The world's population is projected to grow 50% in the next 25 years. As this growth occurs, the food chain will be strained to unimaginable levels. Production of rabbit meat is estimated to be 2.5 million tons per annum. This would mean that per capita, an annual consumption of 280g per person per year. The five major rabbit producing countries are Italy, Commonwealth of Independent States (Russia and the Ukraine), France, China, and Spain. In Africa, the leading rabbit producing countries are Morocco and Nigeria. These are reported to produce 20,000 to 99,000 tons meat per year. This clean white meat also allows the fastest and easiest way to produce food for an ever demanding population. Rabbit meat is one of the healthiest meats on the planet.
"Become the largest producer of white meat food source for the Caribbean and south east USA , by training and inspiring others to do the same"
Investco International designs, trains, sources, and consults the Rabbit farming industry . Investco manages World rabbitry facilities. We strive to operate the cleanest, most efficient organic rabbit farms in the world. Our self contained environments produce large strong healthy organic white meat fryers, disease free. Currently Rabbit meat is one of the healthiest white meat available. This meat is becoming the fastest growing meat industry. Many restaurants offer this delicacy on their menu in attempts to become more European.
In comparison with the meat of other species, rabbit meat has a low cholesterol level (50 mg – 10 gm-1), fewer calories, lower fat content and is richer in proteins than beef, pork, chicken or lamb (Table 1). Rabbit meat is also richer in certain vitamins and minerals, and is relatively rich in essential fatty acids. Rabbit meat 4 is especially good for babies, elderly people and anyone with stomach disorders because it is easily digested. As shown in the table below, rabbit fat contains less saturated fatty acids (stearic and oleic) than other species and higher proportions of the polyunsaturated linolenic and linoleic fatty acids. Unsaturated fatty acids have lower melting points than saturated fatty acids.
|Animal||Protein (%)||Fat (%)||Moisture (%)||Cal./lb.|
|Rabbit||20.8 – 25.5||10.2||67.9||795|
|Chicken||20.0 - 21.5||11.0||67.6||810|
|Veal||18.8 - 19.1||12.0 - 14.0||68.0||840|
|Beef||16.3 - 19.0||28.0||55.0||1440|
|Pork||11.9 - 13.3||45.0||42.0||2050|
Source: Anon (1997) & Lane (1999) Table 2 Fatty acids profile of ruminant tallow, pig fat, poultry fat and rabbit fats Fatty acids Attributes C14:0 C16:0 C16:1 C18:0 C18:1 C18:2 C18:3 Tallow (ruminants) 4 27 2 24 42 2.5 - Fat (pigs) 1 27 3 12.5 45 8 0.5 Fat (poultry) 0.1 26 7 7 40 20 - Fat (rabbits) 3.1 29 6 6.1 28 17.9 6.5 Source: Adrian et al. (1981) cited by Lebas et al. (1997)