Newsletter No. 29 – August 2005 Item 2 The SAOBC [South African Ostrich Business Chamber] published a new article in July under the heading of Research and Development. The article is written in Afrikaans and no longer available on line … Continue reading →
Newsletter No. 28 – July 2005 Item 2-6 History Ostrich can be reared without Alfalfa included in their diet, but at a tremendous cost to the producers in lost production and putting at risk the long term commercial success of … Continue reading →
Newsletter No. 24 – March 2005 Item 1 Increasingly Nutrition is the being recognised as the cause and the treatment of many health problems today. Despite this many still argue that nutrition is not the primary cause of the majority … Continue reading →
Newsletter No. 26 – May 2005 Item 4 A benchmark is: a standard by which something can be measured or judged. Benchmarking is the process of determining who is the very best, who sets the standard and what that standard … Continue reading →
Newsletter No. 25 – April 2005 Item 3 Taking the discussion above a step further let me cite a few papers that prove the current production challenges facing our industry: a. Recent Advances of Ostrich Nutrition in South Africa: Effect … Continue reading →
Newsletter No. 24 – March 2005 Item 4 The World Ostrich Association has an important role to play in communicating meaningful data. In 1997 I developed a questionnaire. The reason I developed the questionnaire was that most all in the … Continue reading →
Newsletter No. 24 – March 2005 Item 2 Aquaculture, another new agri-processing industry, has shown rapid expansion in recent years, going from 7million metric tonnes in 1980 to 38million metric tonnes in 2001. Figure 1 shows the comparative growth rate … Continue reading →
Newsletter No. 22 – January 2005 Item 4 The following is the opening statement of a document entitled “Factors Affecting Poultry Meat Quality” produced by Julie K. Northcutt a scientist from The University of Georgia: Quote: Before poultry meat quality … Continue reading →
