Down is the feathers growing on the abdomen of geese and ducks to form reed-like feathers called feathers. Usually what we call down is divided into goose down, duck down, goose-duck mixed down. Different types of down have different smells. Geese are herbivores and do not eat fishy, so goose down has almost no smell. Ducks like to eat insects and fish in the water, so duck down generally has a fishy smell (called "duck smell" in the industry).
Breeding Method
Duck farming is usually divided into free-range and captive farming. South China is rich in water resources, and ducks are mostly raised in rivers and lakes. There are many inland areas in the north, mainly in dryland captivity. The difference in breeding methods between the north and the south leads to the difference in the smell of down. Free-range geese and ducks respect the natural life rules of animals, freely forage, swim, and bask in the sun, with large down, light smell and high fluffiness.
Most of the ducks raised in the river are raised for more than 60 days. Appropriate rearing time will result in ducks with high maturity, large down and more down. In the south, it is common to see flocks of great white ducks cruising and playing in the river. White ducks that often "bath" are white and bright in color and have a light smell.
Ducks raised in captivity in dry land have been slaughtered for less than 40 days, and their feathers are not yet plump, so their feathers are creamy yellow, with more heterochromatic hairs and poorer fluffiness. Due to the long-term exposure to dry land, the feathers are contaminated with more impurities and have a heavier odor.
Processing Technology
Breeding environment is a secondary factor that affects the smell of down, and the most important factor is the processing technology after the down is collected.
Qualified washed down must undergo strict washing treatment. The raw materials of down are washed with detergents and disinfectants in clean water at a certain temperature, repeatedly washed, rinsed, dehydrated, and then dried and disinfected by high-temperature steam at 120°C for more than 30 minutes. It can remove the dust, feces, blood and oil stains attached to the raw materials, and achieve the purpose of disinfection and sterilization to remove peculiar smell. However, if the manufacturer simplifies the washing process in pursuit of low cost, shortens the washing time, does not use clean water sources, uses inferior detergents and disinfectants, or does not control the process parameters in place, it will affect the disinfection and sterilization effect. Strong smell.
The company did not implement closed aseptic operation in all aspects of production, storage and transportation. Washed down and unwashed down were not stored separately. The equipment was not cleaned and disinfected strictly according to the regulations. The warehouse was wet and the ventilation conditions were not good. The reason will lead to the odor of washed down.
Qualified washed down and its products have no peculiar smell. When consumers buy down products, they can place the products in an odor-free environment, and smell and distinguish the smell within 5cm from the nose. The obvious and unpleasant smell indicates that the processing technology is not good. close. In addition, there are also consumers who have no peculiar smell when buying down products, but have peculiar smell after use. Most of these cases are caused by "regression" caused by improper washing and storage. For example, the use of strong alkaline detergents during washing destroys the surface of down. Fat protective layer, such down is very easy to breed bacteria and produce odor; or if the storage environment is relatively humid, dry down is easy to absorb moisture and breed bacteria and produce odor.
Post time: Aug-11-2022
