ASSESSMENT OF TRADITIONAL HANDLING, PRESERVATION, AND PROCESSING PRACTICES OF CAMEL MILK AND MILK PRODUCTS IN ABA'ALA DISTRICT, AFAR, ETHIOPIA

Abstract

Camel milk is a crucial source of nutrition and income for the residents of Aba'ala district in the Afar region of Ethiopia. Camel milk contributes to the health and livelihoods of local communities. However, the traditional methods used in handling, preserving, and processing camel milk are not well understood, leading to multiple challenges and risks that need urgent attention. A cross-sectional study was conducted from November, 2024 to May, 2025 to assess camel milk handling, preservation, and processing practices in the study area. Quantitative data were collected from camel owners using a semi-structured, close-ended questionnaire. A total of 160 camel owned households who resided in the study district were interviewed. The findings revealed that most camel owners (52.50%) were older (above 40 years) and had limited education (57.50%)’ Most (51.88%) with small to medium herds size (1–25 camels) dominating production, primarily purpose for milk (50.63%) or mixed milk-meat purposes (46.24%). Hand milking was universally practiced (100%), but hygiene standards were poor, with only 18.75% of milkers washing hands both before and after milking. Traditional containers (82.5%) were commonly used, increasing contamination risks, while river water (60.63%) was frequently used for cleaning equipment, raising microbial concerns. Although udder washing was practiced by 88.13% of respondents, unhygienic drying methods, such as shared towels, remained problematic. For preservation, smoking (100%) was the dominant method, with plants wlike Maderto (48.75%) being preferred for their antimicrobial properties. Fermentation (71.25%) was the primary processing technique, but value-added products like cheese were rarely made (1.87%). The lack of refrigeration (only 3.74%) resulted in a short shelf life, with 75.63% of milk lasting less than one day. The study identified key constraints hindering camel production, ranking them as lack of processing technology (1st), poor storage facilities (2nd), limited market access (3rd), and inadequate training (4th). In general, this study found that there is poor hygienic practice, low knowledge, limited facility, technology and market access. Addressing these through targeted interventions could enhance productivity, safety, and profitability of camel milk production in the study area.