Fermentation, Handling and Claimed Therapeutic Effects of : An Ethiopian Fermented Camel Milk.

is a spontaneously fermented camel milk that is popular in the Somali regional state of Ethiopia and plays a significant role in the livelihoods of pastoral communities. This study aimed to investigate traditional fermentation methods of in these communities. Four districts, namely, Gursum, Shabelle, Degehabur, and Birqot, were purposively selected on the basis of camel rearing, camel milk production, and consumption. A cross-sectional survey of traditional fermentation methods, handling, utilization, and the claimed therapeutic effects of was conducted using both open- and closed-ended questions in the districts. The traditional preparation of involves spontaneous fermentation of camel milk at ambient conditions for approximately 48-72 h in smoked plastic jerry cans (90%). In most districts, preparation was done on a weekly basis (> 50%), except in Birqot, where the majority (54%) of participants prepared it on a daily basis. The majority of participants (> 95%) had never attended any food hygiene training programs. Over 80% of the participants consumed as a traditional medicine to treat conditions such as diarrhea, abdominal pain, constipation, gastric pain, fever, and diabetes. In conclusion, preparation requires the use of best practices if the quality and safety of products are to be guaranteed.