The emu is not a new, genetically modified species. It has existed in its current state for thousands of years. The aboriginal people of Australia valued the emu for its meat and fat. It has only been in more recent years that we have begun to recognize why this unusual bird was so highly valued. We have learned that the meat of the emu is one of the most nutritious red meats available, according to a study by the University of Wisconsin. And the oil produced from the fat of the emu is both a transdermal, breaking the skin barrier and being “accepted” into our skin, as well as a natural anti-inflammatory and highly effective skin emollient and conditioner. Numerous products, including those for pain and inflammation relief as well as cosmetic and healing ointments and lotions are available. The oil can also be taken internally for its rich omega 3, 6 and 9 benefits.
Additionally, because this interesting bird of the ratite species is adaptable to most climactic conditions, it can be raised almost anywhere. Because of the natural health and hardiness of this bird it can be raised easily without the need for antibiotics. With the right food, plenty of water and room to run, the emu can live well for up to 25 years. There temperament is generally docile toward humans and curious. They are quite productive, with an average of 30-40 eggs per year from mature breeding pairs, when the eggs are continually removed for incubation.
When mature birds go to market, the fat, meat, hides and feathers can be used and marketed. There is very little that is not of value in some way!