Zebu

Zebu are cattle that are originally from the jungles of South Asia.  They adapt very well to warm weather unlike other breeds of cattle.  Their smaller size is thought to be one of the reasons they do so well in warm climates. They are “known” for their unique characteristic of a hump on its upper back, located right behind their head and neck.

The Zebu is one of the smallest species of cattle in the world.  An adult Zebu should not exceed 42 inches when measured right behind the hump. Zebu are a nice manageable size of cattle and used for lighter agricultural work.  Zebu can also be used as a meat animal in some areas.  In India, where the Zebu have been thought to be where they originated, they are a holy animal.

Zebu are some very hardy and healthy cattle, being both parasite and disease resistant  which is another reason they are sought after. The calves of Zebu are just adorable and you do not know what you are missing if you have not seen one in person.  Zebu are also used in the show ring and often handled in 4H by youngsters.

## History

The zebu is a **humped ox**. It has descended from the ancestor of current breeds of cattle domesticated 10 000 years ago throughout the Indian peninsula. It was then introduced to Africa, Australia, Central America and Latin America where, through a series of selections, it hasnow become part of a booming, intensive farming industry. In **India**, Hindus regard the zebu as a sacred animal and farmers consider it an excellent worker. It is especially valued for its milk and by-products.

As **Madagascar’s** emblem and once a symbol of royalty, the zebu is part of every stage of Malagasy life. Throughout life, from birth to death, the redistribution, consumption, gift-giving and offerings of zebu meat and products are all actions which serve as a link between the living and their ancestors, between the natural and the supernatural. The zebu is also a prestigious animal for the Fulani and the Maasai, two **African ethnic groups**. The size of the herd shows a family’s status.

To address **global warming**, **Swiss breeders** plan to increase the number of zebu cattle in their livestock. This animal produces good quality meat, it is resistant to a large number of diseases, its milk yield does not diminish in high temperatures and it can calve even in hot weather.

## Value and Nutrition

Zebu is the most commonly eaten **meat**in Madagascar. Almost every part of the animal can be eaten. Kebabs or strips of dried meat, in particular, are sold in the streets. The zebu’s hump is reportedly the best piece of meat in the world, with a similar taste to caviar or truffles.

Zebu **milk**is deliciously creamy and has been consumed for over 7000 years, mainly transformed into dairy products to be preserved. Kenyans use it to make ash liquid yoghurt and the Madagascans make cheese from it. Indians turn the milk into ghee, a type of clarified **butter**.

Several nomadic and pastoral tribes use fresh zebu **blood**as an offering or a fortifying drink. The **hides**are used for making drums, the leather for rings and sandals, and shin fragments are made into hair clips and combs. The powdered bone is said to have much goodness while zebu dung is used as a fertiliser, a building material and a disinfectant.

**Zebu fat** has been used as a raw material for anything from candles to rust-proofing products and hair shine. Zebu milk has a higher fat and carbohydrate content than other types of milk.