Livestock Research for Rural Development 14 (6) 2002

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A note on acceptance of duck as table-meat among inhabitants of selected communities in the Niger Delta zone, Nigeria

O M Adesope and M B Nodu

  Department of Agricultural Extension, Federal University of Technology,
PMB 1526, Owerri, Imo State, Nigeria.
 madesope@futo.edu.ng
       * Department of Agricultural Education, Federal College of Education (Technical),
PMB 11, Omoku, Rivers State, Nigeria
 

Abstract

Results of a survey showed that in the Niger Delta zone, acceptance of duck meat is moderate, and respondents consumed the meat because of its sweet taste even though they ate it infrequently. It is suggested that the Livestock Extension Service should create greater awareness of the importance of duck meat to rural people.

Keywords: Duck meat, survey, Niger Delta, Ogba-Egbema-Ndoni
 

Introduction

Asafa and Ayodele (1997) reported that: more than 68% of farmers in Nigeria raise fowl, duck and pigeon semi-intensively; and that 84.6% of the ducks produced were consumed in the home. The meat is considered to be a delicacy providing much-needed animal protein especially to communities in the Ogba-Egbema-Ndoni local government area of Rivers State (O M Adesope, personal observation).

Ducks are hardy and resistant to many common poultry diseases according to Asafa and Ayodele (1997) and Smith (1990).  In some communities farmers find it more appropriate to entertain visitors with duck meat rather than chicken meat (Olaka 1994). In the Lagos zone, 84% of total poultry flocks were ducks according to Ajetunmobi (1996). The meat of some duck breeds, like the muscovy duck (a member of the goose family), has less fat and is considered to be more healthy. Ducks lay many and large eggs. Despite these benefits, most commercial and backyard poultry farmers do not consider duck farming to be a worthwhile venture. It is against this background that this survey examined the acceptance of duck meat among inhabitants in selected communities in the Rivers State of Nigeria.

 

Methods

The study area was Ogba-Egbema-Ndoni, one of the local government areas of Rivers State – a part of the Niger Delta area of Nigeria. The cluster sampling technique was used to identify 150 duck meat consumers, of which 112 responded to the questionaire.

 

Results and discussion

Acceptance of duck meat was moderate and consumption was infrequent (Table 1). The majority of the respondents indicated that sweetness was the major reason for consuming duck meat, followed by cheapness (Table 1). These findings agree with those of Asafa and Ayodele (1997).  

 

It is suggested that the Livestock Extension Service should create greater awareness of the importance of duck raising to rural inhabitants; and that equal attention be given to duck meat  as to other forms of poultry meat.

 

References

Ajetunmobi A W 1996 Livestock production under traditional environment in the Tsetse infested zone of Lagos state. Journal of Technology and Education in Nigeria, 1 (1): 77-82.

Asafa A R and Ayodele B O 1997 Livestock production technology for development: survey of indigenous poultry in Ikorodu  local government area of Lagos state. NATT Research Series, 2 (1&2): 7-10.

Olaka O S 1994 Duck farming. In: S N Wekhe and V Ochonma (editors) Business Projects in Agriculture. Port Harcourt: Rivers State Newspaper Corporation.

Smith A J 1990 Poultry. Macmillan Publishers Limited, London and Basingstoke

Thear K 1986 Ducks, Geese and Other Poultry. K Thear. and A Fraser (editors) The Complete Book of Raising Livestock and Poultry. The Nigerian Edition. Lagos: University Services Limited.