By Lebogang Mashala
A workshop held in Pretoria on the commercialisation of the goat industry brought together experts, policymakers and other stakeholders to explore growth opportunities and challenges.
The commercialisation of the goat industry will significantly increase the value of an asset already possessed by rural communities. It will enhance conditions in these areas and restore agriculture as the cornerstone of the rural economy, which social grants have recently overshadowed.
These sentiments were expressed during a recent stakeholder engagement and workshop focused on the commercialisation of the goat industry, organised by the Agricultural Research Council (ARC) and Ekim Wildlife at the ARC head office in Hatfield, Pretoria.
ARC and Ekim Wildlife have established a Centre of Excellence that, among other initiatives, concentrates on the research and development of the goat industry.
The purpose of the workshop, says Mike Gcabo, game farmer and owner of Ekim Wildlife, was to discuss and conceptualise a national programme aimed at commercialising the goat production industry, which includes meat, dairy products and goat selection. “We are mobilising stakeholders to help develop the goat industry and to figure out how we can connect ordinary goat keepers to the mainstream economy. We really need to develop this industry to be as robust as the beef industry is today.”
Gcabo says a compelling reason for establishing the goat industry is that many South Africans, especially in rural areas, own goats but are unable to derive economic value from them. “Addressing this challenge will enable us to assign an economic value to goats. Once we achieve this, farmers and goat owners will treat this asset differently. This also helps us tackle food security issues.”
The workshop was attended by representatives from the Technology Innovation Agency, the National Agricultural Marketing Council, the Chef Association of South Africa and the Department of Agriculture, Rural Development and Land Reform, among others.
“The goat industry holds significant potential for economic growth, but collaboration among stakeholders is crucial to ensure sustainable development and meet the increasing demand for goat products,” says Professor Norman Maiwashe, senior manager of research at the Agricultural Research Council’s Animal Production division.
He says the goat industry currently faces multiple challenges, such as the demand for goat meat exceeding supply, which is partly due to retailers’ reluctance to stock enough meat, and inconsistent supply.
He proposes several steps to facilitate the commercialisation of goat farming. “The first step is to ensure we have the right type of goats. Second, we should address the issue of aggregation. Currently, individuals are simply moving around with bakkies, but to meet the demand for goat meat in major cities, we need a more organised approach.”
To ensure the availability of quality goats, Prof Maiwashe suggests establishing a goat-farming improvement scheme similar to those already in place for sheep and cattle. “Once we breed high-quality goats, we need to determine how to distribute them to farmers. This approach requires the establishment of hubs that will serve as breeding sites both nationally and provincially. Through this initiative, we can connect the informal sector with the commercial sector.”
After addressing the breeding component, the next priority should be on processing. Given the shortage of abattoirs specifically designed for goat slaughter and the high costs of building new facilities, Prof Maiwashe suggests exploring the use of mobile abattoirs.
Financial support is another crucial aspect. Prof Maiwashe says many farmers are smallholders in rural areas who may not qualify for conventional agricultural funding. “Therefore, finding different financing models or investment platforms that can facilitate easier access to funding for these farmers would be ideal. These new models could complement existing funding opportunities.
“Finally, we should examine successful models that are currently in place, particularly in KwaZulu-Natal, and align these with the Agriculture and Agro-Processing Master Plan.”
Joel Mamabolo, director of animal production at the Department of Agriculture, Land Reform and Rural Development, says the availability of goat products, particularly milk, in selected Woolworths stores indicates a hidden value in these products.
He underscores the need for effective production systems that incorporate health, nutrition and accurate data.
According to Mamabolo, the average emerging goat farmer faces a staggering mortality rate of up to 70%, in contrast to commercial breeders, who typically experience less than 5%.
“In addition to production systems, we need to focus on genetic improvement and accurate statistics, and address issues related to infrastructure and skills development.”
Chef Andile Somdaka, the owner of Eziko Restaurant and a former chef for the late president Nelson Mandela, says the Chef Association of South Africa is committed to this initiative. On his travels he has observed that goat meat has gained popularity as a delicacy, especially in Eastern cuisine.
He says more chefs need to incorporate goat meat into hotel and restaurant menus to help promote its consumption. “We have this abundant resource that offers numerous health benefits, but it has not yet been fully utilised.”
WATCH: SABC News interview with Dr Kgantji Moloto, Research Team Manager of Meat Science and Technology at the Technology Innovation Agency (TIA).
