Know more

Our use of cookies

Cookies are a set of data stored on a user’s device when the user browses a web site. The data is in a file containing an ID number, the name of the server which deposited it and, in some cases, an expiry date. We use cookies to record information about your visit, language of preference, and other parameters on the site in order to optimise your next visit and make the site even more useful to you.

To improve your experience, we use cookies to store certain browsing information and provide secure navigation, and to collect statistics with a view to improve the site’s features. For a complete list of the cookies we use, download “Ghostery”, a free plug-in for browsers which can detect, and, in some cases, block cookies.

Ghostery is available here for free:

You can also visit the CNIL web site for instructions on how to configure your browser to manage cookie storage on your device.

In the case of third-party advertising cookies, you can also visit the following site:, offered by digital advertising professionals within the European Digital Advertising Alliance (EDAA). From the site, you can deny or accept the cookies used by advertising professionals who are members.

It is also possible to block certain third-party cookies directly via publishers:

Cookie type

Means of blocking

Analytical and performance cookies

Google Analytics

Targeted advertising cookies


The following types of cookies may be used on our websites:

Mandatory cookies

Functional cookies

Social media and advertising cookies

These cookies are needed to ensure the proper functioning of the site and cannot be disabled. They help ensure a secure connection and the basic availability of our website.

These cookies allow us to analyse site use in order to measure and optimise performance. They allow us to store your sign-in information and display the different components of our website in a more coherent way.

These cookies are used by advertising agencies such as Google and by social media sites such as LinkedIn and Facebook. Among other things, they allow pages to be shared on social media, the posting of comments, and the publication (on our site or elsewhere) of ads that reflect your centres of interest.

Our EZPublish content management system (CMS) uses CAS and PHP session cookies and the New Relic cookie for monitoring purposes (IP, response times).

These cookies are deleted at the end of the browsing session (when you log off or close your browser window)

Our EZPublish content management system (CMS) uses the XiTi cookie to measure traffic. Our service provider is AT Internet. This company stores data (IPs, date and time of access, length of the visit and pages viewed) for six months.

Our EZPublish content management system (CMS) does not use this type of cookie.

For more information about the cookies we use, contact INRA’s Data Protection Officer by email at or by post at:

24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan CEDEX - France

Dernière mise à jour : Mai 2018

Menu Logo Principal

Home page

The production of camel meat: state of knowledge, current situation and prospects

INRA Prod. Anim. 16(3) 289-300

B. FAYE¹ ,²,³ ,⁴, O. ABDELHADI², ³ ,⁴, ⁵, G. RAIYMBEK⁶, I. KADIM⁷, J.-F. HOCQUETTE⁸ ,⁹

1 Camel Project UTF/SAU/044/SAU, BP n°761, 11942 Kharj, Arabie Saoudite

2 CIRAD, UMR0868 SELMET, Campus International de Baillarguet, TA C/112A, F-34398 Montpellier, France

3 INRA, UMR0868 SELMET, 2 place Viala, F-34060 Montpellier, France

4 SupAgro, UMR0868 SELMET, 2 place Viala, F-34060 Montpellier, France

5 University of Kordofan, Faculty of Natural Resources and Environmental Studies, Department of Animal Production, P.O. Box 716, Khartoum, Sudan

6 Faculté de Biologie, Université Al-Farabi, 71 avenue Al-Farabi, 050040, Almaty, Kazakhstan

7 Department of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, P.O. Box 34 Al-Khoud, Muscat, Oman

8 INRA, UMR1213 Herbivores, F-63122 Saint-Genès-Champanelle, France

9 Clermont Université VetAgro Sup, UMR1213 Herbivores, BP 10448, F-63000 Clermont-Ferrand, France


Camel meat is a product regularly consumed in arid countries and it is one of the rare products from this species being subject to a regional export market, even international, if the meat from Australian wild camel is included although a poorly evaluated part of this market is out of the official sector. The main exporting countries are located in the Horn of Africa and the Sahelian area whereas the importing countries are the Gulf States and North Africa. Meat productivity in the camel is rather low although the dressing percentages approach those of cattle, especially in animals coming from the more intensive production systems. However, there is a tradition of pastoral fattening having good results. Camel meat is rather close to beef as well in its total chemical composition as in its gustatory characteristics and nutritive value. However, because of fat concentration in the hump, camel muscles give relatively low-fat meat and are particularly low in cholesterol, which can make a good commercial argument.

Download documents