Goat meat plays a major role in African cuisine, culture, and economy. It’s not just a source of protein—it’s a centerpiece at celebrations, a livelihood for millions, and a growing commercial opportunity.

Production Powerhouse: Africa produces about 1.47 million tons of goat meat annually, making up roughly 23% of global production.

Popular Breeds: Indigenous breeds like the Boer, Kalahari Red, and Somali goats are prized for their adaptability and meat quality.

Cultural Significance: Goat meat is often featured in traditional dishes and ceremonies across the continent, from Nigerian pepper soup to Ethiopian tibs.

Economic Impact: Goat farming is a vital income source, especially in rural areas. It requires relatively low investment and thrives even in arid regions