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Goat Head

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 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.

Common goat

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.



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