Ecological Goat Production- TvAgro por Juan Gonzalo Angel

Twitter @juangangel Goat meat is consumed widely throughout the world, especially in developing countries. However, it is not usually sold in traditional marketplaces in the United States. Sheep and goat meat is the fourth most consumed meat, following pork, poultry, and beef. Meat goat production, like any other animal production enterprise, requires that good husbandry practices be followed in the areas of sanitation, health, feed, water, and shelter. These are all integral parts of managing a successful goat enterprise. In the United States, goat production increased by about one-third in the past decade because of their economic value as efficient converters of low-quality forages into quality meat, milk, and hides for specialty markets. There are several reasons for the growing popularity of goats in this country. A big factor is the larger number of ethnic groups that have settled in this country and have a preference for goat meat, milk, and cheese products. Another factor is the determination of many Americans to be self-sufficient. Where resources are limited, a small herd of goats may be the only livestock that a small, part-time farmer can raise to achieve self-sufficiency. According to the National Agricultural Statistics Service (NASS) meat goats account for over 80 percent of the total of goats produced in the United States. Pennsylvania produces more than 40,000 meat goats annually. Markets for Goat Meat Goat meat is unique in flavor and palatability. It is leaner than many other red meats and usually less tender. However, its leanness has a place in today's market for meats with less fat. Cabrito stands for roasted meat from goat kids 4-8 weeks of age. Its main use is for barbecue meat, and it is highly sought after by certain ethnic groups. Chevon is meat from goat kids 48-60 pounds or 6-9 months old. Of these two types, cabrito is the most tender. The higher collagen content and lower solubility of goat meat, compared with lower levels of the same features in lamb, reduce the overall palatability and tenderness of goat meat. Breeding and slaughtering techniques appear to be key in improving the tenderness factor of goat meat. Marketing options include direct marketing off the farm, supplying goat meat for specialty markets (particularly holiday sales to various ethnic groups), or producing kids for commercial marketing firms. Success is often a reflection of how well a producer tends to all aspects of breeding, health, management, and marketing. All these factors have their respective roles in producing and marketing a quality product. Along with direct marketing to ethnic groups, there are two other potential niche markets for goat meat: targeted markets serving health-conscious consumers wanting lowfat diets and the restaurant trade serving ethnic or gourmet foods featuring goat meat. These markets are largely untapped and may provide real opportunities, especially for producers within close proximity to the market. Fuente http://extension.psu.edu/business/ag-... Juan Gonzalo Angel www.tvagro.tv

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