The history of pig farming dates back to ancient times. Pigs were first domesticated in Asia and Europe around 9,000 years ago. They were raised for their meat, fat, and hides. Pigs were also used as a source of labor, as they could be trained to plow fields and carry heavy loads. In Egypt, Pigs were raised in ancient Egypt for meat, fat, and leather. They were also used as a source of manure, which was used to fertilize crops. Pigs were considered to be unclean animals by the Egyptians, and they were not allowed to be sacrificed to the gods. In Greece, Pigs were raised in ancient Greece for meat and other products. They were also used as a source of leather and glue. Pigs were considered to be sacred animals by the Greeks, and they were often sacrificed to the gods. In Rome, Pigs were raised in ancient Rome for meat and other products. They were also used as a source of leather, glue, and tallow. Pigs were not considered to be sacred animals by the Romans, but they were still an important part of the Roman economy. In Americas, Native Americans raised pigs in the Americas long before the arrival of Europeans. Pigs were an important part of the diet of many Native American tribes, and they were also used as a source of leather, fat, and tallow.
Pig farming in Kenya can yield a rapid rate of return on capital employed if only pig farmers make little attempt to obtain maximum productivity. Often pig farmers let pigs roam freely scavenging for their food and occasionally supplementing them with kitchen waste or farm by-products. Local breeds are kept where shelter or veterinary arrangements are rarely considered. Pig Farming is one of the most profitable agricultural ventures in Kenya. Pigs are not very demanding to keep, unlike poultry. The three ingredients to a successful pig farming operation are getting the right breed, giving the right feed, and Proper care.
Pig farming can be practiced as an independent venture or as a part of mixed farming operations. You can keep pigs alongside dairy cattle and feed the pigs the same food.
Expected Yield: You can rear 25 pigs per acre. Each pig yields about 50-70 kgs of meat.
Growing Season per Year: Pigs are ready for the market at 6 months weighing 100kgs.
Nutritional Value: Fat 13.92g, saturated fat 5.230g, monosaturated fat 6.190g, polysaturated fat 1.200g, protein 27.32g, water 57.87, vitaminB6 0.464mg, vitamin B12 0.70ug, choline 93.9mg, vitamin 0.6MG, vitaminD 53iu, calcium 19mg, iron 0.87mg, magnesium 28mg, phosphorous 246mg, potassium 423mg, sodium 62mg and zinc 2.39mg.
