Camel meat marketing and camel meat marketplace in the Algerian northern Sahara-case of the region of Souf-

Brahimi, Zakaria; Senoussi, Abdelhakim; Faye, Bernard

doi:10.9755/ejfa.2020.v32.i4.2087

Cited by 3 publications

(5 citation statements)

References 3 publications

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“…This will go a long way in guaranteeing sustainable production of camels which could contribute to the gross domestic products (GDPs) of African countries. Similar submissions have been made on the need for herders, middlemen, the cooperatives and the governments to jointly promote camel meat and milk businesses ( Gebremichael et al, 2019 ; Zakaria et al, 2020 ; Kena, 2022 ; Oselu et al, 2022 ).…”

Section: Pathways Towards Sustainable Camel Production and Conservati...mentioning

confidence: 75%

Exploiting morphobiometric and genomic variability of African indigenous camel populations-A review

et al. 2022

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Camels (Camelus dromedarius) in Africa are adapted to arid and the semi-arid environmental conditions, and are valuable for meat, milk and fiber production. On account of the growing demand for camels in this continent, there is a need for knowledge on their phenotypic and genetic diversity. This is fundamental to sustainable herd management and utilization including the design of appropriate breeding and conservation strategies. We reviewed studies on the phenotypic and genetic characterization, breeding objectives, systems of production, productive and reproductive performances, and pathways for the sustainable rearing and use of camels in Africa. The morphological and genetic diversity, productive and reproductive abilities of African camels suggest the existence of genetic variations that can be utilized for breeds/ecotypes’ genetic improvement and conservation. Possible areas of intervention include the establishment of open nucleus and community-based breeding schemes and utilization of modern reproductive technologies for the genetic improvement of milk and meat yields, sustainable management of rangelands, capacity building of the pastoralists and agro-pastoralists, institutional supports, formation of centralized conservation centres and efficient and effective marketing systems.

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Section: Pathways Towards Sustainable Camel Production and Conservati...mentioning

confidence: 75%

Exploiting morphobiometric and genomic variability of African indigenous camel populations-A review

et al. 2022

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“…This allows access to meat proteins for the often most disadvantaged populations and ensures camel meat a certain competitiveness. In a recent study, Brahimi et al (2020) confirmed that the consumption of camel meat is less efficient in its environment (Algerian northern Sahara). These authors suggested in-depth studies on the sector to identify the bottlenecks invalidating the promotion of the consumption of camel meat.…”

Section: Camel Meat As a Substitute For Other Red Meatsmentioning

confidence: 89%

“…Consumer motivations and barriers for buying camel meat were further investigated via the survey approach. Previous study is available in the literature regarding small ruminants’ meat consumer preferences ( Brahimi et al 2020 ). This study was designed to deepen the understanding of consumers’ perceptions of different meats, as well as the motivations and barriers faced by consumers when approaching these products.…”

Section: Camel Meat Terminology and Specificationmentioning

confidence: 99%

“…It has indisputable dietary advantages due to its low cholesterol content, and its relative richness in mono and PUFAs, vitamins and calcium ( Baba et al 2021 ). However, the sector still appears to be poorly organized as a whole to make it possible to make meat of high taste quality available to consumers ( Brahimi et al 2020 ). During the last decades, the world consumption of camel meat is increasing and the main “camel meat eaters” with more than 3 kg/habitant/year are in Emirates, Mauritania, Mongolia, Oman, Somalia and Western Sahara ( Faye and Bonnet 2012 ).…”

Section: Camel Meat As a Substitute For Other Red Meatsmentioning

confidence: 99%

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The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives

Djenane,

Aider

2024

F1000Res

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The 2020 world population data sheet indicates that world population is projected to increase from 7.8 billion in 2020 to 9.9 billion by 2050 (Increase of more than 25%). Due to the expected growth in human population, the demand for meats that could improve health status and provide therapeutic benefits is also projected to rise. The dromedary also known as the Arabian camel, or one-humped camel (Camelus dromedarius), a pseudo ruminant adapted to arid climates, has physiological, biological and metabolic characteristics which give it a legendary reputation for surviving in the extreme conditions of desert environments considered restrictive for other ruminants. Camel meat is an ethnic food consumed across the arid regions of Middle East, North-East Africa, Australia and China. For these medicinal and nutritional benefits, camel meat can be a great option for sustainable meat worldwide supply. A considerable amount of literature has been published on technological aspects and quality properties of beef, lamb and pork but the information available on the technological aspects of the meat of the one humped camel is very limited. Camels are usually raised in less developed countries and their meat is as nutritionally good as any other traditional meat source. Its quality also depends on the breed, sex, age, breeding conditions and type of muscle consumed. A compilation of existing literature related to new technological advances in packaging, shelf-life and quality of camel meat has not been reviewed to the best of our knowledge. Therefore, this review attempts to explore the nutritional composition, health benefits of camel meat, as well as various technological and processing interventions to improve its quality and consumer acceptance. This review will be helpful for camel sector and highlight the potential for global marketability of camel meat and to generate value added products.

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“…However, fermented or unfermented drying, brining and smoking of cameline meat are common traditional practices, especially in Algeria and Morocco [15]. Indeed, in some countries in order to promote this species, cameline meat is transformed into hamburgers, patties, sausages, cashir [8,[16][17][18][19].…”

Section: Camel Meat Consumption and Meat Products In The World And In...mentioning

confidence: 99%

Valorization of Camel Meat and Meat Products in the World and in Algeria

Bougherara

Dib

Boukhechem

et al. 2023

The 10th International Seminar of Veterinary Medicine: Camelids in Algeria &Amp;amp; Maghreb

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Camel meat marketing and camel meat marketplace in the Algerian northern Sahara-case of the region of Souf-

Cited by 3 publications

References 3 publications

Exploiting morphobiometric and genomic variability of African indigenous camel populations-A review

Exploiting morphobiometric and genomic variability of African indigenous camel populations-A review

The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives

Valorization of Camel Meat and Meat Products in the World and in Algeria

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