Martinigansl: It pays to look at the origins

November is all about eating Gansl, which has a long tradition in Austria around St. Martin’s Day on November 11th. But not all goose are the same, especially when it comes to animal welfare, as Farmers’ Association President Abg.z.NR DI knows Georg Strasser and the chairman of the Austrian poultry industry Mark Luke: “In Austria, the strictest regulations apply to the keeping of pasture geese, which are conscientiously adhered to by our farmers. With us, all geese, whether organic or conventional, have the right to exercise and species-appropriate husbandry conditions. At the same time, we import two thirds of our goose meat from countries like Hungary or Poland, where – in contrast to Austria – painful practices such as fattening and live plucking are still permitted. “It is therefore crucial to pay attention to the Austrian origin when shopping or in the pub and thus honor the high quality of our pasture geese,” say Strasser and Lukas.

Domestic goose farming: focus on regionality and animal welfare

The average per capita consumption of goose meat in Austria corresponds to around one goose meal per person per year. Strasser emphasizes: “Although demand is increasing, the level of self-sufficiency with local goose meat in Austria is still only 28%. This means that only around a third of our goose meat consumption comes from domestic production.”

The advantages of keeping geese at home are manifold: In Austria, the geese live on lush pastures where they can digest grass optimally. “This natural feeding and animal-friendly pasture farming promote slow, healthy growth. The result is meat of particularly high quality – a quality that imported goods from Eastern Europe cannot achieve. “Practices like stuffing fattening, which is forbidden in our country, are still common there,” says Lukas indignantly. This means that these imported geese can be offered to us at dumping prices.

Enjoyment with a clear conscience: Austrian quality and animal welfare

The strict legal requirements in Austria not only guarantee sufficient space for the geese to move around, but also species-appropriate employment opportunities. “In addition, when keeping waterfowl such as geese, it is mandatory to provide bathing or showering facilities,” explains Lukas.

Restaurateurs are bringing local quality into the spotlight

Many restaurateurs also consciously decide to offer their guests local quality. Strasser and Lukas therefore met for a goose in Hausmair’s Gaststätte, a traditional Viennese inn that serves its guests a Martinigansl from the Mostviertel. “It is important for consumers to know that our local pasture geese are characterized by the highest standards and significantly better animal welfare. By consuming an Austrian Martinigansl, we not only support local agriculture, but also enjoy a piece of Austrian tradition,” emphasizes Strasser.