They found no significant difference in nutritional value between alfalfa, the usual goat forage, and the leafy peanut plants. Forage peanuts don't produce nuts like the kind people eat, so most of their nutritional value is in the leaves. Scientists at Fort Valley, who conceived the goat-peanut idea, kept live herds to see how the practice worked outside the laboratory. They found the goats may prefer peanut plants over alfalfa in the fall breeding season. These results suggest setting aside some peanuts for pasture might be a profitable option.
Goats are a low environmental impact livestock.
A recent study done for USDA's Agricultural Marketing Service shows goat meat will gain markets because of the United States' increasing cultural diversity. Caribbean and West African cuisines use mature goat meat for jerks and barbecues. Greek, Italian and other European cultures also make goat part of their holiday fare. Latino cuisine favors Cabrito, or meat from a kid goat weighing less than 20 pounds. But it isn't just new immigrants who want goat.