The product is delicious and still little used, the target of reference is vast and the idea is innovative: there are all the bases to do business with camel milk.
Convinced of such is a German entrepreneur, Holger Marbach, who has set off a project for the industrial production of milk, yoghurt and chocolate with this “exotic” milk.
A 294 thousand euro project, that Marbach used to open a factory in Kenya, the “Camel Dairy Milk factory”, location designated for the breeding and the production.
“My investment - points out the German entrepreneur - has a double purpose: on the one hand to launch a new product on the global market, on the other hand to stimulate the industry of a new land, like Kenya, compelled for years to be subject to the economic development of the planet. Since its opening, in July 2005, the “Camel Factory” has become the reference point for local breeders, who train here and collaborate with us in the industrialization of goods that constitute the basis of their diet and that also could soon become the basis of their economy.”
FAO is also convinced of the effectiveness of the operation: “The camel milk market is very vast and could develop a business of 10 billion dollars (almost 13 billion Euros)-explains Anthony Bennet, FAO nutrition expert – especially because it is only consumed in one part of the planet and – due to its organoleptic characteristics- it represents an excellent alternative to cow milk, which is among the greatest causes of food intolerance in the Western World.”
“To this day our production limits itself to covering the Kenyan and Somalian market- clarifies Marbach- where 5,4 million tons a year are produced, but the request from the other African countries is enormous. Soon we count on exporting milk, yoghurt and ice-cream to Europe, in spite of the evident difficulties in the preservation process”.
Yes, the preservation, bad news for the German entrepreneur and his team of experts, which has to deal with a product that- unlike cow milk- must undergo very delicate UHT treatment and must be consumed within ten days from its production.
A challenge that is not indifferent, to which though - with enthusiasm that distinguishes him - the entrepreneur has already searched for a remedy, financing a joint project between the Federal science faculties in Zurich and the Institute Agricultural Research Agroscope Liebefeld-Posieux (Alp), which are trying to find a way so as to not make exotic milk perish so quickly.
The experiments are giving such excellent results, that the idea has infected also the Austrian industrialist, Johann Georg Hochleitner, who has set off a project for the production of camel milk low-calorie chocolate.
A delicacy that-he assures- will quickly have a grip on the 200 million Arabs spread around the world, subsequently convincing of its good quality also the western world, busy with scales, diets and crazy cholesterol.