Although chevon or goat meat is considered a delicacy, not a lot of people have tasted it. In rural areas, goat meat is regularly served as “caldereta” in birthday, wedding, and fiesta celebrations. In the metro, however, people rarely get to eat goat meat. Consumers often choose to purchase beef, pork, or chicken for their meat dishes.
However, experts from the Philippine Council for Agriculture, Forestry and Natural Resources Research and Development (PCARRD) say that a lot of health-conscious consumers opt to eat chevon because of its lower fat content. Since the current supply does not meet the increasing demand, goat meat fetches a very high price in the market. Still, goat production must be improved to ensure a stable supply in the future.
Several factors contribute to poor goat production. First, a female goat generally only bears one to two kids per kidding. It then takes about eight months or more until a doe can produce kids, making goat breeding a slow process. Furthermore, it takes around eight months until a goat is ready to be slaughtered for its meat. Also, a goat’s slaughter weight only averages 15 kg for native goats and about 3o kg for upgrades and crosses.