THE POTENTIAL CONTRIBUTION OF CAMEL MEAT PRODUCTION TO ACHIEVE FOOD SECURITY FROM ANIMAL PROTEIN IN EGYPT

Salah, Heba Mohamed; Abdu, Khaled Ahmed; Elasraag, Yahia Hamid

doi:10.21608/mjabes.2023.232814.1046

THE POTENTIAL CONTRIBUTION OF CAMEL MEAT PRODUCTION TO ACHIEVE FOOD SECURITY FROM ANIMAL PROTEIN IN EGYPT

Document Type : Original Article

Authors

Economic department, Faculty of Agriculture, Cairo University

10.21608/mjabes.2023.232814.1046

Abstract

There is a growing gap between annual demand and available amount of animal protein in Egypt. Therefore, the paper aims to identify and analyze the factors that influence demand for camel meat and elements that reduce its consumption in order to guide policymakers to decide whether the consumption gap in red meat can be narrowed with camel meat. To achieve the paper's objective, a logistic regression analysis is employed. Data is obtained via field survey for Cairo Governorate ( 432 observations). Results indicate that there is a statistically significant relationship between camel meat consumption and gender, age, monthly household income, consumption and price of beef, camel meat price, fat and cholesterol contents and availability of camel meat. Finally, the study recommends that the government can develop proper marketing systems and channels for distributing and selling camel meat, via Ministry of Agriculture outlets, Ministry of Interior outlets, armed forces outlets, and consumer associations.

Keywords