24 March, 2022
Goat production up-and-coming
Jo and Craig Stewart’s Goat Production Day was a huge success, with double the number of participants as last year.
Held last Friday, March 18, it was the second time
the annual event has been held. Industry professionals
travelled from across the country to speak to goat producers
about the up-and-coming goat industry.
Gilgandra’s very own Jenny Bradley was a speaker
at the event, and used her interchangeable knowledge of
the sheep industry, to talk about measuring goats for
“Within my sheep industry, I concentrate on the
commercial side of things and then the seed stock side,
to drive all the eating quality traits that you can’t see,
but we can measure them.
“Days like today are massively important. Today is
so exciting because it’s really an emerging industry,
there’s so much potential, huge potential. You’ve got
goat producers who have got 60 up to 10 thousand goats
here today,” said Mrs Bradley.
Researchers from the University of New England
(UNE) also presented at the production day, where they
focused on things such as chemical control and goat
Dr Emma Doyle originally had a background in
sheep, however realised there was a hole in the market.
“Coming from sheep, it’s been a nice transition into goats because I realised, they had such a big issue with parasites, with very little chemical controls on hand for things.”
Jarrod Lees, another researcher at UNE, saw an
opportunity come up a few years back to look at the eating
quality of goats.
“Where Emma saw the parasite side of things and
the need for chemical control, I saw the need for goat
meat to be recognised that it’s got good quality, and then
actually market that good quality and try and build a
secondary income stream for goat meat. It’s not just a
curry house in Sydney or export type thing,” said Mr
The speakers agreed that the goat production day
was an incredibly important day for bringing the industry
“Everyone needs to come together and work together
for a common goal which is building the industry and
allowing producers to make the most money they possibly
can out of it,” said Mr Lees.
“I think too because it hasn’t been an established
industry, we are now at a point where all of a sudden
bucks are worth a fortune, so you can try and be on the
front foot of an industry that is starting to really take
The day was topped off by goat pies provided at lunch, a definite crowd favourite.