A modern camel dairy industry is emerging on the outskirts of Mogadishu, Somalia, reshaping a tradition that has sustained the nation for centuries. At Beder Camel Farm, dozens of camels are milked in sanitized facilities under the supervision of trained staff. Industry estimates place Somalia’s camel population at over seven million, yet only a fraction of the milk reaches urban markets. Rising demand, driven by entrepreneurs identifying untapped commercial potential, is fueling rapid sectoral expansion. Farm manager Dr. Abdirisak Mire Hashi stated that the initiative aims to preserve cultural heritage while adopting progressive, scientifically informed methods. Enhanced veterinary care, nutrient-rich feed, and modern milking techniques have doubled yields, with each camel producing up to 10 liters daily.

Beder Camel Farm currently holds about 40% of Somalia’s camel milk market and employs nearly 200 full-time staff, along with seasonal workers during peak agricultural periods. It has also established the country’s first camel milk yogurt factory, with products now sold in Mogadishu supermarkets under the Beder brand. Kenyan food engineer Nelson Njoki Githu reported that camel milk contains lower lactose levels and higher vitamin C, iron, and zinc than cow milk, making it suitable for those with lactose intolerance. Nutritionist Dr. Yahye Sholle highlighted its abundance of magnesium, calcium, and probiotics, which support bone health, digestion, and overall well-being. Government initiatives include a new Dairy Act, livestock development strategies, and a master investment plan. Officials emphasize that further modernization could generate employment, improve nutrition, and strengthen national pride, positioning Somalia’s camel milk industry for long-term sustainability.