Farmers typically select geese based on their physical appearance, and they are generally categorized into three groups: goslings, reserve geese, and adult geese.
1. Goslings are selected before they are raised for meat. The best goslings come from the second to fourth hatchings of a mother goose. These young birds should be strong, with a good body weight, large heads, bright and alert eyes, a long and broad body, a soft and elastic abdomen, and thick, dense feathers. They should appear clean, active, and lively. Any goslings that hatch too early or too late, have low birth weight, are thin and weak, have a large navel, dull eyes, unstable movements, or are deformed should not be considered for meat production.
2. Reserve geese are usually chosen between 70 to 80 days old. Only those showing good growth, proper body size, and overall health are selected for breeding purposes. Breeding geese should be large in size, well-built, with balanced development, moderate fatness, medium to large heads, bright and symmetrical eyes, thick and short beaks, and a long, strong neck. Their back should be deep and wide, the abdomen flat, legs sturdy and strong, and their voice loud and clear. For female breeders, the ideal characteristics include a moderate size, alert eyes, a slender neck, a long and round body, narrow front, deep and wide rear, broad hips, and firm, wide feet. All other geese can be sold as meat birds.
3. Adult geese are selected once they reach maturity. Those with abnormal body shapes, poor health, diseases, or parasites such as mites and lice are removed from the flock. Male geese used for breeding must be checked for proper sexual development; any with underdeveloped genitalia should be excluded. Only males with well-developed reproductive organs and high-quality semen should be kept for breeding. Female breeders should show no signs of feather loss, dirt, poor appetite, or lack of mating behavior. Selecting healthy and vigorous individuals is key to maintaining a productive and disease-free flock.
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