Camel

Camels are large, even-toed ungulates in the family Camelidae. The two best-known domesticated species are the dromedary (Camelus dromedarius), which has a single hump, and the Bactrian camel (Camelus bactrianus), which has two. Domesticated camels were developed from wild ancestors in the Middle East and Central Asia and have served as a reliable means of transport, milk, and meat for thousands of years.

Camels are adapted to extreme aridity. The humps store fat that can be metabolized for energy and water, helping them endure long periods without food or water. They can drink large volumes when water is available and survive without drinking for days. Their long legs, broad padded feet, and specialized eyelashes and nostrils reduce heat gain and protect against sand.

In the wild and in captivity, camels are typically social, forming herds led by adult females. They browse thorny vegetation and can cover long distances in search of forage and water. Reproduction is slow, with calves nursing for many months. Life expectancy in captivity is commonly several decades, and domesticated camels are found across arid regions as draft animals, pack animals, and sources of milk and meat.

Wild Bactrian camels (Camelus ferus) survive in scattered desert habitats in China and Mongolia and are among the world’s most endangered mammals. They face habitat loss, water scarcity, and interbreeding with domestic camels. Conservation programs focus on protecting habitats, monitoring populations, and reducing hybridization. Camel culture and trade have shaped human history in many regions, including routes of migration, agriculture, and military logistics.