COMPARATIVE PHYSICAL AND NUTRITIVE CHARACTERISTICS OF OSTRICH EGGS

The physical characteristics and chemical composition of ostrich eggs are reviewed in the process of investigating their suitability for tab le consumption. Some comparisons are made between: ostrich eggs and th ose of other avian species, and it is concluded that their physical ap pearance may make them attractive to consumers. The extremely strong s hells of ostrich eggs make them very resistant to breakage during hand ling and transportation, while also serving as a basis for the making of curies. The limited data available indicate that the contents of os trich eggs is similar to that of other avian species in terms of the p roportion of main components and chemical composition. Although the pr oduction of fresh ostrich eggs for consumption is currently not seen a s having great potential, there appears to be no reason why those not used as hatching eggs should not be utilized for table consumption.