Goffin's Cockatoos： Pioneers in Culinary Artistry

Tailoring Meals with an Aquatic Dip

Certain Goffin’s cockatoos at the Goffin Lab in Vienna have been observed adding a final touch to their meals by gracefully moistening their rock-hard rusk. This behavior, akin to gourmands dipping their cookies in coffee, signifies an innovative approach to culinary preparation among these parrots. The avian individuals actively transport the rusk to water and display admirable patience as they await its desirable softening before indulging.

Astonishing Effort for a Textural Metamorphosis

The researchers at the Goffin Lab in Vienna were astounded by the unwavering commitment of the cockatoos in altering the texture of their sustenance. Alice Auersperg, the esteemed leader of the lab, described the dedication exhibited in this behavior as truly remarkable. The cockatoos willingly undertake the arduous task of transporting the rusk to water and patiently await its transformation, all in pursuit of relishing their meal. This pioneering behavior was meticulously documented in a study published in the prestigious journal Biology Letters.