Research, Policy and Practice
Table 3 Average costs and returns of processing 20kg of camel meat into koche product
From: Status and process analysis of koche, a traditional pastoral meat product in Kenya
Category | Quantity (Kg) | Unit price (per kg) | Value (Kshs) | Value (USD) | Percentage (%) of the total cost |
|---|---|---|---|---|---|
Returns | 18 | 1200 | 21600 | 216 | Â |
Koche produced | |||||
 Variable costs | |||||
 Meat | 20 | 400 | 8000 | 80 | 71.17 |
 Ingredients | |||||
  Salt | 0.05 |  | 10 | 0.1 | 0.088 |
  Cardamom (spice) | 0.09 |  | 30 | 0.3 | 0.266 |
 Cooking oil | 10 |  | 1500 | 15 | 13.34 |
 Transport |  |  | 200 | 2 | 1.77 |
 Firewood |  |  | 300 | 3 | 2.66 |
 Labour |  |  | 850 | 8.5 | 7.56 |
 Packaging material |  |  | 350 | 3.5 | 0.03 |
 Total Variable costs |  |  | 11240 | 112.4 | 100 |
 Gross Margin |  |  | 10360 | 103.6 |  |
  Marketing margin % |  |  |  |  | 20.8 |
  Return to variable costs |  |  | 0.92 | 0.0092 |  |
  Return to labour |  |  | 12.1 | 0.121 |  |