DUCK FARMER ADOPTS HYGIENIC METHOD TO PRODUCE QUALITY SALTED EGGS

JASIN, March 14 (Bernama) -- As the festive season approaches, salted eggs remain a popular ingredient in both traditional and modern dishes, adding flavour to sauces, pastries and confectionery.

Typically, salted eggs sold in the market are coated with black soil or a mixture of mud and rice husks before being cured to produce the distinctive salty taste.

However, duck farmer Mohd Shafie Md Isa, 44, from Kampung Baru Sedanan in Selandar, has adopted a more hygienic method by replacing the traditional technique.

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Instead of coating the eggs with soil, he first washes Grade A and AA duck eggs thoroughly before soaking them in a warm boiled brine solution to ensure they are free from bacteria.

Mohd Shafie operates four duck sheds on a one-acre plot and said the method was introduced to ensure the quality and cleanliness of the salted eggs, particularly for food operators and Muslim consumers.

“The traditional method usually involves unwashed eggs being coated with soil mixed with salt before curing. I prefer a cleaner approach where the eggs are washed first and then soaked in boiling salt water.

“This method ensures the eggs remain clean and also prevents them from having a fishy odour when consumed,” he told Bernama when met recently.

Sharing how he ventured into duck farming, Mohd Shafie said the interest began as a hobby in late 2018 after seeing a friend’s social media posts about duck egg harvesting.

He then purchased about 50 ducks to rear in his backyard. However, his lack of experience in livestock management initially posed several challenges.

“Out of the 50 ducks I raised, about 10 died due to my inexperience. But I learned from the experience and gradually increased my livestock,” said Mohd Shafie, who was working in the private sector at the time.

His venture took a turning point during the Movement Control Order (MCO) in 2020, when demand for duck eggs surged while many farmers halted their operations.

“At that time, I obtained special permission to supply eggs to several supermarkets in Kuala Lumpur. The opportunity arose when many farms were closing but demand continued to grow.

“From there, I realised the strong potential of this industry and decided to focus fully on duck farming,” he said.

Today, his farm houses about 3,000 Khaki Campbell laying ducks, the maximum number allowed under his licence issued by the Department of Veterinary Services.

The farm produces between 2,500 and 2,800 eggs daily. Typically, ducks lay eggs for three consecutive days before resting for one or two days, depending on their laying cycle.

Apart from selling fresh eggs, Mohd Shafie also processes part of the production into salted eggs and salted egg yolks, which are in high demand among bakeries, restaurants, supermarkets in Melaka and Kuala Lumpur, as well as traders at Ramadan bazaars.

Interestingly, unlike most duck farms, Mohd Shafie avoids using large ponds to reduce potential impact on the surrounding community, particularly in terms of hygiene and odour.

Instead, he provides medium-sized water areas for the ducks to swim and groom themselves, while making it easier to monitor water quality and livestock health.

He also uses Effective Micro-Organism (EM) spray,  a technique learned through courses conducted by the Department of Veterinary Services, to control odour and maintain farm cleanliness.

With demand continuing to grow, especially ahead of the festive season, Mohd Shafie plans to further expand both his duck farming operations and the market for his egg-based products.

He said salted egg yolks are increasingly sought after by bakers for use in pastries and sauces.

“I hope that with my experience and support from various parties, including the Federal Agricultural Marketing Authority (FAMA), these duck egg products can reach larger markets in the future,” he said.

-- BERNAMA