Market trends, development prospects and quality of camel meat

Camel meat, although marginal on a worldwide scale (less than 1% of the red meat market), is making unquestionably great strides in countries marked by an increasing aridity of their climate. Among those, it is necessary to distinguish the countries with strong growth from the camel population with exporting vocations like the countries of the Horn of Africa and Sahelian countries, and importing countries trying to satisfy an increasing local demand in spite of the urbanization (Gulf countries and North Africa especially Egypt and Libya). Although still based on the extensive mode of farming, attempts of more intensive camel fattening have been observed along with an increasing integration into modernized trade-circuits including processing into various meat products. On a qualitative point of view, camel meat which is overall comparable with that of beef, has undeniable dietetic advantages because of its low content in cholesterol, and its relative richness in mono and polyunsaturated fatty acids, vitamins and calcium. However, the camel meat chain appears still poorly organized as a whole to provide high gustatory quality meat to the consumers of these countries.