Emu
Industry Announces Differences In Emu Oil
The page will contain; research information about emu oil, emu oil products and emu meat, emu industry press releases and other current information as it becomes available.
Four emu industry articles or press releases follow:
1/ Survivors, Emu farmers Neil and Lois Williams weather a storm of skepticism to witness the birth of an industry
2/ Emu Industry announces differences in emu oil
3/ Some Physicians Using Emu Oil To Assist In Burn Treatment
4/ The New Red Meat Takes First In Overall Ratings
Survivors, Emu farmers Neil and Lois Williams
weather a storm of skepticism to witness the birth of an industry
Story and photos by Mark E. Johnson (article published in the December, 2003
issue of the Tennessee Farm Co-op monthly magazine)
Neil Williams is no fool.
As president of the American Emu Association, the Springfield farmer
knows that the mere mention of the animal will raise the ire of more than a few
Tennessee producers. In fact, in some circles, "emu" is considered a
four-letter word - even if it does only have three.
Neil, who currently has more than 175 emus on his 40-acre farm, is well
aware of this sentiment and understands why it exists.
"Just like everybody else, we bought two, a breeding pair, back in the
early '90s," says Neil, a devoted customer and member of Robertson Cheatham
Farmers Cooperative. "I gave a fortune for those birds. Lousiest pair I've
owned since I've been in the business, and it wasn't long before they were
slaughtered. If you've ever had to haul anything worth a whole lot of money to
the slaughterhouse, you know how tough it is. I could just see the dollar bills
falling off of them."
No one, including Neil, is exactly sure how the emu "craze" began, but
most agree that in the United States, it started in the late 1980s. For years,
Australian scientists had been studying the huge, flightless bird that is
closely related to the ostrich and had noticed health trends in central
Australian aborigines, who were using emu much like American Plains Indians used
buffalo - they made use of all of it. Meat, hide, feathers, and oil rendered
from fat were all staples of everyday aboriginal life. Researchers took special
notice of the absence of high cholesterol, heart disease, and arthritic pain in
these native Australian populations and, as a result, the concept of raising
emus spread across Europe and into the United States.
Neil, an ex-Marine and former IBM computer salesman, says that the
problems arose when emus were initially marketed as an investment rather than a
livestock animal.
"A Texas veterinarian started making fantastic claims about emu meat,
claims that were unsubstantiated at the time, and people started screaming that
emu was going to replace beef," Neil says, shaking his head. "Farmers were told
they were fools if they didn't 'get in.' It created an environment where people
were investing ridiculous amounts of money in breeding pairs, but having no plan
or outlet for marketing the products. The wrong people got involved in it. You
had a whole bunch of 'get-rich-quick' folks, schemers, and con-artists
side-by-side with honest, hard-working farmers who were simply trying to make a
living at a time when traditional agriculture was in decline. A lot of good
people lost a lot of money and I don't blame them for being upset. I would be,
too."
Neil explains that when the price for a breeding pair skyrocketed
upwards of $40,000, the industry became driven by the buying and selling of
birds.
"The whole thing came crashing to the ground in the mid-'90s," he
continues. "One day, we all woke up and realized that everyone who wanted an
emu had one. Their value just plummeted. There was nowhere to market the birds
and people didn't know what to do with them. Some folks just opened their gates
and turned them loose. It became a big story in the press and severely damaged
the industry's credibility."
Neil says that only through perseverance and belief in the benefits of
their emu products did he and his wife of 44 years, Lois, survive the "crash"
and manage to build a successful business. The Williamses currently market a
variety of products, including pure emu oil, pain relief creams, dietary
supplements, cosmetic creams, and numerous cuts of vacuum-sealed meats, from
their farm and via the Internet.
"We started slowly, built the business gradually, and created markets
for our products," he says. "But probably the most important thing is that we
wholeheartedly believe in what we sell. Back when the craze was happening, the
industry didn't really know what it had and didn't have the research to back up
its claims. Now we do, and we're passionate about getting the word out about
the benefits of emu oil."
Over the past several years, Neil says, significant scientific research
has been presented which supports testimonial claims relating to the medicinal
uses of emu oil. A recent study by Dr. Robert Nicolosi, director of the Center
for Health and Disease Research at the University of Massachusetts-Lowell,
concluded that emu oil is effective as an anti-inflammatory treatment, exhibits
transdermal properties (is absorbed through the skin and directly into the blood
system), and has excellent cholesterol-lowering abilities. Other university
studies have yielded similar results.
Emu meat has also undergone scientific scrutiny with impressive
results. The Children's Nutrition Research Center at Baylor College of Medicine
gives emu meat its highest marks, as did a two-year study completed by
researchers at the University of Wisconsin-Madison. These findings conclude
that emu meat is lower in fat and higher in protein and other nutrients than
chicken, beef, turkey, and pork. The American Heart Association identifies emu
as one of the healthiest meats available.
But for Neil, the motivation to promote emu products lies in the
personal testimonials of his devoted customers.
"Heck, I don't think our customers would allow us to quit, now," he says
with a smile. "Seriously, people have come to depend on us for pain relief -
their quality of life, actually. Several local hospitals, including Summit
Medical Center and Baptist Hospital, refer their heart patients to emu meat. It
is very important to the people who use it."
Lanny Chowning, location manager at Robertson Cheatham Farmers
Cooperative's main store in Springfield, says he was aware of the Williamses
operation for years but was skeptical about claims relating to emus until his
wife, Sandy, was injured in a horseback riding accident.
"Three years ago this past June, she was thrown by a 2-year-old horse we
were breaking," Lanny recalls. "It messed her wrist up bad. She had surgeries
and physical therapy and all that. It was to the point that she wasn't sleeping
over an hour a night, regardless of what she did. One day, Neil was at the
Co-op and I told him about it. In a day or two, he brought me a sample of that
pain relief cream (one of his emu oil products). When I took it home, she was just like I was - skeptical.
She rubbed that stuff in and that was the first night that she slept all night
long. We've been sold on it ever since."
While pharmaceutical and dietary markets now exist, Neil stresses that
emu farming is not for everyone.
"You've got to be willing to get the product out of the animal in order
to turn a profit," he says. "Everybody is not willing to do this. The average
emu farmer of the past wanted to raise a bird to a certain age and then have
someone give him a bunch of money for it. That's not what we're about. This is
agriculture, and emus are livestock. This is not an exotic animal anymore. When
you go to a farm and see an emu, don't think any more about it than a cow or a
hog."
Lois, who is in her third year as president of the Tennessee Emu
Association, says that their time in the industry has been rewarding, even when
times are tough.
"Sure, there have been days when I've been frustrated, but the good
times certainly outweigh the bad," she says. "We are able to work for ourselves
and have our kids and grandkids here on the farm with us. That's a blessing."
"Some people haven't accepted us yet because they can't forget our
past," Neil adds. "And I understand. There are aspects of our past that I
can't comprehend myself. I don't understand any animal being worth $30,000 or
$50,000, especially something walking around here that you've got to feed. But
those days are over now. How many times in your life do you actually get to
start a new industry? I know in my heart that this could be one of the best
things that's ever happened to agriculture and healthcare in our country, and
someday, maybe not in my lifetime, I believe America will agree."
To learn more about emu-relating products and emu farming, visit the Web
site of the American Emu Association at www.aea-emu.org, or contact Neil or Lois
Williams at (615) 643-1022, 1-877-557-6493 or you can visit their website at
www.dinomeat.com
PHOTO CAPTIONS:
1) Springfield emu farmer Neil Williams displays one of his company's
pain relief products containing emu oil.
2) Married 44 years with two children and five grandchildren, Neil
and Lois are highly active in emu industry associations. Neil is president of
the American Emu Association and Lois is president of the Tennessee Emu
Association.
3) Emus, members of the ratite family of fowl which also include
ostriches, rheas, and kiwis, are native to Australia and a staple in the diet
aboriginal tribes. They stand up to 5 1/2 feet tall and weigh as much as 150
pounds as adults.
4) Emu eggs are rotated in one of the Williamses' state-of-the-art
incubation chambers. Last spring, the Neil and Lois donated several fertilized
eggs to West Wilson Middle School in Mt. Juliet for use in an eighth-grade
science project on cell development. Six emu chicks hatched in the classroom.
5) Neil, left, and Robertson Cheatham Farmers Co-op location manager
Lanny Chowning discuss Neil's custom-blended feed that he developed with the
help of Tennessee Farmers Co-op nutritionist John Niver. So far this year, Neil
has purchased over 42 tons of the custom feed, which is bagged at Robertson
Cheatham's main store in Springfield.
Communications Department
ph. (615) 793-8308
fax (615) 287-8859
mejohnson@ourcoop.com
www.ourcoop.com
Emu
Industry Announces Differences In Emu Oil
-DALLAS, TEXAS - "All emu oil is not the same" states Ann Olsson, newly elected
president of the American Emu Association (AEA). With gross annual emu oil sales
anticipated to exceed $100 million this year, the AEA is making a major effort
to inform the consumer that there are different grades of emu oil. With
increasing popularity, usage of this ancient oil has seen substantial growth
over the past few years. Much of this growth comes as a result of the
significant findings from research at the University of Massachusetts regarding
the capabilities of emu oil in the areas of anti-inflammatory, cholesterol
lowering and its transdermal properties.
In 2001, the AEA, with the guidance and assistance of the American Oil Chemists
Society (AOCS), established specifications for three grades of emu oil, crude,
once-refined and fully-refined. The Fully-Refined emu oil, being the highest
grade of emu oil and having the most stringent specifications, is the only grade
of emu oil that is considered by the AEA to be safe enough for dietary
supplements and alternative medicine applications. The crude and once-refined
grades of emu oil are excellent for industrial use, soap making or can be
further refined to meet the specifications of Fully-Refined.
For consumer protection and awareness, the AEA with the assistance of the
AOCS,
recently created an Emu Oil Certification program. This program is designed to
help the consumer identify Fully-Refined Emu by a seal attached to the product. This
seal
will state "Certified Fully-Refined Emu Oil" or "Formulated With Certified
Fully-Refined
Emu Oil". Emu Oil processing companies must follow stringent procedures and
have
each processed batch tested by Certified American Oil Chemists and the test
results placed on-file with the AEA. This ensures that their oil meets the
specifications, before
their final product can carry this "Certified Fully-Refined Emu Oil" seal.
At the recent AOCS 2002 Annual Convention, in Montreal, Canada, a presentation
to the attendees by Mr. Paul Binford and Dr. Frank Orthoefer, announced the
American emu industry Emu Oil Trade Rules and defined the Certified
Fully-Refined Emu Oil process. An abstract of that presentation is available
through the AOCS.
Some Physicians Using Emu Oil To
Assist In Burn Treatment
Dallas, Texas- Burn victims, unlike many other accident victims, are faced
with a multitude of roadblocks on the road to recovery. Beyond the shock and
trauma of the initial incident, they must endure agonizing pain, the
ever-present risk of infections and the actual treatment of their wounds as
well, which often entails scraping the burn site to promote new skin growth.
The likelihood of extensive scarring without and sometimes even with numerous
plastic surgical procedures is an ever-present anxiety as well. However, some
physicians are finding that the addition of Emu oil to the treatment regime for
burn victims is affording a ray of hope to the future recovery of some burn
victims.
Emu oil, in many circles, is known for its support of the healing process where
tissue is involved. Dr. Dan Dean, a Mount Pleasant, MI physician, states that
his use of emu oil has shown promise. "I have used emu oil extensively in the
treatment of first, second and third degree burns," the doctor said. "In my
opinion, emu oil greatly contributes to skin health, providing major benefits to
the patient. The complex properties and makeup of emu oil are exceptional for
overall assistance to burn victims. I repeatedly see positive results even in
those with third degree burns," Dean states.
Emu oil, with its totally natural properties, may offer burn victims and
attending physicians some hope in the battle to promote new skin growth and find
ways to lessen the extent of the prolonged and painful traditional treatments of
skin scraping and numerous skin grafting in burn cases.
The New Red Meat Takes First in Overall Ratings
Huntsville, Alabama- Health-conscious Americans today are finding a deliciously
lean alternative to the red meat of the past. Since the American Heart
Association dubbed emu meat the "new red meat", consumers have been discovering
it’s many nutritional advantages. It seems the emu, Australian cousin of the
ostrich, has beat beef in almost every category when it comes to healthy eating.
The American Heart Association has now added lean emu cuts in their Diet &
Nutrition listings of healthy foods for the heart. Why? Emu meat contains more
protein and about 1/3 the fat of beef. It’s also lower in saturated fat. And if
you’re thinking, ‘no fat, no taste’, take heart! Emu meat won the "Taster’s
Choice Award" from Muscle and Fitness Magazine, and a strong
thumbs-up from
Planet Muscle Magazine.
Feeling fatigued and lacking energy to get things done? You may have a vitamin
or mineral deficiency. The findings of the June 2000 Alternate Meat Study from
the University of Wisconsin-Madison secured the gold medal for emu meat
concerning nutrition. Comparing this study to the USDA Nutrient Database for
Standard Reference, it was found that emu meat contains more than twice the
iron, four times the vitamin B12 and three times the vitamin B6 of beef. The
meat of this awesome bird also scores higher in Riboflavin, Thiamin, Niacin,
Selenium, Potassium, Phosphorus, Magnesium, Copper and Manganese than beef. All
this while containing less sodium and calories. In the rankings of all red meats
today, emu meat is not just another savory cut. It’s the healthiest choice
around.
You say you don’t eat beef anyway? The June 2000 Alternate Meat Study confirmed
that emu meat is lower in fat than the meat of chicken, turkey or pork. The
project also confirmed that emu meat is lower in fat and higher in protein and
nutrients than non-traditional meats such as venison, buffalo, ostrich and elk.
In most cases, emus are raised without chemical additives. Confined and stressed
livestock are predisposed and susceptible to diseases, needing antibiotics for
prevention or cure. But because most emus are free-fed, having ample room to
roam, they aren’t stressed by cramped and unclean living quarters. That's why
emu ranchers can keep their birds drug-free.
Although the emu is classified as poultry, it’s meat has a PH similar to beef,
qualifying it as "red meat". Emu retail cuts include fillet, steak, medallion,
(small coin shaped cuts of meat), roast, ground and more. The texture and
tenderness of the meat lends itself to light grilling, pan-frying, or roasting.
With all the healthy and delicious advantages to eating emu meat, it’s no
surprise some call it a nutritional goldmine, the superfood of the New
Millennium. Emu meat. It’s a winner!