WHY FARM WITH EMU'S?
 Emus have been slaughtered by the Aborigines of Australia for the past 10 000 years for their meat and skin, but most importantly their oil.
For at least two months of the year are there no food and little if any water in their natural habitat of the outback of Australia. They have evolved over the centuries to be able to adapt to these conditions and in fact, they start to breed just prior to this dry period of the year.
The incubation period for emu eggs is 54 days and during this time, the male (who is responsible for the incubation and subsequent raising of the chicks) sits on the nest and does not eat or drink. To survive, he utilises an oil gland (located on his back) that has built up in the rest of the year.
The properties of emu oil are many, some of which are:
- Anti-inflammatory
- High in essential fatty acids (Omega 3, 6, 7 and 9)
- High in Vitamins E
- Moisturising
- Significant wound healing properties
- Promotes faster healing of burns
- Skin penetrating – high presence of oleic acids
- Natural collagen content
- Non-comedogenic – does not clog pores
- Non-irritating – equal to water
It is a natural product used in many therapeutic remedies for the treatment of arthritis, muscle pain, inflammation, lowering of blood-sugar and blood-pressure, lowering of cholesterol as well as in cosmetics due to its moisturizing, penetrating and healing qualities.
The meat is similar to ostrich meat and is low in cholesterol and almost fat free. The skin, when tanned, is soft, pliable leather suitable for the fashion trade. The birds are easy to raise and are not prone to any diseases that we are currently aware of.
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