Somalia's camel milk revolution is improving nutrition and creating jobs
On a breezy Wednesday morning in mid-June, The Associated Press visited Beder Camel Farm — one of a new generation of camel dairies springing up around Mogadishu.
Dozens of camels sauntered around sandy paddocks while others nibbled on fresh fodder under the watchful eyes of herders. In a nearby shed, workers carefully milked the animals and collected the frothy yield in sanitized containers.
Demand for camel milk is growing, buoyed by a wave of local entrepreneurs who see untapped potential in a traditional resource.
Modernizing camel milk production
Somalia is home to over 7 million camels — more than any other country on Earth — but only a fraction of that milk has ever reached urban grocery shelves, according to industry estimates.
At the heart of the shift toward a modern approach to camel milk production is Dr. Abdirisak Mire Hashi, a veterinarian and the farm's manager. For Hashi, it's not only about profit — it's about preserving heritage while embracing progress.
'Somalis take pride in their heritage of raising camels. However, the way camels are raised has changed significantly over time," Hashi told The Associated Press as he inspected a milking herd.
Each camel at Beder now produces up to 10 liters (2.6 gallons) of milk daily — double what traditional herders typically yield. The increase is attributed to new investments in veterinary care, better feed, and modern milking practices. The camels are routinely checked by vets, given nutritional supplements, and grazed on scientifically blended fodder, a far cry from the roaming nomadic herds of decades gone by.
'We were among the first to establish this kind of farm back in 2006, when very few people even knew about commercial camel milk production,' said Jama Omar, CEO of Beder Camel Farm. 'Other farms have entered the market since then, but we currently hold around 40% of the market share.'
'We employ nearly 200 full-time staff,' he added. 'In addition, we bring in seasonal workers during key periods such as planting and harvest.'
Pioneering camel milk yogurt
The farm's biggest leap may be its yogurt factory — the first in Somalia dedicated to processing camel milk into yogurt.
Inside the factory, workers in white coats oversee stainless steel vats as fresh milk is cultured and packed. The final product is sold under the Beder brand which now retails in urban supermarkets across Mogadishu.
Nelson Njoki Githu, a Kenyan-born food engineer overseeing the production line, says camel milk yogurt isn't just a novelty — it fills an important nutritional gap for local consumers.
'The number one benefit compared to cow milk is that camel milk has lower levels of lactose,' Githu explained. ' People with lactose intolerance can consume this milk without any issue. Again, the vitamin levels are higher, especially vitamin C, iron and zinc, compared to cow milk.'
For nutritionist Dr. Yahye Sholle, camel milk yogurt is a public health boost in a country where malnutrition remains a challenge.
'It is rich in magnesium and calcium, which support bone health. Additionally, it contains vitamins B12, C, and D. It also includes friendly bacteria known as probiotics, which are beneficial for gut health,' he said.
Such benefits have helped Beder's yogurt stand out in Mogadishu's increasingly competitive dairy market.
Hashi said the next step is scaling up the business. He hopes to expand Beder's network of collection points beyond Mogadishu and plans to train pastoralists in remote areas on modern milking and hygiene practices so that more milk can be safely processed and sold.
'If we can modernize how we raise camels and handle the milk, we can create jobs, improve nutrition, and build pride in our own local products,' Hashi said.
Somali government encourages more investment
The Somali government is encouraging more investment in the industry.
'The benefits of camel milk are countless,' said Dr. Kasim Abdi Moalim, Director of Animal Health at Somalia's Ministry of Livestock. 'In countries like the UAE, camel milk is also used for cosmetics. Somalia must catch up and develop the full value chain.'
He said that government support is growing, with the establishment of a Dairy Act and a strategy for livestock sector development. 'A master investment plan is also in progress,' he added.
Back at the paddock, a line of camels stretches into the golden afternoon light, their steady, patient footsteps a reminder that progress in Somalia often moves at the pace of tradition — slow but unstoppable.
From ancient caravans that crossed deserts to supermarket shelves stocked with yogurt, the Somali camel's journey continues, one cup at a time.
___
For more on Africa and development: https://apnews.com/hub/africa-pulse
The Associated Press receives financial support for global health and development coverage in Africa from the Gates Foundation. The AP is solely responsible for all content. Find AP's standards for working with philanthropies, a list of supporters and funded coverage areas at AP.org.
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The Independent
6 hours ago
- The Independent
Somalia's camel milk revolution is improving nutrition and creating jobs
Camels have long been the backbone of Somalia 's pastoralist culture, feeding families, transporting goods and standing tall in local folklore. But on the dusty outskirts of the capital, the camel now finds itself at the center of an agricultural revolution that could redefine Somali farming. On a breezy Wednesday morning in mid-June, The Associated Press visited Beder Camel Farm — one of a new generation of camel dairies springing up around Mogadishu. Dozens of camels sauntered around sandy paddocks while others nibbled on fresh fodder under the watchful eyes of herders. In a nearby shed, workers carefully milked the animals and collected the frothy yield in sanitized containers. Demand for camel milk is growing, buoyed by a wave of local entrepreneurs who see untapped potential in a traditional resource. Modernizing camel milk production Somalia is home to over 7 million camels — more than any other country on Earth — but only a fraction of that milk has ever reached urban grocery shelves, according to industry estimates. At the heart of the shift toward a modern approach to camel milk production is Dr. Abdirisak Mire Hashi, a veterinarian and the farm's manager. For Hashi, it's not only about profit — it's about preserving heritage while embracing progress. 'Somalis take pride in their heritage of raising camels. However, the way camels are raised has changed significantly over time," Hashi told The Associated Press as he inspected a milking herd. Each camel at Beder now produces up to 10 liters (2.6 gallons) of milk daily — double what traditional herders typically yield. The increase is attributed to new investments in veterinary care, better feed, and modern milking practices. The camels are routinely checked by vets, given nutritional supplements, and grazed on scientifically blended fodder, a far cry from the roaming nomadic herds of decades gone by. 'We were among the first to establish this kind of farm back in 2006, when very few people even knew about commercial camel milk production,' said Jama Omar, CEO of Beder Camel Farm. 'Other farms have entered the market since then, but we currently hold around 40% of the market share.' 'We employ nearly 200 full-time staff,' he added. 'In addition, we bring in seasonal workers during key periods such as planting and harvest.' Pioneering camel milk yogurt The farm's biggest leap may be its yogurt factory — the first in Somalia dedicated to processing camel milk into yogurt. Inside the factory, workers in white coats oversee stainless steel vats as fresh milk is cultured and packed. The final product is sold under the Beder brand which now retails in urban supermarkets across Mogadishu. Nelson Njoki Githu, a Kenyan-born food engineer overseeing the production line, says camel milk yogurt isn't just a novelty — it fills an important nutritional gap for local consumers. 'The number one benefit compared to cow milk is that camel milk has lower levels of lactose,' Githu explained. ' People with lactose intolerance can consume this milk without any issue. Again, the vitamin levels are higher, especially vitamin C, iron and zinc, compared to cow milk.' For nutritionist Dr. Yahye Sholle, camel milk yogurt is a public health boost in a country where malnutrition remains a challenge. 'It is rich in magnesium and calcium, which support bone health. Additionally, it contains vitamins B12, C, and D. It also includes friendly bacteria known as probiotics, which are beneficial for gut health,' he said. Such benefits have helped Beder's yogurt stand out in Mogadishu's increasingly competitive dairy market. Hashi said the next step is scaling up the business. He hopes to expand Beder's network of collection points beyond Mogadishu and plans to train pastoralists in remote areas on modern milking and hygiene practices so that more milk can be safely processed and sold. 'If we can modernize how we raise camels and handle the milk, we can create jobs, improve nutrition, and build pride in our own local products,' Hashi said. Somali government encourages more investment The Somali government is encouraging more investment in the industry. 'The benefits of camel milk are countless,' said Dr. Kasim Abdi Moalim, Director of Animal Health at Somalia's Ministry of Livestock. 'In countries like the UAE, camel milk is also used for cosmetics. Somalia must catch up and develop the full value chain.' He said that government support is growing, with the establishment of a Dairy Act and a strategy for livestock sector development. 'A master investment plan is also in progress,' he added. Back at the paddock, a line of camels stretches into the golden afternoon light, their steady, patient footsteps a reminder that progress in Somalia often moves at the pace of tradition — slow but unstoppable. From ancient caravans that crossed deserts to supermarket shelves stocked with yogurt, the Somali camel's journey continues, one cup at a time. ___ For more on Africa and development: The Associated Press receives financial support for global health and development coverage in Africa from the Gates Foundation. The AP is solely responsible for all content. Find AP's standards for working with philanthropies, a list of supporters and funded coverage areas at
Times
11 hours ago
- Times
Zanzibar spice farms get bitter taste of EU regulations
Spice plants crowded in lush rows are fertilised with coconut husks and manure from local chicken and cows, fed by rainfall in the natural rhythms of the Indian Ocean. If precious clove trees show signs of suffering from bugs or disease, they are treated with lemongrass or quinine. Spices are dried on woven mats, heated by the sun. These techniques, free of mechanical or industrial intervention, have been unchanged across Zanzibar since Omani ruler Seyyid Said bin Sultan introduced cloves to the archipelago two centuries ago. The European Union, however, has deemed these farms not to be organic enough, whatever the average health-conscious consumer and socially-minded buyer may think. A drastic tightening of EU certification rules has dashed the hopes of Zanzibar's struggling spice farmers and is already cutting into livelihoods. 'It's one of the biggest problems,' Ali Nassor Mohamedi, 61, who tends to the village-owned spice farm in Kizimbani, said. 'Our methods are organic by nature, but we can't label spices as organic when we export, and it's one reason prices are low.' Zanzibar's spice farmers have faced troubles for decades, starting with nationalisation in the 1970s under which the islands quickly lost their place to Indonesia as the world's largest source of cloves. Climate change has recently become a worry, with unpredictable weather patterns disrupting the usual rainy seasons. Though cloves remain Zanzibar's largest export, the climate, alongside ageing trees and crop diseases, has pushed down production. But the biggest problems facing farmers like Mohamedi are low prices and global competition. Today, Asia-Pacific consumes the most spices — more than 40 per cent of global production — but those arefound locally in the likes of Indonesia, India and Vietnam. Europe is Zanzibar's critical market, with high profit margins — especially from consumers willing to pay a premium for organic spices. Tanzania exported €173 million in spices as well as coffee, tea, and cocoa to the EU last year. Demanding EU regulation around organic imports has long been tricky for Zanzibar's farmers, but not impossible. There is only one EU organic-certified spice exporter in Zanzibar, a Tanzanian-Swiss social enterprise called Zanj Spice that has grown to represent 512 smallholder farmers since its 2012 founding. The company helps farmers gain EU organic certification and remain compliant, guaranteeing purchases and selling the spices on to Europe. This is already costly, according to Elizabeth Mwangi, the company's operations manager. To certify a single farm costs Zanj Spice $1,000 per year for a three-year conversion period, and the group pays an additional €12,000 annually to keep the farms under its umbrella in compliance through external audits. The financial advantages of selling into the certified organic EU market are stark. Zanj Spice can buy from farmers at around 1.8 times the price of local spice traders who sell into the non-organic market. The EU is not unaware of challenges in Zanzibar, having signed two agreements worth €14 million last December on 'inclusive growth and sustainable development' targeting the region. However, 'EU regulation 2018/848 has changed a lot of things fundamentally,' Mwangi said, referring to rules that went into effect this year for third countries importing into the bloc. 'The law now requires a lot of things that the Zanzibari farmer cannot change. Many new farms will not be certified, and existing certified farms will be sanctioned.' At the heart of the new regime are 'zero residue' rules that ban any contaminants — almost impossible to avoid in Zanzibar, Mwangi said. A farmer washing their hands with soap and later touching spices is detectable contamination, as is the drying of spices in proximity to an open window through which woodsmoke could drift. The rules also require a type of crop rotation that Zanzibar's farms are incapable of and, Mwangi added, was redundant given their use of sustainable agroforestry practices. Zanj Spice has had to sanction 13 of its associated smallholdings for breach of the new rules, halting purchases from those farmers and hitting livelihoods. 'When clients visit our farmers, they fall in love with what they're doing. The consumer is happy with the spices, but now the regulation is quite complex,' Mwangi said. 'It's so frustrating.' The community in Kizimbani, like many others, has increased its focus on tours for holidaymakers interested in the history and practices of spice cultivation. It reduces the traditional trade that has defined the 'spice islands' to an attraction, and makes farmers vulnerable to cyclical travel trends. 'In the last 10 years we have been relying more on tourists. In low season people go hungry,' Mohamedi said. 'Without spice there is no life in Zanzibar.'
The Guardian
19 hours ago
- The Guardian
What will the AI revolution mean for the global south?
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