Mon, 1 Sep 2014

Karawang’s Herded Duck Eggs Become Prima Donna

Known as a salted egg producing center, Karawang in West Java has a huge potential for the development of animal husbandry of laying ducks. This can be seen from the high demand for duck eggs to be processed. For example, Rully Lesmana, the owner of PT Surya Abadi, needs about 40 thousand eggs to be processed into salted eggs per day.

Rully said that the salted eggs of herded ducks from Karawang have become people’s favorite, not only the flavor but also the freshness. However, he has a principle of buying any duck egg as long as the condition is good and fresh.

Learning from egg farmers about the concept of freshness of herded duck eggs, according to Rully,  in the past daily fresh herded duck eggs were immediately marinated. The freshness of the duck eggs would effect the process of making salted eggs. With a modern processing method, the damage to fresh duck eggs can be minimized.

Another factor that contributes to duck egg damage is time. Kept for a week, salted eggs can change in color and experience evaporation. The man who started his business with a household scale and has been involved in duck egg processing business since in 1999 further explained, saying that in terms of market, many consumers are still looking for herded duck eggs from Karawang. Traders in the market are also quite familiar with the quality of salted eggs from Karawang which look nice and fresh.

A duck farmer from Karawang, Wiwot Fahmi said that in terms of taste consumers prefer herded duck eggs because the taste is better, probably effected by the feed during the herding season. However, when the ducks are herded during the dry season where there are a lot grasses, the eggs produced are less tasty and low in protein. In addition, the color is ugly, maybe because the ducks consciously and unconsciously eat certain type of grass.

This owner of a farm which can produce about 11-12 thousand eggs per day even once conducted an experiment to give a different flavor to herded duck eggs and to produce thicker white egg and the eggs that do not get smelly quickly. "To maintain their freshness, the eggs produced must be sold out in one day, both the big or small ones. The egg collectors who come should not be too picky," said Wiwot.

Read this article completely in TROBOS Livestock magazine 180th ed, issued on Sept 2014

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