Marketing and Microbial Quality of Raw Camel Milk in West Hararghe Zone Oromia, Ethiopia

The study was conducted in the West Hararghe Zone of Oromia Regional State to assess raw camel milk marketing and to determine the microbial quality of raw camels’ milk. The research was conducted during the period of ۲۰۱۹-۲۰۲۰ using two potential districts (Mieso and Bordede). A total of ۶ potential kebels were selected purposively. From each kebele ۲۰ respondents (a total of ۱۲۰ respondents) who have a lactating camel and produce milk were selected randomly from the total households. In the current study, pastoralists practice an informal marketing system where they sell their milk to neighbors or the local market. Majorities of respondents in Bordede (۶۰%) did not sell milk but in Mieso district majority of respondents’ sales (۵۸.۳۳%), milk was mainly to individual household consumers. The channel of marketing is majorly direct in which milk producers sold the milk to customers directly by themselves. The mean average price per liter in the wet season was ۱۹.۹۲±۰.۲۸۲, ۱۴.۶۳±۰.۶۹۰.ETB and in dry season ۲۴.۷۹۱۷±۰.۵۱, ۲۳.۳۰۵۱±۲.۲۸ in Bordede and Mieso respectively. The price of camel milk varies mainly based on season, milk demand and supply around the study area. The majority of respondents in this study select the marketplace based on the price of milk per litter. Long-distance to market, high cost of transport, an insufficient amount of milk produced, and spoilage were the reasons of the producers for not selling fresh whole milk both in Bordede and Mieso district. The overall mean TBC and CC of raw camel milk samples was ۵.۸۵ ± ۰.۱۵ and ۴.۳۲±۰.۶۹ log CFU/ml, respectively. The present study showed that the quality of milk produced in the study area was poor. In general, camel milk production was practiced mostly based on traditional types and the microbiological quality of milk produced by pastoralists was poor and this calls for rigorous hygienic measures to improve microbial quality of milk. Hence, adequate sanitary measures should be taken at all stages from production to consumption.The study was conducted in the West Hararghe Zone of Oromia Regional State to assess raw camel milk marketing and to determine the microbial quality of raw camels’ milk. The research was conducted during the period of ۲۰۱۹-۲۰۲۰ using two potential districts (Mieso and Bordede). A total of ۶ potential kebels were selected purposively. From each kebele ۲۰ respondents (a total of ۱۲۰ respondents) who have a lactating camel and produce milk were selected randomly from the total households. In the current study, pastoralists practice an informal marketing system where they sell their milk to neighbors or the local market. Majorities of respondents in Bordede (۶۰%) did not sell milk but in Mieso district majority of respondents’ sales (۵۸.۳۳%), milk was mainly to individual household consumers. The channel of marketing is majorly direct in which milk producers sold the milk to customers directly by themselves. The mean average price per liter in the wet season was ۱۹.۹۲±۰.۲۸۲, ۱۴.۶۳±۰.۶۹۰.ETB and in dry season ۲۴.۷۹۱۷±۰.۵۱, ۲۳.۳۰۵۱±۲.۲۸ in Bordede and Mieso respectively. The price of camel milk varies mainly based on season, milk demand and supply around the study area. The majority of respondents in this study select the marketplace based on the price of milk per litter. Long-distance to market, high cost of transport, an insufficient amount of milk produced, and spoilage were the reasons of the producers for not selling fresh whole milk both in Bordede and Mieso district. The overall mean TBC and CC of raw camel milk samples was ۵.۸۵ ± ۰.۱۵ and ۴.۳۲±۰.۶۹ log CFU/ml, respectively. The present study showed that the quality of milk produced in the study area was poor. In general, camel milk production was practiced mostly based on traditional types and the microbiological quality of milk produced by pastoralists was poor and this calls for rigorous hygienic measures to improve microbial quality of milk. Hence, adequate sanitary measures should be taken at all stages from production to consumption.