The Rural Voice, 1994-10, Page 35Emus help Wilder family
build a new way of life
Jerry and Susan Wilder were
quick to grab onto the idea of
farming emus and the change
the big birds have brought to their
lifestyle is proof of the potential for
this new kind of livestock farming.
The Wilders turned to emus in
1989 after frustration with low
returns on hogs on their Zurich
area farm. Today the couple have
250 emus plus rheas and
ostriches. They've put up a new
100 -foot -long barn to house their
profitable birds, a new incubation
building and about three acres of
outdoor pens. Profits from the
birds have helped the family's
future look more exciting.
Skeptics of five years ago have
become believers in ratite farming
of today, Jerry says. Although
prices went through the roof for
breeding stock last year, they
have returned to a more
reasonable level, allowing more
people to enter the industry.
And as ratite farming moves to
the next level, to production for
meat, skins and oil, recruiting
more farmers with large enough
flocks to meet demand is a
concern, Jerry says. One
restaurant already is serving emu
but among the 350-400 breeders
in Ontario it was hard to find
enough meat to keep it supplied.
There are contracts signed to
export ostrich meat to Europe but
there aren't enough farmers with
enough stock to fill the orders.
Problems with government
inspected slaughtering of the birds
have been overcome. There's a
strong demand for emu and rhea
oil. The Wilders are planning their
own new 150 -foot barn to house
40-50 breeding emu pairs to
supply the market (each pair
typically lays 15-40 eggs per
year). Jerry figures returns from
meat, leather and oil will be at
least $500, with an input cost of
about $100.
Those interested in learning
more can call Jerry or Susan
Wilder at 236-7345 or attend the
Ratite Association Convention at
the Waterloo Inn October 28-30
(call 519-579-0188).0
Wild Boar — fit for a king
Wild boar was once a
delicacy served only to
nobility but it is now
common on all menus of the better
restaurants in Europe. Wild Boar
are now being raised in a natural
environment here in Canada and
the meat is available to you.
Anyone looking for a unique,
delicious, healthy alternative must
try Wild Boar. Wild Boar is a lean,
dark red meat that is low in fat and
cholesterol. It has a mild but
distinct flavour. This flavour is
enhanced by using spices such as
juniper berries, thyme, cloves, bay
leaves and paprika. Wild boar can
be served as roasts, ribs, goulash,
stir fry, sausage, burgers, jerky
and pate. As the meat is lean —
Wild Boar should be cooked along
the same guidelines as beef or
venison. Wild Boar is
complemented nicely by fruit and a
good bottle of red wine. Recipes
are available from producers.
Wild Boar produced by local
breeders such as Fred and Ingrid
deMartines or Willowbend Wild
Boar, are raised in a natural envi-
ronment outdoors, all year round,
without chemicals or medications.
One female and her offspring run
per acre of land. The animals for-
age on acorns, roots, nuts, berries,
grasses and grains promoting a
relatively slow growth rate that
produces a lean but tender meat.
Wild Boar reproduce only
once a year with an
average litter size of four.
The young wean naturally between
four and six months of age. They
are then separated from the
females into same sex groups.
The animals are slaughtered at
approximately two years of age.
All meat is professionally slaught-
ered and inspected. Wild Boar is
marketed directly by the producer,
thus reducing marketing costs.
Wild Boar is a high quality
alternative meat that will add a
gourmet touch to any menu.0
.P 4? WILD BOAR
0
Q r
0 Z The Quality Alternative
• * • Meat • Breeding Stock
0
riz-
O `Q Naturally raised
�p m Ov Professionally slaughtered
'4R • AS`' and inspected.
For availability and information call:
WILLOWBEND or
WILD BOAR
RR #2, DASHWOOD
ONTARIO, NOM 1NO
519-238-5102
FRED AND INGRID
deMARTINES
RR #1, SEBRINGVILLE
ONTARIO, NOK 1 XO
519-393-6812
OCTOBER 1994 31