Camel milk is used for both human and calves consumption. Camels are milked various (1 to 7) times a day.
During early lactation the animal can produce 20 liters per day though only for a short time. Lactation period is 9 to 18 months and variation is brought about by breeds, environment. Milk yields vary with management, plane of nutrition, frequency of milking and purpose of the animal. Production can be as high as 3,500kg per lactation as in Pakistan. In Kenya the Rendille camel out-yields the zebu cattle during the wet season. With selection high yields are possible and potential for breeding camels exists.
Milk is consumed fresh or made sour for storage problems. The milk can be processed for cheese, butter. Camel milk is richer in vitamins A and C than other farm animals.
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Traditionally slaughtering is done under most special occasions. Attempts to select for meat traits are common. Average live weight in East Africa is 350 to 450kg and can go up to 550kg. the dressing percentage is better compared to zebu cattle.
Meat quality is influenced by age. The meat contain high levels of glycogen compared to cattle meat and therefore sweeter.
Although not of good quality camel hides are used to make leather products including shoes, saddles, whips.
Hair and wool
Camel hair and wool in Kenya are of no economic importance being produced in low quantities and qualities.