Camel milk processor Jama Warsame says demand for home deliveries of camel milk has doubled since the onset of the pandemic. [Peter Ochieng, Standard]
There are over three million camels in Kenya, but only a tiny population of Kenyans drink camel milk. This can change if there is a clear understanding of the benefits of the product and support from the Government for farmers and producers of the milk.
Jama Warsame, founder of White Gold, a camel milk processing and distribution company says demand for camel milk product over the past year has increased locally and abroad, fueled by individuals looking for enhanced immunity against Covid-19 and parents with children who have cognitive impairment.
He says demand for home deliveries has doubled since the onset of the pandemic, and his company is receiving orders for 200 litres of camel milk in Rwanda and 150 litres in Uganda weekly.
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Warsame started White Gold in 2017 and it salvaged the camel milk industry in Laikipia and two years later, they were selling approximately 1,000 litres of milk a week all over East Africa. Other than just raw milk, there are other products that can be produced from it. He shares tips on how to add value to camel milk.
Pasteurised milk
Using a pasteuriser that has a capacity of processing 50 litres, the camel milk is processed at 80 degrees for 40 minutes, cooled for an hour and packaged manually. Pasteurization prolongs shelf life to a month.
They sell 500ml at Sh130 and a litre at Sh260.
Camel milk yoghurt
Warsame also produces yoghurt from the White Gold camel milk. Available in 500ml bottles, they are available in vanilla, strawberry and chocolate flavours.
One can get camel milk yoghurt in the shops today at the cost of Sh319.
Other products that can be derived from camel include:
Pasteurised susa
Susa is traditional, fermented sour milk of the nomadic camel-keeping communities. Susa is made from pasteurised camel milk. Both traditional and modern ways of processing can be used. The original sour taste is untouched. The actual shelf-life given is 15 days under refrigeration.
Susa has anti-bacterial qualities. It contains non-saturated fatty acids, Vitamins B and C and iron.
Camel milk powder
Though available in most supermarkets, it is not produced in the country yet. To make camel milk powder, two main modern technologies are used: spray-drying (hot-drying) and lyophilization (freeze-drying). The spray-drying method seems preferable to make camel milk powder for a better reconstitution of liquid milk, but the investment for dairy industry is more important as it requires the procurement of a costly milk drying tower and sprayer.
Frozen camel milk kefir
Camel Milk Kefir is produced in the traditional way in small batches, fermenting fresh camel milk with living kefir cultures. It should be free from added sugar and preservatives. A slight fizz is the yeast producing Carbon di Oxide (CO2), which is a natural feature of traditional kefir.
Other possible products from camel milk include soft cheese, butter, soaps, lip balm, lotions, facial washes, face masks and bath bombs.
In 2015, a researcher at the Jomo Kenyatta University of Agriculture and Technology (Jkuat) has developed a one of a kind skin care range from camel milk that even divas will love because of its irresistible youthful replenishing aspects.
Arhendt Mutsanzi, a production technologist, has developed a lotion, cream and soap purely from camel milk. “The products have been proven to be 100 per cent natural and slows the ageing process and guarantees skin as fair as a princess. And the beauty is it’s affordable,” the researcher tells Smart Harvest. The icing on the cake is that Mutsanzi has secured a patent.
Margaret Kibogy, the managing director of the Kenya Dairy Board says demand for camel milk is indeed growing in Kenya.
In the last 10 years, camel milk has surpassed goat milk in production according to data by the board.
In 2019 (latest data) the dairy board estimated camel milk production at 1.17 billion kilograms: second only to cow milk (3.98 billion kilograms).
This indicates that the future market for camel milk will have huge potential considering that the dairy act, until now, only recognised milk from cows and goats.
“Camel milk [value chain] is still largely informal. But as a board we recognise the growing demand for camel milk and are therefore on a path to achieving formalisation in the sector,” said Kibogy.
