The Food and Agriculture Organization of the United Nations (FAO), in collaboration with Al Jisr Foundation and the Omani Ministry of Agriculture and Fisheries and water resources (MAFWR) is implementing a project on Strengthening the camel milk and by-products value chain through empowering a group of women producers in Rakhyout, Dhofar region in Oman”. The project aims at enhancing the existing knowledge and practices in camel milk and by-products, as well as adapt good practices to the Omani context. In addition to building the dairy plant and capacity development to improve capacities, technical skills and knowledge of the targeted women on how to make camel cheese and camel milk by-products, the project includes purchase of cheese making equipment. • Start-up capacity: 500 liters up to 2 tons of milk per day; scalable to 5 tons by the end of the first operational year. With market expansion and increased milk availability, processing can reach 15 tons or more. • Yield factor: 8–12 liters of camel milk produce 1 kilogram of cheese • Cheese types: Fresh, soft, semi-hard, and later hard cheese, each with assorted flavors& shelf life. • Other products: Condensed milk and milk-based sweets at start; ice cream and other dairy products at a later stage.