Three years ago, WA Hugo started farming dairy goats on 8ha just outside Lambert’s Bay. Today, he has a herd of 150 goats and produces various cheese products. Jeandré van der Walt visited him on his farm, Bettiesville, to learn more about the dos and don’ts of dairy goat farming.
“I’ve always been fond of goats. When I was young, we always had goats around and used to drink a lot of goats’ milk,” recalls WA Hugo, owner of the farm Bettiesville near Lambert’s Bay.
When the opportunity presented itself in 2016, Hugo therefore lost no time in pursuing his dream of dairy goat farming and commercial cheesemaking. He markets the cheeses under the ‘Bettie Bok’ brand.
Hugo points out, however, that starting out in dairy goat farming is not that simple: it takes careful thought and planning.
“You need to ask yourself two questions: why am I choosing goats? And what do I want to achieve with my goat farming operation?” says Hugo.
FINDING THE BEST GOAT
The Bettiesville herd consists of 150 goats, with 75 ewes in milk. Hugo farms mainly Saanen goats due to their high milk yields and docile temperament. But he adds that there are a number of breeds to choose from, such as the Toggenburg and British Alpine.
“Choose the breed you want to farm based on what you want to achieve with your business,” he advises.
When buying dairy goats, Hugo says it is important to look particularly at temperament and the udder.
“Examine the udder of the ewe thoroughly to ensure there are no lumps. If you can, milk the ewe with your hand. A goat that’s difficult to milk by hand will also be difficult to milk in the dairy parlour.”
In addition, look for goats with a shiny coat. “Goats with coarse, dry, curly hair may very well have some underlying health problem.”
HOUSING AND ENCLOSURES
This story is from the February 22, 2019 edition of Farmer's Weekly.
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This story is from the February 22, 2019 edition of Farmer's Weekly.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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