Special thanks to Marisia Geraci (IGA CR - South Africa) and Rauri Alcock (Director of Mdukatshani)
In 2017, there were no goat abattoirs in all of South Africa, Namibia, Botswana, Lesotho or Zimbabwe. So when the South African Agribusiness Development Agency was told to build one in KwaZulu Natal Province, they asked for help from Mdukatshani, a local NGO that is implementing a Goat Agribusiness Project. Director Rauri Alcock found the closest one in Tete, Mozambique. Here is his report of the visit. Unfortunately, in 2020, this goat abattoir is not yet built.
Like most of the U.S. economy, the sheep and goat industry is expected to take a few hard knocks from the COVID-19 epidemic as restaurants close temporarily, and more people work from home.
Texas A&M AgriLife Extension Sheep and Goat Specialist Reid Redden tells producers that COVID-19 is causing major market disruptions in the sheep and goat industry. The disease couldn’t have worse timing, striking during the biggest peak in the supply-demand season for lamb, Redden said. A few weeks ago, the American Lamb Board had indicated retail sales of lamb increased 50 percent before COVID-19 started impacting the U.S. economy.
Estos videos muestran la preparación tradicional de productos de cabra por la etnia Wayuu de La Guajira en Colombia.
Un agradecimiento especial a Clara Viviana Rúa Bustamante (IGA-CR Colombia) por llamarnos la atención sobre estos videos.
Goats products preparation, Colombia
These videos show the traditional preparation of goat products by the ethnic Wayuu from La Guajira in Colombia. They are in Spanish.
Dried meat - Traditional preparation of goat and sheep meat
Dulce de leche (Caramel) - Traditional preparation
Special thanks to Clara Viviana Rúa Bustamante (IGA-CR Colombia) for bringing these videos to our attention.
Associate Editor for Meat
Edi Piasentier is Professor of Animal Husbandry in the Department of Agricultural, Food, Environmental and Animal Sciences at the University of Udine. Piasentier serves as director of the University’s Experimental Farm ‘A. Servadei’ and he is the coordinator of the ‘Livestock Farming and Food Quality’ research group at the University of Udine, where he is also course convenor in the graduate and postgraduate programs of Animal Sciences. He is a member of the scientific committee of the doctorate programme in Agricultural Sciences and Biotechnologies, and he has been the first supervisor for 12 Ph.D. students in different aspects of meat quality research, from molecular processes to consumer perception.
He is the author of more than 320 publications; his articles have appeared in journals such as Meat Science, Animal Science, Food Chemistry and Food Quality and Preference. His research interests mainly focus on evaluation and modification of the perceived quality of and traceability of animal-source foods. He has applied his expertise in sensory analysis and stable isotope ratio analysis in the study of products from several livestock species, including small ruminants.
He has collaborated with research groups in Europe, US, Asia, and Africa. He is a founding member of the Italian Society of Sensory Science.
Dairy farmers of the future could be raising male kid goats (billies) for the meat market as a supplementary source of income, according to James Whetlor, co-proprietor of specialist wholesaler Cabrito Goat Meat.
The market for kid-goat meat is on the rise, with a steady but constant increase in demand that is thanks to Mr Whetlor’s innovative trickle-down marketing, who now supplies billies to more than 50 restaurants.
“There is a huge, untapped market out there, but first we need to ensure that people can try the meat quite cheaply,” says the former London chef.
Some of you will be celebrating Thanksgiving and some of you won’t. We thought we’d share some of our favorite recipes. This could be a complete transformation to your typical turkey meal, or just add one of these options to your meal:
Meat: Grilled goat chops with garlic, oregano and lemon
According to China’s Ministry of Agriculture statistics, in 2011 the national sheep and goat herds totaled 282 million (of which approximately 180 million were goats), and 268 million were slaughtered, for a total output of 3.931 million tons of mutton. This is among the highest in the world. The world of mutton production rose from 6.1% in 1980 to more than 35.0%, with China accelerating the modernization and population growth, and increasing consumption levels.
Developing herbivore livestock (cattle, sheep and goat, etc.) has become a major strategic decision of China’s development of modern animal husbandry. In recent years, with the rapid development of China’s meat sheep and goat industry, its main characteristics and development trends were as follows: sheep and goat farms (households) decreased, but the total number of their slaughter increased, raising the average of raising scale; farms (households) significantly increased the size of their herd and the proportion of slaughter increased significantly; there were significant differences of large-scale level at both the regional and provincial levels.
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.