Abstract
This study aims to analyze the added value of the duck meat supply chain in Malang, Indonesia. The respondents in this study were duck farmers, distributors, suppliers, duck meat restaurants and consumers. The study was conducted through a survey with purposive and snowball sampling methods and then analyzed descriptively. The results showed that there were two distribution channels of the duck meat supply chain in Malang. The first distribution channel (Channel I) consisted of duck farmer, duck supplier in Blitar Regency, fried duck restaurant and consumers in Malang; while the second distribution channel (Channel II) consisted of duck farmer, distributor, duck supplier in Blitar Regency, fried duck restaurant and consumers in Malang. The results showed that the highest added value was found in Channel I, with 75.19% added value was obtained. The study concludes that Channel I had a better distribution channel of duck meat supply chain in Malang as indicated by the higher obtained added value.
Highlights
Duck farming for meat and egg production has a promising potential to be developed in Indonesia
It can be seen that the supply chain of duck meat in Malang is divided into two distribution channels
Channel I started from the duck farmer and supplier at Blitar Regency, fried duck restaurant and consumers in Malang
Summary
Duck farming for meat and egg production has a promising potential to be developed in Indonesia. The current duck farming practice is still done through the conventional farming method without any modern technological approach (Susanti et al, 2020; Basriwijaya et al, 2021). The duck meat production in Indonesia was about 36.4 thousand ton in 2017, while in 2020 increased to about 37.5 thousand ton (DGLAHS, 2020). While in Malang, duck meat production reached 15.9 ton in 2017 and increased to 26.1 ton in 2018 (CBSJT, 2019). The condition reflects the increasing demand for the product as well, with restaurants in Malang, Indonesia, have served fried duck as their main dish. There are two types of consumers on the fried duck restaurants, the first type is consumers who come to dine in and the other would order the fried duck through an online-based application to order their food without the need to come to the restaurants
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