Conservation status | FAO (2007): not at risk[1] |
---|---|
Country of origin | Asia Minor[2] |
Distribution | |
Standard | MIPAAF |
Use | milk[4] |
Traits | |
Weight | |
Height | |
Skin colour | pinkish white, dark where the coat is black |
Wool colour | white |
Face colour | white with black sides, black crown and black ears |
Horn status | sometimes horned[5] |
Beard | males usually bearded[5] |
Tassels | may be present[5] |
|
The Maltese is a breed of domestic goat from the east and central Mediterranean area.[4]: 371 It originates in Asia Minor, and takes its name from the island of Malta.[2] It is raised mainly in southern Italy, and particularly in the islands of Sicily and Sardinia.[4]: 371 Although the Maltese: Mogħża Maltija is reported to DAD-IS,[6] the official view is that there are no pure-bred specimens of the breed in the Maltese islands, although it is possible that some modern Maltese goats are closely related to the original type.[7]: 36 The Maltese is also present in Greece, Turkey[8] and the Maghreb.[4]: 371
The Maltese is a long-haired white goat characterised by a raven-black area on the top and sides of the head and long pendulous black ears which turn outwards at the tip.[4]: 371
In Italy, the Maltese is one of the eight autochthonous Italian goat breeds for which a genealogical herdbook is kept by the Associazione Nazionale della Pastorizia, the Italian national association of sheep- and goat-breeders.[9][10]: 90 The herdbook was established in 1976.[2] The Italian population of the breed was estimated in 1983 to be about 70,000, and in 2005 at 40,000. At the end of 2013 the registered population reported was 1934.[11]
In 2023, a non-profit organisation named Breeds of Origin Conservancy collaborated with a Maltese farm in Delimara known as Tulliera Farm Deli and imported 60 goats from Sicily in order to strengthen the endangered indigenous Maltese goat population in Malta. [12]
The Maltese is a valued milk breed; the milk has pleasant taste without an excessively "goaty" odour or flavour. Yield per lactation is 242 ± 87 litres for primiparous, 307 ± 141 litres for secondiparous, and 358 ± 160 litres for pluriparous, nannies; it may reach 500–600 kg in 300 days.[2] The milk has an average of 4.28% fat and 3.66% protein.[4]: 372 In Sicily the milk is used to make ricotta and traditional caprino cheeses including Padduni, which has PAT status, and Formaggiu ri crapa.[4]: 372
Kids are slaughtered at a weight of 8–11 kg.[4]: 372