A research project titled Camilk, a collaboration between the Hugo P. Cecchini Institute and Food Sciences & Management at HAFL, and external partners, is exploring the potential of camel milk and high-quality feed. The project, which received funding for a research trip to Morocco, received positive feedback from local partners and consumers about the potential of camel-milk-based products. The team is considering various dairy product options and plans to analyze data, conduct expert interviews, and publish results. The next phase of the project will focus on developing a nutritious and low-cost camel feed based on agricultural waste and evaluating its effect on milk production.