On 1 December 2021, the National Research Institute of Animal Production, in collaboration with the Małopolska Agricultural Advisory Centre in Karniowice organized a conference on “Backyard farming of White Kołuda geese® and its use in local gastronomy and agritourism”.
The aim of the project was to encourage the owners of small farms to raise White Kołuda geese® so as to increase farm income and thus shorten supply chains. The activation of agritourism farm owners is the best alternative to popularize the advantages of goose meat because agritourism farms are where tourists can taste local products of highest quality and identify the producers of goose meat.
In the introduction to her statement, Halina Bielińska, PhD Eng, the Director of the Kołuda Wielka Experimental Station of the National Research Institute of Animal Production, discussed the breed characteristics and the health and processing value, based on research that has been conducted over 50 years at the Kołuda Wielka Experimental Station. In another lecture, Prof. Janusz Smołucha, the Director of Doctoral Studies at the Faculty of Philosophy of the Jesuit University Ignatianum in Kraków and a culinary expert, outlined the importance of geese not only as a culinary but also a historic element in the Italian tradition. The highlight of the conference was a workshop with a show of goose carcass cutting and product use.
The meeting ended with a tasting of goose fat seasoning and other delicacies made from White Kołuda goose®, prepared by culinary expert Piotr Lenart, coordinator of the “Niech cię zakole” Culinary Heritage trail. This hybrid conference was attended by more than 80 people.
