Goat Breeds
DAIRY GOATS
Goats have two compartments to their udders, compared to a cow’s four. Because of their soft udder texture, they are easier to milk than a cow. A well-bred dairy goat will give 4 to 6+ litres of milk a day at the peak of lactation or 1200 litres of milk in 10 months, if well cared for. Some dairy goats can milk for a year or more, sometimes up to three or four years if they are not bred. Well cared for goats can be productive for ten to twelve years.
Goat milk has roughly the same amount of protein, fat, and carbohydrates as cow milk but the protein is a different type, so many cow milk allergy sufferers are able to tolerate goat milk. It contains vitamins, minerals, trace elements, electrolytes, enzymes, and proteins that are easier for humans to assimilate than similar content in cow’s milk. For these reasons, it’s typically digested in 20 minutes; whereas it can take 24 hours for humans to digest cow’s milk. People who suffer from lactose intolerance may find that goat’s milk is a good alternative. Goat milk contains less lactose than cow milk and since it passes through the digestive system so rapidly, many who suffer from lactose intolerance have no difficulty with goat milk.
The main dairy goat breeds are Alpine, Saanen, Toggenburg, Nubian, LaMancha, Oberhasli and Nigerian Dwarf. Each has its own attributes; for example Nubians are the “Jerseys” of goat breeds, with high butterfat content in their milk. Saanens are the “Holsteins” of the goat world, producing on average the highest volume of milk. T
Alpine:
The French Alpine originated in the Alps and arrived in the United States in 1920. The color of Alpines varies greatly and can range from solid colors to a variety of patterns. According to the American Dairy Goat Association, Alpines average 2,439 pounds (1,106 kg) of milk a year, with 3.2 percent butterfat. The record is 6,416 pounds (2,910 kg). French Alpines have erect ears, and many of them have distinctive color patterns. The stereotypical Alpine is pushy in a herd setting, will do anything for food, and is a little hyperactive. As with all stereotypes, this is a broad generalization, and there are many that don’t fit that picture.
LaMancha
The LaMancha is a distinctly American breed. There’s no mistaking a LaMancha: it looks as if it has no ears! During the 1930s, Eula F. Frey of Oregon crossed some short-eared goats of unknown origin with her top line of Swiss and Nubian bucks. The result was the LaMancha. If you show LaManchas at the county fair, you’ll have to put up with many exclamations of “What happened to the ears!” Some people who are somewhat more knowledgeable about livestock will accuse you of allowing the animals’ ears to freeze off. Even worse, you might be accused of cutting them off. But you don’t milk the ears, LaMancha backers say. These goats have excellent dairy temperament, and they’re very productive. A good average is 2,231 pounds (1,012 kg) of milk, with 3.9 percent butter fat. If LaManchas have a personality quirk, it is that they tend to be the uncontested herd queens when put in with other breeds. One way goats create a pecking order is by nipping ears, so LaManchas can sit back and watch the others jostle for position. Although they can hear perfectly well, they are like teenagers — they play deaf when it suits them. LaManchas are noted for their “lack” of ears and are claimed by some to be the most docile breed. They also tend to be good milk producers.
Nigerian Dwarf
The American Dairy Goat Association officially recognized this breed for its registry in 2005. Introduced in the early 1980s, when they were seen mosdy in zoos, some of these little imports are excellent milkers for their size. As more serious breeders continue to develop them, their milk production is constantly increasing. Consequently, this breed is of particular interest to the backyard or small farmer. A well-bred and well-managed Nigerian can be expected to produce an average of a quart (1 L) a day over a 305-day lactation. Nigerians have the highest highest levels of butterfat, approximately 6 – 10% butterfat, as opposed to approximately 2 – 6% for other breeds. Since butterfat is what gives milk its sweet flavour , it is a sweet, rich milk.
The Nigerian Dwarf takes less space than full-size breeds and is an excellent choice for the small farmer. Nigerian Dwarf conformation is similar to that of the larger dairy breeds. All parts of the body are in balanced proportion. The nose is straight, ears are upright, and any color or combination is acceptable. Does can be no more than 22 Vi inches (57 cm) tall, bucks no more than 23Vi inches (60 cm) tall. Weight should be about 75 pounds (35 kg). Nigerian Dwarfs offer several advantages to the home dairy. Three Dwarfs can be kept in the space needed by one standard goat, so with staggered breedings a year-round milk supply is easier to achieve. This is enhanced by the Dwarf’s propensity to breed year-round. And the smaller animal is obviously easier to handle and transport, an attribute that many folks find especially appealing. One potential disadvantage is that many people still regard Nigerian Dwarfs as pets. If you purchase one from someone other than a dairy breeder, chances are the goat does not come from a line that has been upgraded and bred for milk production. She may not give enough milk to make it worth a trip to the barn, and if she has never been bred, she may have physiological problems that prohibit her from being bred in the future. Animals like this are not ideal choices for the home dairy.
Nubian
The most popular pure breed in America is the Nubian. Nubians can be any color or color pattern, but they’re easily recognized by their long drooping ears and Roman noses. It’s commonly said that the Nubian originated in Africa, but technically, the genealogy is a bit more complicated. The first three Nubians arrived in this country in 1909, imported by Dr. R. J. Gregg of Lakeside, California. The thicker-bodied African genetics still show up in many herds in the United States. People looking for a dual-purpose animal that will maximize meat production probably want the thicker neck, shoulders, and loin, but those wanting higher milk production will prefer the more refined and angular variety. The Nubian is often compared with the Jersey of the cow world. The average Nubian produces less milk than the average goat of any other breed, but the average butterfat content is higher. This is a good breed for cheese makers. Averages can be misleading, though. While the average production for a purebred Nubian is about 1,795 pounds (815 kg) of milk in 305 days with 85 pounds (39 kg) (4.8 percent) of butterfat, the top Nubian recorded by the American Dairy Goat Association produced 6,416 pounds (2,910 kg) of milk and 309 pounds (140 kg) of butterfat in 305 days. Just to get a feel for how much milk that is, figure 8 pounds (3.5 kg) of milk to the gallon (3.75 L). That’s 802 gallons (3,036 L) of milk in 10 months. Nubians are noted for loud voices, a tendency to stubbornness, and an unqualified dislike of rain, but the babies are so darned cute it’s easy to overlook any personality flaw they may have. .
Oberhasli
In 1978, the Swiss Alpine's name was changed to Oberhasli (oh-ber-HAAS-lee). This goat was developed near Bern, Switzerland, where it is known as the Oberhasli-Brienzer, among other names. The outstanding feature in the appearance of the Oberhasli is its rich, red bay coat with black “trim.” The black includes stripes down the face, ears, back, belly, and udder. The legs are also black below the knees and hocks. Oberhasli milk production averages 2,208 pounds (1,000 kg) of milk a year, with 3.7 percent butterfat. The record is 4,665 pounds (2,116 kg) of milk in 305 days.
Saanen:
This is a light cream or pure white goat with erect ears and a “dished” face that.. Saanens (pronounced SAH-nen) originated in the Saane Valley of Switzerland and have enjoyed a wider distribution throughout the world than any other breed. The first Saanens arrived in the United States in 1904. They are large goats, with high average milk production: almost 2,500 pounds (1,135 kg) in 305 days. Butterfat averages 3.3 percent on a yearly basis. The all-time milk record is 6,571 pounds (2,980 kg). Saanen owners like to describe the personality of their breed as “laid back.” A commercial producer with hundreds of animals would probably jump at that trait, but for the family dairy, it might not be as important. Saanens are always light cream or white and have “dished” or concave faces.
Toggenburg
Toggenburgs are the oldest registered breed of any animal in the world, with a herd book that was established in Switzerland in the 1600s. They were the first imported purebreds to arrive in the United States, in 1893, and have always been popular. Toggs, as they’re sometimes affectionately called, are always some shade of brown with a white or light stripe down each side of the face, white on either side of the tail on the rump, and white below the hocks and knees. Toggenburgs produce an average of 2,302 pounds (1,045 kg) of milk a year, with 3 percent butterfat. That’s a little short of what the Saanens and Alpines average, but a Toggenburg currently holds the all-time record for milk production from a dairy goat, with 7,965 pounds (3,613 kg) — an astounding 995 gallons (3,767 L) of milk a year, from one little goat! Someone walking into a herd of look-alike Toggenburgs will wonder how the owner can tell one from another, but each has her own personality and color modification that can be recognized once the eyes adjust. Toggenburgs have white markings on the face, lower legs, and rump.
MEAT GOATS
All breeds of goats can be used for meat production. The Boer goat is a breed developed in Africa specifically for meat production, which was introduced to Canada in the 1990s. Most meat producers use Boer genetics, often crossing Boers with dairy, fibre, and Spanish goats. Spanish goats are a popular meat breed that is also used for cashmere production. Kiko and Savannah goats are also making inroads as meat breeds in Canada.
Goat meat, or chevon, as it is commonly called, is a staple food in many parts of the world, as well as being traditional festive fare. With the growing diversity of cultures in the western world, demand for chevon is on the rise. A lean red meat, chevon also appeals to health-conscious consumers, and the gourmand with an interest in ethnic cuisine.
Although often likened to venison or lamb, chevon has its own unique flavour. Chevon compares to very lean beef as far as cholesterol and fat are concerned. Chevon has virtually the same values as chicken for fat, protein, and calories, but has higher values for iron, calcium, potassium, and other minerals. A three ounce serving of cooked chevon contains 122 calories, 2.58 g fat, 0.79 g saturated fat, 23 g protein, and 3.2 mg iron.
Boer
The Boer goat is a breed of goat that was developed in South Africa in the early 1900s for meat production. Their name is derived from the Afrikaans(Dutch) word boer, meaning farmer. Boer goats are a popular breed for meat.
Spanish
The Spanish goat, also called the brush goat or scrub goat, came originally from Spain via Mexico to the USA to be used as a meat goat. It is now a meat and brush-clearing type found widely in the United States. In the Southeast and elsewhere, they are often referred to as "wood" (Florida), "brush" or "briar" (North Carolina, South Carolina), "hill" (Virginia), and "scrub" (midwest Pennsylvania) goats. Until recently, these goats were kept mainly for clearing brush and other undesirable plant species from pasture lands. The boer goats have overtaken Spanish goats for meat in the 1980s.
Kiko
The Kiko is a breed of meat goat from New Zealand. Kiko is the Māori word for flesh or meat. The Kiko breed was created in the 1980s by Garrick and Anne Batten, who cross-bred local feral goats with imported dairy goat bucks of the Nubian, Saanen, and Toggenburg breeds. The breeding aims were hardiness, fast growth, parasite resistance, and survivability with little input from the producer. The Kiko breed continues to grow in popularity particularly in the warm, wet southern states where drug-resistant parasites have wreaked havoc on southern herds. The Kiko shows a natural parasite resistance that allows it to thrive in climates where other goats do not. The kiko breed, coming from dairy background is also proving valuable to southern dairy herds in providing parasite resistant dual purpose dairy and meat offspring.
Savannah
Savannahs are considered premier meat goats; they produce delicious, mild-tasting chevon and lots of it. While they resemble their Boer cousins in all but coloration, Savannahs are hardier, making them ideal goats for low maintenance input operations and for crossing with Boers and other meat and dairy breeds to increase hardiness and meatiness in the offspring. According to the Animal Improvement Institute of South Africa, the Savannah goat was developed by the Cillier family of Douglas, an agricultural and stock farming community in the North Cape province of South Africa. In 1957, Mrs. Cillier’s Griqua servants presented her with the gift of a white buck goat. She purchased five indigenous does with white in their color pattern to breed to him and then selected for white coloration, heat and parasite resistance, and meat production. Though Savannah goats came to Canada in 1994 along with the first Boers imported to North America, they didn’t catch on here until quite recently. They are, however, a major meat-producing breed in their South African homeland.
Pygmy
Another dwarf breed gaining in popularity is the African Pygmy, often referred to simply as the Pygmy. Pygmy goats were used in West Africa for meat, where their small size is an advantage for survival under adverse conditions. The breed is blocky, with a relatively short neck, rounded shoulders and hips, and a wide body.This breed was first seen in the United States in the 1950s, and then only in zoos. These little goats must be under 21 inches (40 to 58 cm) tall at the withers at maturity, and does usually weigh only 55 pounds (25 kg). They are very cobby (stocky, compact, and well muscled) — quite unlike a standard dairy animal.
FIBRE GOATS
Two types of goat fibre are produced for cottage industry and commercial markets. Both may be dyed and spun and are used for high quality yarn as well as cloth.
Angora
The Angora goat is an ancient breed, dating back to as early as the 14th century. These thick-haired goats originate in Turkey and are named after the country's capital, Ankara, historically known as Angora. They were first brought to the United States in 1849 by Dr. James P. Davis, after receiving them as a gift from Abdülmecid I, Sultan of the Ottoman Empire in Turkey. Since their introduction into the American market, these goats have become popular for their fleece.To the untrained eye, the Angora goat could be mistaken for a sheep due to their thick, curly coat. They are the only breed of goat to produce a sought-after fiber known as mohair. Apart from being beautiful to look at, mohair is a popular material in the production of garments such as sweaters.A single Angora goat is able to produce between four and five kilograms of mohair each year. While they were originally bred for their white mohair, in 1998 the Colored Angora Goat Breeds Association was founded to help promote the breeding of colored Angoras. Due to their efforts, today we see Angora goats with coats of black, gray, silver, red, and brown.The Angora goat has a pleasant personality and is known for being a very curious creature, but they are not the hardiest of breeds. At birth, the Angora goat is very delicate, needing complete protection from the elements to ensure survival. This same protection is required after each shearing throughout their lives, as they cannot withstand rain or cold temperatures.
Mohair is the name given to the hair produced by the Angora goat. Healthy, well-bred angora goats have lustrous, silky hair, which hangs over the entire body in wavy curls five to six inches in length. Traditionally, angoras are white however coloured angora goats are becoming popular. Angoras are shorn twice a year, each clip yielding an average of five pounds, depending on age, size and sex. Young angoras produce the best quality mohair. As an animal grows older, the hair becomes coarser and straighter. Unlike wool, mohair is a hair and as such is much stronger than wool as well as being more lustrous, warmer and less inclined to shrink.
Cashmere is the fine downy undercoat produced by all goat breeds except the angora breed. Most breeds do not have enough cashmere to be considered fibre goats, except for the Spanish goat, which is often referred to as Spanish/Cashmere. Cashmere has a dull finish and a specific crimp form. The fleece from cashmere producing animals will have two very distinct forms of fibre - the fine undercoat or cashmere, and the coarse outer or guard hair. To avoid the tedious task of separating the two types of fibre from a shorn fleece, breeders often hand-comb their goats to obtain the cashmere. The best cashmere is sold with less than one quarter of one per cent coarse hair content.
COMPANION GOATS
Goats are personable and friendly, especially when hand-raised, and make good pets in a rural setting. Goats are gaining popularity in urban settings as well, where local bylaws permit. Goats are herd animals, and as such, do not fare well on their own; they are much happier with another goat to keep them company.
Although all breeds of goats have good pet potential, the miniature breeds have extra appeal due to their small size, which means less feed and smaller housing requirements. The Nigerian Dwarf, also known as the “small-scale dairy goat,” and the cobbier Pygmy goat are miniature breeds.
With proper training, larger breeds of goats are excellent pack animals in mountainous terrain. Goats can also be trained to pull carts.
VEGETATION MANAGEMENT with GOATS
Throughout history goats have been used to remove unwanted vegetation. When chemical herbicides were introduced in the last century, they became popular as a supposedly quick, economical, and thorough alternative. Recently, the change in attitudes toward using chemicals and the need to reduce the burning of fossil fuels in machinery has created the resurgence in the popularity of using goats to control unwanted and invasive plants. This technique is called “targeted grazing/browsing.” Goats are particularly suited to this use as they have an appetite for many of the plants that humans want controlled, such as blackberry, thistle, wild rose, Scotch broom, English ivy, poison ivy, and most weeds. Because they prefer to browse rather than graze, they really aren’t designed as lawn mowers, but are a safe,clean, quiet, efficient way to remove tall grass, broadleaf weeds, vines, and shrubs without disturbing the soil or the native birds and animals. They may be used safely near watercourses. With the recent droughts, a new opportunity for fire suppression using goats to reduce the fuel load has emerged.
Currently, at least one hundred companies across the USA rent their goats out to places such as cemeteries, power company right-of-ways, parks, viaducts, historic sites, military bases, schools and universities, airports, homeowners associations, Google and Yahoo, just to name a few. In Canada there are only a handful of these companies, but the future looks promising.
Certain breeds have been found to be best suited to this job, especially Spanish, Savannah, Kiko and Boer, but almost any breed can be used. Larger breeds can reach higher up, smaller ones can squirm into small areas. Milking does with large udders don’t work well in dense thickets and brush, and the milk may be flavoured negatively, therefore wethers and dry does are most often used. Meat breeds can be used for one or more seasons and then sent to market, adding to the income stream for their owners.
An added bonus is that goats always draw a crowd of smiling people wherever they work!
Goats have two compartments to their udders, compared to a cow’s four. Because of their soft udder texture, they are easier to milk than a cow. A well-bred dairy goat will give 4 to 6+ litres of milk a day at the peak of lactation or 1200 litres of milk in 10 months, if well cared for. Some dairy goats can milk for a year or more, sometimes up to three or four years if they are not bred. Well cared for goats can be productive for ten to twelve years.
Goat milk has roughly the same amount of protein, fat, and carbohydrates as cow milk but the protein is a different type, so many cow milk allergy sufferers are able to tolerate goat milk. It contains vitamins, minerals, trace elements, electrolytes, enzymes, and proteins that are easier for humans to assimilate than similar content in cow’s milk. For these reasons, it’s typically digested in 20 minutes; whereas it can take 24 hours for humans to digest cow’s milk. People who suffer from lactose intolerance may find that goat’s milk is a good alternative. Goat milk contains less lactose than cow milk and since it passes through the digestive system so rapidly, many who suffer from lactose intolerance have no difficulty with goat milk.
The main dairy goat breeds are Alpine, Saanen, Toggenburg, Nubian, LaMancha, Oberhasli and Nigerian Dwarf. Each has its own attributes; for example Nubians are the “Jerseys” of goat breeds, with high butterfat content in their milk. Saanens are the “Holsteins” of the goat world, producing on average the highest volume of milk. T
Alpine:
The French Alpine originated in the Alps and arrived in the United States in 1920. The color of Alpines varies greatly and can range from solid colors to a variety of patterns. According to the American Dairy Goat Association, Alpines average 2,439 pounds (1,106 kg) of milk a year, with 3.2 percent butterfat. The record is 6,416 pounds (2,910 kg). French Alpines have erect ears, and many of them have distinctive color patterns. The stereotypical Alpine is pushy in a herd setting, will do anything for food, and is a little hyperactive. As with all stereotypes, this is a broad generalization, and there are many that don’t fit that picture.
LaMancha
The LaMancha is a distinctly American breed. There’s no mistaking a LaMancha: it looks as if it has no ears! During the 1930s, Eula F. Frey of Oregon crossed some short-eared goats of unknown origin with her top line of Swiss and Nubian bucks. The result was the LaMancha. If you show LaManchas at the county fair, you’ll have to put up with many exclamations of “What happened to the ears!” Some people who are somewhat more knowledgeable about livestock will accuse you of allowing the animals’ ears to freeze off. Even worse, you might be accused of cutting them off. But you don’t milk the ears, LaMancha backers say. These goats have excellent dairy temperament, and they’re very productive. A good average is 2,231 pounds (1,012 kg) of milk, with 3.9 percent butter fat. If LaManchas have a personality quirk, it is that they tend to be the uncontested herd queens when put in with other breeds. One way goats create a pecking order is by nipping ears, so LaManchas can sit back and watch the others jostle for position. Although they can hear perfectly well, they are like teenagers — they play deaf when it suits them. LaManchas are noted for their “lack” of ears and are claimed by some to be the most docile breed. They also tend to be good milk producers.
Nigerian Dwarf
The American Dairy Goat Association officially recognized this breed for its registry in 2005. Introduced in the early 1980s, when they were seen mosdy in zoos, some of these little imports are excellent milkers for their size. As more serious breeders continue to develop them, their milk production is constantly increasing. Consequently, this breed is of particular interest to the backyard or small farmer. A well-bred and well-managed Nigerian can be expected to produce an average of a quart (1 L) a day over a 305-day lactation. Nigerians have the highest highest levels of butterfat, approximately 6 – 10% butterfat, as opposed to approximately 2 – 6% for other breeds. Since butterfat is what gives milk its sweet flavour , it is a sweet, rich milk.
The Nigerian Dwarf takes less space than full-size breeds and is an excellent choice for the small farmer. Nigerian Dwarf conformation is similar to that of the larger dairy breeds. All parts of the body are in balanced proportion. The nose is straight, ears are upright, and any color or combination is acceptable. Does can be no more than 22 Vi inches (57 cm) tall, bucks no more than 23Vi inches (60 cm) tall. Weight should be about 75 pounds (35 kg). Nigerian Dwarfs offer several advantages to the home dairy. Three Dwarfs can be kept in the space needed by one standard goat, so with staggered breedings a year-round milk supply is easier to achieve. This is enhanced by the Dwarf’s propensity to breed year-round. And the smaller animal is obviously easier to handle and transport, an attribute that many folks find especially appealing. One potential disadvantage is that many people still regard Nigerian Dwarfs as pets. If you purchase one from someone other than a dairy breeder, chances are the goat does not come from a line that has been upgraded and bred for milk production. She may not give enough milk to make it worth a trip to the barn, and if she has never been bred, she may have physiological problems that prohibit her from being bred in the future. Animals like this are not ideal choices for the home dairy.
Nubian
The most popular pure breed in America is the Nubian. Nubians can be any color or color pattern, but they’re easily recognized by their long drooping ears and Roman noses. It’s commonly said that the Nubian originated in Africa, but technically, the genealogy is a bit more complicated. The first three Nubians arrived in this country in 1909, imported by Dr. R. J. Gregg of Lakeside, California. The thicker-bodied African genetics still show up in many herds in the United States. People looking for a dual-purpose animal that will maximize meat production probably want the thicker neck, shoulders, and loin, but those wanting higher milk production will prefer the more refined and angular variety. The Nubian is often compared with the Jersey of the cow world. The average Nubian produces less milk than the average goat of any other breed, but the average butterfat content is higher. This is a good breed for cheese makers. Averages can be misleading, though. While the average production for a purebred Nubian is about 1,795 pounds (815 kg) of milk in 305 days with 85 pounds (39 kg) (4.8 percent) of butterfat, the top Nubian recorded by the American Dairy Goat Association produced 6,416 pounds (2,910 kg) of milk and 309 pounds (140 kg) of butterfat in 305 days. Just to get a feel for how much milk that is, figure 8 pounds (3.5 kg) of milk to the gallon (3.75 L). That’s 802 gallons (3,036 L) of milk in 10 months. Nubians are noted for loud voices, a tendency to stubbornness, and an unqualified dislike of rain, but the babies are so darned cute it’s easy to overlook any personality flaw they may have. .
Oberhasli
In 1978, the Swiss Alpine's name was changed to Oberhasli (oh-ber-HAAS-lee). This goat was developed near Bern, Switzerland, where it is known as the Oberhasli-Brienzer, among other names. The outstanding feature in the appearance of the Oberhasli is its rich, red bay coat with black “trim.” The black includes stripes down the face, ears, back, belly, and udder. The legs are also black below the knees and hocks. Oberhasli milk production averages 2,208 pounds (1,000 kg) of milk a year, with 3.7 percent butterfat. The record is 4,665 pounds (2,116 kg) of milk in 305 days.
Saanen:
This is a light cream or pure white goat with erect ears and a “dished” face that.. Saanens (pronounced SAH-nen) originated in the Saane Valley of Switzerland and have enjoyed a wider distribution throughout the world than any other breed. The first Saanens arrived in the United States in 1904. They are large goats, with high average milk production: almost 2,500 pounds (1,135 kg) in 305 days. Butterfat averages 3.3 percent on a yearly basis. The all-time milk record is 6,571 pounds (2,980 kg). Saanen owners like to describe the personality of their breed as “laid back.” A commercial producer with hundreds of animals would probably jump at that trait, but for the family dairy, it might not be as important. Saanens are always light cream or white and have “dished” or concave faces.
Toggenburg
Toggenburgs are the oldest registered breed of any animal in the world, with a herd book that was established in Switzerland in the 1600s. They were the first imported purebreds to arrive in the United States, in 1893, and have always been popular. Toggs, as they’re sometimes affectionately called, are always some shade of brown with a white or light stripe down each side of the face, white on either side of the tail on the rump, and white below the hocks and knees. Toggenburgs produce an average of 2,302 pounds (1,045 kg) of milk a year, with 3 percent butterfat. That’s a little short of what the Saanens and Alpines average, but a Toggenburg currently holds the all-time record for milk production from a dairy goat, with 7,965 pounds (3,613 kg) — an astounding 995 gallons (3,767 L) of milk a year, from one little goat! Someone walking into a herd of look-alike Toggenburgs will wonder how the owner can tell one from another, but each has her own personality and color modification that can be recognized once the eyes adjust. Toggenburgs have white markings on the face, lower legs, and rump.
MEAT GOATS
All breeds of goats can be used for meat production. The Boer goat is a breed developed in Africa specifically for meat production, which was introduced to Canada in the 1990s. Most meat producers use Boer genetics, often crossing Boers with dairy, fibre, and Spanish goats. Spanish goats are a popular meat breed that is also used for cashmere production. Kiko and Savannah goats are also making inroads as meat breeds in Canada.
Goat meat, or chevon, as it is commonly called, is a staple food in many parts of the world, as well as being traditional festive fare. With the growing diversity of cultures in the western world, demand for chevon is on the rise. A lean red meat, chevon also appeals to health-conscious consumers, and the gourmand with an interest in ethnic cuisine.
Although often likened to venison or lamb, chevon has its own unique flavour. Chevon compares to very lean beef as far as cholesterol and fat are concerned. Chevon has virtually the same values as chicken for fat, protein, and calories, but has higher values for iron, calcium, potassium, and other minerals. A three ounce serving of cooked chevon contains 122 calories, 2.58 g fat, 0.79 g saturated fat, 23 g protein, and 3.2 mg iron.
Boer
The Boer goat is a breed of goat that was developed in South Africa in the early 1900s for meat production. Their name is derived from the Afrikaans(Dutch) word boer, meaning farmer. Boer goats are a popular breed for meat.
Spanish
The Spanish goat, also called the brush goat or scrub goat, came originally from Spain via Mexico to the USA to be used as a meat goat. It is now a meat and brush-clearing type found widely in the United States. In the Southeast and elsewhere, they are often referred to as "wood" (Florida), "brush" or "briar" (North Carolina, South Carolina), "hill" (Virginia), and "scrub" (midwest Pennsylvania) goats. Until recently, these goats were kept mainly for clearing brush and other undesirable plant species from pasture lands. The boer goats have overtaken Spanish goats for meat in the 1980s.
Kiko
The Kiko is a breed of meat goat from New Zealand. Kiko is the Māori word for flesh or meat. The Kiko breed was created in the 1980s by Garrick and Anne Batten, who cross-bred local feral goats with imported dairy goat bucks of the Nubian, Saanen, and Toggenburg breeds. The breeding aims were hardiness, fast growth, parasite resistance, and survivability with little input from the producer. The Kiko breed continues to grow in popularity particularly in the warm, wet southern states where drug-resistant parasites have wreaked havoc on southern herds. The Kiko shows a natural parasite resistance that allows it to thrive in climates where other goats do not. The kiko breed, coming from dairy background is also proving valuable to southern dairy herds in providing parasite resistant dual purpose dairy and meat offspring.
Savannah
Savannahs are considered premier meat goats; they produce delicious, mild-tasting chevon and lots of it. While they resemble their Boer cousins in all but coloration, Savannahs are hardier, making them ideal goats for low maintenance input operations and for crossing with Boers and other meat and dairy breeds to increase hardiness and meatiness in the offspring. According to the Animal Improvement Institute of South Africa, the Savannah goat was developed by the Cillier family of Douglas, an agricultural and stock farming community in the North Cape province of South Africa. In 1957, Mrs. Cillier’s Griqua servants presented her with the gift of a white buck goat. She purchased five indigenous does with white in their color pattern to breed to him and then selected for white coloration, heat and parasite resistance, and meat production. Though Savannah goats came to Canada in 1994 along with the first Boers imported to North America, they didn’t catch on here until quite recently. They are, however, a major meat-producing breed in their South African homeland.
Pygmy
Another dwarf breed gaining in popularity is the African Pygmy, often referred to simply as the Pygmy. Pygmy goats were used in West Africa for meat, where their small size is an advantage for survival under adverse conditions. The breed is blocky, with a relatively short neck, rounded shoulders and hips, and a wide body.This breed was first seen in the United States in the 1950s, and then only in zoos. These little goats must be under 21 inches (40 to 58 cm) tall at the withers at maturity, and does usually weigh only 55 pounds (25 kg). They are very cobby (stocky, compact, and well muscled) — quite unlike a standard dairy animal.
FIBRE GOATS
Two types of goat fibre are produced for cottage industry and commercial markets. Both may be dyed and spun and are used for high quality yarn as well as cloth.
Angora
The Angora goat is an ancient breed, dating back to as early as the 14th century. These thick-haired goats originate in Turkey and are named after the country's capital, Ankara, historically known as Angora. They were first brought to the United States in 1849 by Dr. James P. Davis, after receiving them as a gift from Abdülmecid I, Sultan of the Ottoman Empire in Turkey. Since their introduction into the American market, these goats have become popular for their fleece.To the untrained eye, the Angora goat could be mistaken for a sheep due to their thick, curly coat. They are the only breed of goat to produce a sought-after fiber known as mohair. Apart from being beautiful to look at, mohair is a popular material in the production of garments such as sweaters.A single Angora goat is able to produce between four and five kilograms of mohair each year. While they were originally bred for their white mohair, in 1998 the Colored Angora Goat Breeds Association was founded to help promote the breeding of colored Angoras. Due to their efforts, today we see Angora goats with coats of black, gray, silver, red, and brown.The Angora goat has a pleasant personality and is known for being a very curious creature, but they are not the hardiest of breeds. At birth, the Angora goat is very delicate, needing complete protection from the elements to ensure survival. This same protection is required after each shearing throughout their lives, as they cannot withstand rain or cold temperatures.
Mohair is the name given to the hair produced by the Angora goat. Healthy, well-bred angora goats have lustrous, silky hair, which hangs over the entire body in wavy curls five to six inches in length. Traditionally, angoras are white however coloured angora goats are becoming popular. Angoras are shorn twice a year, each clip yielding an average of five pounds, depending on age, size and sex. Young angoras produce the best quality mohair. As an animal grows older, the hair becomes coarser and straighter. Unlike wool, mohair is a hair and as such is much stronger than wool as well as being more lustrous, warmer and less inclined to shrink.
Cashmere is the fine downy undercoat produced by all goat breeds except the angora breed. Most breeds do not have enough cashmere to be considered fibre goats, except for the Spanish goat, which is often referred to as Spanish/Cashmere. Cashmere has a dull finish and a specific crimp form. The fleece from cashmere producing animals will have two very distinct forms of fibre - the fine undercoat or cashmere, and the coarse outer or guard hair. To avoid the tedious task of separating the two types of fibre from a shorn fleece, breeders often hand-comb their goats to obtain the cashmere. The best cashmere is sold with less than one quarter of one per cent coarse hair content.
COMPANION GOATS
Goats are personable and friendly, especially when hand-raised, and make good pets in a rural setting. Goats are gaining popularity in urban settings as well, where local bylaws permit. Goats are herd animals, and as such, do not fare well on their own; they are much happier with another goat to keep them company.
Although all breeds of goats have good pet potential, the miniature breeds have extra appeal due to their small size, which means less feed and smaller housing requirements. The Nigerian Dwarf, also known as the “small-scale dairy goat,” and the cobbier Pygmy goat are miniature breeds.
With proper training, larger breeds of goats are excellent pack animals in mountainous terrain. Goats can also be trained to pull carts.
VEGETATION MANAGEMENT with GOATS
Throughout history goats have been used to remove unwanted vegetation. When chemical herbicides were introduced in the last century, they became popular as a supposedly quick, economical, and thorough alternative. Recently, the change in attitudes toward using chemicals and the need to reduce the burning of fossil fuels in machinery has created the resurgence in the popularity of using goats to control unwanted and invasive plants. This technique is called “targeted grazing/browsing.” Goats are particularly suited to this use as they have an appetite for many of the plants that humans want controlled, such as blackberry, thistle, wild rose, Scotch broom, English ivy, poison ivy, and most weeds. Because they prefer to browse rather than graze, they really aren’t designed as lawn mowers, but are a safe,clean, quiet, efficient way to remove tall grass, broadleaf weeds, vines, and shrubs without disturbing the soil or the native birds and animals. They may be used safely near watercourses. With the recent droughts, a new opportunity for fire suppression using goats to reduce the fuel load has emerged.
Currently, at least one hundred companies across the USA rent their goats out to places such as cemeteries, power company right-of-ways, parks, viaducts, historic sites, military bases, schools and universities, airports, homeowners associations, Google and Yahoo, just to name a few. In Canada there are only a handful of these companies, but the future looks promising.
Certain breeds have been found to be best suited to this job, especially Spanish, Savannah, Kiko and Boer, but almost any breed can be used. Larger breeds can reach higher up, smaller ones can squirm into small areas. Milking does with large udders don’t work well in dense thickets and brush, and the milk may be flavoured negatively, therefore wethers and dry does are most often used. Meat breeds can be used for one or more seasons and then sent to market, adding to the income stream for their owners.
An added bonus is that goats always draw a crowd of smiling people wherever they work!
