UNITED STATES FARMING
HAS GONE TO THE BIRDS
Today's American Emu Farmers are in it for the Long
Run
DALLAS (Sept. 23, 1998) - Do you recall the days when turkey took
center stage on the dinner table only on major holidays? Today,
the turkey industry is giving the beef industry a run for its money…and
the emu may be close behind.
The emu is a "ratite" like the ostrich and is touted
as the "most useable bird." Imported to the United States
many years ago as an exotic zoo animal, the emu is no longer an
odd sight in this country as the emu industry slowly builds consumer
awareness in two areas - as a low-fat red meat and a cosmetic "wonder"
oil.
For investment reasons, emu breeding took off in the United States
in the late 1980s and became the fastest-growing segment of alternative
agriculture. A "shake-down" occurred in the mid-1990s
when production far exceeded consumer demand. Today, dedicated producers
tend approximately 500,000 birds on 5,000-6,000 farms in 48 states,
with the majority in Texas, Oklahoma, and the Southeast.
Backed by the 1,700-member strong American Emu Association (AEA),
the industry is making headway into the new millenium as consumers
become more familiar with emu products.
THE EMU'S "GOLDEN EGG"
The most valuable commodity of the emu is its oil. Health professionals
aware of the healing properties of emu oil adapt it into homeopathic
treatments to temporarily relieve symptoms of arthritis, reduce
bruising and muscle pain, and treat eczema. Emu oil is anti-inflammatory;
it reduces swelling and stiffness in joints, making it a growing
favorite among chiropractors and massage therapists. Emu oil has
also been proven to thicken the skin of the elderly by as much as
14 percent, making it a natural anti-aging tool. A natural emollient,
emu oil is used extensively in moisturizers and cosmetics because
it is highly penetrating, non-comedogenic and is a good emulsifier.
Emu oil products are available in natural-products stores or by
direct mail from the producers.
THE OTHER RED MEAT
In recent years, emu meat has made its way onto the center plate
in many restaurants. Emu meat is similar in taste and texture to
lean beef, but is higher in iron, protein and Vitamin C. Value-added
products like emu jerky, sausages and meat snack sticks have also
become more common in recent years.
American emus are raised without the use of antibiotics or growth
hormones. Recognized by the American Heart Association as a healthy
alternative meat, emu meat is as low in fat and cholesterol as poultry.
In July 1998, the emu was accepted into the National Poultry Improvement
Plan (NPIP). This gives AEA access to commercial poultry expertise
and resources as the American emu industry continues to develop.
AEA is now pursing mandatory USDA inspection, which will lower the
cost of bringing products to market.
Courtesy of the American Emu Association
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