Camel meat consumption is on the rise in West Africa, particularly in arid and semi-arid regions where it has been traditionally consumed. Currently, there are about 42 million camels worldwide, accounting for less than 1% of the global red meat herd. Although the market for camel meat is still much smaller than that for beef or chicken, it is experiencing rapid growth.

Researcher Bernard Faye from CIRAD notes that the production of camel meat has seen an annual growth rate of 6 to 7% since the early 2000s, and projections by the Food and Agriculture Organization (FAO) suggest that production could reach approximately 661,000 tons by 2024. However, the statistics might be somewhat unreliable since camels are often sold alive and transported overland from regions like the Horn of Africa or Sudan, complicating measurements in traditional market terms.

The increasing popularity of camel meat could have various implications, including diversifying dietary options in West Africa and providing agricultural growth opportunities in arid regions. This trend may also reflect changing consumer preferences and the potential for camel meat to be more fully integrated into mainstream meat consumption alongside more traditional options like beef and poultry.