Danish Knowhow Raises Quality and Productivity in Ethiopian Camel Milk

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Danish Knowledge Raises Quality and Productivity in Ethiopian Camel Milk Production

Danish expertise in milk production and food safety is among the highest in the world. As a part of a collaboration project, Danish expertise from Technical University of Denmark will be applied to Ethiopian camel milk production alongside technology produced by Chr. Hansen to raise quality and productivity

Since the first co-operative dairies were founded in the 19th century, Denmark has been one of the world leaders in a safe and efficient dairy production. This is due to close collaboration between research companies and public and private organisations.

In many corners of the world, camel milk is not an integrated part of the food culture, but in Africa it makes up 9% of the continent’s total milk production. Unfortunately, most of the production is characterised by poor quality and lack of hygiene and,  since African milk production is often both unpasteurised and unclean, it causes illness due to the high amount of bacteria.

Danish expertise can increase product quality

Denmark has a wide spectrum of expertise when it comes to a high-quality and clean dairy production. In a project lead by Technical University of Denmark, Majors and PhD students from Haramaya University in Ethiopia will learn from the Danish expertise in dairy production. They will learn specifically how Danish technologies and production methods can increase quality and productivity in Ethiopia. The goal is to spread the Danish expertise on microbiology and dairy production to strengthen businesses in the developing region.

In addition to vital know-how on sufficient milk production, the farmers have been supplied with technology tailored to their production. As a part of the project, the ingredient company Chr. Hansen has developed a rennet to create curd from camel milk which differs from traditional cow milk.  If the project succeeds, the farmers can not only expect economic gains, but also a safer and more sustainable production.

The goal is to spread the Danish expertise on microbiology and dairy production

The project is an example on how Danish know-how is spreading to the rest of the world. If the project succeeds, the farmers can not only expect economic gains, but also a safer and more sustainable production.

Previously, a Danish produced rennet from the technology company DuPontDanisco came in use in Colombia and created safer cheese and a stable income to the farmers there.