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Camel livestock for sale. Castro livestock farm is always the best place to start. This will be almost always on the outside of the town or village. Some are everyday, others are one day a week, so find out. You will be approached immediately, as you will undoubtedly look foreign, and expensive offers of a camel will follow. It’s a good idea to bring someone local you trust with you to help you and if possible, who can act on your behalf with bartering: they will know if you are getting your money’s worth and the price will almost certainly be lower for them.

Camels are multipurpose animals; they are used for milk, meat and hide supply, as well as for other purposes such as transport, entertainment, celebration and competition as in racing and beauty show. The camel is of significant socio-economic importance in many arid and semi-arid parts of the world and its milk constitutes an important component of human diets in these regions (Farah 1986). Camel milk is still the most important nutritional source for pastoralists in many African and Asian countries (Valérie 2007). Camels produce more milk of high nutritional quality and for a longer period of time than other species in an environment that may be rightly termed as hostile in terms of extreme temperature, drought and lack of pasture (Yagil and Etzion 1980; Valérie 2007).

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If you are using your camel for a desert journey, strength is key. It will have to carry loads and/or you and if your camel is not used to work or is weak then this could pose a serious danger. Ask to see it stand and sit down again. The knees are important, so check for any trembling in the legs, a sure sign of a weak camel. Their rising and  sitting should be smooth, it should walk without a limp and the camel must be obedient. It goes almost without saying that a disobedient camel would spell trouble for you later. Check for any open sores and have a look at the pads on the underside of its feet, these should be without wounds. Also see that the camel can accept a rope through its nose or around its face and that it does not make too much of a fuss. Crucially this is to check whether it is a biter. Ask the camel’s age. Four to eight is ideal, as it will be experienced enough but too old.

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Camel meat is a significant source of animal protein in many African and Asian countries, especially in areas where the climate adversely affects the production efficiency of other animals. The culinary and cooking practices, as well as the palate for meat, in several African and Arabian countries have evolved to prefer camel meat to other meat animal species because of beliefs in medicinal benefits, its availability and/or affordable price (Bekhit and Farouk 2013). Camel meat is healthier because the carcass contains less fat and has lower levels of cholesterol in the fat than other meat animals. Camel meat is also relatively high in polyunsaturated fatty acid in comparison to beef (Dawood and Alkanhal 1995; Al-Ani 2004). This is an important factor in reducing the risk of cardiovascular disease, which is related to saturated fat consumption. Camel meat is also used for remedial purposes for diseases such as hyperacidity, hypertension, pneumonia and respiratory disease, and as an aphrodisiac (Kurtu 2004). Very recently, Kula (2016) reviewed the medicinal values of camel milk. We gathered and compiled the literatures up to date to overview the compositions and medicinal values of camel milk and meat.

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Composition of camel meat

Camel meat varies in composition according to breed type, age, sex, body condition and site of the carcass. Water content differs only slightly between species, while differences in the fat content are more marked (Sales 1995). Camel meat contains 70–77% moisture (Dawood and Alkanhal 1995; Al-Sheddy et al. 1999; Al-Owaimer 2000; Kadim et al. 2006b). It is also a good source of protein containing about 20–23% (Al-Owaimer 2000; Kadim et al. 2006b).

Camel meat, like other red meats, contains high levels of potassium followed by phosphorus, sodium, magnesium and calcium, plus smaller percentages of other trace elements. Calcium content of camel meat is higher than that of beef which may partly explain the tight structure of some cuts of camel meat (El-Faer et al. 1991; Dawood and Alkanhal 1995).

The amino acid and inorganic mineral contents of camel meat are high compared to beef due to the lower levels of fat content in the meat of the dromedary (Alkanhal 1994; Kurtu 2004; Kadim et al.2006a).

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The cost of a camel can vary dramatically depending on where it is bought, its size, its age and the conditions at the time (drought etc). A goodish camel at a time of plenty could go for £150, whereas a large camel in an area without many can be £1000 or more. When planning your expedition, try not to buy your camel(s) in an area

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What else will you need…?

If you are riding, you’ll need a saddle. A camel stick is useful too.  You’ll need rope to lead it with and to hobble it when you are letting it graze. You will also need some blankets to act as a cushion between its back and the saddle. If you are using it to carry loads you will need more rope and strong sacks. Ask the camel seller if he can throw in any rope as this will save you trying to find it later. If you are going across desert that offers absolutely no grazing, then you must bring food for the camel, and the poor camel will have to carry this too. Camels will eat almost anything but hay is fine. Unlike their water situation, they must eat everyday so be sure to bring enough.

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Camels are working animals especially suited to their desert habitat and are a vital means of transport for passengers and cargo. There are three surviving species of camel. The one-humped dromedary makes up 94% of the world’s camel population, and the two-humped Bactrian camel makes up 6%. The Wild Bactrian camel is a separate species and is now critically endangered.

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