The PEI Emu Cooperative Association Ltd. and the PEI Food Technology Centre have recently signed an agreement to investigate properties of emu meat and emu oil.
Over the past five years, the emu industry in Prince Edward Island has grown from a start-up operation to an estimated 45 producers. The development of this industry is part of a growing global trend in ratite production.
In the spring of 1997, a preliminary trial was conducted with six emus. This allowed local meat packing plants to gain experience in handling emus. Scientists at the Food Technology Centre conducted investigations to observe post-mortem effects on meat quality. This work has led to a major project for both emu meat and emu oil.
Under this new agreement, the Food Technology Centre will conduct a series of investigations over an 18-month period. Food scientists will evaluate factors before and after slaughter, that effect meat quality. In the final phase, they will develop a series of value-added emu meat products.
At the same time, Food Technology Centre staff will investigate factors that influence the quality and stability of emu oil. They will identify and investigate the component in the oil that is reported to have anti-inflammatory properties, and will explore pharmaceutical and cosmetics uses for emu oil.
"I am pleased that the Food Technology Centre is able to make such a significant contribution to the emu industry," said Wes MacAleer, Minister of Economic Development & Tourism, "This is a good example of the province's commitment to assist small processors."
Chris Judson of the PEI Emu Cooperative Inc. is optimistic. "This project will place Prince Edward Island on the leading edge of emu research, and that Island emu processors will become competitive in the global market."
For more information contact: Lori Léger or Mary Jane Grant, P.E.I. Food Technology Centre at (902) 566-1725