Tidbits 

National Emu Week was created to educate the public about emu agriculture and products.

With over 5,000-6,000 farms, the industry is making headway into the new millennium as consumers become more familiar with emu products.

The American Emu Association represents an alternative agriculture industry, dominated by the small farmer, who is devoted to humane and environmentally positive practices that will produce beneficial products for society.

The “most usable bird”- emus are raised for their oil, low-fat, protein-packed meat, fine leather, feathers, toenails, and exquisite green eggs.

Originating in Australia over 80 million years ago, emus were imported to the United States in the middle of the last century. A member of the ratite family of flightless birds, along with ostrich and kiwi, emus can lay 25 or more, large green eggs yearly. Each egg equals eight chicken eggs.

Athletes competing in the 2000 Olympics used emu oil to enhance their performance. After competition, emu oil was used to massage and soothe the body.

Using emu oil is beneficial when applied topically. Emu oil has been proven to moisturize the skin, enhancing the appearance of youth and vitality.

The American Heart Association recognizes emu meat as a heart-healthy meat. Emu meat stands out as being superior to other meats available, according to the USDA standards for meat.

Dr. Barry Sears, author of “The Zone” and developer of “The Zone” diet, says that emu meat is one of the proteins that our bodies are genetically programmed to eat. Emu meat may also help us feel better and live longer.

Emu meat is similar in taste and texture of lean beef. High in iron, protein and Vitamin C, emu meat is excellent choice for health-conscious consumers.

According to a Wisconsin meat study that tested chicken, beef, ostrich and bison, emu meat was considered lowest in fat and highest in protein, placing first in 15 out of 20 categories for nutritional health.

The emu feathers are used to make fly lures and feather duster that pick up dust without creating a lot of static cling.