The camel family is fairly far removed from both the bovids and ovicaprids, and may have developed the habit of rumination independently during its early evolution in North America. Camels are well adapted to arid climates, and were domesticated around 2500 BCE in central Asia, primarily as pack animals. Their milk, which is roughly comparable to cow’s milk, is collected in many countries, and in northeast Africa is a staple food.
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee.
By permission of Scribner, a division of Simon & Schuster, Inc.