Indigenous Knowledge Systems (IKS) and Material Culture of Camel Meat Preservation: Implications for Food Security in Berhale District, Ethiopia

This research documents the indigenous knowledge and material culture used to preserve camel meat in Berhale district. In the lowlands of Ethiopia’s Danakil Depression, the territory where extreme thermal stress makes modern refrigeration nonexistent, the dromedary camel (Camelus dromedarius) remains the primary safeguard against food insecurity for Afar pastoralist communities. Data were gathered from 90 households through multi-stage sampling, utilising structured interviews and focus group sessions to track how raw meat is converted into Muqmad, a long term protein reserve. The study found that Afar elders effectively utilise hurdle technology through a layered defense: solar drying, antimicrobial smoking and sealing the meat in rendered camel tallow. These cultural zero energy techniques keep the meat edible for up to a year, even when outside temperatures exceed 45°C. A critical component of this system is the Xeedho, a specialised wooden vessel that acts as an airtight storage unit to block oxygen and stop the fat from turning rancid. While these methods are essential for surviving seasonal hunger, the local industry is held back by informal trade routes and inconsistent quality measures. I argue for a scientific hybridity approach merging Afar expertise with modern food safety standards like Hazard Analysis and Critical Control Point (HACCP). By standardising these local methods, Muqmad can be transformed from a local survival food into a high value, clean label export, protecting both Afar heritage and regional food supplies in an increasingly volatile climate.