Traditional processing of camel meat and milk, and marketing of camels, milk and hides in Afder Zone of Somali National Regional State, Ethiopia
2003
Ahmed Sh Mohamed(Somali National Regional State, Jijiga (Ethiopia)) | B.P. Hegde(Alemaya University, Dire Dawa (Ethiopia)) | Bekele Tafese(Alemaya University, Dire Dawa (Ethiopia))
This study was initiated with the objectives of generating base line data in the area of traditional meat and milk processing, marketing of camel and its products. The study was under taken in the five purposively selected weredas of Afar Zone. Sampling methods used was stratified random sampling technique wherein for each woreda five small (10-20 camels) medium (21-50 camels) and large (50 camels) herders were considered. 'Olobe' and 'Darreein' are the two types of traditionally processed meat in Afder. These products are prepared to extend the use of meat for longer time especially for dry season and for cultural reasons. Of the two types 'Olobe' is available in urban market. These products are also prepared during crises when large numbers of animals are dying. 85, 69 and 52 percent of the small, medium and large herd size camel owners respectively reported their preference for fresh cooked meat. Smoking of camel milk container is practiced to improve the taste and the quality of milk. Souring of milk is practiced at any time when surplus milk is available. The mean maximum shelf life of soured milk under pastoral practice is 6.1, 5.8 and 6.7 days respectively as opinioned by small, medium and large herd size camel owners respectively. Livestock marketing infrastructure are not well organized in Afder. The major market outlet is Kenya and Somali and locally Doll-ado, Hargelle and Jerati. The mean number of camels sold were 2.1, 2.5 and 3.5 for small, medium and large herd size, respectively.
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