Mew opportunities in the camel milk valorization

Konuspayeva Gaukhar, Faye Bernard. 2018. Mew opportunities in the camel milk valorization. In : Recent advances in camelids biology, health and production : Proceedings of the 5th conference ISOCARD 2018. Sghiri Abdelmalek (ed.), Kichou Faouzi (ed.). Laâyoune : ISOCARD, 45-50. ISBN 978-9920-36-565-9 Conference of the international society of camelid research and development ISOCARD 2018. 5, Laâyoune, Maroc, 12 Novembre 2018/15 Novembre 2018.

Résumé : At the world level, camel milk is representing 0.36% only of the produced milk: However, this proportion is doubled since 1961. Proportionally, the growth of camel milk production, which is 6% per year on average for 50 years, is 3 times higher than the growth of cow milk. Moreover, camel farming being limited to arid countries, this proportion could be locally more important, overpassing 10% in the Horn of Africa. Besides, since the beginning of the year 2000, the demand for camel milk is exploding both in the "camel countries" and in western ones, and this, for 3 main reasons: (i) the "merchandizing" of the camel milk; (ii) the climatic changes; and (iii)the enthusiasm for the virtues of camel milk,proved or not. In this context of increased demand, we assist at two important trends: the modernization of the camel milk processing with an increase involvement of the dairy industry, and a diversification of the offered products from camel milk. Traditionally consumed under crude form or in some areas under fermented form, the camel milk is expected to be proposed to the new urban consumers under more diversified products, responding to the modernizat!on of the life style of most of the camel countries. Thus, new products as ice-cream, pasteurized milk with different flavor, chocolate and other sweets are already available on different markets in Kazakhstan, UAE, Morocco, India, Saudi Arabia, Algeria, Mauritania, Egypt, Australia etc. Due to the physico-chemical characteristics of camel milk, other products such cheeses or yoghourt require more scientific investigations and financial investments to start market' valorization. The camel milk powder is takingits own way of development. Indeed, nowadays, camel milk powderis available on the international market, but its use is still limited, especially in agro-food industry, except for chocolate production. Camel milk powder is also included in para-pharmaceutical field as nutritional additives (capsules for diabetic treatment for example). Moreover, camel milk is also valorized as ingredient in cosmetic products (skin cream, shampoo, lip stick, etc ... ). However, some of the available camel products as pasteurized camel milk or ice-cream were poorly investigated by agro-food nosearch. Other products, despite more convenient studies, as cheese or yoghourt, are poorly available on the market. But, globally, there are strong new opportunities for both camel scientists and camel dairy industry to better valorize the 'white gold of the desert'.

Mots-clés libres : Camel milk, Market economy, Commercialization, Processing

Auteurs et affiliations

• Konuspayeva Gaukhar, Al-Farabi Kazakh National University (KAZ)
• Faye Bernard, CIRAD-ES-UMR SELMET (FRA)

Source : Cirad-Agritrop (https://agritrop.cirad.fr/591633/)

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