Common name Goat
Scientific name Capra aegagrus hircus
These small stock are hardy and thrive well in the drier parts of the country, giving them greater importance in those areas. Many different breeds are reared by smallholder farmers but the country does not have a globally competitive position in the production of goats.
Traditionally, goats (Capra aegagrus hircus) are reared on vast tracts of land so that they have plenty of grazing and roaming land. However, feedlot and zero-grazing are very viable alternatives which are used in other countries to produce quality meat and other products. While the principal products from goats are meat and whole milk in Zimbabwe, other uses include leather from skins, butter, whey and cheese from milk, cloth from hair, blood products from blood. The blood is used in some varieties of blood sausage.
Goat intestines are cooked and eaten as a traditional delicacy.
Goat meat has a growing market in many countries around the world and their capability to multiply within a short period of time makes them a very viable option to many farm enterprises. In a number of countries, the combination of goat farming and viticulture is a winning combination when it comes to combining wine-making and cheese and butter making-an option which would require us to master a few new technologies not traditionally practiced in our country, but not entirely impossible.
The iQFarmer goat manual will introduce you to the value chain of cotton farming, and the cropping program will also give you a production cost analysis for decision making:
Download Goat Manual
Download Goat Program