Raising goats in the Philippines for meat does not need to be a very painful or expensive process… if you know how — that is. Although goat meat farming can entail a lot of your time, the profits from this venture are indeed noteworthy. In order to successfully launch your goat farm, here are a couple of things you need to do first.

1. Develop a forage area in your farm that is large enough to sustain the number of goats you plan to raise. Common rule of the thumb is for every twenty five goats you have, you need one hectare of forage area to sustain there feed requirements.

2. Choose goat breeds that you can take care of with minimal fuss. Most novice goat farmers immediately choose animals which they think will have higher meat yield and are imported. That choice could be favorable — if you can make your farming practice work, that is. But the truth is: when it comes to raising goats for meat though, your first area of concern is the type of breed you can raise.

Boers (also known as South African Boer goats) and Anglo nubian goats are the most favored meat producing breeds in the country. These animals have larger bodies and not prone to become fat even on an intensive diet. Goats like these also grow up very quickly, which means that their meat can be harvested in a short amount of span only. These animals are indeed noted to have the highest amount of harvestable meat per animal. However, Boers, Saanen and Anglo nubians would also need extensive care and a very specific kind of diet.

On the other hand, there are some people who favor raising Philippine native goats instead. Unlike Boers and Anglo nubian goats, these animals have adapted to the tropical weather in our country, diet or temperature. Although not as heavily built as the Boers or the Anglo nubian, the Philippine native goats do have a high reproduction rate; and that is always a plus factor when it comes to raising goats for meat.

If you are not particularly sure as to what breed you ought to get, you can start with a high breed Anglo nubian or boer buck and breed it to your native goats to improve there offspring.

There’s a lot of hoopla surrounding meat goats. The South African Boer goat has almost single-handedly transformed the “lowly” meat goat industry into a force to be reckoned with. It’s now fashionable to raise goats, especially if they have red heads.

There has been a large increase in the number of goats being raised for meat, especially in the Southeast; though, it is difficult to document since agricultural statistical services don’t even have a separate category for meat goats. USDA statistics list dairy and fiber goats, but meat goats fall into their “other” category. Where I live, goats easily outnumber sheep and I’m sure that’s the case in many other locations. Meat goat shows are popping up at many of our county and state fairs. Sheep judges are being asked to place meat goat classes.

Like lamb, the demand for goat meat outpaces the domestic supply. Population demographics have changed and the majority of immigrants now coming to the U.S. have a preference for sheep and goat meat in their diets. Of course, also like lamb, imports are only too eager to fill the gap. In fact, goat producers face even more difficult challenges from imports than sheep people. Goat meat imports are incredibly cheap; often the only cost another country has is rounding up its feral goats. Meat purveyors in my area can purchased whole goat carcasses or cut -up goat meat for less than $2 per pound. Goat producers are not organized enough to get trade relief like the sheep industry. Moreover, while the lamb industry can play the “quality” card – American lamb is generally thought to be the best in the world – “a goat is a goat is a goat.” Thus far, taste panel tests have not shown a preference for goat meat from superior genetics, such as the Boer.

Strong demand also does not denote a strong market. The infrastructure is lacking in the goat business. The middlemen are the ones making most of the money. There is no grading system for live goats or goat carcasses. USDA is currently working to remedy this situation. Meat goats are generally not weighed at livestock auctions. The lack of weights and uniform standards makes it difficult for producers to follow the markets and know where the best place and/or when the best time is to sell their goats.

ASI admitted goat producers into its membership about a year ago. I think the Maryland Sheep Breeders should do the same; in fact, recruit them. I’m sure some sheep people are asking themselves if they should raise meat goats, either as a companion enterprise to sheep or as 4-H projects. Many rural persons who would have previously opted to raise sheep or cattle are giving meat goats serious consideration.

Raising meat goats is quite similar to raising sheep for meat. An enterprise budget would reveal approximately the same profit (or loss) potential. The same resources are required, the same amount of labor is needed. But there are some differences between the animals that you should know before getting started.

Some facts and (personal) observations about goats:

• Goats demand more attention than sheep. They are friendlier and probably make better pets.
• Goats do not like to get wet and will seek shelter in the rain.
• Goats like to climb and jump and require higher fences and gates in confinement areas.
• Goats prefer to browse. They will get on their hind legs to eat.
• Goats do not herd or flow through handling equipment as well as sheep.
• Goats can be contained in properly constructed high-tensile, electric fences.
• Male goats have an offensive odor, especially during the mating season.
• Male goats are very aggressive and can be difficult to manage.
• Goats are seasonal breeders, just like sheep.
• Female goats have a longer estrus cycle than ewes, a 21-day average.
• Female goats have a slightly longer gestation period than ewes.
• Female goats show more visible signs of heat (estrus).
• Goats are easier to artificially breed than sheep, due to a less complicated cervix.
• Goats tend to be more prolific than sheep and generally give birth to more twins and triplets.
• Goats seem to be more susceptible to parasites in grazing situations.
• Young goats seem to be more susceptible to coccidiosis.
• The demand for goat meat is almost entirely ethnic or religiously based.
• Moslems prefer sheep meat for their major holidays and eat goat meat on much more of a year-round basis.
• There is a strong demand for mature male goats for meat, mostly from Caribbean Islanders.
• Hispanics prefer to eat young goat, which they call “cabrito.”
• Goat carcasses look very similar to sheep carcasses when they are hanging on the rail.
• Goat kids are sold at lighter weights than market lambs.
• Meat goat kids bring a higher price per pound than lambs.
• Goats deposit less fat externally and more fat internally (around the organs) than sheep.
• Intact males are preferred to castrates in the market place.
• Goats are just as susceptible to predators as other livestock.
• Goats do not grow as fast as sheep or utilize feed as efficiently.
• Goats are picky eaters and do more sorting of feed ingredients.
• Unlike sheep, goats seem to tolerate copper in their diets and can be fed supplements containing copper, including broiler litter.
• Most goats (both sexes) are naturally horned. Natural polledness is associated with an intersex condition in goats.

This article appeared in the December 2000 issue of the American Sheep Industry News.