Why llamas and alpacas?
While the consumption of camelid milk is not practiced in South America, there is a historical use in Asia and Africa, producing 3.9 million tons in 2022. Our interest begins with the search for opening a new potential market in different sectors that, consequently, drive rural development and improve nutrition in Andean communities.
Breeding species and practices
We work with native breeds of llamas and alpacas that are found in ecosystems located between 3800 and 4200 meters above sea level.
Sustainable work and animal welfare
Through responsible practices and ensuring animal welfare, we collect milk once a week, respecting the mother-offspring bond. Together with the R&D Materials team, we have developed a milking stall and adapters for the extraction machine, ensuring that milking prioritizes the care of the animal and the quality of the process. During our ongoing research, we will make adjustments and reconfigurations with the commitment to respect the timings of the animals and the environment.
Analysis phase
To assess the feasibility of using camelid milk, we carry out a series of analyses. In the laboratory, we study its nutritional properties to determine its levels of protein, fats, sugars, minerals, water, and energy. We compare these results with milks from other animals as well as plant-based sources, to identify which are the most nutritious. We also conduct an analysis of the organoleptic profile, where the kitchen team performs tastings and evaluates the characteristics of various samples of different milks. To ensure the best quality of the milk, we carry out preservation tests to find those that maintain their ephemeral characteristics while extending their shelf life.
Applications
The kitchen team conducts experiments with camelid milk to find viable gastronomic products. The processes include caramelization, fermentation, lyophilization, in its natural state, among others.
