Elephant meat

Elephant meat refers to the flesh and other edible parts of elephants.

The consumption of elephant meat has likely been a source of food for humans during the entire time of their coexistence. By the beginning of the Middle Palaeolithic, around 120,000 BCE, African societies were hunter-gatherers proficient in exploiting herds of elephants for their meat.

A specimen of the now-extinct straight-tusked elephant was discovered in the Ebbsfleet Valley, near Swanscombe. The 400,000-year-old skeleton was found with flint tools scattered around, suggesting the elephant had been cut up by a tribe of the early humans existing at the time, known as Homo heidelbergensis.

Today, all species of elephant are hunted specifically for their meat. This occurs notably in Cameroon, Central African Republic, Republic of Congo, and the Democratic Republic of Congo. During ivory hunts by poachers, meat may be taken as a by-product for eventual sale, or to feed the hunting party. As of 2007^[update], wildlife experts expressed concerns that the major threat to elephants may become the demand for meat rather than the ivory trade.

An investigation into the elephant meat trade revealed that in four central African countries, the demand for the meat is higher than the supply. In cities, the meat is considered to be prestigious, and as such, costs more to buy than most other meats. This acts as an incentive for poachers to hunt elephants for their meat as well as their tusks. Another incentive comes from "commanditaires". These are individuals with wealth, usually people with influence in the military, government, or the business world, and are known to fund elephant hunts. They provide money, equipment, and also weapons. Their main objective is to receive ivory in return, which they sell.

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