Camels, originally native to the Arabian desert, now number between 300,000 and one million across the Australian outback, where they have become a unique part of local life. Imported by British colonists in the 19th century for transport purposes, many were released into the wild after motor vehicles made them redundant. Today, these animals exist both as feral populations causing ecological challenges and as domesticated stock contributing to niche markets.

Authorities note that feral camels often compete with livestock for food, damage fences, contaminate water sources, and impact indigenous cultural sites across the arid interior. Nonetheless, domesticated camels have found roles in agriculture, tourism, and export. Australian farmers have developed a modest industry around camel milk and meat, with camel meat exports valued at over US$3.9 million in 2024. So far in 2026, 68 camels have been exported to Malaysia and Indonesia.

At the Humpalicious farm in Robe, South Australia, owner Warwick Hill emphasizes the gentle nature of his camels. A former sea captain, Hill praises their docility and ease of domestication, noting that treating the animals kindly fosters mutual trust. The farm markets camel milk at AU$20 per litre, highlighting its potential health benefits for people with allergies and positioning it as closer in composition to human milk than cow’s milk. Despite this, Hill acknowledges that high production costs and the animals’ relatively low milk yield limit broader commercial growth. The farm supplements income through tourism and homestays, promoting the animals as friendly and engaging.

Beyond dairy, camels have also contributed indirectly to local craft brewing. At Robe Town Brewery, brewer Maris Biezaitis uses grain leftover from brewing to feed camels on the nearby farm. The camel dung is then collected and used to smoke malted barley for a porter named Holy Smokes. The beer, boasting 8.2% alcohol, is described as having a rich, smoky flavor reminiscent of peat rather than any unpleasant odor.

Further north in the outback town of Marree, around 600 kilometers from Adelaide, camels take part in the annual Marree Camel Cup, attracting hundreds of spectators each year. The race transforms the animals from beasts of burden into competitive racers, with this year’s winner being a camel named Young Gun, ridden by Patrick Dennis. Novice racer Joanne Bell, 55, described falling in love with camels after working at a petting farm and embraced the chance to become a jockey, citing camels as an unusual yet rewarding alternative to horses. Experienced racer Kyrraley Woodhouse emphasized the importance of selecting camels with the right temperament—combining fiery spirit with willingness to run.

The camel legacy in Australia is tied to the arrival of Muslim cameleers from Afghanistan and Central and South Asia in the 1860s, who were instrumental in managing the animals for transportation across the arid interior. Some descendants of these early cameleers remain in the Maree area, maintaining cultural connections to the animals.

Despite the environmental concerns posed by feral camels, proponents like Hill hope their efforts in farming and public engagement can foster appreciation for the animals. “They’re quite a pleasant animal,” he said, describing his well-behaved camels as “cuddly” and “smoochy,” inviting visitors to see a gentler side of Australia’s humpbacked residents.