Poultry and meat are important components of the global food system, providing high quality protein and other essential nutrients. Here’s an overview of both:

Poultry:

Poultry refers to domesticated birds that are raised for their eggs, meat, and feathers. The most commonly raised poultry species are chickens, turkeys, ducks, and geese. Among these, chicken is by far the most popular and widely consumed.

Types of Poultry:

• Chickens: The most common poultry raised for meat (broilers) and eggs (layers). Broilers are raised specifically for meat production and are typically slaughtered at a young age, around 6 to 7 weeks.
• Turkeys: Raised primarily for meat, with Thanksgiving in the U.S. being a peak time for turkey consumption.
• Ducks: Raised for both meat and eggs, duck meat is particularly popular in Asian and some European cuisines.
• Geese: Often raised for their meat and feathers, geese are less common than other poultry species but still important in certain culinary traditions.