Goose down suede is a premium quality material known for its softness, durability, and white fur texture. It offers better resistance to hair loss than rabbit fur, superior fluffiness compared to tanned hides, and moisture and cold protection similar to fox fur. This versatile fabric is ideal for making clothing, hats, scarves, and shawls, providing both warmth and elegance. Its luxurious appearance and comfort have made it popular among consumers worldwide, offering great potential for future development. Below is an introduction to the processing technology of goose down suede.
First, the peeling method of raw goose skin:
1. Selecting high-quality goose feathers is essential for producing premium goose down suede. Choose adult geese weighing over 4 kg, as they provide larger, denser skins with better wear resistance. Look for geese with full underfurs on their bellies, and select based on desired coat color—white is most common, though some manufacturers produce variegated varieties.
2. Plucking: Before slaughter, feed the selected geese 25 ml of white spirit to make them drowsy. This helps in removing large feathers without damaging the skin. Pull out the main feathers first, then work on the body hairs. Live plucking ensures the skin remains intact without visible plumage holes.
3. Slaughtering: One person holds the goose by the wings and feet while another cuts the neck. The knife is inserted into the concave groove on the neck, cutting through the meat and blood vessels. Once the head is removed, the skin is carefully peeled from the body, ensuring no damage occurs during the process.
4. Peeling: This step is crucial for maintaining skin quality. The knife must be handled with care to avoid tearing the skin. Apply sawdust to absorb excess fat and blood. Start peeling from the head and neck, then move to the underarms and tail. Be careful when peeling the wings and legs to avoid damaging the fur. After peeling the chest and abdomen, ensure all fat is removed.
Second, preparing the raw skin:
After cleaning, scrape off any remaining meat and fat using a scraper or manually. Work from the head to the tail, applying even pressure. Use a towel or sawdust to prevent oil from staining the fur. Once cleaned, apply anti-corrosion measures quickly, as fresh skin contains water, proteins, and enzymes that can lead to spoilage. Two common methods are natural drying and salting.
1. Natural Drying: Lay the skin flat on a wooden board, fur side down, and dry in a well-ventilated area. Due to the low melting point of goose fat (20–30°C), it may seep into the skin, making further processing more challenging.
2. Salting Method: There are two types. One involves sprinkling salt evenly on the skin (20–30% of the weight) and letting it sit for 15 days before shaking off the salt and drying again. The second method uses a saltwater soak (25%) for 24 hours, followed by a 5-day salt pile process. Afterward, dry naturally at 10–20°C with 60–70% humidity. Once the moisture content drops to 10–20%, the skins can be stored in ventilated stacks, with no more than 30 pieces per pile and insect repellents placed nearby.
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