Ducks

Duck production divides broadly into egg-laying breeds selected for high table-egg output and meat breeds selected for rapid growth and carcass yield, alongside dual-purpose and traditional breeds common in smallholder systems. Muscovy ducks, genetically distinct from mallard-derived breeds, are prized in various regions for lean meat and quieter behaviour.

Breed and genetic diversity is documented internationally, including through FAO’s Domestic Animal Diversity Information System (DAD-IS), which records poultry breeds and their conservation status by country.

Commercial duck diets are formulated to meet energy, protein, and micronutrient requirements by age and production stage, following similar principles to other poultry feeding programmes. Ducks with access to ponds, waterways, or flooded paddies can supplement formulated feed by foraging for aquatic plants, invertebrates, and waste grain, though intensive systems typically rely on complete rations delivered with reliable drinking water.

Duck health and welfare depend on clean water for drinking and bathing, adequate space and shelter, protection from predators, and biosecurity measures that limit disease introduction and spread. Because waterfowl can act as natural reservoir hosts for some avian influenza viruses, surveillance and biosecurity are a particular focus of duck health programmes in many countries.

Beyond meat, eggs, and down, ducks are valued in some cropping regions for their role in rice-duck integrated farming, where flocks are released into flooded paddies to feed on weeds, insects, and molluscs while depositing manure that returns nutrients to the field. Elsewhere, duck production is organised more like other poultry sectors, with system choice shaped by land, water access, and market demand.