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Economic use

In Roman times, there was a demand for common ostriches to use in venatio games or cooking. They have been hunted and farmed for their feathers, which at various times have been popular for ornamentation in fashionable clothing (such as hats during the 19th century). Their skins are valued for their leather. In the 18th century they were almost hunted to extinction; farming for feathers began in the 19th century. At the start of the 20th century there were over 700,000 birds in captivity. The market for feathers collapsed after World War I, but commercial farming for feathers and later for skins and meat became widespread during the 1970s.

Common ostriches have been farmed in South Africa since the beginning of the 19th century. According to Frank G. Carpenter, the English are credited with first taming common ostriches outside Cape Town. Farmers captured baby common ostriches and raised them successfully on their property, and they were able to obtain a crop of feathers every seven to eight months instead of killing wild common ostriches for their feathers. Feathers are still commercially harvested. It is claimed that common ostriches produce the strongest commercial leather. Common ostrich meat tastes similar to lean beef and is low in fat and cholesterol, as well as high in calcium, protein, and iron. It is considered to be both poultry and red meat. Uncooked, it is dark red or cherry red, a little darker than beef. Ostrich stew is a dish prepared using common ostrich meat.

Some common ostrich farms also cater to agri-tourism, which may produce a substantial portion of the farm's income. This may include tours of the farmlands, souvenirs, or even ostrich rides.