An advice from a Commercial Boergoat farmer in Botswana – Ricardo Setshego
The Boer or Boerbok is a South African breed of meat goat. It was selectively bred in the Eastern Cape from about 1920 for meat qualities and for the ability to survive by grazing on the thorn veldt of that region. It has been exported to many countries, and has been used to improve the meat qualities of other breeds.
The Boer goat was bred from the indigenous South African goats kept by the Namaqua, San, and Fooku tribes, with some crossing of Indian and European bloodlines being possible. They were selected for meat rather than milk production; due to selective breeding and improvement, the Boer goat has a fast growth rate and excellent carcass qualities, making it one of the most popular breeds of meat goat in the world. Boer goats have a high resistance to disease and adapt well to hot, dry semideserts.
Boergoat are prized for their size, rapid weight gain, carcass quality, hardiness, and docility. These qualities can be passed on even when Boer bucks are bred to does of other breeds. Boer does are renowned for kidding as often as two times in three years, frequently bearing twins and sometimes triplets.
Boergoat are very hardy and can adopt to all types of weather and climate. They normally feed on leaves of trees, corns, green grasses and some other supplementary feeds. Because they require less food they are easy to maintain.
Boers have faster growth rate as they have a high feed conversion enabling them to add more meat faster and attain market weight in shorter periods than other goats.