By Roelof Bezuidenhout
Goat farming has many advantages, but be warned, goats are natural roamers, climbers and escape artists. Keeping them contained requires strong, well-maintained fencing, as the leader of the flock will inevitably find and exploit a weak spot.
Another common concern is the potential for environmental damage. Overstocking with goats has been linked to desertification in Africa and Asia, and, closer to home, to the degradation of the Eastern Cape’s valuable spekboom thickets. Dedicated goat farmers will tell you, on the other hand, that with proper management goats can actually improve veld conditions and help control bush encroachment. In the United States, entrepreneurs have even turned this trait into a business, renting out goat herds to clear overgrown plots, including in residential areas.
Adaptable survivors
Most of the world’s semi-arid regions are home to at least one indigenous goat breed that has evolved over thousands of years to thrive there. Think of the Angora goat of Turkey, which is highly adapted to the harsh conditions of the Ankara region; and the Sahelian goat, which can tolerate the hot, dry climate of the Sahel region in West and Central Africa.
Goats are highly versatile and can be kept on a wide range of veld types, although they prefer drier, hilly and rocky terrain with abundant browse and natural shelter from extreme temperatures. But they can also be successfully farmed in feedlots or on planted pastures, as seen in the Oudtshoorn region of the Little Karoo, where Angoras – prized for their mohair – are increasingly replacing ostriches on lucerne fields. That said, goats are more susceptible to diseases and parasites under moist, intensive farming conditions.
In mixed veld, goats consume about 75% leaves and 25% grass, meaning they don’t necessarily compete with cattle or sheep for food. This allows farmers to run them alongside other livestock, improving overall income per hectare.
Over the past century, many indigenous goat breeds have been genetically improved by forward-thinking stockmen who recognised the potential of farming with goats that produce better meat, milk and fibre while maintaining their natural hardiness.
South Africa’s renowned Boer goat, along with its relatives the White Savanna and Kalahari Red, were bred from indigenous stock – although the Boer goat is also said to have been selectively bred from breeds that migrated down the East Coast of Africa from Europe and Asia over time. These improved breeds are better suited to meet the demands of both modern producers and consumers. They grow quickly, produce superior carcasses, and are more fertile than their predecessors.
For beginner farmers, buying high-quality meat goats or Angoras can be prohibitively expensive. This is one of the main reasons many communal or emerging farmers opt for crossbred goats, a mix of Boer goats, milk goats, Angoras and indigenous breeds.
These crossbreeds are well adapted to local conditions and are survivors that thrive on almost anything a village provides. They do particularly well on sparse vegetation supplemented by greenery from roadsides and even rubbish dumps. They are resilient, seldom get sick, and face only one major threat: stock theft.
In a communal environment, where keeping control over rams is often difficult, crossbreeding is the most practical farming method. After all, any kid is better than no kid; let’s not worry about its pedigree. In contrast, running purebred animals requires strict control, where only purebred rams are allowed into the ewe flock.
Going commercial
So why should small-scale farmers consider switching to modern breeds, which are likely to require more attention and may have higher nutritional needs? In the case of Angora, there’s also the constant risk of mortality during cold, wet snaps.
Ultimately, the decision is up to the farmer, but it’s important to understand the consequences of your choice. If you’re happy with average crossbreeds, that’s fine – however, without genetic management, their performance is unlikely to improve over time.
If, on the other hand, you want to have a go at commercial farming, you’ll need to invest in better rams and do some selection among your ewes every year. The goal should be to improve your flock by increasing the number of kids born and weaned, leading to more goats sold. Additionally, you’ll want to breed goats with good conformation and more meat, ensuring they meet your clients’ expectations.
Even traditional goat meat consumers are becoming more discerning, seeking better value for money and realising that lamb or mutton often offers more in terms of rands per kilogram. As a result, it’s increasingly important for goat farmers to focus on body conformation. Of course, there is a niche market for healthier, leaner meat, but South Africans generally prefer a bit of fat on their chops.
Once you start thinking in these terms, you’ll want to improve your flock every year and enjoy comparing your progress with other farmers in your area.
Challenges and opportunities in the meat market
Breeders who offer high-quality-carcass goats rarely struggle to fetch a good price for their stock. In fact, they can often make a significant profit by selling breeding ewes and rams to fellow farmers at prices much higher than those for meat.
You might also consider partnering with a local butcher to create special chevon (goat meat) products, such as sausages or patties. Looking ahead, there are niche markets to explore, including producing cheese from milk goats, and canning the less desirable parts of the carcass for pet food. In the United States, goat meat is gaining popularity as a speciality protein in premium pet foods, particularly for dogs with specific dietary needs.Breeders who offer high-quality-carcass goats rarely struggle to fetch a good price for their stock. In fact, they could even profit significantly by selling breeding ewes and rams to fellow farmers at much higher prices than meat. You might also consider partnering with a local butcher to create special chevon (goat meat) products, such as sausages or patties. Further down the line, there are niche markets to explore, including cheese from milk goats.
Commercial farmers consistently claim that meat goats have proven to be the most reliable type of small livestock over the years. The market for chevon is largely unaffected by global events or exchange rates. When someone needs a goat for religious or ceremonial purposes, they’ll pay whatever it costs.
In terms of a consistent supply chain in the formal retail sector, however, efforts to get more chevon into supermarkets and on dinner tables have seen limited success. The commercial availability of chevon remains low compared to other red meats like lamb and beef. The live goat trade remains mostly informal.
Since the deregulation of the red meat industry in the 1990s, which culminated in the new Marketing Act of 1996 and the dissolvement of the Meat Board, large abattoirs in the major centres have been replaced by smaller abattoirs scattered across the country, often far from traditional goat meat consumers, primarily Muslim communities.
Consumer perceptions also play a role. People often eat what they grew up with, influenced by both real and perceived differences in aroma, taste and texture of the different meats. North Americans, for example, tend to prefer beef over mutton or lamb, claiming they don’t care for the aroma of roast lamb. In Texas, Angora goat farmers enjoy their cabrito, the flesh of young goat kids; older goats are typically sold to the Mexican market. In South Africa, some believe that Angora–Boer goat crosses produce the tastiest chevon mince.
Targeted consumer education and increased availability of value-added chevon products could shift consumer preferences increase demand.
Goats can be profitable, but good husbandry is key to success. This involves choosing the best type of animal for your specific conditions and ensuring that proper nutrition is provided, as it is essential for optimal production.
Also read:
• WATCH | All about goats! We chat with Mike Gcabo
• This is what you must know about goats
• Ask the experts: Goats have hard swelling under jaw
 | Roelof Bezuidenhout is a fourth-generation wool, mohair, mutton and game farmer and freelance journalist. Attended Free State University, majoring in animal husbandry and pasture science. Other interests include agricultural extension and rural development. |
