Camel Milk as a New Driver of Sustainable Nutrition and Health

With severe rheumatoid arthritis, limited mobility and chronic pain, he began drinking fresh camel milk in the mountains of Balochistan – and soon experienced significant improvement. This began a 20-year journey of studying the properties of camel milk, which led him to the world’s first PhD in this field.

Key properties of camel milk:

Nutritional richness: high in vitamin C, antioxidants, insulin-like proteins and collagen.

Easy to digest: low in lactose, no A1-casein – ideal for allergy sufferers and people with food intolerances.

Potent immunomodulator: proven to be effective in autoimmune diseases, diabetes, gastrointestinal problems and inflammatory processes.

Environmentally sustainable: camels continue to produce milk in drought and extreme temperatures, unlike other livestock.

Growing Global Interest

As interest in functional nutrition and climate-resilient agriculture grows, demand for camel milk is expanding beyond traditional regions (the Middle East, South Asia, Africa). New production clusters are emerging in Australia, the US, and the EU, and research shows significant growth potential for the market.

Camel4Life International Initiative

Today, Dr. Kakar leads Camel4Life International, a network of scientists, producers, consumers, and health experts in over 30 countries. Key areas include:

• development of the Global Camel Research & Development Network;
• increasing access to education, farming expertise, and investment in the camel milk industry;
• promoting sustainable solutions for food security in climate-vulnerable regions.