Isiolo Women and Youth Breathe New Life into Camel Meat and Milk Value Chains, Uplifting Over 600 Lives

By Zablon Oyugi

Camel meat and milk are emerging as transformative forces for women and youth in Kenya’s Isiolo County, where local communities are harnessing the health benefits and market potential of these unique livestock products.

Through the efforts of the Isiolo Tawakal Farmers Marketing Co-operative Society Ltd., a growing number of women are turning camel rearing into a viable, income-generating venture—helping to promote nutrition, economic empowerment, and gender equality.

Camels, often dubbed the “ships of the desert,” are perfectly suited to Isiolo’s arid landscape, thanks to their ability to store fat in their humps and conserve water efficiently. Kenya is home to more than 1.06 million camels, with Isiolo County ranking among the top producers.

Beyond their role in transport and tradition, camels are a nutritional powerhouse. Camel meat is rich in protein, iron, magnesium, and potassium, yet low in fat. It has been linked to easing health issues such as asthma, sciatica, and fever.

Camel milk, on the other hand, is gaining popularity for its therapeutic value, including its ability to support healthy blood sugar and insulin levels.

Nyirinyiri Production

The Somali community in Isiolo traditionally produces Nyirinyiri—a type of preserved camel meat that is dried, thinly sliced, chewy, and rich in flavor. Recognizing its commercial potential, the Isiolo Tawakal Cooperative brought together 25 women and 10 youth to form a processing and marketing unit for Nyirinyiri.

Today, the group processes up to 3,000 kilograms of camel meat per month, transporting about 40 kilograms daily to Nairobi, where it is sold at Ksh.1,200 per kilogram. The cooperative holds KEBS (Kenya Bureau of Standards) certification and is currently renewing its license for meat processing and packaging.

The preparation process involves slaughtering only male camels to preserve breeding stock, selecting lean cuts, salting for preservation, drying out of direct sunlight, and then frying to achieve the distinctive dark brown finish. Finally, Nyirinyiri is stored in oil to maintain shelf life, with strict hygiene protocols followed to ensure food safety.

“This effort promotes gender equality and has transformed lives,” said Amina Hassa, chairlady and founder of the cooperative.

Camel Milk

Alongside meat, camel milk has become another profitable product line. The cooperative aggregates milk from over 300 camel farmers across rural Isiolo and brings it to town for pasteurization, cold storage, and transport—primarily to Nairobi’s Eastleigh district.

Milk production fluctuates with the seasons—from 700 litres daily during dry periods to up to 2,000 litres in the rainy season. The cooperative has invested in freezers to ensure the milk remains fresh for transport, opening up supply chains across counties and stimulating inter-community collaboration.

Camel milk is rich in vitamins B and C, calcium, zinc, iron, and potassium, making it a powerful supplement for immune support. Its farm-level value is already over Ksh. 8 billion annually in Kenya, with growing demand even in regions where camels are not traditionally reared.

“We are aiming to reach supermarket shelves after acquiring the necessary packaging and certifications,” said Surer Mohammed, an expert in milk production.

According to agribusiness adviser and Tawakal supervisory committee chair Ali Noor, many urban consumers are turning to camel products as healthier alternatives to overly processed foods. The cooperative is tapping into this trend by promoting hygienic production practices and providing training to members.

“From grass to plate, camels support livelihoods and boost Isiolo’s economic resilience,” said Noor.

Women involved in the cooperative now have better access to income, new skills, and a growing market. The group’s success is also paving the way for value addition, expansion into national and export markets, and improved nutrition for consumers.

Looking Ahead

With support from grants and new production infrastructure, the cooperative plans to scale up operations and increase its footprint in both meat and milk value chains. This includes enhancing packaging, branding, and marketing strategies to meet national and international food standards.

The journey from traditional pastoralism to modern agribusiness is well underway in Isiolo. By harnessing the unique advantages of camel products, women are not only feeding their families but also transforming their communities—one kilogram of Nyirinyiri and one litre of milk at a time.

As camel meat and milk gain traction in Kenya’s health-conscious market, Isiolo’s women-led cooperative stands as a model for inclusive, sustainable rural development.