On 9 September, the time had finally come for the Fokus Tierwohl network to host its first in-person event in Lower Saxony. Due to the pandemic, only online seminars had taken place last year; now, developments in the pandemic situation had finally allowed for a field trip to an established goose fattening farm.

Seventeen interested participants gathered at the Claßen family’s farm in Bakum. First, junior farm manager Johann-Michel Claßen presented the farm’s structure in the modern meeting room of the main building, which also houses the farm’s own abattoir and a small farm shop.

The farm, founded in 1980 with 10 geese, now fattens approximately 14,000 birds annually in several batches with varying fattening periods (young stubble geese as well as St Martin’s and Christmas geese). A distinctive feature of the farm is the three large open-air sheds, all of which are fitted with green roofs. In addition to the ecological benefits of this design, the buildings remain pleasantly cool in summer. Adjacent to the open-air barn is a spacious outdoor run, offering each goose 16m² of space. Among other things, maize is grown here, which serves as both feed and enrichment material for the animals. Furthermore, the geese are fed their own fresh feed mix of various grains in troughs once a day in the barn.

Following the theoretical introduction by Mr Claßen, the participants were able to view all of this for themselves during an extensive tour of the farm. Senior Farm Manager Michael Claßen took plenty of time to answer questions from the interested visitors and inspired everyone with his keen passion for goose fattening.

Back at the main building, participants were able to sample various goose and duck meat products, such as cabanossi, cold cuts, lard and sausages. Johann-Michel Claßen has been selling these throughout Germany under the ‘Goosies’ brand, together with a friend, since 2012. Their range now also includes meat from pasture-raised cattle.

After the lunch break, there was an opportunity to visit the farm’s own abattoir in the main building. In this modern facility, around 90 animals can be slaughtered and plucked per hour. The work is carried out mainly by acquaintances from the region, alongside the Claßen family. The peak working period is in the autumn, as preparations for the Christmas season must be made then. Some of the geese are sold frozen. This is the only way to meet the high demand around the Christmas holidays. The rest of the slaughtered geese leave the farm as fresh produce. Modified atmosphere packaging ensures a longer shelf life.

In the afternoon, both participants and organisers left the farm with a wealth of new knowledge, gratitude for the interesting insights into the Claßen farm, and the hope that the pandemic will allow such exciting excursions to continue to be offered in Lower Saxony.

Author: Alexandra Koch, Lower Saxony Chamber of Agriculture

Images: Lower Saxony Chamber of Agriculture