The condition of a camel is estimated by looking at the store of body fat i.e., the hump. This reflects the internal fat reserves and provides a good correlation with total body fat. The camel deposits excess energy as fat into the hump sac and into some internal linings. This contrasts to the energy reserves of other species where fat is deposited into the subcutaneous tissues, internal linings and within the muscles.

During processing at the abattoir the internal body fat and hump fat is removed. Excessive fat limits the exercise tolerance of the camel and makes long distance transport stressful. Camels destined for the abattoir should be hump score 3 or 4.

HUMP SCORE
Range is 1 - 5 based on the amount of fat in the hump

	SCORE 1 Little or no fat in the hump sac, hump hairy and may be leaning to one side.
	SCORE 2 Hump with moderate development rising 5% higher than chest depth, but may also be leaning to one side.
	SCORE 3 Hump with good development and rising to 10% higher than chest depth. Hump is still sculptured inwards on both sides and still fits over the chest and abdominal area.
	SCORE 4 Hump fully developed and rising to 15% higher than chest depth. Hump rounded outwards on both sides and runs from the shoulder to the rump.
	SCORE 5 Hump over-extended and rising more than 15% higher than chest or the hump is so full that it is rounded on the sides like a semi circle.