The Rural Voice, 1999-04, Page 25this is still not enough to meet the
market demand.
Marie Hewitt of Hewitt's Dairy in
Hagersville, the largest goat milk
processor in Ontario, has seen the
business grow from nothing to 90
goat shippers from Southern Ontario
to Lindsay in the east and Barrie in
the north. With more people
internationally drinking goat milk
than any other dairy product, there
are 126,000 goats in Ontario,
representing 36 per cent of the
Canadian industry.
It is society's concern for health
that is driving much of the industry
shift. Thomas calls goat milk a
"human -friendly food."
"A cow is not designed to feed a
six -pound baby," she says. "The
goat, being closer to humans in size
produces milk that is more
physiologically acceptable to babies
and children."
AIso, vitamin A in goat milk is
fully useable to human
digestion, while in cow milk
the vitamin "A" in the carotene must
be converted first with help from the
thyroid gland. While this may not be
a problem for most adults, infants,
diabetics and people with low thyroid
activity are unable to convert the
carotene, which is the ingredient that
causes the yellow tinge in cow's
milk.
A different protein in goat milk
makes it an alternative to those with
cow milk allergies. Individuals who
are sensitive to the cow milk protein
produce antibodies which initiate a
chain reaction.
This is not the same as being
lactose intolerant. While many
believe goat milk to be lactose -free
that is not the case, says Armstrong.
However it does have 13 per cent less
lactose so it may be better for those
who are lactose sensitive. These
people will suffer from a bloated,
uncomfortable abdomen or pain.
Symptoms of a milk allergy range
from frequent colds and ear
infections, to skin rashes, asthma,
bronchitis or pneumonia and nausea,
vomiting or diarrhea. In worst case
scenarios the allergy can result in
total collapse.
Goat milk has also been proven to
be a good choice for those suffering
from ulcers. It has buffering qualities
and because of the composition of fat
globules is easier to digest. Thomas
explains that the globules are much
tinier and the membrane that holds
them together is softer.
Goat milk fatty acids have a
unique metabolic ability to limit
cholesterol deposits in body tissues.
As they metabolize more like sugar
they are quickly converted to energy.
Goat milk, says Armstrong is not
fattier than cow milk, being regulated
(4 4 ,
Sylvia Parrish and her husband Jim
sold their quota and switched to
goats as a way of expanding their
farm.
to 3.25 per cent butter fat.
And finally, she says, "good
quality goat milk tastes like good
quality cow milk. A lot of people
can't tell the difference."
Goat milk cheese is lower in
calories, cholesterol and fat and equal
as a source of calcium. According to
Dutra, it is becoming the fastest
growing product in the deli
department, showing a growth of 27
per cent per year. "And that's
definitely not just the health food
market," he says.'"It may not be
mainstream yet, but it's on the path."
It's that potential that's driving
many farmers to make the change.
Jim and Sylvia Parish of RR3, Blyth
switched from cow milk production
to goats this past year. The Parishes
knew they either needed to expand
their existing dairy herd or go to
something else to improve cash flow.
Wanting something that would allow
them to involve their four children,
Corey, 18, Joanne, 16, David, 12 and
Jaimie, eight, and maintain a family
farm, the Parishes began to consider
a goat milk operation.
"A lot of families had made the
change and told us they had never
regretted it," says Jim. "As we
looked around and talked about it we
could see more of a future in it. So
when a guy mentioned there was a
herd for sale we decided to go for it."
There are five types of goats used
primarily for milk production,
Saanens, Alpine, Nubian,
Toggenburg and LaMancha. The
Parishes purchased a "closed herd" of
Saancns, which are generally the
better milkers.
Henk and Ellen Van schaik, also
of the Blyth area, switched recently
from broiler chickens to goats. They
purchased 60 mixed young goats and
like the Parishes hope to expand
within their own herd. Goats often
produce twins and occasionally
triplets, so it is feasible that a herd
can double in one year, says
Armstrong.
While the Parishes were able to
adapt their dairy barn for goats, with
a milking parlour for 48, the Van
schaiks did extensive renovations to
a former pig barn, on a recently
purchased farm. With a milking
parlour for 68, Henk would like to
see his herd number 400 someday.
Both families made a good move
in starting small. Armstrong suggests
that anyone beginning a goat milk
operation should start with about 50
quality animals. Breeding your own
from good stock is more economical
and faster in the long run.
One of the biggest attractions to
goat husbandry is the animals. As
much as goat milk is gaining
recognition for its health benefits,
farmers are quick to sing the praises
of the endearing animals.
Second only to the dog in being
the oldest domesticated animal
in the world, goats aren't just
smaller than dairy cattle and require
less food, but they are friendly,
APRIL 1999 21