Commercial Duck Farming--Marketing
On commercial duck farms, the business consists mainly of producing
large quickly grown ducklings which are marketed before they are mature.
Because of this immaturity, the ducks are quite commonly termed green
ducks. The business has also become so highly specialized on Long Island
and this is such a center of the industry, that the birds are commonly
quoted on the New York market as Long Island ducklings.
_Proper Age to Market._ It is important that the ducklings be marketed
as soon as they have reached the proper age and stage of development.
When the ducklings are about 10 to 12 weeks old they begin to shed their
first growth of feathers. This is apparent first on the neck and breast,
giving them somewhat of a rough appearance. The ducklings must be
marketed within one week after they begin this moult. If they are
allowed to go longer than this they will begin to get thin and as it
will take them 6 weeks or more to grow a new crop of feathers it will be
a considerable period before they get back in market condition again and
any additional weight which they may attain will not be sufficient to
pay for the feed eaten during this period.
_Weights at the Time of Marketing._ Well grown ducklings should average
in weight from 5 to 6 pounds at 10 to 12 weeks of age when they are
ready to be marketed. A majority of the ducks will weigh closer to 5
pounds than they will to 6. The vast majority of ducklings are marketed
at this age as it does not pay to keep them past the time they reach
prime market condition. On commercial duck farms practically the only
ducks which are marketed at an older age than this are the breeders
which are turned off at the end of the laying season and the ducklings
which by reason of their being crippled or less thrifty are not in
suitable market condition at this time and are held longer until they
are in good condition. The ducklings are marketed from early spring
until late fall. The time at which ducklings are first available for
market in any quantity depends upon the earliness with which the
breeders begin to lay and the end of the season depends upon how late
the breeders continue to lay at a profitable rate.
_The Last Feed for Market Ducks._ It is important in order to have the
dressed ducklings appear to the best advantage and also in order to
insure their keeping qualities as much as possible that they should have
no feed in their crops when they are killed. This means that if they are
to be killed in the morning, which is the usual practice, they should be
fed for the last time the previous night. If, however, they are not to
be killed until afternoon they can be fed lightly in the morning.
_Sorting Market Ducklings._ When a pen of ducklings which are being
fattened are deemed ready to be killed they are driven up to the killing
house and a few of them at a time driven into a small pen where it is
easy to catch and examine them. Each duck as it is caught is examined to
make sure that it is in proper market condition. The examination
consists of feeling of the duck's body to see that it has a good smooth
breast so that the breast bone cannot be readily felt. If it is in that
condition it is ready to kill. Ducks which do not show this condition
are thrown out and returned to the yards where they are fed for a longer
period unless it is desired to ship them alive.
At the proper season of the year when breeders for the next season are
to be selected, suitable birds for that purpose are picked out from the
market lots as they are examined. In any lot of ducks there will be
found some cripples. It is common practice to sort these out and group
them together in a pen by themselves where they are held until they are
in suitable condition for marketing. It is doubtful whether it pays to
hold these cripples as they are hard to get in good condition and in
many cases are probably kept and fed at a loss. Some ducklings will show
twisted wings but as a rule they are thrifty and will fatten readily and
be in good market condition.
[Illustration: FIG. 39. Awaiting slaughter. The fattened ducklings are
driven into these catching pens. (_Photograph from the Bureau of Animal
Industry, U. S. Department of Agriculture._)]
[Illustration: FIG. 40. Carrying the ducklings from the catching pen to
the killing place. (_Photograph from the Bureau of Animal Industry, U.
S. Department of Agriculture._)]
_Killing._ As the ducklings suitable for killing are selected, 10 or 12
of them, depending upon the capacity of the killing room, are hung up by
their feet, the head being fastened down by means of a hook or else
weighted down by means of a blood can hung from a hook inserted through
the bill. By means of a long, narrow bladed sharp knife the veins in the
throat just beyond the skull are severed so as to cause free bleeding.
The blood flows either into the blood can or into a trough above which
the birds are hung. The birds are not stuck or brained unless it is
desired to dry pick them nor are they as a rule stunned by hitting them
on the head before bleeding. In some states, however, the law requires
that all birds bled shall first be stunned in this manner. The bleeding
of the ducks causes their death and they are allowed to hang until they
are thoroughly bled out. They are then taken down, the blood washed off
of their heads and placed on a table or on the floor convenient to the
pickers, other ducks being hung in their places.
[Illustration: FIG. 41. The ducks are hung by the feet and the veins in
the neck cut from inside the mouth to cause free bleeding. (_Photograph
from the Bureau of Animal Industry, U. S. Department of Agriculture._)]
[Illustration: FIG. 42. After the throat veins are cut, the ducks are
allowed to hang until they are well bled out. The blood is caught in the
trough below. (_Photograph from the Bureau of Animal Industry, U. S.
Department of Agriculture._)]
[Illustration: FIG. 43. Ducks which have been bled, ready to have the
blood washed from their heads and mouths before they are picked.
(_Photograph from the Bureau of Animal Industry, U. S. Department of
Agriculture._)]
[Illustration: FIG. 44. After they are bled and washed, the ducks are
laid in the picking room ready for the pickers. (_Photograph from the
Bureau of Animal Industry, U. S. Department of Agriculture._)]
_Scalding._ The picker selects a duck from the table where they are
placed after being taken down and carries it to a large kettle of water
which is maintained at a temperature just below boiling. They are
thoroughly soused in this water holding them by the head and feet so as
to allow the water to penetrate into the feathers until they can be
readily plucked. The picker tests the readiness with which the feathers
come out by plucking a few from the breast or body and thus determines
whether the scalding is sufficient or whether more is required. Care is
taken not to dip the feet or head in the water as this might discolor
these parts. Practically all market ducks from Long Island are scald
picked at the present time. Dry picking which is demanded in some
markets such as Boston makes a somewhat better looking carcass and also
increases the value of the feathers, but is generally considered too
slow and too highly skilled a process for use on the average duck farm.
[Illustration: FIG. 45. Holding the head in one hand and the feet in the
other, the picker dips the duck in water heated nearly to the boiling
point and souses well to work the water into the feathers until they
pluck easily. (_Photograph from the Bureau of Animal Industry, U. S.
Department of Agriculture._)]
_Picking._. After scalding the picker starts removing the feathers. In
doing this the duck is held either on the lap or on a board nailed to
the side of the feather box. The feathers on the breast are picked
first, then working down toward the tail, pulling the feathers with the
grain. The soft body feathers as plucked are thrown into the feather
box, the coarser feathers being thrown on the floor. The main wing and
tail feathers are left on as are likewise some of the feathers of the
neck next the head.
The most troublesome part of picking ducks is removing the down. This
may be removed to some extent by rubbing with the hand although care
must be taken not to bruise the skin severely. In some cases the down is
shaved off with a sharp knife. In some of the commercial packing houses
the duck's body is sprinkled with powdered rosin and then dipped into
the hot water. This melts the rosin so that the down and rosin can be
rubbed off easily with the hand leaving the body clean. Pin feathers
are usually removed by grasping them between the thumb and a dull knife.
In some packing houses, ducks are steamed before picking. Where this is
done they are picked clean and the wing and tail feathers are pulled
before steaming takes place. Six or eight ducks which have been bled are
hung at the same time in the top of a steam box or barrel which can be
made air-tight and the steam turned on until the soft feathers of the
breast come off easily. The length of time to steam depends on the
temperature of the steam itself and varies from one-half to 2 minutes.
In some cases the ducks are hung in a steam box with the heads outside
so as to prevent the steam from coming into contact with the heads,
possibly discoloring them.
On Long Island women are used very largely for picking and they secure
for this service 6 cents per duck. A good picker should do 75 ducks or
even more a day. The value of the feathers will slightly more than pay
for the cost of picking.
Picking usually begins early in the morning about 6 o'clock and is
generally finished by noon or soon after. Most duck raisers figure on
doing their killing and picking during the first half of the week and do
not like to kill if they can help it during the latter days of the week.
[Illustration: FIG. 46. Picking the ducks. (_Photograph from the Bureau
of Animal Industry, U. S. Department of Agriculture._)]
_Dry Picking._ Where the market requires it, the ducks must be dry
picked. In doing this the procedure is the same as in dry picking
chickens. After the cut is made to bleed the ducks, the point of the
knife is plunged through the roof of the mouth until it reaches the
brain when it is turned to cause a paralysis of the muscles which
enables the feathers to be plucked more easily. The duck is then struck
on the back of the head with a club to stun it and make it easier to
handle when picking. The picker seats himself by the feather box, with
the duck on his lap, holding the head pressed against the outside of the
box and held there by the picker's leg. He then proceeds immediately and
as quickly as possible to pluck the feathers. It is necessary to
accomplish this without delay, for the feathers soon set and are then
much harder to pluck and are more likely to result in tears in the skin.
When removing the down, the hand is moistened when much of the down can
be rubbed off. Pin feathers are removed by grasping them between the
thumb and the edge of a dull knife and any which cannot be gotten in
this way are shaved off with a sharp knife. After picking, the carcasses
are cooled in cold water the same as the scalded birds.
_Cooling._ After the birds are plucked they are thrown into cold water
and are left there for several hours or until the body heat is entirely
removed. It is most important that this be thoroughly accomplished for
if any body heat is left in the carcasses they are almost sure to become
green-struck when packed. The length of time that they must be left
in the water depends upon the weather conditions. If the weather is warm
so that the water is not very cool it is necessary to add ice in order
to hasten the cooling and to accomplish it thoroughly. Cooling in water
also serves to plump the carcasses somewhat.
_Packing._ After the ducks are thoroughly cooled they are removed from
the water and packed. Long Island ducklings are usually packed in
barrels. Forty-five ducks will pack in a sugar barrel and 33 in a flour
barrel. The proper number for the barrel used is placed on hanging
spring scales and weighed before being packed. The best method of
packing is to lay the ducks on their sides. If they are packed on their
backs or bellies, the ice used between the layers is apt to cause a
cutting or bruising of the soft abdomens and injure the appearance of
the carcasses. Between each layer of ducks a scoopful of cracked ice is
used although in cool weather it may only be necessary to use half a
scoop of ice. After the barrel is packed it should be allowed to stand
for a while to settle. Then the top of the barrel is piled up with
cracked ice and covered with burlap. On the side of the barrel is marked
the number of ducks and their weight. Later a card is tacked alongside
of this showing the consignee's and the shipper's names as well as the
number of ducks and their weight.
[Illustration: FIG. 47. Dressed duckling. The main feathers of the tail
and wings and the feathers of the neck part of the way from the head to
the body are left on. The rest of the body is picked clean. (_Photograph
from the Bureau of Animal Industry, U. S. Department of Agriculture._)]
[Illustration: FIG. 48. After thorough cooling a sufficient number of
ducks to fill a barrel is weighed out and packed with or without ice
depending upon the weather. (_Photograph from the Bureau of Animal
Industry, U. S. Department of Agriculture._)]
_Shipping._ The barrels should be packed and shipped the same evening.
Shipping may be done either by express or by automobile truck. A good
many of the Long Island ducklings are now shipped into New York City by
truck.
_Cooperative Marketing Association._ The duck growers on Long Island
have formed a cooperative marketing association. This association
maintains its own house in New York City and sells practically the
entire output of Long Island ducklings, controlling probably 90%. During
the year 1919 there were in the neighborhood of 800,000 head of ducks
marketed through this house. Practically all of the capital stock of
this concern is held by the duck growers and they are not allowed to
sell any of their stock without first offering it to the association.
_Prices for Ducks._ Early in the season the ducklings bring the best
prices, that is to say from March 1 to May 1. Then as the output of
ducks increases prices gradually drop. The heaviest shipments occur in
June, July and August. In September as the output of ducks begins to
drop off the price begins to climb a little. The following prices as
quoted in the New York Produce Review show the range from March, 1920,
to June, 1921.
Long Island Ducklings--Fresh Dressed
1920
March 31 45c per lb.
April 21 45c " "
" 28 38c " "
May 5 35c " "
" 12 35c " "
" 26 35c " "
June 2 35c " "
" 9 35c " "
" 16 35c " "
" 23 35c " "
" 30 35c " "
July 7 35c " "
" 14 35c " "
" 21 35c " "
" 28 35c " "
August 4 36c " "
" 11 36c " "
" 18 36c " "
" 25 36c " "
September 1 36c " "
" 8 37c " "
" 15 37c " "
" 22 38c " "
" 29 38c " "
October 6 38c " "
" 13 38c " "
" 20 39c " "
" 27 39c " "
November 3 40c " "
1921
March 30 48c per lb.
April 6 46c " "
" 13 38c " "
" 20 38c " "
" 27 38c " "
May 4 35c " "
" 11 32c " "
" 18 28c " "
" 25 28c " "
June 1 28c " "
The following quotations from the same source give the prices for frozen
Long Island ducklings.
1920
January 7 41c per lb.
" 14 41c " "
" 21 41c " "
" 28 41c " "
February 4 41c " "
" 11 41c " "
" 18 41c " "
" 25 41c " "
March 3 41c " "
" 10 41c " "
" 17 41c " "
November 10 40c " "
" 17 40c " "
" 24 40c " "
December 1 40c " "
" 8 40c " "
" 8 40c " "
" 15 40c " "
" 22 40c " "
" 29 40c " "
1921
January 5 40c per lb.
" 12 40c " "
" 19 40c " "
" 26 40c " "
February 2 41c " "
" 9 41c " "
" 16 41c " "
" 23 41c " "
March 2 41c " "
" 9 41c " "
" 16 41c " "
" 23 41c " "
Quotations from the same source are given below to give some idea of the
range in price of the live Long Island spring ducklings and likewise of
live old Long Island ducks or breeders.
Long Island Spring Ducklings--Live.
1920
March 3 50c per lb.
" 24 50c " "
" 31 55c " "
May 5 40c " "
" 12 40c " "
" 19 36 @ 40c per lb.
" 26 40 @ 41c " "
June 2 40c per lb.
" 9 36 @ 38c per lb.
" 16 36c per lb.
" 23 37c " "
" 30 38c " "
July 7 38c " "
" 14 38c " "
" 21 40c " "
" 28 40c " "
August 4 38c " "
" 11 34 @ 36c per lb.
" 18 38c per lb.
" 25 38c " "
September 1 40c " "
" 8 42 @ 45c per lb.
" 15 45c per lb.
" 22 45c " "
" 29 40c " "
October 6 42c " "
" 13 42c " "
" 27 42c " "
November 3 42c " "
" 10 42c " "
" 17 44c " "
" 24 44c " "
December 1 44c " "
" 15 42 @ 46c per lb.
1921
March 2 55c " "
" 9 55c " "
" 16 52c " "
" 23 50c " "
" 30 55c " "
April 6 50c " "
" 13 40c " "
" 20 45c " "
" 27 38 @ 42c per lb.
May 4 38c per lb.
" 11 38c " "
" 18 33c " "
" 25 33c " "
June 1 32c " "
Long Island Old Ducks or Breeders--Live
1920
March 17 45c per lb.
" 31 45c " "
May 19 30c " "
" 26 35c " "
June 9 30 @ 32c per lb.
" 16 32c per lb.
" 23 32c " "
" 30 35c " "
July 7 35c " "
" 14 35c " "
" 28 30c " "
August 4 35c " "
April 6 42c " "
" 13 36c " "
" 20 39c " "
" 27 33 @ 37c per lb.
May 11 33c per lb.
" 25 30c " "
_Shipping Ducks Alive_. While the great majority of ducks are shipped
dressed there is some shipment of live ducks. This is particularly true
during the Jewish holidays in March and in September and October when
the demand for live ducks and the price paid for them is excellent. As a
rule it pays better to ship alive the ducks which are inclined to be a
little thin rather than to ship those which are in top market condition.
This is due to the fact that fat ducks will shrink very considerably
when cooped and shipped alive, this shrinkage running from one-half to
three-quarters of a pound per head where they are cooped not to exceed
12 to 15 hours. The ducks which are in the fattest condition will shrink
the most. At the season of the year when live ducks are in best demand
it often pays to ship alive the ducklings which are sorted out as not
being in the best condition rather than to hold them for further
fattening.
_Saving the Feathers._ The feathers from the ducks form quite an
important source of revenue to the duck farmers. As stated before the
value of the feathers will a little more than pay for the cost of
picking and since this is a considerable item of expense the grower
cannot afford to neglect the feathers. The soft body feathers are kept
separate from the coarser feathers, the latter being thrown on the floor
as they are plucked. These coarser feathers are later swept up and are
commonly spoken of as sweepings. Feathers from dry-picked ducks are
superior in quality and bring a better price but most of the duck
feathers now marketed from commercial duck farms are scalded feathers.
The feathers after each day's killing are gathered up and spread out in
a loft where they can be placed in a layer not over 3 or 4 inches deep.
This should be an airy place so as to give the feathers a good place to
dry out. On the second day they are scraped up in a pile and then spread
out again, thus turning them over and changing their position. They are
then left until they are dry enough to sack which should be in a little
over a week. Unless the feathers are thoroughly dried out they will heat
when sacked and this will seriously hurt their market quality. When dry
they are packed either in the large special feather sacks made for this
purpose or in smaller sacks, about as big as two bran sacks, which will
hold from 60 to 80 pounds of feathers. The feathers are shipped to
regular feather dealers or manufacturers.
[Illustration: FIG. 49. A valuable by-product of duck plants. The
feathers from a duck will pay for the cost of picking. (_Photograph from
the Bureau of Animal Industry, U. S. Department of Agriculture._)]
_Prices and Uses of Duck Feathers._ The soft body feathers and the
coarser feathers often called "sweepings" should be kept and sold
separate. While scalded feathers are not worth as much as dry picked
feathers, the former if properly dried out or cured will find a ready
sale. Feathers packed before they are thoroughly dried out, are likely
to arrive at their destination in a matted and musty or heated
condition. This, of course, injures their quality and the price paid for
them is discounted according to their condition.
The soft body feathers of ducks are used almost entirely for bedding
purposes, that is, are put in pillows and feather beds. White feathers
are preferred and usually bring a somewhat higher price.
The prices paid for the feathers vary quite widely at different times of
the year, and in different sections of the country, and also of course
with the condition of the feathers themselves. The quotations given
below represent the prices paid in June, 1921.
Duck Feathers Cents Per Pound
Pure white, dry picked 50 " "
Stained and scalded white 40 " "
Dark or mixed, dry picked 33 " "
Dark or mixed, scalded 20 to 25 " "
_Marketing Eggs._ On commercial duck farms very few eggs are marketed.
This is due to the fact that the duck growers find it more profitable to
incubate all eggs suitable for that purpose and to rear and market the
ducklings rather than to sell the eggs. There are always, however, a
certain number of cracked eggs and others which may be too large or too
small to use for hatching and which are therefore marketed. In addition
the infertile eggs tested out on the 5th day are sold. The eggs may be
packed in ordinary 30 dozen egg cases such as are used for hens' eggs,
utilizing a special filler 5 cells square. With these fillers a case
holds 20 5-6 dozen duck eggs. A special duck case, holding 30 dozen duck
eggs may be used, the fillers in this case being 6 cells square like the
fillers used for hens' eggs. The cells in these fillers are 2 inches
square and 2-1/4 or 2-1/2 inches deep.