Category: Goat farming

According to the Centers for Disease Control and Prevention (CDC), between 1998 and 2018, there were 202 outbreaks linked to drinking raw milk, which resulted in over 2,600 illnesses and 228 hospitalizations. Despite a romanticized image of drinking milk fresh from the farm, the reality is that consuming raw, unpasteurized goat milk is a significant and unnecessary health risk.

Goats produce about 2% of the world's total annual milk supply, but this production is highly specialized. The notion that all goats are dairy is a common misconception, as these versatile animals are purposefully bred for different outputs, including milk, meat, fiber, and companionship.

According to a 2017 CDC study, 96% of foodborne illness outbreaks linked to milk or dairy products were the result of consuming unpasteurized, or raw, milk. This statistic highlights the significant risk associated with skipping the pasteurization process, a risk that applies to all raw milk, including that from goats. Many people believe fresh, raw milk is safer or more nutritious, but scientific evidence and numerous outbreaks tell a different story.

Goat meat is consumed by over 60% of the world's population, yet many Western consumers are just discovering its nutritional benefits. This high demand has led to a focus on maximizing production, but for health-conscious consumers and small-scale farmers, a different question arises: what is the healthiest meat goat? The answer depends on the breed's genetic traits for leanness, its natural resilience, and the overall management of its environment.