Archive for the ‘Taxane Googoos ah’ Category

H-Foods Slaughter House in Burao PDF Print E-mail

Posted on: September 27th, 2012 by admin 49 Comments


Geel-Jiruhu waa nin buuxa Warshadda Hilibka H-Foods ee Burco . The operations of the plant were temporarily halted in November 2004 up to March 2005 and this was due to change of ownership within the business. (more…)

Love of Camel

Posted on: September 27th, 2012 by admin 1 Comment

A camel man is a full man, a goat man is half a man and a cow man is no man at all.
Somali proverb

A camel carcass can provide a substantial amount of meat. The male dromedary carcass can weigh 400 kg or more. The carcass of a female camel weighs less than the male ranging between 250 and 350 kg, but can provide a substantial amount of meat. The brisket, ribs and loin are among the preferred parts, but the hump is considered a delicacy and is most favored. It is reported that camel meat tastes like coarse beef, but older camels can prove to be tough and not too flavorful.

Camel meat has been eaten for centuries. Camel meat is still eaten in certain regions including Somalia where it is called Hilib geyl, Saudi Arabia, Egypt, Libya, Sudan, Kazakhstan and other arid regions where alternative forms of protein may be limited or where camel meat has had a long cultural history. Not just the meat but also blood is a consumable item as is the case in northern Kenya where camel blood is a source of iron, vitamin D, salts and minerals (although Muslims do not drink or consume blood products).

Camel milk is a staple food of desert nomad tribes and is richer in fat and protein than cow’s milk. Camel milk cannot be made into butter in the traditional churning method. It can be made if it is soured first, churned, and then a clarifying agent is added or if it is churned at 24-25 °C, but times will vary greatly in achieving results. The milk can readily be made into yogurt. Butter or yogurt made from camel’s milk is said to have a very feint greenish tinge. Camel milk is said to have many healthful properties and is used as a medicinal product in India; Bedouin tribes believe that camel milk has great curative powers if the camel’s diet consists of certain plants. In Ethiopia the milk is considered an aphrodisiac while other mystical powers are attributed to camel milk in other regions. Camel cheese has been made since 1993 by the Tiviski company in Mauritania. Camel milk is not getting an international eclaim.

A German company is currently purchasing and process large amount of camel milk in kenya which it export to various counties and also sold locally.