Hygienic assessment of spontaneously fermented raw camel milk (suusa) along the informal value chain in Kenya

Table 2 The Challenges faced in the camel milk value chain

Value chain node	Challenges
Production	Lack of water
	Lack of cooling facilities
	Personal, equipment and environment hygiene
	Mixing of milk from diseased camels
	Lack of veterinary service due to high mobility
Cooling centres	Spoilage/unexpected fermentation
	Interrupted power supply to coolers
	Pooling milk
	Lack of clean water
	Lack of quality control tests
	Lack of knowledge on hygiene and quality checks
Transportation	Lack of refrigerated tankers for transporting the milk
Transportation	Poor state of roads
Marketing	Sale in open air-roadside
	Long distance to market
	Lack of cooling facilities
	Spoilage/unexpected fermentation

ISSN: 2196-2804