Social characteristics of camel milk consumers and the analysis of the camel milk consumption in ُEast and center Sudan

الملخص EN

This study was carried out during May, 2015 at states of Red Sea, Kasala, Gadarif, Gezira and Khartoum- in east and central of the Sudan.

The study was based on well designed questionnaires to obtain information on camel milk consumption.

A total of 224 questionnaires were filled during meeting with the consumers through field visits at sell points of the camel milk.

Regarding to camel milk consumers, the age group of 25 - 40 years represent (51.5%) of camel milk consumers.

Most of the surveyed consumers were male (96.4%), married (78.7%) and of the primary education (40.2%).

Moreover, The number of household members in the targeted groups who ranges from 4 to 10 individuals were 50.8%.

A high percent of the consumers (60.3% ) confirmed that they had begun the consumption of camel milk since more than three years.

The targeted group responded consume more than one type of milk, and in general, 74.5% of the target consumers consume and prefer cow's milk to other types of milk, followed by camel milk (10.3%) and goat milk (4.5%).

Majority of respondent consumers (82.7%) stated that they preferred fresh camel milk, followed by (10.7%) preferred fresh and powder milk together, while, small proportion of them (6.6%) preferred the powder milk form.

The average daily consumption of 48.3% of the surveyed families ranges between 0.5 to 1 liter.

Most of the respondent consumers (90.2%) use camel milk for support treatment against diabetes, gastrointestinal and liver diseases.

Most of the targeted group who utilized camel milk as a treatment (82.6%) affirmed and said that their conditions were improved after consumption of camel milk while the rest of them (17.4%) did not affirmed any improvement in their health conditions.

The investigated consumers indicated that there are many tests performed to check the quality of the milk.

These include according to the importance.

The tests of odor, appearance and taste came at top with 61.1%, 39.9% and 38.3%, respectively.

Coagulation tests on boiling and water adulteration came in second, while the tests of consistency came last.

Results showed that 25.1% of the targeted sample always conduct home tests on the milk and milk products, and that 41.8% of this sample do conduct these tests sometimes, while the remaining 33.1% never conduct these tests.