For generations, camels have been central to Somalia’s pastoralist culture, providing sustenance, transport, and a deep-rooted presence in local folklore. Yet, on the dusty fringes of the capital, these revered animals are now spearheading an agricultural revolution poised to reshape Somali farming.
A recent visit to Beder Camel Farm, one of a burgeoning number of camel dairies emerging near Mogadishu, offered a glimpse into this transformation. Here, dozens of camels ambled across sandy paddocks, some contentedly grazing on fresh fodder under the vigilant gaze of herders. Inside a nearby shed, workers meticulously milked the animals, collecting the frothy yield in sanitised containers. The burgeoning demand for camel milk is being fuelled by a new wave of local entrepreneurs, who recognise the untapped commercial potential within this traditional resource.
Somalia is home to over 7 million camels — more than any other country on Earth — but only a fraction of that milk has ever reached urban grocery shelves, according to industry estimates.
At the heart of the shift toward a modern approach to camel milk production is Dr. Abdirisak Mire Hashi, a veterinarian and the farm’s manager. For Hashi, it’s not only about profit — it’s about preserving heritage while embracing progress.
“Somalis take pride in their heritage of raising camels. However, the way camels are raised has changed significantly over time,” Hashi told The Associated Press as he inspected a milking herd.
Each camel at Beder now produces up to 10 liters (2.6 gallons) of milk daily — double what traditional herders typically yield. The increase is attributed to new investments in veterinary care, better feed, and modern milking practices. The camels are routinely checked by vets, given nutritional supplements, and grazed on scientifically blended fodder, a far cry from the roaming nomadic herds of decades gone by.
“We were among the first to establish this kind of farm back in 2006, when very few people even knew about commercial camel milk production,” said Jama Omar, CEO of Beder Camel Farm. “Other farms have entered the market since then, but we currently hold around 40% of the market share.”
“We employ nearly 200 full-time staff,” he added. “In addition, we bring in seasonal workers during key periods such as planting and harvest.”
The farm’s biggest leap may be its yogurt factory — the first in Somalia dedicated to processing camel milk into yogurt.
Inside the factory, workers in white coats oversee stainless steel vats as fresh milk is cultured and packed. The final product is sold under the Beder brand which now retails in urban supermarkets across Mogadishu.
Nelson Njoki Githu, a Kenyan-born food engineer overseeing the production line, says camel milk yogurt isn’t just a novelty — it fills an important nutritional gap for local consumers.
“The number one benefit compared to cow milk is that camel milk has lower levels of lactose,” Githu explained. “People with lactose intolerance can consume this milk without any issue. Again, the vitamin levels are higher, especially vitamin C, iron and zinc, compared to cow milk.”
For nutritionist Dr. Yahye Sholle, camel milk yogurt is a public health boost in a country where malnutrition remains a challenge.
“It is rich in magnesium and calcium, which support bone health. Additionally, it contains vitamins B12, C, and D. It also includes friendly bacteria known as probiotics, which are beneficial for gut health,” he said.
