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Generation after generation of Karrayyu nomadic herders roam around the Ethiopian rift valley, searching for the best pastures for their camels. The journeys can last six months and the nomads survive simply on camel milk, the taste of which changes depending on the herbs and leaves available. Yet this highly sought after delicacy is at threat from climate change and ever expanding sugarcane plantations. Dan Saladino speaks to Roba Bulga Jilo who has set up a cooperative to help secure the Karrayyu’s future; collecting the camel milk from producers and selling it on to those who love the taste.