Analysis on the Demand for Duck (Itik) Egg and Meat in Datu Odin Sinsuat and Cotabato City, Maguindanao, Philippines

  • Nasrudin Buisan Cotabato City State Polytechnic College
  • Maria Pia Sison Mindanao State University–Iligan Institute of Technology


Duck is second to chicken in popularity in the Philippines. Duck farming has the potential to reduce poverty among rural communities. Marshy areas where natural feeds are available such as in Maguindanao are favorable for duck raising. An essential factor in ensuring high productivity and profitability is market information. This paper provides a general profile of the markets, final consumers’ attitude, and the market opportunities for locally produced duck egg and meat. It follows the market profiling-segmentation survey method, which identifies who the consumers are, who are not, and why they are not. This study reveals that duck eggs and duck meat are generally accepted by household consumers. The most common form available in the market are fresh produce, boiled egg, and balut. Purchasing behavior is affected mostly by price, size, cleanliness, and whether the product is halal or not. Main reason for not consuming duck egg is its bad taste and smell. Consumers of duck meat prefer buying live duck at least once a month, one head per purchase, with an average price of PhP 110.00 per head. They buy directly from the farm or from their neighbors. Adobong itik and roasted itik are common preparations for duck meat. Duck meat is preferred for its good taste and its relatively low price. There are still no organized markets nor processing of duck products in the locality. There is a need to look into the potential of duck industry in the area by assisting the local producers, processors, and those in the marketing sector.

Session A3