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What Fruit Is the Cape Gooseberry? A Full Breakdown of Its Nutritional Value and Benefits
As soon as autumn arrives, a peculiar fruit that looks remarkably like a small tomato but is golden yellow and wrapped in a thin layer of "kraft paper" can be seen everywhere at open-air fruit stalls in the north. Northerners call it "guniangguo" (cape gooseberry), and many southerners who hear this may ask:
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What are the market prospects and farming profitability of raising geese?
Geese belong to a kind of poultry; goose down can be made into clothing, goose liver is a premium ingredient, and goose meat is thick and delicious. It can be said that every part of a goose is valuable, so what about raising geese? 1. Prospects of raising geese. The commercial value of geese is relatively high, and with good management the prospects are fairly promising,
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What are the methods for collecting goose down and feathers, and what points should be noted?
1. Plucking from the carcass means collecting all the goose down and feathers at once after slaughter, and it is further divided into three collection methods: hot-water scalding, steam plucking and dry plucking. The hot-water scalding method is also called the soaking-and-scalding method or the scalding-and-defeathering method. After the goose is slaughtered, collect the goose blood and drain it as completely as possible to ensure the quality of the goose carcass and internal organs, so that the carcass has no residual blood, the body surface is clean and attractive, and the meat quality is good. It is best to pull out the large quills on both wings (tip quills, blade quills, nest quills) before scalding and store and sell them separately. Otherwise, once mixed into the feathers, they not only affect down quality but are also treated as waste and wasted. After slaughter, use
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Methods and Precautions for Collecting Goose Down and Feathers
I. Plucking Feathers from the Carcass: This means collecting all the goose down and feathers at once after slaughter, and it is further divided into three collection methods: hot-water scalding, steam plucking, and dry plucking. The hot-water scalding method is also called the immersion scalding method or the scalding-and-de-feathering method. After the goose is slaughtered, collect the blood and drain it as thoroughly as possible to ensure the quality of the goose carcass and internal organs, leaving no residual blood in the carcass, keeping the body surface clean and attractive, and ensuring good meat quality. It is best to pluck the large quills from both wings (tip quills, knife quills, and fluff quills) before scalding and store and sell them separately. Otherwise, if mixed into the feathers, they will not only affect down quality but will also be treated as waste and wasted.
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