fowl

Fowl is a common term for birds kept for practical purposes such as eggs, meat, or farming purposes. In everyday usage, it refers to domestic poultry—including chickens, ducks, geese, and turkeys—and also to other birds raised for eggs or meat such as quail and guinea fowl. Taxonomically, “fowl” is not a single biological group; it spans several orders. Chickens, turkeys, quail, partridges, pheasants, and guinea fowl are primarily in the order Galliformes, while ducks and geese are in the order Anseriformes.

Domestication and origins: The domestic chicken derives mainly from the red jungle fowl (Gallus gallus) and was first domesticated in Asia several thousand years ago. Turkeys originated in the Americas and were domesticated by Indigenous peoples before European contact. Ducks and geese were domesticated in multiple regions for meat, eggs, and feathers, contributing to a diverse range of breeds and purposes.

Biology and production: Fowl are generally omnivorous and show a wide range of sizes, colors, and productivity. Breeds are typically selected for egg production (layers) or meat yield (broilers), with management practices including housing, lighting, feeding, and welfare considerations. Reproductive biology varies by species, with some hens laying regularly while others may exhibit broodiness.

Economic and ecological role: Poultry farming is a major component of global food systems, supplying a large share of meat and eggs. Wild fowl, including various ducks and geese, contribute to ecosystems and hunting traditions, while some species face conservation concerns due to habitat loss and overexploitation.