Dairy
Kiko
D tier
Kiko goats were developed in New Zealand for hardy meat production on rough hill country, not for the milking parlour. Does milk well enough to raise vigorous kids; surplus human milking is possible but short-season and low-volume compared with Alpine or Saanen. Any Kiko milk that reaches a kitchen is typically homestead fresh milk or a stopgap in mixed herds. Expect standard goat flavour without the solids density of specialist dairy breeds. Choose Kiko for meat and low-input ranching; choose dairy breeds when milk is the product.
Track this ingredient
Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
New Zealand breeders formed the Kiko from feral and dairy crosses for survivability and growth.
Export of Kiko genetics targeted meat markets, not dairy registries.
American ranchers adopted Kikos for parasite-tolerant meat herds.
Occasional dual-purpose claims still ranked milk far behind carcass performance.