Camel Milk Research

According to Food and Agricultural Organisation Statistics (FAOSTAT) of 2020, Kenya is leading camel milk producer with a production capacity of 1.125 Million tonnes litres. Despite this ranking, there are no camel milk and meat products in the Kenyan mainstream market. The available products are at cottage industry with limited scientific research and product development. Meru University of Science and Technology wishes to position itself as the leader in scientific research, product development and marketing of camel milk products.

Camel milk is known to have nutritional and medicinal benefits including 5 times vitaminc C compared to cow’s milk, it’s not allergic, it regulates insulin for diabetics, it also has anti-ageing properties Meru University of Science and Technology wishes to focus on production and marketing of pasteurised camel milk, camel milk yoghurt, camel milk powder and other products derived from camel milk including cosmetic products. The name Ka-Mero is derived from the Kimeru word Kamero. That means camel. Its split into two words to capture Mero to mean Meru University of Science and Technology.

Market Research Summary

Increased consumers’ awareness is increasing, leading to consumers opting for healthy foods. Camel milk is one of such foods. Rich in nutrients, hypoallergic, helps in autism, good for lactose intolerant people and diabetics. Currently, there are no camel milk products in the markets that are developed through rigorous research and product development. This has led to very low adoption by the consumers due to various challenges such as taste, smell and hygiene.

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