Pioneering camel milk yogurt
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.
Such benefits have helped Beder’s yogurt stand out in Mogadishu’s increasingly competitive dairy market.
Hashi said the next step is scaling up the business. He hopes to expand Beder’s network of collection points beyond Mogadishu and plans to train pastoralists in remote areas on modern milking and hygiene practices so that more milk can be safely processed and sold.
“If we can modernize how we raise camels and handle the milk, we can create jobs, improve nutrition, and build pride in our own local products,” Hashi said.
apnews.com
