Do any of you produce Quail eggs for the restaurant market,or have you tried it with not much success. Wondering if it could be a small enterprise ,when I become retirement age.Any information would be appreciated.
We ran a dozen or so in a hut years ago. If I remember correctly we had to pick the eggs up off the floor from amongst the bedding as they didn't seem to like laying in nest boxes. Otherwise easy to keep.
There was quite a good demand for the eggs at that time.
I saw an article on it in a smallholder mag a couple of years back. Sounded like it might be a goer but you might need to be in striking distance of 'that London' or maybe Gloucestershire i.e. where there are plenty of fancy restaurants and money, to make it really pay.
A mate of mine had a Quail egg unit up until fairly recently, producing fresh and hard boiled eggs. I was asking him about it just last week. He had over a thousand layers at one point, but has gone out of it altogether now.He said when the eggs date stamp, ( thirty days,I think) was nearly up, then customers were reluctant to buy them, and as most traders had relatively small orders at a time, it was too much running about.
Location: Village Hotel Bury, Rochdale Road, Bury, BL9 7BQ
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