(Food-Beverage-News.Com, June 18, 2018 ) Overview The most expended meat parts of a camel incorporate the ribs, brisket, and loin, with the hump being viewed as a delicacy. There has been an expansion in utilization in Europe in the previous couple of years. From the purpose of the organization to the nature of meat, the camels of the dromedary species are thought to be the best for the utilization of meat. Further, the meat of camels is accounted for to possess a flavor like hard hamburger, with the more seasoned camels ended up being harder. Additionally, camel meat ends up delicate, the more it's cooked. Dromedary, Bactrian, and wild Bactrian are the three surviving species of the camels. Camels are being increasing useful in the economies of the developing countries as they provide not only a means of transport but also provide meat and milk. The body of a camel can provide a substantive amount of meat. A dromedary camel weighs about 300-400 kg with the Bactrian weighing up to 650 kg. Female camels weigh lesser than their male counterparts.
The major factors driving the growth of the market in the Middle East and Africa include the changing lifestyles of consumers leading to increasing health consciousness due to rising inclinations towards the consumption of healthy food and increasing awareness about the health benefits of camel meat. The rise in disposable incomes of the populace combined with the rising expenditure of the same on the consumption of healthy foods are some other factors driving the growth of the market.
Geographic Segmentation for the Europe camel meat market is done into Germany, U.K, France, Spain, and Italy. With increasing popularity of camel meat Europe region is expected to witness a substantial rise in the market value.
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