fvsu-006 • Meat Goats

Chevon, (or Cabrito) the meat from goats, is the most popular meat product in the world. Consumption in the U.S. is not widespread, although chevon offers consumers a tasty, lowfat meat. It is estimated that there are nearly one million meat goats in the United States. Most are in Texas, but several experts rank Georgia second. Goat numbers are substantial but imprecisely known because, like Georgia, many state departments of agriculture have not gathered statistics on goats.

In a recent survey, Texas retailers reported they could sell about 4.8 million goat carcasses a year, if they could be supplied. It is thought that similar levels of demand exist along the eastern seaboard where large increases in the populations of consumers with historic preference for chevon has occurred. Because of the imbalance between demand and supply, U.S. import of chevon increased from about 86,000 carcasses in 1989 to approximately 180,000 by 1995/1996, with Australia and New Zealand the major sources.

The demand for chevon and interest in producing goats continue to expand in Georgia. Goat production is appealing because the necessary economic outlay is comparatively modest, life cycle is short which enhances cash flow, land requirements are modest, goats can be productive in a range of environments, they prefer the variety of feedstuffs found on many farms, and prices are adequate to produce a reasonable profit.

Challenges

While goat production practices have improved through the application of recent research, challenges remain in determining the most appropriate feeding regime for goats raised for meat production. Information needs to be collected on ways to even-out the supply of goats and meat products throughout the year by manipulating the natural reproductive cycle.

Goats are very curious and active animals, so effective options in fencing are required. The continuing challenges of internal and external parasites require more attention, as does protection from predators such as dogs and coyotes.

In meat production, adequate information on the size of the goat population is still missing, which makes an overall marketing strategy difficult to formulate. U.S. retailers would put more chevon in their meat cases if they had a steady supply. Currently, the major consumers are those who by tradition and culture have consumed chevon for generations. One of the meat goat industry's major challenges is to create a wider range of products that will appeal to more (or new) consumers while still meeting the needs of existing consumers for consistent, predictable product.

Some of these challenges can be lessened through application of information available through education and training. Other production challenges require new and expanded efforts in basic and applied research being conducted at the Georgia Center for Small Ruminant Research and Extension .

Current Research

Marketing Systems and Demand. Over the past 10 years the economics group at the Fort Valley State University Agricultural Research Station has conducted research, collected information, and provided expert testimony on marketing channels for goats and consumer attitudes toward chevon and other goat products. Recently, significant collaboration has occurred with the Georgia Meat Goat Association in identifying needs, providing intelligence and establishing an ongoing research agenda. Goat Markets in the State of Georgia and Licensed Georgia Facilities That Slaughter Goats, new publications issued by the Agricultural Research Station, contain a listings of all markets in Georgia with regular goat sales and slaughtering facilities. Information includes location, schedules, and recent records of volume and prices.

Future activities will focus on constraints related to value-based marketing, quality control, cooperative agreements and marketing alliances, equity issues and the economics of production.

Quality Factors of Fresh and Processed Goat Meat. Goat carcasses are highly lean with low intramuscular fat. Little information is available on the inherent factors affecting palatability and tenderness of chevon. Muscle pH, carcass storage temperature, processing time and aging period can all influence final product quality at the consumer level. Researchers are currently preparing to investigate these and related factors in order to enhance meat quality, public perception and marketability of chevon.

Managing Goat Reproduction to Accelerate Meat Production. Most goats in the temperate region mate only during the annual short day-length period in the fall and winter. This limits production of kids to once a year. Since pregnancy length in goats is only 5 months, it is theoretically possible for goats to have kids twice a year or three times in two years, thus accelerating the level of production and reducing fixed costs. FVSU researchers studying the goat breeding cycle have been able to induce out-of-season breeding by controlling exposure to photoperiod and using hormone therapy.

Estrus synchronization allows producers to use artificial insemination more conveniently and efficiently during a short period of time. FVSU scientists are investigating the use of laparoscopic insemination of does, which seems to have a more than 80% success rate compared to 50-70% for conventional cervical insemination.

Forages and Applied Nutrition. Work over the past 5 years with alfalfa, rhizoma peanut and kudzu has provided information on forage production for goats. An expanded study will look at plant factors and animal factors associated with the use of a broad range of warm-season and cool-season forages for goats in meat production systems. Individual forage species as well as combinations of species will be examined for their potential in various stages of the goat life cycle.

General Management of Goats for Meat Production. The use of applied nutrition with suitable husbandry practices, serious attention to health and disease control, and evaluation of genotypes are additional areas of study necessary to support further development of meat products from goats.