1	Cutting the Costs of Ostrich Production
2	Value Pyramid Low Volume = High Costs High Value = High Quality
3	Measures of Performance Cost Per Chick Cost Per Kilo Meat Cost Per Kilo Processing Carcass Grade Skin Grade Fat Quality Feather Quality
4	Inputs Costs
5	Production Costs Consolidated
6	Costing Chick Production -Breeder Birds Breeder Birds = Number of Slaughter birds Not Eggs Not Day Old Chicks
7	Feed Production Value High Production High Nutrient Density – High Cost/Tonne Quality Ingredients, High Supplemented Vits and Mins Medium Production Medium Nutrient Density – Medium Cost/Tonne Quality Ingredients, Medium to Low Supplemented Vits and Mins. Low Production Low Nutrient Density – Low Cost/Tonne (often +/-25% higher intake) Poor Quality Ingredients/By Products, Low Supplemented Vits and Mins
8	Low Daily Feed Intake
9	Costing Chick Production -Breeder Birds
10	Chick Production – Chicks/Hen
11	Costing Chick Production – Cost/Chick – Breeder Feed
12	Incubation Costs Fixed Costs: Servicing Capital of Incubation Facility Labour (greater when high infertility and low hatchability) Electricity Administration Misc.
13	Other Economic Benefits to Enhance Producer Profitability Costs Reduced Veterinary Labour Investment required in Breeder Stock Investment required in Breeder Infrastructure Working Capital Capital Depreciation Costs Stronger Chicks require less Heat
14	Units of Production Slaughter Birds Cost per kg Meat Production Cost per kg Fat Production Costs of Processing Marketability of Meat Marketability of Skins Marketability of Fat Marketability of Feathers
15	Factors Influencing Costs per Kilo Early Slaughter Reduces Feed Intake Early Slaughter Reduces Infrastructure Required Early Slaughter Reduces Labour Costs Early Slaughter Reduces Working Capital Faster return on Working Capital
16	Can Slaughter Age of Ostrich be Reduced? Ostrich are now Produced with same weights in 7 Months that traditionally were achieved in 14 Months Poultry, Beef, Hogs and Dairy have all made dramatic improvements in production in recent decades
17	What about the Skins? How many have been told the skins will not be mature?
18	Follicle Classification
19	Slaughter Age Skin Study
20	Young Skins Follicle Study
21	Young Skins Acceptable IF Correct Nutrition Correct Feed Management Correct Farm Management
22	Slaughter Age
23	Other Benefits Young Slaughter and High Nutrient Dense Rations Cash Turnover improved Working Capital Required for Shorter Period Reduced financing costs Less Infrastructure Reduced Capital Costs and servicing of capital Healthier Stock Reduced Veterinary Costs Reduced Labour
24	Producer Costs Per Kilo
25	Producer Costs per Kilo
26	Comparative Systems
27	Processing Costs Per Kilo
28	Impact of Meat Yield on Processing Costs Per Kilo
29	Factors Influencing Revenue Meat Yield +/- 100% Meat Grade +/- 25% Skin Grade +/- 100% (many skins reject) Skin Follicle Class +/- 20% Skin Size +/- 30% Feather Quality Feather Density Fat Yield Fat Grade
30	Production Targets
31	Factors that Influence Production Feed Feed Management Farm Management Genetics
32	Top of Value Chain
33	Lucerne/alfalfa
34	Cutting Cost of Feed Obtain Feed with Highest Production Potential Volume (small groups work together buying power) Farm Production of Major Ingredients Bulk Purchasing of Ingredients Control Manufacture Location Ensure High Standard of Feed Management Ensure High Standard of Farm Management Minimise Wastage Improve Genetic Base
35	Factors that Influence Yield Feed Feed Management Farm Management Genetics
36	Value of Measurements of Production
37	Return on Investment
38	Value of Genetic Tracking
39	Value of Meat Quality Uniformity of Colour Holding Colour Uniformity of Muscles Sizes Aroma Texture Nutritional Content Drip Loss Consistency of Supply
40	ROI to Producer and Retailer
41	Value of Skin Quality Method of Rearing Scaring Pin Holes Removal Treatment Storage Tanning
42	Value of Fat Small Market as Inconsistent in Quantity and Consistency Emu Industry report 35% Variation in Oil Yields for same weight of Fat Variation in excess of 4 litres
43	Value of Feathers Volume Freedom from Parasites Damage Maturity General Health
44	Cut Production Costs Cost of Chick Early Slaughter Improved Feed Conversion Improved Percentage Liveweight to Meat Greater Yields = Reduced Processing Costs Improved Quality and Consistency Larger Muscles Greater Market Opportunities Improved Skin Quality Fat Revenue Economies of Scale Improved Genetics Increased Revenue
45	Potential Cut Costs and Increased Revenue?
46	High Production Nutrition