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In Brusque, The Breeding of Ducks in Santa Catarina Grows With Innovation, Sustainability, and Support From Epagri, Strengthening German Culture and Generating Regional Economic Opportunities
The breeding of ducks in Santa Catarina is one of the rural activities that best represents the union between tradition and innovation in the Itajaí Valley, according to an article published.
In Brusque, the Vailati family has intensified the slaughter of about 2,500 birds per week to meet the high demand leading up to the October festivals, such as Fenarreco, which will hold its 38th edition from October 9 to 19, 2025.
The company Kiave, founded in 1993 with support from Epagri, is one of only two suppliers of ducks for restaurants and events in the state.
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Today, the company seeks to expand production, demonstrating how regional agribusiness can grow with environmental responsibility and technological innovation.
Sustainability in Duck Breeding and Use of Rural Biodigester
Sustainability has become an essential pillar in duck breeding in Santa Catarina, especially with Kiave’s plan to acquire a biodigester through Pronaf.
The equipment will allow for the reuse of organic waste, transforming it into energy and reducing costs.
In addition, the waste mixed with wood shavings is reused as natural fertilizer, and the feathers are sold to pillow factories in São Paulo, ensuring the complete utilization of the bird.
This integration between circular economy and family production reflects the new model of sustainable agriculture promoted by institutions like Epagri, which has resumed operations in Brusque through the reopened office at the forestry nursery.
Expansion of Farms and Modernization of Slaughter Processes
The breeding of ducks in Santa Catarina has evolved with the use of technologies that ensure quality and efficiency.
When Daiane Vailati returned to her parents’ farm after working as an interior designer, she invested in mechanizing the slaughter and modernizing the refrigeration tank, maintaining a constant temperature to ensure meat safety.
Currently, the birds arrive at the barns at one day old and are slaughtered at 56 days, reaching an average weight of 4.5 kg.
The family business, which employs 25 employees, offers a variety of products: whole ducks, stuffed, in cuts, and even the traditional nona stuffing, strengthening the bond between flavor and cultural identity.
Regional Cuisine and New Markets for Duck Meat
The strengthening of duck breeding in Santa Catarina opens up space for new markets and partnerships.
In addition to local restaurants, Kiave’s products have already won over high-end and Chinese cuisine establishments, especially in São Paulo.
There are also negotiations with the City Hall of Brusque to include duck meat in school meals, encouraging early consumption of regional and nutritious foods.
With the Art Label obtained in 2022, the company began selling nationwide, expanding the reach of the dish that is a symbol of the German culture of the European Valley and a highlight of the October festivals.
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