Goose meat production and consumption: current knowledge and market challenges

SUMMARYGlobal goose meat production has expanded significantly over recent decades, driven by rising demand in Asia and niche markets in Europe. Despite its favourable nutritional profile, featuring high-quality protein, a beneficial fatty acid composition rich in unsaturated fatty acids, and valuable micronutrients, goose meat remains underutilised in many regions. This review investigates current goose production systems, market limitations, and consumer perceptions to identify opportunities for improved integration into modern food systems. The study synthesises existing literature on production practices, processing structures, and consumer preferences, with special attention to regional contrasts between China and Europe. In China, vertically integrated systems dominate, and favour hybrid genotypes selected for rapid growth and carcass uniformity. In Europe, production is more traditional, heterogeneous, and welfare-oriented, often relying on pasture-based systems and cultural practices such as oat finishing. These differences affect not only meat quality traits but also consumer perceptions, particularly regarding animal welfare and sensory attributes. Although goose meat is valued for its health-promoting properties, cultural associations with festive occasions, high retail prices, and lack of convenient product forms limit its consumption. Consumer decision-making is increasingly shaped by a combination of intrinsic (e.g. flavour, fat content) and extrinsic (e.g. labels, welfare standards) quality cues, while convenience remains a dominant barrier to regular consumption. The review highlights a growing alignment between consumer demand for ethically produced, healthful, and flavourful meat and the intrinsic qualities of goose meat. However, to capitalise on this potential, the sector must overcome practical obstacles by developing ready-to-cook or processed options that cater to contemporary lifestyles. Future strategies should emphasise animal welfare, nutritional marketing, and convenience-driven innovation to revitalise the position of goose meat within the broader poultry sector.