Other production challenges require new and expanded efforts in basic and applied research being conducted at the Georgia Center for Small Ruminant Research and Extension . Current Research Marketing Systems and Demand. Over the past 10 years the economics group at the Fort Valley State University Agricultural Research Station has conducted research, c ollected i nformation, and provided expert testimony on marketing channels for goats and consumer attitudes toward chevon and other goat products. Recently, significant collaboration has occurred with the Georgia Meat Goat Association in identifying needs, providing intelligence and establishing an ongoing research agenda. That Slaughter Goats, new publications issued by the Agricultural Research Station, contain a listings of all markets in Georgia with regular goat sales and slaughtering facilities.
Information includes location, schedules, and recent records of volume and prices.
Future activities will focus on constraints related to value-based marketing, quality control, cooperative agreements and marketing alliances, equity issues and the economics of production. Quality Factors of Fresh and Processed Goat Meat . Goat carcasses are highly lean with low intramuscular fat. Little information is available on the inherent factors affecting palatability and tenderness of chevon. Muscle pH, carcass storage temperature, processing time and aging period can all influence final product quality at the consumer level.