Introduction to the Kiko Goat

Kiko goat, also known as the New Zealand Kiko goat, is a breed that is widely popular among farmers and breeders for its hardiness, adaptability, and meat production. It is a relatively new breed that has gained recognition and demand in the United States, particularly in the southern regions. Kiko goats are known for their excellent foraging abilities, resistance to diseases, and high fertility rates, making them a profitable investment for farmers who are interested in meat production.

In this comprehensive guide, we will explore everything you need to know about Kiko goats, from their history and origin to their physical characteristics, feeding and nutrition, housing and shelter, health management, breeding and reproduction, marketing, associations, and frequently asked questions. Whether you are a seasoned farmer or a beginner who is interested in raising Kiko goats, this guide will provide you with valuable insights and practical tips to help you succeed in your venture.

History and Origin of the Kiko Goat

Kiko goat was developed in the 1980s in New Zealand by crossbreeding feral goats with dairy and meat goats. The goal was to create a breed that could thrive in the harsh environments of New Zealand and produce high-quality meat that could compete with imported meat. The name “Kiko” comes from the Maori word “kikokiko,” which means “flesh” or “meat.”

Kiko goats were first imported to the United States in 1992, and since then, their popularity has been on the rise. Kiko goats are now recognized as a distinct breed by the American Kiko Goat Association (AKGA) and other goat associations. They are known for their hardiness, adaptability, and meat production, which makes them an ideal choice for farmers who are looking for a low-maintenance breed that can produce high-quality meat even in adverse conditions.