Camel husbandry is increasingly vital in Africa's arid zones, where the camel serves as a cornerstone for pastoral societies due to its drought resilience and reliable milk and meat supply. Recently, camels have also gained prominence in semi-arid rangelands, particularly as overgrazing diminishes grasses and enhances the role of shrubs. Despite the growing significance of camels, research until the early seventies focused mainly on anatomy, physiology, and behavior, with limited attention to practical applications. Since the early eighties, interest in camel research has surged, particularly in reproductive physiology and veterinary science, while practical research aimed at enhancing camel productivity through marketable products has been insufficiently addressed. This work seeks to bridge that gap. The authors, with extensive experience in camel milk and meat utilization, base their insights on collaborative research with universities and pastoralists in Eastern Africa. The first section examines the chemical composition, safety, and quality control of camel milk, followed by processing methods for smallholder producers. The second part shares knowledge from long-term experiences in slaughtering and processing camels, emphasizing product quality and diversity for local markets. This guide aims to assist professionals, government bodies, and development agencies in establishing small-scale processing units for camel products
