By the end of this chapter, you will be able to: - confidently plan ostrich farming activities according to the Livestock Production Manual (LPM).
Mastering this skill will help you set up successful ostrich farming operations that meet industry standards and support sustainable livestock management.
Compiled by: Fredrick Okoth
Ostrich farming in Kenya presents a promising opportunity for animal production professionals seeking diversification beyond traditional livestock. The growing demand for ostrich products such as meat, leather, and feathers, both locally and internationally, necessitates thorough planning and understanding of the unique requirements of this species. Successful ostrich rearing hinges on sound business strategies, compliance with legal frameworks, and careful species selection to suit the local environment and market needs. This chapter guides professionals through the crucial preparatory steps for establishing and managing a profitable ostrich farm.
Planning decides whether an ostrich enterprise will make money and keep running. Ostriches are large birds with long production cycles: a chick takes many months to reach slaughter weight and a breeding bird takes about two to three years to start laying, so the capital is tied up for a long time before income arrives. A mistake in the choice of site, market or birds is therefore expensive. Planning has four parts: research on the market, the rules, the welfare needs, the risks and the money; the business plan that turns the research into a working programme; the permits and licences that make the business legal; and the choice of the species and breeding stock.
Research is done before any money is spent. The farmer visits existing ostrich farms, speaks to buyers and to the veterinary and livestock office, reads the rules, and writes down what was learned.
Ostriches produce meat, leather, feathers and eggs. Ostrich meat is red, lean and low in fat, and leather is used for bags, shoes, belts and upholstery. Feathers are used in decoration and dusters, and infertile eggs and shells are sold for crafts and food. The farmer finds out who buys each product, in what quantity, to what quality standard and at what price, which products are sold locally and which need an exporter, and how the birds will be slaughtered and processed because slaughter must be at an approved facility. A market that cannot be shown to exist should not be assumed.
Before starting, the farmer finds out which licences, permits and standards apply. The ostrich is a wild species in Kenya, so the keeping and farming of ostriches falls under the wildlife law as well as under the livestock and animal health laws, and the farmer asks the wildlife authority, the veterinary and livestock office and the local authority what applies. Other laws to check include the Prevention of Cruelty to Animals Act, the Animal Diseases Act, the Environmental Management and Co-ordination Act, 1999 on environmental approval, rules on land use and slaughter and export requirements for meat and skins. The details are confirmed with the offices concerned in writing, and the licence conditions are kept on file.
Ostriches need space to run, shade, clean water, a balanced diet, protection from predators and cold or wet, and humane handling. They are fast runners with powerful legs and can injure handlers, so handling facilities and trained staff are needed. Birds must not be kept in overcrowded or muddy conditions and must not be left without veterinary care when sick. Welfare needs are costed in the plan, since they affect land, fencing and labour.
Challenges include high start-up costs, slow return on investment, shortage of trained staff, losses of eggs and chicks at incubation and in the first weeks, leg and gut problems in chicks, diseases such as Newcastle disease, predators, harsh weather, and uncertain or changing market prices. The farmer lists each risk with the action to reduce it. A new farmer often starts with a small flock to learn before expanding.
The farmer estimates the capital needed for land or lease, fencing, shelters, incubators, brooders, handling facilities, breeding stock and equipment, and the running costs for feed, labour, veterinary services, water, power, marketing and licences. Because several years pass before the first income, working capital is needed to carry the farm through this period. The farmer compares the expected income with the costs, calculates break-even and decides how the venture will be financed.
A business plan puts the research into a written plan used to guide the enterprise and to apply for credit. It usually has the following parts:
The plan is reviewed each year and changed when prices, costs or results change.
A farm must have the permits and licences required before it opens, and must keep them valid. The farmer identifies the offices concerned, applies in good time and keeps copies of all documents. Typical requirements include:
Species selection means choosing the type of ostrich to keep. Three types are important: the red-necked ostrich (Struthio camelus, which includes the Masai ostrich), the blue-necked or Somali ostrich (Struthio molybdophanes), and the African black, a domesticated type bred for skin, meat and feathers and widely used in commercial farms. The farmer looks at the following:
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Create a free accountThis chapter provides a comprehensive guide to carrying out ostrich rearing, beginning with the essential planning stage which involves researching market demands, legal and welfare requirements, potential challenges, and financial considerations. Developing a detailed business plan and acquiring the necessary permits and licenses are critical steps before starting the venture. Careful species selection ensures suitability for the intended farming objectives. The chapter then explores the facilities and equipment needed to create a conducive environment for ostrich farming. Effective breeding management and the proper care of hatchlings are discussed to enhance productivity and survival rates. Routine management practices are outlined to maintain health and growth, while marketing strategies for ostriches and their products are examined to optimize profitability. The importance of biosecurity measures to prevent disease outbreaks and waste management to maintain hygiene and environmental sustainability are emphasized. Finally, the chapter highlights the necessity of thorough record maintenance to monitor performance and support informed decision-making.
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