Domestic goose

Appearance

In Europe, northern Africa, and western Asia, the original domesticated geese are derived from the Greylag Goose ''Anser anser''. In eastern Asia, the original domesticated geese are derived from the Swan Goose ''Anser cygnoides''; these are now known as Chinese geese. Both have been widely introduced in more recent times, and modern flocks in both areas may consist of either species, and/or hybrids between them. Chinese geese may be readily distinguished from European geese by the large knob at the base of the bill, though hybrids may exhibit every degree of variation between them.

The domestication, as Charles Darwin remarks , is of very ancient date, with archaeological evidence for domesticated geese in Egypt more than 4,000 years ago. They are much larger, and they have been selected for that larger size, with domesticated breeds weighing up to 10 kilograms , compared to the maximum of 3.5 kilograms for the wild Swan Goose and 4.1 kilograms for the wild Greylag Goose. This affects their body structure; whereas wild geese have a horizontal posture and slim rear end, domesticated geese lay down large fat deposits toward the tail end, giving a fat rear and forcing the bird into a more upright posture. This also completely prevents flight , though geese will run and flap their wings when startled, and may get a foot or so in the air momentarily.

They have also been strongly selected for fecundity, with females laying up to 50 eggs per year, compared to 5–12 eggs for a wild goose.

Changes to the plumage are variable; many have been selected to lose dark brown tones of the wild bird. The result is an animal marked, or completely covered in white feathers. Others retain plumage close to the natural; some, such as the modern Toulouse goose look almost identical to the Greylag in plumage, differing only in structure. White geese are often preferred as they look better plucked and dressed, with any small down feathers remaining being less conspicuous. From the time of the Romans, white geese have been held in great esteem.

Geese produce large edible eggs, weighing 120–170 grams . They can be used in cooking just like chicken's eggs, though they have proportionally more yolk, and this cooks to a slightly denser consistency. The taste is much the same as that of a chicken egg, but more gamey.