“A camel is worth the wealth of the world.” So goes a Turkmen proverb. And it is not difficult to see that there is not the slightest exaggeration in this ancient saying.
Many people know that there are two principal species of camel (aside from the so called wild camel, or khavtagai): the two humped camel (Bactrianus) and the one humped camel (dromedary). According to scholars, both species were domesticated by humans long ago, as early as the second millennium BC. Today, however, we will talk about the dromedary, which has been raised by the people of Turkmenistan for centuries. Specifically, we will look at the Arvana breed of one humped camel, which is exceptionally well adapted to life in the arid desert environment. When such a camel lies down on summer ground heated to as much as 70°C, the calloused pads on its chest, wrists, elbows and knees protect the animal from burns. Local camel breeders know that an Arvana camel can survive for up to two weeks without water and as long as a month without food. Remarkably, even under such severe dehydration, the camel’s blood does not thicken.
Water is retained in a camel’s body for long periods in specialized water retaining stomach chambers, but its principal source of moisture is fat, most of which is stored in the animal’s famous hump. When 100 grams of fat are metabolized, they produce approximately 107 grams of water. During prolonged periods of food shortage, the hump becomes soft and droops, but once the camel is well fed, it quickly regains its original shape.
There are three principal intra-breed types of the Arvana camel: the Sakarchaga type (eastern), the Erbent type (central), and the Jebel type (western), all of which have long been raised by Turkmen communities inhabiting the country’s desert and foothill regions. The Jebel type of dromedary is traditionally regarded as a meat-producing animal. These camels are shorter, more heavily built and exceptionally well adapted to year-round grazing under pasture conditions.
The other two types are distinguished by their high milk productivity. Crossbreeding among all three types has made it possible to develop hybrid lines with improved performance characteristics in specific areas of productivity.
Arvana camels typically have a reddish grey coat and curly fleece. The lifespan of a dromedary can reach up to forty years, while reproductive maturity begins at the age of two to three years. After a lengthy gestation period of approximately thirteen months, a female camel usually gives birth to a single calf, with twin births being extremely rare.
An adult male Arvana camel may weigh as much as 900 kilograms, whereas females are generally more compact, weighing up to 550 kilograms. Turkmen one humped camels are distinguished by their sturdy build, long necks, deep chests and relatively compact humps.
Camel meat and milk occupy an important place in the traditional diet of the Turkmen people. The milk is used to produce chal, agaran and cream. Annual milk yields from Arvana camels average up to 4,000 kilograms, significantly exceeding those of their two humped counterparts. The fat content of camel milk can reach 4.5 percent, while its vitamin C content is considerably higher than that of cow’s milk. These properties contribute to the reputed health benefits of camel milk, which has traditionally been used in the treatment of gastritis and other ailments.
Camel milk is also rich in vitamins K, A, D, E, and the B group vitamins, and contains high levels of iron, calcium essential for bone health, and protein, which serves as a fundamental building material for the human body. Owing to its naturally occurring antimicrobial properties, Arvana camel milk retains its freshness even in extreme heat. Its unique combination of antibodies and immunoglobulins is widely valued for supporting the body’s natural defences against viruses and bacteria. Another important characteristic of camel milk is its easy digestibility. It is often considered suitable for people with lactose intolerance and serves as an excellent alternative for those seeking a gentle yet highly nutritious dairy product.
Camel milk is also known for its support for healthy blood glucose levels, as it contains insulin like proteins that are readily absorbed by the body and not broken down in the stomach. Studies suggest that regular consumption of camel milk may help support glucose management and, in some cases, reduce the need for insulin therapy.
Here is an interesting fact: when a female Arvana camel is bred with a two humped Bactrian camel and produces a female offspring, the animal is traditionally known as “Ak Maya”. The milk of such camels is traditionally regarded as having remarkable healing qualities.
Camel milk requires no heat treatment. To prepare chal, the traditional Turkmen fermented milk beverage, fresh camel milk is mixed with purified drinking water, after which a fermentation starter is added, usually mature chal. The mixture is then left to ferment at a temperature of 20–25°C. The light, delicate, and remarkably flavourful fermented cream that forms on the surface during this process is known as agaran. Camel milk is also used to produce sakman, a soft cheese resembling a mildly salted white cheese (bryndza).
From ancient times to the present day, chal and agaran have been found in virtually every Turkmen household, forming an important part of the traditional diet thanks to their valued nutritional properties. Chal is low in calories and rich in vitamins and trace elements. It is widely regarded as a beneficial dietary product and has long been appreciated for its role in traditional nutrition. Regular consumption of fermented camel milk beverages is believed to support healthy digestion, promote well being and overall health and energy levels. Chal is also highly refreshing, pleasantly tangy in taste and particularly effective at quenching thirst. Today, this traditional fermented milk drink can be found in almost every grocery store throughout Turkmenistan.
The wool of one-humped camels, which contains up to 85 percent down, is highly prized for its quality. During the spring season, a single arvana camel can provide up to five kilograms of wool. In the past, this wool was used to make Chekmen, a traditional outer garment worn by men, while today it continues to be used to produce quilted blankets and warming belts. In earlier times, camel pelt was also widely utilized for making footwear and various water storage containers.
Nowadays, the production of garments made from camel wool represents an important branch of Turkmenistan’s economy. Such products are valued for their unique thermoregulatory properties and are also used for therapeutic purposes, as is the case with the traditional woollen warming belts mentioned above. In addition, specialists are actively developing sports apparel for mountaineers based on this natural material, which is lightweight, durable and highly effective at retaining heat.
Historically, the people of Turkmenistan have maintained a special relationship with the camel. In Turkmen folk tradition, more than twenty different names exist to describe the various stages of an arvana camel’s life, from a year-and-a-half-old calf to an elderly forty-year-old animal.
It is considered highly improper to crush or tread upon fabrics and materials made from camel wool. Since time immemorial, such wool has been used to make blankets for infants and protective cords for children’s cradles. More generally, camel wool is traditionally not used to produce items that come into contact with the ground or the floor. Among the Turkmen, there is a long-standing belief that misfortune and poverty will bypass any household that keeps at least one camel calf in its yard. Since the days of the Great Silk Road, travellers have wrapped bread taken on long journeys in cloth woven from camel wool and protected themselves from cold or scorching winds by wearing a traditional long robe known as Don.
Arvana camels are also widely used as pack animals. Some individuals are capable of carrying loads weighing up to half of their own body weight and can travel as much as 100 kilometres a day with a rider, maintaining an average speed of 10 to 12 kilometres per hour.
Arvana camels are highly adaptable in their feeding habits. They can subsist on coarse desert and steppe vegetation that is of little interest to most other animals, including wormwood and various desert shrubs, and during the winter they may even feed on plant roots. At the same time, these “ships of the desert,” as camels are often called, do not disturb the ecological balance of their environment. They move slowly and gently, carefully grazing only parts of the vegetation. As a result, desert flora quickly regenerates after feeding and often increases its forage mass. A favourite delicacy of the arvana is the camel thorn, known in Turkmen as Yandak. Today, farmers harvest and store this plant for future use, while also cultivating additional fodder crops such as alfalfa, barley and sorghum to feed their camels.
In earlier times, no wedding took place without a specially adorned dromedary. A festive kejebe palanquin, covered with fabric and decorated with colourful ribbons, was mounted on the animal, and the bride would take her place inside it. The arvana’s neck was adorned with a special homespun covering known as Duebashlyk, while its body was decorated with Duehalyk, a traditional carpet ornament. Completing the ceremonial attire were knee coverings trimmed with multicoloured fringe.
Camel breeding remains an important component of Turkmenistan’s culture and economy, combining ancient traditions with modern husbandry practices. Numerous camel-breeding farms operate across the country, producing dietary meat, nutritious fermented dairy products and high-quality wool, while the national camel population continues to grow steadily. At the same time, camel breeding represents a sustainable approach to the development of desert regions. The pasture and forage resources of the Karakum Desert cover more than 35 million hectares, providing an additional impetus for the rapid development of the camel-breeding industry in Turkmenistan.
Special emphasis is placed on maintaining balanced nutrition and preventing disease among camels. To this end, farmers have established productive cooperation with the Institute of Animal Husbandry and Veterinary Medicine of the Turkmen Agricultural University. The Institute’s specialists provide advisory support and carry out timely vaccination of livestock, helping to ensure the health and sustainable development of camel herds.
With the support of specialists from the Technology Centre of the Academy of Sciences of Turkmenistan, an innovative start-up project is being implemented to produce powdered camel milk using freeze-drying technology. What are the advantages of this product? This method of preservation makes it possible to retain to the greatest extent the nutritional value, beneficial properties and taste of the milk, while significantly extending its shelf life.