Four new radiocarbon dates of elevated strandlines in tectonically active areas of eastern Indonesia and East Malaysia indicate average rates of uplift that range between 4.5 and 9 mm annually during the past 24,000 yr. These values are at least three times higher than former estimates from eastern Indonesia. Another radiocarbon date from the south arm of Sulawesi—also tectonically mobile—indicates a rate of uplift of 1.4–2.5 mm per year which corresponds with earlier determinations. This particular case, however, suggests that the sample was probably located close to a north-south axis about which southern Sulawesi was tilted during the Quaternary.

In the Langkawi islands, West Malaysia, one of the regionally ubiquitous shorelines at about 2 m above sea level was dated at 2590 ± 100 yr BP which corresponds with Fairbridge's (1961) Abrolhos Submergence.

There are estimated to be 600000 camels (Camelus dromedarius) in Kenya (Wandera, 1985). Almost 80% of these are kept by pastoral tribes living in arid areas in eastern and north-eastern parts of the country. In these regions, camels are important dairy animals. A camel in north-east Kenya can be expected to yield about 4 kg milk daily as compared with 0·5–1·5 kg for a cow in the same area. Most of the camel milk is consumed in the form of fermented milk. The milk is allowed to ferment naturally at ambient temperature and without prior heat treatment until it turns sour. The resulting fermented camel milk is known as Susa. Due to the spontaneous nature of the fermentation, this traditional method results in a product with varying taste and flavour and is often of poor hygienic quality, in addition, because of the limited scale of production, the product can be sold only in the immediate vicinity of the herd. For production of fermented milk under controlled conditions, thermophilic or mesophilic lactic acid cultures are normally used. In warm countries, mesophilic lactic cultured milk offers some advantages, as it can be incubated at ambient temperature (20–30 °C) and the fermentation stops at 1–1·2% lactic acid, eliminating the need for cooling to stop further souring as occurs in the case of yoghurt (Kurwijila, 1980).