Goat meat may become new gourmet food

Press, 1 December 1987, Page 58

Goat meat may become new gourmet food

PA Wellington Goat meat, or chevron, is likely to become a gourmet food and should be returning more than $8 million to New Zealand goat farmers by 1990, according to Noel Wilkinson, , the executive director of the Mohair Producers’ Association. While the potential for mohair and other goat fibres was excellent, the prospects for goat meat were no less exciting, he said. Increasing availability of goats for processing would enable New Zealand to develop overseas markets; It was a M.O.P.A.N.Z. belief that this should lead to price increases, not decreases as some industry commentators

had claimed recently, Mr Wilkinson said. Only now were there enough animals to consider starting substantial marketing programmes in identified markets. Contrary to some views, Mr Wilkinson said, goat meat had a good chance of becoming a successful gourmet food. “This is because it will be perceived as a low-fat alternative for the healthconscious consumers in First World countries, including New Zealand.” It has a fine texture, like chicken,' and has no strong flavour differences over low-fat content and calories, and the virtual lack of a smell during cooking was sure ,to give chevron every prospect of sus|ess as a gourmet