Contact
Ólafur Reykdal
Project Manager
olafur.reykdal@matis.is
Icelandic goat products - Possibilities and specialties
The project "Increased value and uniqueness of goat products" is funded by the Agricultural Productivity Fund and is carried out at Matís in collaboration with the Icelandic Goat Breeding Association. Strengths, weaknesses, threats and opportunities in goat breeding were analyzed. The Icelandic goat population is small and is in danger of extinction. Therefore, the population needs to increase in order for it to stay afloat. The best advice in this fight is to find as many uses as possible for the goats' products. There are many interesting products, dairy products, meat products, stalks (skins), skins, yarns, etc. The goats themselves offer many opportunities in tourism and the fashion sector can process goat products. Numerous sources on the quality and health of goat's milk and goat meat were examined and the results are summarized in the report. Goat's milk is in many ways different from cow's milk, although the main ingredients are in both types of milk. Goat's milk contains health-promoting substances such as bioactive peptides and conjugated linoleic acid. Goat meat is very lean and has the most protein-rich meat. It contains conjugated linoleic acid like milk. Finally, an overview is given of possible products from goat's milk and goat meat.
The project “Added value and special status of goat products” is supported by the Agricultural Productivity Fund and carried out at Matis in cooperation with the Association of Goat Farmers in Iceland. SWOT analysis of goat farming in Iceland was carried out. The Icelandic goat stock is small, and extinction is a possibility. Therefore, it is necessary to increase the number of goats in the country. The best solution is to use to stock and increase the production of goat products. Many different products can be produced. The goats and their products are of interest to tourists. The fashion industry can use some of the goat products. A literature review was carried out on quality and wholesomeness of goat milk and goat meat. Results are listed in the report. Goat milk is different from cow milk although the same nutrients are found in both milk types. Goat milk contains health promoting compounds, eg bioactive peptides and conjugated linoleic acid. Goat meat contains little fat and is rich in protein. It contains conjugated linoleic acid as the milk. Finally, the possible goat products from milk and meat are revied.
