A survey to identify constraints and design strategies to improve the camel milk and meat value chains was conducted in northern Kenya using Participatory Integrated Community Development （PICD）, Focus Group Discuss...A survey to identify constraints and design strategies to improve the camel milk and meat value chains was conducted in northern Kenya using Participatory Integrated Community Development （PICD）, Focus Group Discussions （FGD）, among other methods. In a second step, field testing of an intervention on milk and meat hygiene was carried out at household level. Survey results indicated that about 50% of marketable camel milk was not sold, 30% of marketed camel milk per annum was sold in sour state at US$ 0.13 lower that the price of a litre of fresh milk while processed meat got spoiled along the chain. Annual economic losses associated with milk spoilage were estimated at US$ 961,538.5. Preliminary findings of the field testing indicated that an additional 3 million litres of camel milk was sold in fresh state, giving an annual saving of US$ 384,615.4. Increased profitability of up to 60% compared to 30% before the intervention was reported among nyirinyiri processors. In conclusion, economic potential of the camel could be fully exploited by facilitating adoption of interventions such as hygiene, among others at all levels of the camel milk and meat value chains.展开更多
文摘A survey to identify constraints and design strategies to improve the camel milk and meat value chains was conducted in northern Kenya using Participatory Integrated Community Development （PICD）, Focus Group Discussions （FGD）, among other methods. In a second step, field testing of an intervention on milk and meat hygiene was carried out at household level. Survey results indicated that about 50% of marketable camel milk was not sold, 30% of marketed camel milk per annum was sold in sour state at US$ 0.13 lower that the price of a litre of fresh milk while processed meat got spoiled along the chain. Annual economic losses associated with milk spoilage were estimated at US$ 961,538.5. Preliminary findings of the field testing indicated that an additional 3 million litres of camel milk was sold in fresh state, giving an annual saving of US$ 384,615.4. Increased profitability of up to 60% compared to 30% before the intervention was reported among nyirinyiri processors. In conclusion, economic potential of the camel could be fully exploited by facilitating adoption of interventions such as hygiene, among others at all levels of the camel milk and meat value chains.
