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Camel milk, the next superfood

Coming from East Africa, it is rich in iron and vitamins B and C

It is supposed as one of the superfoods of the future. Camel milk from East Africa is low in fat. It is slightly saltier than cow milk and its potential is magnificent.

With more than 12.2 million, Somalia is home to the largest camel population in the world. Although this dairy business is growing, the milking procedure is still primitive and many farmers sell milk in local and national markets.

The value of this milk is in its nutritional power against diabetes and allergies. In addition, it is aphrodisiac. In the market there are already numerous products with camel milk. From baby milk to chocolate bars, pizzas or iced coffees. But there is more, since an Egyptian company produces white cheese, kefir and yogurt.

According to FAO, there is a world market of 10 billion dollars in the development of camel dairy products. The data is saying that approximately 5.4 million tons of milk are produced each year by a world population of 20 million camels, but much is eaten by young camels.

Regarding the price, fresh camel milk is sold at one dollar a liter in African markets, while in the United States, the same amount reaches 60 dollars.

Chocolatemaker Johann Georg Hochleitner, according to the FAO report, prepares a low-fat camel milk chocolate with funds from the Abu Dhabi royal family. “Although it sounds crazy it is a great project. There is a potential market of 200 million in the Arab world”, he says.

Africa has contributed to the knowledge of superfood such as Teff, baobab (pulp, seeds and leaves are consumed and are rich in energy, nutrients and antioxidants), tamarind, hibiscus and now, camel milk.

As a curious fact, it is said that the Egyptian queen Cleopatra bathed in camel milk and for this reason, the cosmetics industry is about to launch a range of beauty products.

Make it a perfect meal with our Wellington Turkeyhere you can find the step by step recipe.

End this amazing meal with a Browny of Caramel and Toffee Sauceclick here to see the complete recipe.

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Autor del artículo
Manu Balanzino
Chef, sumiller y asesor gastronómico. Experto en gestión de Alimentos y Bebidas en el sector de la Hostelería, se encuentra inmerso en labores de asesoramiento a restaurantes en el desarrollo de cartas, vinos, destilados y control de costes. A su vez, asesora a numerosas marcas del sector agroalimentario. Su formación en el sector Servicios comienza en la Escuela de Hostelería de Benalmádena, para posteriormente ampliar sus conocimientos, cursando la "Diplomatura en Gestión de Alimentos y Bebidas" en CIOMijas, y el "Certificado Profesional de Sommelier Internacional" por ESHOB. Manu Balanzino es un apasionado del mundo de la comunicación, y ha fundado el periódico digital de gastronomía, The Gourmet Journal, una publicación referencial del ámbito gastronómico la cual dirige. Además, es colaborador experto en gastronomía en revistas especializadas como Andalucía de Viaje, El Gourmet (AMC Networks International Latin America) y Diario Sur. En radio, conduce el programa "Momentos Gourmets" en COPE y en televisión, colabora en Canal Cocina, RTV Marbella y Fuengirola TV.

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