Ostrich

Struthio camelus

Portrait of an ostrich

Photograph by Carsten Peter

The flightless ostrich is the world's largest bird. They roam African savanna and desert lands and get most of their water from the plants they eat.

Though they cannot fly, ostriches are fleet, strong runners. They can sprint up to 43 miles (70 kilometers) an hour and run over distance at 31 miles (50 kilometers) an hour. They may use their wings as "rudders" to help them change direction while running. An ostrich's powerful, long legs can cover 10 to 16 feet (3 to 5 meters) in a single stride. These legs can also be formidable weapons. Ostrich kicks can kill a human or a potential predator like a lion. Each two-toed foot has a long, sharp claw.

Ostriches live in small herds that typically contain less than a dozen birds. Alpha males maintain these herds, and mate with the group's dominant hen. The male sometimes mates with others in the group, and wandering males may also mate with lesser hens. All of the group's hens place their eggs in the dominant hen's nest—though her own are given the prominent center place. The dominant hen and male take turns incubating the giant eggs, each one of which weighs as much as two dozen chicken eggs.

Contrary to popular belief, ostriches do not bury their heads in the sand. The old saw probably originates with one of the bird's defensive behaviors. At the approach of trouble, ostriches will lie low and press their long necks to the ground in an attempt to become less visible. Their plumage blends well with sandy soil and, from a distance, gives the appearance that they have buried their heads in the sand.

Ostriches typically eat plants, roots, and seeds but will also eat insects, lizards, or other creatures available in their sometimes harsh habitat.

Read full here... http://animals.nationalgeographic.com/animals/birds/ostrich/

ostrich farms

Interesting Facts About Ostrich Farming

Decorative feathers, delicious and nutritious meat and strong, attractive leather are just some of the reasons to consider the lucrative business of ostrich farming. It can also be an aid for healthier eating habits.

Ostrich farming is currently conducted in over 100 countries across the world. From cold climates such as Alaska and Sweden to equatorial countries like Brazil and Indonesia, ostriches are being raised as livestock with high yields. Because of its hardy nature, virtually any area is adaptable for the ostrich. Its feathers provide great protection with their insulating abilities; keeping the bird cool in hot climates and warm in colder areas. Humidity does present a problem, not with the adults but with the chicks which are highly susceptible to diseases that can be present in those conditions.

There are several reasons why ostrich farming can be a good investment. One breeding pair of ostriches is capable of producing up to 40 chicks per year. One healthy male can breed with up to three females during the same season. The incubation time of the ostrich eggs is only 42 days, so it is conceivable that your flock of birds can multiply exponentially in the best of conditions.

Another reason many people consider the business of ostrich farming is that the meat and hide of ostriches are in great demand. The cost of raising ostriches is much less than that of many livestock, because the ostrich is a free range animal that requires virtually no care after the age of 4 to 5 months. Feeding the birds is a much lower investment than feeding livestock, as the weight gain is greater with less feed for the ostriches.

Yet another benefit of ostrich farming is that you don't need a great deal of land to get started. For a pair of ostriches, only 1/3 of an acre is needed for them to roam; ½ acre for a trio of birds. They do not require shade, so open land is perfect for them. A free water source is vital, however; ostriches require 1.5 gallons of water per day. These birds spend about 75% of daylight hours feeding. Green grasses and pelleted feed make up the diets of the birds, with most of their minerals and nutrients found in a good palletized food.

In ostrich farming, there is very little waste when the birds are slaughtered. This means more bang for the buck. The meat goes to distributors, the hide to leather producers, the feet to the Asian markets as an aphrodisiac, the feathers to automobile distributors as paint aids and the eyes are purchased by research clinics that study human cataracts.

There are many positive reasons to begin ostrich farming, including the profits from selling the meat, hide and other parts of the bird. It can be a rewarding venture as well; knowing that supplying a healthier product can result in healthier eating habits.

Read about male goose, female goose, goose facts, ferret facts, ferret hunting, ferret food and other information at the Interesting Animals website.

Article Source: http://EzineArticles.com/?expert=Sara_Le

ostriches

How to Draw an Ostrich

African native Ostrich is one of the largest flightless birds. It belongs to the Struthionidae family and is the only extant species of its kind. Despite heavy bodies (63 to 133 kilograms), ostriches are exceptionally good runners due to their strong legs. Their land speed is approximately 70 kilometers an hour, which is by far the highest record for any bird. Ostriches are known for their soft, multi-layered feathers that hold air inside and provide excellent insulation. As many as five subspecies of ostriches have been identified that vary in appearance.

Steps to draw ostrich: From artistic consideration, drawing an ostrich is not a very complex task, except defining the plumage. The following steps will guide you on the process:

• Model picture: The first step is to get a reference image of the bird that you wish to draw. It is convenient to browse through the internet as you can get a broad range to choose from. You may look for other options, like books, periodicals, journals, and newspapers also.

• Framework: The basic geometrical drawing of an ostrich does not pose much challenge. A freehand 'S-like' curve should be drawn that traces the structure and length of the body. Represent the head portion with an appropriate sized circle near the upper end of the curve. A large, rounded oval or a circle can be used for the body. Locate the legs by long, straight, or angular lines. Append small ovals at the end of these lines, for the feet.

• Body Structuring: As you refine the shape of the head, extend the beak in a flat, 'V-like' shape. The prominent eyes are placed near the beginning of the beak. For neck, draw lines on the either side of the reference line. Keep track of the thickness of the neck. Draw feathers on the rounded central portion. The legs of an ostrich are particularly strong and thicker than the other long-legged birds. Its feet have two toes of varying sizes. The primary toe has a curved nail. Its skin around the lower leg is ridged in a parallel fashion in the front.

• Color and Shading: It is a matter of preference whether you wish to create a pencil work or a color drawing.

Both entail detailed shading effects, especially on the central body. The Southern Ostrich has grayish-brown colored feathers and similarly colored body. The North African Red-necked Ostrich has pink to reddish head, neck, and feet. Its feathers in males are primarily black in color, while brown in the case of females. The Masai Ostrich has pink body with black & white feathers and brown tails. The Somali Ostrich has bluish grey bodies. The males have black plumes with white tails, while the females have deeper brown feathers.

Annette Labedzki received her BFA at the Emily Carr College of Art and Design in Vancouver, B.C. Canada. She has more than 25 years experience. She is the founder and developer of an online art gallery featuring original art from all over the world. Please visit the website at http://www.Labedzki-Art.com It is a great site for art collectors to buy original art. Artists can join for free and their image upload is unlimited.

Article Source: http://EzineArticles.com/?expert=Annette_Labedzki

Ostrich Feathers

Ostrich feathers have being used since ancient times. They were used in Egypt by Cleopatra and King Tutankhamen in ornamentation and fans. In Rome they were used by roman officers in their headgear to indicate their rank. Today these feathers are used in centerpieces in wedding ceremonies and other events like baby shower, bridal shower, birthday party, confirmation, communion, corporate event, engagement, family reunion, high school prom, graduation, school reunion, sweet sixteen, or New Years Eve party etc.

Ostrich feathers are available in many different colors like black, gray, gold, orange, red, pink, yellow, fuchsia, magenta, burgundy, blue, navy, teal, turquoise, purple, Kelly green, emerald, forest, lime, rose, lavender, royal, mint, peach and cream. Ostrich feathers or drabs make very elegant centerpieces.

With Ostrich plumes we can also make very soft dusters. They are also used for cleaning purposes as they have natural oil in them which attract dust particles and hold on dust particles. These dusters last long after long frequent use. They easily clean dust without pressing hard. Also these dusters can be easily cleaned after their use with a mild soap or shampoo. Also if possible use lukewarm water to clean it and then leave it overnight or use a hairdryer to dry it. Also store them at room temperature so that they last long as humidity can damage them. These dusters can be used to clean knickknacks, glass, electronics, furniture etc.

We can make quiet eye catchy feather tress with ostrich feathers and can use bright, colorful and dyed feathers. Theses feathers comes in 5 inches to 30 inches of length and natural colors in which they are available are brown, gray, white and black and also we can dye them to achieve the color of our choice. Dying an ostrich feather is also not a tedious job and this can be done at home only by following simple steps.

1. First of all choose the dye according to your taste whether you want any vibrant color or want a subtle look.

2. Take a big container filled with water and cook the ingredients until their colors are released and place the feathers into the water without bending them. Let the feathers soak the color and let them get darker than the color you want because once they are dried the color will lighten.

3. Take the feathers out of the container and in order to dry the feathers use a hairdryer with lowest settings so that you do not scorch them with direct heat and after that pat them with a towel to get off moisture as much as possible.

4. Now place them on a newspaper and put dry starch on them and after sometime shake the feathers one by one or tap them against table edge or any other edge to get starch out of them. This will give fluffiness to the feathers.

Not only fashion designers are using natural color or dyed ostrich feathers in their dresses but now these feathers are liked by many women and are used by them to add grace to their dresses, hairstyles and give them an elegant look.

Neha Chawla writes on behalf on Plumesnfeathers.com which Offer Excellent Quality and Decorative Feather like Peacock Feathers, Ostrich Feathers, Goose Feathers, Pheasant Feathers, Feather Fans, Feather Pens, Feather Pads and Related Goods for Wholesale and Retail.

Article Source: http://EzineArticles.com/?expert=Nehac_Chawla

ostrich eggs

Common and Uncommon Edible Eggs

Eggs have always been a popular delicious and nutritious food. When most people think of eggs, they think of eggs that come from a chicken. Commercially produced chicken eggs are used more often than any other type of egg and are the eggs that people will find the most in supermarkets. Although, the chicken egg is the most common egg sold, there are a wide variety of different types of eggs that are edible and tasty.

Duck Eggs: These eggs are a little larger than chicken eggs. Duck eggs contain more flavor than chicken eggs, but they have a higher level of fat. The egg white has a higher level of albumen than the chicken egg. The duck eggs available on the market are large.

Quail Eggs: These eggs are much smaller than chicken eggs, but are similar in flavor. The shells are speckled and their color varies from dark brown to blue or white. Quail eggs are commonly hard boiled and used as an appetizer or as a hors d'oeuvre.

Goose Eggs: The goose egg is larger than chicken or duck eggs. Goose eggs are very high in fat and cholesterol. They are very rich and are often used in desserts.

Turkey Eggs: The turkey eggs are much like the chicken eggs, but are larger. They are also similar in flavor. The shell colors can be white to cream with brown speckles. They are usually found in specialty markets. They are very high in cholesterol and fat.

Ostrich Eggs: One ostrich egg is equal to 20 to 24 large chicken eggs. They are mainly sold for their uniqueness. They are often used in omelets and as scrambled eggs.

Other edible eggs include Pigeon, Pheasant, and Emu. As well, there are also eggs from fish such as Salmon, Sturgeon, Cod, Shaker, Whitefish, and Hake

Two methods of acquiring eggs that are growing in popularity are Organic Eggs and Free Range Eggs. Organic eggs are produced from hens that have been given all natural feed that do not contain any pesticides or herbicides. Free-range eggs are eggs produced by hens that have been raised outdoors. Eggs are called free-range if the hens have daily access to the outdoors.

Eggs are so popular because they are a cheap and healthy food that can be made into a variety of meals such as hardboiled, coddled, shirred, omelet, frittata, soft-boiled, scrambled, fried, and poached. They are also used as a key ingredient in many food dishes.

The egg is a very nutritional food enjoyed by most people. They contain a high amount of protein and a number of vitamins, minerals and trace elements. The egg is a source of all the B vitamins. It is a primary source of vitamins B12 and B2 (riboflavin). The egg is also an important source of vitamins A and D. A medium egg has an energy value of 78 kilocalories. The fat in an egg is found mostly in the yolk.

When eaten in moderation, eggs make a substantial contribution to a healthy diet.

These edible eggs are great for breakfast because of their high nutritional value. You can experiment by using some of these eggs in an easy recipe for any meal of the day.

Article Source: http://EzineArticles.com/?expert=Amy_Nutt

ostrich egg

Personal Growth and the Ostrich Egg

It was hot that summer, hotter than four kids from the chilly Pacific Northwest could comprehend. Our dad had gotten a math scholarship for six weeks in Champaign-Urbana, Illinois, so he and Mom had piled all us kids into the Volkswagen van and headed off cross country to a planet very unlike our own.

It was way too hot to play outside, so every day we escaped to the air-conditioned shopping center across the street. Malls were not yet ubiquitous, seemed jammed full of mystical treasures, and our parents let us go over unchaperoned! - the immensity of this freedom was almost inconceivable to us.

The most magical treat of all was right inside the front door: an aquarium that held six chicken eggs and a gigantic four-pounder from an ostrich. Listed on the pedestal below were the dates they were expected to hatch. It was only a matter of weeks, but in the time frame of children, forever. We waited every single day that summer for those eggs to hatch, and every single day we would run over to the mall to see if it was time yet. Waiting, waiting, we waited -- and not too patiently.

The ostrich egg turned out to be a dud. But every one of us, my brother and sisters and I, remember the best day of the summer as the one when we arrived and the chickens were finally hatching. We city kids watched the natural miracle as they pecked their way out of their shells, all wet and squeaking. We found out it wasn't all sanitized, Disney-fied as we'd been led to expect by the cartoons where adorable baby chicks burst out of their shells spotless and downy. It took untold effort for them to facilitate their own births, and one chick was all bloody from being cut by its shell.

I often recount this story for my patients who are grappling with why it all hurts so much. The way of personal and spiritual growth takes untold effort and is often 'bloody.' It doesn't just spring out fully formed because you say a few affirmations or read shelves of self-help books. It's a painful process; there are no two ways about it. "Your pain is the breaking of the shell that encloses your understanding," Kahlil Gibran wrote. Just as in the birth process of the chicks, the pain and struggle involved in the birthing of oneself is not an aberration, but the most natural thing in the world.

© 2011 Catherine Auman

Catherine Auman, MFT is a spiritual psychotherapist and the Director of The Transpersonal Counseling Center in Los Angeles, Calfornia. She has advanced training in both traditional and alternative methodologies based on ancient traditions and wisdom teachings. Visit her online at http://www.catherineauman.com

Article Source: http://EzineArticles.com/?expert=Catherine_Auman

about ostrich

A Whole Lot of Ostrich Facts

1. Ostriches can not fly.

2. They are native to the African continent.

3. There were once Arabian Ostriches. Unfortunately, they were hunted to extinction in the mid-twentieth century.

4. Ostriches can run at a maximum speed of 45mph (70km/h) making them the fastest two-legged animals in the world.

5. They use their wings like 'rudders' of an airplane to change direction whilst running.

6. It is the largest living bird with males reaching up to 9 feet!

7. Ostriches can weigh up to 130 kilograms (20 stone).

8. The ostrich has a diet of plants and insects.

9. They are group birds. Flocks vary between 5-50 ostriches.

10. If in danger an ostrich will either run away or lay flat on the ground. However, they can also attack with a powerful kick. Strong enough to kill a lion!

11. They do not bury their heads in the sand. This is a myth!

12. Their feathers are used for dusters. The barbules in the feathers act like 'fingers' to collect dust particles.

13. Ostriches have the largest eyes of any land animal. Very useful for spotting predators in the distance. Their eyes are bigger than their brains!

14. They have three stomachs.

15. The ostrich has a lifespan of up to 45 years.

16. In a communal nest, a female ostrich can still spot her own eggs. The dominant female gets to lay her eggs first.

17. The incubation period for their eggs varies between 35-45 days.

18. The bird has ancestry of at least 40 million years. Evidence comes from a fossil found in Europe.

19. Males control a territory of up to 20 square kilometers (8 square miles).

20. Ostriches have no teeth. They swallow pebbles to grind down food in their gizzards. There are around 1kg of pebbles inside an ostrich stomach!

21. Ostriches raised by humans will often try to court them!

22. Apparently, the taste of ostrich meat is similar to beef.

23. In some cultures people have ostrich races where they ride them like horses.

So, there you have it. A whole lot of ostrich facts that you realised you wanted to know!

Written by Gary Mullen from Ostrich Feathers.

Reprint Rights

You may reproduce the content of this article onto your own website. However, to do so you must include a link back to HandcraftedUK. Thank you.

Article Source: http://EzineArticles.com/?expert=Gary_Mullen

the ostrich

The Wonders of Ostrich Fat And Ostrich Oil

An often overlooked by-product of ostrich farming is the ostrich fat. This is a little-known resource that can easily add value to the slaughtered bird.

Ostrich fat is white in color, and found along the spine of the ostrich, and on the undercarriage of the bird. The deposit on the undercarriage is stored as a thick pad of fat between two layers of gray skin. As with all other animals, the fat layer is a storage place for energy that can be used in times of stress and inclement weather, or when food becomes scarce. It's a reserve.

The amount of fat found on an ostrich is highly variable. Age, seasons, nutrition, stress levels, genetics and more are determining factors in the amount available. However, a significant amount of fat will be found on most slaughtered ostriches. If an ostrich is found with no fat pad at slaughter, the matter needs to be investigated further. Was the bird ill, or stressed? Were there other determining factors, such as was be bullied away from the feeding area? Having no fat pad points at either bad management of problem areas that need to be resolved. Remember that an ostrich that has no fat reserves has no energy reserves for an emergency.

Ostrich fat is useful in both edible and non-edible applications. Some manufacturers use the fat in processed meats like sausages. Some ostrich farming ventures add the rendered ostrich fat to their ostrich feed as an additional source of fats for energy. The ostrich fat has also been used experimentally in pharmaceutical and cosmetic applications.

All testing and experimental use of ostrich oil has been found to date to be variable. The rendered oil has been found to vary too greatly to be of use in these pharmaceutical and cosmetic industries on a commercial-scale. Further development and research will have to be undertaken to provide a stable and consistent quality, to be of any use to these industries. It might require some time to reach these necessary standards in the production of ostrich oil, but it will be well worth the trouble.

Note the emu industry has developed an emu oil industry because emu oil was the primary source of income. For ostriches however, ostrich meat is the primary source of income, followed by ostrich skins and ostrich feathers. Few ostrich farming enterprises have really investigated ostrich fat, except for a few small-sized farms looking at the tourist market.

By keeping up with testing and experimenting with ostrich oil in small-scale, and developing products such as soaps, creams and lotions, we are developing yet new opportunities for our ostrich farming venture to grow.

For more information on ostrich farming, check out this ebook entitled "How to Start An Ostrich Farm"

Alan B. Stables is a freelance writer on alternative agriculture, has organized the World Ostrich Congress in Madrid, Spain in 2005 and has also been a guest speaker in Brazil, China, Egypt, Italy, Latvia and Spain, on how to market ostrich produce for maximum returns. His leaflet "The Information Guide on How To Remove, Store, Transport and Grade Your Ostrich Skins" has become an Ostrich Industry Standard that has been translated and used in many countries today. Alan is also a founding member of the World Ostrich Association.

Article Source: http://EzineArticles.com/?expert=Alan_Stables

ostrich pictures

Establishing Ostrich Farming Revenue Sources

Without established or emerging revenue sources, ostrich farming, as any other business, would cease to exist. The first source of revenue should be established before the venture is undertaken, and then secondary sources of revenue can be sought out as by products become available, or as your own production and processing venture yield extra resources.

It remains a challenge in any new company to generate cash flow throughout the producing and processing phases to make the business not only viable, but successful.

In ostrich farming, the first source of revenue in the early 1990's was seen to be providing the market with breeding ostriches, for emerging ostrich farming ventures to buy. This only remains profitable as a main source of revenue as long as the market is large enough to absorb all the stocks you have available, and that at a profitable price.

To keep up with the new developments in agriculture and technology, farmers have had to branch out into additional revenue sources, and often these new opportunities have become the driving force of their enterprises, and the main source of revenue of selling breeding ostriches has become an additional but secondary revenue source.

Let us look at the different areas of revenue that can be generated by an ostrich farming enterprise.

Revenue firstly comes from one or all of the products coming solely from the ostriches:

Ostrich meat. This can be in the form of fresh meat, frozen meat, biltong, value added meal, offal and bone meal.

Ostrich feathers. Think of single feathers, fashion and utility such as dusters.

Ostrich skins. Sold fresh to a tannery, or as finished leather or even manufactured accessories such as bags, clothing, wallets, purses and belts.

Ostrich eggs. Can be sold as fertilized eggs for incubation, or infertile eggs can be blown and sold empty. Egg shells are sought after by artists and those in the craft industries for carving. Crushed egg shells as a calcium source in feed.

Ostrich fat. can be refined oil for feed, pharmaceuticals and cosmetics.

Live ostriches. Birds ready for slaughter, the sale of chicks at various ages to feedlots or new enterprises, breeders.

Tourism. You can allow groups to visit your farm for educational and sight-seeing tours. Incorporate an ostrich craft shop for extra sales or product and ostrich processed meats.

Additional sources of income can be obtained by providing services. 

• Incubate eggs for small-scale farmers that do not own an incubator
• Provide expertise to start-up ventures
• Slaughter / process birds and /or products for small-scale farmers
• Provide transportation for small-scale farmers

Whichever of the many available fields you decide to branch into, remember to market and price each area according to market values. If you are producing your own feed, value the feed at market value, and not at cost. Even for the use of only your own ostriches, this should be calculated at market value. Rather show the extra profits as being those of the secondary revenue source of providing feed, than to increase the profit yield of the finished ostriches.

Remember that although each of these areas can be seen as an independent area of revenue gain in your ostrich farming enterprise, they are all interdependent on another, and will build the value and success of your company, if each area is managed profitably.

For more information on ostrich farming, check out this ebook entitled "How to Start An Ostrich Farm".

Alan B. Stables is a freelance writer on alternative agriculture, has organized the World Ostrich Congress in Madrid, Spain in 2005 and has also been a guest speaker in Brazil, China, Egypt, Italy, Latvia and Spain, on how to market ostrich produce for maximum returns. His leaflet "The Information Guide on How To Remove, Store, Transport and Grade Your Ostrich Skins" has become an Ostrich Industry Standard that has been translated and used in many countries today. Alan is also a founding member of the World Ostrich Association.

Article Source: http://EzineArticles.com/?expert=Alan_Stables

ostrich meat

The Evolution of Ostrich Meat As a Primary Source of Income to the Ostrich Farmer

Ostrich farming has gone through developmental stages throughout the years, but it has only recently developed ostrich meat as a major source of income.. In the early years, ostriches were kept to ease the harvest of feathers, which were the primary source of revenue at that time. After World War II, the ostrich farming industry underwent a great transition to having the ostrich skins as the primary source of revenue. With the age of better refrigeration, organized cold-chains and a larger, more easily accessed market via better transportation, it has become possible to change the focus once again. That focus is now on ostrich meat as the primary source of revenue.

Let us look at the ostrich meat, and the great market open too it.

Ostrich meat is classified as a red meat. It does not have intra-muscular fat; the fat is all situated in a large pad on the breast, and along the spine. This makes the meat a healthy alternative for those consumers seeking a low-fat alternative to beef or pork.

Most of the meat on an ostrich sits on the legs and thighs. As the ostrich is a flightless bird, the wings are very underdeveloped, therefore giving us very little muscle (meat). However, the breast does have +/- 10 kg (5 lb.) of meat, and the neck is also a favorable cut with a lot of extra meat.

The amount and quality of meat that an ostrich will produce once slaughtered is variable, as with any other livestock. Factors that influence the amount, taste, texture and quality of the meat are:
• The diet
• Management of health
• Diet
• Age
• Genetics
• Feed Conversion Ratio

A good average for a young ostrich at between 200 and 280 days is currently between 110 - 125 kg (50 - 58lb) live weight. Once slaughtered this gives an average of up to 50 kg (25 lb.) boneless meat.

The white ostrich fat is, as previously stated, situated on a thick pad on the underside of the ostrich. Some fat is also situated along the spine, and other clearly defined areas. Ostrich fat is a fat reserve necessary for the well being of the bird. It is a source of energy during times of stress and in the cold months when extra energy is required. This fat is an excellent source of revenue at slaughter.

The carcass bones are also an additional source of revenue. Once dried and ground as bone meal, their value as a feed supplement in many commercial feeds is note worthy.

Ostrich meat is sold as many different cuts, and different regions have their own specialities.
• Fillets
• Steaks
• Stewing cuts
• Roasts
• Biltong (Jerkey)
To name but a few.

Value can be added to the ostrich meat in different ways:
• By the addition of marinades, or vitamin and mineral enhancers
• By certification and grading marks
• By processing
• By vacuum packing

With the constant growth in world populations, and with the development of technology, ostrich meat has a wonderful opportunity to develop further as a constant supplier of meat protein.

For more information on ostrich farming, check out this ebook entitled How to Start An Ostrich Farm.

Alan B. Stables is a freelance writer on alternative agriculture, has organized the World Ostrich Congress in Madrid, Spain in 2005 and has also been a guest speaker in Brazil, China, Egypt, Italy, Latvia and Spain, on how to market ostrich produce for maximum returns. His leaflet "The Information Guide on How To Remove, Store, Transport and Grade Your Ostrich Skins" has become an Ostrich Industry Standard that has been translated and used in many countries today. Alan is also a founding member of the World Ostrich Association.

Article Source: http://EzineArticles.com/?expert=Alan_Stables