by Xinhua writers Wen Xinnian and Wang Zecong
ABU DHABI, Nov. 10 (Xinhua) -- At Al Ain Farms on the outskirts of Al Ain in the United Arab Emirates (UAE), camels file into a milking area, where an age-old desert tradition has become part of a modern food-processing chain.
The milk is tested, pasteurized, concentrated and dried into powder, making it easier to store and transport over long distances than fresh milk. Marketed under the Camelait brand, the camel milk powder is showcased at the UAE national pavilion at the ninth China International Import Expo (CIIE) in Shanghai.
Seif Barzegh, vice president in charge of exports at Al Ain Farms, said the company hopes the expo will help more Chinese buyers and consumers learn about the UAE's camel-breeding traditions, modern processing technologies and camel milk products.
At the farm, milking has shifted from manual labor to automated, data-driven milking systems that track camel health, milk quality and farm efficiency in real time. Each camel carries an electronic identification tag. When it enters a milking station, equipment reads the tag and records information such as its milk yield.
Workers use the data to monitor individual animals and identify unusual changes. This means each batch of milk begins its journey with a digital record that can be traced back to the animal.
Inside the processing plant, stainless-steel pipes connect storage tanks, pasteurization equipment and different production lines. Workers wearing protective clothing, masks and hairnets oversee the operations.
From the arrival and sampling of raw milk to pasteurization, cooling and further processing, production takes place largely within closed systems designed to reduce the risk of contamination.
On the camel milk powder line, the milk is concentrated and dried into powder. The finished product undergoes testing before being packed into containers of different sizes, sealed and prepared for distribution.
Unlike fresh camel milk, which requires continuous refrigeration, the powder has a longer shelf life and is easier to transport across borders. This makes it particularly suitable for overseas markets, where maintaining the cold chain can be a challenge.
Expanding into international markets, however, requires more than a product that is easy to transport. Producers must maintain consistent quality, meet testing and labeling requirements, establish distribution networks, and help consumers become familiar with a product that may be new to them.
According to data submitted by the UAE to the Codex Alimentarius system, the country exports about 330 tonnes of camel milk powder annually. In 2026, the Codex Alimentarius Commission approved a UAE proposal to develop the first international standard for pasteurized camel milk, a step that could help establish common requirements for product quality and facilitate international trade.
Al Ain Farms has exported camel milk powder to China in recent years. At the CIIE, the company hopes to reach more buyers, meet potential distributors and gain a better understanding of Chinese consumer preferences as it looks to expand its presence in the market.
For Barzegh, the journey from the camel farms of Al Ain to consumers in distant countries is also a way of introducing a part of Emirati heritage to people unfamiliar with the tradition of drinking camel milk.
"Camel milk is part of our culture, and many families have a tradition of drinking it," Barzegh said.
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