Goat farming in Auvergne-Rhône-Alpes is thriving

Pierre-Jo Aufranc, president of the National Interprofessional Goat Association (Anicap), reported that goat farming in Auvergne-Rhône-Alpes is experiencing strong growth. The region benefits from well-established companies that collect milk and produce several AOPs (Appellations d'Origine Protégée), which are European quality labels for products with specific geographical origins and production methods.

Challenges related to consumer spending

While the goat farming sector has not been heavily impacted by recent climate changes, there are concerns about high-value products potentially suffering due to reduced consumer purchasing power. Maintaining producer prices and expanding production require substantial investment, which poses a challenge for farmers.

Health and promotional efforts

The goat is less commonly found on maps tracking Rabbit Hemorrhagic Disease (RHD), a viral illness affecting rabbits, but vigilance is still needed. Anicap is working on promoting goat cheese through new recipes and developing innovative products made from goat milk to enhance the sector's appeal.

Resilience to climate conditions

Goat farming has shown greater resistance to recent droughts and heatwaves compared to other livestock species, partly due to the animals' presence in mountainous areas less affected by climate changes. Spring grass growth supported production, but current conditions are becoming more challenging. Milk production has either remained stable or increased despite dry years.

Promoting the profession and addressing workforce issues

Anicap is promoting goat farming through initiatives such as "Tomorrow I will install" days on farms, aimed at attracting new producers. The sector has a relatively young workforce with a balanced gender ratio, and female farmers are particularly well-suited to goat farming. However, short careers and a lack of long-term career visibility remain concerns.

Future of kid meat production

The sector faces challenges in the future of kid meat production. Recent years have seen the adoption of long lactation techniques, which reduce the number of kids but allow for year-round milk production. The catering industry has started promoting kid meat consumption, but the closure of the LDC slaughterhouse in Saône-et-Loire has forced a reorganization of transportation routes. Currently, only two slaughterhouses in France handle kid slaughter: Ribot in Vaucluse and Loeul and Piriot. The resumption of fattening operations by Loeul and Piriot in the west is a positive step forward.