As the Food and Agriculture Organization (FAO) designated 2024 as the International Year of Camelids, the spotlight turns to these resilient animals, particularly camels, which play a vital role in agriculture, nutrition, and rural economies worldwide.
This article explores camel breeding practices, animal welfare, the nutritional and health benefits of camel milk, and the future prospects of camel milk production, with a focus on the Mediterranean basin, MENA countries, international cooperation, and global markets.
1. Camel breeding worldwide
Camels are bred in over 90 countries, primarily in arid and semi-arid regions of Africa, the Middle East, and Asia. The two main species are the dromedary camel (one-humped), prevalent in the Middle East and North Africa (MENA), and the Bactrian camel (two-humped), found in Central Asia.
Camel breeding is deeply rooted in the cultural and economic fabric of many societies. For instance:
- In Somalia and Kenya, camels are integral to pastoralist communities, providing milk, meat, and transportation.
- In India and Pakistan, camel milk is consumed for its nutritional and medicinal properties.
- In the MENA region, camels are symbols of heritage and wealth, often featured in cultural festivals and races.
Globally, camel milk production is estimated at 2.85 million metric tons annually, with the majority consumed locally. However, its commercial potential is growing, driven by increasing awareness of its health benefits.
2. Animal welfare
Animal welfare is a distinctive aspect of traditional camel breeding. Camels are well-adapted to harsh environments, but they require proper care to ensure their health and productivity as their human friends can offer. Key welfare considerations include:
- access to clean water and nutritious forage, especially in arid regions;
- shelter from extreme weather conditions, such as heatwaves and sandstorms;
- humane handling practices, including gentle milking techniques and stress-free transportation.
FAO emphasizes the importance of integrating traditional knowledge with modern veterinary practices, to improve camel welfare and productivity.
3. Camel milk nutritional properties
Camel milk is a nutritional powerhouse, offering a unique composition compared to cow milk (Miniero et al., 2016). Key features include:
- lower lactose content, making it more tolerable for individuals with lactose intolerance (Al Haj and Al Kanhal, 2010);
- rich in vitamins and minerals, including vitamin C, iron, and calcium (Mullaicharam et al., 2013);
- high levels of immunoglobulins and antimicrobial proteins, which enhance immune function (Shabo et al., 2005).
4. Health benefits of camel milk
Several clinical trials have demonstrated the health benefits of camel milk, including studies on healthy individuals. These trials provide robust evidence for its role in preventing chronic diseases and improving overall health. Further studies in animal models and in vitro not only validate earlier findings but also uncover new therapeutic potentials, reinforcing the importance of camel milk as a functional food.
4.1. Lower allergenicity, better tolerance, and digestive health
Camel milk’s higher affinity for breast milk, compared with cow’s milk, suggests better digestibility and lower allergenicity to milk proteins in susceptible individuals (Miniero et al., 2014). Camel milk:
- lacks β-lactoglobulin, one of the main allergens in cow’s milk protein allergy (CMPA);
- contains α-lactalbumin as its main seroprotein, similar to breast milk.
Camel milk is well-tolerated by individuals with lactose intolerance due to its unique protein structure and lower lactose content. A clinical trial by Al Haj and Al Kanhal (2010) found that 95% of lactose-intolerant participants experienced no adverse effects after consuming camel milk, compared to only 30% tolerance for cow milk.
4.2. Diabetes risk-factors prevention
Camel milk has shown remarkable potential in regulating blood glucose levels and improving insulin sensitivity. A randomized controlled trial conducted by Agrawal et al., (2011) investigated the effects of camel milk consumption on type 1 diabetic patients. The study found that consuming 500 mL of camel milk daily significantly reduced fasting blood glucose levels and insulin requirements.
In a follow-up study on type 1 diabetic patients, Agrawal et al,. (2013) observed that camel milk consumption improved insulin sensitivity and reduced postprandial glucose spikes, also reducing insulin requirements. The researchers suggested that the insulin-like proteins in camel milk, which are structurally similar to human insulin, may contribute to its antidiabetic properties. These results find confirmation in the clinical trial conducted in Italy by Professor Miniero et al., (2018)
While no universal recommended daily dose has been established, studies suggest that 250-500 mL of camel milk per day may help reduce diabetes risk factors in healthy individuals. This dosage aligns with the findings of Malik et al., (2012), who reported improved glycemic control in prediabetic patients consuming similar amounts.
Another study by Wang et al., (2018) published in the Journal of Ethnopharmacology also demonstrated that camel milk peptides significantly improved insulin sensitivity and reduced blood glucose levels in diabetic rats. The researchers identified specific bioactive peptides in camel milk that mimic insulin’s action, offering a promising avenue for diabetes prevention and management.
4.3. Immune system modulation and anti-inflammatory effects
Camel milk contains high levels of immunoglobulins, lactoferrin, and lysozyme, which enhance immune function. A study by Shabo et al., (2005) demonstrated that camel milk consumption improved symptoms in children with autism, attributed to its anti-inflammatory and immunomodulatory properties.
Research from Pakistan and Saudi Arabia has further validated the immune-boosting properties of camel milk. A study by Habib et al., (2013) published in the Journal of Dairy Science found that camel milk consumption increased the production of anti-inflammatory cytokines and reduced markers of chronic inflammation in healthy individuals.
Chinese researchers have also contributed to this field. A study by Zhang et al., (2019) in the Journal of Functional Foods demonstrated that camel milk proteins enhance gut microbiota diversity, which plays a crucial role in immune modulation and overall health.
Sharma et al., (2021) identified and characterized lactic acid bacteria (LAB) isolated from camel milk, evaluating their probiotic potential. The study found that certain LAB strains exhibited strong antimicrobial activity, survivability in gastrointestinal conditions, and adhesion to intestinal cells, making them promising candidates for probiotic applications.
4.4. Hepatoprotective effects
A collaborative study between Mongolian and Chinese researchers (Bai et al., 2021) investigated the hepatoprotective effects of camel milk in patients with non-alcoholic fatty liver disease (NAFLD). Published in Nutrients, the study found that daily consumption of camel milk improved liver function markers, reduced oxidative stress, and enhanced lipid metabolism in NAFLD patients. This research highlights the potential of camel milk as a therapeutic agent for liver diseases.
4.5. The antioxidant properties of camel milk
Camel milk is rich in antioxidants, such as vitamin C and catalase, which help combat oxidative stress. A clinical trial by Korish et al., (2015) found that healthy individuals consuming 500 mL of camel milk daily for eight weeks showed a significant reduction in markers of oxidative stress and inflammation.
An Iranian study by Barati et al., (2020), published in Food Chemistry, investigated the antioxidant properties of camel milk. The researchers found that camel milk contains high levels of antioxidant enzymes, such as superoxide dismutase (SOD) and glutathione peroxidase (GPx), which help combat oxidative stress and reduce the risk of chronic diseases.
4.6. Antimicrobial properties
Iranian researchers (Ehsani et al., 2016) conducted a study on the antimicrobial properties of camel milk, published in the Journal of Food Science and Technology. The study found that camel milk contains high levels of antimicrobial peptides, which inhibit the growth of pathogenic bacteria such as E. coli and Staphylococcus aureus. These properties make camel milk a valuable natural remedy for infections.
4.7. Neuroprotective potential
Chinese researchers have also explored the neuroprotective potential of camel milk. A study by Chen et al., (2022) in the Journal of Alzheimer’s Disease reported that camel milk peptides reduced amyloid-beta plaque formation in animal models of Alzheimer’s disease, suggesting its potential in neurodegenerative disease prevention.
A clinical trial conducted in Iran by Zibaee et al., (2020), published in Evidence-Based Complementary and Alternative Medicine, suggests that camel milk consumption may improve behavioral symptoms and reduce oxidative stress markers in children with autism spectrum disorders (ASD).
4.8. Anti-cancer prevention potential
A study by Li et al., (2020) from the Chinese Academy of Sciences explored the anti-cancer properties of camel milk. Published in Food & Function, the research revealed that camel milk contains bioactive compounds, such as lactoferrin and immunoglobulins, which inhibit the growth of cancer cells in vitro. The study suggested that camel milk could be a valuable dietary supplement for cancer prevention.
5. Camel milk market and growth prospects
The global camel milk market is projected to grow at a CAGR of 6.8% from 2023 to 2030, driven by increasing demand for functional foods and dairy alternatives. Key trends include:
• expansion in LMICs, where camel milk can boost rural economies and improve food security;
• export opportunities to high-income countries, where consumers seek healthier and more sustainable dairy options;
• innovation in product development, such as fermented camel milk dairy products (i.e., yogurt, kefir), cheeses, and fortified beverages.
By strengthening international cooperation, the camel milk industry can contribute to Sustainable Development Goals (SDGs), including poverty reduction, health improvement, and climate action.
6. Perspectives in the Mediterranean basin and MENA countries
The Mediterranean basin and MENA region are poised to become key players in camel milk production. Research initiatives like the Camel Milk project, funded by the PRIMA (Partnership for Research and Innovation in the Mediterranean Area) programme, aim to enhance camel milk production and processing techniques. Key strategies include:
• diversification of herds, to improve dairy production resilience (Rahimi et al., 2022);
• genetic improvement of camels for higher milk yield and quality;
• clinical trials on the preventive effects of camel milk in diverse populations;
• development of functional camel milk products for global markets.
7. Strengthening scientific collaboration
The contributions of Asian researchers to camel milk research underscore the importance of international collaboration. Joint research initiatives, such as those under the Belt and Road Initiative (BRI), can facilitate knowledge exchange and accelerate advancements in this field. Such collaborations would not only advance scientific knowledge but also promote cultural exchange and mutual understanding, aligning with the principles of scientific diplomacy.
8. Provisional conclusions
Camelids, particularly camels, are invaluable to global agriculture and nutrition. Their milk offers unique health benefits, supported by robust scientific evidence from researchers worldwide, including significant contributions from Asian institutions. These findings highlight the potential of camel milk as a functional food, also for preventing risk factors of chronic diseases.
As we celebrated the International Year of Camelids in 2024, it is imperative to promote sustainable breeding practices, enhance animal welfare, and expand the camel milk market for the mutual benefit of producers and consumers worldwide. Strengthening scientific collaboration in this field will not only advance research but also foster peace and prosperity through shared knowledge and innovation.
Dario Dongo
Cover photo: courtesy of Bernard Faye, in Magrane, Algeria, 2022
References
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Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
