ECONOMIC MEAT OF THE NEXT CENTURY
Ostrich is an African origin bird with a large flightless hard body structure.
It belongs to running bird family with a very hard and tough physique. It can survive in temperatures ranging from 2 degrees to 50 degrees Celsius and can be reared on barren land. It mainly consumes only green fodder and water. Ostrich farming has been started since last 150 years in South Africa, initially for its feathers, then for its hide and now for its meat also. Ostrich farming has now become an international industry with great demand for ostrich meat due to its hygiene.
Health consciousness in the modern world has led to diversified food habits. The tendency of consuming low caloric foods has resulted in an increased demand for ostrich meat and it ranks highest among health foods in Europe. The recognition of ostrich meat in terms of health value is attributed to “zero” percentage fat, low cholesterol and calories, rich in protein and iron. Besides this ostrich meat has a great taste which now has big demand.
Other than meat, ostrich produces high premium feathers, which are mostly used in fashion industry as a raw material for accessories, show business, brush industry and automobile industry. Furthermore, ostrich produces high quality Oil, Luxury Leather and other by- products.
At present the profitability of ostrich farming depends on the production of a good quality hide. For the existing market a hide should be 14-15 sq. ft (1.3- 1.4m2) in size and free from damage caused during growing out and slaughter. Traditionally this means raising birds to around 100 kg at about 12 months of age.