Abstract
Dairy Goats: Sustainable Production is intended
for those interested in starting a commercial goat dairy. It
discusses the five major
considerations to be addressed in planning for dairy goat production:
labor, sales and marketing, processing, regulations, and budgeting
and economics. It includes production information specific to dairy
goats, including choosing breeds and selecting stock. A resource
list for further information about dairy goat production follows
the end notes.
This is a companion piece to ATTRA’s
Goats:
Sustainable Production Overview. The Overview should
be read first, since it contains production information for
goats in general, including grazing management, fencing, reproduction,
nutrition, diseases and parasites, and resources.
Table of Contents
Introduction
In 1994, world-wide production of goat milk was approximately
10.5 million tons. In the United States at that time, there were
approximately one million dairy goats producing 600,000 tons of
milk, about 300 known dairy goat businesses, and at least 35 known
commercial goat-cheese makers. These cheese makers produced
about 640 tons of U.S. goat cheeses, while at least another 650
tons of goat cheese were imported that year from France alone.
(Haenlein, 1996)
Dairy goats are enjoyable animals, easy to handle and haul, and
relatively inexpensive to purchase, feed, and house. Dairy goat
production, especially pasture-based production, offers the
opportunity for profitable and sustainable diversity
on a small farm. For example, a vegetable farm can use goats to
clean up residue and fertilize the land, while producing milk
for the family or for raising kids, calves, pigs, or other livestock.
Goats will browse and help keep pastures from being overrun with
woody species.
In some locations, Grade A dairies may have a market for fluid
milk. Goat milk can often be enjoyed by people who are allergic
to cows’ milk, and infants of all species generally thrive
on goat milk. Value-added products such as cheese and yogurt made
from goat milk are finding a growing acceptance in the
dairy market, with sales of goat cheese increasing more than 16%
in 2000. (Specialty Cheese Market, 2001)
However, producing dairy animals and dairy products requires
a great commitment of time and energy and consistent attention
to detail. Proper nutrition and milking procedures, skillful kid
raising, and good general health care are essential for success.
In addition, costs must be kept under control. Most important of all is marketing;
a viable business requires a healthy demand for the product or products produced
and a price that allows a profit.
Because commercial production is so much more challenging than
keeping a few dairy goats, this publication will first address
the major issues of labor, marketing, processing, regulations,
and budgeting. The production notes— including selecting
stock, feeding, breeding, and milking— compose the second
major section. Finally, budgets and a list of further resources
are also provided.
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Getting Started
Things to be considered before entering a commercial dairy goat
business include the availability of labor, the marketing outlook,
processing options, regulations, budgeting, and economics.
Labor
Labor is a major concern. Do you enjoy goats enough to spend
mornings and evenings, seven days a week, week after week, feeding,
milking, and cleaning up? Do you have the support of your family
in this? Many dairy producers have faced frustration and burnout
after trying unsuccessfully to hire competent help. If your
family is not willing to help with the business, you should probably
consider a less demanding enterprise.
Estimates vary regarding the labor demands of a goat dairy. Dr.
Robert Appleman believes that a 100-doe dairy selling fluid milk
to a processor will require about 1.5 full-time workers. (Appleman,
1989) Appleman’s calculations:
- Milking: 25 does/person/hr (305 days)
- Set-up and clean-up: 40 min. daily
- Manure handling and bedding: 25 min. daily
- Feeding hay and grain: 30 min. daily
- Heat detection: 30 min./day for 6 months
- Breeding: 20 min. x 2 breedings
- Miscellaneous: .5 min. daily per doe
Some of the above figures are per doe, while others are
per herd. Total labor per doe in Appleman's budget is 34.7 hours
per year, 70% of which is spent milking. (Appleman,
1989)
In contrast, a Pennsylvania
State University budget [PDF / 44 kb] estimated
labor as 22 hours per doe per year to run a 100-doe facility while
a Rutgers
Cooperative Extension budget considered 13.6 hours per doe
per year to be sufficient for a 100-doe herd. With so much
variation in estimates, you may want to visit a producer who has
a dairy the size you intend to operate, work beside the farmer
for a week or so if possible, and ask what that farmer thinks is
realistic. Facilities and efficiency of milking, feeding, and cleaning
can account for a lot of the difference, and that should be kept
in mind as you plan your dairy farm. Also, note that these figures
do NOT include any value-added processing or marketing time; if
on-farm processing is part of your business, labor costs will be
significantly higher.
Marketing
If labor is available, the next concern is marketing. What
product or products do you hope to sell? Is there an unmet demand
for that product in your area? If so, what price can you realistically
expect to receive? Can you make a profit if you sell at that
price?
In the case of fluid milk, a prospective producer
must first locate a reliable buyer. Judy Kapture, long-time
producer and columnist for the Dairy Goat Journal, issues
a strong warning to the farmer planning to start a goat dairy.
You are certainly wise to be cautious. I can tell far too many
stories about people who used all their money to set up their farm
as a goat dairy, and then never did sell any milk. Or their milk
market fizzled out within a year... Get in touch with them
(the buyer) to find out if they actually are planning to
buy more milk. Learn the details—how much milk do they want
from a farm, what do they pay for milk, is winter production a
necessity, what do they charge for hauling, etc.
Then talk with some of the people who are shipping milk to them
now. You want to find out if they feel the pay for the milk
is good enough to make the goatkeeping effort worthwhile.
(Remember that feed and other costs vary greatly and a “good
milk price” in one area may be too low for another.) You
may get some surprises when you ask this question... Be cautious
about new startups. Sometimes they have a lot of enthusiasm but
no idea how difficult it will be to market their milk or
cheese or other product in the quantities they need… Are
there patrons shipping milk to the buyer now? Talk to them, all
of them. Are they getting paid? Is the buyer taking all the milk
he promised he would?... How good is the market for what they are
planning to sell? (Kapture, 2001)
It is vital to be sure you have
a market for your milk
Photo by Ana Labate
www.sxc.hu |
In many areas of the United States, there are no processors.
In some areas, a processor is available but already has enough
milk producers on contract. Therefore, it is vital to be sure
you have a market for your milk. If you are unable to sell to a
processor, it may be feasible to sell to individuals raising
baby animals, or to market the milk through your own livestock
(raising calves, for example, and selling them for meat). In some
areas it is possible to sell milk directly to individuals for human
consumption, but in MANY states that is ILLEGAL. To find
out what is legal in your state, contact the agency responsible
for dairy regulations. The American Dairy Goat Association
(ADGA) lists the contact information for state agencies on its
Web site, www.adga.org. Go to “Starting
a Grade A or Grade B dairy,” www.adga.org/StartDairy.htm.
Marketing to individuals will require much more time and effort
and will be harder to initiate. For example, a milk truck going
to a commercial dairy may pick up 200 gallons of milk every other
day. If there is no milk truck, how much milk can you sell each
week? If the answer doesn’t equal “all of it,” what
will you do with the rest? The available market is a major factor
in determining your scale of operation (herd size).
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Processing
Some producers choose not to deal with a milk buyer and hope to increase
their farm profits by processing the milk themselves. Diversifying
the products you sell may offer more income and financial stability.
Those products might include fluid milk, milk-fed pork, goat cheese
of one or more varieties, yogurt, fudge, goatskins, meat, or goat-milk soap
or lotions.
Cheese is a good alternative to selling milk, particularly if
you like direct marketing. It is legal to use raw milk in making
cheese if the cheese is aged at least 60 days before sale.
(Dairy
Practices Council, 1994) Fresh cheese must be made with pasteurized
milk. Cheesemaking classes will prove helpful, and much practice,
experimentation, and sampling will be necessary before you
are ready to market farmstead cheese. You must abide by regulations
(talk to your inspector about what is involved). Cheese-making
resources are discussed in The Small Dairy Resource Book (see Resources:
Contacts), and Caprine Supply and Hoegger Supply Company (see Resources:
Suppliers) offer several books about cheesemaking.
Cheesemaking is a good alternative to selling milk |
Edible products will require a Grade A dairy, commercial kitchen,
and licenses (contact your state agency for more details), while
soap making does not. Soap is non-perishable, easy to ship,
and does not require much milk. These advantages make soap an appealing
option for small farm enterprises.
Any further processing (beyond selling bulk fluid milk)
will create extra demands on the farmers, since they must somehow
tend not only to the dairying but also to the processing,
packaging, marketing, delivery, and paperwork. (Dunaway, 2000)
Also, while diversifying products may add stability (not all the
eggs in one basket), each new product will require more equipment,
labor, storage space, production knowledge and skill, and outlets
and time for marketing. Unless there is a large labor force available,
too much diversification will be unsustainable. Dr. tatiana
[sic] Stanton points out the following.
If you try to produce a whole line of products, it can make really
big marketing demands on you if you are not going to sell them
to the same buyer. For example, if you are a small producer and
are going to sell fudge, soap, and cheese all to the same local
food co-op or over the Web, that is one thing. You are going
to have to do a lot more marketing if your cheese is going to cheese
shops or restaurants, and your fudge and soap to gift shops. You
may find in such a case that it is a terrible decision to
expand your line. (Stanton , 2002)
Brit and Fleming Pfann, owners of Celebrity Dairy in North Carolina,
have said, “Marketing takes a huge amount of time, and as we’ve
gotten more involved in cheese-making and in selling the cheese,
we’ve
found that we have very little time to spend with the animals.” (Pfann,
2002) Other farmers have echoed that observation, and this is disappointing
to those who enjoy the goats far more than processing or marketing.
If you yourself do not want to be involved in marketing, then you
will need a partner who is capable, reliable, and enthusiastic.
Your customers can be local individuals, restaurants, farmers’ market
patrons, grocery stores, or even mail-order and Web customers.
Harvey Considine cautions against pricing products too cheaply.
In a competitive market such as goat cheese, one
must be constantly
aware of what the competition is charging, but even then everyone
must know their own costs of production. If you do not cover those
costs you will not be long in business. Keep in mind that other
factors than competition can justify price... My counsel always
is to produce a high-quality product consistently and charge
what you must to make your venture profitable. (Considine,
1999)
There are successful farmstead cheesemakers, and their stories
may inspire you. Their experiences should help prospective producers
think through the demands of the occupation and decide whether family
support and available labor will be adequate to meet the challenges. Some
thoughts shared by Brit and Fleming Pfann, of Celebrity Dairy in North
Carolina, www.celebritydairy.com, illustrate the demands of farmstead
cheese making.
- Sustained long hours of work (all year)
- Great breadth of skills (dairy animals, cheesemaking, marketing)
- Significant capital investment
- ...and may return a modest annual income.
Another North Carolina goat dairy is the Goat Lady Dairy; like
Celebrity Dairy, it produces delicious farmstead cheese and
has other enterprises to diversify the farm income. Goat Lady Dairy
also offers a class in farmstead cheese-making. To learn more about
the dairy, visit
www.goatladydairy.com/.
For more information about processing your own dairy products,
see the ATTRA publication
Value-added Dairy Options and
explore the Resources section of that publication as well as this
one.
Back to top
Split Creek Farm, South Carolina
Evin J. Evans and Patricia Bell
Split Creek Farm, in Anderson, South Carolina, is a great
example of a farm that started out small and grew to be a
large operation. Evin Evans and Patricia Bell’s goal
was to be self-sufficient, and that required gradual
growth.
Split Creek Farm started with three goats and a few acres.
Over the years Evans and Bell added to their herd and their
pastures, fences, and barns. The herd, mostly Nubians,
peaked at 750 goats; the farm’s goat population now
averages approximately 275, with about half of those being
milked.
Split Creek became a commercial Grade A Dairy in 1985 and
started a small-scale cheese operation three years later.
They increased their production as the demand for goat cheese
grew, and by 1990 Split Creek had progressed from the original
4-gallon vat batches to the current 150-gallon vat batches.
Split Creek currently sells raw milk, award-winning cheeses
and fudge, soap, gift baskets, and folk art at a retail shop
on the farm. Split Creek Farm’s primary concerns are
herd health and the ultimate quality of the dairy products
they sell. In keeping with their commitment to sell natural
products, Evans and Bell do not use hormones to enhance breeding
or milk production, and herbicides and pesticides are
not used on their pastures.
Evans and Bell, with assistance from two full-time and
two part-time employees, care for the goats and produce and
sell the products. They have worked long and hard for what
they have accomplished, and they are proud of the quality
of their goats and their goat milk products. For more information
on Split Creek Farm, their products, and the crew behind
it all, visit www.splitcreek.com. |
Regulations
Grade A Requirements
The U.S. Food and Drug Administration drafted the Pasteurized
Milk Ordinance (PMO), which states that only pasteurized milk can be sold
as Grade A. Enforcement of this ordinance is under the jurisdiction of state
departments of health or agriculture (Zeng and Escobar, 1995), and local
requirements may vary. The American Dairy Goat Association Web site,
www.adga.org/, includes contact information for the authority in each state,
and it is important to contact your state inspector early in the process
of setting up your commercial goat dairy. The Web address for the contact
information is www.adga.org/StartDairy.htm. State inspectors will be able
to make helpful suggestions and can assist you in planning and procuring
USDA-approved equipment. Many producers have commented that their state
inspectors helped them avoid expensive mistakes.
The Langston University publication Grade A Dairy Goat Farm Requirements— on
the Web at www.luresext.edu/goats/library/fact_sheets/d04.htm— discusses
the requirements for a Grade A dairy. These include a milking
barn or parlor with a floor made of concrete or other impervious
material for easy cleaning, and walls and dust-tight ceilings that are
smooth, painted or finished, and in good repair. Sufficient ventilation
is needed to eliminate condensation, minimize odor, and provide
comfort for the milker. Adequate lighting is required, as well
as a storage cabinet for medications. Wooden milking stands are not acceptable.
(Zeng
and Escobar, 1995)
A separate milk room is required for cooling and storing goat milk,
to minimize the risk of contamination from the milking barn. The structure
must be in good repair and easy to clean. The floor should slope
evenly to a drain, and wash-sinks, hot water, and on-site toilets are
required. Milking lines and other equipment should be of stainless steel
or other smooth, non-absorbent material. Milk storage tanks must have
an efficient cooling system. Fresh, warm milk coming out of
pipelines or milking buckets must be cooled to 45 degrees F within two
hours. The water supply must comply with the Clean Water Act requirements,
as enforced by the EPA, and a dairy waste management system must be in
place. Grade A dairies are inspected at least twice a year, and milk samples
are collected periodically.
Scrapie Eradication Program
Scrapie is a fatal, degenerative disease affecting the central
nervous system of sheep (and goats, very rarely), one of the class
of diseases known as transmissible spongiform encephalopathies (TSEs). Other
examples of TSEs include BSE in cattle and Chronic Wasting Disease (CWD)
in deer and elk. There is no evidence that scrapie can spread to humans,
but BSE, a TSE similar to scrapie, has been implicated in variant Jacob-Cruchfeld
disease, and therefore there is a concern about its potential to
spread to humans. Negative public perceptions and the loss of export opportunities
have encouraged the efforts to eradicate scrapie from the U.S.
The incidence of scrapie in goats is extremely low, so it is highly unlikely
that your herd will be affected. Nevertheless, goat producers (and sheep
producers) are required to participate in the Scrapie Eradication Program.
Details about this program are available by contacting your state veterinarian
or by going to the National Scrapie Education Initiative Web site, www.animalagriculture.org/scrapie.
You must first contact your state veterinarian to request a premises
identification number. For additional information or for help in
obtaining a premises ID number, call 866-USDA-TAG (toll-free). You will
then receive free eartags with your premises ID printed on them, and you
must tag any breeding animals over the age of 18 months before they leave
your farm. Dairy goat producers may use tattoos instead of ear tags, and
the state veterinarian can assist by assigning a premises ID that consists
of your state abbreviation and the ADGA tattoo sequence assigned to the
farm. In addition, any breeding goat (or sheep) that crosses state lines
(for shows or to be sold, for example) must be accompanied by an official
Certificate of Veterinary Inspection (health certificate) issued by an accredited
veterinarian. (National Institute for Animal Agriculture, www.animalagriculture.org/scrapie)
Registered goats may be transported across state lines using registration
tattoos as identification, provided they are accompanied by their
negative certificate registration or a health certificate listing
the tattoo number.
Raw Milk Sales
Many natural foods consumers want raw milk. Many experts do not consider selling
raw goat milk an option at all, due to legal issues and health concerns. Attorney
Neil Hamilton discusses raw milk sales in his book The Legal Guide for
Direct Farm Marketing (see Resources: Books).
Hamilton recommends contacting your state department of agriculture for information
on regulations.
Get the advice of your state department of health before you
agree to sell raw milk to indiviguals. Photo by Charlie Ralun
USDA NRCS |
The sale of unpasteurized milk is the subject of regulation because
of concerns over the transmission of diseases. In some states,
such as Iowa , the sale of raw milk—even in small quantities—is
strictly prohibited by state regulation and the state officials
take a rather rigorous approach on the issue. In other states,
officials
have a more permissive attitude toward the sale of raw milk,
allowing small-scale personal sales to occur even if not specifically
allowed by law. In some states dairy farmers are allowed to make
limited sales of raw milk directly to consumers as long as the
sales meet the requirements established by law or regulation. The requirements
usually relate to how the milk is sold, the quantity involved and compliance
with state sanitation requirements for the dairy operation. (Hamilton,
1999)
Even if raw milk sales are legal in your state, you will
want to consider carefully the risks of selling raw milk to customers.
Many serious diseases can be transmitted to humans who drink
raw milk, including brucellosis, tuberculosis, caseous lymphadenitis,
leptospirosis, Q Fever, staphylococcal food poisoning, and others. (Smith,
1994) Even if you are sure your milk is pure, that the goats are healthy,
that the milk has been handled with faultless cleanliness and carefully
cooled, and even if you regularly drink the milk with no ill effects,
once the milk leaves your farm it may be carelessly handled and become
unsafe to drink. This is especially hazardous if the person drinking the
milk has a weakened immune system or is very old or very young. Get the
advice of your state department of health before you agree to sell raw
milk to individuals.
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Budgeting
Before beginning a commercial goat dairy, you must study the economic
feasibility of the enterprise. There are many sample budgets
available, but each must be customized to fit an individual farm.
Investigate feed costs in your area as well as the selling price of milk.
Costs of building or converting barns, fences, and watering systems
are key considerations. Initial investment in livestock and in milking
systems will be a large expense. Commercial dairy producers Stephen and
Beverly Phillips of Port Madison Farm near Seattle, Washington,
offer the following insights based on their experience.
“It takes capital to expand into a commercial-sized dairy,” Stephen
says. “You must have the money to grow or keep the off-farm job
or both. Sweat equity alone cannot do the job.”
“A good plan, written down, is
important to measure your progress. Otherwise, you get so close
to the proverbial trees that you do not realize that you have
made progress.”
“When making improvements, it is
important to plan for the size you may need in four or five
years.”
“And like most goat dairies, you
need to beware of burnout.”
Beverly sums up her advice by emphasizing, “Don’t
quit your day job too soon.” (Thompson, 1997)
Bee
Tolman, operator of the Tolman Sheep Dairy Farm, offered further
advice to prospective dairy farmers at the 2002 8th Great Lakes
Dairy Sheep Symposium.
Do a complete business plan before you do anything else. Include
all financial statements in detail. Don’t miss the details—they
will be your undoing. And be conservative. I was advised by a
goat dairy farmer (who has since folded) to add 30% to all budgeted costs.
I didn’t.
I now know that if I had, my plan would have been far more accurate.
(Tolman, 2002)
As Ms. Tolman points out, it is wise to talk to farmers
who are currently in the business to ensure that your plan and
your budget are realistic. Begin your calculations by taking
the following steps.
- Do market research. Is there a market? What is
the current price for your product, whether fluid
milk for processing, bottled milk, milk-fed livestock, cheese,
or soap? Is there a strong demand for your product?
- Estimate production level. How many does are you
planning to milk? How productive will they be, on average?
(Does in a large herd typically produce less than does in a
hobby herd; ask several commercial producers what their
herd average is, and be sure to select does for your herd that
can produce enough milk to be profitable.) Be as realistic
about production and marketing as you possibly can.
- Investigate costs. What does feed cost in your
area? How much feed will you need in order to produce the amount
of milk you plan to produce and sell? What about buildings,
equipment, fencing, hay? You will need to come up with
marketing and hauling costs, health costs, costs of utilities,
supplies, breeding, and labor. Initial cost of breeding stock,
cost of raising replacements, and an extra “cushion” for
unexpected expenses must also be considered. Remember that
under-capitalization can doom even a good business
venture.
- Consider labor NEEDED and available. Plan for peak
seasons such as kidding and breeding, as well as any labor
needed for processing and marketing.
- Compile a business plan. Your lending agency will
tell you what other figures are needed; your local Cooperative
Extension agent may be helpful. See also the Resources section
for help with business plans.
Table 1 illustrates how production levels and price influence your profits. These numbers are based on Roger Sahs’ goat dairy budget, which is included in this publication.
Table 1. Sensitivity of Milk Production versus Price on Per Head Net Returns above Total Operating Costs for a 100 Head Commercial Dairy Goat Herd. *
|
Milk Prod.
(lbs.) |
-10%
$21.60 |
-5%
$22.80 |
Expected
Price/cwt.
$24.00 |
+5%
$25.20 |
+10%
$26.40 |
-20% 1600 |
$42.48 |
$61.68 |
$80.88 |
$100.08 |
$119.28 |
-10% 1800 |
$85.68 |
$107.28 |
$128.88 |
$150.48 |
$172.08 |
Expected 2000 |
$128.88 |
$152.88 |
$176.88 |
$200.88 |
$224.88 |
+10% 2200 |
$172.08 |
$198.48 |
$224.88 |
$251.28 |
$277.68 |
+20% 2400 |
$215.28 |
$244.08 |
$272.88 |
$301.68 |
$330.48 |
Break-even milk production above total operating costs is 1263 pounds/head at the $24.00 price of milk.
Break-even milk price/cwt. above total operating costs is $15.16 using a production of 2000 pounds/head.
*Break-even price and production are calculated to cover total operating costs only while keeping revenues from kid and cull sales constant.
This table was developed using figures from the Dairy Goat Budget developed by
the Department of Agricultural Economics, Oklahoma State University and included
in the Economics section of this publication. (Sahs, 2003)
Back to top
The Minnesota Extension Service published a very interesting look at
the economics of the dairy goat business in 1989. Robert D. Appleman,
the author, explored costs and returns from a 10-doe hobby dairy and a
100-doe commercial dairy. His budget (Economics of the Dairy Goat Business — HG-80-3606)
can be ordered by contacting order@dc.mes.umn.edu. He also did some fascinating
calculations, such as looking at the impact of a change in cost of one
input on the cost of producing 100 pounds of milk, the influence
of marketing registered kids, or of marketing kid bucks, the labor
required, and several other interesting scenarios. It is well worth reading
the full article, and figuring today’s costs for your area
instead of Minnesota’s 1989 costs. Even though the article is out
of date, Appleman’s conclusions offer food for thought, and are
summarized below.
- The cost of producing 100 pounds of goat’s milk may
vary from $22 to more than $37. To return a profit, then,
a gallon of milk may have to sell for $3.20 or more.
- The greatest contributor to the high cost of producing goat’s
milk is labor. Every effort should be made to minimize this
input. The greatest opportunity to accomplish this is
to mechanize the milking process.
- Marketing costs can be prohibitive.
- Unless one has a good market for excess, it is not
advisable to keep young stock beyond that needed to maintain
the doe herd productivity.
- If milk can be sold at a price of $12/cwt or more, milk-fed
kids sold at 25 pounds for 80 cents per pound are not profitable.
- There is an economy to size, especially when combined with
considerable sale of breeding stock.
- Emphasize high production per doe. Maintaining dry does
(non-breeding does that will have a long dry-period) can
quickly eliminate any profit potential. (Appleman, 1989)
Oklahoma State University Extension Specialist Roger Sahs works
on goat farm budgets for dairy goat and meat goat enterprises
(see Table 2). He recommends that farm managers
take the time to work out an enterprise budget.
…[an enterprise budget] would be an essential tool in evaluating
whether such an alternative would be to the manager’s financial
advantage. Farm management skills and knowledge are a very integral aspect
of success with commercial dairies. The ability to bear losses from business
risk, a large capital base, and well trained labor are also important considerations.
(Sahs, 2003)
Table 2. Dairy Goats 100 Head Unit
Class #2 Grade Herd, Per Doe Basis |
Operating Inputs |
Units |
Price |
Quantity |
Value |
Your Value |
Mixed Feed |
CWT. |
9.050 |
7.200 |
65.16 |
________ |
Alfalfa Hay |
Tons |
100.000 |
0.900 |
90.00 |
________ |
Vet Medicine |
HD |
10.000 |
1.000 |
10.00 |
________ |
Supplies |
HD |
12.000 |
1.000 |
12.00 |
________ |
Utilities |
HD |
18.000 |
1.000 |
18.00 |
________ |
Doe Repl. Feed |
HD |
32.800 |
1.000 |
32.80 |
________ |
Kid Feed |
HD |
22.000 |
1.000 |
22.00 |
________ |
Breeding Fees |
HD |
10.000 |
1.000 |
10.00 |
________ |
Misc. Expense |
HD |
6.000 |
1.000 |
6.00 |
________ |
Marketing Expense |
HD |
2.000 |
1.750 |
3.50 |
________ |
Machinery Labor |
HR |
7.500 |
0.847 |
6.35 |
________ |
Equipment Labor |
HR |
7.500 |
1.630 |
12.23 |
________ |
Livestock Labor |
HR |
7.500 |
7.692 |
57.69 |
________ |
Machinery Fuel,
Lube, Repairs |
DOL |
|
|
5.32 |
________ |
Equipment Fuel,
Lube, Repairs |
DOL |
|
|
12.57 |
________ |
Total Operating Costs |
363.62 |
________ |
|
Fixed Costs |
Amount |
Value |
Your Value |
Machinery |
|
Interest At |
6.75% |
11.80 |
0.80 |
________ |
|
Depr, Taxes, Insurance |
2.38 |
________ |
Equipment |
|
Interest At |
6.75% |
209.71 |
14.16 |
________ |
|
Depr, Taxes, Insurance |
26.31 |
________ |
Livestock |
|
Doe Goat |
105.00 |
________ |
|
|
Buck Goat |
5.25 |
________ |
|
|
Repl Doe-Goat |
37.50 |
________ |
|
|
Interest At |
6.75% |
147.75 |
9.97 |
________ |
|
Depr, Taxes, Insurance |
18.90 |
|
________ |
|
|
Total Fixed Costs |
72.52 |
________ |
Production |
Units |
Price |
Quantity |
Value |
Your Value |
|
Goat Milk |
CWT. |
24.00 |
20.00 |
480.00 |
________ |
|
Male Kids |
HD. |
20.00 |
0.90 |
18.00 |
________ |
|
Female Kids |
HD. |
50.00 |
0.65 |
32.50 |
________ |
|
Cull Doe Goats |
HD. |
50.00 |
0.20 |
10.00 |
________ |
|
Total Receipts |
540.50 |
________ |
Returns Above Total Operating Cost |
176.88 |
________ |
Returns Above All Specified Costs |
104.36 |
________ |
5% Doe Death Loss, 200% Kid Crop
10% Kid Death Loss, 25% Doe Repl Rate
(Sahs, 2003)
Developed and processed by Department of Agricultural Economics, Oklahoma State University
This table is also available as an Excel Spreadsheet. Please click
here to download.
Spend time working on budgets before committing the capital to a commercial
enterprise. Show your budget to a commercial producer to check whether your figures
on costs, receipts, and expected production are realistic; then consider
whether your expected return is sufficient compensation for your efforts.
Doing your homework before taking the plunge will save you much heartache and
expense. Several other sample budgets are included in this publication in the Resources section.
Back to top
Production Notes
Selecting Stock
Once you have figured out what products you will sell, have the business
plan and budget figured out, and are sure there is enough qualified
labor and available capital to sustain the business, you are in position
to select goats for the dairy. All the preliminary work will help you to prioritize
and budget the purchases of stock and equipment, and to have an idea of what
type of goats you need. For instance, commercial producers of fluid milk
will want animals that produce a lot of milk; depending on the milk buyer’s
priorities, butterfat and protein percentages may also be important. A
cheese maker will be more interested in total protein yield. Those who plan
to sell breeding stock will want to consider production records, conformation,
and pedigree (including records of related animals). Those who are marketing
milk through kids may prefer a dual-purpose animal, such as the Nubian, that
will bear meatier kids. A person purchasing a family milker will want to milk
the doe to see how easily she milks out, taste the milk for flavor, and
observe her disposition. An animal that is perfect for one use may not
be the best choice for another.
Nubian Provided by Crystal D’Eon
Dept. of Animal Science
Oklahoma State University
|
All buyers will need to find healthy goats that produce
the quantity and quality of milk needed for their business. That
is the essential part. However, many producers will first
choose a breed that is personally appealing, then find breeders
and visit farms to select goats for the dairy. Therefore, we will first
discuss breeds, then address finding a breeder, evaluating
health, and production records.
Choosing a Breed
Breed choice will depend on how you will use the milk, the availability
of the breed in or near your area, and personal preference. Since
there are differences in milk composition (% butterfat, % protein)
and the quantity produced, some breeds will (on average) be more
suitable for some farms than others. However, individuals
WITHIN breeds vary more than individuals BETWEEN breeds. For instance,
while on average, Saanens produce more milk than Nubians
(see
Table 3), some Nubians will produce more milk than some Saanens
(as illustrated in the “range” column of the table).
Though Nubians may produce less milk than Saanens, the composition
of Nubian milk makes it more suitable for cheesemaking. Therefore,
it is important to select individuals that possess the characteristics
you need. Production records are the best way to know this. (Production
records will be discussed later in this publication.)
Toggenburg
Dept. of Animal Science
Oklahoma State University
|
Saanens
Dept. of Animal Science
Oklahoma State University
|
Selecting a breed that is fairly common in your area may make
it easier to acquire (and to sell) breeding stock, provided the
other producers have goals and management systems similar to yours.
Personal preference plays a major role in selecting a breed.
Dairy farmers must spend hours with their animals, so get animals
that you enjoy seeing, that will function on your farm, and that
have dispositions that suit you. This is an individual choice,
best made after observing individuals of various breeds and
working with them, if possible. General descriptions of the breeds
are given below. Further information about the breeds and contacts
for the breed clubs are available from the ADGA Web site,
www.adga.org. Descriptions and pictures of the breeds may be found
on the Oklahoma State University Web site at www.ansi.okstate.edu/breeds/goats/.
In the United States, there are six full-size dairy breeds available.
They are Saanen, Alpine, Toggenburg, and Oberhasli—the
Swiss breeds—and Nubian and LaMancha.
Some producers raise crosses of these breeds; these crosses are
referred to as “experimentals.” The Swiss breeds have
similar body and ear shapes and similar milk composition.
Saanens tend to be larger than the other Swiss breeds, and are
generally heavy milkers with slightly lower butterfat percentages.
They are white goats with erect ears and are known for being gentle
and productive milkers with long lactations. Saanens are sometimes
called “the Holsteins of goats.” Saanens may sunburn
and must have some shade available during hot weather.
Alpines
Provided by Crystal D’Eon
Dept. of Animal Science
Oklahoma State University
|
Oberhasli
Provided by David Battjes
Dept. of Animal Science
Oklahoma State University
|
Lamancha
Provided by Karen Lee
Dept. of Animal Science
Oklahoma State University
|
Toggenburgs are recognized by their color pattern, since they
are always brown with white legs, white stripes down the side of
the face, and other white markings. They are medium sized, sturdy,
and hardy. On average, their milk is lower in butterfat and in
protein percentages than the other breeds.
Alpines come in a whole range of colors and color patterns
and are slightly smaller than Saanens. Like the Saanens and Toggenburgs,
the Alpines originated in the cool climate of the Swiss Alps. Alpines
are popular in commercial herds, and there are more Alpines on
production test than any other breed (as of 2002).
The Oberhasli is a Swiss dairy goat of medium size. Its
color is chamoisee (bay, with deep-red bay preferred, accented
with black markings). Oberhaslis are not as numerous in the United
States as the other breeds, and fewer Oberhaslis are enrolled in
DHI production testing. Therefore, it may be difficult
to locate stock, especially production-tested stock.
Nubians are known for their floppy ears and for producing
milk that is highest in butterfat. They do not produce as much
milk as the other breeds, and are considered a dual-purpose goat
since they tend to be meatier than other breeds. Nubians are sometimes
referred to as the “Jerseys of the goat world” and
are the most common breed in the United States. Some producers
think they are not well suited to a commercial dairy because of
their active and energetic disposition. Others appreciate the Nubian’s
contribution to the bulk tank, especially if the milk is intended
for cheese, yogurt, or ice cream.
LaManchas were developed in the United States, and these goats
are also easily identified by their distinctive ears. LaManchas
have very tiny ears, and sometimes appear to have no outer ear
at all. LaManchas are smaller than the other dairy breeds, but
they are very good producers of sweet, creamy milk. Breeders of
LaManchas claim that these goats are docile and sweet-tempered.
They can be any color.
Table 3. ADGA BREED AVERAGES-2002 LACTATIONS |
DOES
275-305 DAYS
IN MILK |
NUMBER OF DOES
|
AVE.
AGE at START
of LACTATION |
MILK lbs |
RANGE |
BUTTERFAT
% - lbs |
PROTEIN
% - lbs |
ALPINE |
699 |
3y2m |
2254 |
840-5300 |
3.5 - 78 |
2.9 - 64 |
LAMANCHA |
216 |
3y3m |
2097 |
1050-3510 |
3.9 - 81 |
3.1 - 65 |
NUBIAN |
445 |
2y11m |
1746 |
640-3670 |
4.8 - 84 |
3.7 - 65 |
OBERHASLI |
68 |
2y11m |
2062 |
990-3629 |
3.7 - 76 |
2.9 - 61 |
SAANEN |
432 |
2y6m |
2468 |
970-5630 |
3.4 - 84 |
2.9 - 71 |
TOGGENBURG |
184 |
3y5m |
2015 |
860-4480 |
3.2 - 64 |
2.7 - 55 |
Based on 2002 ADGA DHIR Individual Doe Records
Averages compiled by the ADGA Production Testing Committee
Back to top
Visiting a Breeder
Visiting other producers can help you select a breed or breeds.
Locating a good breeder is key to getting your business off to
a good start. To find breeders in your area, you can check
with your local Extension service. The American Dairy Goat Association
(ADGA, www.adga.org) publishes
a directory of breeders every year, including contact information
and a list of breeds raised by each member. It is well-organized
and is free to members ($35.00 annual dues).
You may want to visit three or four breeders before making a
purchase; this gives you the opportunity to compare how the
animals are raised, fed, and housed, and to assess the overall
health of the herd. Ask lots of questions (see the section below
for some suggested questions).
You should try to find a breeder who
- Is willing to provide health certificates
- Is part of the Dairy Herd Improvement Association (DHIA)
- Allows free access to all production and breeding records
- Manages a farm that has well-cared for animals and land
Evaluating health
ALL buyers of dairy goats should insist on healthy goats. There are three main
ways to gather information about the health of a dairy goat.
- visual appraisal
- interview the owner or herd veterinarian
- request that certain tests be performed, such as
a. mastitis test (by milk culture or California Mastitis Test)
b. blood tests to check for CAE, TB, brucellosis, etc
c. fecal tests to screen for internal parasites
Ideally, all three methods (visual, interview, and testing) should
be used.
First, examine the whole herd, looking for
- Shiny coats
- Lively manner
- Easy movement (no limping, no swollen joints or misshapen
udders)
- No abscesses
- Proper body condition (not fat or excessively thin)
- Firm, pelleted manure
- Well-shaped udders and teats (symmetrical udders)
A herd that meets all these visual criteria gives evidence of
being healthy and well-managed.
Second, interview the herd owner or veterinarian.
- What diseases have been problems in this herd?
- What criteria do you use for selection or culling?
- What diseases are tested for routinely?
- What is the vaccination and parasite management protocol?
- Are replacement kids raised using pasteurized milk, to
reduce the incidence of milk-borne diseases such as CAE, Johne’s,
mycoplasma, and others?
- How long do does stay productive in this herd?
- How long is the average lactation in this herd?
- What is the average production level of this herd? (Ask to
see records.)
Visual appraisal is one way to evaluate health |
Third, ask that tests be run on the does you are considering.
These tests will increase the cost of the animal, and you should
be prepared to absorb at least some of that cost. Some tests may
not be necessary; if the veterinarian certifies that there
are no suspected cases of Johne’s, for instance, and you
observe that all animals appear healthy, you may choose to forgo
the Johne’s test. Check with your veterinarian about which
diseases are occurring in your area, and get his or her recommendations
on which diseases are worth testing for.
Buying healthy stock initially will save you much money, time,
and disappointment in the long run. Diseases shorten the productive
life of the animal and reduce the chances of a profitable
farm; therefore, it is wise to spend effort and money in the beginning
to secure healthy animals. See the Health section
of this publication and of the ATTRA publication
Goats: Sustainable
Production Overview for more information about some diseases
to be aware of.
Production Records
Having verified that the stock is healthy, the next concern is their productivity.
Keeping your needs (that is, the needs of your dairy products customers) in mind,
investigate the productive potential of each animal. Production records from
the Dairy Herd Improvement Association (DHIA) of the individual and of its relatives
offer the best insurance that you are purchasing a productive animal. Type
classification, also known as linear appraisal (an objective score given
by a trained judge, who provides a professional appraisal of an animal’s
conformation), may be available and offers another tool for selecting animals
with desirable traits. Pedigree records are also very useful, since they give
information about the genetic makeup of the animal. For a complete description
of these tools and how to use them, as well as a wealth of information about
what to look for in a good dairy goat, see Dairy Goat Judging Techniques,
by Harvey Considine. This book can be ordered from www.dairygoatjournal.com/bookstore.html for
$16.95.
When examining production records, keep in mind that production
is naturally much lower during the first lactation. Examine
the records to see overall production in pounds, length of lactation,
and butterfat and protein percentages (if those are important to
your operation). Bear in mind that your own management will be
a major factor in the doe’s production on your farm; production
records only verify that a goat has the genetic potential to produce
milk. To learn more about production records, type evaluation (linear
appraisal), and the DHI program, visit the American Dairy Goat
Association (ADGA) Web site, www.adga.org.
DHI records are useful when purchasing goats, but are even more
useful as a management tool after purchase. In some areas, the
cost is as low as $2.00/month/goat. From the information you can
- Measure real productivity
- Track persistency through the lactation
- Evaluate the effect of a feed change
- Select your best producers and cull the lowest ones
- Identify potential mastitis problems
- Improve the profitability of your herd
Producers who are on DHI test say that it costs nothing, because
it returns such valuable information that it more than pays for
itself. Eliminating unproductive individuals will improve
the sustainability of your farm; records are the best tool in this
effort. For more information about production testing and to locate
a DHI in your area, talk to local producers, contact your local
Extension agent, or visit the Animal Improvement Programs
Laboratory (AIPL) Web site at www.aipl.arsusda.gov/. (The AIPL
site contains production, type, and pedigree records compiled by
ADGA and DHI, as well as other information.) The American Dairy
Goat Association (www.adga.org) also provides information
about production testing and type evaluation.
Finally, when selecting stock, keep in mind that the most important
part of the herd is the buck. As the sire of your next generation,
the buck is “half of your herd,” and choosing an excellent
buck is the quickest way to improve the herd. Again, production
records (on the dam, daughters, and on any other relatives) are
the best way to assess the usefulness of the buck. Linear appraisal
will also be helpful, if available. The sire you select should
come from good bloodlines and be healthy and fertile. Your veterinarian
can perform a breeding soundness evaluation before purchase. If
that option is not available, at least check the scrotal circumference
of the prospective sire (it should be at least 20 cm.), to get
an indication of sperm-producing potential. It is not a guarantee
of fertility, however. Please refer to
Goats: Sustainable Production
Overview for more details on selecting a buck and evaluating
breeding stock.
Choosing healthy stock with good genetics is an important step
in setting up a sustainable farm. However, in order to live up
to their potential, the animals must be well managed and correctly
fed. In order to make a profit with dairy goats, this must
be accomplished economically.
Back to top
Redwood Hill Farm, California
Jennifer Bice
(The following was adapted from an
article by Jennifer Bice in the Dairy Goat Journal,
September/October 2003. Ms. Bice is the owner of Redwood
Hill Farm. The complete article, including a diary kept by
Redwood Hill’s farm manager, can be found on page 57-60
of that issue.)
Redwood Hill Farm Grade A Goat Dairy is located in Sebastopol,
Sonoma Country, California. Sebastopol is near the coast,
about 50 miles north of San Francisco. Redwood Hill Farm
is a “farmstead operation” because in addition
to producing a unique line of artisanal goat-milk cheeses
and goat-milk yogurt in five flavors, the farm
manages its own herd of 400 dairy goats (Alpine, LaMancha,
Nubian and Saanen).
The farm was started in the 1960s by Kenneth and Cynthia
Bice and their 10 children. Active in 4-H with many different
animal species, the family quickly made dairy goats their
favorites. Jennifer Bice and her husband, Steven Schack,
took over the family farm in 1978 and expanded the business
and product line. Steven died in 1999, and Jennifer knew
that continuing the business would be the best way to honor
his memory.
With a herd of 400 registered dairy goats, a Grade A dairy,
and a processing plant, Redwood Hill Farm employs 12 people,
as well as 5 work exchange students from other countries.
These students stay for 12 to 18 months. They come from agricultural
college programs in their own countries to live, work,
and learn in the United States. While the students don’t
always have direct dairy goat experience, they learn quickly
and are highly motivated. Currently Redwood Hill Farm
has students from Bulgaria, Hungary, Turkey, Honduras, and
France.
Redwood Hill Farm is now building a larger processing plant
to meet the demand for its goat milk products. From award-winning
animals (including ADGA National Champions in four breeds)
to gold medal awards for their cheese and yogurt at product
competitions, Redwood Hill Farm strives to be the best. That,
along with providing a good life for its employees and the
dairy goats themselves, is a big part of the Redwood Hill
Farm mission.
This story was written for the introduction
to the Commercial Dairy Diary feature in the Dairy Goat
Journal, September/October 2003. For a copy of this
article/issue or other issues, please go to www.dairygoatjournal.com or call 1-800-551-5691. For more on Redwood Hill Farm,
see their Web site at www.redwoodhill.com.
|
Feeding
To review the information contained in the Overview, goats
are ruminants, and their health and productivity depend on the rumen function.
Microorganisms in the rumen digest fiber, carbohydrates, and
protein and supply the animal with nutrients. Without those microorganisms,
the goat will die. Therefore, it is of paramount importance that the animal
is fed appropriately to keep the ruminal organisms healthy.
The rumen microorganisms are “healthiest” when
goats are eating good-quality forages, such as vegetative pasture.
To get the best milk production from your goats, you must provide
excellent quality forages. A pasture that contains many kinds
of plants, including browse plants such as blackberries, multiflora
roses, willows, or Russian olive, is ideal. Cool-season annuals
such as ryegrass will provide a lush, high protein forage in
the early spring before many other grasses are tall enough to
graze. In the winter, a good mixed-grass hay (cut at an early
stage of maturity) is ideal. Goats will eat a wide variety of
plants, including weeds. They are selective eaters that will
seek the most nutritious plants while grazing, browsing, or eating
hay. They are also wasteful eaters, and therefore it is wise
to help them use their feed more efficiently by controlling
their grazing and by feeding them only a little more hay than
they will clean up. There is a trade-off here; if you allow goats
to be very selective, they will waste more feed, but they will
produce more milk. If you are too strict with their forage allowance,
you will save money on feed but lose income from milk. Experience
and experimentation with your own herd and farm will help
you find that happy medium. For more information about
pastures and rotational grazing, see the ATTRA publications Sustainable
Pasture Management, Rotational
Grazing,
Introduction
to Paddock Design, [PDF / 827 kb] Download
Acrobat Reader.
and Matching
Livestock Needs and Forage Resources. Also check with
your local Extension and NRCS agents for information about what
forage plants do well in your area. Information about the grazing
habits of goats is provided in the ATTRA publication
Goats:
Sustainable Production Overview. Some studies about
pastures for dairy goats are discussed below.
Steve Hart and B. R. Min at Langston University are doing
research on grazing-based dairy goat production systems (see Resources:
Contacts). Dr. Hart points out that the “goal of pasture
management is to supply high quality pasture starting at the
beginning of lactation and maintain high quality forage in sufficient
quantities throughout lactation.” This is very difficult
and requires the establishment of several types of forage. At
Langston (in Oklahoma), they grazed cool season annuals such
as wheat, rye, or oats, perennials such as orchardgrass, Berseem
clover interseeded with wheat, and warm season grasses such as
crabgrass, sudangrass, millet, Johnsongrass, and cowpeas.
While it is important to have an assortment of forages available,
it is also crucial to maintain those forages in a vegetative
state, because that is when their protein levels and digestibility
are highest.
At the same time, it is very important to control grazing so
goats do not graze too close to the ground, since that will hurt
the plants’ ability to regrow and will expose the animals
to more parasite larvae. Removing goats from the pasture when
they have grazed the grasses down to about 3 to 4” will
greatly reduce parasite problems. Another practice that will
help is to graze cattle after the goats to pick up larvae and “clean” the
pasture. Tilling or making hay after grazing will also help.
More information about internal parasites is provided in the
ATTRA publication Integrated Parasite Management for Livestock.
Goats will eat a variety of plants |
In 2001, producers Kristan Doolan and George van Vlaanderen
of Does’ Leap Farm in Vermont conducted a Northeast SARE
project comparing the production of dairy goats that either grazed
pasture or browsed in a wooded area (see Resources:
SARE Project Producers). In that experiment, the goats that browsed
produced more milk and had longer lactations. The investigators
concluded that browse is at least as nutritious as pasture, and
that the shade in the browse areas helped keep the does cooler,
which also helped production. The full article was published
in TheDairy Ruminant Newsletter and then re-printed
in CreamLine, Winter 2002 issue.
Darrell Baker also used SARE funding to explore the potential
for using irrigated pasture at his dairy in Tucumcari, New Mexico.
Over a two-year period, Mr. Baker made observations and kept
financial and production records. He concluded that irrigated
pasture provided a very environmentally friendly way to produce
milk, and that dairy goats were a profitable way to use irrigated
pasture. His observations are of
interest, and we offer the following excerpt from his final report.
…I also noticed that the goats have an incredible
sensitivity to pasture quality. I was expecting this to some
degree, but not to the degree that it showed up. Because I
could measure milk production on a daily basis, the sensitivity
was much more noticeable with the goats than if I had been
running steers… There was also a noticeable correlation
between paddock moves, length of stay, and milk production.
During the first
three days in a fresh paddock, milk production would rise then
fall during the next three days from 5 to 10 percent. Another
move to a fresh paddock would cause a 2 to 11 percent rise, then
as the stay lengthened, milk production would start dropping
again even though there was still a large amount of forage left
in the paddock. This leads me to believe that I need more and
smaller paddocks, more moves, and more goats to fully utilize
the forage available while keeping pasture production up. (Baker,
1998)
As mentioned previously, Drs. Hart and Min at Langston University have
been conducting research on grazing dairy goats. As part of this work,
goats were fed four different rations:
- A — Control: Kept in the barn, fed alfalfa hay and a
high level of grain
(2/3 lb. of grain for every pound of milk
over 3.3 lbs.).
- B — Grazed and fed 2/3 lb. of grain for every pound of
milk over 3.3 lbs.
- C — Grazed and fed 1/3 lb. of grain for every pound of
milk over 3.3 lbs.
- D — Grazed, no supplemental grain.
Researchers found that body condition of the does greatly influenced
milk production, with thinner does being less productive during
the lactation. Internal parasite problems also had a negative
effect on production. Milk production responded to grain, increasing
by 1.7 pounds for every added pound of supplemental feed. However,
in the second year of the study, when the does were kidded in
better body condition, does fed no supplemental grain produced
7.74 lb. milk/day, while those in the barn produced 8.91 lb/day,
and the does fed a small amount of grain (1/3 lb. for each pound
of milk over 3.3 lb/day) produced 9.17 lb/day.
Considering the cost of grain and alfalfa hay, it seems likely
that the goats on pasture were much more economical to feed and
produced comparable quantities of milk. This has implications
for those considering organic dairies and for others who want
to reduce feed costs. Hart notes that butterfat percentages were
lower in the second year for goats that were not supplemented.
He also notes that having high-quality forage available in adequate
amounts is the key to feeding dairy goats on pasture. The full
description of this research is available on-line at www2.luresext.edu/goats/library/field/hart02.html.
As stated earlier, rumen microorganisms are “healthiest” and
milk production is highest when goats are eating high-quality
forage. However, it is difficult (if not impossible) to
provide good-quality pasture year round. Also, dairy goats have
a high requirement for nutrients because they are producing milk
at a high level. Therefore, supplementation with concentrates
will usually be necessary.
Back to top
Care is needed when feeding concentrates (grain) to balance
the energy needs of the goat and to protect the ruminal organisms.
With this in mind, there are some general rules for feeding dairy
goats.
- Graze goats on the highest-quality forage available, and
be sure there is a plentiful supply of good pasture or good-quality
hay.
- Lactating dairy goats need about 5 pounds of feed per day
(dry matter basis) per 100 pounds of goat, with at least half
of this being forage. Some goats will eat even more during
peak lactation (up to 6% of body weight on a dry matter basis).
- Goats require 12 to 14% protein in their
diets (the higher amount is for growing kids or high-producing does).
- Limit the feeding of grains so that the pH of the rumen
stays in a favorable range.
- Increase grain levels very slowly (.2 lb every 3 or 4 days,
to a maximum of no more than 50% of the diet). (Hart, 2004)
- Feed cracked rather than ground grains to encourage rumination
and thus sal-ivation, which helps to buffer rumen
acids and maintain favorable rumen pH.
- If you must feed high-concentrate diets (for example, to
an extremely high-producing doe during peak lactation), divide
grain into several small feedings and offer sodium bicarbonate
to help buffer the rumen.
- If diets are not high enough in roughage, it may be
necessary to feed a buffer (such as sodium bicarbonate) at
4% of the concentrate ration in order to maintain butterfat
production. (Smith, 1994)
- It is always important to monitor the feed consumption of
your herd. If they are not cleaning up their grain, grain should
be reduced and better quality forage offered.
Because of the lactation curve, individual requirements change
over the course of the year. Producers generally adjust the amount
of supplementary feed, rather than change the ration composition.
Care must be taken to avoid sudden changes in diet, and careful
observation is needed to monitor body condition and milk production
so that supplementary feed may be increased or decreased when
necessary. Over-feeding is wasteful and counter-productive, as
it may result in does that are too fat, have birthing problems,
and do not milk well. On the other hand, under-feeding in late
gestation will place the doe at risk for metabolic diseases (pregnancy
toxemia) and may also reduce production through the lactation
period. The safest bet seems to be to allow the pregnant doe
plenty of good-quality forage — and be sure the doe is
indeed eating plenty of it. Allow 4 pounds of forage (dry matter
basis) per 100 pounds live weight of the doe.
Here is a sample ration for lactating dairy goats that provides 15% protein and should be fed with good alfalfa hay. |
Corn |
100 lbs. |
Oats |
100 lbs. |
Soybean meal,
crumbles or pellets |
50 lbs. |
Dairy mineral |
l3 lbs. |
Cane molasses |
15 lbs. |
Salt |
3 lbs. |
Total weight: |
271 lbs. |
Does that consume a lot of forage during late pregnancy will
continue to eat ample forage after kidding, will be less susceptible
to digestive disorders, and will yield more milk at the same
concentrate level. One French study looked at the effects of
the ration during late pregnancy and early lactation. One group
of Alpine goats was fed a well-balanced diet, including alfalfa
hay (as much as they wanted) and a limited amount of grain during
late pregnancy, with a slow increase in grain during early lactation.
Another group was fed a restricted amount of hay, a large quantity
of grain during late pregnancy, and a quickly increasing amount
of grain after kidding. Each of the goats fed ample amounts of
hay produced about 148 pounds more milk on average during the first
12 weeks of lactation than the goats fed a restricted amount
of hay, a large quantity of grain during late pregnancy, and
a fast increase in the amount of grain fed after kidding. (Morand-Fehr,
1978)
Hart’s research at Langston University (see Resources:
Contacts) has also been exploring the effect of level of grain
supplementation on milk production. See the
Langston Web site at www.luresext.edu/goats/index.htm for more
information.
Guidelines for supplementing
lactating does.
Start the doe on grain a month before kidding and have
her consuming about 1.5 lbs of grain by the time she kids.
This allows the rumen organisms to slowly adapt.
After kidding,
increase grain slowly to about 3 lbs/day by 4 weeks post-kidding.
After peak lactation, feed according to milk production.
Feed 1/2 lb of grain for every pound of milk over 3 lbs milk/day,
along with good quality forage. For example, a goat
producing 8 pounds a day would get all the good forage
she could eat plus 2 ½ pounds of grain, split into
two feedings (5 lb. milk over 3 lb. x ½ lb feed/lb
milk).
Never feed more than 4 pounds of grain to a doe per day.
(Hart, 2004, and Smith, 1994) |
While the focus of this section is on feeding lactating does,
you should remember that the care and feeding of kids and replacement
animals is equally important. Kids kept for replacements should
be fed lots of good quality forage so that they can reach 75%
of their mature body weight in about 8 months. Breeding does
to freshen as yearlings will increase their lifetime production.
To increase your understanding of the kid’s digestive
system and how to feed young animals, refer to www.gov.on.ca/OMAFRA/english/livestock/goat/facts/goatnutrition.htm#top,
and www.sheepandgoat.com/articles/artificialfeeding.html.
Another resource with information on kid rearing is the Dairy
Goat Production Guide, by Harris and Springer, University
of Florida . This guide includes a good general overview of raising
dairy goats and is available on-line at http://edis.ifas.ufl.edu/DS134.
Milking
Goat milk production is usually seasonal in the U.S., with
most dairy goats being bred in the fall and kidding in the spring.
However, year round production is required by some markets,
and it is possible by staggering kidding. This is done by breeding
does out of season, which requires extra management. Milk
production will be less in the does producing out of season
compared to does freshening in the spring. Therefore, producers
will need to get a premium milk price to offset the lower production
in the off season.
Goats usually lactate for eight to ten months and produce
about 750 quarts of milk during that time. (Considine, 1996)
This is approximately 1500 pounds (“a pint’s a pound,” roughly,
so a quart is two pounds) and is not sufficient production
to sustain a viable commercial operation, according to tatiana
Stanton of Cornell University. (Stanton, 2003) She estimates
a commercial fluid milk operation needs more than 2000
pounds of milk production per head in order to be profitable.
Again, this reinforces the value of production records so that
the profitable animals can be identified, while
unproductive (and therefore unprofitable) goats can be
culled.
Milking must be done on a routine schedule. Most farmers milk
twice a day at 12 hour intervals. Milking can also be done
three times a day. There will be an increase in milk yield,
but often the increased yield is not worth the extra time and
labor involved in milking three times a day. There has also
been research on milking goats once a day. Milking once a day
decreases milk yields, especially in early lactation. Milk from
goats milked once a day contained higher percentages of total
solids, yet total solid yield was less than does milked twice
a day. (Salama, 2003)
You should milk young, healthy animals first, and oldest
animals last. This decreases the spread of infections and disease.
Calm, low-stress handling of the does at milking time will aid
in reaching optimum milk production. You should strip the teats
before milking to observe any abnormalities in the milk. Some
of the abnormalities that may be seen are clots or little
butter-like chunks in the milk or stringy milk. Both are evidence
of mastitis. Each doe will take two minutes to milk out. (Mowlen,
1992) During milking time it is a good idea to inspect the does
for any signs of injury or disease.
Hand milking is efficient for herds of up to a dozen
or so goats. Many hand-milkers use a seamless, stainless steel
pail with a hood or cover to keep out debris. Many producers find
that milking is a good time to feed the doe grain. This keeps
the doe occupied and standing still during milking. Using a
milking stand provides several benefits. It keeps the
doe tied and standing still and also puts the doe at a comfortable
height for the milker. See the hand-milking sketch for an example
of a milking stand (Illustration 1).
Illustration 1 |
From: Raising Goats for Milk and Meat, by Rosalee Sinn.
Drawing by Barbara Carter. Courtesy of Heifer Project International. |
Back to top
A platform can also be used when hand milking or when using
a milking machine. The platform should be 15 to 18 inches high
and constructed so each animal has adequate space to be
tied. Allow 3½ feet in length for each doe and 18 inches
in width. Does will mount the platform by steps or a ramp. It
is vital that the ramp/steps be made so that the goats will
not slip. Slipping just once can make does reluctant to go up
to the platform.
For herds larger than 15 or 20 goats, it is often more economical
and practical to machine milk. Milking machines for small-scale
operations are available from Caprine Supply and Hoegger Supply
Company, among others. Farms with more than 50 goats will require
a large and efficient milking parlor, designed for convenience
and in compliance with regulations. When herd size justifies
a parlor, there are several designs to choose from. Milking
can be done from the front, back, or side of the doe, and milk
can go directly into the bulk tank or first go into recorder
jars that let you monitor individual production.
Proper sanitation, proper vacuum levels, and proper milking
machine maintenance will also reduce the risk of mastitis. Monitor
your equipment to make sure that it is functioning properly.
Fluctuation of the vacuum in the milking machine can cause
backwash, which allows intramammary transmission of bacteria.
Also, a doe with teats that are the wrong shape or size can
cause vacuum problems. To minimize this risk, milk young, healthy
udders first, and then milk abnormal does last.
Whatever the parlor design, it is crucial that your parlor
is set up so animals move in and out quickly. If the parlor
is set up inefficiently, milking time will increase
dramatically. Visit several farms to see possible layouts and
talk to current producers about the advantages and disadvantages
of their designs. Because parlors will be used twice daily for
many years and require a major financial investment, it
is important that they be carefully planned.
Regardless of the milking set-up and method, you must maintain
sanitary practices, from cleaning the teats before milking
to handling the milk. Teat sanitation is probably the most critical
step in milking. Milking time, milk quality, and risk of mastitis
(see Health section) all depend on how teats
are cleaned.
There are several different methods of cleaning the teats
before milking. You can spray the teats with water using a low-pressure
nozzle. The water should be warm and may contain a sanitizer.
The teats must then be dried, usually using paper towels. The
problem with spraying is that too much water gets on the udder,
and dirty water ends up on the teats and in the teatcups. This
leads to contaminated milk and an increase in mastitis. For
these reasons, spraying with a low-pressure nozzle is not recommended
unless the teats are very dirty (which should not occur if sanitation
is adequate). There are premoistened towels (similar to baby
wipes) that are available to clean the teats. These towels are
easy to use and work well on teats that are not very dirty.
The drawback to these towels is that they are expensive.
Predipping is another way to clean teats before milking. Most
experts consider it the best sanitizing procedure to reduce
mastitis. (Levesque, 2004) The whole teat should be covered
with disinfectant (some producers use the same disinfectant
for pre- and post-dipping, and others choose a less expensive
predip) that is then left on the teat for 15 to 30 seconds.
The teat is then wiped dry. This is important for teat stimulation
and to make sure all of the disinfectant is removed before milking.
The teats can be dried with individual paper towels (never use
the same towel on more than one doe) or cloth towels (individual
as well). Cloth towels dry and stimulate better than paper towels
and in the long run are cheaper. (Levesque, 2004) If using cloth
towels, you must properly sanitize them between milkings,
by using hot water and bleach and drying them in a clothes
dryer.
Farms with more than 50 goats will require a large and efficient
milking parlor
© New Holland Magazine |
Whatever method is used for cleaning the teats,
it must be done thoroughly and consistently. You must also realize
that no disinfectant will be efficient on very dirty teats.
Some teats may have to be washed and then disinfected. Once
you have the teat clean, disinfected, and dry, do not touch
it again before milking or you will put bacteria back on it.
After milking, the teats must be dipped in disinfectant
called teat dip (usually iodine). The teat canal is relaxed
and dilated after milking, which makes it more vulnerable to
bacteria. That is why disinfecting after milking is crucial
in preventing mastitis.
Sanitary practices must also be used when handling the milk.
After milking, strain the milk with a disposable filter,
and then cool the milk immediately. Ice-water baths work well
for small scale operations. A bulk tank cooler is necessary
for larger operations, and it must chill the milk to 45 degrees
F within two hours.
All milking equipment must be thoroughly cleaned and sanitized
after using. Milk residue must be removed, and all milk contact
surfaces must be cleaned thoroughly to remove bacteria.
Milk residue should be immediately rinsed out with warm (100-115° F)
water. The utensils should be cleaned with soap and a scrub
brush, immediately rinsed, and hung on a rack so that they are
dry prior to the next milking. Utensils must be sanitized with
a chlorine solution immediately prior to milking.
Strict sanitation is necessary to prevent diseases and
is critical for food safety. It requires time and money, but
it is time and money well spent. It is cheaper to prevent disease
and contamination than to treat it. A good reference for producers
considering a commercial dairy is the Small Ruminant
Guidelines from the Dairy Practices Council. These Guidelines include
a wealth of technical information about the details of setting
up a milking parlor, producing quality milk and farmstead
cheese, proper handling of wastewater, and much more. The Guidelines are
sold separately or as a set; the set costs about $70.00 plus
shipping and handling and is assembled in a binder for easy
storage and reference. For more about this resource, see www.dairypc.org,
or call 732-203-1194. For a commercial dairy operation this
is an invaluable tool.
Does are bred to freshen once a year and are usually allowed
a two to three month nonlactating (dry) period before the
next parturition. This allows the mammary system time to repair
and regenerate for the next lactation. The greater a doe’s
production, the longer the dry period should be, because she
has used more nutrients than an average-producing doe. She will
need more time to replenish losses and store reserves. Does
that are not given a normal dry period usually produce only
65 to 75% as much milk in the subsequent lactation as does given
a dry period. (Harris and Springer, 1996) It is important for
does to be dried off in good body condition and have a minimum
of an eight week dry period. When drying off a doe you
should reduce the quantity and quality of her diet. Grain should
be reduced or removed, and she should be given a lower quality
of hay. Changing the doe’s routine will assist in
reducing milk flow. You must continue to monitor drying-off
does, because it is common for mastitis to develop during this
time.
Back to top
Health
The Overview contains information about health issues
that are important for all goats, including internal parasites,
Caprine arthritis encephalitis, abortion, footrot, caseous lymphadenitis,
contagious ecthyma, and fly control. This publication
provides discussion about three additional diseases of particular
interest to dairy goat producers: mastitis, Johne’s disease,
and ketosis.
Mastitis
Mastitis is an inflammation
of the mammary gland. It is usually caused by the bacterium staphylococcus
or streptococcus, but
it can also be caused by other bacteria, such as mycoplasm, e.
coli, and pseudomonas, or by improper milking machine operation.
Symptoms include pain, heat, redness, swelling, and a hard udder. Mastitis
causes a reduction in production and in profitability. Does will not always
show physical symptoms of mastitis. A decrease in milk production and an increase
of somatic cell counts are good indicators of mastitis. Somatic cell counts
rise in late lactation, so a rise in SCC is not always an indicator of
infection. Milk samples can be cultured to determine the organism causing mastitis
(strep., staph., or mycoplasma). Mycoplasma is
cultured differently from staph. and strep., so you must request
the milk test for mycoplasma; it will not show up on the staph/strep test. Streptococcus infections
are responsive to antibiotics and are fairly easy to eradicate. Staphylococcus infections
do not respond well to antibiotic treatment. Mycoplasma is less common
than staph. and strep., but it is highly contagious and is
usually the culprit in herds experiencing outbreaks of clinical mastitis that
resist therapy. Mycoplasma can be transmitted to the kid through
the milk. Raising kids on pasteurized milk will reduce the incidence of mycoplasma in
the herd. Once a doe is infected with mycoplasma, she will be a lifelong
carrier and will shed the organism in her milk and feces. There is no effective
treatment for mycoplasmal mastitis, but it can be controlled. You must identify
infected animals by culturing milk samples and then segregate or cull infected
animals. The California Mastitis Test (CMT) is another tool for detecting mastitis.
The CMT is cheap and easy, but is not very sensitive for goats. The CMT is more
useful for ruling out mastitis than for diagnosing it in goats.
(Smith, 1994)
Other causes of mastitis may include injury, malnutrition,
or a contaminated or malfunctioning milking system. The
first line of defense against mastitis is healthy teat skin.
The cause of teat injury must be quickly identified and
eliminated. Mastitis is also linked to diets deficient
in vitamins A and E, selenium, and copper. Fluctuations in the
milking vacuum, improperly designed and improperly functioning
milking equipment can also lead to mastitis.
To implement a mastitis control program
- Examine udders twice daily at milking for abnormal secretions
of milk (e.g., lumps or stringy milk) and hot, swollen
udders. Treat early if mastitis is detected.
- Wash (with a minimum of water) and dry teats before
milking. Remove the milking machine promptly when milk flow
has ceased.
- Use a recommended teat dip following each milking to
decrease entry into the udder of mastitis-causing organisms.
- Dry treat (infuse teat with antibiotics) at drying
off to kill bacteria in the udder.
- If milking by machine, have equipment checked periodically
to be sure that it is functioning properly.
- Employ strict sanitation practices so that mastitis
is not spread from one goat to another, including using
individual towels for cleaning the teats and disinfecting
the milking machine after milking a goat with mastitis.
- Treat all cases of mastitis promptly and properly with
antibiotics. Record all treatments and note the withdrawal
times for milk and slaughter. If retreatment is necessary,
use a different antibiotic, as bacteria vary in their resistance
to different antibiotics. In problem cases, have your veterinarian
culture a milk sample to determine the most effective treatment.
(Pennington, no date)
|
Johne’s Disease
Johne’s Disease is a contagious, chronic, usually
fatal bacterial infection of the intestinal tract. This disease
primarily occurs in ruminants, with different serotypes of the
bacteria infecting cattle and goats. Johne’s can be difficult
to detect because an animal can be infected for months and not
show signs. Clinical cases of Johne’s rarely occur before
one year of age and are most commonly seen in two- and three-year
old goats. (Smith, 1994) By the time a clinical case is detected
in a herd, there will usually be several sub-clinical carriers
of the disease (animals not showing signs). Carriers of the disease
shed the bacteria, which can survive in the environment for more
than a year.
Weight loss while maintaining a good appetite is the
best indicator of Johne’s Disease in goats. Cattle have
diarrhea when infected, but this is not usually a clinical sign
in infected goats. There is no known treatment for Johne’s,
but there are several tests that can be used to detect the disease.
Many diagnostic labs offer ELISA and AGID tests to detect and
confirm cases of Johne’s. Fecal testing and tissue
sampling can also be used to detect the disease. Johne’s
is not considered a major problem for goat producers, but it
is a disease that can cause problems if introduced into
a herd.
Ketosis
Ketosis is a term for a metabolic
condition whereby the animal cannot or will not consume enough
energy to meet its needs. Goats are at risk for ketosis during
late pregnancy (pregnancy toxemia) and during early lactation
(lactational ketosis).
Pregnancy toxemia can be caused by either underfeeding or
overfeeding in early pregnancy. For instance, a doe that
is carrying more than one kid and is not fed enough energy will
be ketotic. An over-fed doe will have less capacity to eat because
the full uterus plus internal fat stores take up too much space,
thus limiting the amount of feed the doe can hold. Also, feeding
too much grain (or corn silage) in late pregnancy will cause
the doe to develop acidosis; this puts the doe off feed and
may contribute to pregnancy toxemia.
Similarly, rapidly increased energy demands during early lactation
cause high-producing dairy goats to lose weight and condition,
as they can not eat enough to meet their needs. A gradual increase
in the amount of grain offered (.2 lb every 3 days) (Smith,
1994) will meet enough of the energy needs to protect against
ketosis, but will not trigger acidosis.
Paying attention to your animals and to selection, nutrition,
and sanitation will increase the health and productivity of
your herd.
Dr. Jean-Marie Luginbuhl
NC State University |
Treatment of ketosis involves improving the diet by offering
better quality roughage and slowly increasing concentrates.
Propylene glycol is also given to increase blood sugar levels,
but overdoses can be fatal; Mary Smith of Cornell University
recommends 60 ml given two or three times daily. (Smith, 1994)
In cases where the disease has progressed and the doe is
unable to eat or to get up, consult your veterinarian. If the
doe is within one week of her due date, inducing the doe to
kid or performing a C-section may save either the kids or the
doe.
Treatment of mild acidosis (when the doe is off feed because
of over-eating grain) involves offering the best quality hay
and withholding grain to allow the rumen to recover. Plenty
of water, oral antacids, and oral tetracycline may help. Severe
acidosis may kill the doe; the goat will be off feed, the rumen
ceases to function, and the animal may groan, grind teeth, have
constipation followed by diarrhea, and go down. This is a very
serious condition; consult your veterinarian immediately if
you suspect the goat has over-eaten grain.
Again, prevention is best; increase concentrates very
slowly, and do not feed finely ground grain (cracked is
preferable). Protect the rumen organisms by feeding several
small feedings rather than one large feeding, and offer forage first.
(Smith, 1994) Steve Hart recommends that you start a doe on
grain a month before kidding and gradually work up to 1.5 pounds
of grain (in two feedings) by kidding time; then gradually increase
(.2 lb. change every 3 or 4 days) until you are feeding .5 pounds
of grain for every pound of milk over 3 lbs./day, always providing
good quality forage or hay. Never feed more than 4 pounds of
grain per day, and use cracked corn rather than ground to reduce
the incidence of acidosis. (Hart, 2004)
See ATTRA’s Goats: Sustainable Production Overview for
information about other significant health problems, including
CAE, CL, internal parasites, abortion, soremouth, and footrot.
Further information about disease prevention and treatment can
be found by consulting your veterinarian and by exploring the
resources listed at the end of this publication.
Remember that for all diseases, prevention is better than
treatment. Paying attention to your animals and to selection,
nutrition, and sanitation will increase the health and
productivity of your herd.
Back to top
Conclusion
The decision to start a dairy goat operation is not easy.
You probably will not become rich, but if you like goats, have
the markets and an understanding of them, and have the
time to build a business, this can be a rewarding enterprise.
There is much more to learn about dairy goat production, and
the Resources section will help you to find
more information. Your best source of information is another
farmer; talk to as many as you can, and learn from their experience.
“Sustainability” is proven with time, and the
following story illustrates some of the necessary ingredients
for a sustainable dairy goat business. Our thanks to the author/farmer,
Debbie Taylor, for sharing her story.
Blufftop Farm, Arkansas
Debbie and Randy Taylor
By Debbie Taylor, 2004
Blufftop Farm is located in Pope County, Arkansas, in
the foothills of the Ozark mountains. The soil is sandy
and shallow. Most of our farm is used to grow timber of many
species.
We (my husband Randy and I) began raising goats in 1974
as a hobby and for milk for ourselves. We began with a grade
doe, a purebred Nubian doe, and a purebred Nubian buck.
We had been married two years and lived on a farm owned by
his family, who lived out of the state. I was a city slicker
who had always wanted to live on a farm; he had a little
farming experience, mostly with grain. The hobby persisted
and grew, and gradually more breeds were added. We began
showing the goats and went on DHIR test. Eventually
there was too much milk, and commercial production was investigated.
Throughout this time we had a few jobs, Randy went to college,
and our logging business evolved. We purchased our own
land and built fences, barns, shops, and our house in 1985,
the dairy in 1986. Though I do not work in the log woods
anymore, I do the bookwork for our company. Randy does not
help with the daily goat-related chores but helps fix everything
that needs fixing and operates the hay baler. Our daughter,
Jessica, helps with the goat operation. I was a licensed
American Dairy Goat Association judge for 15 years, but it
is too hard to do all that traveling and do a good job with
the operations at home.
Currently, we milk 72 head. The milk is marketed to the
only plant currently operating in our state (Jackson-Mitchell,
Yellville, Arkansas). A tanker picks it up at the farm
weekly. The milk is processed, evaporated, and canned.
We sell most of the doe kids and quite a few of the bucks,
mostly to other breeders who want goats for showing or family
milk, and we export some goats. Having the herd on DHIR test,
appraising them yearly, and showing some, has helped sales
of kids. We like having registered stock, and though it requires
a lot more planning and paperwork, kid sales are an important
part of the income.
It was not difficult to get set up. In our state,
a person contacts the Milk Program department of the
Health Department and asks for a set of regulations. The
person then designs a dairy and asks a rep from the Program
to come out to view the plans and the site before construction
begins. Before milk is shipped, the dairy has to be inspected
and the water source tested. Although our milk is used
for manufacturing, we built our dairy to be Grade A so that
we can sell Grade A milk if we choose to. The difference
in a Manufacturing Grade dairy and the Grade A dairy is not
much. The dairy is inspected regularly. I like to visit with
the inspectors, as they have a lot of good ideas and are
helpful. The inspectors are the same ones that inspect the
cow dairies and milk processing plants.
The scale of production needed to make a living is going
to depend on the price received for the milk, and many other
factors. The biggest challenge for us now is getting
a better price for our product.
The venture has been very interesting to me; I enjoy the
work and the animals. It has not been very financially
rewarding. This job is not for everybody. The person has
to really like animals and not mind the twice-daily chores.
We milk at 12-hour intervals and NEVER skip a milking, because
twice-a-day milking is very important to decent milk production.
My advice to farmers—do not go overboard on expenses.
Be practical.
|
Resources
Contacts
An excellent source of information is www.smalldairy.com. Established in 1998 to assist small commercial dairies in finding information about on-farm and artisan processing, this site now also serves homesteaders and suburban kitchen cheesemakers and food-lovers seeking sources of wholesome dairy foods and the tools to produce them. For additional information, please contact:
Vicki
Dunaway
P.O. Box 186
Willis, VA 24380
540-765-4602 (call before 9 p.m. Eastern time)
ladybug@swva.net
Currently the project produces a quarterly newsletter, CreamLine,
and maintains a Web site with a list of equipment suppliers, events,
and links to other relevant Web sites. A free sample issue of CreamLine is
available on request. CreamLine takes a holistic approach
to farmstead and small-scale dairying and includes farm interviews
and stories, recipes, a chef’s column, processing instructions,
guest articles, and lists of resources. There is also a companion
magazine called Home Dairy News. These can be ordered
by visiting www.smalldairy.com/publications.html. Current newsletter prices are $25 for Home Dairy News and $30 for CreamLine.
The first major publication from SmallDairy
was The Small Dairy Resource Book. It is a 56-page annotated
bibliography of books, periodicals, videos, and other materials
on farmstead dairy processing. It is intended for farmers and others
interested in adding value to dairy products. The resources
cover such topics as on-farm cheesemaking, ice cream, butter,
dairy processing, business and marketing, food safety, and feeds
and grazing. The book can be ordered from:
Sustainable Agriculture
Publications
Hills Building , Room 210
University of Vermont
Burlington, VT 05405-0082
802-656-0484 (to order with Visa or Master
Card).
To order, send $8.00, plus $3.95 for postage, by check or
money order, or visit www.sare.org/san/htdocs/pubs/.
You
may also print a copy from the Web.
Steve Hart, Terry Gipson, and Steve Zeng at Langston University ’s
Institute for Goat Research are valuable sources of information.
Langston has a Grade A goat dairy. They can be contacted at:
E.
(Kika) de la Garza American Institute for Goat Research
Langston
University
P.O. Box 1730
Langston, OK 73050
405-466-3836
www.luresext.edu/goats/index.htm
Prairie View A&M University is another dairy goat research
center.
International Dairy Goat Research Center
Prairie View A&M
University
Prairie View, TX 77446
409-857-3926
Carol Delaney is the Small Ruminant Dairy Specialist at the Vermont
Small Ruminant Dairy Project. She can be reached at:
Vermont Small
Ruminant Dairy Project
200B Terrill Hall
University of Vermont
Burlington, VT 05405
802-656-0915
carol.delaney@uvm.edu
www.uvm.edu/sustainableagriculture/smallrumi.html
Dr. George Haenlein was a Dairy Extension Specialist at the University
of Delaware. He is retired, but still answers questions about
dairy goat production.
Dr. George Haenlein
Dairy Extension Specialist
University of Delaware
531 S. College Ave.
039 Townsend Hall
Newark, DE 19717
302-831-2524
Judy Kapture and her husband operate a commercial dairy
where they milk 150 does,
supplying milk to a cheese plant and to a Grade A market. She is also a dairy-goat
consultant.
Judy Kapture
P.O. Box 298
Portage, WI 53901
608-742-1622 FAX
New England Dairy/Meat Goat and Dairy Sheep Directory
This directory
was developed through the Center for Sustainable Agriculture’s
Small Ruminant Dairy Project, and lists producers, service providers,
and resources for farming with dairy goats, dairy sheep, and meat
goats in Vermont, New Hampshire, Maine, Rhode Island, Connecticut,
and Massachusetts. Producers are listed alphabetically by state/town,
and indexed by breed; service providers are listed alphabetically
and indexed by state/town. The directory also lists resources,
including programs, associations, and periodicals. $5.00 suggested
donation per copy to cover copying/shipping/handling. To order
or for more information, call 802-656-5459 or e-mail sustainable.agriculture@uvm.edu.
Or you can mail your order to:
Center for Sustainable Agriculture
63 Carrigan Drive
Burlington,
VT 05405.
Make checks payable to “UVM”. No credit card
orders.
SARE Project Producers
Below are some producers who have done SARE projects with dairy
goats. You can visit the SARE Web site at www.sare.org to search
all projects and read the specifics of these producers’ projects.
This site also links to the Regional SARE pages.
George van Vlaanderen and Kristan Doolan
Does’ Leap Farm
1703 Rt. 108 South
East Fairfield, VT 05448 |
Darrell Baker
Box 1776
Tucumcari , NM 88401 |
Brit Pfann
Celebrity Dairy
144 Celebrity Dairy Way
Siler City , NC 27344
919-742-5176
theinn@celebritydairy.com
www.celebritydairy.com |
Lee B. Dexter
White Egret Farm
15704 Webberville Road
Austin, TX 78724
512-276-7408
|
Tim Pedrozo
Pedrozo Dairy and Cheese Company
7713 County Road 24
Orland, CA 95963
530-865-9548
|
|
Back to top
Websites
University of California Cooperative Extension
www.vetmed.ucdavis.edu/vetext/INF-GO_CarePrax2000.pdf
[PDF / 728 kb]
Download Acrobat
Reader.
On-line publication Goat Care Practices
Georgia Goat
Research & Extension Center, Fort Valley State
University www.ag.fvsu.edu/html/publications/goatcenter/publications.htm
Georgia Small Ruminant Research & Extension Center newsletters
and publications
Dairy Research & Information Center, University of
California — Davis
http://drinc.ucdavis.edu/
American Dairy Goat Association
www.adga.org/ and
www.adga.org/StartDairy.htm
On-line
publication Starting a Grade A or Grade B Goat
Dairy
Langston University
www.luresext.edu/goats/index.htm
www.luresext.edu/goats/library/fact_sheets/d04.htm
On-line
publication Grade A Dairy Goat Farm Requirements
www.luresext.edu/goats/library/field/hart02.html
On-line article Forage Based Dairy Goat Management
North Carolina State University- Extension Animal Husbandry
(see Meat Goat) www.cals.ncsu.edu/an_sci/extension/animal/eahmain.html
Oklahoma State University
www.ansi.okstate.edu/breeds/goats
Descriptions
and pictures of goat breeds
University of
Florida Institute of Food and Agricultural Sciences
http://edis.ifas.ufl.edu/DS134
On-line
publication Dairy Goat Production Guide.
A great resource.
SmallDairy
www.smalldairy.com
National Scrapie Education Initiative
www.animalagriculture.org/scrapie
Information
about the Scrapie Eradication Program
Celebrity
Dairy in North Carolina
www.celebritydairy.com
Goat Lady Dairy of North Carolina
www.goatladydairy.com
Associations
Annual membership to the American Dairy Goat Association costs
$35 and includes a quarterly newsletter and a membership directory
that is updated each year. The ADGA offers educational materials;
a list of national breed clubs; a production calendar; a list of
upcoming meetings, shows and youth programs; and videos about
goat basics, showing, and cheesemaking; etc.
American Dairy
Goat Association
Box 865
Spindale, NC 28160
828-286-3801
828-287-0476 FAX
info@adga.org
www.adga.org
The American Cheese Society also has lists of resources and other
practical information available to its members. Membership
is $125 for individuals and $75 for associates.
American Cheese Society
P.O. Box 303
Delavan, WI 53115
262-728-4458
262-728-1658 FAX
www.cheesesociety.org
Periodicals
The Dairy Goat Journal is published bi-monthly. It offers
articles describing dairy goat operations and provides many
resources and other helpful contacts.
Dairy Goat Journal
Countryside Publications, Ltd.
W11564 Hwy 64
Withee, WI 54498
715-785–7979
800-551–5691 (toll-free)
715-785-7414 FAX
csymag@midway.tds.net
www.dairygoatjournal.com
Subscription is $21 per year.
The United Caprine News
P.O. Box 328
Crowley, TX 76036
817-297-3411
www.unitedcaprinenews.com
Subscription is $22.50 per year.
Suppliers
[This list is not comprehensive and does not imply endorsement of these companies.]
Caprine Supply
P.O. Box Y
DeSoto, KS 66018
913-585-1191
800-646-7736 (toll-free)
www.caprinesupply.com
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Hoegger Supply Company
P.O. Box 331
Fayetteville, GA 30214
770-461–6926
800-221-4628 (ordering only)
770-461–7334 FAX
www.hoeggergoatsupply.com
|
Hamby Dairy Supply
2402 SW
Water Street
Maysville, MO 64469-9102
800-306-8937 (toll-free)
www.hambydairysource.com |
Pladot Marketing Dept.
Bob Turner, National Sales Manager
717-338-0671
turnerr@cvn.net
www.pladot.co.il
|
Efrem Enterprises Ltd.
Michael J. Kozushka, Marketing
Director
Box 117
Yorkton, Saskatchewan, Canada S3N-2V6
306-783-5888
306-783-9399 FAX
efrem@htmnet.com
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Books
Some of the following books are available from bookstores and on-line
booksellers. If a book is listed as out-of-print, you may be able to obtain
it through Interlibrary Loan; check with your local librarian. You may also
be able to buy a copy through an on-line used-book search site. Many goat
supply companies offer many of these listed books, as well as other books
related to dairy goats and their products.
Guidelines for Production and
Regulation of Quality
Dairy Goat Milk
Publication DPC 59. Dairy Practices
Council.
Updated in
2000.
Cost is $4.00 plus $2.50 shipping.
Order from:
Dairy Practices Council
51 E. Front Street, Suite 2
Keyport, NJ 07735
732-203-1947
www.dairypc.org
|
The Legal Guide for Direct Farm
Marketing
Hamilton, Neil. 1999.
Drake University
Des Moines, IA.
240 p.
Cost $23.00 including shipping.
Order from:
Neil Hamilton
Drake University Law School
Agricultural Law Center
2507 University Ave.
Des Moines, IA 50311
515-271-2947
|
Vermont Dairy Goat
Manual
Vermont Dairy Goat Promotion Board. 1994.
Vermont Dairy
Goat Promotion Board and
Vermont Department of Agriculture.
15 p. No charge.
Order from:
Vermont Department of Agriculture
116 State St., Drawer 20
Montpelier, VT 05620-2901
802-828-2416
|
Home Cheese Making:
Recipes for 75 Homemade
Cheeses
Carroll, Ricki, and Laura Werlin. 2002.
Storey Books. 278 p. Cost $16.95 plus $4.00 shipping.
Order from:
Storey Publishing, LLC
800-441–5700 (toll-free)
www.storeybooks.com
|
The New Goat Handbook
Jaudas, Ulrich.
1989. Barrons Educational Series, Inc. 104 p. Cost $11.95
plus $5.95 shipping.
Order from:
Barrons Educational Series, Inc.
250 Wireless Blvd.
Hauppauge NY, 11788
800-645–3476 (toll-free)
631-434–3723 FAX
www.barronseduc.com
|
Raising Milk Goats Successfully
Luttman,
Gail. 1986.
Williamson Publishing. 172 p.
Cost $9.95 plus $4.00 shipping.
Order from:
Williamson Publishing
P.O. Box 185
771 Cedar Beach Road
Charlotte, VT 05445
800-234–8791
www.williamsonbooks.com
|
Goats Produce, Too!:
The Udder Real Thing
Toth, Mary Jane. 1998.
Volume II, 6th edition.136
p.
Cost $12.95 plus $2.00 shipping.
Order from:
Mary Jane Toth
2833 N. Lewis Road
Coleman , MI 48618
989-465–1982
|
Building a Sustainable Business: A Guide to Developing
a Business Plan for Farms and Rural Business
DiGiacomo,
Gigi, Robert King, and Dale Nordquist. 2003.
Minnesota Institute for Sustainable Agriculture
Saint Paul, MN
and the Sustainable Agriculture Network, Beltsville, MD.
Available for $14.00 + $3.95 S/H by calling 802-656-0484
or 800-909-6472.
Publication can also be viewed at www.misa.umn.edu/vd/bizplan.html.
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Cheesemaking Made Easy
Carroll, Ricki,
and Robert Carroll. 1995. Storey Communication.
Pownal, VT. 144 p.
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Goatowner’s Guide to Milking Machines
Gray,
Diane. 1997.
Stringalong Enterprises.
Wauchula, FL. Out
of print.
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Budgets
Sample budgets are available from the following sources.
Minnesota Extension Service.
St. Paul, MN 55108.
AG-FO-3606.
Appleman, 1989.
Order from order@dc.mes.umn.edu.
Economics of
the Dairy Goat Business.
Pennsylvania State University Web site at http://agalternatives.aers.psu.edu/livestock/dairygoat/dairy_goat.pdf [PDF / 44 kb]
Download Acrobat
Reader.
(Includes
helpful article and resource list.)
Vermont Small Ruminant Dairy Project.
Contact Carol Delaney
at 802-656-0915.
Vermont Dairy Goat Promotion Board/Vermont Dept. of Agriculture.
Published
in Dairy Goat Journal, September 1994. p. 16–17.
Rutgers Cooperative Extension
http://aesop.rutgers.edu/~farmmgmt/ne-budgets/ORGANIC/DAIRY-GOAT-2100LB-MILK.HTML
http://aesop.rutgers.edu/~farmmgmt/ne-budgets/ORGANIC/DAIRY-GOAT-1800LB-MILK.HTML
There are many goat and dairy goat discussion groups located
at www.groups.yahoo.com.
References
Appleman, R. 1989. Economics
of the Dairy Goat Business. The Minnesota Extension Service. St.
Paul, MN. 5 p.
Baker, D. 1998. Increasing the value of irrigated pasture-grazing
goats on a small dairy farm. The Farm Connection. Vol. 6, No.
1. p 6.
Considine. H. 1999.
Most frequent mistakes made by beginners and “pros.” Dairy
Goat Journal. July. p. 20-25.
Considine, H. 1996. Dairy Goats for Pleasure and Profit.
Dairy Goat Journal Books.
Dairy Practices Council. 1994.
Guidelines for Production and Regulation of Quality Dairy Goat
Milk. Publication DPC 59. Dairy
Practices Council. Keyport, NJ. 17 p.
Dunaway, V. 2000. The Small
Dairy Resource Book. SARE. Sustainable Agriculture Network. Beltsville,
MD. 56 p.
Haenlein, G.F.W. 1996. Status
and prospects of the dairy goat industry in the United States.
Journal of Animal Science. Vol. 74, No. 5. p. 1173-1181.
Hamilton, N. 1999. The Legal
Guide for Direct Farm Marketing. Drake University. Des Moines,
IA. 240 p.
Harris, B., and F. Springer.
1996. Dairy Goat Production Guide. University of Florida Cooperative
Extension Service. CIR 452. 11 p.
Hart, S. E. (Kika) de la Garza American
Institute for Goat Research Langston University. E-mail from author,
January 2004.
Kapture, J. 2001. Ask Judy. Dairy Goat Journal. Vol. 79, No.
1. p. 17.
Levesque, P. 2004. Teat
Sanitation: What are your options? Hoard’s
Dairyman. January 10. p. 9.
Morand-Fehr, P., and D. Sauvant. 1978. Nutrition and optimum
performance of dairy goats. Livestock Production Science.
Vol.
5, No. 2. p. 203-213.
Mowlen, A. 1992. Goat Farming.
Farming Press Books. Ipswich,
United Kingdom. 200 p. (Distributed in the U.S. by Diamond Farm
Enterprises, Alexandria Bay, NY.)
Pennington, J. No date.
Herd Health Program for Dairy Goats. University of Arkansas Cooperative
Extension Service. 2 p.
Pfann, B., and F. Pfann. Owners
of Celebrity Dairy. Unpublished presentation at SSAWG, 2002.
Sahs, R. 2003. Goat farm budgeting. In: Proceedings
of the 18th Annual Goat Field Day.
E. (Kika) de la Garza American
Institute for Goat Research. Langston University, Langston,
OK . p. 47-48.
Salama, A. A. K. 2003. Effects
of once versus twice daily milking throughout lactation on milk
yield and milk composition in dairy goats. Journal of Dairy Science.
Vol. 86, No. 5. p. 1673-1680.
Smith, M. 1994. Goat Medicine.
Lippincott Williams and Wilkins, Baltimore, MD. 620 p.
Specialty Cheese Market.
2001. Prepared by Food Processing Center Institute of Agriculture
and Natural Resources. University of Nebraska-Lincoln. 62 p.
Stanton, T. Extension Associate,
Department of Animal Science Cornell University. E-mail from
author, 2002.
Thompson. 1997. Couple switches
from spinach to 90 Nubian milkers. Dairy Goat Journal. Vol. 75,
No. 7. p. 8-11.
Tolman, B. 2002. Introduction to Dairy Sheep Farming-Getting
Started
In: Proceedings of the 8th Great Lakes Dairy
Sheep Symposium. Cornell University, Ithaca, NY . p 2.
Zeng, S., and E.N. Escobar. 1995. Grade A Dairy Goat Farm Requirements.
www.luresext.edu/goats/library/fact_sheets/d04.htm. 8 p.
This publication is frequently updated. Your comments and suggestions
are most welcome; please call ATTRA to let us know what other
information should be included.
Linda Coffey
lindac@ncat.org
800-346-9140 (toll-free)
By Linda Coffey,
Margo Hale, and Paul Williams
NCAT
Agriculture Specialists
HTML Formatting by J. English
© 2004
NCAT
IP 258
Slot 249
Version 081704
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