Zambia Agribusiness Society - ZAS Introducing Meat Goats – Linda Coffey
For thousands of years, man has raised goats for a multitude of uses. Goats, as a species, are recognized as one of the first farm animals (before cattle and hogs) to be domesticated and used for human consumption. Versatile and hardy, goats thrive in many different environments and provide milk, meat, fiber, and skins for their keepers. In some parts of the world, goats are still kept by nomads to convert sparse vegetation into milk (which can then be made into cheese or yogurt) and meat. Goat skins make a fine leather (think of kid gloves), and the luxury fibers produced by cashmere and Angora goats are made into sumptuous clothes. In fact, goats are the source of many prestigious and expensive products, including goat cheese, cashmere, mohair, and kid leather. And goat meat (chevon), while enjoyed by millions of people around the world, is more expensive than many other meats in the U.S. Nutritional data on chevon shows that 100 grams (a little more than 3.5 ounces) contains only 143 kilocalories (Calories) and 40% less saturated fat than skinless chicken.