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A Comparative Study on the Physicochemical Parameters Of
ienc Sc es al J ic o u Legesse et al., Chem Sci J 2017, 8:4 m r e n a h l DOI: 10.4172/2150-3494.1000171 C Chemical Sciences Journal ISSN: 2150-3494 Research Article Open Access A Comparative Study on the Physicochemical Parameters of Milk of Camel, Cow and Goat in Somali Regional State, Ethiopia Legesse A1*, Adamu F2, Alamirew K2 and Feyera T3 1Department of Chemistry, College of Natural and Computational Science, Ambo University, Ethiopia 2College of Natural and Computational Science, Jigjiga University, Ethiopia 3Department of Biomedical Sciences, College of Veterinary Medicine, Ethiopia *Corresponding author: Abi Legesse, Department of Chemistry, College of Natural and Computational Science, Ambo University, Ethiopia, Tel: +251 11 236 2006; E- mail: [email protected] Received date: September 25, 2017; Accepted date: October 03, 2017; Published date: October 06, 2017 Copyright: © 2017 Legesse A, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Abstract This research was carried out to investigate key physicochemical parameters of milk samples collected from camel, cow and goat in Jigjiga district, Eastern Ethiopia. Sixty fresh milk samples were collected purposively from camels, cows and goats (twenty samples from each species) and analyzed. The results revealed that, cow milk had 6.30 ± 0.15 pH, 0.29 ± 0.04% titratable acidity, 14.6 ± 0.60% total solid, 0.75 ± 0.07% ash, 3.54 ± 0.12% protein, 5.54 ± 0.65% fat and 1.06 ± 0.03 specific gravity. -
Survey of Postharvest Handling, Preservation and Processing Practices Along the Camel Milk Chain in Isiolo District, Kenya
Volume 12 No. 7 December 2012 SURVEY OF POSTHARVEST HANDLING, PRESERVATION AND PROCESSING PRACTICES ALONG THE CAMEL MILK CHAIN IN ISIOLO DISTRICT, KENYA Wayua FO1*, Okoth MW2 and J Wangoh2 Francis Wayua *Corresponding author’s email: [email protected] 1Kenya Agricultural Research Institute, P.O. Box 147 (60500), Marsabit, Kenya 2Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 29053 (00625), Nairobi, Kenya 6897 Volume 12 No. 7 December 2012 ABSTRACT Despite the important contribution of camel milk to food security for pastoralists in Kenya, little is known about the postharvest handling, preservation and processing practices. In this study, existing postharvest handling, preservation and processing practices for camel milk by pastoralists in Isiolo, Kenya were assessed through cross- sectional survey and focus group discussions. A total of 167 camel milk producer households, 50 primary and 50 secondary milk traders were interviewed. Survey findings showed that milking was predominantly handled by herds-boys (45.0%) or male household heads (23.8%) and occasionally by spouses (16.6%), sons (13.9%) and daughters (0.7%). The main types of containers used by both producers and traders to handle milk were plastic jerricans (recycled cooking oil containers), because they were cheap, light and better suited for transport in vehicles. Milk processing was the preserve of women, with fresh camel milk and spontaneously fermented camel milk (suusa) being the main products. Fresh milk was preserved by smoking of milk containers and boiling. Smoking was the predominant practice, and was for extending the shelf life and also imparting a distinct smoky flavour to milk. -
Camel Milk Rapid Value Chain Analysis
SOMALIA CAMEL LEASING TO IMPACT RESILIENCE ACTIVITY May 2021 Camel Milk Rapid Value Chain Analysis OPTIONAL CALLOUT BOX OPTIONAL CALLOUT BOX Camel Milk Rapid Value Chain Analysis Feed the Future Somalia Camel Leasing to Impact Resilience Activity Cooperative Agreement 720BFS19CA00007 May 2021 Prepared for Jami Montgomery United States Agency for International Development (USAID) Center for Resilience Agreement Officer’s Representative (AOR) Feed the Future Somalia Camel Leasing to Impact Resilience Activity USAID Center for Resilience Prepared by RTI International 3040 E. Cornwallis Road Post Office Box 121294 Research Triangle Park, NC 27709-2194 USA Telephone: +1 (919) 541-6000 Cover photograph: Sahra Ibrahim Abdi, milk vendor, selling camel milk in Salahley town. Photo credit: iZone for RTI International. Table of Contents Introduction ................................................................................................................................................................. 1 General Context ......................................................................................................................................................... 2 Value Chain Actors ..................................................................................................................................................... 2 Input Suppliers ...................................................................................................................................................... 2 Milk Producers..................................................................................................................................................... -
Breastfeeding After Breast Surgery-V3-Formatted
Breastfeeding After Breast and Nipple Surgeries: A Guide for Healthcare Professionals By Diana West, BA, IBCLC, RLC PURPOSE A satisfying breastfeeding relationship is not precluded by insufficient milk production. When measures are taken to protect the milk supply that exists, minimize supplementation, The purpose of this guide is to provide the healthcare and increase milk production when possible, a mother with professional with an understanding of breast and nipple compromised milk production can have a satisfying surgeries and their effects upon lactation and the breastfeeding relationship with her baby. breastfeeding relationship. The effect of breast and nipple surgery upon lactation functionality and breastfeeding dynamics varies according to the type of surgery performed. This guide has delineated discussion of breastfeeding after PREDICTING LACTATION breast and nipple surgeries according to the three broad CAPABILITY AFTER BREAST AND categories: diagnostic, ablative, and therapeutic breast procedures, cosmetic breast surgeries, and nipple surgeries. NIPPLE SURGERIES The reasons, motivations, issues, concerns, stresses, and physical and psychological results share some The aspect of breast and nipple surgeries that is most likely to commonalities, but are largely unique to the type of surgery affect lactation is the surgical treatment of the areola and performed. For this reason, each type of surgery and its nipple. The location, orientation, and length of the incision effect upon lactation will be discussed independently. directly affect lactation capability by severing the parenchyma Methods to assess milk production and an overview of and innervation to the nipple/areolar complex. An incision feeding options to maximize milk production when near or on the areola, particularly in the lower, outer quadrant supplementation is necessary are presented. -
Bacteriological Quality of Raw Camel Milk Along the Market Value Chain In
Abera et al. BMC Res Notes (2016) 9:285 DOI 10.1186/s13104-016-2088-1 BMC Research Notes RESEARCH ARTICLE Open Access Bacteriological quality of raw camel milk along the market value chain in Fafen zone, Ethiopian Somali regional state Tsegalem Abera1*, Yoseph Legesse2, Behar Mummed1 and Befekadu Urga2 Abstract Background: The camel is a multipurpose animal with a huge productive potential. Camel milk is a key food in arid and semi-arid areas of the African and Asian countries. The quality of milk is influenced by different bacteria present in milk. This study was conducted to evaluate total bacterial content in raw camel milk along the market chain in Fafen zone, Ethiopian Somali Regional State. Methods: One hundred twenty-six raw camel milk samples were collected from Gursum (47.1 %) and Babile (52.9 %) districts. The three sampling levels included were udder (14.7 %), milking bucket (29.4 %) and market (55.9 %). Milk samples were analyzed for total bacterial counts (TBC) and coliform counts (CC). Furthermore, major pathogens were isolated and identified. Result: 108 (85.7 %) of raw camel milk samples demonstrated bacterial contamination. The overall mean TBC and CC of contaminated raw camel milk samples was 4.75 0.17 and 4.03 0.26 log CFU/ml, respectively. TBC increased from udder to market level and was higher in Gursum ±compared to Babile± district (P < 0.05). Around 38.9 % of TBCs and 88.2 % CCs in contaminated raw camel milk samples were in the range considered unsafe for human utility. Staphylococcus spp. (89.8 %), Streptococcus spp. -
Anchor Buoy Drinks Menu
Anchor Buoy Drinks Menu COFFEE Cup 4 Mug 4.5 Grande 5 AMPLIFY KOMBUCHA 6 flat white | latte | cappuccino | long black | short Ginger lemon | Peach Mango |Raspberry Lime black | long macchiato | short macchiato | mocha | hot chocolate | baby chino BOTTLED JUICE add an extra shot of coffee 50c Orange 6 COFFEE EXTRAS 60c Apple 6 almond milk | soy milk | coconut milk | lactose free caramel syrup | vanilla syrup Apple Blackcurrant 6 ASK ABOUT A 1kg TAKE HOME BAG OF ELIXIR WATER COFFEE BEANS Lightly Sparkling 330ml 5.5 ANCHOR BUOY COLD DRINKS Lightly Sparkling 750ml 6.5 ICED COFFEE | ICED MOCHA 8-served with cream & ice cream Still Bottled Water 4.5 SOFT DRINK 4.5 FRAPPE |chocolate | vanilla | mocha |coffee 8-served with cream coke | diet coke | coke no sugar | fanta | lemonade| ginger beer | lemon lime & bitters ICED LATTE | ICED LONG BLACK 6 MILK SHAKE 7 chocolate| vanilla| strawberry| banana coffee | caramel ADD malt for 80c FRESHLY SQUEEZED JUICE 7.5 [mix your own] Apple | pineapple | orange | carrot | spinach | lemon | ginger |mint | watermelon | celery | cucumber SMOOTHIES 9 ACAI acai berries| banana |coconut water LOVE BERRY mixed berries | apple juice |banana PEANUT BUTTER CHOC almond milk | P.B | banana |choc SUPER GREEN mint | spinach| apple juice | banana| celery MUSCLE SMOOTHIE Banana | honey | whey protein | almond milk FROM THE BAR – Available from 10am ON TAP Stone & Wood Pacific Ale 4.4% 9 Great Northern Original 4.2% 8 Pinot Grigio Glass 12 | Bottle 50 SC Pannell SA- crisp Fat Yak 4.5% 8 and dry white that exhibit’s pear and lemon Lumber Yak Cider 4.5% (500m) 10 characteristics with fresh acidity Sauvignon Blanc Glass 9 | Bottle 40 FROM THE BOTTLE Golden Goose NZ- fresh aromas of tropical fruit such as Corona w/ lemon or lime 4.5% 8 pineapple and citrus overtones, with fresh acidity and a Lazy Yak Mid strength 3.5% 8 clean finish Stella 5.2% 8 Cascade Light 2.4% 7 Chardonnay Glass 9 | Bottle 40 Fox Creek SA- a fruity palate of golden peach, pineapple Corona Bucket [x4 bottles] 25 and apricot; subtle oak completing a full-bodied wine. -
Camel Milk Cheese: Optimization of Processing Conditions
Qadeer et al./Journal of Camelid Science 2015, 8:18-25 http://www.isocard.net/en/journal Camel milk cheese: optimization of processing conditions Zahida Qadeer1, Nuzhat Huma1*, Aysha Sameen1, Tahira Iqbal2 1National Institute of Food Science and Technology and 2Department of Biochemistry, University of Agriculture, Faisalabad 38040, Pakistan Abstract Making cheese from camel milk is considered to be a difficult task. A study was conducted to optimize the processing conditions (temperature, pH, CaCl2 and the addition of buffalo milk) for the production of camel milk cheese (CMC). In the preliminary trials, the heating temperature of 65 C for 30 min was found optimal when considering the cheese yield out of 60-75 °C for 30 min. A range of pH levels (5.5, 5.7, 6.0, 6.3, 6.5) were then trialed in order to determine the optimal level necessary to manufacture cheese with the desired characteristics of acidity, protein, fat, moisture, yield, percentages, coagulation time and texture of cheese. On the basis of composition (protein 16.47%, fat 16.67%, moisture 68.4%), texture (6.7 N) and coagulation time (37.7 min), the cheese manufactured at pH.5.5 was selected from the five treatments. In the next stage, CMC was prepared with the addition of CaCl2 (0.02, 0.04, 0.06, 0.08%) at the chosen pH of 5.5 from the previous study. The conditions containing 0.06% CaCl2 resulted in a higher yield with an improved coagulation time and texture of CMC. In the final step, buffalo milk (0, 10, 20, and 30 %) was mixed with the camel milk in an attempt to produce CMC with improved texture. -
PRODUCT CATALOGUE 2020 Australia’S #1 Foodservice Dairy Provider
PRODUCT CATALOGUE 2020 Australia’s #1 Foodservice Dairy provider. As Anchor™ Food Professionals, we understand what goes in to making a successful foodservice business. We’re dedicated to providing our customers with premium products and business expertise to help give them an edge in the highly competitive foodservice industry. WE WORK TO DELIVER VALUE TO OUR CUSTOMERS THROUGH: – Superior products – On-the-ground partnerships – Business solutions serving suggestion Delivering world-leading foodservice dairy products. We have over 20 years experience creating products specialised for the foodservice industry, and we’re always innovating. Driven by research and development based on insights from our chefs, bakers and specialist consultants, we have built our portfolio of products with unique attributes to drive functional performance for the foodservice industry. specialists in finding bakery performance serving suggestion deep expertise in /talian style cuisine trusted supplier to the world’s quick service restaurants A global reputation for trusted safety and quality. We are the high-performance foodservice business of Fonterra. Our products are manufactured (made) under Fonterra’s world-class food safety and quality systems. We share the natural goodness of dairy with food businesses across Australia and around the world. Proudly supporting the foodservice The Proud to be a Chef program recognises, develops and supports apprentice chefs to industry. become the culinary leaders of tomorrow. Investing in the industry at a grass roots Anchor™ Food Professionals are level, helps to insure we have a consistent proud to assist in the continuous flow of young talent into the industry. improvement and development of the culinary industry. -
Analysis of Hutterite Breastfeeding Patterns
University of Montana ScholarWorks at University of Montana Graduate Student Theses, Dissertations, & Professional Papers Graduate School 2006 Analysis of Hutterite breastfeeding patterns Christine Smith The University of Montana Follow this and additional works at: https://scholarworks.umt.edu/etd Let us know how access to this document benefits ou.y Recommended Citation Smith, Christine, "Analysis of Hutterite breastfeeding patterns" (2006). Graduate Student Theses, Dissertations, & Professional Papers. 5556. https://scholarworks.umt.edu/etd/5556 This Thesis is brought to you for free and open access by the Graduate School at ScholarWorks at University of Montana. It has been accepted for inclusion in Graduate Student Theses, Dissertations, & Professional Papers by an authorized administrator of ScholarWorks at University of Montana. For more information, please contact [email protected]. Maureen and Mike MANSFIELD LIBRARY The University of Montana Permission is granted by the author to reproduce this material in its entirety, provided that this material is used for scholarly purposes and is properly cited in published works and reports. **Please check "Yes" or "No" and provide signature** Yes, I grant permission \f No, I do not grant permission______ Author's Signature: . Date: .^Q|/q (/> Any copying for commercial purposes or financial gain may be undertaken only with the author's explicit consent. AN ANALYSIS OF HUTTERITE BREASTFEEDING PATTERNS by Christine Smith B.A. University of Montana, 1999 presented in partial fulfillment of the requirements for the degree of Master of Arts The University of Montana May 2006 Approved by rperson Dean, Graduate School Date UMI Number: EP41020 All rights reserved INFORMATION TO ALL USERS The quality of this reproduction is dependent upon the quality of the copy submitted. -
Support Breastfeeding for a Healthier Planet
Support breastfeeding for a healthier planet REAS T B TF R EE O D P I P N U G S F O T R E A N LA HE P ALTHIER ONE FOR ALL, ALL FOR ONE World Breastfeeding Week 2020 (#WBW2020) highlights the links between breastfeeding and planetary health. We present a framework for understanding these links, outline some of the challenges and present some possible solutions. We need to acknowledge that ‘our house is on fire’ and that the next generation requires us to act quickly to reduce carbon footprints in every sphere of life... Breastfeeding is a part of this jigsaw, and urgent investment is needed across the sector. Joffe, Webster & Shenker. (2019) 1 OBJECTIVES OF #WBW2020 INFORM ANCHOR ENGAGE GALVANISE people about the links breastfeeding as with individuals action on improving the between breastfeeding and the a climate-smart and organisations health of the planet and environment/climate change decision for greater impact people through breastfeeding 1 Breastfeeding and planetary health The concept of planetary health has been defined as ‘the health of Sustainable development meets the needs of the current generation human civilisation and the state of the natural systems on which it without compromising future generations. Breastfeeding is key to all depends’2. The interconnected nature of people and the planet of the United Nations’ Sustainable Development Goals (SDGs)3. requires that we find sustainable solutions that benefit both. Food and feeding matter Climate change and environmental degradation are some of the most footprint8 starting with how we feed our babies. Ongoing health urgent challenges facing our world today. -
Camel Milk: Natural Medicine - Boon to Dairy Industry Rohit Panwar2; Chand Ram Grover 1; Vijay Kumar2; Suman Ranga2 and Narendra Kumar2
Camel milk: Natural medicine - Boon to dairy industry Rohit Panwar2; Chand Ram Grover 1; Vijay Kumar2; Suman Ranga2 and Narendra Kumar2 1 Principal Scientist; 2PhD Scholars; Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, 132001 (Haryana), India Corresponding Author: Dr. Chand Ram Grover, Principal Scientist, Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, 132001 (Haryana), India Email: [email protected] Introduction: Ayurveda has referred medicinal value of camel milk under the classification of “Dugdha Varga”. The camel has also been mentioned among the animals as miracle of God in the Quran. It is common practice to let camels to eat certain plants in order to use the milk for medicinal purpose. According to FAO statistics, there are 19 million camels population in the world, of which 15 million are in Africa and 4 million in Asia. Out of this estimated world population, 17 million are believed to be one-humped dromedary camels and 2 millions two-humped (Farah et al., 2004). The camel is multi-purpose animal with high productive potential. In the time of global warming, growing deserts and increasing scarcity of food and water, may make camel a potential candidate to overcome some of these problems. The camel is an excellent source of milk under these conditions. Indeed, countries like Afghanistan, Algeria, Ethiopia, Kenya, Iran host large populations of camel and therefore, its milk is an integral part of human diet. Most of the camels are kept by pastoralists in subsistence production systems. They are very reliable milk producers during dry seasons and drought years, especially during milk scarcity from cattle, sheep and goats. -
Menu Options, We Are Not a Gluten Free Kitchen
Frank & Teressa’s APPETIZERS ® CAULIFLOWER WING BITES ANCHOR BAR DIP GF PIZZA LOGS A Buffalo Favorite ANCHOR Breaded cauliflower deep fried till golden Velvety blend of cream cheese, Anchor made In House! Egg roll wraps stuffed brown. Served plain or tossed in your Bar’s Original Bleu Cheese and our with mozzarella cheese and pepperoni. favorite Anchor Bar Wing Sauce. 8.99 Original (Medium) Anchor Bar Sauce Served with a side of pizza sauce. with chunks of chicken. Served warm BAR GARLIC BREAD 3pc for 7.99 or 5pc for 10.99 with multi colored tortilla chips 10.99 • BUFFALO ORIGINALS • Toasted, crispy roll topped with garlic, butter and mozzarella cheese baked to MOZZARELLA STIX (6pc) Breaded FRIED PICKLES (6pc) Large, juicy dill perfection. 5.99 and fried gooey mozzarella stix served pickle spears fried golden and served with ANCHOR BAR’S with a side of marinara. 8.99 a side of ranch. 7.99 WORLD FAMOUS WINGS ADD GRILLED CHICKEN + 4.99 All of our World Famous Wing orders are served ADD 5 WINGS SOUP & SALAD ADD MEATLESS WINGS + 4.99 to any order + 6.99 with traditional celery and bleu cheese, CHOICE OF DRESSINGS: Italian • Ranch • Caesar • Bleu Cheese ADD AVOCADO + 1.69 Thousand Island • Poppyseed • Honey Mustard • White Vinaigrette just like Mother served us that famous night in 1964. We want our loyal customers to know that we use only CAESAR SALAD Crisp romaine lettuce COBB SALAD Mixed greens topped BUFFALO CHICKEN SALAD unsaturated zero gram trans fat to fry our wings. with croutons and parmesan cheese, with crumbled bleu cheese, chopped Crispy or grilled chicken strips tossed tossed in a creamy caesar dressing.