Production, processing & marketing covered by 2019 program


The latest innovations in duck meat production, processing and marketing will be examined at the Duck Meat Quality Conference at the Centara Grand in Bangkok on 12-13 November 2019. With assistance of the Faculty of Animal Science at Kasetsart University, Thailand, a program with 20 presentations will cover:

  • Fundamental of duck science
  • Genetics & breeding
  • Feed & feeding
  • Management
  • Disease
  • Processing and marketing
  • Opportunities for duck meat cuisine


12-13 November 2019
Lotus Suites 5-7, 22nd floor
Centara Grand & Bangkok Convention Centre at CentralWorld
999/99 Rama 1 Road, Pathumwan, Bangkok 10330, Thailand

0800 Registration opens, coffee available

0900 Welcome and introduction
David Faulkner, Conference Chairman


0920 The Fundamentals of duck science
Chaiyapoom Bunchasak, Assistant Professor, Faculty of Agriculture, Kasetsart University, Thailand
Prof Chaiyapoom has a bachelor’s degree in animal science from Khonkhean University, Thailand and master’s and PhD from
Gifu University, Japan. His principal areas of interest are protein and lipid metabolism. Recent work includes ‘Re-estimation of
supplemented methionine as total sulfur amino acid requirement for commercial male meat-type ducks’ and ‘Comparative
effects of corn-based diet and phase-fed cassava-based diet on growth rate, carcass characteristics and lipid profile of meattype ducks.


0950 Duck genetics
Hans-Heinrich Thiele, Principal, Poultry Breeding & Genetics Consultancy, Germany
Dr Thiele studied Agriculture and Poultry Science at the University of Leipzig, where he completed his doctorate degree before
starting his career in duck breeding and management. After German reunification, he accepted a position at Lohmann Indian
River, with responsibilities in genetics and broiler GPS management, and worked more than a decade as Technical Service
Director for Lohmann Tierzucht, while continuing to consult as a geneticist for Orvia Group. He recently founded his own
consulting company and continues to work on meat-type poultry genetics.

1030 Advances in duck egg handling
Jacco Wagelaar, General Manager, GI-Ovo BV, Netherlands
Mr Wagelaar holds a bachelor’s degree in marketing and product development. He is a global expert in egg handling
innovations and has specialised in the transportation of eggs with the goal to protect them during their journey from farms
to handling. He founded the GI-Ovo company as Twinpack over 20 years ago before it was acquired by Italian company
Giordano Holdings in 2018.



1120 Health issues in duck production
Speaker to be confirmed

1200 Early management and how it influences bacterial diseases
Stefka Meyer, Technical Manager, Maple Leaf Europe, Sofia, Bulgaria
After graduating with a degree in veterinary medicine Dr Meyer worked in pre-breeder, breeder, broiler and hatchery
operations in Bulgaria, before joining Maple Leaf Farms in 2016. Maple Leaf Farms Europe Ltd, a subsidiary of the US-based
Maple Leaf Farms Inc located in Sofia, Bulgaria, is responsible for the company’s premium quality duck products in the
foodservice industry across Europe and beyond.


1300 LUNCH


1400 The amazing versatility and opportunity of duck cuisine
Rob Gosney, Protein Product Development and Innovation Advisor, Australia
Mr Gosney is an accomplished meat and poultry marketing and product development specialist with more than 25 years of
experience in the Asia Pacific region. His most recent clients include the Zest Group, Alt Pizza, ABC Artisan Bakery Cafes in
Singapore and the Sumpo Group, China; Prior to this he was Group R&D and Product Innovation Manager, Asia Pacific region
with OSI International Foods where he developed and launched many new meat and poultry products in several sites in Asia
and Australia.


1440 The fundamentals of duck meat quality
Achille Schiavone, Associate Professor in Animal Nutrition, Turin University, Italy
Professor Schiavone graduated in veterinary medicine at Turin University, Italy and earned a PhD in poultry production at
the University of Milan. He has been an invited researcher at INRA-Tours, France and invited professor at the universities of
Barcelona and Murcia, both in Spain. The research activity is mainly focused on poultry nutrition and in the last five years he
has coordinated several studies on the effect of different insect meals (Tenebrio molitor and Hermetia illucens) on poultry
digestibility (chickens and ducks), welfare, performance and meat quality. He has published more than 150 papers and
compiled four book chapters.


1550 Advances in duck processing
Arjan Schrauwen, Product Specialist Waterfowl, Marel Poultry, The Netherlands
Mr Schrauwen has bachelor’s degree in food technology from the HAS University of Applied Sciences in Den Bosch, The
Netherlands. He has worked for Marel Poultry since 2002. and currently has had global responsibilities for waterfowl and
turkey products since 2009.


1700 Close of the conference for the day
Delegates will be escorted from the meeting room to Central Food Hall for pre-dinner drinks by members of the Asian Agribiz
team once the conference finishes.

1830 Official Conference Dinner and Duck Quality Cooking Competition cook-off
Central Food Hall, CentralWorld, 7th floor, 4 Ratchadamri Rd, Pathum Wan, Pathum Wan District, Bangkok 10330,


0900 Welcome and recap
David Faulkner, Conference Chairman


0910 Perspectives of duck nutrition
Chaiyapoom Bunchasak, Assistant Professor, Faculty of Agriculture, Kasetsart University, Thailand

0940 Effect of graded crude protein and metabolizable energy on Pekin duck
Stefka Meyer, Technical Manager, Maple Leaf Europe, Sofia, Bulgaria

1010 Advances in the feeding of ducks
Richard Armstrong Vice President Sales, Big Dutchman, Malaysia
Prior to joining Big Dutchman, Mr Armstrong worked as Production Manager/Operational Manager in a variety of companies
from grandparent to parent stock in the breeder industry for more than 20 years, and he has achieved solid experience in all
aspects of breeders, hatcheries, broilers and farm services and planning. In his last position, with Supreme Foods Group in
Saudi Arabia, he was in charge of 16 breeder farms and five hatcheries.


1110 Role of micronutrition in duckling performance and meat quality
David Zhu, Regional Technical Manager, DSM Nutritional Products, Singapore
Dr Zhu has a bachelor’s degree in Animal Science and a master’s in swine nutrition. He completed his PhD in Biochemistry at
the National University of Singapore and Jiangnan University. He filled technical roles at Addiseo and Nutreco before joining
DSM Asia Pacific as Regional Technical Manager (Carbohydrases). He has more than 60 publications including: The effect of
niacin on growth performance and metabolism of lipid of ducking, The effect of pyridine chromium on finishing ducking, and
Current trends in duckling nutrition.

1140 Precautions in order to maximise performance and economic returns
Jowaman Khajarern, Associate Professor, Department of Animal Science, Khon Kaen University, Thailand
Dr Khajarern has served as a teaching and research staff at Khon Kaen University since 1967 teaching at both undergraduate
and graduate levels and conducting research on a wide range of topics in animal nutrition. Her initial research interest was
in poultry and livestock diets an also mycotoxin contamination in animal feeds. Among these, feeding of cassava root meal
has been extensively investigated until, at the present, it has been rations for poultry and other livestock. She has published
approximately 70 scientific papers and about 150 review articles in both Thai and international journals. In addition, she has
published 12 books including the Manual of Feed Microscopy and Quality Control being translated into English and Chinese.


1240 LUNCH

1340 OH-Methionine improves growth performance and meat quality of duck
Lv-Hui Sun, Professor, Department of Animal Nutrition & Feed Science, Huazhong Agricultural University, China
Dr Sun worked as a Visiting PhD student at the Department of Animal Science at Cornell University for two years. He received a PhD degree in Animal Nutrition from Sichuan Agricultural University. His current researches focus on feed safety and quality control; and feed nutritional value evaluation. He was winner of the Milton L Sunde Award given by American Society for Nutrition in 2017. He has published more than 20 papers in peer-reviewed journals, including Journal of Nutrition, Poultry Science.

1410 The impact of feeding insect meal and live insect on duck performance and meat quality
Achille Schiavone, Associate Professor in Animal Nutrition, Turin University, Italy


1440 Innovations in duck production in Thailand
Payungsak S.tanagul, Vice President (Technical Service), CPF (Thailand) Public Co Ltd, Thailand
Dr Payungsak received a degree in veterinary medicine from Kasetsart University and a master’s degree in public and private administration from the National Institute of Development Administration, Thailand. He also gained certificate from AW Training under The University of Bristol, United Kingdom, as a poultry welfare trainer. He has 30 years’ experience with a focus on poultry farming production and assurance, food processing and integration business. Dr Payungsak has served on the technical committees of the Thailand Duck Breeder Association for Trading and Export and the Thai Broiler Processing Exporters Association. He has also been a participant on Thailand’s technical committee on Good Agriculture Practice standards relating to breeder farming, broiler chicken farming, and meat duck farming.


1550 The development of duck breeding and farming in Indonesia
L Hardi Prasetyo, Poultry Breeding Consultant, PT Putra Perkasa Genetika, Indonesia
Dr Hardi completed his initial studies at the Institut Pertanian Bogor, Indonesia and the University of Sydney, Australia. He went on to earn a PhD in quantitative genetics and livestock breeding at North Carolina State University, USA. Until 2016 he was a research scientist at the Indonesian Research Institute for Animal Production, Bogor, under the Indonesian Centre for Animal Research and Development. Publications include ‘The potential of White Muscovy as parent stock for the production of broiler ducks’, ‘Moulting characteristics of crossbreds between Alabio and Pekin ducks’ and ‘Growth and carcass production responses of EPMp broiler ducks to various levels of crude fibre and protein in the diet. Dr Hardi is Chairman of the World Waterfowl Working Group of the Asia Pacific Federation of WPSA.


1700 Conference closes

* Please note this program is subject to change.


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