For milk and meat.
Goat meat is the most widely eaten meat in the world in terms of how many individual animals are eaten and by how many people.
A good doe will yield a gallon of milk each day from a feeding of three to four pounds of grain and a few pounds of hay (the latter helps keep her rumen-part of the animal’s digestive system-healthy).
Goat meat, called Chevon is delicious . . . and tanned hides from the animals can be used for rugs, vests, jackets, and other garments.
- A single goat produces 3-4L of milk daily when fed an optimal diet
- Tastes similar to cow’s milk
- Milk is naturally homogenized, and of comparative flavour and nutrition to cow milk
- Very low maintenance
- Can be sustained on forage alone, but some supplementary Legumes are recommended
- Excellent ratio of labor-in to produce-out
- Produces valuable skins as a side product
- Many people who cannot tolerate cow milk can drink goats milk
- Male goats can smell terrible in mating season – not good for small areas
- Must be milked regularly while producing for up to 10 months
- Some goats are quite noisy – bad for neighbors in urban areas
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