Camel milk brings economic hope to Tunisia’s arid south

A pioneering effort led by women

At the heart of this project is Latifa Frifita, a 32-year-old entrepreneur who launched Tunisia’s first camel milk pasteurisation unit in Medenine two years ago. Her effort is grounded in scientific research conducted by Amel Sboui, a senior biochemist at the Institute of Arid Regions.

Sboui, 45, developed and patented a pasteurisation method that preserves camel milk’s nutritional and therapeutic benefits, while also extending its shelf life to two weeks—an essential step in bringing this highly perishable product to market.

Nutritional and medical potential

Camel milk is non-allergenic and contains up to five times more iron than cow's milk. It also shows potential immune-boosting and anti-inflammatory properties, according to studies.

Sboui’s team of ten researchers—eight of them women—conducted clinical trials showing that camel milk consumption could help diabetic patients reduce medication doses by up to 50% in some cases.

Changing perceptions and building trust

In southern Tunisia, where jobs and investment are scarce, Frifita is working to transform local attitudes toward camel milk. Initially, she faced resistance from herders more accustomed to selling camel meat.

"They didn’t see the point," Frifita said. "They usually keep it for themselves or give it away for free."

But over time, she built a relationship of trust, and with growing demand, she plans to expand her agreements with breeders.

Launching ChameLait: From idea to impact

Frifita, who holds a master’s degree in food technologies, began planning her venture in 2016. In 2023, she officially launched ChameLait, with support from the Institute, which provided her with premises to operate.

Located in Chenchou, about 100 km south of Medenine, the ChameLait station also serves as a training hub where herders learn mechanised milking—yielding up to seven litres per day compared to just two via traditional hand milking.

Today, she runs the business with two other women, including her sister Besma. They produce around 500 litres of pasteurised milk weekly, aiming to double production within two years.

Rising demand and health awareness

ChameLait sells its milk through direct orders and a dozen retail outlets at 12 Tunisian dinars (about $4) per litre—double what Frifita pays breeders. Demand continues to rise, driven largely by word-of-mouth awareness of the milk’s health benefits, according to Sboui.

A vision for Tunisia’s future

Beyond fresh milk, Sboui sees additional potential in freeze-dried camel milk, which could one day be marketed as a medicine, functional food, or supplement.

The Institute, founded under Tunisia’s first president Habib Bourguiba, aims to apply science for the benefit of the country’s most neglected areas. Medenine, with over 500,000 residents, suffers from above-average poverty and unemployment rates—22% and 19% respectively.

Building sustainable local economies

“Our primary goal, even as a research centre, is to create added value and jobs,” said Moez Louhichi, head of innovation at the Institute. By supporting local farmers and entrepreneurs, the Institute aims to reverse the youth exodus and promote regional development.

Since 2010, it has helped launch 80 businesses, creating 600 to 1,000 jobs.

A major camel milk collection centre is set to open by late 2025, further expanding mechanised milking and helping establish camel milk as southern Tunisia’s "white gold."