Species difference

Camel milk is produced by a different species and reflects camel physiology rather than bovine physiology.

Its protein and fat structures differ from those of cow milk.

Individual responses to dairy vary.

Composition

Camel milk does not contain beta-lactoglobulin or A1 beta-casein.

It contains lactose as part of its natural dairy composition.

These structural differences arise from species biology.

Production governed by ecology

Milk yield per camel is inherently limited.

Output fluctuates with rainfall cycles, forage availability and herd condition.

Production operates within ecological carrying capacity rather than being expanded for maximum volume.

This system is not designed for industrial optimisation.

Herd health over yield maximisation

Milk volume is governed by long-term herd integrity.

The objective is continuity under arid conditions, not maximum litres per animal.

Single-origin discipline

All milk used in these products is derived from one traceable production system.

The farm is located near Askham in the Kalahari region of the Northern Cape, South Africa.

Origin is not blended or pooled across multiple sources.

Product Application

The available product formats reflect the biological structure, ecological limits and single-origin discipline described above.

  • Food

    Food products derived directly from camel milk, including powder and chocolate.

    Availability reflects biological yield limits and ecological production conditions.

  • Skincare

    Topical formulations incorporating camel milk from the same single-origin production system.

    Products are presented as cosmetic applications, not therapeutic treatments.

    Production volumes remain governed by species biology and herd health.