ECONOMIC IMPORTANCE OF CAMELS' CONTRIBUTION IN THE RED MEAT PRODUCTION AND ALGERIAN FOOD SECURITY

M IMELHAYENE; A ADAMOU; S BECILA

M IMELHAYENE Department of Agricultural Sciences, Faculty of Natural and Life Sciences, Laboratory of Research «Bio Resources Sahariennes», Kasdi Merbah University, Ouargla, ALGERIA, CAMEL SHIELD (PRIMA) project
A ADAMOU Department of Agricultural Sciences, Faculty of Natural and Life Sciences, Laboratory of Research «Bio Resources Sahariennes», Kasdi Merbah University, Ouargla, ALGERIA, CAMEL SHIELD (PRIMA) project
S BECILA CAMEL SHIELD (PRIMA) project, Institut of Nutrition, Food and Agro-Technologies, Biotechnology and Food Quality Research Laboratory, Mentouri Constantine University, ALGERIA

Keywords: Economic, camel, camelus dromedarius, meat production, food security, Algeria

Abstract

This study was aimed to identifying the economic dimension of the breeding and production of camel meat in Algeria. In achieving its objectives, the study relied on standard economic analysis and, in particular, the partial adjustment model was used to estimate camel meat production and consumption in 2021. The study showed an increase in the number of camels from 381.882 in 2017 to 438.752 in 2020, where women account for 39% of the total number of herds Camel meat production in Algeria increased by 2 per cent from 2017, but it remains a very limited amount in view of the high production of other domesticated animals, especially sheep and cows. This is due to several problems in production and consumer systems and policies applied in the organization of the camel division Through its findings, the study recommends that camel husbandry projects should be expanded as an important source of red meat through a regional rebalancing of the distribution of loans to camel husbandry projects in various areas of Algerian soil