Goat farming books

The history of raising goats goes back almost 10,000 years to Africa and the Middle East. Their use has remained relatively the same throughout the centuries, people internationally raise goats for their meat, milk, hair, and usefulness as pack animals as a result of being agile and sure-footed.

Goat meat and milk are consumed virtually the world over, being a daily food staple particularly in the Middle Eastern countries. The milk is made into cheeses and different food items, the skins used as material for clothing, housing and containment for fluids such as water or wine.

Goats also make ideal pets, which early goat keepers learned quickly since spending a huge part of each day with their herd. The herdsman would take his goats each day to an area that supplied loads of fresh grass for grazing and fresh, keeping watch over them against any predator animal that may lurk. Each evening the herdsman gathers his goats to the barn and locks them in for safety.

Modern times have left this ritual of raising goats relatively unchanged, largely. Fences and automatic pasturing and watering systems for those who can afford it take the place of the daily duties of the goatherd, but many duties still has to be done manually, such as giving medicine shots for illness and keeping the right nutritional foods available.

In the years past there were only a few new goat breeds globally. Today there are many various breeds of goats through cross breeding and careful improvement. While there are lots of goat breeds available, only a handful are popular as a result of lots of reasons. The breeds include the Boer, Alpine, Toggenburg, Pygmy, Spanish, Nubian, Fainting Goat, LaMancha, Angora, Cashmere and the last few years, the Kiko goat which derives from New Zealand.

While there are various causes of raising goats, the opportunity for pleasure and profit stay the same throughout, whether the goats are for companion, dairy, meat or fiber.

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