兰学成称，慕名前来他家吃烧鸭的客人络绎不绝，日均销售逾2000只烧鸭。为进一步提高鸭子品质，并 实现增收，兰学成今年还开展了"稻、鱼、鸭"立体种养实验。他表示，效果明显将会向邻居进行推广， 带动大家一起实现增收。 云南宜良烧鸭香飘全国 商品鸭全年预计出栏逾1200万羽 中新网昆明9月24日电 (黄兴鸿 钱瑾)记者24日从云南省昆明市宜良县农业农村局获悉，该县今年上半年 商品鸭出栏737.28万羽，全年预计出栏逾1200万羽，全产业链产值预计达2.52亿元。作为滇菜魁首的宜 良烧鸭，目前在全国及老挝、越南、马来西亚等国开设千家门店。 地处滇中的宜良县，素有"滇中粮仓""花乡水城""烧鸭之乡"等美誉。 刚出炉的宜良烧鸭。 黄兴鸿 摄 宜良烧鸭起源于明朝，已有600余年历史。其技艺经数百年改良，清末的刘文结合北京焖炉技法与本地 物产，首创土坯焖炉与松毛燃料，奠定现代工艺基础。 2009年，宜良烧鸭制作技艺列入云南省非物质文化遗产代表性项目，该项目的省级代表性传承人兰学成 介绍，宜良烧鸭不见明火，烘烤时以松毛结为燃料，待其燃到烟尽时将涂抹蜂蜜等原料的鸭子放在炉中 焖烤而成。刚出炉的烧鸭呈重枣色，皮香酥脆，肉糯松软，食 ...

Core Viewpoint - The article discusses the rapid growth of street roasted duck shops and the economic principles behind the low prices of these ducks, highlighting the high profitability and efficiency of duck farming compared to chicken farming [4][7][38]. Group 1: Market Dynamics - The emergence of street roasted duck shops has been significant in recent years, with many vendors offering ducks at prices as low as 18 to 25 yuan [5][7]. - The affordability of street roasted ducks raises questions about the sourcing and pricing of these products, especially when compared to the higher costs of purchasing whole ducks or duck meat [8][23]. Group 2: Economic Principles - Ducks have a high "zero-to-whole" ratio, meaning the value of the parts exceeds the price of the whole duck, making them more profitable than chickens [11][21]. - The article emphasizes that the entire duck can be utilized for various products, including meat, feathers, and other by-products, leading to higher overall value [15][17][19]. Group 3: Production Efficiency - The production cycle for ducks, particularly the Cherry Valley duck, is notably short, allowing for rapid turnover and increased supply compared to traditional chicken farming [27][31]. - Ducks can be raised to market weight in as little as 25 days, significantly enhancing the frequency of production cycles within a year [30][31]. Group 4: Product Differentiation - The street roasted ducks sold at low prices are often processed from ducks that have had their more valuable parts removed, such as feathers and internal organs, before being sold [23][25]. - The article points out that the low price of street roasted ducks is a result of the efficient processing and preparation methods that allow vendors to sell them at a profit despite the low retail price [26][32]. Group 5: Market Trends - The rise of "big roasted duck" products in the fast-food sector indicates a growing trend in the culinary market, with various restaurants incorporating roasted duck into their menus [38]. - The article concludes that the pricing and production of street roasted ducks are based on distinct economic principles that differ from traditional duck sales, debunking the notion that low prices are solely due to technological advancements [38].