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Abstract
The physical characteristics and chemical composition of ostrich eggs are reviewed in the process of investigating their suitability for table consumption. Some comparisons are made between ostrich eggs and those of other avian species, and it is concluded that their physical appearance may make them attractive to consumers. The extremely strong shells of ostrich eggs make them very resistant to breakage during handling and transportation, while also serving as a basis for the making of curios. The limited data available indicate that the contents of ostrich eggs is similar to that of other avian species in terms of the proportion of main components and chemical composition. Although the production of fresh ostrich eggs for consumption is currently not seen as having great potential, there appears to be no reason why those not used as hatching eggs should not be utilized for table consumption.