Pig production is suited to smallholder production because pigs have unique characteristics such as faster growth rates, ability to be kept on small pieces of land, high multiplication rates, ability to feed on many feedstuffs, and pig products have ready market. However, pig production is constrained by unavailability of quality feeds and unsustainable use of local feed resources; poor breeds; ready markets for pig products are not reliable; inadequate extension services; and odour in pig houses. This study aims to address key constraints in pig production and marketing by promoting sustainable breeding, management and marketing practices. The objective is being achieved using: (1) multistakeholder platform comprising of farmers, TVET and University students; private sector, CBO, traders, pork joint operators and input dealers; (2) collaborative community action research and dissemination; (3) communication to enhance community engagement and joint learning; (4) experiential learning and sharing experiences. Before the project started, a baseline survey was conducted in the districts of Kitgum, Gulu and Omoro. The baseline survey showed that 87.5% of pig farmers were married; 72.9% were males, and average age was 33 years. Apart from pigs, farmers grew mainly simsim, cassava, maize, millet, sorghum, sweet potatoes, and reared chickens, and goats and 95.8% of them had limited access to extension services. Most (93.8%) farmers sold live pigs, and 22.9% of them sold the pigs to roasters and butchers. All farmers used natural mating for breeding compared to only 2% who used Artificial insemination. Few (2%) farmers used Indigenous microorganisms to control smell from pig houses. Most farmers reported that diseases (89.6%) and feed scarcity (43.8%) were the major limitations to pig production. In order to increase smallholder pig production in northern Uganda, there is need to improve pig value chain through feeding, nsorthern Uganda, value addition, and marketing.
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RUFORUM Working document series
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