Sandra and her 250 goats
When the sun’s golden rays flood into the milking parlour at half past five in the morning, Sandra Fitze is already almost finished with her work. She puts her heart and soul into milking 200 goats each and every day. The Hofberghof farm in Wil is home to a total of 250 of these lively creatures.
The journey to becoming a goat farmer
In addition to goat farming, the Fitze family also practices some arable farming and keeps 160 breeding cattle. However, the decision to keep goats was not clear from the start. “It took some time before we came to the decision”, she recalls. In the form of goats, however, she would ultimately find an animal that not only fits well with the farm, but also with her personally.
Healthy from head to hoof
Goats are very intelligent and curious animals. For them to stay healthy, the right housing and feed are essential. The feed is mixed in a feed wagon with sugar beet molasses, a by-product of sugar production. This mixture ensures that the animals get everything they need. “Goats don’t like warm temperatures”, explains Sandra. In summer, a ventilation system brings fresh air into the barn. “The way we keep our animals ensures that they very rarely fall sick”, says Sandra. Hoof care is just as important as a manicure for humans. The goats’ hooves are therefore trimmed every three months.
Swiss goat breeds
Sandra keeps her goats for milk production. In mountain areas, however, they are also used to combat scrub encroachment. After all, they are big fans of eating shrubs and bushes. “We keep Chamois Coloured mountain goats, Saanen goats and two goats of the Bündner Strahlenziege variety”, says Sandra. These breeds produce a great deal of milk and their short hair is easy to care for. What is more, these animals also have a pleasantly calm nature.
“Goats are very intelligent animals. They know exactly what they want and what they don’t like”.
Cheese, meat, milk and more!
“Our milk goes to the cheese dairy where it is processed into cheese”, explains Sandra. The finished cheese is then delivered to the farm shop where it is sold together with milk, meat and ice cream. “Goat meat is unfortunately only a best-seller at Easter”, says Sandra. Nevertheless, the meat is available all year round and is also healthy, as it is very low in cholesterol and is a source of high-quality proteins and vitamins. Those who do not tolerate cow’s milk so well can switch to goat’s milk products, which also represent a very good option for allergy sufferers.
Sandra will continue to focus on goat farming in the future. “Our greatest reward is when we have happy animals and our products are appreciated by our customers”.
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