Author Archives
Dr Raziq Kakar
I’m Ph.D. in Animal Agriculture, currently working as a Technical Manager at Al Ain Farms for Livestock Production, Camel dairying, Alain, UAE. I have performed as a Professor and Dean, at the Faculty of Veterinary and Animal Sciences, Lasbela University of Agriculture, Water and Marine Sciences Pakistan (LUAWMS). I work on and write for the subjects of ‘turning camel from a beast of burden to a sustainable farm animal’, agricultural research policies, extensive livestock production systems, desert ecosystems, food security under climate change context, and sustainable use of traditional genetic resources for food and agriculture.
Iim advocating camel under the theme of CAMEL4LIFE and believe in camel potential. Camel4life is a camel think tank with a website and WhatsApp group, advocating camel at the policy level. I’m the founder and head of the Society of Animal, Veterinary, and Animal Scientists (SAVES), and the Founder of the Camel Association of Pakistan. I also work as a freelance scientist working on the above-mentioned thematic areas. I'm currently a member of the steering committee for Desert Net International (DNI). I'm also doing camel dairying consultancies.
I’m an ethnoecologist, ethnobotanist, Ethnovet and ethomedicie researcher and reviewer. I explore deserts and grazing lands for knowledge and understanding.
n local herbariums, we can conserve, study and use the wild floral diversity of a specific ecosystem for specific purpose. It can be a great asset for the humanity and the knowledge will be shared at global level to benefit the humanity. Each flora is an asset as well as an institution. The flora is an organization of highly adapted traits and a lot of information (knowledge) are linked to it. The native people have a huge set of knowledge, they have gained from their ancestry since unknown time about the flora, ecosystems and the uses of the plant/s for the health and well-being of humanity.
Each nomadic or camel community have their own taste and methodology. Some give smokey while the others give oily taste. The smoke of juniper leaves gives a special aroma to the Shubat. Some rub the fat tail of sheep with the inside of the container for shubat. Some women add risen, dried apricot, and other locally available fruits, etc. The shubat has a very strong sour taste and long-fermented one has an acidic taste.
Livestock is the future. Forget about the vegans’ stories. Livestock serves humanity in any way, they play pivotal and multipurpose roles. Livestock is not only for food, its role is multidimensional. We need to understand and admire its role before it is too late.
By B. Faye A camel story by Dr. Bernard Faye from France. Dr. Faye is a very experienced and knowledgeable person in camel’s world. He is the founding member and […]
Domestication of Old World Camels The Arabian camel has domesticated 3 to 5 thousands year before and the main driver for domestication was it milk. The camel was domesticated a […]
