The Camilk project in Morocco, led by HAFL Hugo P. Cecchini Institute and HAFL Food Sciences & Management, is advancing efforts to boost camel milk production and develop sustainable feeding practices. With Morocco celebrating the International Year of Camelids (IYC 2024), the project explores innovative approaches to camel dairy farming, focusing on creating high-quality, marketable camel milk products and improving feed using agricultural by-products. The research team, in collaboration with Ibn Zohr University, engaged with local farmers and consumers, uncovering both significant interest in camel milk products and challenges related to feed shortages and underdeveloped infrastructure. The project’s next steps include data analysis, securing funding, and piloting new solutions to enhance camel milk production and sustainability in Morocco.
Innovative Camilk Project Gains Traction in Morocco
In a significant development for the dairy industry, the Camilk project, a collaborative research initiative by HAFL Hugo P. Cecchini Institute (HPCI) and HAFL Food Sciences & Management (FSM), is making notable strides in Morocco. As part of the International Year of Camelids (IYC 2024), this project explores the potential of camel milk and high-quality feed, with promising early results. The project aims to enhance the value of camel milk by improving feeding practices and developing innovative dairy products that cater to local tastes and market demands.
Led by Pascale Waelti of HPCI, Guillaume Egli from FSM, and Sarah Guidi, an FSM research assistant, the Camilk team recently completed a research trip to Morocco. Funded by the Leading House MENA Research Partnership Grant, their visit included meetings with professors and students from the Polydisciplinary Faculty of Taroudant at Ibn Zohr University, camel owners, farmers, and potential camel-milk consumers. This interdisciplinary collaboration underscores the importance of combining academic research with practical, on-ground insights to develop sustainable agricultural solutions.
Research Insights from Key Moroccan Locations
The team’s research journey covered several key Moroccan cities, including Taroudant, Agadir, and Marrakesh, with a focal point in Zagora, where camel owners are concentrated. This exploration aimed to gain insights into the Moroccan dairy market and the feasibility of camel milk-based products. During their visit, they conducted focus groups and interviews with local stakeholders to understand consumer preferences and the challenges faced by camel farmers.
Guillaume Egli expressed his enthusiasm, stating,
“I was eager to understand the Moroccan dairy market and consumer habits. The positive reception to our ideas was a significant motivator.”
Guillaume Egli, Food Sciences & Management (FSM)
Sarah Guidi echoed this sentiment, noting that the project’s preliminary findings were encouraging and validated the potential for future development. The feedback gathered from farmers and consumers indicated a strong interest in camel milk as a sustainable and nutritious alternative to more traditional dairy products.
Challenges and Opportunities in Camel Milk Production
One of the key findings from the trip was Moroccan consumers’ strong interest in camel-milk-based products, particularly in regions where camel farming is already an established practice. However, the team also identified several challenges, including difficulties in livestock feeding and an underdeveloped value chain. The drought has exacerbated feed shortages, making it difficult for camel owners to sustain milk production. Additionally, there is a lack of infrastructure and knowledge about modern dairy processing techniques, which could hinder large-scale production.
“The interest from camel producers in developing feed based on agricultural by-products, such as argan pressed cake mixed with other agricultural waste, is promising, Moreover, farmers expressed interest in selling milk to cooperatives, though current production levels are too low to support large-scale facilities.”
Sarah Guidi,, FSM Research Assistant
This feedback points to a significant opportunity to develop sustainable feed solutions that could enhance milk yields and improve the overall economic viability of camel farming in Morocco.
Future Prospects and Next Steps
The Camilk project is now focusing on data analysis, expert interviews, and publishing their findings. The team is also seeking financial backing for further research to develop nutritious and cost-effective camel feed and explore new dairy product possibilities, such as leben (fermented milk) and jben (fresh cheese). These efforts aim to build a more robust value chain that supports both camel farmers and dairy producers.
As the Camilk project continues, its potential to contribute to sustainable agriculture and economic development in Morocco and beyond remains promising. With strong consumer interest, farmer engagement, and collaborative efforts, the journey of camel milk from Morocco’s deserts to the global market looks increasingly viable. The next phase will involve closer collaboration with local partners to pilot new feeding practices and develop market-ready dairy products that can meet the growing demand.
