Media Release

Why not give

camel a go?

WHAT makes a great pie?

Tradewinds on Woongarra" Bakery owner, Greg Callaghan with one

of his tastebud-tingling camel pies.

by Scottie Simmonds.

Bundaberg Bakery, Tradewinds on Woongarra, have found a new ingredient that is getting plenty of attention.

Camel pies  might not be everyone's cup of tea, but the low-fat meat which tastes similar to beef is proving a hig with customers looking for something new to tempt their tastebuds.
Tradewinds owner Greg Callaghan said after attending a camel meat field day in Blackbutt last month, he was sold on the virtues of the meat and his pies hit the shelves last week.
"So far we are getting a great response from customers." he said.
"A few people turn up their nose and say they won't be trying the pies, but I've encouraged them not to discount something until they give it a go".
Mr Callaghan said because camels stored the majority of their fat in their hump, the meat was a healthy alternative to beef.
"Camel meat is significantly lower in fat than beef with plenty of minerals and vitamins".

 

 

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ACIA was incorporated in 2010 to represent the interests of members in all sectors of the emerging camel industry in Australia. We promote humane, responsible and efficient, camel management practices, and aim to bring together members with interests in grazing, mustering, animal husbandry, government, export, tourism and racing, meat processing, environmental and land management, feral camel management, camel dairy & by-products, research, training and education.

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