There is no doubt that the South African market for rabbit meat is growing. As diners ' palates become more internationalised and sophisticated, demand for rabbit meat from the restaurant trade is increasing, while a concerted effort by the government to encourage rabbit production and consumption among lower-income households could see this important and healthy source of protein go a long way towards improving the diets of the poor. While white, urbanised consumers are slowly discovering that rabbit meat has much the same texture, colour and taste as chicken, black rural consumers are already well versed in the eating of rabbit, having been hunters of wild hare for centuries. Now, however, the challenge is to develop a rabbit growing industry, both for domestic consumption, retail sales and even exports.
SMALL STOCK
The economics of a domestic rabbitry
A small rabbitry housed in a garden shed
Domestic rabbitries could be the answer to the food security on many South Africans, says East Rand breeder
Nutritionally, rabbit meat compares very favourably with that of other species. In terms of calories and protein content it compares most closely with white turkey meat, although it has a slightly higher fat content than the latter( but nothing like the fat content of beef or pork). But it is in the production, housing, feeding and management that rabbits come into their own.
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