What damage has been done to the livestock industry in China by Super Typhoon Bebinca?   What measures has the Chinese government taken to remedy the consequences?

Have a great day. How did Super Typhoon Bebinca damage China's livestock industry? What measures has the Chinese government taken to deal with the consequences? Let's find out with Trending Farm in the latest documentary on the channel today. 

In recent years, China has faced an alarming increase in the frequency and severity of typhoons, a trend attributed to climate change and rising sea temperatures. For instance, the China Meteorological Administration reported that in 2022, the country experienced 15 tropical cyclones, with seven making landfall, compared to an average of just 10 cyclones per year over the last two decades. Typhoon Chanthu in 2021, for example, brought record breaking rainfall and winds exceeding 150 km/h, causing extensive flooding in cities like Shanghai and leading to over $1 billion in damages. Furthermore, Super Typhoon Mangkhut, which struck in 2018, was one of the most powerful storms recorded in the region, affecting millions and resulting in substantial agricultural losses, particularly in Guangdong Province. As climate models predict an increase in the intensity of such storms, the risk to coastal communities and the agricultural sector is expected to escalate, underscoring the urgent need for robust disaster preparedness and response strategies.

Typhoon Bebinca made landfall in Shanghai on September 16, bringing maximum winds of 151 km/h—the strongest storm to hit the city since Typhoon Gloria in 1949. Video footage showed the chaos as strong winds left pedestrians struggling to maintain their balance, uprooted trees, shattered high rise windows, and ripped roofs from buildings, causing significant disruption in the city of nearly 25 million people. In preparation, the Chinese government activated a Level IV emergency response for Anhui Province and raised it to Level III for Shanghai and Zhejiang on September 15, deploying over 3,000 rescuers and nearly 1,000 sets of rescue equipment. By noon on September 16, initial reports indicated one injury, over nine uprooted trees, 10,000 power outages, numerous damaged buildings, and extensive flooding in agricultural areas. Hundreds of flights were canceled, train services were suspended, and thousands of residents were evacuated to temporary shelters, highlighting the government's swift response amid the ongoing Mid Autumn Festival.

The economic fallout from Typhoon Bebinca's landfall in Shanghai in mid September was substantial, despite existing prevention and recovery plans. According to the Shanghai Municipal Bureau of Economy and Informatization, preliminary assessments estimated that the storm caused direct economic losses exceeding 2 billion yuan (approximately $280 million). The agricultural sector suffered particularly severe impacts, with reports indicating over 20,000 hectares of crops were damaged or destroyed, leading to anticipated reductions in local food supply and increased prices. Additionally, the typhoon disrupted supply chains, resulting in a backlog of goods at ports and significant delays in logistics operations. The local tourism sector, already affected by ongoing pandemic restrictions, faced further declines as hundreds of flights were canceled and events were postponed, exacerbating the economic strain on the region. These factors highlight the broader challenges posed by natural disasters in urban areas, especially in the context of China's rapid economic development

The livestock industry in Shanghai and surrounding areas suffered significant losses due to Typhoon Bebinca, with estimated financial losses running into the millions of dollars. According to the Shanghai Agricultural Commission, initial assessments indicate that more than 50,000 livestock units, including pigs, chickens, and cattle, were damaged or severely injured by the storm. The economic impact is estimated to be around 150 million yuan (about $21 million) for livestock farmers alone. Many farms reported that their barns were flooded and their feed supplies were destroyed, leading to increased mortality among vulnerable animals. In addition, disruptions in the supply chain have left farmers struggling to access necessary veterinary care and feed, further exacerbating the damage. These figures illustrate the devastating damage that extreme weather events can cause to local agriculture, threatening both food security and the livelihoods of farmers in the region.

The aftermath of Typhoon Bebinca poses significant challenges for infrastructure reconstruction and farm restructuring in Shanghai. Damage to roads, utilities, and transportation networks complicates recovery efforts, as local governments must balance immediate housing needs with long term recovery plans. Farmers face the dual challenge of restoring lost assets while adapting to changing environmental conditions, often requiring investment in recovery activities. Flooding and post typhoons impacts compound disease outbreaks on farms, while livestock are weakened by nutritional deficiencies. Financial constraints can hinder rapid action, especially for small scale farmers. Overall, the impacts of typhoons and extreme weather events are extremely stressful and difficult for Chinese farmers. Does your area regularly face adverse weather conditions? What methods have you applied to improve the results? Share with Trending Farm in the comments section.

 What damage has been done to the livestock industry in China by Super Typhoon Bebinca?   What measures has the Chinese government taken to remedy the consequences?

Have a great day. How did Super Typhoon Bebinca damage China's livestock industry? What measures has the Chinese government taken to deal with the consequences? Let's find out with Trending Farm in the latest documentary on the channel today. 

In recent years, China has faced an alarming increase in the frequency and severity of typhoons, a trend attributed to climate change and rising sea temperatures. For instance, the China Meteorological Administration reported that in 2022, the country experienced 15 tropical cyclones, with seven making landfall, compared to an average of just 10 cyclones per year over the last two decades. Typhoon Chanthu in 2021, for example, brought record breaking rainfall and winds exceeding 150 km/h, causing extensive flooding in cities like Shanghai and leading to over $1 billion in damages. Furthermore, Super Typhoon Mangkhut, which struck in 2018, was one of the most powerful storms recorded in the region, affecting millions and resulting in substantial agricultural losses, particularly in Guangdong Province. As climate models predict an increase in the intensity of such storms, the risk to coastal communities and the agricultural sector is expected to escalate, underscoring the urgent need for robust disaster preparedness and response strategies.

Typhoon Bebinca made landfall in Shanghai on September 16, bringing maximum winds of 151 km/h—the strongest storm to hit the city since Typhoon Gloria in 1949. Video footage showed the chaos as strong winds left pedestrians struggling to maintain their balance, uprooted trees, shattered high rise windows, and ripped roofs from buildings, causing significant disruption in the city of nearly 25 million people. In preparation, the Chinese government activated a Level IV emergency response for Anhui Province and raised it to Level III for Shanghai and Zhejiang on September 15, deploying over 3,000 rescuers and nearly 1,000 sets of rescue equipment. By noon on September 16, initial reports indicated one injury, over nine uprooted trees, 10,000 power outages, numerous damaged buildings, and extensive flooding in agricultural areas. Hundreds of flights were canceled, train services were suspended, and thousands of residents were evacuated to temporary shelters, highlighting the government's swift response amid the ongoing Mid Autumn Festival.

The economic fallout from Typhoon Bebinca's landfall in Shanghai in mid September was substantial, despite existing prevention and recovery plans. According to the Shanghai Municipal Bureau of Economy and Informatization, preliminary assessments estimated that the storm caused direct economic losses exceeding 2 billion yuan (approximately $280 million). The agricultural sector suffered particularly severe impacts, with reports indicating over 20,000 hectares of crops were damaged or destroyed, leading to anticipated reductions in local food supply and increased prices. Additionally, the typhoon disrupted supply chains, resulting in a backlog of goods at ports and significant delays in logistics operations. The local tourism sector, already affected by ongoing pandemic restrictions, faced further declines as hundreds of flights were canceled and events were postponed, exacerbating the economic strain on the region. These factors highlight the broader challenges posed by natural disasters in urban areas, especially in the context of China's rapid economic development

The livestock industry in Shanghai and surrounding areas suffered significant losses due to Typhoon Bebinca, with estimated financial losses running into the millions of dollars. According to the Shanghai Agricultural Commission, initial assessments indicate that more than 50,000 livestock units, including pigs, chickens, and cattle, were damaged or severely injured by the storm. The economic impact is estimated to be around 150 million yuan (about $21 million) for livestock farmers alone. Many farms reported that their barns were flooded and their feed supplies were destroyed, leading to increased mortality among vulnerable animals. In addition, disruptions in the supply chain have left farmers struggling to access necessary veterinary care and feed, further exacerbating the damage. These figures illustrate the devastating damage that extreme weather events can cause to local agriculture, threatening both food security and the livelihoods of farmers in the region.

The aftermath of Typhoon Bebinca poses significant challenges for infrastructure reconstruction and farm restructuring in Shanghai. Damage to roads, utilities, and transportation networks complicates recovery efforts, as local governments must balance immediate housing needs with long term recovery plans. Farmers face the dual challenge of restoring lost assets while adapting to changing environmental conditions, often requiring investment in recovery activities. Flooding and post typhoons impacts compound disease outbreaks on farms, while livestock are weakened by nutritional deficiencies. Financial constraints can hinder rapid action, especially for small scale farmers. Overall, the impacts of typhoons and extreme weather events are extremely stressful and difficult for Chinese farmers. Does your area regularly face adverse weather conditions? What methods have you applied to improve the results? Share with Trending Farm in the comments section.

 How Chinese Farmers Raise Millions Of Chickens On High Hills

Hey Trending Farm followers! You won’t believe what’s going on in the high hills of China. Millions of chickens are being raised in isolated conditions, yet these farms are thriving. Could the rugged terrain and harsh weather be harming the welfare of the chickens? Follow along as we dig into the controversy surrounding hill farming and the food factory operations behind it all. Let’s get started!

Hill chicken farms in China have become a distinct and booming method of poultry farming, with over 30 million chickens raised annually on steep, rugged terrain. Unlike traditional farms, where chickens are confined to flat areas, these farms allow chickens to roam freely across hillsides, benefiting from more exercise and natural foraging. Hill chicken farming emerged as a response to China’s land scarcity, utilizing the country’s 2.7 million square kilometers of mountainous regions to meet the growing demand for healthier, free range chicken. Provinces like Sichuan, Yunnan, and Guizhou are home to thousands of these farms, producing chickens that are said to have superior flavor and texture due to their active lifestyle. However, this method presents challenges, including higher transportation costs and limited access to modern food factory facilities.

Hill chickens have a distinct breeding season compared to industrial chickens. While industrial chickens breed year round in controlled environments, hill chickens follow a natural cycle, peaking in spring and fall when conditions are ideal. Their free range lifestyle, with natural light, temperature shifts, and diverse foraging, stimulates their reproductive systems. This reduces stress and promotes natural behaviors like nest building, resulting in healthier offspring and stronger genetics. Egg collection is more labor intensive as nests are scattered across the hills. Hill chickens produce about 100 to 150 eggs annually, though their eggs, with richer yolks and better flavor, are considered premium products

Once the eggs are harvested, the incubation process for hill chickens begins in specialized incubators. These machines are carefully calibrated to maintain optimal conditions, temperature is held steady at about 99.5°F (37.5°C), while humidity stays between 50 to 55% for most of the incubation period, then rises to 65 to 70% in the final days before hatching. Eggs are also turned regularly to promote healthy embryo development.

After hatching, the chicks are transferred to brooders where their environment is kept warm, starting at 95°F (35°C) in the first week. This temperature is gradually reduced by 5°F each week as they grow. In addition to maintaining warmth, the chicks are provided with clean water, nutritious feed, and ample ventilation. Space is also a priority, with each chick needing around 10 to 12 square inches during those early weeks. By adhering to these standards, farmers keep mortality rates low, typically under 5%, ensuring a healthy, strong flock.

Hill chickens can typically be harvested when they reach about 4 to 6 months of age, depending on the breed and desired weight. At this stage, they usually weigh between 3.5 to 4.5 pounds. The timing for harvesting is crucial, as it ensures that the chickens have reached their optimal size and maturity for meat production.

Once harvested, the transportation of hill chickens is handled with care to maintain their quality and well being. Farmers often use specially designed transport crates that provide adequate ventilation and space. Each crate can hold about 8 to 12 chickens, allowing for enough room to minimize stress during transit. Transport vehicles are typically climate controlled to keep the temperature between 60°F and 70°F to prevent overheating or chilling. The distance for transportation can vary widely, but it is common for hill chickens to be transported anywhere from 30 to 150 miles to reach processing facilities or markets. Throughout the journey, farmers prioritize the health of the chickens by minimizing travel time and ensuring regular checks for stress or distress.

In a modern food factory, the chicken processing journey begins with meticulous inspection to ensure quality and safety. Once the birds are deemed suitable, they are transported to the food factory’s processing area, where humane handling practices are prioritized to meet industry standards. Following this, the chickens are immersed in scalding water at temperatures of approximately 140°F to facilitate feather removal. Specialized plucking machines in the food factory efficiently remove feathers within just a few minutes, significantly speeding up the process. The next step involves evisceration, where internal organs are delicately extracted while maintaining stringent hygiene protocols to prevent contamination. The processed chickens are then rapidly chilled in the food factory refrigeration system, typically set to around 32°F, to ensure freshness and inhibit bacterial growth. Finally, the chickens are packaged and labeled in the food factory, adhering to rigorous safety standards, ready to be shipped to grocery stores and restaurants, showcasing the importance of efficiency and cleanliness at every stage of the food factory process. This streamlined operation can process thousands of chickens per hour, reflecting the scale and precision of modern poultry production. Don't forget to subscribe to Trending Farm channel to watch more films about modern food factories around the world.

 How Chinese Farmers Raise Millions Of Chickens On High Hills

Hey Trending Farm followers! You won’t believe what’s going on in the high hills of China. Millions of chickens are being raised in isolated conditions, yet these farms are thriving. Could the rugged terrain and harsh weather be harming the welfare of the chickens? Follow along as we dig into the controversy surrounding hill farming and the food factory operations behind it all. Let’s get started!

Hill chicken farms in China have become a distinct and booming method of poultry farming, with over 30 million chickens raised annually on steep, rugged terrain. Unlike traditional farms, where chickens are confined to flat areas, these farms allow chickens to roam freely across hillsides, benefiting from more exercise and natural foraging. Hill chicken farming emerged as a response to China’s land scarcity, utilizing the country’s 2.7 million square kilometers of mountainous regions to meet the growing demand for healthier, free range chicken. Provinces like Sichuan, Yunnan, and Guizhou are home to thousands of these farms, producing chickens that are said to have superior flavor and texture due to their active lifestyle. However, this method presents challenges, including higher transportation costs and limited access to modern food factory facilities.

Hill chickens have a distinct breeding season compared to industrial chickens. While industrial chickens breed year round in controlled environments, hill chickens follow a natural cycle, peaking in spring and fall when conditions are ideal. Their free range lifestyle, with natural light, temperature shifts, and diverse foraging, stimulates their reproductive systems. This reduces stress and promotes natural behaviors like nest building, resulting in healthier offspring and stronger genetics. Egg collection is more labor intensive as nests are scattered across the hills. Hill chickens produce about 100 to 150 eggs annually, though their eggs, with richer yolks and better flavor, are considered premium products

Once the eggs are harvested, the incubation process for hill chickens begins in specialized incubators. These machines are carefully calibrated to maintain optimal conditions, temperature is held steady at about 99.5°F (37.5°C), while humidity stays between 50 to 55% for most of the incubation period, then rises to 65 to 70% in the final days before hatching. Eggs are also turned regularly to promote healthy embryo development.

After hatching, the chicks are transferred to brooders where their environment is kept warm, starting at 95°F (35°C) in the first week. This temperature is gradually reduced by 5°F each week as they grow. In addition to maintaining warmth, the chicks are provided with clean water, nutritious feed, and ample ventilation. Space is also a priority, with each chick needing around 10 to 12 square inches during those early weeks. By adhering to these standards, farmers keep mortality rates low, typically under 5%, ensuring a healthy, strong flock.

Hill chickens can typically be harvested when they reach about 4 to 6 months of age, depending on the breed and desired weight. At this stage, they usually weigh between 3.5 to 4.5 pounds. The timing for harvesting is crucial, as it ensures that the chickens have reached their optimal size and maturity for meat production.

Once harvested, the transportation of hill chickens is handled with care to maintain their quality and well being. Farmers often use specially designed transport crates that provide adequate ventilation and space. Each crate can hold about 8 to 12 chickens, allowing for enough room to minimize stress during transit. Transport vehicles are typically climate controlled to keep the temperature between 60°F and 70°F to prevent overheating or chilling. The distance for transportation can vary widely, but it is common for hill chickens to be transported anywhere from 30 to 150 miles to reach processing facilities or markets. Throughout the journey, farmers prioritize the health of the chickens by minimizing travel time and ensuring regular checks for stress or distress.

In a modern food factory, the chicken processing journey begins with meticulous inspection to ensure quality and safety. Once the birds are deemed suitable, they are transported to the food factory’s processing area, where humane handling practices are prioritized to meet industry standards. Following this, the chickens are immersed in scalding water at temperatures of approximately 140°F to facilitate feather removal. Specialized plucking machines in the food factory efficiently remove feathers within just a few minutes, significantly speeding up the process. The next step involves evisceration, where internal organs are delicately extracted while maintaining stringent hygiene protocols to prevent contamination. The processed chickens are then rapidly chilled in the food factory refrigeration system, typically set to around 32°F, to ensure freshness and inhibit bacterial growth. Finally, the chickens are packaged and labeled in the food factory, adhering to rigorous safety standards, ready to be shipped to grocery stores and restaurants, showcasing the importance of efficiency and cleanliness at every stage of the food factory process. This streamlined operation can process thousands of chickens per hour, reflecting the scale and precision of modern poultry production. Don't forget to subscribe to Trending Farm channel to watch more films about modern food factories around the world.

 How Kobe Beef Is Raised But Meat Is So Expensive

Hello, agriculture enthusiasts. Have you ever wondered why Kobe beef can cost up to $200 a pound? Raised in Japan under strict conditions, this beef is prized for its flavor, is that why it costs so much more than regular steak? How much money does it make for food factories in Japan? Join Trending Farm as they explore the world of Kobe beef and learn why it’s such a luxury on the dinner plate.

In the quiet, scenic hills of Japan's Hyogo Prefecture, Kobe beef farms operate like no other, blending tradition with precision to produce one of the world’s most coveted meats. Unlike the vast, bustling food factories found elsewhere, these farms focus on small scale, artisanal care. Fewer than 3,000 Tajima gyu cattle, the breed behind true Kobe beef, are raised here each year. 

Each cow is treated with utmost care, living in serene, stress free environments and fed a diet of high quality grain and grass that reflects Japan's deep rooted respect for nature. While other beef farms may prioritize quantity, Kobe farmers meticulously nurture each animal, ensuring the meat’s signature marbling and unmatched flavor. 

It's this dedication to craftsmanship that makes Kobe beef command prices up to 10 times higher than regular cuts, turning a simple meal into a true luxury.

In Japan, the care of Wagyu calves begins with a strong emphasis on nurturing them with their mother’s milk, which plays a crucial role in their early development. Typically, these calves remain with their mothers for about 8 to 10 months, receiving not only the essential nutrients from the milk but also the warmth of maternal bonding. 

During the cold winter months, farmers take extra precautions to keep the calves warm, often providing insulated bedding and shelter to protect them from harsh weather conditions. This careful management ensures that the calves grow healthy and strong, developing the vital intramuscular fat, or marbling, that Wagyu beef is renowned for. By focusing on creating a warm, nurturing environment, Japanese farmers help the calves thrive, laying the foundation for the exceptional tenderness and flavor that define this luxurious meat.

Wagyu cattle are often auctioned rather than supplied directly due to their premium status and the intense competition among buyers willing to pay top prices for quality genetics. Auctions provide a transparent marketplace where farmers can showcase their cattle's unique qualities and buyers can bid based on pedigree and expected meat quality. Typically held in specialized auction houses, such as the Kobe Beef Auction House in Hyogo Prefecture, these events draw attention from both domestic and international buyers. 

For instance, the annual auction in November has seen Wagyu cattle fetching prices that can exceed $100,000, with some exceptional animals reaching over $200,000. The auction process begins at the farm, where breeders prepare their cattle, providing detailed health records and lineage information. 

On auction day, cattle are presented and evaluated by experts, and bidding typically starts in the morning, culminating in sales by midday. This competitive environment ensures that only the finest Wagyu genetics are sold, enhancing their prestigious reputation.

The journey of Wagyu cattle to the food factory reflects the meticulous care that goes into breeding and raising, especially in the context of the unique Wagyu bullfighting tradition. Before being transported, the cattle are carefully selected based on strict criteria such as age, weight and marbling score, with only those scoring A4 or higher eligible for harvest. This careful selection ensures that only the highest quality meat reaches the consumer. 

Once selected, the cattle are loaded into spacious, well ventilated transport vehicles designed to minimize stress during the journey. To ensure their comfort, transporters securely tie the cattle down and provide them with adequate sleeping space and water. The rigorous transport process and high standards of cattle selection also make Kobe beef much more expensive than other types of beef.

The processing of Kobe beef in a food factory is a precise and highly regulated procedure that emphasizes quality and safety at every stage. Once the Wagyu cows arrive at the food factory, they are first assessed for quality by trained professionals, who examine factors such as marbling and overall health. 

After this evaluation, the cows are humanely processed in a clean and sterile environment, where state of the art technology ensures minimal stress and maximum efficiency. The carcasses are then chilled to enhance tenderness before being meticulously cut by skilled butchers who specialize in Kobe beef. Each cut is handled with care, preserving the intricate marbling that defines the meat's exceptional flavor. 

Nutritionally, Kobe beef stands out with approximately 30% more monounsaturated fats compared to other red meats, contributing to its buttery texture and rich taste. In contrast, traditional cuts of beef have higher levels of saturated fat, making Kobe beef a popular choice among health conscious consumers looking for a flavorful yet premium option. 

Throughout the entire process in the food factory, strict hygiene protocols are followed, ensuring that the final product meets the highest standards of quality. The result is beautifully marbled beef that is not only a culinary delicacy but also a testament to the dedication and craftsmanship that goes into its production.

Thank you for watching until the end of today's video. If you are interested in learning information in the field of agriculture, please subscribe to the Trending Farm channel to discover interesting things about agriculture in the world with us. Goodbye and see you again in the next videos.

 How Kobe Beef Is Raised But Meat Is So Expensive

Hello, agriculture enthusiasts. Have you ever wondered why Kobe beef can cost up to $200 a pound? Raised in Japan under strict conditions, this beef is prized for its flavor, is that why it costs so much more than regular steak? How much money does it make for food factories in Japan? Join Trending Farm as they explore the world of Kobe beef and learn why it’s such a luxury on the dinner plate.

In the quiet, scenic hills of Japan's Hyogo Prefecture, Kobe beef farms operate like no other, blending tradition with precision to produce one of the world’s most coveted meats. Unlike the vast, bustling food factories found elsewhere, these farms focus on small scale, artisanal care. Fewer than 3,000 Tajima gyu cattle, the breed behind true Kobe beef, are raised here each year. 

Each cow is treated with utmost care, living in serene, stress free environments and fed a diet of high quality grain and grass that reflects Japan's deep rooted respect for nature. While other beef farms may prioritize quantity, Kobe farmers meticulously nurture each animal, ensuring the meat’s signature marbling and unmatched flavor. 

It's this dedication to craftsmanship that makes Kobe beef command prices up to 10 times higher than regular cuts, turning a simple meal into a true luxury.

In Japan, the care of Wagyu calves begins with a strong emphasis on nurturing them with their mother’s milk, which plays a crucial role in their early development. Typically, these calves remain with their mothers for about 8 to 10 months, receiving not only the essential nutrients from the milk but also the warmth of maternal bonding. 

During the cold winter months, farmers take extra precautions to keep the calves warm, often providing insulated bedding and shelter to protect them from harsh weather conditions. This careful management ensures that the calves grow healthy and strong, developing the vital intramuscular fat, or marbling, that Wagyu beef is renowned for. By focusing on creating a warm, nurturing environment, Japanese farmers help the calves thrive, laying the foundation for the exceptional tenderness and flavor that define this luxurious meat.

Wagyu cattle are often auctioned rather than supplied directly due to their premium status and the intense competition among buyers willing to pay top prices for quality genetics. Auctions provide a transparent marketplace where farmers can showcase their cattle's unique qualities and buyers can bid based on pedigree and expected meat quality. Typically held in specialized auction houses, such as the Kobe Beef Auction House in Hyogo Prefecture, these events draw attention from both domestic and international buyers. 

For instance, the annual auction in November has seen Wagyu cattle fetching prices that can exceed $100,000, with some exceptional animals reaching over $200,000. The auction process begins at the farm, where breeders prepare their cattle, providing detailed health records and lineage information. 

On auction day, cattle are presented and evaluated by experts, and bidding typically starts in the morning, culminating in sales by midday. This competitive environment ensures that only the finest Wagyu genetics are sold, enhancing their prestigious reputation.

The journey of Wagyu cattle to the food factory reflects the meticulous care that goes into breeding and raising, especially in the context of the unique Wagyu bullfighting tradition. Before being transported, the cattle are carefully selected based on strict criteria such as age, weight and marbling score, with only those scoring A4 or higher eligible for harvest. This careful selection ensures that only the highest quality meat reaches the consumer. 

Once selected, the cattle are loaded into spacious, well ventilated transport vehicles designed to minimize stress during the journey. To ensure their comfort, transporters securely tie the cattle down and provide them with adequate sleeping space and water. The rigorous transport process and high standards of cattle selection also make Kobe beef much more expensive than other types of beef.

The processing of Kobe beef in a food factory is a precise and highly regulated procedure that emphasizes quality and safety at every stage. Once the Wagyu cows arrive at the food factory, they are first assessed for quality by trained professionals, who examine factors such as marbling and overall health. 

After this evaluation, the cows are humanely processed in a clean and sterile environment, where state of the art technology ensures minimal stress and maximum efficiency. The carcasses are then chilled to enhance tenderness before being meticulously cut by skilled butchers who specialize in Kobe beef. Each cut is handled with care, preserving the intricate marbling that defines the meat's exceptional flavor. 

Nutritionally, Kobe beef stands out with approximately 30% more monounsaturated fats compared to other red meats, contributing to its buttery texture and rich taste. In contrast, traditional cuts of beef have higher levels of saturated fat, making Kobe beef a popular choice among health conscious consumers looking for a flavorful yet premium option. 

Throughout the entire process in the food factory, strict hygiene protocols are followed, ensuring that the final product meets the highest standards of quality. The result is beautifully marbled beef that is not only a culinary delicacy but also a testament to the dedication and craftsmanship that goes into its production.

Thank you for watching until the end of today's video. If you are interested in learning information in the field of agriculture, please subscribe to the Trending Farm channel to discover interesting things about agriculture in the world with us. Goodbye and see you again in the next videos.

 How Biggest Bee Farms Raise Billions Bees And Process Millions Tons Of Honey   Honey In Factory

Hello, Trending Farm enthusiasts. Europe alone produces over 2 million tons of honey per year. How do the largest bee farms feed billions of bees while ensuring top quality honey? Discover how modern food factories turn nature’s sweetest gift into millions of jars of delicious honey for sale today.

Europe is one of the world's leading honey producers, with countries such as Spain, Germany and Hungary contributing significantly to the continent's annual output of over 250,000 tonnes of honey. This booming industry relies on meticulous beekeeping, starting with the selection of queen bee larvae.

Selecting queen bee larvae from elite colonies is crucial for maintaining the health and productivity of the hive, as stronger queens lead to more efficient honey collection. The larvae undergo a 10 to 12 day incubation period, during which they develop into queens capable of leading high performing colonies. This careful selection and incubation process directly impacts the farm's honey production, ensuring consistent and optimal yields

Developing and managing bee colonies requires careful attention to hive structure and bee behavior to maximize productivity. Beekeepers use techniques like rotating the honey frames and adding new tasks to keep worker bees constantly occupied, reducing the chances of aggression during honey harvesting. This method not only keeps the bees busy but also ensures the smooth and efficient collection of honey without disrupting the hive’s balance.

In Spain, one of Europe's leading honey producing countries, honey harvesting is an important process that takes place from late spring to early autumn, depending on the region. In areas such as Andalusia, beekeepers typically start harvesting in May, lasting until September, when the bees have completed their honey production cycle.

When dismantling a hive frame on the farm, beekeepers first use smoke to calm the bees and make the process safer and more efficient. Smoke distracts the bees and reduces the likelihood of aggressive behavior, allowing the beekeeper to handle the frame carefully without damaging the delicate wax structure. Ensuring that the frame remains intact is essential to protect both the quality of the honey and the health of the bees. Only frames that have been filled and sealed are selected for harvesting, as these contain the highest quality honey and ensure efficient collection with minimal waste.

After harvesting, the bee frames are carefully loaded onto trucks for transport to the food factory. It’s crucial to ensure that the frames are properly sealed during transit to protect the integrity of the honey and prevent contamination. Additionally, the safety of the remaining bees is prioritized, ensuring they are not harmed or disturbed during the transportation process

During honey extraction at the food factory, frames filled with honey are placed into a large rotating drum that uses centrifugal force to efficiently extract the honey from the honeycomb. As the drum rotates at speeds of up to 1,000 rpm, this force pulls the honey out of the wax cells without damaging the honeycomb, allowing the bees to reuse it. 

After extraction, strict quality control measures are implemented in the food factory to ensure the purity and consistency of the honey. Workers meticulously inspect the honey for impurities and filter to remove any remaining wax particles or debris.

The extracted honey is then left to settle in the food factory for 2 to 3 days, allowing the honey to reach the desired consistency before moving on to the bottling stage. This combination of advanced technology and rigorous testing ensures a high quality, natural product ready for distribution from the food factory.

Next, the honey bottling and storage process is carried out according to strict European standards to ensure quality and safety. Before bottling, the honey must comply with EU Regulation (EU) No. 2015/2283, which sets out specific criteria for honey, including a moisture content not exceeding 20% ​​and the absence of any additives.

Once the honey has passed the quality control, it is carefully poured into sterilized bottles, usually made of glass or food grade plastic, to ensure that the honey is not contaminated. 

After bottling, the honey is stored in a cool, dark environment, ideally below 25°C to maintain its quality. Food factories must also comply with labeling regulations, ensuring that each bottle displays the required information, such as the origin of the honey, nutritional content and expiry date, according to EU Regulation (EU) No 1169/2011. This meticulous process ensures that consumers receive high quality honey that meets the strict standards set by European regulations.

Honey in Europe boasts a remarkable variety, each type showcasing its unique flavor, color, and aroma, largely shaped by the floral sources from which bees gather nectar. Local honey stores feature an impressive selection, offering everything from the light and delicate notes of clover honey to the rich, robust flavors of buckwheat honey. Additionally, consumers can explore artisanal and regional varieties that reflect the diverse landscapes and climates of Europe, making honey not just a sweetener but also a delightful culinary experience that celebrates local flora and beekeeping traditions.

In addition to its culinary uses, honey has also become popular in the beauty industry due to its natural moisturizing properties, making it a sought after ingredient in skin care products such as lotions, masks, and soaps. As consumers become increasingly aware of the many benefits of honey, such as its antibacterial and antioxidant properties, market demand continues to grow.

Many shoppers are now seeking out raw and organic honey options, appreciating its versatility not just as a sweetener but also as a natural remedy and beauty enhancer. This increased interest has led to a flourishing market, with consumers eager to explore honey's diverse applications beyond the kitchen.

Thank you for joining Trending Farm on this sweet journey through the world of honey! We hope you enjoyed the experience and learned something new. Please share your thoughts in the comments and if you have ideas for future adventures, we’d love to hear them. See you in the next video for more fun!

 How Biggest Bee Farms Raise Billions Bees And Process Millions Tons Of Honey   Honey In Factory

Hello, Trending Farm enthusiasts. Europe alone produces over 2 million tons of honey per year. How do the largest bee farms feed billions of bees while ensuring top quality honey? Discover how modern food factories turn nature’s sweetest gift into millions of jars of delicious honey for sale today.

Europe is one of the world's leading honey producers, with countries such as Spain, Germany and Hungary contributing significantly to the continent's annual output of over 250,000 tonnes of honey. This booming industry relies on meticulous beekeeping, starting with the selection of queen bee larvae.

Selecting queen bee larvae from elite colonies is crucial for maintaining the health and productivity of the hive, as stronger queens lead to more efficient honey collection. The larvae undergo a 10 to 12 day incubation period, during which they develop into queens capable of leading high performing colonies. This careful selection and incubation process directly impacts the farm's honey production, ensuring consistent and optimal yields

Developing and managing bee colonies requires careful attention to hive structure and bee behavior to maximize productivity. Beekeepers use techniques like rotating the honey frames and adding new tasks to keep worker bees constantly occupied, reducing the chances of aggression during honey harvesting. This method not only keeps the bees busy but also ensures the smooth and efficient collection of honey without disrupting the hive’s balance.

In Spain, one of Europe's leading honey producing countries, honey harvesting is an important process that takes place from late spring to early autumn, depending on the region. In areas such as Andalusia, beekeepers typically start harvesting in May, lasting until September, when the bees have completed their honey production cycle.

When dismantling a hive frame on the farm, beekeepers first use smoke to calm the bees and make the process safer and more efficient. Smoke distracts the bees and reduces the likelihood of aggressive behavior, allowing the beekeeper to handle the frame carefully without damaging the delicate wax structure. Ensuring that the frame remains intact is essential to protect both the quality of the honey and the health of the bees. Only frames that have been filled and sealed are selected for harvesting, as these contain the highest quality honey and ensure efficient collection with minimal waste.

After harvesting, the bee frames are carefully loaded onto trucks for transport to the food factory. It’s crucial to ensure that the frames are properly sealed during transit to protect the integrity of the honey and prevent contamination. Additionally, the safety of the remaining bees is prioritized, ensuring they are not harmed or disturbed during the transportation process

During honey extraction at the food factory, frames filled with honey are placed into a large rotating drum that uses centrifugal force to efficiently extract the honey from the honeycomb. As the drum rotates at speeds of up to 1,000 rpm, this force pulls the honey out of the wax cells without damaging the honeycomb, allowing the bees to reuse it. 

After extraction, strict quality control measures are implemented in the food factory to ensure the purity and consistency of the honey. Workers meticulously inspect the honey for impurities and filter to remove any remaining wax particles or debris.

The extracted honey is then left to settle in the food factory for 2 to 3 days, allowing the honey to reach the desired consistency before moving on to the bottling stage. This combination of advanced technology and rigorous testing ensures a high quality, natural product ready for distribution from the food factory.

Next, the honey bottling and storage process is carried out according to strict European standards to ensure quality and safety. Before bottling, the honey must comply with EU Regulation (EU) No. 2015/2283, which sets out specific criteria for honey, including a moisture content not exceeding 20% ​​and the absence of any additives.

Once the honey has passed the quality control, it is carefully poured into sterilized bottles, usually made of glass or food grade plastic, to ensure that the honey is not contaminated. 

After bottling, the honey is stored in a cool, dark environment, ideally below 25°C to maintain its quality. Food factories must also comply with labeling regulations, ensuring that each bottle displays the required information, such as the origin of the honey, nutritional content and expiry date, according to EU Regulation (EU) No 1169/2011. This meticulous process ensures that consumers receive high quality honey that meets the strict standards set by European regulations.

Honey in Europe boasts a remarkable variety, each type showcasing its unique flavor, color, and aroma, largely shaped by the floral sources from which bees gather nectar. Local honey stores feature an impressive selection, offering everything from the light and delicate notes of clover honey to the rich, robust flavors of buckwheat honey. Additionally, consumers can explore artisanal and regional varieties that reflect the diverse landscapes and climates of Europe, making honey not just a sweetener but also a delightful culinary experience that celebrates local flora and beekeeping traditions.

In addition to its culinary uses, honey has also become popular in the beauty industry due to its natural moisturizing properties, making it a sought after ingredient in skin care products such as lotions, masks, and soaps. As consumers become increasingly aware of the many benefits of honey, such as its antibacterial and antioxidant properties, market demand continues to grow.

Many shoppers are now seeking out raw and organic honey options, appreciating its versatility not just as a sweetener but also as a natural remedy and beauty enhancer. This increased interest has led to a flourishing market, with consumers eager to explore honey's diverse applications beyond the kitchen.

Thank you for joining Trending Farm on this sweet journey through the world of honey! We hope you enjoyed the experience and learned something new. Please share your thoughts in the comments and if you have ideas for future adventures, we’d love to hear them. See you in the next video for more fun!

 How Millions of World's Lightest Wood Trees are Grown and Harvested   Wood processing at factory

Hello wood enthusiasts! Have you ever wondered how millions of the world’s lightest trees are grown and harvested? How are farmers in Central and South America able to cultivate and manage large scale operations that produce over 100,000 cubic meters of wood per year? Join Trending Farm as we explore the cutting edge techniques used in growing wood and uncover the secrets behind this lightweight wonder.

The logging industry in Central and South America plays a significant role in the global timber market, driven by the region's rich forest resources. Countries like Brazil, Peru, and Ecuador are major contributors, producing vast quantities of hardwoods and softwoods. In 2023, the region’s timber exports were valued at approximately $6.7 billion, with Brazil alone accounting for over 30% of the total. The demand for timber, particularly for construction and furniture, continues to rise, with countries like China and the U.S. being the primary consumers. Trends show a growing shift towards sustainable logging practices due to environmental concerns, with certified forests covering about 17 million hectares across the region. Despite the rise in sustainable initiatives, illegal logging remains a challenge, particularly in the Amazon, where deforestation rates have impacted the industry’s long term viability.

The first step in the timber industry is planting the forest. Balsa and Paulownia, two of the lightest woods, are prized for their buoyancy and insulation properties. Balsa, native to Central and South American rainforests, has only 40% solid volume, making it extremely lightweight. To plant these trees, the soil must be tilled 24 inches deep for good drainage. Paulownia seeds are sown in early spring, spaced 6 to 10 feet apart, while Balsa is planted at 400 to 600 trees per acre. Regular irrigation is crucial in the first two years, with each tree needing 8 to 13 gallons of water weekly in dry areas. Paulownia grows up to 50 to 65 feet and Balsa to 65 to 100 feet within 3 to 5 years. By year 5 to 7, both species are ready for selective harvesting. Balsa plantations in Ecuador cover thousands of acres, producing 3.5 million cubic feet of timber annually, while Paulownia is expanding rapidly in Asia.

Light timber trees like Balsa and Paulownia are typically ready for harvest between 5 to 7 years after planting, depending on growth conditions and tree health. These species grow rapidly, reaching suitable sizes for timber harvesting within this time frame.

Modern timber harvesting involves the use of advanced industrial machinery to ensure efficiency and sustainability. Feller bunchers are commonly used to cut and gather trees in a single process, while skidders or forwarders transport the felled trees to central collection points. Afterward, harvesters equipped with computer systems strip the branches and cut the logs to precise lengths, preparing them for transportation.

In Central and South America, timber is often transported to manufacturing plants using trucks for short distances and barges or trains for longer distances, especially in regions with well developed waterways or rail infrastructure. In more remote areas, tractors with trailers or even animal drawn carts may be used for transporting timber to the nearest road or port before loading onto larger vehicles for processing at timber mills or factories.

In state of the art wood processing plants, logs measuring up to 11.4 inches in radius are meticulously transformed into flat, uniform boards through a series of advanced manufacturing techniques. The journey begins with debarking machines that efficiently strip away the outer bark, preparing the wood for cutting. Following this, primary sawmills, equipped with robust circular or band saws, slice the logs into squared sections, or cants, typically measuring around 1 meter (3.3 feet) in length. These cants are further processed in gang saws or edger machines, which can cut up to 12 boards simultaneously, ensuring uniform thickness of about 2.5 cm (1 inch). To achieve a smooth, polished finish, the boards then pass through planing machines that remove 1 to 3 mm of material from each side. Finally, the graded boards are placed in drying kilns that operate at temperatures of 140 to 176°F to reduce moisture content to below 12%, ensuring durability and preventing warping. This seamless integration of cutting edge technology and precision enhances efficiency while maximizing yield and quality, transforming raw logs into high demand timber products

In Central and South America, the final step in wood processing involves inspecting and packaging finished products to meet industry standards. Evaluation typically follows ISO 9001 quality management standards, ensuring consistency and customer satisfaction, along with regulations from the Forest Stewardship Council (FSC) that mandate sustainable sourcing. Inspectors assess dimensions, surface quality, and moisture content, which should remain below 12%.

Qualified inspectors often hold at least a bachelor's degree in forestry or wood science and possess certifications in quality control and relevant regulations.

For packaging, wooden boards are stacked in bundles of 50 100 pieces and secured with metal or plastic strapping, then covered with protective tarps to shield against moisture and dust. Clear labeling is essential, including product type, dimensions, and destination. This meticulous packaging process ensures safe transport by truck, minimizing risks and adhering to regional safety standards to maintain product integrity.

Have you used wood for your items? How do you rate their quality? Leave a comment below the film and don't forget to subscribe to Trending Farm Channel so you don't miss out on new topics in our journey of discovery. See you in the next videos

 How Millions of World's Lightest Wood Trees are Grown and Harvested   Wood processing at factory

Hello wood enthusiasts! Have you ever wondered how millions of the world’s lightest trees are grown and harvested? How are farmers in Central and South America able to cultivate and manage large scale operations that produce over 100,000 cubic meters of wood per year? Join Trending Farm as we explore the cutting edge techniques used in growing wood and uncover the secrets behind this lightweight wonder.

The logging industry in Central and South America plays a significant role in the global timber market, driven by the region's rich forest resources. Countries like Brazil, Peru, and Ecuador are major contributors, producing vast quantities of hardwoods and softwoods. In 2023, the region’s timber exports were valued at approximately $6.7 billion, with Brazil alone accounting for over 30% of the total. The demand for timber, particularly for construction and furniture, continues to rise, with countries like China and the U.S. being the primary consumers. Trends show a growing shift towards sustainable logging practices due to environmental concerns, with certified forests covering about 17 million hectares across the region. Despite the rise in sustainable initiatives, illegal logging remains a challenge, particularly in the Amazon, where deforestation rates have impacted the industry’s long term viability.

The first step in the timber industry is planting the forest. Balsa and Paulownia, two of the lightest woods, are prized for their buoyancy and insulation properties. Balsa, native to Central and South American rainforests, has only 40% solid volume, making it extremely lightweight. To plant these trees, the soil must be tilled 24 inches deep for good drainage. Paulownia seeds are sown in early spring, spaced 6 to 10 feet apart, while Balsa is planted at 400 to 600 trees per acre. Regular irrigation is crucial in the first two years, with each tree needing 8 to 13 gallons of water weekly in dry areas. Paulownia grows up to 50 to 65 feet and Balsa to 65 to 100 feet within 3 to 5 years. By year 5 to 7, both species are ready for selective harvesting. Balsa plantations in Ecuador cover thousands of acres, producing 3.5 million cubic feet of timber annually, while Paulownia is expanding rapidly in Asia.

Light timber trees like Balsa and Paulownia are typically ready for harvest between 5 to 7 years after planting, depending on growth conditions and tree health. These species grow rapidly, reaching suitable sizes for timber harvesting within this time frame.

Modern timber harvesting involves the use of advanced industrial machinery to ensure efficiency and sustainability. Feller bunchers are commonly used to cut and gather trees in a single process, while skidders or forwarders transport the felled trees to central collection points. Afterward, harvesters equipped with computer systems strip the branches and cut the logs to precise lengths, preparing them for transportation.

In Central and South America, timber is often transported to manufacturing plants using trucks for short distances and barges or trains for longer distances, especially in regions with well developed waterways or rail infrastructure. In more remote areas, tractors with trailers or even animal drawn carts may be used for transporting timber to the nearest road or port before loading onto larger vehicles for processing at timber mills or factories.

In state of the art wood processing plants, logs measuring up to 11.4 inches in radius are meticulously transformed into flat, uniform boards through a series of advanced manufacturing techniques. The journey begins with debarking machines that efficiently strip away the outer bark, preparing the wood for cutting. Following this, primary sawmills, equipped with robust circular or band saws, slice the logs into squared sections, or cants, typically measuring around 1 meter (3.3 feet) in length. These cants are further processed in gang saws or edger machines, which can cut up to 12 boards simultaneously, ensuring uniform thickness of about 2.5 cm (1 inch). To achieve a smooth, polished finish, the boards then pass through planing machines that remove 1 to 3 mm of material from each side. Finally, the graded boards are placed in drying kilns that operate at temperatures of 140 to 176°F to reduce moisture content to below 12%, ensuring durability and preventing warping. This seamless integration of cutting edge technology and precision enhances efficiency while maximizing yield and quality, transforming raw logs into high demand timber products

In Central and South America, the final step in wood processing involves inspecting and packaging finished products to meet industry standards. Evaluation typically follows ISO 9001 quality management standards, ensuring consistency and customer satisfaction, along with regulations from the Forest Stewardship Council (FSC) that mandate sustainable sourcing. Inspectors assess dimensions, surface quality, and moisture content, which should remain below 12%.

Qualified inspectors often hold at least a bachelor's degree in forestry or wood science and possess certifications in quality control and relevant regulations.

For packaging, wooden boards are stacked in bundles of 50 100 pieces and secured with metal or plastic strapping, then covered with protective tarps to shield against moisture and dust. Clear labeling is essential, including product type, dimensions, and destination. This meticulous packaging process ensures safe transport by truck, minimizing risks and adhering to regional safety standards to maintain product integrity.

Have you used wood for your items? How do you rate their quality? Leave a comment below the film and don't forget to subscribe to Trending Farm Channel so you don't miss out on new topics in our journey of discovery. See you in the next videos

 Duck Farming - How Farmers Make Millions From Duck Eggs

With growing demand for duck eggs due to their rich nutritional content and culinary versatility, farmers are leveraging advanced farming techniques and efficient supply chains to maximize profits. the process of raising and producing this water bird. This video explores the global scale of duck egg farms. Are you ready to learn with Trending Farm?

Total waterfowl egg production in the world is estimated at about 90 billion (88 to 95 billion), accounting for 6.5% of total poultry egg production. Tyson Foods farm in Arkansas, USA is the largest duck farm in the world, with an area of ​​more than 120 hectares and can raise more than 2 million ducks.

There is a modern and scientifically designed barn system here, ensuring the best living conditions for ducks. A bedding system with mesh panels and thick layers of straw helps recycle organic waste healthily. The ventilation system helps keep the barn well ventilated, keeping ammonia concentration below 15 ppm to help reduce the temperature in the barn. Suitable conditions for adult ducks are temperatures from 8 degrees Celsius to 26 degrees Celsius, ideally from 18 degrees Celsius to 21 degrees Celsius with a relative humidity of 65%.

Ducks are the world's largest waterfowl, spending most of their time living on and near water. In addition to the barn area, here, the owner also invested a lot in designing a system of ponds and water tanks to help waterfowl feel more comfortable. Ensure clean water sources for ducks to grow.

In addition, to increase egg and meat production, farmers will feed ducks synthetic food from ingredients such as corn, rice bran, and synthetic vitamins. Workers prepare duck feed by spraying moisture and mixing 10% Bran concentrate and supplementing with ADE vitamins, Primix complexes and minerals. Female workers will spread food directly on the barn floor or into troughs arranged in the farming area to provide enough food for the ducks all day. An adult duck needs to eat about 0.33 to 0.44 pounds of food per day. Combined with providing clean water every day for this waterfowl species to grow evenly.

Similar to many other poultry species, body weight and fertility are inversely proportional to each other. Therefore, prioritizing body weight will lead to reduced egg production. The farm owner has separated the meat and egg farming areas separately. Ducks usually breed in spring and summer, when the weather is warm and there is plenty of food. Ducks raised for eggs will have a compact, elongated body, be very active and move quickly. They start laying eggs from 4 to 5 months old. They can lay 200 to 300 eggs per year. Farmers will create spawning nests in the form of long troughs or round nests, spread throughout the barn area. Farmers will collect eggs daily, removing cracked, broken or abnormally shaped eggs. Some eggs will be transferred to the incubator area to produce ducklings. Each tray is divided into 9 rows, each row contains about 4 to 5 eggs. Workers regularly check the incubator to maintain a temperature between 37.6 and 37.7 degrees and humidity between 55 and 65%. Eggs need to be stirred evenly throughout the incubation process to ensure the highest likelihood of successful hatching. After about 28 days of incubation, the eggs will hatch into ducklings. They are taken out of the incubator and receive special care until they are eligible to move to the adult duck raising area. Ducklings are very sensitive to temperature and humidity, so the cage needs to be maintained at 26 degrees Celsius and the brooder at 35 degrees Celsius during the first week of age. They need to be provided with food rich in protein and vitamins to ensure nutrition for growth. You can use synthetic food for ducklings. Have you looked at the soft down feathers of ducklings? Do you want to adopt a duckling as a pet? Don't forget to like the video to encourage us before continuing to follow the journey of duck eggs at the food factory.

The remaining eggs after harvesting will be carefully packaged and shipped to a professional duck egg processing factory. Use bubble wrap to wrap each egg individually. Then, place them in cardboard boxes, making sure they're all facing the same direction. These boxes are placed in a medium fixed rack and sealed by workers. They also add packing foam beads around the carton to cushion the eggs better. Finally, the boxes are labeled and shipped to the food factory.

For food factories closer, farmers arrange eggs directly into mesh bags and place them in plastic containers. They are then transported by boat or truck. You are about to enter the process of processing duck eggs into a unique food. Don't change the channel and share with your friends to follow our videos.

Are you curious what's inside a salted egg factory? Let's explore with Trending Farm from the outside to the inside. Workers began using elevators to transport duck eggs into the factory. Egg trays are loaded onto the production line in the food factory. The conveyor system is bringing duck eggs to the washing area. High powered water jets and soft brushes are washing the egg's surface. The duck eggs continue to go through the scanner to check the quality and ratio of yolk and white. Workers remove substandard eggs before salting them.

Besides, another worker will mix salt. Salt mixture includes: red clay, coarse salt, refined salt, clean water mixed well. The mixture is then left to rest for a day.

Workers dip duck eggs into the mixture and put them in baskets. The eggs are wrapped in plastic bags for added moisturizing effects. Food factory will keep them in the warehouse for 30 days. The number of salted eggs in this warehouse is probably up to hundreds of eggs.

After that time, the eggs are sent to the mud washing machine. Roller brush and water jet clean eggshells. Workers then proceed to separate the egg whites. They wash the egg yolks in clean water several times. Salted egg yolks are packaged, stored in cold storage and ready for consumption.

Have you figured out how to prepare dishes from these ingredients? Let's continue watching to see what we will do with them, okay?

Dear friends, salted duck eggs are a dish loved by many people because of their delicious, greasy taste and high nutritional value. The good fat content (HDL) in salted duck eggs is higher than fresh duck eggs, which is beneficial for heart health. They are also a rich source of protein and contain many essential vitamins and minerals that help build muscle in the body.

You can prepare many dishes from this ingredient. Chefs often prepare them into sauce dishes that cover the crispy fried meat, creating a rich and rich flavor. Cakes combined with salted eggs are also very popular, delicious and bursting with taste.

If you found this content useful and want to learn more about successful livestock operations, please support our channel by liking, subscribing, and sharing with friends. Your support helps us deliver more valuable insights and stories from the farming community. Thank you!

 Duck Farming - How Farmers Make Millions From Duck Eggs

With growing demand for duck eggs due to their rich nutritional content and culinary versatility, farmers are leveraging advanced farming techniques and efficient supply chains to maximize profits. the process of raising and producing this water bird. This video explores the global scale of duck egg farms. Are you ready to learn with Trending Farm?

Total waterfowl egg production in the world is estimated at about 90 billion (88 to 95 billion), accounting for 6.5% of total poultry egg production. Tyson Foods farm in Arkansas, USA is the largest duck farm in the world, with an area of ​​more than 120 hectares and can raise more than 2 million ducks.

There is a modern and scientifically designed barn system here, ensuring the best living conditions for ducks. A bedding system with mesh panels and thick layers of straw helps recycle organic waste healthily. The ventilation system helps keep the barn well ventilated, keeping ammonia concentration below 15 ppm to help reduce the temperature in the barn. Suitable conditions for adult ducks are temperatures from 8 degrees Celsius to 26 degrees Celsius, ideally from 18 degrees Celsius to 21 degrees Celsius with a relative humidity of 65%.

Ducks are the world's largest waterfowl, spending most of their time living on and near water. In addition to the barn area, here, the owner also invested a lot in designing a system of ponds and water tanks to help waterfowl feel more comfortable. Ensure clean water sources for ducks to grow.

In addition, to increase egg and meat production, farmers will feed ducks synthetic food from ingredients such as corn, rice bran, and synthetic vitamins. Workers prepare duck feed by spraying moisture and mixing 10% Bran concentrate and supplementing with ADE vitamins, Primix complexes and minerals. Female workers will spread food directly on the barn floor or into troughs arranged in the farming area to provide enough food for the ducks all day. An adult duck needs to eat about 0.33 to 0.44 pounds of food per day. Combined with providing clean water every day for this waterfowl species to grow evenly.

Similar to many other poultry species, body weight and fertility are inversely proportional to each other. Therefore, prioritizing body weight will lead to reduced egg production. The farm owner has separated the meat and egg farming areas separately. Ducks usually breed in spring and summer, when the weather is warm and there is plenty of food. Ducks raised for eggs will have a compact, elongated body, be very active and move quickly. They start laying eggs from 4 to 5 months old. They can lay 200 to 300 eggs per year. Farmers will create spawning nests in the form of long troughs or round nests, spread throughout the barn area. Farmers will collect eggs daily, removing cracked, broken or abnormally shaped eggs. Some eggs will be transferred to the incubator area to produce ducklings. Each tray is divided into 9 rows, each row contains about 4 to 5 eggs. Workers regularly check the incubator to maintain a temperature between 37.6 and 37.7 degrees and humidity between 55 and 65%. Eggs need to be stirred evenly throughout the incubation process to ensure the highest likelihood of successful hatching. After about 28 days of incubation, the eggs will hatch into ducklings. They are taken out of the incubator and receive special care until they are eligible to move to the adult duck raising area. Ducklings are very sensitive to temperature and humidity, so the cage needs to be maintained at 26 degrees Celsius and the brooder at 35 degrees Celsius during the first week of age. They need to be provided with food rich in protein and vitamins to ensure nutrition for growth. You can use synthetic food for ducklings. Have you looked at the soft down feathers of ducklings? Do you want to adopt a duckling as a pet? Don't forget to like the video to encourage us before continuing to follow the journey of duck eggs at the food factory.

The remaining eggs after harvesting will be carefully packaged and shipped to a professional duck egg processing factory. Use bubble wrap to wrap each egg individually. Then, place them in cardboard boxes, making sure they're all facing the same direction. These boxes are placed in a medium fixed rack and sealed by workers. They also add packing foam beads around the carton to cushion the eggs better. Finally, the boxes are labeled and shipped to the food factory.

For food factories closer, farmers arrange eggs directly into mesh bags and place them in plastic containers. They are then transported by boat or truck. You are about to enter the process of processing duck eggs into a unique food. Don't change the channel and share with your friends to follow our videos.

Are you curious what's inside a salted egg factory? Let's explore with Trending Farm from the outside to the inside. Workers began using elevators to transport duck eggs into the factory. Egg trays are loaded onto the production line in the food factory. The conveyor system is bringing duck eggs to the washing area. High powered water jets and soft brushes are washing the egg's surface. The duck eggs continue to go through the scanner to check the quality and ratio of yolk and white. Workers remove substandard eggs before salting them.

Besides, another worker will mix salt. Salt mixture includes: red clay, coarse salt, refined salt, clean water mixed well. The mixture is then left to rest for a day.

Workers dip duck eggs into the mixture and put them in baskets. The eggs are wrapped in plastic bags for added moisturizing effects. Food factory will keep them in the warehouse for 30 days. The number of salted eggs in this warehouse is probably up to hundreds of eggs.

After that time, the eggs are sent to the mud washing machine. Roller brush and water jet clean eggshells. Workers then proceed to separate the egg whites. They wash the egg yolks in clean water several times. Salted egg yolks are packaged, stored in cold storage and ready for consumption.

Have you figured out how to prepare dishes from these ingredients? Let's continue watching to see what we will do with them, okay?

Dear friends, salted duck eggs are a dish loved by many people because of their delicious, greasy taste and high nutritional value. The good fat content (HDL) in salted duck eggs is higher than fresh duck eggs, which is beneficial for heart health. They are also a rich source of protein and contain many essential vitamins and minerals that help build muscle in the body.

You can prepare many dishes from this ingredient. Chefs often prepare them into sauce dishes that cover the crispy fried meat, creating a rich and rich flavor. Cakes combined with salted eggs are also very popular, delicious and bursting with taste.

If you found this content useful and want to learn more about successful livestock operations, please support our channel by liking, subscribing, and sharing with friends. Your support helps us deliver more valuable insights and stories from the farming community. Thank you!

 Europe's largest wild boar processing plant   Modern wild boar breeding and processing process

Hello friend. Are you curious to discover how wild boar meat gets from the farm to your plate?. But how do modern techniques ensure quality and efficiency in such a complex operation? In today's video we will delve into the innovative practices that shape this top establishment. Let's explore!

Traditionally hunted for centuries, wild boar was a prized delicacy, especially in regions like Tuscany, Italy, and Bavaria, Germany, where today it remains popular. Italy and Germany each process hundreds of thousands of wild boars annually, with Germany exceeding 600,000. Spain is home to one of Europe's largest processing plants, located in Castile and León, handling around 2 million boars each year. The growing demand for wild boar meat is fueled by its lean, high protein content and the increasing preference for organic, sustainably sourced foods. Rising populations in countries like Poland, where over 200,000 boars are processed annually, have further boosted the industry. However, with booming production comes the challenge of balancing economic growth with sustainable farming and wildlife management practices.

Sustainable wild boar farming in Europe promotes animal welfare, environmental responsibility and meets the needs of the industry. Although European farmers limit the space for wild boars to move, they instead provide housing areas that satisfy the animals’ needs. This approach enhances both meat quality and animal health. In Poland, where more than 150,000 wild boars are processed each year, farms comply with strict EU regulations to maintain high standards of hygiene, animal health and sustainability. Many facilities have large open areas and efficient waste management systems to reduce environmental impact. Spain’s wild boar industry, with a processing plant in Extremadura that processes more than 1.5 million wild boars each year, also adheres to environmentally friendly measures, such as reducing the use of antibiotics and providing organic feed. These European farms focus on sustainable farming to provide ethically sourced meat while protecting local ecosystems.

The reproduction process and care of baby wild boars in European wild boar farming follow natural yet carefully managed practices. Wild boars typically breed once or twice a year, with females (sows) giving birth to litters ranging from 4 to 6 piglets after a gestation period of about 115 days. In sustainable farming systems, sows are often kept in free range environments, where they have ample space to build nests for their piglets.

Once born, baby wild boars, known as piglets, receive close attention in the early stages. They remain with their mothers for up to 3 months, feeding on the sow’s milk, which is rich in nutrients to ensure healthy growth. During this time, farmers monitor their development, ensuring proper nutrition and care, often providing supplemental food such as grains or acorns.

Farmers ensure that the piglets grow in conditions similar to their natural habitat, helping them develop strong immune systems. Additionally, European farms maintain high standards for animal welfare, ensuring that piglets are kept in clean, spacious areas to minimize stress and the risk of disease.

Wild boars typically take 18 to 24 months to mature before they are ready to be transported to the food factory for processing. They are not completely free range, but the care and attention given to them by experienced farmers makes them a high quality food source. Criteria for selecting finished wild boars include their weight, which typically ranges from 150 to 220 pounds, and their health status, ensuring that the animals are free of disease and have been raised to strict husbandry standards.

When it comes time to transport, farmers use simple but effective means, such as cattle trailers or specially designed trucks with ventilation systems to ensure the boars are comfortable during transport. The animals are loaded carefully, taking care to minimize stress, as high stress levels can affect the quality of the meat. Transport distances are kept short, with most boars being sent to local processing facilities to maintain freshness. At the food factory, the animals are further inspected before the processing stage begins.

Processing wild boar meat in a food factory involves several specialized steps that differentiate it from domestic pork production. Wild boar meat is known for its unique flavor profile, which is richer and more robust than pork, and its leaner composition, featuring lower fat content. Nutritionally, wild boar meat offers higher levels of protein, iron, and zinc, making it a healthier alternative for consumers.

In the food factory, the processing begins with a thorough inspection of the animals to ensure quality and safety. The meat is then expertly cut, trimmed, and packaged, often including various products like sausages, salami, and fresh cuts. The demand for wild boar meat in Europe has led to price ranges typically between $8 to $12 per pound, depending on the cut and preparation method. This higher price reflects the meat's artisanal appeal and sustainable sourcing, as wild boars are usually raised in free range environments.

What about you? How do you rate wild boar meat on your taste scale? Share with Trending Farm and don't forget to subscribe to the channel to follow the unique developments of food factories around the world.

 Europe's largest wild boar processing plant   Modern wild boar breeding and processing process

Hello friend. Are you curious to discover how wild boar meat gets from the farm to your plate?. But how do modern techniques ensure quality and efficiency in such a complex operation? In today's video we will delve into the innovative practices that shape this top establishment. Let's explore!

Traditionally hunted for centuries, wild boar was a prized delicacy, especially in regions like Tuscany, Italy, and Bavaria, Germany, where today it remains popular. Italy and Germany each process hundreds of thousands of wild boars annually, with Germany exceeding 600,000. Spain is home to one of Europe's largest processing plants, located in Castile and León, handling around 2 million boars each year. The growing demand for wild boar meat is fueled by its lean, high protein content and the increasing preference for organic, sustainably sourced foods. Rising populations in countries like Poland, where over 200,000 boars are processed annually, have further boosted the industry. However, with booming production comes the challenge of balancing economic growth with sustainable farming and wildlife management practices.

Sustainable wild boar farming in Europe promotes animal welfare, environmental responsibility and meets the needs of the industry. Although European farmers limit the space for wild boars to move, they instead provide housing areas that satisfy the animals’ needs. This approach enhances both meat quality and animal health. In Poland, where more than 150,000 wild boars are processed each year, farms comply with strict EU regulations to maintain high standards of hygiene, animal health and sustainability. Many facilities have large open areas and efficient waste management systems to reduce environmental impact. Spain’s wild boar industry, with a processing plant in Extremadura that processes more than 1.5 million wild boars each year, also adheres to environmentally friendly measures, such as reducing the use of antibiotics and providing organic feed. These European farms focus on sustainable farming to provide ethically sourced meat while protecting local ecosystems.

The reproduction process and care of baby wild boars in European wild boar farming follow natural yet carefully managed practices. Wild boars typically breed once or twice a year, with females (sows) giving birth to litters ranging from 4 to 6 piglets after a gestation period of about 115 days. In sustainable farming systems, sows are often kept in free range environments, where they have ample space to build nests for their piglets.

Once born, baby wild boars, known as piglets, receive close attention in the early stages. They remain with their mothers for up to 3 months, feeding on the sow’s milk, which is rich in nutrients to ensure healthy growth. During this time, farmers monitor their development, ensuring proper nutrition and care, often providing supplemental food such as grains or acorns.

Farmers ensure that the piglets grow in conditions similar to their natural habitat, helping them develop strong immune systems. Additionally, European farms maintain high standards for animal welfare, ensuring that piglets are kept in clean, spacious areas to minimize stress and the risk of disease.

Wild boars typically take 18 to 24 months to mature before they are ready to be transported to the food factory for processing. They are not completely free range, but the care and attention given to them by experienced farmers makes them a high quality food source. Criteria for selecting finished wild boars include their weight, which typically ranges from 150 to 220 pounds, and their health status, ensuring that the animals are free of disease and have been raised to strict husbandry standards.

When it comes time to transport, farmers use simple but effective means, such as cattle trailers or specially designed trucks with ventilation systems to ensure the boars are comfortable during transport. The animals are loaded carefully, taking care to minimize stress, as high stress levels can affect the quality of the meat. Transport distances are kept short, with most boars being sent to local processing facilities to maintain freshness. At the food factory, the animals are further inspected before the processing stage begins.

Processing wild boar meat in a food factory involves several specialized steps that differentiate it from domestic pork production. Wild boar meat is known for its unique flavor profile, which is richer and more robust than pork, and its leaner composition, featuring lower fat content. Nutritionally, wild boar meat offers higher levels of protein, iron, and zinc, making it a healthier alternative for consumers.

In the food factory, the processing begins with a thorough inspection of the animals to ensure quality and safety. The meat is then expertly cut, trimmed, and packaged, often including various products like sausages, salami, and fresh cuts. The demand for wild boar meat in Europe has led to price ranges typically between $8 to $12 per pound, depending on the cut and preparation method. This higher price reflects the meat's artisanal appeal and sustainable sourcing, as wild boars are usually raised in free range environments.

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