Pig farming business in Nigeria could be quite a profiting business, if done right.
In this post, I’ll be taking you through how you can start a profitable pig farming business in Nigeria.
I’ll as well show you how you can go through our practical pig farming training in Nigeria.
In this practical training, we’ll allow you to visit our associate pig farm near you, to learn, practically, how to run your own piggery.
In fact, you can invite our experienced pig farmers to come and help you set up your piggery.
I’ll soon give you our company’s phone numbers.
Some people may not want to set up this business because for such people when you think of pigs they think of ‘dirt’.
Well in this case, that shouldn’t be looked at or thought of because this pig farming business could be a very good business that has the potential of yielding you large income and also sustaining you and your needs for years to come if properly invested in and managed well.
Pig farming business also known as ‘piggery’ is not only reared in Nigeria but also in most countries in various parts of the world.
Though some race and religion do frown at the thought or idea of consuming pig meat which is known as ‘pork’ yet this pig meat is still highly demanded.
In fact, pork meat is the second most consumed meat in the world, after chicken.
Don’t be surprised.
Global sales from pork exports by country amounted to US$27.3 billion in 2016.
Overall, the value of pork exports were down by an average -9.9% for all exporting countries since 2012 when pork shipments were valued at $30.3 billion. Year over year, total pork exports increased in value by 18.2% from 2015 to 2016.
From a continental perspective, $17.8 billion or 65.1% of all pork exports originated from Europe. Trailing in second place were North American exporters at 25.8%. Latin America (excluding Mexico) and Caribbean nations accounted for 6.3% of total pork shipments, followed by Asia at 2.4%.
|Rank||Exporter||2016 Pork Export||World Total|
|2.||United State||$4.2 billion||15.5%|
What is the Pork Consumption in Nigeria Like?
According to the similar survey as above Nigerians (at average) eat 8.8kg of pork per person per year
This of course is not bad, if you consider the fact that Nigeria is a country of 182 million (as at 2017).
9kg multiply by 180 million gives you a good figure.
Does That Mean I Cannot Start a Pig Farm in Nigeria?
No. It simply means that you may not want to locate your pig farm in the northern part of Nigeria (a zone dominated by Muslims.
So many people are eating pork from south, east and non-Muslims in the northern part of Nigeria.
But before you jump out to start your own pig business, let me issue a strong warning;
The existence of market demand doesn’t always equal an opportunity to make money in Nigeria pig market.
Forget all the noise you’re hearing about economy diversification and HUGE profitability in Agric Business.
To make good money in any business is never an easy task.
You need to be smart and curious.
You must pay attention to every details and do things differently from others.
One of the details you need to pay attention to is about pig diseases.
Just as it’s in every animal husbandry (poultry, cattle, even humans), sicknesses and diseases are inevitable.
Common Diseases in Pig Business
|Colibacillosis (E. coli)||Diarrhoea (scours) ; sudden death||Fluid therapy; antibiotics (I,O,W); warmth||Improve hygiene; vaccinate sow/gilts; provide a warm clean creep area||Coccidiosis may be involved|
|Coccidiosis||Diarrhoea at 10-21 days of age||Fluid therapy; coccidiostats||Improve hygiene; provide a warm, clean creep area||–|
|Overlay / trauma||Sudden death||None||Provide a warm, clean creep area; check farrowing crate design||–|
|Starvation (hypo-glycaemia)||Weakness; death||Dextrose solutions; supplementary feeding||Improve sow’s milk supply||Ensure gilts have adequate functional teats|
|Stillbirths||Born dead||None||Various methods||Many causes; consult a veterinarian|
|Miscellaneous infections||Lameness; sudden death||Antibiotics (I)||Improve hygiene; repair flooring||Infection due to bacteria; swollen joints commonly seen|
|Exudative epidermitis (greasy pig)||Skin lesions; death||Antibiotics; skin protectant; vitamins||Improve hygiene; provide a dry, warm, clean creep area; prevent skin abrasions||Staphylococcus hyicus infection|
Diseases of the post-weaning period in pigs
|Colibacillosis (E. coli)||Diarrhoea ; sudden death||Fluid therapy; antibiotics||Vaccinate; improve hygiene; provide warmth for weaners; reduce stress at weaning||A common and expensive problem|
|Respiratory disease||Coughing; sneezing; reduced growth rate; sometimes death||Antibiotics (I,W,F); improved ventilation and environment||Improve ventilation; reduce stocking density; reduce stress; antibiotics; vaccinate||Enzootic pneumonia; pleuropneumonia ; pasteurellosis; Glasser’s disease ; Streptococcus suis|
|Swine dysentery||Diarrhoea with blood; diarrhoea; reduced growth rates; death||Antibiotics (I,W,F); reduced stocking density||Improve hygiene; antibiotics (F)||Avoid purchasing infected pigs; control rodents|
|Proliferative enteropathy (PE)(ileitis)||Diarrhoea with blood; diarrhoea; reduced growth rate; sudden death||Antibiotics (I,W,F); iron; vitamin B||Antibiotics (F)||Three main syndromes affecting different aged pigs|
|Sarcoptic mange||Itching; dermatitis; rubbing; scratching; reduced growth rate||Miticidal sprays; pour-ons; injection and in-feed premix||Strategically treat breeder pigs and weaners/growers||May go unnoticed in a herd; may add to pneumonia problems; pigs of all ages can be affected|
|Intestinal torsion||Sudden death||Diet manipulation||None||A common cause of death in some herds|
|Gastric ulceration||Loss of appetite; vomiting; death||Rarely effective||Manipulate diet, including feed coarseness; reduce stress; reduce disease||Probably feed and disease related; can affect pigs of any age|
|Erysipelas||Arthritis; skin lesions; reduced growth rate; condemnations at slaughter||Antibiotics (I)||Vaccinate||Most losses occur between two and six months of age|
|Internal parasites(worms)||Diarrhoea; reduced growth rate; pneumonia||Parasiticides in-feed or injection||Parasiticides||Roundworm; whipworm; kidney worm|
|Skin lesions; death||Antibiotics; skin protectant; vitamins||Improve hygiene; provide a dry, warm, clean weaner pen; prevent skin abrasions||Staphylococcus hyicus infection|
Diseases of breeder pigs
|Farrowing sickness (mastitis, metritis, agalactia – MMA)||Reduced milk production; loss of appetite; higher body temperature||Antibiotics (I,W,F); oxytocin; anti-inflammatory drugs||Reduce feeding prior to farrowing; ensure good hygiene in farrowing crate; reduce stress on sows||Reduces number of pigs weaned per sow; infection due to bacteria|
|Lameness||Premature culling; reduced herd fertility||Rarely effective||Improve floor design; control erysipelas; prevent injuries; reduce conformation defects||Regularly check breeder pigs for leg lesions|
|Porcine parvovirus||Mummification; returns to service; stillborn and weak-born piglets||None||Vaccinate||Endemic and epidemic forms of this disease; fewer pigs sold per sow a year|
|Vaginal discharge syndrome||Reproductive tract infections||Antibiotics (I,W,F); antibiotic treatment of boar’s prepuce||Cull affected animals; improve hygiene of mating pens and dry-sow shed||Caused by bacteria and poor hygiene|
|Bladder infection (cystitis)
Reluctance to stand; sudden death
Antibiotic infection of boar’s prepuce
Increase water intake; improve hygiene in dry sow shed
|Boars transmit bacteria to sows and gilts at mating|
|Leptospirosis||Stillborn or weakborn pigs; abortion; returns to service||Antibiotics (I,W,F)||Vaccinate||Can also affect humans|
|Erysipelas||Abortions; reproductive failure||Antibiotics (I,W,F)||Vaccinate||Can also cause arthritis and skin lesions|
|Gastric torsion (see intestinal torsion )||Sudden death||None||Feed twice or three times per day; do not overfeed hungry pigs||Commonly seen when level of feeding is increased|
|Gastric ulcers||Loss of appetite; vomiting; depraved appetite; blood in dung; sudden death||Antibiotics (I); wet feed||Investigate feed, fineness, crude fibre and vitamin E/selenium; reduce stress||Can occur in pigs of any age|
The cause and control of Pig diseases was source HERE
The high merits of pig farming in Nigeria
There are many interesting things and high advantages for pig farming in Nigeria which made it a profitable business opportunity (if done right) and I will be listing them below;
- Low Investments into the Pig Business; unlike most other profiting livestock, pig farming do not need hug or massive capital or investment for setting it up. This is not to say pig farming business is the cheapest livestock in terms of investment requires because we have the likes of snail farming and grasscutter farming that’s cheaper. But when you compare pig business with poultry or fish farming, you’ll see that the investment required to set-up your piggery, feed the piglets and pigs, vaccinate the pigs is not as much as what you’ll spend in other livestock businesses.
- High Reproduction of Piglets; pigs are among one of the high reproducing livestock in the world. As a single sows (a female pig) is capable of giving birth to 7-15 piglets or farrows (a baby pig) at a time. Pigs do give birth twice a year and their gestation period is about 114 days (3 months, 3 weeks, 3 days). So therefore in a year, a sow can give you 10-20 piglets which will increase your production and profit.
- Pigs grow quite faster that other livestock like goat, cattle, sheep etc and as the capacity to covert energy to protein.
- The feeding costs for rearing pigs are relatively low unlike that of some livestock. Pigs and piglet can eat little amount of low quality food because most of their foods are kitchen garbage, roughage, agricultural waste and so forth.
- The nutrients in pigs can help to complement Nigeria deficiency in nutrients.
- Pig farming business in Nigeria is among one of the agricultural business that has the capacity of yielding quite amount of profit aside the investment (if done right).
- And lastly, the Nigeria weather condition is very suitable for pig farming unlike some livestock that are very selective of some weather condition, pigs can easily cope in most weather condition in Nigeria.
Best Weather for Pigs
Like everything, pigs too have their favourite weather.
Because pigs are not sweating animals, they hate heat.
If you observe very well, you must have seen pigs playing in some dirty water (which is the reason why some people hate pig). Well, the reason why pigs play with water is because pigs are not sweating animals.
Unlike humans and most other animals, pigs don’t have holes in their skin, so they hate heat.
That’s the major reason why most of the piggery are built just half-way, to allow a lot of breeze into the piggery.
Needless to say, cool weather is the best for pigs.
Be mindful of this as you’re starting your own pig farming business in Nigeria.
In the case of hot Sun, the piggery has to always have water, so as to allow your pigs to play inside the water whenever the weather is too hot.
By-Products of Pig
Another outstanding thing about pig farming business is that you can also earn from it by products.
This animal has so many different uses which are required by many different industries for different purposes.
- Fertilizers; pig feces and processed pig hairs can be used in making fertilizers.
- Paint brush; hairs form the pig body can be used in making paint brush and other industrial soft brushes.
- Shampoo; most shampoo industries get some of their raw material from pigs. The fatty acids from pig bone fat are used in shampoo production to give a pearl–like appearance.
- Paints; this same fatty acid from pig bone fat can be used in increasing gloss in paint production and cab also be used in fabric softener to give it color.
- Candle; in candle production, you can use the fatty acid from pig bone fat to stiffen the wax and raise the candle’s melting point.
- Tambourine; it is surprising to know that pig bladders can be used in making tambourines.
- Soaps and washing powders; to harden a washing soap or washing powder, fatty acid from the pig bone fat can be used as a hardening agent.
- Toothpaste; Glycerin from pig bone fat can be used to give to form toothpaste texture.
- Cigarettes; hemoglobin from the blood of the pig can be used in cigarette filters to create an artificial lung that supposedly lessens harmful chemicals reacting the smoker.
- Paper; bone gelatin can be used to improve paper production to stiffen it and reduce moisture.
- Photographic; bone gelatin acts as a bonding agents on the film sheet.
- Shoes and bags; the hairs and few skin of a pig can be used in shoes and bag production or designing.
- Face mask; collagen from pig can be used as face mask to help in reducing wrinkles and face line.
Pig Farming (Swine) Terminology
Below are some important terminologies you may want to be familiar with as a pig farmer.
You may not have to master all the below piggery terminologies but knowing few of them is never a crime.
|Abattoir||A pig slaughterhouse|
|AI||artificial insemination. The process of breeding a sow by using semen extracted from a boar instead of natural mating. This is a good way to add better genetics to a herd without raising multiple boars.|
|Anthelmintic||A drug treatment used to expel parasitic worms. An example of a typical anthelmintic is Ivomectin.|
|Barrow||male pig castrated before reaching sexual maturity.|
|Blind Teat||An irregular teat that is sometimes removed to prevent piglets from attempting to nurse on a useless teat|
|Boar||male hog or pig with intact testicles.|
|Body Capacity||This term describes the shape of a pig in relation to growth, health, feed conversion, and the quality potential of the carcass.|
|Bone||This describes the diameter of the bone in the legs, jaw and the width of the head. Good bone is important for determining how well the pig will carry it’s weight.|
|Bulk||Refers to a pigs diet. Bulk is the fiber added either separately or mixed in the pigs feed|
|Breeding Herd||Consists of gilts, sows, and boars. Including replacement gilts that are used
maintain a herd of pigs
|Butcher Hog||A butcher hog, also known as a market hog, is a pig that weighs between 220 and 260 pounds, is approximately 6 months old, and was raised to for slaughter.|
|Carcass||the carcass is the body of a pig after it has been dressed out(butchered)|
|Castrate||remove testicles by surgery.|
|Chitterlings||The small intestines of a pig. Can be prepared for consumption.|
|Colostrum||first milk produced by the sow; it provides immunity to the baby pigs for the
first few weeks
|Cracklings||cracklings are the by product of rendering lard. They are pieces of skin and meat that were browned. Also referred to as pork rinds.|
|Creep Feed||creep feed is a starter ration for for piglets. It is high in protein, usually from sugar and milk proteins for high energy.|
|Creep feeder||area accessible to small pigs but not their dams, in which a high protein
supplement is provided.
|Cross Breeding||cross breeding is a method used to maximize the quality traits of different breeds into a faster growing market hog.|
|Cull sow||full-grown female sold for slaughter. Usually showing poor physical
characteristics that make her undesirable for breeding.
|Culling||This is the process of removing any undesirable animals from the herd normally for
health or performance issues.
|Dressing percent||percentage of the butchered carcass that is usable, compared to live
|Drove||A herd or group of pigs|
|Electrolytes||electrolytes are mineral salts that get absorbed into the body to repair problems associated with dehydration, diarrhea, and fever|
|Embryo||This is a piglet in the very early stages og growth in the sows uterus.|
|Estrus||also known as “going into heat” or “in heat”, is the period when the sow or
gilt is sexually receptive. Usually every 21 days, with gilts starting
their first estrus between 5 and 8 months depending on the breed of pig.
|F1||F1 is the first offspring from the crossbreeding of two pure-bred pigs from different breeds|
|Farrow||to give birth to piglets.|
|Farrow to Finish||this means you raise the pig from birth to butchering size.|
|Feed Efficiency||The amount of feed needed for a pig to gain one pound of weight. This is an important factor when choosing pigs for farrow to finish.|
|Feeder Pig||These are young pigs, usually 6 – 10 weeks old that are produced by one farm then purchased and finished on another farm. It also refers to any piglet that is being raised for pork.|
|Finish Hog||a pig that has been raised to market weight and is ready for butchering.|
|Finishing||feeding a pig out to reach market weight.|
|Fitting||Getting a pig ready for a show or exhibit.|
|Following||“This is a practice we do not use. And another why we’re glad we raise our own food.” Following is used by feed lots and cattle ranches. They turn pigs out to basically clean up any left overs found in the feed lots after the cows have been moved. Pigs feed on the excrement and loosen up the soil that the cattle had been using.|
|Frame||The skeletal system of a pig. Large frames are desirable in pigs. Also relevant to bone.|
|Flush feed||increase feed to stimulate ovulation in females.|
|Full Feed||(self feed)- animals are allowed to eat as much as they will clean up; feed is
available at all times.
|Genotype||the genotype represents the genetic makeup. This is very useful and increasingly important as many more farms are using artificial insemination.|
|Gestation||pregnancy, lasting about 114 days in swine. Also known to some as 3 months, 3
weeks, and 3 days.
|Gilt||A gilt or gilts are young females that have not yet produced a litter.|
|Grading||This is a system of sorting pigs according to the quality of the carcass. The U.S.D.A. has a standard grading system.|
|Grower Pig||(finishing pig)- animal weighing between 40 and 220 lbs. that is being fed for
|Hand Mating||while you may think this refers to artificial insemination, it refers
to the practice of placing a boar in a pen with only one sow or gilt.
|Heterosis||also known as hybrid vigor. This refers to the superior quality from crossbreeding.|
|Hog||A pig that weighs at least 120 pounds.|
|Hogging Down||Letting pigs into a crop field to clean up or harvest the crop.|
|Hot Wire||an electric fence|
|Hurdle||A gate or solid board used to direct the pigs when they are being moved.|
|Inbreeding||This is the mating of two animals that are closely related in order to bring out the good traits. This doesn’t always work as hoped. Farmers call it Line breeding when it works and Inbreeding when it doesn’t.|
|In Pig||when a sow is pregnant she is in pig.|
|Lactation||this is the time when a sow is producing milk and feeding piglets.|
|Lard||lard is rendered pork fat. There are many uses for lard besides cooking.|
|Libido||When a sow is ready for breeding she will show sexual interest.|
|Limit Feeding||This is simply restricting the feed of sows and boars alike to avoid obesity and lengthen the time they pigs will be able to produce.|
|Line||A specific bloodline that can be traced to a specific animal or family group.|
|Line Breeding||repeatedly breeding a specific pig to generate offspring with specific traits. Breeding sibling to sibling or parent to offspring. Also called inbreeding.|
|Litter||all the offspring from a single farrowing.|
|Market Hog||see Butcher Hog|
|Mash||feed that has been ground. Usually fed to young pigs and sick pigs.|
|Meal||feed ground to a fine texture. Think cornmeal.|
|Mummy||A piglet that is born dead, but hasn’t fully developed. The piglet died too late in the pregnancy for the sows body to reabsorb it.|
|Natural Immunity||This is the ability an animal has to fight disease that it has gained over time. Some natural immunities are passed through a sows colostrum to the piglets.|
|Needle Teeth||These are the two teeth on either side of the jaw that look like canine teeth. They are extremely sharp and can damage a sows teats. Many commercial farms clip the needle teeth at birth. They are also called eye teeth or wolf teeth.|
|Offal||often referred to as animal waste, offal are actually the internal organs of a butchered pig. There are many uses for the organs but or modern society rarely uses them|
|Open||this term refers to a gilt or sow that did not conceive at breeding or may have absorbed the pregnancy.|
|Overlaying||when a sow crushes and kills her piglets by laying on them which results in crushing. This is quite common and results in many losses for pig farmers.|
|Oxytocin||a drug used to cause uterine contractions in sows and/or stimulate milk production.|
|Pathogen||a disease causing agent most commonly known as infectious organisms.|
|Phenotype||the physical characteristics displayed by a pig, including hair color, height, weight, and well, you get the picture.|
|Pig||a young swine. See “hog”|
|Pig Boards||if you’ve been a fair and seen the swine show you have seen a pig board. They are made from plastic and plywood, between 30 and 40 inches high and have hand holes cut in them. Pig boards are used to guide pigs when they are being moved. See also “hurdle”|
|Placenta||this is the sack within a sow that houses the piglets during pregnancy. After all the piglets have been farrowed, the placenta is passed.|
|Premix||this is a mineral pack that feed producers use to create a balanced diet in swine feed.|
|Prepotent||the tendency of a boar to pass on specific traits to his offspring, such as large hams, big bones, etc.|
|Primal Cuts||this refers to large cuts during butchering such as half a pig or a quarter of the carcass.|
|Probiotics||these are beneficial organisms used to aid sick or recovering animals. Probiotics are also used to help stimulate nutrient absorption.|
|Prolificacy||refers to the number of piglets produced by a sow or boar. Boars and sows that are not prolific, are culled.|
|Purebred||Pigs that have been bred to members of their own breed and usually have pedigrees to prove their lineage.|
|Render||cooking down the fat remove impurities and moisture prior to storing.|
|Ring||placing a metal ring in a hogs snout to keep them from rooting.|
|Rotational Grazing||the practice of moving pigs from one pasture to another to maximize feeding, minimize parasites, and/or hog down a pasture|
|Runt||small or weak pig in a litter. Runts should be culled
out of the herd.
|Scours||Diarrhea. Severe scours can cause death.|
|Scrotum||the sac on a boar that contains the testicles. The scrotum expands and contracts to maintain temperature and preserve semen.|
|Service||the introduction of semen into the uterus of a sow or gilt. This can be natural( done by
a boar) or by artificial insemination.
|Settle||after a sow or gilt has taken to a pregnancy she is considered settled.|
|Shoat||a young pig that has not yet reached 120 pounds|
|Shrink||weight loss, usually temporary.|
|Snare||a device that is put around a pigs snout to restrain the pig.|
|Soft Pork||butchered pork that remains oily, flabby, and soft even after chilling. This meat is considered undesirable|
|Sow||female which has farrowed at least once.|
|Stag||a boar that has been castrated after he was used as a stud or service boar.|
|Standing Heat||is when a sow or gilt is ready to be serviced. She will aquire an rigid
posture when pressure is applied on her back
|Swine||a general term used for all pigs.|
|Terminal||A boar that is used to create F1 crossbreeds(first generation cross) but not used to breed the resultant offspring as they are used for market hogs.|
|Top Dress||manually adding supplements to a hogs feed.|
|Underline||commonly used to describe the underside or belly of a sow. This term is used to evaluate teat placement on the underline for adequate milk production and ability to feed piglets. It is also used to evaluate the penis placement and sheath of a boar.|
|Vulva||the exposed portion of a sows genitals. Changes in the vulva are useful in determining heat or preparation for farrowing in a sow or gilt.|
|Wallow||water-filled depression or container large enough for pigs to lay in to cool off
during warm weather.
|Weaning||removing young from their mother. Weaning can take place anywhere from
3 to 8 weeks depending on the farmers growing system. Little Pig Farm
recommends leaving the piglets to nurse for a minimum of 6 weeks.
|Weanling||A piglet recently removed from the sow ans typically weighing between 25 and 40 pounds.|
|Yield||percentage of the carcass in the four lean cuts: ham, loin, picnic and Boston butt.|
- Step up a Business proposal; the first step on how to start your pig farming business in Nigeria is to set up a business proposal. A business proposal is very essential to any business. It entails the sole purpose of the business, the steps on to set it up, the possible estimated capital and income, feeding cost, land cost, cost and type of the pig house; pigsty or pigpen.
This business proposal will also help you to determine if you are making income or not in your business.
- Location of land; when selecting or buying a land for rearing your pigs, it is better you make purchase of a land that is far way from residential area. This is to prevent people from complaining of awkward odors or sounds from the pigs or pigsty. Due to capital, some people might want to lease or rent the land instead of buying it, whichever way; it’s still okay but bear in mind you will be building a pig pen or pigsty. Just make sure when renting or leasing the land; that you thoroughly inform the land owner what you will be doping with his/her land to prevent any problem at the long run that could cause the demolishing of the pigsty; by this, causing unnecessary loss.
Things you should consider when choosing a land location are;
- Choose a land with easy access to market, veterinary service, and source of food.
- The size of the land also matters; because you will be building separate pens for pigs of different size to prevent suffocation.
- There should be a source of good clean water if it’s possible there can be a small pond or lake. If you can’t find a land that has a lake or water by the side, and then make sure you make an availability of good fresh water for them.
- And lastly, having been said, the land should be away from residential areas.
- Housing; another important step you need to look into is the pig housing because this also determines your success in your pig farming business in Nigeria. When building the pens, you should have in mind that there should separate rooms for;
- Farrowing Pen: when you have pregnant and nursing female pigs (Sows) are kept. It is like the maternity ward for pigs, this pen is important in other to prevent competition of food and water or stress.
- Weaner/piglets Pen: This is the pen where baby pigs (piglets) are taken to when they become 2 months old. The piglets are introduced to solid food after feeding exclusively on breast milk for the first 2 months of their life, and then they can be put in this pen.
- Grower Pen: This is the pen where pigs are kept for concentrated feeding necessary for speedy growth.
- Breeding Pen: This is the pen where mature male and female pigs are kept for mating purposes.
- Finisher Pen: This is the pen where pigs are kept when they’ve reached maturity (8 to 9 months old) and are ready to be sold or slaughtered. Most people use this pen to control the amount of food the pigs consumes before they are sold to reduce cost of feed.
These rooms should be highly ventilated because most times pigs can die due to heat. And also there should be sufficient space for feeding and bedding in the pens each; do make provision for these. The pens should be always dry and clean to prevent the spreading of diseases.
Most people might frown at the thought of constructing a pen or pens for their pigs. Yes, pigs can be reared indoor or outdoor but bear in mind that during hot or rainy days, those pigs needs a place for shelter.
- Selecting the best breeds; after constructing your housing for your pigs, the next adequate step in pig farming business in Nigeria is to purchase the right pig breeds or buying the right piglet. This is another important step because it’s the main source of your business. Know that the breed of the pigs you choose to rear will determine if your business will succeed or not; so you need to be extremely careful and watchful in this one.
Points you need to look at for when choosing your pig breeds;
It is advisable to start with a few amounts of pigs to know if you can cope or mange them; then gradually you can improve the quantity to avoid unnecessary.
Most people prefer to purchase piglet while other prefer to purchase pregnant sows. Either the case may be you should always look at for healthy signs/breed.
- Buy pigs that has shiny coat.
- Purchase pigs with good temperament; be extremely aware of aggressive pig
- Make sure they have good appetite;
- They should bright eyes;
- Check out if they are limping or claudicating. If they are; do not purchase them.
- It must have to be alert and responsive to its surrounding environment.
- Make sure you purchase a boar (a male pig) and a sow (a female pig) for reproduction purpose.
- And lastly make sure you purchase them only from trusted sources and assure the vaccination.
The pigs can be local or hybrid piglets breeds of pigs. One good think about hybrid pigs grow quicker and are much healthier in comparison with other breeds.
Some popular breeds in are:
- Local breeds include the White, Brown, and Black colors.
- Foreign breeds includes; Hampshire, Hereford pig, American Yorkshire, Berkshire pig, Landrace, Tamworth pig, Duroc, Mulefoot pig, etc.
- Feeds for your pigs/pig nutrients; in as much as we know that pigs are known for eating trashes don’t means we should constantly means we should feed them trash or any kind of trash.
To have a successful and profitable business when rearing pigs, you need to give them nutritious feed/foods even though they are kitchen remains.
This is to prevent malnutrition and diseases. There are already made feeds for pigs been sold in the market but the truth is that, if you want to be cost effective, manage or reduce the cost of your capital, and then I will suggest you to personally make your pigs food.
You can make this food using a combination of kitchen garbage, roughage, and agricultural waste since they are naturally not choosy. These foods can include daily ration of rice, corn, soybeans, vegetables or cooked meat. But bear in mind that piglets needs adequate portion of protein than the matured ones for good growth.
- Employing helper/ workers; some of you might want to be the only laborer working in your pig farm, well, that’s okay at least at the beginning stage where there will be few pigs. But bear in mind that as your pig farm continue to grow, you will need more worker/laborers to help out because it will be very weary trying to do this on your own. You might want to employ either between 2-4 people though this depends on your budgets.
- Breeding or Gestation period; this is the period the sow are pregnant and give birth to piglets. The pigs’ gestation period is approximately 115 days. Habitually, piglets are given birth to two times per annum. And each healthy sow is capable of giving birth to 10-20 piglets (or more) a period. A sow feeds her piglets by breast milking them for the first 9 weeks, following this period a sow is ready again for another semination or propagation.
- Marketing your pork or pigs; Now your pigs are grown, its time sell them and make back your profit. To make this possible, you have to market your pigs vigorously. There are many pig farmers out there so there will be competitions; so far your pigs and big and healthy when you market them your buyers will surely come back for more. Put in mind that marketing your pigs is another important step in succeeding in pig farming business in Nigeria because it expose you to new customers; in both home and abroad.
If you need the help of our experienced pig farmers from anywhere in Nigeria, you can Click Here to get our phone numbers and see how we can help you.
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