sentence-transformers/squad huggingface dataset:
Passage: It is widely agreed that the mallard (Anas platyrhynchos) is the ancestor of all breeds of domestic duck (with the exception of the Muscovy duck (Cairina moschata), which is not closely related to other ducks). Ducks are farmed mainly for their meat, eggs, and down. As is the case with chickens, various breeds have been developed, selected for egg-laying ability, fast growth, and a well-covered carcase. The most common commercial breed in the United Kingdom and the United States is the Pekin duck, which can lay 200 eggs a year and can reach a weight of 3.5 kg (7.7 lb) in 44 days. In the Western world, ducks are not as popular as chickens, because the latter produce larger quantities of white, lean meat and are easier to keep intensively, making the price of chicken meat lower than that of duck meat. While popular in haute cuisine, duck appears less frequently in the mass-market food industry. However, things are different in the East. Ducks are more popular there than chickens and are mostly still herded in the traditional way and selected for their ability to find sufficient food in harvested rice fields and other wet environments.

Question: What breed of duck is considered the first?

Question: What are the outcomes of the breeding of ducks for humans?

Question: What variety is the most common the the United States and the U.K.

Question: Why is the Pekin duck the favored of the western world?

Question: Why is duck more common than other poultry in the east society ??
Passage: The greylag goose (Anser anser) was domesticated by the Egyptians at least 3000 years ago, and a different wild species, the swan goose (Anser cygnoides), domesticated in Siberia about a thousand years later, is known as a Chinese goose. The two hybridise with each other and the large knob at the base of the beak, a noticeable feature of the Chinese goose, is present to a varying extent in these hybrids. The hybrids are fertile and have resulted in several of the modern breeds. Despite their early domestication, geese have never gained the commercial importance of chickens and ducks.

Question: When was the greylag goose first domesticated by humans?

Question: What other name is the swan goose know by ?

Question: Where is it believed that the greylag goose was first domesticated in theworld?

Question: Are geese an important part of the poultry industry?
Passage: Domestic geese are much larger than their wild counterparts and tend to have thick necks, an upright posture, and large bodies with broad rear ends. The greylag-derived birds are large and fleshy and used for meat, while the Chinese geese have smaller frames and are mainly used for egg production. The fine down of both is valued for use in pillows and padded garments. They forage on grass and weeds, supplementing this with small invertebrates, and one of the attractions of rearing geese is their ability to grow and thrive on a grass-based system. They are very gregarious and have good memories and can be allowed to roam widely in the knowledge that they will return home by dusk. The Chinese goose is more aggressive and noisy than other geese and can be used as a guard animal to warn of intruders. The flesh of meat geese is dark-coloured and high in protein, but they deposit fat subcutaneously, although this fat contains mostly monounsaturated fatty acids. The birds are killed either around 10 or about 24 weeks. Between these ages, problems with dressing the carcase occur because of the presence of developing pin feathers.

Question: do domestic and wild geese have the same apperearance ?

Question: What types of geese are used for human consumption?

Question: What types of geese are used most efficiently for their egg production?

Question: What is the down feathers of geese most commonly used for ?

Question: Why is the meat of geese considered fatty ?
Passage: The modern domesticated turkey is descended from one of six subspecies of wild turkey (Meleagris gallopavo) found in the present Mexican states of Jalisco, Guerrero and Veracruz. Pre-Aztec tribes in south-central Mexico first domesticated the bird around 800 BC, and Pueblo Indians inhabiting the Colorado Plateau in the United States did likewise around 200 BC. They used the feathers for robes, blankets, and ceremonial purposes. More than 1,000 years later, they became an important food source. The first Europeans to encounter the bird misidentified it as a guineafowl, a bird known as a "turkey fowl" at that time because it had been introduced into Europe via Turkey.

Question: How many species is the recent day turkey suspected to have embarked from?

Question: When were turkeys first used in a domestication setting?

Question: What other purposes have the domesticated turkey been used for aside from food?

Question: When and with what culture did domesticated turkey start to appear in the United States ?
Passage: Commercial turkeys are usually reared indoors under controlled conditions. These are often large buildings, purpose-built to provide ventilation and low light intensities (this reduces the birds' activity and thereby increases the rate of weight gain). The lights can be switched on for 24-hrs/day, or a range of step-wise light regimens to encourage the birds to feed often and therefore grow rapidly. Females achieve slaughter weight at about 15 weeks of age and males at about 19. Mature commercial birds may be twice as heavy as their wild counterparts. Many different breeds have been developed, but the majority of commercial birds are white, as this improves the appearance of the dressed carcass, the pin feathers being less visible. Turkeys were at one time mainly consumed on special occasions such as Christmas (10 million birds in the United Kingdom) or Thanksgiving (60 million birds in the United States). However, they are increasingly becoming part of the everyday diet in many parts of the world.

Question: What type of accomidations are domesticated turkey normally grown in?

Question: What type of conditions are used to increase the weight and profitability of commercial turkeys?

Question: At what age is the average turkey considered ready for the initial step of the commercial food process?

Question: How much more does a average commercial turkey weigh in comparison to its wild turkey cousins ?

Question: What the average for the amount of turkeys are consumed in the U.S on Thanksgiving Day?
Passage: The quail is a small to medium-sized, cryptically coloured bird. In its natural environment, it is found in bushy places, in rough grassland, among agricultural crops, and in other places with dense cover. It feeds on seeds, insects, and other small invertebrates. Being a largely ground-dwelling, gregarious bird, domestication of the quail was not difficult, although many of its wild instincts are retained in captivity. It was known to the Egyptians long before the arrival of chickens and was depicted in hieroglyphs from 2575 BC. It migrated across Egypt in vast flocks and the birds could sometimes be picked up off the ground by hand. These were the common quail (Coturnix coturnix), but modern domesticated flocks are mostly of Japanese quail (Coturnix japonica) which was probably domesticated as early as the 11th century AD in Japan. They were originally kept as songbirds, and they are thought to have been regularly used in song contests.

Question: Have quails ever been used for entertainment purposes ?

Question: Where can quails typically be found in the wild?

Question: What is the typical diet consist of for qails ?

Question: From what country do most domesticated quails today descend from ?
Passage: In the early 20th century, Japanese breeders began to selectively breed for increased egg production. By 1940, the quail egg industry was flourishing, but the events of World War II led to the complete loss of quail lines bred for their song type, as well as almost all of those bred for egg production. After the war, the few surviving domesticated quail were used to rebuild the industry, and all current commercial and laboratory lines are considered to have originated from this population. Modern birds can lay upward of 300 eggs a year and countries such as Japan, India, China, Italy, Russia, and the United States have established commercial Japanese quail farming industries. Japanese quail are also used in biomedical research in fields such as genetics, embryology, nutrition, physiology, pathology, and toxicity studies. These quail are closely related to the common quail, and many young hybrid birds are released into the wild each year to replenish dwindling wild populations.

Question: Why did the Japanses begin to breed quails in teh 20th century?

Question: When did the quail egg business begin to really become an economic driven industry?

Question: What caused a marked sownturn in the production of quail eggs following the industry boom?

Question: How many eggs can be laid by the present day decendants of the Japanese quail?

Question: Are quails used for any purpose other than human consumption ?
Passage: Guinea fowl originated in southern Africa, and the species most often kept as poultry is the helmeted guineafowl (Numida meleagris). It is a medium-sized grey or speckled bird with a small naked head with colourful wattles and a knob on top, and was domesticated by the time of the ancient Greeks and Romans. Guinea fowl are hardy, sociable birds that subsist mainly on insects, but also consume grasses and seeds. They will keep a vegetable garden clear of pests and will eat the ticks that carry Lyme disease. They happily roost in trees and give a loud vocal warning of the approach of predators. Their flesh and eggs can be eaten in the same way as chickens, young birds being ready for the table at the age of about four months.

Question: What continent is the evolution of guinea fowl credited to?

Question: Who first domesticated the guinea fowl ?

Question: Aside from consumption how are Guinea fowl useful to humans.

Question: What are Guinea fowl also praised for accomplishing for humans?
Passage: A squab is the name given to the young of domestic pigeons that are destined for the table. Like other domesticated pigeons, birds used for this purpose are descended from the rock pigeon (Columba livia). Special utility breeds with desirable characteristics are used. Two eggs are laid and incubated for about 17 days. When they hatch, the squabs are fed by both parents on "pigeon's milk", a thick secretion high in protein produced by the crop. Squabs grow rapidly, but are slow to fledge and are ready to leave the nest at 26 to 30 days weighing about 500 g (18 oz). By this time, the adult pigeons will have laid and be incubating another pair of eggs and a prolific pair should produce two squabs every four weeks during a breeding season lasting several months.

Question: What is the gourmet title given to pigeons ?

Question: From what variety of pigeon does the squab decen?

Question: Are squabs treated differently from other piegons by humans aside from consumption?

Question: How often are pigeons able to breed for the consumption process ?
Passage: Worldwide, more chickens are kept than any other type of poultry, with over 50 billion birds being raised each year as a source of meat and eggs. Traditionally, such birds would have been kept extensively in small flocks, foraging during the day and housed at night. This is still the case in developing countries, where the women often make important contributions to family livelihoods through keeping poultry. However, rising world populations and urbanization have led to the bulk of production being in larger, more intensive specialist units. These are often situated close to where the feed is grown or near to where the meat is needed, and result in cheap, safe food being made available for urban communities. Profitability of production depends very much on the price of feed, which has been rising. High feed costs could limit further development of poultry production.

Question: What is the most popular type of poulty that is farmed?

Question: How many birds are routinely raised in the world for the consumption process?

Question: How is the cost of the price for animal feed related to the poulty cost for consumers?

Question: Before industrialization how were chickens normally cared for?

Question: What is the major significance of chickens to women in underdeveloped countries?
Passage: In free-range husbandry, the birds can roam freely outdoors for at least part of the day. Often, this is in large enclosures, but the birds have access to natural conditions and can exhibit their normal behaviours. A more intensive system is yarding, in which the birds have access to a fenced yard and poultry house at a higher stocking rate. Poultry can also be kept in a barn system, with no access to the open air, but with the ability to move around freely inside the building. The most intensive system for egg-laying chickens is battery cages, often set in multiple tiers. In these, several birds share a small cage which restricts their ability to move around and behave in a normal manner. The eggs are laid on the floor of the cage and roll into troughs outside for ease of collection. Battery cages for hens have been illegal in the EU since January 1, 2012.

Question: What is the benefit to chickens of being in a free-range farming location?

Question: What is yarding in relation to the pultry industry?

Question: What is the most intensive type of enclosure system used in the poultry business?

Question: How are eggs collected in teh battery cage system?
Passage: Chickens raised intensively for their meat are known as "broilers". Breeds have been developed that can grow to an acceptable carcass size (2 kg (4.4 lb)) in six weeks or less. Broilers grow so fast, their legs cannot always support their weight and their hearts and respiratory systems may not be able to supply enough oxygen to their developing muscles. Mortality rates at 1% are much higher than for less-intensively reared laying birds which take 18 weeks to reach similar weights. Processing the birds is done automatically with conveyor-belt efficiency. They are hung by their feet, stunned, killed, bled, scalded, plucked, have their heads and feet removed, eviscerated, washed, chilled, drained, weighed, and packed, all within the course of little over two hours.

Question: What is the average size of chickens used extensively for it's meat production raised in an intensive environment?

Question: How long does it take for an broiler raisedin an intensive environment very to reach optimum size?

Question: What is the death rate among chickens who are intensivley breed to be broilers?

Question: Do chicken raised in the intensive broiler method suffer from health condions?

Question: How long does it take for a chicken raised in a less intensive envionment to reach optimal broiler size?
Passage: Both intensive and free-range farming have animal welfare concerns. In intensive systems, cannibalism, feather pecking and vent pecking can be common, with some farmers using beak trimming as a preventative measure. Diseases can also be common and spread rapidly through the flock. In extensive systems, the birds are exposed to adverse weather conditions and are vulnerable to predators and disease-carrying wild birds. Barn systems have been found to have the worst bird welfare. In Southeast Asia, a lack of disease control in free-range farming has been associated with outbreaks of avian influenza.

Question: What are some of the major concerns with intensive breeding programs?

Question: What harsh measures do farmers use to prevent the chickens from harming themselves or others?

Question: What are some of the major concerns with extensive breeding programs such as free range ?

Question: How is the spread of the avian flu related to the conditions in which chickens are kept?

Question: What is considered the most alarming setting for chickens to be raised in?
Passage: In many countries, national and regional poultry shows are held where enthusiasts exhibit their birds which are judged on certain phenotypical breed traits as specified by their respective breed standards. The idea of poultry exhibition may have originated after cockfighting was made illegal, as a way of maintaining a competitive element in poultry husbandry. Breed standards were drawn up for egg-laying, meat-type, and purely ornamental birds, aiming for uniformity. Sometimes, poultry shows are part of general livestock shows, and sometimes they are separate events such as the annual "National Championship Show" in the United Kingdom organised by the Poultry Club of Great Britain.

Question: Is there a pplace where lovers of the chicken are able to see some of its best attributes ?

Question: In such competitions what are the chickens juged on? What attibutes are considered viable?

Question: Are there breed standards used for the competitions?

Question: What are some of the most widely known poultry tournaments?

Question: From where does the idea of a poultry tournament orginate?
Passage: Poultry is the second most widely eaten type of meat in the world, accounting for about 30% of total meat production worldwide compared to pork at 38%. Sixteen billion birds are raised annually for consumption, more than half of these in industrialised, factory-like production units. Global broiler meat production rose to 84.6 million tonnes in 2013. The largest producers were the United States (20%), China (16.6%), Brazil (15.1%) and the European Union (11.3%). There are two distinct models of production; the European Union supply chain model seeks to supply products which can be traced back to the farm of origin. This model faces the increasing costs of implementing additional food safety requirements, welfare issues and environmental regulations. In contrast, the United States model turns the product into a commodity.

Question: Jo w common is the consumtion of poultry in the world?

Question: How many animals of the poultry variety are raised for consumtion each year?

Question: What type of enviornment is poultry most commonly raised in?

Question: How many industry models are followed for the production process of poultry?

Question: What is the Europeon model of the poultry business ?
Passage: World production of duck meat was about 4.2 million tonnes in 2011 with China producing two thirds of the total, some 1.7 billion birds. Other notable duck-producing countries in the Far East include Vietnam, Thailand, Malaysia, Myanmar, Indonesia and South Korea (12% in total). France (3.5%) is the largest producer in the West, followed by other EU nations (3%) and North America (1.7%). China was also by far the largest producer of goose and guinea fowl meat, with a 94% share of the 2.6 million tonne global market.

Question: How many ducks did China produce for consumption in 2011?

Question: What other countries are important to the duck husbandry business?

Question: Who is the largest producer of duck meat among the western nations?

Question: What is the market percentage held by the country that controls the biggest share of the global market for goose and guinea fowl meat
Passage: Poultry is available fresh or frozen, as whole birds or as joints (cuts), bone-in or deboned, seasoned in various ways, raw or ready cooked. The meatiest parts of a bird are the flight muscles on its chest, called "breast" meat, and the walking muscles on the legs, called the "thigh" and "drumstick". The wings are also eaten (Buffalo wings are a popular example in the United States) and may be split into three segments, the meatier "drumette", the "wingette" (also called the "flat"), and the wing tip (also called the "flapper"). In Japan, the wing is frequently separated, and these parts are referred to as 手羽元 (teba-moto "wing base") and 手羽先 (teba-saki "wing tip").

Question: What is the most substantial part of a birds antomy as it apples to consupmtion og the meat?

Question: Are certain parts of the bird used for particular reasons in relation to receipes?

Question: Is poultry available in various forms?
Passage: Dark meat, which avian myologists refer to as "red muscle", is used for sustained activity—chiefly walking, in the case of a chicken. The dark colour comes from the protein myoglobin, which plays a key role in oxygen uptake and storage within cells. White muscle, in contrast, is suitable only for short bursts of activity such as, for chickens, flying. Thus, the chicken's leg and thigh meat are dark, while its breast meat (which makes up the primary flight muscles) is white. Other birds with breast muscle more suitable for sustained flight, such as ducks and geese, have red muscle (and therefore dark meat) throughout. Some cuts of meat including poultry expose the microscopic regular structure of intracellular muscle fibrils which can diffract light and produce iridescent colours, an optical phenomenon sometimes called structural colouration.

Question: Are there reasons for the dark meat that poultry has?

Question: What is the white meat of chicken actually used for by the animal ?

Question: What causes the meat of some poultry to show rainbow like colr striations?

Question: Do some varities of poultry have more dark meat than others?
Passage: A 2011 study by the Translational Genomics Research Institute showed that 47% of the meat and poultry sold in United States grocery stores was contaminated with Staphylococcus aureus, and 52% of the bacteria concerned showed resistance to at least three groups of antibiotics. Thorough cooking of the product would kill these bacteria, but a risk of cross-contamination from improper handling of the raw product is still present. Also, some risk is present for consumers of poultry meat and eggs to bacterial infections such as Salmonella and Campylobacter. Poultry products may become contaminated by these bacteria during handling, processing, marketing, or storage, resulting in food-borne illness if the product is improperly cooked or handled.

Question: When is it possible for baccteria is enter into poultry before you get it home?

Question: What percentage of poultry is tainted with Staphylococcus bacteria?

Question: Are the bacteria that is found on poultry easy to get rid of?

Question: What considerations do consumers need when using safe handling procedures with poultry regardless of cooking method used??
Passage: In general, avian influenza is a disease of birds caused by bird-specific influenza A virus that is not normally transferred to people; however, people in contact with live poultry are at the greatest risk of becoming infected with the virus and this is of particular concern in areas such as Southeast Asia, where the disease is endemic in the wild bird population and domestic poultry can become infected. The virus possibly could mutate to become highly virulent and infectious in humans and cause an influenza pandemic.

Question: Is the Avian flu a risk only to animals?

Question: What portion of the world is considered to be most at risk for the rapid spread of the avian flu?

Question: What is the danger to humans in regards to the spread of avian flu to humans ?

Question: Can the avian flu be sread from wild birds to birds kept in husbandry?