The quail is a game bird and part of the family Coturnix – the same family that partridges belong to. They are in fact closely related – partridges are bigger, however, and brighter in colour. Quails are mostly coloured brown, tan or grey. Quails have a longer wing-span than partridges and are therefore stronger flyers. They are migratory birds and often fly long distances – such as between Africa and Europe.

There are over a hundred different varieties of quail – mostly in North America and Asia. All of them belong to two main groups; the Old World Quail and the New World Quail. Old World Quails originated in the eastern hemisphere. Probably the most popular example is the Japanese quail. Most new world quails have been bred from the Japanese quail.

Quails are very friendly birds – it is this characteristic that makes them such excellent poultry to keep, even on small holdings.

History

Quails have been bred domestically for more than four thousand years. It is widely believed that many of the quails we breed with today evolved from the Chinese quail. Records of quails dating back to 770 BC have been found in the Far East.

Egyptians so highly valued the quail as a source of protein that they established dedicated quail farms, to breed and grow quail. Quails were in fact so common in Egypt that they had their very own hieroglyph in the Egyptian language!

Why quails?

Quails are grown for both their eggs and meat. The eggs are best described as small speckled pearls and typically weigh about ten grams each. When compared to a chickens’ egg which usually weighs seventy-five grams, they are very small. However, the eggs are highly sort after and are considered a delicacy in many countries.

They contain three times the amount of vitamin B1, as chicken eggs, and twice as much vitamin A and B2. And to top it off, quail eggs contain five times as much iron and potassium, and are richer in phosphorous and calcium, than chicken eggs. They are widely considered one of the best dietary foods, and not just because of all the vitamins and minerals, but also because they contain no ‘bad’ cholesterol (LDL), only ‘good’ cholesterol (HDL).

They also have one of the highest feed conversion ratios of 2:1, which rivals that of almost all other land animals. Their meat is considered a delicacy in some countries. It is high in proteins, and provides an abundant source of vitamins and minerals. Plus the meat is incredibly flavoursome and very tender – especially if you grow it yourself.

Health Benefits

Quail eggs have many benefits, which is why they are so often considered a health food. One of the most notable benefits is that they have anticancer properties. They also:

• Remedy digestive tract disorders, such as, gastritis and ulcers
• Help cure anaemia and rid the body of heavy metals and toxins
• Help treat tuberculosis, asthma and diabetes
• Have strong anti-cancer properties and may help inhibit cancerous growth
• Alleviate and remove stones from the kidney, liver and gall bladder
• Strengthen heart muscles and blood cells
• Highly stimulate promiscuity. As well as nourishing the prostate gland, by restoring valuable nutrients.
• Promote good memory and enhance brain function
• Strengthen the immune system and slow down aging
• Improve skin colour and hair strength

Overall quail eggs strengthen the body and organs, prolong life and restore valuable nutrients and vitamins. They are one of the worlds’ wonder foods.

TO READ MORE ON QUAIL REFER TO THE BACKYARD FARMING MAGAZINE