Value Added Chicken and Emu Meat Production for Innovative Entrepreneurship Development in Andhra Pradesh, India Madhuri S. Bindu*, Murthy MRK** *Associate Professor, Department of LPM, College of Veterinary Science, Sri Venkateswara Veterinary University, Tirupati, Korutla, Karimnagar **Research Associate & Research Scholar, JNTUH, National Academy of Agricultural Research Management (NAARM), Hyderabad, A.P., India Online published on 7 May, 2014. Abstract The poultry industry is an important food sector that has become increasingly sophisticated as the level of economic development has increased. The purpose of this study is to suggest ways to improve the efficiencies of the poultry value chain and to build sustainable competitive poultry industry. There is an absence of information on research conducted to characterize, understand and develop the emu production systems in Andhra Pradesh. This study investigates the resulting problem of improvement in emu farming needs to be tackled by a) increasing productivity of emu production and delivery system and b) increase farmer's profits through better value addition. Value addition to food products assumed vital importance due to: 1. Diversity in socio-economic conditions, 2. Industrial growth, urbanization and 3. Globalization. It is not merely for higher monitory return but also with better taste and nutrition. Value is added by changing their form, colour and other such methods to increase the shelf life of perishables. Hence, the study found that there is a great scope to extend requisite technical know- how to agro based industries for the production of value added food products. Top Keywords Emu farming, entrepreneurship, broiler, marketing, meat, value addition. Top |