Ka-Mero camel milk yoghurt from Meru University harnesses the health benefits of camel milk. The product is available in natural, banana, strawberry, and vanilla flavours.

Meru University Launches Ka-Mero Camel Milk Yoghurt to Boost Health and Pastoral Incomes

Meru University of Science and Technology (MUST) has launched Ka-Mero camel milk yoghurt, a groundbreaking health-promoting dairy product developed by the university’s researchers. The launch demonstrates how research institutions can play a transformative role in promoting food security, improving public health, supporting pastoral livelihoods, and driving industrial development.

The innovative yoghurt was officially launched on June 24, 2026, at the 5th Meru University of Science and Technology International Conference (MUSTIC 2026). The event marked a major milestone in the university’s journey to transform scientific research into market-ready products that improve lives and create economic opportunities.

Ka-Mero Camel Milk Yoghurt harnesses the exceptional nutritional and therapeutic benefits of camel milk, often referred to as a “superfood.” Camel milk contains up to five times more Vitamin C than cow’s milk and is highly digestible, making it suitable for a wide range of consumers. Research has shown that camel milk possesses numerous health-promoting properties, including anti-diabetic, antimicrobial, hypoallergenic, and immune-supporting characteristics.

It has also attracted global attention for its potential role in supporting the management of autism spectrum disorders and other health conditions. By transforming this highly nutritious resource into a delicious yoghurt, MUST is making healthy indigenous foods more accessible to consumers while adding value to Kenya’s camel milk industry.Meru University Launches Ka-Mero Camel Milk Yoghurt to Boost Health and Pastoral Incomes

The yoghurt is available in convenient packaging sizes of 250 ml, 500 ml, and 1 litre. Consumers can choose from natural, banana, strawberry, and vanilla flavours. The product is expected to appeal to health-conscious consumers, tourists, and those seeking alternative dairy options.

The development of Ka-Mero camel milk yoghurt was made possible by funding from the National Research Fund (NRF) for multidisciplinary, multi-institutional research. The project represents a successful collaboration involving Meru University of Science and Technology as the lead institution, Jomo Kenyatta University of Agriculture and Technology (JKUAT), Tharaka University, and Ngamia Milk Suppliers Ltd.

The consortium is also working closely with pastoral communities through partnerships with Anolei Women Cooperative Society and Tawakal Women Cooperative Society in Isiolo County. This ensures that the innovation directly benefits camel milk producers and local communities.

Additionally, researchers at the Institute of Indigenous Foods have also developed a range of value-added camel milk-based cosmetic products under the Ka-Mero brand. These include face and body creams, lip balms, soaps, and shampoos. These products capitalize on the natural anti-ageing, moisturizing, and antimicrobial properties of camel milk, creating additional market opportunities and expanding the utilization of indigenous resources.

The launch of Ka-Mero camel milk yoghurt is a significant step forward for Kenya’s camel milk industry. Camel milk has long been consumed by pastoral communities in the arid and semi-arid regions of Kenya. But it has remained largely underutilized commercially. The new product changes that by adding value to camel milk and opening up new markets.

The partnership with women cooperatives in Isiolo is particularly important. It ensures that the benefits of the innovation reach the communities that produce camel milk. It also provides a reliable market for their milk, improving their incomes and livelihoods.

The Ka-Mero brand is expected to expand further as researchers continue to develop new products. The cosmetic line is already attracting interest. Future products could include camel milk cheese, butter, and other value-added items.

The Ka-Mero camel milk yoghurt is a proud achievement for Meru University. It shows what can be achieved when research institutions, industry partners, and communities work together. It also demonstrates the potential of indigenous resources to contribute to Kenya’s economic development.

The product is now available in select outlets. The university plans to expand distribution in the coming months. Consumers can look forward to a healthy, delicious, and uniquely Kenyan product. The Ka-Mero camel milk yoghurt is more than just yoghurt. It is a symbol of innovation, collaboration, and the power of research to change lives.

https://farmerstrend.co.ke/wp-content/uploads/2026/06/Ka-Mero-camel-milk-yoghurt-meru-university.webphttps://farmerstrend.co.ke/wp-content/uploads/2026/06/Ka-Mero-camel-milk-yoghurt-meru-university-150x150.webpFarmersTrend# TrendingKa-Mero camel milk yoghurt from Meru University harnesses the health benefits of camel milk. The product is available in natural, banana, strawberry, and vanilla flavours.Meru University of Science and Technology (MUST) has launched Ka-Mero camel milk yoghurt, a groundbreaking health-promoting dairy product developed by the university's researchers. The launch...New Generation Culture in Agriculture