CAMELMILK is focused to promote the production, processing and consumption of camel milk and camel dairy products in the Mediterranean area. The project want to empower smallholder and small SMEs of the camel milk sector with the required tools to ensure an increase of competitiveness, company growth and job creation at both shores of the Mediterranean. Camel milk has traditionally been used for its medicinal values in rural regions, however, its special nutritional properties (rich source of bioactive, antimicrobial and antioxidant substances, no allergic respond, support diabetic treatment, etc.) has lead to a recent growing demand of urban population. CAMELMILK will improve and bring existing camel milk production systems in Algeria and Turkey closer to EU standards to increase efficiency, quality and safety and setting the bases for a short-future exportation to EU and adapt processing technologies to camel milk properties to produce pasteurized camel milk, fermented camel milk products and different types of cheeses in Spain, France, Turkey and Algeria. To achieve a successful market implementation and to support market uptake of the developed products CAMELMILK will take into account different aspects: (i) regulatory issues and legislation, (ii) improve the camel milk value-chain to allow the smallholders and small SMEs involved in the project to occupy a new market niche with a high potential in the coming years, (iii) define the most convenient business models and market strategies for each industrial partner involved in the project and (iv) determine consumers acceptance, knowledge and willingness to consume/pay for camel milk products. CAMELMILK will contribute to the development, interaction and collaboration of the areas of the Mediterranean basin.
1. Improve camel milk production systems. A multi-aspect approach will be applied to increase the efficiency, quality and safety of camel milk production systems to meet EU production standards: animal welfare, breeds, technologies and EU hygiene protocols. Supported by RTD centres, innovative and sustainable solutions will be implemented in four camel farms from four different countries (Spain, France, Turkey and Algeria). 2. Produce innovative, nutritional and high-quality camel dairy products. A minimum of three types of camel dairy products (pasteurized milk, cheese and fermented products) will be produced following EU food processing standards. Testing activities to process camel milk will be carried out at pilot plant scale and adoption of innovative and sustainable processes at industrial level in processing SMEs in France, Turkey and Algeria. 3. Determine regulatory issues and legislation to commercialise camel dairy products. Also, it is going to be checked each national legislations and exporting laws. 4. Analyse and improve the camel milk value-chain in EU member states, Turkey and Algeria. The current status of both the vertical integration between farmers, processors, distributors and consumers, and the horizontal interaction between actors in the same segment of the camel milk value-chain will be analysed. Improvements will be implemented to ensure the collaboration and communication between actors facilitating the commercialization and increasing consumers availability. 5. Prepare for a successful market implementation and exploitation. Business models) market entry strategies and exploitation plans will be defined for each SME and each type of product in EU, Algeria and Turkey. 6. Define consumer acceptance of innovative camel milk and camel dairy products in EU, Turkey and Algeria. 7. Devise a dissemination and communication plan for maximum outreach to all relevant stakeholders.
The aim of the CAMELMILK project is to strengthen the competitiveness, growth and interaction of the actors of the camel milk value-chain in the Mediterranean basin, including producers, processors, distributors and consumers. CAMELMILK will support smallholders and small SMEs in adopting technological and organizational innovations for a sustainable and efficient camel milk production and processing complying with EU food standards to boost commercial interaction, facilitate cooperation and create bridges between the two shores of the Mediterranean.
- Application of EU standards in non-EU countries, including new hygienic and production protocol to improve product quality. Production of an innovative product in EU. - New products, not existing in the market, will be produced by smallholders and SMEs: cheese (in non-EU countries), pasteurized milk, fermented and cheese (in EU countries) - Innovative authorization to trade camel milk within EU. Camel milk commercialization between the two shores of the Mediterranean. - Ensure the adoption of technological and organizational solution in line with citizens and community’s needs. - Define and implement innovative business models. Improve the internal and external commercialization. - Boost consumers interest on camel milk opening new opportunities for smallholders and SMEs.
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