Oman’s first camel cheese processing plant to launch in Dhofar

MUSCAT: Construction work on Oman’s first camel milk cheese processing plant is nearing completion at a site in Rakhyout in Dhofar Governorate — an initiative that, while modest in scale, is potentially transformational for rural women, unlocking sustainable livelihoods for numerous households in the governorate.
The upcoming operational launch of this facility — slated for the first quarter of this year — marks the culmination of a multi-year collaboration among a number of Omani government and public- and private-sector organisations, with the UN Food and Agriculture Organisation (FAO) playing a pivotal role. Also part of the landmark endeavour is the Ministry of Agriculture, Fisheries and Water Resources, with funding support from Al Jisr Foundation, among other corporate organisations.
At launch, the facility will initially be equipped to process up to two tonnes of camel milk per day, rising progressively to about five tonnes within the first year of operations, before reaching a long-term capacity of 15 tonnes.
Products will encompass a range of fresh and semi-hard cheeses, with future plans to produce hard cheese, condensed milk, milk desserts and ice cream.
Significantly, the project has been designed as a cooperative of a core group of 20 camel milk producers — all Omani women — identified through the Omani Women’s Association in Shahab Asaib, Rakhyout.
They represent the spearhead of a longer-term initiative to catalyse the growth of a camel milk economy in Dhofar, alongside the broader empowerment of rural communities across the governorate.
“The facility is expected to serve as a foundation for a more inclusive and sustainable camel dairy industry, where rural women are positioned at the centre of production and innovation”, the FAO explained in a new report on the initiative this week.
The UN agency’s role in the initiative has been significant. After an initial camel milk training in 2022, progress accelerated in July 2024 when the FAO delivered hands-on training for the women on camel milk processing and cheese-making. The course enabled participants to produce a range of higher-value products, marking a shift from raw milk supply to value-added processing.
According to the FAO, the initiative is designed as a full value-chain intervention with the goal of supporting the launch of an Omani brand of camel-milk-based cheese products.
“It includes market assessments and feasibility studies; and supports the development of a milk collection scheme and network that will integrate more farmers into the system once the facility is operational. It is also advancing brand and market development, with an Omani brand for camel by-products already 80 per cent developed and expected to launch in 2026”.
Furthermore, the project exemplifies the core priorities of the International Year of the Woman Farmer (IYMF), celebrated globally in 2026, according to the UN body.
“As Oman’s first specialised camel cheese processing unit moves closer to completion and women-led camel milk products move closer to market, the initiative stands out as a story that deserves global attention during the IYMF. It is measurable, rooted in long-term partnership and grounded in the real progress of rural women building skills, confidence and leadership”, the agency added.