EDITOR'S NOTE:  Digital photo of emu available upon request 
from spalmer@clemson.edu .


DATE:     3/29/01
CONTACT:  Dr. Mickey Hall, (864) 656-4022
WRITER:   Diane Palmer, (864) 656-4741

April 7-15 is National Emu Awareness Week    

     CLEMSON -- The American Heart Association has included emu 
meat in its listing of heart-healthy meats. The emu's low-fat 
meat is one of the reasons that National Emu Week was established,
according to Mickey Hall, Clemson Extension associate with the
Department of Animal and Veterinary Sciences.
     "National Emu Awareness Week, April 7-15, was created to 
educate the public about emu agriculture and their products," 
Hall said.
     A two-year study funded by the United States Department of
Agriculture (USDA) and the Wisconsin Department of Agriculture found
that a 100-gram (3.5 oz.) serving of emu contained 28.4 gm protein, 
4.7 gm of fat, 87 gm of cholesterol and 164 calories. The study 
was conducted at the University of Wisconsin-Madison.
     The Wisconsin Researchers also found emu meat to be low in 
sodium, higher in selenium than beef and rich in B vitamins.
     Because emus are free range or grain-fed livestock, there are 
no growth hormones or antibiotics added to their food. All emu meat 
is processed according to state agricultural regulations and submitted
for voluntary USDA inspections.
     The emu is the "most usable bird". It is raised for its multi-
purpose oil, low-fat, protein-packed red meat, fine supple leather,
doubled veined 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 eggs yearly. Each egg equals eight
chicken eggs.
     Emu meat is similar in taste and texture to that of lean beef. 
It is high in iron, protein and Vitamin C.  The meat is an excellent
choice for health-conscious consumers.
     It has been included on training tables for athletes and body
builders. The demand nationwide is higher than at any other time in 
the history of the emu industry.
     Emu oil has been used to promote healing and to prevent scarring
in burn patients. Athletes in the 2000 Olympics used emu oil to 
enhance the healing of bruises, blisters and to reduce muscle
inflammation. Medical professionals are also using it to sooth
arthritis inflammation and ease joint stiffness.
     The oil is also an excellent moisturizer, slowing the signs 
of aging, such as fine lines and wrinkles.
     The emu feathers are used to make fly lures and feather dusters
that pick up dust without creating static electricity.
     The strong, yet supple, emu leather is used to make purses, 
boots, wallets and clothing.
     Crafters and artists seek after the green emu eggshells. The
shells can be carved, painted or jeweled to make ornaments,
night-lights, music boxes, jewelry boxes or Faberge style eggs.
     For more information about emu meat and where it can be found,
contact the American Emu Association at 1-800-304-8768 or check 
out their web site at www.aea-emu.org.  You may also contact Mickey
Hall at Clemson University by calling (864) 656-4022.
                                  END