BMWife here again, reporting on innovation. Taking something old and turning it into gold–my favorite kind of capitalism.
The brilliant British engineer, Nancy Abeiderrahmane decided to setup the first ever camel dairy in Africa to pasteurize camel’s milk.
Says Abeirderrahmane:
“Aid doesn’t aid. And neither does an economy forced on a country by globalization. It’s about harnessing what’s already there in terms of resources and talent,” says Abeiderrahmane. “I’m proud of the business but more importantly the herders are too.”
Tiviski pays 150 ouguiya (55 cents) a litre to the roaming herders, a significant boost to the income of the herders, whose nomadic lifestyle leaves them with few other economic opportunities.
Innovation didn’t stop with camel’s milk either:
Wastewater from the milk production process is pumped to two nearby plots and acts like fertilizer for plants in the Tiviski gardens that provide some rare greenery in this city constantly under siege from the advancing sands.
The world is ready for camel products, but in an ironic twist, despite demand, the UK doesn’t allow camel cheese to be imported. (Leave it to the “developed” world to make a mess of things.)
With the appearance of a rather square Camembert but the taste of a tangy goat’s cheese, it has had stores like Harrods of England licking their lips.
But EU regulations means it cannot be exported. “It’s quite ironic, really,” Abeiderrahmane chuckles. “Because, despite the rules, most of the cheese makes it to Europe now - it just happens through people’s suitcases.”