It is firmly believed that Chinese geese were introduced into Taiwan during the Ming Dynasty (1662-1683) when Chinese general Cheng Chen-kung took the island from the Dutch. During the period of Japanese colonization, some 300,000 to 400,000 geese were produced annually in Taiwan. After new breeds were introduced, annual production rose and by 1984 had reached 3.52 million geese. Changes in the society and quick economic growth further pushed annual production to 8.52 million geese in 1994.
The main species of Taiwan goose is white Roman which is raised mostly in Yunlin, Chiayi, Tainan, Pingtung and Changhua counties. The farms that raise Chinese goose are concentrated around Taoyuan, Hsinchu and Maoli counties.
Goose meat is high in nutritional content, as it is a great source of protein, calcium, phosphorous, iron, various vitamins, microelements and amino acid. Since geese are grass-eating fowl, the fat is not marbled into the meat, which means it can be easily removed. The meat is relatively low in saturated fats and higher in unsaturated fatty acids than many other types of meat, which means it can provide good protection against cardiovascular disease. Processed geese products include tea-smoked goose, goose sausage, and roast goose drumstick.
Some simple tips on goose meat ：
1.Selecting goose meat
The skin of fresh goose is creamy yellow. Do not select goose meat that has an odor. To ensure product safety, consumers are advised to buy goose meat products that carry the Council of Agriculture (COA)'s "Certified Agricultural Standards (CAS)" or "Good Manufacturing Practice (GMP)" label.
2.Storing goose meat
Goose should be washed and refrigerated as soon as you get home. Consumers are advised not to buy more meat than would make one or two meals at a time. Goose should be refrigerated if it is to be cooked within two days. If not, it should be frozen.