About Goose Breeding

People bred geese in North and Central Europe even in the Neoliticum.
In III-IV. Century B.C. picture presentations show that conscious goose-breeding existed in Syria and Mesopotamia. Egypt imported geese as a tamed animal. These animals played an important part in sacrificial rites honouring the Gods. Goose meat and liver was held in great regard, so much so, that balmed roast goose was buried in ancient tombs next to the dead person. Artwork and documents from the Roman Empire refer to the fact that, beside their culinarian value, geese were kept for their feathers for filling bedding.
In East-Europe, the raising of geese was started during the time of the Roman Empire, so it is a centuries old tradition. People in those days ate the meat and eggs of geese, knew the best way of preparing them and that delicacy goose-liver. Among the different poultries the goose became an indispensable, domestic animal in the medieval settlements and later in the villages and in the world of isolated farms.

Feathers can be obtained from geese in two different ways. Firstly, from the living goose by the way of hand-plucking, secondly with plucking after the goose is slaughtered. The first is called hand plucked feathers, the other is called industrial feathers. The feathers plucked in a proper way, from a living animal, have a better quality than those feathers obtained from slaughtered animal, because of unfavourable consequence of heat and mechanical damage during boiling and ‘commercial ‘ plucking.