Goat producers from across the state exchanged ideas and learned new strategies Saturday at the Southern University Ag Center's annual goat field day. Ag Center research associate and retired USDA meat specialist Curtis Chisley (pictured) surveyed participants' opinion of goat sausage. Chisley and Albert Howard, meat manager, made four samples of goat sausage from 100% goat meat to a 50%-50% goat meat and pork combination. Fatemeh Malekian, Ag Center food scientist, analyzed the nutritional value of the variations and provided the findings to the producers. The group most preferred the 100% goat sausage and a sausage with goat and pork. "This shows promise for goat producers," said Chisley. "There is a market for goat products in the state." For complete coverage, see Advocate article SU hosts Goat Day <http://www.2theadvocate.com/news/43733417.html> .
Sunday, April 26
Goat field day opens doors for production, consumptions options
Goat producers from across the state exchanged ideas and learned new strategies Saturday at the Southern University Ag Center's annual goat field day. Ag Center research associate and retired USDA meat specialist Curtis Chisley (pictured) surveyed participants' opinion of goat sausage. Chisley and Albert Howard, meat manager, made four samples of goat sausage from 100% goat meat to a 50%-50% goat meat and pork combination. Fatemeh Malekian, Ag Center food scientist, analyzed the nutritional value of the variations and provided the findings to the producers. The group most preferred the 100% goat sausage and a sausage with goat and pork. "This shows promise for goat producers," said Chisley. "There is a market for goat products in the state." For complete coverage, see Advocate article SU hosts Goat Day <http://www.2theadvocate.com/news/43733417.html> .
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