The very first camel to arrive in Australia met a tragic end after causing the death of his owner. The camel, named Harry, was the sole survivor of six beasts shipped from the Canary Islands in 1840. Six years later, he was the cause of a shooting accident that resulted in the death of his owner, John Horrocks, while searching for pastoral land to the north of Adelaide. As a result, Harry himself was shot.
From the 1860s onwards, camels were much used by inland explorers and to carry food and other supplies to remote settlements. South Australian grazier Thomas Elder imported 122 camels from Karachi, then still in India, in 1866. Most of the handlers who came with them were from provinces bordering Afghanistan, so they became known – mostly inaccurately – as Afghans. This term persisted even though cameleers later arrived from Persia, India, Egypt and Turkey.
It is estimated that from 1870 to 1900 more than 2,000 cameleers and 15,000 camels came to Australia. They played a significant part in the building of the overland telegraph line to Darwin and in construction of the first rabbit-proof fence.
By the 1920s, rail and motor transport had largely replaced the camel as a mode of transport. Many were released into the wild, where they have multiplied to the point of becoming a significant pest. Some estimates put their numbers as high as 1.2 million. The Central Australian Camel Industry Association is trying to develop an export industry for Australian camels.
Camel meat is now available for human consumption, although it’s not commonly found in your local supermarket. Processing began in 1988 at Wamboden Abattoir, Alice Springs and demand for meat has steadily risen. Camel meat is a lean meat protein source. It is high in protein and low in fat.