1. The biology of the camel 2. The productive potential of the camel 3. Management and handling of the camel 4. Important camel diseases 5. Field guide to post-mortem examination ----- With increasing human population pressure and declining per capita production of food in Africa there is an urgent need to develop previously marginal resources, such as the semi-arid and arid rangelands, and optimise their utilisation through appropriate livestock production systems, of which camel production is certainly the most suitable one. The camel (Camelus dromedarius, one-humped camel, dromedary) is an important livestock species uniquely adapted to hot and arid environments. It produces milk, meat, wool, hair and hides, serves for riding, as a beast of burden and as draft animal for agriculture and short-distance transport. It is most numerous in the arid lowlands of Eastern Africa, i.e. in Somalia, Sudan, Ethiopia, Kenya and Djibouti. Approximately 11.5 million animals in this region present over 80% of the African and two thirds of the world's population of camels. This book presents detailed information on the camel in Eastern Africa. Distribution, adaption to arid environments, feeding behaviour and nutritional physiology, products, performances, economic importance, productivity, traditional and modern management practices, diseases, health care and post-mortem procedures are treated with special reference to Eastern Africa. Numerous tables, diagrams and line drawings together with many full colour photographs provide unique visual information for all topics. This publication will be of great interest to anyone dealing with pastoral development...