The word 'tragedy' comes from the ancient Greek and means "goat song"
In 2002 a herd of goats in Canada were implanted with a spider gene. Their milk is skimmed, and the protein extracted is used to produce a fiber identical to spider silk, patented as BioSteel.
There are 45 people in the U.S. listed on whitepages.com with the last name 'Goat'
(Mark Morton, 'Gastronomica', Fall 2010)
In 2009 about 839,000 goats were commercially slaughtered for meat in the U.S.
In July, 2010 there were approximately 3.67 million market goats in the U.S. and about 390,000 milk goats. (USDA 2010)
Goat meat is the most popular red meat in the world, and goats milk the most popular milk source.
When Tennessee fainting goats are frightened or excited, their muscles lock up and they often fall over (faint) and lie stiff for a few seconds. (Also called Myotonic goats, Stiff Leg or Wooden Leg goats).
Archaeological evidence suggests that goats were domesticated about 10,000 - 12,000 years ago.
There are about 500 million goats in the world, and they produce almost 5 million tons of milk annually.
Top 5 Goat Countries: (2000).
• China - 148 million
• India - 123 million
• Pakistan - 47 million
• Sudan - 37 million
• Bangladesh - 34 million
Goat meat is used in Latin America, the Caribbean, and many Mediterranean countries. It has never gained popularity in the U.S. Goat meat is lower in fat, cholesterol and calories than beef.
Most people that are allergic to cow milk products or who are lactose intolerant can use goat and sheep milk products. The lactose or protein in the milk is what usually causes the allergic reaction or intolerance. Goat & sheep milk both have lactose and protein but it is of a different make up that doesn't bother most people.
The proteins in cow's milk are huge, fit for an animal that will one day weigh in over 500 lbs. The proteins in humans, sheep, and goats, are very short, which is why babies (the infirm, and arthritics) will often thrive on goat's milk, and raw goat's milk also is loaded with the enzymes that enable the metabolizing of the calcium.
and other Publications
An extensive selection of free magazines and other publications
FOOD TRIVIA and FOOD FACTS
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
& COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
FoodReference.com (since 1999)
FOOD TRIVIA and FOOD FACTS SECTION