Value-added camel milk products for food security in arid and semi-arid areas
Details of the Project
HIGHLIGHTS OF THE PROJECT
Led by Prof. Joshua Arimi, the “Development of Value-Added Camel Milk Products” project is a vital initiative addressing food security and economic empowerment in Kenya’s arid and semi-arid regions. Funded with KES 19,049,400 since 2018/2019, this ongoing project leverages the resilient and nutritious camel milk, a resource often underutilized in these communities.
The project not only focuses on improving camel milk production but also innovates by creating diverse value-added products, from yogurt, cheese, and freeze-dried milk to cosmetic creams. These innovations are designed to foster new livelihood opportunities, especially for women’s groups.
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Key Achievements:
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Product Development: Successfully created a range of camel milk products, including dairy items (yogurt, cheese, butter, sweets, freeze-dried milk) and cosmetics. Freeze-drying technology significantly extends shelf-life, crucial for remote areas.
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Scientific Impact: Generated 4 peer-reviewed publications and filed 2 patents related to processing and formulations. An international virtual workshop in 2021 connected global and local food sector stakeholders.
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Human Capital Development: Supported 4 PhDs and several MSc students in relevant fields, actively engaging them in research and community outreach.
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Community Empowerment: Partnered with the Tawakal Women’s Group in Isiolo, training women as “Trainers of Trainers” in milk hygiene, preservation, and marketing, amplifying impact across the community.
