(Food-Beverage-News.Com, July 11, 2017 ) Ducks have been used for their eggs, meat, and feathers. Duck meat is derived mainly from the breasts, legs, liver, heart, and other body parts of the duck. Breast meat of duck is darker than the breast meat of other animals like chicken, pork, turkey, and others. The meat derived from duck legs is darker and has more fat than the meat derived from duck's breast. It is a good source of protein, phosphorus, riboflavin, niacin, vitamin B6, iron, zinc, and has a small percent of folate, magnesium, and vitamin B12.
Publisher's analysts forecast the global duck meat market to grow at a CAGR of 4.57% during the period 2017-2021. For more information about this report: http://www.reportsweb.com/global-duck-meat-market-2017-2021 . Covered in this report The report covers the present scenario and the growth prospects of the global duck meat market for 2017-2021. To calculate the market size, the report presents a detailed picture of the market by way of study, synthesis, and summation of data from multiple sources.
The market is divided into the following segments based on geography: -Americas -APAC -EMEA
Publisher's report, Global Duck Meat Market 2017-2021, has been prepared based on an in-depth market analysis with inputs from industry experts. The report covers the market landscape and its growth prospects over the coming years. The report also includes a discussion of the key vendors operating in this market.
