U.S. Farming has Gone to the Birds; Today's American Emu Farmers are in It for the Long Run.

DALLAS--(BUSINESS WIRE)--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 millennium 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, noncomedogenic 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.

For more information, visit AEA's Web site at www.aea-emu.org.