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Dr. Víctor Manuel Díaz Sánchez, newly appointed Country Representative for Mexico, sent us a country report.
1. Introduction Mexico currently has approximately 8,840,467 goats, according to official Mexican government censuses, placing it among the top 13 goat-producing countries in the world. Within the Americas, it ranks second only behind Brazil. Globally, Mexico is currently among the top 25 goat meat and milk producers, with an approximate annual production volume of 41,034 tons of meat. Regarding milk, it is estimated that Mexico contributes 0.85% of global production, with an approximate annual output of 169,204,000 liters. 2. Distribution in Mexico Goats were not present in Mexican territory. It was during the period known as the "Spanish Conquest" that this species arrived in Mexico, and from then on, goats spread throughout the country. Currently, the states of Puebla and Oaxaca account for 25% of the country's goat population, with just over 2 million animals, followed by the states of San Luis Potosí, Zacatecas, and Coahuila, which together account for other 25%. The rest of the states have populations of fewer than 600,000 animals, with some states, such as Chiapas and Mexico City, having populations as low as "Insignificant" in censuses. In terms of milk production, Coahuila is the national leader in goat milk production, followed by areas in Guanajuato and Durango. In meat production, Zacatecas, San Luis Potosí, Coahuila, and Puebla together account for 42% of goat meat production, primarily for kid goat production, while the Mixteca region (Oaxaca, Puebla, Guerrero) stands out for its traditional production, also focused on meat. It is important to say that goat farming in Mexico is concentrated mainly in the arid and semi-arid regions of the north and central parts of the country, where conditions are favorable for extensive grazing due to the species' hardiness and browsing ability in these areas.
4. Mexican Breeds The Criollo Negra goat, also known as the Querétaro Black goat, is found in areas such as the Bajío and Querétaro. It is characterized by its black coat, adaptation to arid climates, and ability to graze in areas with scarce food and water. It is considered a dual-purpose animal (meat and milk), exhibiting great maternal instincts. It typically has a long, deep body, frequently with wattles. The white pastoral goat is another native zoogenetic resource of the Mixteca region in Mexico. It is characterized by its white coat, adaptability to mountainous terrain, and is fundamental to the local economy of this region. It is raised mainly under extensive and transhumant grazing systems. It is primarily used for meat production, which is closely linked to the region's culture. The Creole goat of Guerrero is a highly hardy goat breed, important to the economy and diet of the Montaña and Costa Grande regions of the state. It is characterized by its adaptation to tropical climates, ability to survive in difficult terrain, black or varied coat color, with high fertility. They are slender animals with a convex profile, long ears, also with wattles. Primarily raised for meat production, it is one of the main livestock species in Guerrero. The Veracruz Creole goat is a valuable genetic resource. A medium-sized breed, it is also highly hardy, adapted to tropical climates, resistant to disease, and capable of foraging in difficult terrain. It is considered a dual-purpose animal (meat and milk) with high variability. It adapts very well to heat, water scarcity, and mountainous terrain. It exhibits great diversity in color, horn shape, and ear shape. They often have wattles. In addition to these three breeds considered Mexican zoogenetic resources; most of the goat population in Mexico is considered Creole and is managed by the social sector (80% of producers), with a diet based on grazing in communal areas and browsing on local shrubs. 5. Goat Production Systems in Mexico Intensive System. This system is highly mechanized and requires significant capital investment. It is primarily located in the Comarca Lagunera region, the Bajío region, and central Mexico. Focused on milk production, it utilizes specialized breeds (e.g., Saanen, Alpine, Toggenburg) in confinement, with rigorous feeding and health control. The production cycle aims for maximum efficiency, often with 8-month cycles, with the goal of obtaining up to three offspring in two years. It allows for higher milk production than extensive systems, with greater quality control. These systems are generally better integrated into value chains, transforming milk into cheeses and other dairy products. Extensive System. The extensive goat production system in Mexico is a traditional activity, predominant in arid and semi-arid zones. It is characterized by grazing on rangelands, high utilization of native vegetation (scrubland, shrubs), and low investment. It is important primarily for meat production and, to a lesser extent, milk production, adapting to adverse conditions. Traditionally, the herds graze during the day and return to makeshift corrals. Detailed production records are not kept in this system. Although it is low-tech, it is an important source of income and food security in marginalized rural areas. The transhumant goat production system in Mexico is practiced in the Mixteca region (Oaxaca/Guerrero) and semi-arid zones. It is an extensive, low-input model. It consists of the seasonal movement of herds to graze native vegetation in forests and lowland jungles, optimizing forage and water throughout the year. It can be local or inter-community, moving the animals between mountainous and flat areas to take advantage of seasonal forage availability. Two types of "groups" or herds are distinguished: slaughter herds (fattening, 6 months of restricted grazing) and breeding herds (long-term free-range grazing). They are based on traditional knowledge of rangelands. This system is distinguished by its adaptation to the environment and by being a traditional form of livestock farming that, in addition to production, helps manage the ecosystem through grazing. Finally, the silvopastoral system in Mexico is a sustainable practice carried out mainly in Puebla, Oaxaca, San Luis Potosí, and Coahuila. It takes advantage of diverse forage, reduces costs, mitigates climate change, and improves soil fertility. It focuses on meat production. It integrates goat production with forest conservation, improving the rancher's economic and environmental sustainability.
6. Main Products Obtained Kid Goat. This is particularly prominent in the north and central regions of the country (Zacatecas, Nuevo León, La Laguna, San Luis Potosí), driven by culinary tradition and the adaptation of breeds such as Boer, Nubian, and Criolla. Birria (Mexican stew). Originating in Jalisco in the 16th century, mole is a national culinary staple, traditionally made with goat meat marinated in a chili and spice adobo and slow-cooked. It emerged in Cocula as a way to utilize goat meat by slow cooking it with aromatic herbs. Traditionally, it is prepared in an earthen oven or pit, covered with maguey leaves. It is served in a consommé or in tacos. Jalisco, Michoacán, Aguascalientes, Zacatecas, and Colima are famous for their traditional production. Mole de caderas (hip mole). This dish from the Mixteca region (Puebla, Oaxaca, and Guerrero) is made with goat hips and spine. It is primarily consumed in October and November, linked to the tradition of goat slaughter, and is characterized by a rich broth and local herbs. Chito. This is a traditional snack consisting of dried and salted goat meat. It is mainly consumed in southern Mexico. It is characterized by its tough meat, often attached to the bone, which is sun-dried and then seasoned. It is sold in small plastic bags as a street snack. In the Mazatec tradition of Oaxaca, a stew of seasoned goat meat (rib or leg) is also known as "caldo de chito." Cajeta. This is a traditional Mexican sweet made with goat's milk boiled with sugar until caramelized. It is characterized by its soft milk caramel, with varieties such as burnt, rum-flavored, or vanilla. Its main producers include Guanajuato, Coahuila, and Durango. Cheeses. Goat cheese in Mexico is a widely consumed artisanal and commercial product, valued for being rich in protein and calcium and easier to digest. The texture is usually soft, creamy, and spreadable, ideal for salads, desserts, or eating on its own.Piel. Goat leather in Mexico is a high-quality material, valued for its flexibility, softness, and resistance to wear, making it ideal for fine leather goods, footwear, jackets, and linings. León, Guanajuato, is the main center for production and tanning. It is widely used in cowboy boots, wallets, handbags, gloves, and clothing.
7. The Goat in Mexican Culture The goat occupies a prominent place in Mexican culture, not as a native animal, but as a fundamental element introduced during the viceroyalty period that became deeply integrated into the country's landscapes, gastronomy, and traditions. Goat farming is especially important in northern and central Mexico, making goats and their products part of the culinary and economic identity in states such as Nuevo León, Coahuila, Guerrero, and Oaxaca. This influence is reflected in gastronomy, ecology, language, and folklore. In certain areas, goats are associated with local legends, even linked to representations of the devil in traditional dances. Another example is the pastoral goat, whose hide and horns are used in the Dance of the Devils, thus representing the income of many families in the region. 8. Health Challenges Goat farming in Mexico faces significant health challenges, mainly related to infectious diseases. Animal health is crucial not only for productivity but also for preventing zoonoses and ensuring the sector's profitability. Main Goat Health Challenges in Mexico: • Infectious Diseases and Zoonoses: Brucellosis remains a public and animal health concern. Other important infectious diseases include contagious ecthyma, toxoplasmosis, and enzootic abortion. • Parasitic Diseases: Internal and external parasites are a constant problem, exacerbated by resistance to dewormers due to their indiscriminate use. • Impact of Drought and Nutrition: The lack of forage and water resulting from droughts weakens the immune system of goats, making them more susceptible to disease. • Milking and Rearing Management: Poor hygiene during milking and inadequate facility management promote infections and animal welfare problems. • Metabolic Diseases: Hypocalcemia is common in dairy goats, causing weakness and collapse.
9. References
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