From tourism to dairy production
Walks, weddings, oriental evenings … The camberie first attracts the curious. But the turning point comes with the European program Camel Milkwhich directs it towards a new activity: the production of camel milk, then transformed into Kéfir, soaps, cosmeticset cheese. A rare product with a gentle taste, close to that of cow’s milk, writes Le Parisien.
Remarkable nutritional milk
The camel milk is considered a superfood by fao. Ten times richer in iron, Three times more in vitamin Cit also contains natural insulin. It is better tolerated by intolerant lactose intolerant.
But production remains limited: only females with a small produce milk, and in modest quantities. With 20 lacting camels, Julien Job fits approximately 40 liters of milk per day.
A luxury product
HAS 18 euros per litercamel milk remains a high -end product. And for cheese, the price climbs to 200 euros per kilobecause it takes 10 liters to produce only one. A price that is also explained by production constraints and the scarcity of the product.
Durable and ecological farming
The camels eat what cows abandon: Nettles, brambles, thistles. They adapt well to eco -scoping, consume little, emit less methane May cattle, and their feet protect the floors. Low impact farming, which Julien Job sees as a way for the future.
