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IEA Certified Emu Oil

Dave1JPGAll of today’s industrialized nations rely heavily on uses of pesticides, herbicides and an array of questionable chemicals for production of food sources.  As a result, all animal, fish, nut and plant sources contain some levels of undesirable contaminants.

Animal, fish, nut and vegetable oils produced for human consumption require intelligent and sophisticated refining techniques.  Because these techniques are often expensive and time consuming, many producers opt for cost cutting methods that offer far less consumer safety or protection.

Over 98% of all Emu oil comes from countries other than the United States.  Beyond our boarders, use of questionable chemicals, sub-standard slaughter facilities and lack of sanitary conditions are the norm.  Non IEA refiners routinely purchase fat and crude oil from foreign countries that:

  • Are listed by the FDA as being “suspect to having the H1N1 bird virus”.
  • Certificates Of Origins (COO) of the growers name and his address do not exist or are thereafter fabricated.
  • The presence of a Dr. of Veterinary Medicine (DMV) at time of slaughter is not known or is thereafter fabricated.
  • Professional credentials of a DMV are not displayed or is fabricated thereafter
  • Veterinary Certificates of Health (VCH) are not constructed or they are fabricated thereafter.
  • Slaughter or rendering facility government inspection licenses are not displayed or are fabricated thereafter.
  • There is no Origin Identification Code (OIC) of raw materials or movement tracking.
  • The ability to trace health issues back to the source of particular livestock is impossible.

The IEA is dedicating itself to verifying that all Emu oil produced anywhere in the world by IEA members, is of the highest possible purity, efficacy and with consumer safety awareness.

When in the market to purchase Emu oil, questions need to be asked and concerns need to be addressed:

  • Is the name of the supplier of raw materials livestock registered by COO?
  • Are each and every animal being slaughtered being identified on the COO?
  • Is there a government approved Doctor of Veterinary Medicine (DMV) at the site of slaughter?
  • Has that DMV inspected all livestock and reported same on a Veterinary Certificate of Health (VCH)?
  • Has the slaughter facility been approved by a government inspection authority?
  • Has processed raw materials (fat) been properly identified with an Origin Identification Code (OIC)?
  • Has the coded raw materials been properly delivered to a refining facility?
  • Has the rendering or refining facility been approved by a government inspection authority?
  • Have precautions been made to eliminate all possible contaminants?
  • Was the Certificate Of Analysis (COA) actually performed by an independent testing laboratory?
  • Does the COA testing criteria truly satisfy all of your questions and concerns?