Guinea Fowl

A lone male Pearl Guinea calling. Photo by Bill and Sue Tivol. Photo used with permission and thanks (Barry Koffler, FeatherSite - The Poultry Page, March 27, 2001)

The guinea fowl, Numida meleagris, is a semi-domesticated ground bird that originated in East and South Africa and Madagascar. Large numbers of the bird are raised in France, Italy and Belgium and they are now raised commercially on farms in Canada.

Guineas rarely weigh over 3 1/2 lbs but their bones are quite small so the carcass produces a relatively large amount of meat. The meat has a wild game flavour and is served in fine dining establishments worldwide. There are two common varieties: Pearl and White. Pearl guineas are dark grey with white dots or "pearls" over their entire body (see photo). Other varieties include Coral Blue, Lavender and Chocolate.

Unlike chickens, guineas retain some of their wild character and are conducive to free range rearing. They prefer to lay their small, dark coloured eggs in secluded places, in the grass or weeds. Because guineas are native to dry areas of Africa, the young "keets" are susceptible to dampness. However, after two weeks of age, guineas are amongst the hardiest of all domestic land fowl.

Guinea fowl are good to have around the farm for a number of reasons. Guineas are always alert and will warn of predators in the area. These noisy birds make good 'watchdogs' when kept with other poultry. Guinea fowl will eat a large amount of insects and have been used in pest and weed seed control in the garden. Chickens can damage plants, but guineas left to roam free in the garden are said to leave the plants intact while plucking bugs off the leaves. For these reasons, guinea fowl were at one time common birds on family farms in Canada. Today, guinea fowl are enjoying a resurgence in popularity. However, these birds love to screech (especially early in the morning) and their peculiar scream has not been popular with everyone.