[INQ. NO. 1408C41] Nowadays, with an increased interest in health, duck meat is gradually gaining more attention as a health food over other meat products due to its richness in unsaturated fatty acids.

One of the world’s renowned cancer specialists Dr. Euishin Edmund Kim, a tenured professor at MD Anderson Cancer Center, introduced brown rice and duck meat as a method of cancer prevention during his appearance on a Korean TV progarm in April 2013.

According to Dr. Kim, because duck meat is rich in unsaturated fatty acids, it is less greasy than other kinds of meat and it not only eliminates toxins in the body but also restores energy and facilitates strengthening of one’s system.

Actually, the duck meat the health food, for everyone – growing children, women seeking beauty and men who are under stress – as it contains amino acids, vitamin, calcium, iron, water-soluble unsaturated fatty acids, etc.

Despite the nutritional value of the duck meat, many people find it difficult to prepare a duck dish at home because of the strong smell of duck meat.

However, Dasol’s Dahyang Duck meat comes from ducks fed with green tea leaves. The elements contained in green tea not only take away the smells but make the clean tasting meat with the great texture. So anybody can enjoy duck dishes quite easily.

Dasol has been evolving into one of the leading duck meat companies in South Korea under the commitment to create a new food culture using the purest and most nutritious duck meat.

As part of these efforts, Dasol has completed a stateof-the-art plant at the industrial complex in Jangheung County, South Jeolla, with a floor space of 29,927m2 and total ground area of 33,000m2 and the most sophisticated technology to revolutionize the duck industry.

As an HACCP-certified facility, this plant showcases fresher and healthier duck meat using various recipes while directly promoting the pressurization / processing (fresh meat, smoking) industry. Dasol’s state-of-the-art plants are outstanding facilities that achieved a #1 HACCP ranking in the duck category in 2011, based on the evaluations of national consumer groups, veterinary professors, and regional administration agencies.

Also, an agreement was signed recently with the Meat Science Research Center at Konkuk University in Korea to engage in joint research in order to improve the quality of duck meat products and to develop new products.

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