Abstract:
This study was conducted in Khartoum State between
December-2006 and April-2007 to asses camel milk production and
consumption, evaluation the possibility of encouraging and increasing
awareness on camel milk consumption and to investigate into
favouring and disfavouring factors and conditions affecting camel
milk consumption.
The methodology followed by the study included
questionnaires to camel owners and producers in Omdorman and
Khartoum North. Random samples of 10 persons of potential
consumers of multi-occupational jobs of both sexes were selected
from each of the three towns Khartoum, Omdorman and Khartoum
North to evaluate camel milk . Avisit and interviewing of a specialized
shop owner for selling fresh and fermented camel milk was made.
Avisit was also made to the Food Research Center at Shambat and to
the electronic library (University of Khartoum). Review of previous
literature and documentation and data from the Internet web were
also included.
The data was tabulated as frequency tables and simple percentage
method of analysis was followed to analyze the results.
The findings of the study showed that 100% of the owners and
producers were males due to the nomadic nature of the job and 69.2%
of them were either illiterates or of low educational level.
The herd structure was 46.2% males kept with the herd, 30.7% riding
animals, 15.4% for meat and 7.7% for racing.
Herd sizes of 1-10 heads were owned by 23.1%of the producers,
10-20 heads by 7.7%, 20-30 heads by 23.1%, 40-100 heads by 15.4%
and those above 100 heads by 30.7% respectively.
VIIIThe average production for a she-camel was 1.5 liters/day and
producers family consumption 2-5 liters/ day.
69.2% of the producers preferred fresh milk, 15.4% preferred
fermented milk and 15.4% preferred both fresh and fermented.
For the consumers 20% favoured fresh camel milk, 36.7% favoured
fermented milk and 43.3% of the sample studied never drank camel
milk.
For curing and medicinal treatments 33.3% of the consumers and
38.5% of the producers used it for Gastro-enteritis. 16.7% of the
consumers and 30.8% of the producers used it for diabetes, 6.7% of
the consumers and 7.7% of the producers for malaria, 15.3% of the
producers used it for Jaundice and 7.7% of them for curing
Leukaemia.
The most important diseases that affect camel milk production
were, Mange at 69.2%, summer diarrhea at 15.4%, Trypansomiasis
7.7% and camel pox at 7.7%.
For investment in camel production 50% of the sample studied
put meat as priority number one followed by 36.7% for milk, 10% for
racing and 3.3% put both meat and milk for investment.
