Upgrading Native Goats!

Our local goats have the best tasting meat among all breeds and not even the popular Boer could match it.
Walang anghit at ang balat malambot making it ideal in preparing “Kilawin,” an Ilocano delicacy made out of half-cooked goat skin and meat.
But our native goats are too small for farmers to make a modest income raising them.
This is the reason why I recommended to Agriculture Secretary Francisco Tiu Laurel, Jr. an upgrading program for our native goats to make them bigger with more meat without losing its distinct taste.
Spanish Goat breeders will be brought in from the U.S. for this program, a breed which I selected because of its similarity with our native goats which I believe also came from Spain.
Aside from the DA-funded Caprine Upgrading Program, I am also starting my own experimental upgrading using another Spanish breed, the Lamancha.
The Lamancha was developed in Oregon by an American breeder, Eula Frey, for dairy production but the breed has an outstanding meat quality and fairly good size.
Unlike another dairy goat breed, the Anglo Nubian, Lamancha meat does not have the stinking goaty smell making it an ideal breed in meat production.
I am starting my upgrading program with 50 native goats and 5 Lamancha half-breed young bucks and I expect to produce bigger and heftier meat goats by next year.

#exploringdiscovering!