(Food-Beverage-News.Com, December 15, 2017 ) The Latin America Camel meat Industry was worth USD XX million in 2016 and estimated to be growing at a CAGR of XX%, to reach USD XX million by 2021. Camel's meat has supported Bedouin, nomad and pastoral cultures since the domestication of camels’ millennia ago. Herders may for periods survive solely on the meat when taking the camels on long distances to graze in desert and arid environments.
Compared to cow, buffalo and meat fat, camel meat fat contains fewer short-chained fatty acids, but the same long-chained fatty acids can be found. Camel meat has more fat and protein than cow's meat. Cholesterol in camel meat is lower than cow or goat meat.
The Latin America Camel meat industry is driven by the rising disposable incomes and the primary appeal of the health benefits of camel meat. However, the industry is constrained by incidents of adulteration.
Latin America industry region includes countries such as Brazil, Mexico, Argentina, and remaining countries of South America. The huge rise in spending in the Camel meat industry has increased the demand in the industry. Brazil is one of the largest industry in this region followed by Mexico, Argentina, and Columbia. The availability of large customer base with rising disposable incomes is set to drive the industry in the foreseeable future.
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