IGA Blog

The Trinidad & Tobago Dairy Goat Manual Breeds, Milking, Herd Health, Records

1/9/2019

Summary
The information contained in this manual describes the important aspects of dairy goat production in Trinidad and Tobago. Its purpose is to help you and other farmers improve your production. The manual assumes that you are interested in dairy goat production, but it does not assume that you know anything about rearing them. This manual provides you with some basic knowledge and technologies about various aspects of dairy goat production including but not limited to: choosing good goats, nutrition, feeding, breeding, grooming, disease control and treatment. There is a chapter which gives an example of proper record keeping tables and even includes a herd projection table for a twenty-doe unit.

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Book Announcement – Sustainable Goat Production in Adverse Environments: Volume II

2/21/2018

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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…

Digital and Hardcover editions available at:

Amazon

Springer

Google Books

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Francisco de Asís Ruiz: “El potencial del caprino son las razas autóctonas y el aumento en el consumo de quesos”

1/23/2018

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La Asociación Internacional de Cabras se enorgullese en anunciar que Francisco de Asis Ruiz es nuestro nuevo Director Regional para Europa del Oeste. Abajo se encuentra una entrevista de OVIESPAÑA con Francisco. Nuestro agradecimiento especial para OVIESPAÑA por permitirnos usar esta información. Para leer una versión traducida al Inglés, presione aquí.

Francisco de Asís Ruiz es uno de los investigadores más reputados del sector caprino en España. Trabaja como técnico del Área de Economía de la Cadena Agroalimentaria del Instituto Andaluz de Investigación y Formación Agraria (Ifapa) de Granada y recientemente ha sido nombrado director regional de la Asociación Internacional del Caprino (IGA) para Europa Occidental. En esta entrevista, Ruiz analiza el papel que desempeña la IGA, la estructura del sector caprino europeo y su futuro.

OVIESPAÑA. Acaba de ser elegido recientemente como representante de la International Goat Association (IGA) en Europa. ¿Cómo está organizada esta asociación en Europa?

FRANCISCO DE ASÍS RUIZ. Cada país cuenta con un número de miembros que vota cada cuatro años a la Junta Directiva (IGA board), y esta cada año evalúa las propuestas y elige los representantes de cada nación. En el caso de España, en 2014 se hizo una propuesta desde el sector caprino español en el V Foro Nacional de caprino celebrado en Sevilla y decidieron proponerme como representante en España. Entre los representantes nacionales, la comisión correspondiente del IGA Board en función de su actividad en los cuatro años anteriores elige un Director en cada continente, y en este caso he sido elegido recientemente como Director de Europa Occidental.

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Francisco de Asís Ruiz: “The potential of indigenous goat breeds and the increase in consumption of cheese”

1/23/2018

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IGA is proud to announce that Francisco de Asís Ruiz is our new Regional Director for Western Europe. Below is a translation of an interview by OVIESPAÑA with Francisco. Special thanks to OVIESPAÑA for allowing us to use this information. To read the original Spanish version, click here.

Francisco de Asís Ruiz is one of the most reputable researchers in the goat sector in Spain. He works as a technician in the Economics Department of the Agrifood Chain of the Andalusian Institute for Agricultural Research and Training (Ifapa) in Granada and has recently been appointed Regional Director of the International Goat Association (IGA) for Western Europe. In this interview, Ruiz analyzes the role played by the IGA, the structure of the European goat sector and its future.

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SPECIAL ANNOUNCEMENT: Dairy Goat Breeds, Reference Module in Food Sciences, Elsevier

3/14/2016

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Dairy Goat Breeds
Reference Module in Food Sciences, Elsevier, 2016, pp. 1–21
Devendra, C., & Haenlein, G.F.W.
http://www.sciencedirect.com/science/article/pii/B9780081005965006223

Abstract
Animal-agriculture production is pivotal for food security, when viewed from the standpoint of inadequate animal protein supplies, increasing malnutrition, and the need for economic growth and rural prosperity. Strong demand-led processes drive animal production systems and trends in Asia. The inadequate supplies are fueled by strong demand-led processes which drive animal production systems and trends in Asia, backed by a rapidly changing external environment.

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The Trinidad & Tobago Dairy Goat Manual Breeds, Milking, Herd Health, Records

Book Announcement – Sustainable Goat Production in Adverse Environments: Volume II

Francisco de Asís Ruiz: “El potencial del caprino son las razas autóctonas y el aumento en el consumo de quesos”

Francisco de Asís Ruiz: “The potential of indigenous goat breeds and the increase in consumption of cheese”

SPECIAL ANNOUNCEMENT: Dairy Goat Breeds, Reference Module in Food Sciences, Elsevier

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