Duck Meat Market Size to grow by USD 1852.1 million between 2024-2028
According to a research report “ Duck Meat Market” by Distribution Channel (Offline, Online) Product (Fresh duck meat, Processed duck meat) Geography (APAC, Europe, Middle East and Africa, North America, South America)- Global Forecast to 2028 published by Technavio, the market size is estimated to grow by USD 1852.1 million, at a CAGR of 2.9% during the forecast period. The global duck meat market has experienced significant growth, with production increasing by approximately 28.1% from 5 million tons in 2004 to 6 million tons in 2023. Major market vendors have expanded their production capacities, driving this expansion. The surge in demand for duck meat is attributed to its increasing health benefits, which is further substantiated by the market's capacity expansion. This growth trend not only broadens consumer choices but also directly fuels the expansion of the global duck meat market..
Browse market data tables, figures, and in-depth TOC on “Duck Meat Market” by Distribution Channel (Offline, Online) Product (Fresh duck meat, Processed duck meat) Geography (APAC, Europe, Middle East and Africa, North America, South America) Global Forecast to 2028. Download Free Sample
By Distribution Channel, the Offline segment is projected to dominate the market size in 2024
The offline distribution channel for duck meat products generates substantial revenue through sales in hypermarkets, supermarkets, clubhouse stores, department stores, and independent retailers. However, this segment has experienced a gradual decline in revenue due to the increasing trend of online shopping among consumers. To counteract this shift and remain competitive, retailers are implementing new business strategies, such as improved pricing and expanded product assortments. Additionally, resellers enhance sales through eye-catching in-store displays. Despite these efforts, the preference for offline shopping continues to wane, necessitating strategic expansion into local and regional markets.
By Product, Fresh duck meat segment is expected to hold the largest market size for the year 2024
Duck meat is a highly sought-after protein source in the global market due to its rich nutritional profile, which includes essential minerals such as selenium, phosphorus, iron, and potassium, as well as vitamins like vitamin B, vitamin K, and vitamin A. However, consumer preferences have recently shifted towards fresh, preservative-free duck meat, driven by health and wellness trends. This trend is particularly prominent in the Asia-Pacific and Middle Eastern markets, where demand for duck meat products remains strong. In response to this demand, Australian duck meat supplier, Pepes Ducks Ltd, offers two premium duck breeds: the Grimaud duck (French) and the Cherry Valley duck (English), both recognized as world leaders in duck genetics. With a focus on delivering high-quality, fresh duck meat, Pepes Ducks Ltd continues to meet the growing demand for this nutritious and flavorful meat.
APAC is forecasted to hold the largest market size by region in 2024
The Duck Meat Market represents a significant business sector, showcasing robust growth and trends. Consumers' increasing preference for high-protein, nutrient-dense foods fuels market expansion. Key players focus on innovation, product development, and strategic partnerships to cater to evolving consumer demands. Export markets, particularly in Asia, contribute substantially to the industry's revenue growth. Sustainable farming practices and stringent regulatory compliance are crucial for market competitiveness.
The Duck Meat Market growth and forecasting report also includes detailed analyses of the competitive landscape of the market growth and forecasting and information about 20 market companies, including:
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Research Analysis Overview
Title: Duck Meat Market: A Nutrient-Rich and Versatile Delicacy The duck meat market encompasses various types of duck, including Muscovy, Pekin, wild, and farmed ducks, which are all forms of waterfowl. Duck meat is renowned for its rich, savory flavor and nutrient-dense profile. Muscovy and Pekin ducks are the most commonly farmed ducks for meat production. Duck skin, in particular, is highly prized for its crispy texture and savory taste. Wild ducks, on the other hand, are hunted for their leaner, gamey meat. Meat processors play a crucial role in transforming raw duck meat into various processed products, such as smoked, cured, or canned duck meat. These products cater to the foodservice sector and individual consumers. Duck meat is an excellent source of essential nutrients like magnesium, folate, vitamin B-12, thiamine, vitamin B-6, riboflavin, phosphorus, zinc, iron, niacin, and more. These nutrients contribute to cellular health and energy production. Innovations in cultured meat and molecular agriculture have led to lab-grown duck meat, offering vegan alternatives to traditional duck meat. However, these alternatives may not fully replicate the taste and nutritional profile of naturally raised duck meat. Comparatively, duck meat has a higher myoglobin content than chicken breasts, contributing to its darker color and richer flavor. As meat consumption continues to grow, the duck meat market is expected to expand, catering to diverse consumer preferences and dietary needs.
Market Research Overview
The duck meat market encompasses a variety of processed duck items, including frozen whole ducks, duck chops, and other forms of processed duck meat. Both store-based and non-store-based retailers offer these products, with international restaurants featuring classic dishes like Vietnamese duck curry, Thai duck curry, Duck à l’orange, Peking duck, and more. Processed duck meat is often preserved with additives and preservatives, raising concerns about waste management, water use, and environmental effects. Dietary restrictions and price sensitivity also influence consumer preferences, making healthier meat options like duck a desirable choice for some. Hog and beef are common competitors in the protein market, but duck meat offers unique flavors and textures. Techniques like confit, braising, frying, grilling, and roasting are used to prepare duck, with popular dishes including duck skin and various types of duck, such as Muscovy, Pekin, wild, farmed, and waterfowl. Meat processors like AJC International and innovations like cultured meat and molecular agriculture are shaping the future of the duck meat industry. Nutrient-dense duck meat provides essential nutrients like magnesium, folate, vitamin B-12, thiamine, vitamin B-6, riboflavin, phosphorus, zinc, and iron. The global economic crisis may impact the meat consumption trend, with animal husbandry and the foodservice sector adapting to changing consumer preferences. The rise of vegan diets and lab-grown meat also presents challenges for the duck meat market. Myoglobin, a protein found in muscle tissue, distinguishes red meat from white meat like duck, making it an attractive alternative for those seeking a change from chicken breasts.
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