In the Clanwilliam area, meat production was not always the primary focus of Boer goat farming; sixty years ago, their manure played a much more significant role in vegetable and roll tobacco cultivation.
By Amelia Genis, senior journalist at African Farming and Landbouweekblad
This intriguing information comes from Joubert van der Merwe, a leading goat judge and trainer and the Biedouw Boer Goat Stud owner near Clanwilliam. Van der Merwe established his stud in 1978.
“Boer goats are native to this world. When I first became aware, there were Boer goats present here.
“But during those years, they were primarily kept not for meat production but rather for their manure. The goats were penned every night to allow their manure to accumulate in the kraal. This manure was applied to vegetable fields, and because roll tobacco responded exceptionally well to goat manure and was, particularly in the Cederberg, one of the main products, Boer goat manure held significant importance.
Where is all the goat meat?
Van der Merwe said at the Clanwilliam show that although goat meat is the healthiest red meat, retailers are unwilling to pay a premium for the flavourful meat. Therefore, most local Boer goats go to the ceremonial and religious market.
Productive animals that add value
Van der Merwe would advise any farmer with land unsuitable for other farming branches to consider raising Boer goats. “Boer goats add value to your farm. I would never say you should only farm with goats, but there is always a place for them.”
Boer goats are particularly fertile, with an average lambing rate of 180%. “That’s 1.8 lambs per ewe per year. The average weaning rate is 150% or 1.5 lambs per ewe. If you convert that value to money, no small livestock breed can beat it.”
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