From Christmas roast chicken to Chiayi chicken rice, turkey Q is strong, juicy and delicious, low-fat and high-protein is healthier

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Whether it is roast turkey cuisine for Christmas, or Chiayi turkey rice, which is loved by Chinese people, turkey Q is chewy, juicy and delicious, and has a unique flavor, but also has the nutritional value of "three high, four low and one no." it is a source of high quality protein and has great potential for the development of a healthy diet market. However, most of the roast turkeys in the market use imported turkeys. How can local turkeys be identified? Is Chiayi turkey rice made in China? Where do you usually buy fresh turkey?

In recent years, in order to open up channels, domestic turkey manufacturers have cooperated to develop a wide range of turkey processing products, from fresh turkey meat slicing to sausages, tribute balls, turkey crisps, smoked turkey shredded meat, and so on, hoping to open up retail and slicing markets. Hope that turkey can appear on the table of ordinary families.

Western countries enjoy roast turkey dinners on Thanksgiving and Christmas. In recent years, Taiwanese operators have also launched "local roast turkey cuisine." (provide / Chen Bingyan) Turkey has many benefits, "three high, four low, one no" high quality protein source.

In the early years, raising turkeys was a common sideline in rural areas. then industry and commerce rose and the population moved to the cities. coupled with the opening of the import of frozen turkeys in 1973, the number of turkeys raised in China shrank from more than 500,000 in its heyday to about 200000 a year.

In recent years, the number of turkeys has an upward trend, "turkey meat rice" has become one of the representative civilian snacks, narrowing consumers' understanding of turkey cuisine. Chen Bingyan, chairman of the Taiwan Turkey Industry Promotion Association, points out that turkey has the characteristics of "three high, four low and one no": high in minerals, high in protein, high in calcium, low in fat, low in cholesterol, low in calories, and low in sodium. On the other hand, it is rich in unsaturated fatty acids, rich in nutritional value, and is an excellent source of protein, in line with modern people's demands for health. Although turkey belongs to the "micro-industry" of animal husbandry, with an output value of about 500 million, it still has great potential for development in the future.

The breeding period of turkey is as long as 5 or 6 months, which is longer than that of ordinary broilers. Female turkeys are raised for at least 4 months and male turkeys for 4.5 months. "so (turkey) tastes solid, tastes good and tastes good, juicy and does not know firewood." Chien Chang-chin, who has more than 30 years of experience in raising turkeys and is now chairman of the Republic of China Turkey raising Association, said.

Turkey producing area: Tainan Yun Lin Chiayi introduced North American turkey eggs to hatch

When I think of chicken rice, I think of "Chiayi", but the largest number of turkeys raised in China is in Tainan, accounting for about 37% of the total, followed by Yunlin County (34%) and Chiayi County (28%). The total number of the three counties and cities reached more than 99% in the country. And take "white feather" as the mainstream, because "black feather turkey" grows slowly and its economic value is not as good as "white feather turkey".

At present, there is no way to artificially breed turkeys in China. More than 80% of turkeys are hatched using fertilized eggs ("hot eggs") imported from the United States and Canada. Turkeys from North America are mainly introduced by two suppliers. After hatching into turkeys (turkeys within one month), they are sold to other chicken farmers for raising.

Local turkeys take "white feather" as the main breeding trend, which will not be put on the market until 5-6 months. (provide / Republic of China Turkey raising Association)

Chien Chang-chin himself runs a "turkey farm." he points out that female turkeys lay only 50 to 80 eggs a year, and that the hot climate in Taiwan has made the laying rate of turkeys even lower, so the environment is not suitable for the development of the turkey industry. Large farms mostly use turkey eggs imported from North America to hatch. Many turkey farmers also report that turkeys hatched by turkey eggs imported from North America have a better meat exchange rate, and that self-breeding has the problems of low laying rate and low economic value. It is hoped that the official experimental units will breed turkeys suitable for Taiwan's climate as soon as possible and develop management methods suitable for the local environment, so as to improve turkey production efficiency.

On the other hand, the disease resistance of turkeys is poor, and biosafety management should be strengthened in the process of feeding. Chien Chang-chin points out that turkeys have relatively weak resistance when they "grow into adults," which means they grow up for more than three months. Turkey breeders Chen Yu-Jen also observed that bird flu used to be prevalent in autumn and winter, but now there are cases emerging one after another in summer, and chicken farmers have to step up epidemic prevention and eradication work throughout the year.

Turkey chick