Producción de Avestruz en el Departamento de Cauca - Colombia - TvAgro por Juan Gonzalo Angel

Twitter @juangangel Due to its adaptability to most regions and diverse climates, the ostrich provides us with a wide range of products such as meat, skin, feathers, and eggs. With a lifespan of over 70 years, it achieves a fairly long productive period, producing 60 to 100 eggs per year, yielding approximately 50% of the chickens, and a feed conversion ratio far higher than that of other species. Ostrich meat has an exquisite flavor and is similar in its soft texture, color, and appearance to veal. It is a lean red meat, with low cholesterol, fat (11% of beef), calories (40% of beef), and sodium content, which are lower than those of other animal species (see comparative table No. 1). It has a high protein content, good iron and calcium content, and a high content of high-density fatty acids (HDA) and Omega-3 fatty acids (the same as fish). It requires half the cooking time of beef. Ostrich liver has a very good flavor and is more tender than veal. It has been scientifically proven that ostrich meat does not transmit parasites or any diseases to humans. The consumption of ostrich meat in Latin America is more out of curiosity than a need to consume healthier products. Most people who eat this meat for the first time do so to satisfy their curiosity or the challenge of trying an exotic dish. The first animals for consumption were imported from the United States, and the industry has gradually grown, now boasting producers specializing in this product. On the other hand, the supply of this product is low, leading to a high price of up to $28.00 US per kilo, while beef costs around $7.00 US per kilo. While the option of eating healthier is a factor that influences what type of meat to buy, the economic factor is and always will be more important. No matter how healthy we want to eat, if our economy doesn't allow us to purchase healthy products, we will be forced to consume cheaper products without considering their nutritional value, quality, flavor, or potential danger. This is an indicator that ostrich meat producers and food processing companies must increase the supply of ostrich meat for consumption, reduce costs, and offer a product with more affordable prices so that it can compete with other meats not only in terms of health and flavor, but also in terms of economics. Currently, ostrich production does not meet global demand. In recent years, the number of farms and breeding birds has increased exponentially, but demand has not yet been met, which is approximately 4 million kilograms per year, growing faster than supply. This situation is reflected in the prices these products are fetching on the world market. This situation is estimated to continue for the next 10 to 20 years. It is speculated that ostrich meat will become part of the normal diet, just as beef, chicken, and pork are currently. As production costs are optimized and the quality of the meat is excellent, it is projected that ostrich meat could become an economical solution to provide the masses with a source of protein at reasonable prices. Source: http://repository.lasalle.edu.co/bits... Juan Gonzalo Angel Restrepo www.tvagro.tv