Local farmer hopes to boost consumption of rabbit meat

As rabbit production struggles to grow into a full-fledged sector, one farmer is suggesting an innovative approach that may offer a much-needed boost. Brian Taylor of Sun Valley Rabbitry has introduced gourmet rabbit burgers, which he hopes will transform the business.

Taylor unveiled his value-added product during a seminar hosted by the Ministry of Agriculture, in collaboration with the Rabbit Farmers Association, at the Animal Nutrition Unit on Wednesday. 

He explained that the current model of rearing rabbits solely for meat has proven financially unsustainable for many farmers, including himself. 

“Anybody that is into it seriously knows it is a lot of hard work and you don’t get the returns for it,” he said. He detailed the high costs associated with transporting rabbits to market and the challenge of competing with other meats. 

“My idea was about looking at the market differently because carrying the rabbits to the supermarket is about $8/$9 per pound and by the time you buy feed, do this and that, put in all the hard work, you ask yourself if it is really worth it,” Taylor explained. “I told myself that this is it or nothing; after this and it doesn’t work out, I’ll get into something else.”

However, rabbit consumption faces cultural barriers that could hinder demand, Taylor acknowledged, noting that some view rabbits as pets rather than as a food source. 

“A lot of females who run homes say it looks like a baby, or are against eating it because they think of it as a pet. We have to get past that mindset or we will always be struggling as small farmers,” he said. “When you look at the nutritional content, rabbit is one of the best meats, if not the best meat. But yet you get scratch grain (chicken feed) for it.”

He believes that by offering rabbit meat in the form of gourmet burgers, he can change public perceptions. “With this uphill battle, my idea was to offer a new product to people, rabbit in a different form. By offering it in a different form we can pass that mindset that a lot of people out there have.”

Participants of the seminar tasting the new product. (SZB)

At his Brereton, St Philip farm, Taylor has invested thousands of dollars to develop his rabbit burger project. He currently produces three flavours: regular, spicy, and gluten-free, with plans to add a smoked variety. Each pack contains four 100-gramme burgers, which he sells directly from the farm but he aims to scale up production if the venture proves successful.

Acting Deputy Chief Agriculture Officer Barney Callender expressed concern over the rabbit industry’s stagnation and stressed the need for a significant player to drive substantial investment. 

He noted the increasing health benefits of rabbit meat as a lean protein source, calling for farmers to collectively produce at least 200 pounds of rabbit weekly. 

Callender also highlighted issues such as excessive crossbreeding and the lack of new genetics in the industry. 

The Ministry of Agriculture is working on constructing a new rabbitry and developing a breeding programme with New Zealand red and white breeds. This initiative is expected to begin in the first quarter of 2025.

Callender said: “We will be bringing in genetics in terms of New Zealand red and New Zealand white as they are lacking right now in the industry. The onus will be on the farmers to breed these animals as best as they can and not to mix them. They must have a section on their farm of genuine breeds, even if they decide to cross them.”

Farmers at the seminar were advised to feed rabbits roughage for optimal nutrition and to maintain proper hygiene and sanitation in their rabbitries. 

sheriabrathwaite@barbadostoday.bb