Written by Angelika Stemmer, IGA Country Representative for Bolivia
San Simon University, Cochabamba
In Bolivia, goats are raised almost exclusively by smallholders, who practice farming, animal holding, and other activities.
Smallholders don’t consider goats the most important part of their work because other animals and crops can contribute more in terms of financial revenue. Nevertheless, goats have their value in difficult years, when crops fail or after natural disasters. They are the one species which manages to survive with little loss and they recover more rapidly. Accordingly, most goats are found in marginal areas, the arid and semi-arid zones which lack infrastructure.
Written by Ylva Persson, IGA Country Representative for Sweden
Associate State Veterinarian, National Veterinary Institute, Sweden
Goat farming in Sweden is a remnant from traditional agriculture. In previous times, this was an important activity for the rural population and was based on an extensive system. Today, there is growing interest in local food production, both among consumers and producers.
Most artisan farm dairies in Sweden keep dairy goats, while cows and sheep are less common. The main purpose of the production is cheese, but there is growing interest and demand for other products, such as meat, butter, raw milk, ice cream, etc. These dairy farms contribute to rural development by producing gastronomic products that can be served by local restaurants and hotels. They are also targets for tourism and create important work opportunities in villages, especially for women.
All joking aside: Goats step from comic relief to dairy spotlight (in the USA)
Sara T. Bredesen
There are plenty of jokes shared among cow dairymen that praise one breed at the expense of another, but at the bottom of the heap in nearly every joke is the lowly goat. Lowly in stature compared to their bovine sisters perhaps, but America’s dairy goats are making headway in the dairy industry as contenders for the attention of cheese-savvy consumers.
Milk goats were brought to the New World 300 years ago by its first English settlers in Jamestown and Plymouth Rock, and by Spanish explorers nearly two centuries before that in the American Southwest. The animals were gregarious, easy keepers, infinitely more transportable than cattle and could consistently deliver as many as three or four offspring annually. The young, in turn, would produce milk and meat within one year of birth. Dairy goats became the mainstay of small homesteads and were as much a part of diversified farming as pigs and chickens. A USDA census in 1900 estimated dairy goat numbers at 1.2 million.
The Latvian Goat Society (Latvijas Kazkopības Biedrība) was established in 2006. Our aim is to make goat breeding more popular in Latvia, to unite goat breeders as well as offer a wider variety of goat breeds for Latvian breeders. Our main tasks include providing services of pedigree and popularizing goat breeding in Latvia and around the world.
The LGS works on two pedigree programs:
Local Goat Breeds
Editors: Simões, João, Gutiérrez, Carlos
Some chapters were written by IGA members.
6) Adaptation of Local Meat Goat Breeds to South African Ecosystems – Carina Visser
16) The Canary Islands’ Goat Breeds (Majorera, Tinerfeña, and Palmera): An Example of Adaptation to Harsh Conditions – Noemí Castro, Anastasio Argüello and Juan Capote
18) Current Status of Goat Farming in the Czech Republic – Zuzana Sztankoova and Jana Rychtarova
About this book
This book covers more than 40 indigenous goat breeds and several ecotypes around the globe and describes genotypic and phenotype traits related to species adaptation to harsh environments and climate change. It also addresses sustainable global farming of local goat breeds in different production systems and agro-ecosystems. Discussing three main global regions: Asia, Africa, and Europe, it particularly focuses on adverse environments such as mountain, semiarid and arid regions.
The topic of this highly readable book includes the disciplines of animal physiology, breeding, sustainable agriculture, biodiversity and veterinary science, and as such it provides valuable information for academics, practitioners, and general readers with an interest in those fields.
READ MORE ABOUT THESE BOOKS…
We are proud to welcome the newest IGA institutional member, ProAgria Etelä-Pohjanmaa.
Based in Finland, the region of Southern Ostrobothnia, ProAgria Etelä-Pohjanmaa provides an extensive network of expert services and know-how to develop competitiveness in agriculture and rural businesses. They produce advisory and development services to members and customers bringing added value, quality, competitiveness, and productivity to their operations.
From their website
We offer services which benefit the competitiveness of the rural businesses. An advantage is generated utilizing our experts and the specialists from other advisory organizations.
Welfare, Health and Breeding
Editors: Simões, João, Gutiérrez, Carlos
About this book
This book explores the current trends and challenges of sustainable goat meat and milk production in different global contexts, providing valuable insights into this industry in adverse environments like mountain, semiarid and arid regions. It also includes contributions from international experts discussing goat reproduction, genetic diversity and improvement, as well topics such as animal health, welfare, socioeconomic aspects, and many other issues regarding the environmentally friendly and economically viable exploitation of goats.
This is a highly informative book providing scientific insight for readers with an interest in sustainable agriculture and socio-economic aspects, as well as goat breed conservation, genetic diversity, and veterinary care. These subjects are complemented in a second volume providing a detailed description of more than 40 indigenous goat breeds and several ecotypes found in Asia, Africa, Europe, and America.
Utilizando Buenas Prácticas Ganaderas
Autor: Clara Viviana Rúa Bustamante, Miembro de IGA
Investigador Master y Zootecnista, Coordinación de Innovación Regional, Corporación Colombiana de Investigación Agropecuaria (CORPOICA), Augustin Codazzzi, Cesar, Colombia
La leche de cabra y derivados, se consideran una fuente de proteína animal de alta calidad nutricional, excelente alternativa para los programas de seguridad alimentaria y fuente de ingresos en sistemas de producción diversificados; es una especie que favorece la participación de mano de obra femenina; es una especie la cual, además de la leche, se puede realizer un buen aprovechamiento de productos y subproductos (piel, heces, visceras). La construcción del presente manual constituye un aporte para el desarrollo y mejoramiento de los sistemas de producción de leche de cabra en el departamento de Antioquia y en Colombia.
La Secretaría de Agricultura y Desarrollo Rural de Antioquia, en su Plan de Desarrollo y su Programa de Fomento a la Producción Agropecuaria Sostenible; plantea el apoyo y promoción de prácticas responsables y amigables con el ambiente, apoyando proyectos que involucren los conceptos de Buenas Prácticas Agrícolas –BPA y Buenas Prácticas de Manufactura- BPM. Es así como se han venido realizando alianzas con entidades y profesionales independientes de gran experiencia en diferentes sistemas de producción agropecuarios, para el desarrollo de manuales de actualización tecnológica, en este caso de producción de leche de cabra utilizando Buenas Prácticas Ganaderas –BPG.
Con este MANUAL TÉCNICO DE PRODUCCIÓN DE LECHE DE CABRA, UTILIZANDO BUENAS PRÁCTICAS GANADERAS, se pretende dar a conocer y difundir los aspectos básicos para la crianza de cabras lecheras. Se incluyen aspectos técnicos y prácticos que han demostrado ser eficaces bajo los diversos sistemas de producción del país. Diseñado para ser utilizado por capricultores que están o se inician en la actividad caprina, por estudiantes, técnicos y profesionales que deseen conocer y aprender sobre el tema.
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Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the book examines new areas to stimulate further research in addition to the already established knowledge on the scientific principles on cheesemaking.
Part I provides an account on the history of cheese, factors influencing the physicochemical properties, flavour development and sensory characteristics, microbial ecology and cheese safety, traceability and authentication of cheeses with protected labels, and traditional wooden equipment used for cheesemaking, while an overview of the cheesemaking process is also presented.
Part II describes 100 global cheeses from 17 countries, divided into 13 categories. The cheeses described are well-known types produced in large quantities worldwide, together with some important locally produced, in order to stimulate scientific interest in these cheese varieties. Each category is presented in a separate chapter with relevant research on each cheese and extensive referencing to facilitate further reading.
The IGA Board of Directors is pleased to announce three wonderful new Country Representatives. They have each demonstrated their commitment to IGA and knowledge of the goat sector.
These recently elected Country Representatives are:
The International Goat Association promotes goat research and development for the benefit of humankind, to alleviate poverty, to promote prosperity and to improve the quality of life.