Camel Products Business Proposal

Camel Products Business Proposal

Introduction

Camels are among the domestic animals that are kept mainly in the Middle East and the Northern region of Africa. Another region popular with camel keeping is Australia which has half of its land a desert which favors the rearing of camels. They are accustomed to the desert climate with several adaptations. The camels produce several products like milk, meat, skin and wool. These products are used for several uses but their potential is not yet fully exploited. The camel population of the world is about fourteen million as of 2010. There are two types of camels, dromedaries, which have one hump. Dromedaries make up 90% of the total camel population. The dromedaries are popular in Middle East, South Asia, Horn of Africa and Sahel region. Most of the camels are found in the Horn of Africa. The other type of camel is two-humped Bactrian, which has an estimated population of about 1.4 million camels (Fedewa, 2000). These camels are domesticated with exception of less than a thousand wild camels in Gobi desert found in both Mongolia and China. There are700,000 feral dromedary camels are in Australia, making it to have the largest population in the world. The camel population in Australia is growing at 8% annually. The camels have a life a life expectancy of 40 years to 50 years.

Opportunities

Camel products present many opportunities both domestic and commercial. The animals can be used for domestic or commercial transport as well as its products can be used for commercial purposes. Camels have been mostly been used for domestic purposes with little commercialization of its products. There lies a great potential in industrial and commercial use of its products. As a part of the proposal, the following are the opportunities that camel and camel products present for commercial purposes.

  1. Camel food products can serve as commercial foods

Camel produces milk, meat and blood. Camel’s milk has been staple food for the desert communities as sometimes it can be consumed in itself as a meal. Camel milk is rich in vitamins, proteins, immunoglobulins and minerals. Camel milk can be used to make commercial products like camel milk shakes, camel milk coffee, camel milk butter, yoghurt and cheese. Since most of the milk produced within the camel keeping communities is domestically used, the idea of commercializing it can be profitable, especially to the camel milk loving Asian market and the European market. No known popular manufacturer of camel milk products hence venturing into this specialization presents a unique and viable business idea. Bottled or canned camel milk can be processed and sold in European and Asian markets. As other parked foods on the supermarket shelves, camel milk can be stocked in the retail and wholesale chains stores. The milk can be used to produce cheese, which can be used as a substitute for other cheese products. It can be used to prepare yoghurt as other animal milks.  It is therefore recommendable that camel milk is used to produce these commercial brands of yoghurt, cheese, butter, coffee and camel milk shakes. A brand name selling by the camel’s milk can be a hit sale in the global market. Camel blood is common with the pastoralists who keep the animals. Its blood can be dried to make soft foods like sausages and smokies. The camel’s meat can be used in butcheries, parked and exported to be sold in abroad markets. Camel meat can be used to make meat burger (Sherwood,2012), which can sell fast in many restaurants and hotels in both Asian and European markets. Meat production in the camel areas increased with 90% of the meat production being in Mauritania, Sudan, United Arab Emirates, Saudi Arabia, Kenya, Egypt and Somalia. The total meat produced in 2009 was about 360,622 tons. With the highest production being in Middle East and Northern Africa, production can be based in one of the Middle East countries to supply the Asian and European markets. Camel meat has an added advantage in that it is lean and high in fiber.

  1. Camel food products have high health and nutritional values

Camel food products are known to have some of the best health benefits over other foods. Camel meat has been shown to be raspberry red to dark brown. It is also much healthier than other meats in that it is high in proteins, low-fat content and low content of cholesterol. This quality can be used as a therapeutic diet for people with high cholesterol content and diabetes. Making meat products and advertising them based on their health value and their good taste can attract a high number of customers. The ancient and even present Chinese have been using it to strengthen bones, muscles and increase resistance to diseases. This means that taking camel meat reduces body fat and lowers intake saturated fats. It has also been used in relieving internal pain and moistening the skin. The camel meat has more proteins and minerals than mutton and beef. This is a strength for those people who want to have more protein from the same size of meat. Milk has more minerals, proteins and vitamins than cow’s milk. It has lower lactose and fat content with high potassium, iron and vitamin C contents (Shamsia, 2009. This gives camel milk an upper hand in terms of nutritional values.

  1. Camel non-food products can be commercialized

Apart from food products, camel produces wool and skin.Skin and wool can be used for manufacturing textiles. The wool, which is shaved from the camels to reduce the body temperatures during hot seasons, can be used to textile industries. The skin can be used for making leather products, which can be shipped to Asia and European markets.

Why is this projectbeing undertaken?

  1. Market analysis on camel products

The Asian market, especially the Muslims, has a strong customer base of around 1.619 billion (Knoll, 2012). The European market is an unexploited potential as most of the meat supplied and consumed there is beef. The restaurant and tourism business is booming with new recipes being presented in the hotels. The emergence of new recipes and tourists wanting to try new foods make the camel meat exploitation a nice strategy. In addition, the world is shifting its attention to animal products, this includes the camel foods products (Faye, 2005). With the emergency of therapeutic diets, camel meat is best suited to replace other types of meat, especially beef and mutton. The camel meat is set to complement the meat supply deficient in European market.

  1. Team capabilities

The team has qualified and experienced professionals who can start up the business and drive it to stability. The team has a food technologist who is qualified with master’s degree in food production and conservation. This team member will be in charge of production of parked products, overseeing that quality and international standards are met. Another professional is an international market analyst who will analyze the markets before the business ventures into the new markets. There is sales and marketing specialist with over ten years experience in sales who will maneuver new businesses and create new business opportunities. The sales expert will be expected to market the camel’s products in both Europe and Asian markets. Our Business Development Manager will create and establish new business channels in the two regions. He will be able to create partnerships with existing supply chains and stores. There is legal officer who will represent the company in legal procedures as well as advising the team on how to handle its business and legal matters. There is the project management specialist who will oversee the whole establishment of the project, from its conception, to establishing the production site and overseeing the whole project.

Approaches and Strategies

The team will choose a company name to trade within the two regions. The company name will bear the patent right of the products that will be produced under its umbrella. The company will first establish the high camel-products production zones, which include the Middle East and Northern Africa. Then two production units will be established in the two regions to collect the products from the regions. Due to wide regional coverage, sub-centers can be established in each major country of production. Northern Africa production unit will be established in Egypt, where the company products will be produced. Other sub centers and collection centers will be in Sudan (Khartoum), Somalia (Mogadishu), Mauritania and Algeria. The products camel products will be collected and processed before being exported to European markets. Middle East (Asian) main production will be based in Kingdom of Saudi Arabia (KSA) with minor processing centers in UAE, China and Pakistan. These centers will serve the Asian market, with the surplus production being exported to Europe. These two main production regions will be producing food products.

The main products will be processed and canned camel meat, pasteurized camel milk, camel milk shakes and camel milk shakes. Other non-food products in form of skins and wool will be exported to KSA where they will be processed to make textiles and leather products. These products will then be sold through major chain stores and distributers in the regions. All the products will be given brand names associated with camel; this will be used as a marketing strategy. The marketing of these products will be done through social media and e-commerce. Popular website like facebok, twitter and other online retailers like amazon.com and alibaba.com will be used to sell and deliver the products to the customers. Other media like televisions and radio will be used to introduce and market the products to the consumers, especially in the Europe where camels are not kept. The Asian market has the highest camel products market since the camels are common in their regions. In both markets, advertisements will focus on their competitive edges in nutritional values, health benefits and new tastes over the other known animal products. Tourism sector, including major hotels and restaurants will be supplied with the products for the visitors.

The qualified and experienced food technologists within our team will support the production. After production, partnerships will be created with distributors and major retailers who will be selling the company products. Distributers will be outsourced for major markets in Europe and Asia who will share the profits with in an agreed proportion. The non-food products will be distributed to the existing wholesalers and major supermarkets. Monitoring and evaluation of the whole production, distribution and marketing will be done regularly to ascertain the viability and reliability of the business

References

Faye, B., & Ėsenov, P. (2005). Desertification combat and food safety the added value of camel     producers. Amsterdam: IOS Press.

Fedewa, Jennifer L. (2000). “Camelus bactrianus”. Animal Diversity Web. University of     Michigan Museum of Zoology. Retrieved 28 March 2014.

Knoll, E. (2012). Camels in Asia and North Africa: interdisciplinary perspectives on their past       and present significance. Wien: Verlag der Österreichischen Akademie der          Wissenschaften.

Shamsia, S. M. (July 2009). “Nutritional and therapeutic properties of camel and human milks”.    International Journal of Genetics and Molecular Biology1 (2): 52–58.

Sherwood, Andy (17 September 2012). “Camel burgers in Abu Dhabi”. Time Out Abu Dhabi.       Retrieved 28 March 2014.