- Jul 5, 2010
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Silkiechen, I'm sure they have a broiler industry in China as well, as I know there is one in Thailand. In fact, I think Thailand is now the world's biggest exporter of broiler meat. With that said, there is also a market for regular backyard chickens, particularly in the rural areas. Then, there is also an ever growing market for what they call "traditional Thai chickens". These take a lot longer than broilers to grow, but their nutritional value is said to be higher, and many Thais prefer them as the meat has more texture. In recent years, the cost of this meat has been steadily climbing, and it now costs more than store bought broiler chicken meat.
In some rural villages, there are still a few old people who know how to caponize, but for the most part, it's an almost forgotten art. Rumor has it though that some of the high end Bangkok restaurants still serve capon meat, but I'm not able to afford eating in such places
I myself would love to learn the procedure, and even more so now, after finding out on here that hens too can be spayed. In the video provided by "chinese capons", they make the procedure look so incredibly easy.
Most of the chickens I raise only go to the pot when they're 5 or 6 months old, so it would suit me fine. I personally wouldn't dream of raising broilers, simply because I think it defeats the purpose of raising your own chickens. After all, if you raise broilers, and feed them the relevant feed, there's is then no difference between those birds and store bought birds, apart from the conditions in which the birds are raised.
The big thing for me, is the difference in taste between my game birds and store bought birds. It did take a bit of getting used to at first, because I had never tasted such a strong chicken taste before. Now when we buy chicken at the store, I eat it, but only because my wife has gone through the effort of cooking it.
Silky meat? Yes I have heard it's popular in China, and in fact, I've seen it once or twice in Thailand, but not very often, so I would imagine the market for it here is quite limited.
Anyway, this is an interesting thread
In some rural villages, there are still a few old people who know how to caponize, but for the most part, it's an almost forgotten art. Rumor has it though that some of the high end Bangkok restaurants still serve capon meat, but I'm not able to afford eating in such places
I myself would love to learn the procedure, and even more so now, after finding out on here that hens too can be spayed. In the video provided by "chinese capons", they make the procedure look so incredibly easy.
Most of the chickens I raise only go to the pot when they're 5 or 6 months old, so it would suit me fine. I personally wouldn't dream of raising broilers, simply because I think it defeats the purpose of raising your own chickens. After all, if you raise broilers, and feed them the relevant feed, there's is then no difference between those birds and store bought birds, apart from the conditions in which the birds are raised.
The big thing for me, is the difference in taste between my game birds and store bought birds. It did take a bit of getting used to at first, because I had never tasted such a strong chicken taste before. Now when we buy chicken at the store, I eat it, but only because my wife has gone through the effort of cooking it.
Silky meat? Yes I have heard it's popular in China, and in fact, I've seen it once or twice in Thailand, but not very often, so I would imagine the market for it here is quite limited.
Anyway, this is an interesting thread
