A Review of Camel Meat as a Precious Source of Nutrition in some part of Ethiopia

Camel meat is very popular and readily available in certain places of the world. Camel meat is not well known in Ethiopia except in the pastoralist community of Afar, Somali and Negele Borena. The dromedary camel is a good source of meat especially in areas where the climate adversely affects the performance of other meat animals. From the quality point of view, camel carcasses are slender and have less amount of fat when compared to other red meats. Camel production in both the commercial and rural sectors can provide a quick and a most cost effective solutions for this nutritional problem. Camel meat is believed by Somali and Indian people to have remedial effects for as many as 13 different diseases, including hyperacidity, hypertension, pneumonia and respiratory diseases and also to be an aphrodisiac. The taste of camel meat is generally appreciated; slightly tender something between beef and veal if they slaughtered as young as yearling. A little attention has been paid for the benefits of camel meat, especially the chemical composition and its value, although camel meat have shown that it has some distinct qualities which perceive it from other red meat types such as mutton and beef. The consumption of meat has a cultural value. A respectful and careful treatment of all animals for slaughter belongs to the quality of meat. Copyright © ASETR, all rights reserved.