Special Features
UAE Intends To Export Camel Milk To Europe Next Year
The UAE is planning to export camel milk after the European Commission has given its green light to its plan on safety and quality of camel milk, billing it as ‘’good’ and falls in line with health and food standards applied in the European Union."The UAE is intending to export camel milk to European markets next year, to be among the first suppliers of this product to the EU,’’ stated Abdullah Al Janan, Executive Director for Agricultural and Animal Affairs Department, Ministry of Environment and Water. ‘’We have received a letter of approval from the EU on the UAE plan on safety and quality of camel milk,’’ he added, indicating that the EU said the data and information submitted by the UAE were complete.
The EU letter, he signaled, was a reply to the one, sent by the Ministry last April containing data and information requested by the EU so as to complete Laboratory tests in connection with the safety and quality of camel milk. ‘’As of the current month, 10 analyses and tests on camel milk will be conducted every month (120 tests per year) and their findings will be sent to the EU to match them with its export regimes, said Al Janan, who also chairs the National Food Safety Committee. According to the Ministry’s plan, these tests will be conducted in cooperation with the laboratory of the Abu Dhabi Food Control Authority (ADFCA) and Dubai Municipality’s Central Laboratory.
"The UAE file on safety and quality of camel milk will be submitted to the EU’s committee for registration of non--members products which will be visiting the UAE next year to announce the results," he stated. While in the UAE, he explained, the EU panel will tour a number of camel farms, especially those producing milk. He affirmed the conformity of camel milk plants in the UAE with the EU’s standards. He added the Ministry has, since the beginning of 2010, issued a set of regulations towards meeting the EU conditions.
Camel milk is more nutritious than cow milk because it is lower in fat and cholesterol and richer in potassium, iron and minerals such as sodium and magnesium, according to a paper presented at the 5th Dubai International Food Safety Conference, which was held in Dubai last February. The paper titled, "Standards for Camel Milk," was presented by Fatima Abdul Rahman, Principal Food Microbiologist at Dubai Municipality’s Dubai Central Laboratory. "Camel is a vital part of Arabian culture and tradition and its milk is an important component of the diet in the UAE and other Arab countries.
Today camel milk is very important for human survival in many different countries. There are 18 million camels in the world which support the survival of millions of people in arid and semi-arid areas. Abdul Rahman said camel milk has a sweet and sharp taste normally, but at times it can taste salty and other times it tastes watery.
"The quality of milk is affected by the number of calves, the age of the animal, the stage of lactation, the quality and quantity of feed, as well as the amount of water available. Talking about the benefits of camel milk, she said that camel milk is a rich source of proteins with potential anti-microbial and protective activity.
"Some proteins are not found in cow milk, or only in minor concentrations. Camel milk need not be boiled as much as that of cow’s or goat’s. Strong in flavour, it must be drunk slowly to allow the stomach to digest it," said Abdul Rahman. She said several studies have been conducted in connection with camel milk composition. "They point out that the fat content per unit in cow milk is 3.8% whereas it is 1.8% - 3.8% in camel milk. Vitamin C and Niacin are very higher in camel milk. Vitamins and proteins are different than in cow milk.
"Camel milk also has a longer shelf life compared with other types of milk due to the presence of some special and strong compounds and this finding carries great importance to the people living in desert areas were cooling facilities were not available. The values of Lactoferrin and immunoglobulin were estimated slightly higher in camel milk than those reported in cow milk," she said.
