Possibilities with Goats
Goat producers can bow add sausage to the list of possible goat products that they can offer thanks to five years of work by Ag Center researchers and meat processors. Last month,
the Center hosted its annual goat field day, where the producers sampled four goat sausages ranging from 100% goat meat to a 50%-50% goat and pork combination. Ag Center research
associate and retired USDA meat specialist Curtis Chisley surveyed participants' opinion of the goat sausages he and Albert Howard, meat manager, produced.
The group most preferred the 100% goat sausage and a sausage with goat and pork. "This shows promise for goat producers," said Chisley. "There is a market for goat products in the
state." Fatemeh Malekian, Ph.D., Ag Center food scientist, analyzed the nutritional value of the variations and provided the findings to the producers.
They also learned basic goat health care, direct marketing and product development, cost benefit analysis, forage based production, and parasite control. Some received FAMACHA
training.
Goat researchers and veterinarians demonstrated soil testing, injections for parasite control and goat castration, dehorning and artificial insemination. The Advocate published
this story on the event:
SU HOSTS GOAT DAY
(Click for The Advocate story)
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