Elephant meat
Elephant meat refers to the flesh and other edible parts of elephants. It is consumed primarily in African nations as a delicacy, but is also eaten during times of hardship such as drought and war.
History
The consumption of elephant meat has likely been a source of food for both humans and animals 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.
Modern times
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. In recent times, wildlife experts have expressed concerns that the major threat to elephants may become the demand for meat rather than the ivory trade.