Camel milk

Camel milk contains three times as much Vitamin C as cow’s milk and is rich in iron, unsaturated fatty acids and B vitamins, which is why doctors in Russia, Kazakhstan and India often prescribe it to convalescing patients.

Now the United Nations Food and Agriculture Organization (FAO) hopes that marketing camel dairy products worldwide will feed more people in arid and semi-arid areas, in addition to giving nomadic herders a good source of income.

“The potential is massive,” says FAO’s Dairy and Meat expert Anthony
Bennett. “Milk is money”. Tapping the market for camel milk, however, is hampered by issues with production, manufacturing and marketing. One problem lies in the slightly salty-tasting milk itself, which has so far not proved to be compatible with the UHT (Ultra High Temperature) treatment needed to make it long-lasting.The main challenge though, stems from the fact that the producers involved are, overwhelmingly, nomads, making it harder to maintain a steady supply.

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