ECONOMIC ANALYSIS OF PIG PRODUCTION
- Project Research
- 1-5 Chapters
- Quantitative
- ANOVA
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- NGN 3000
Background of the Study
In Nigeria, human population is out growing food production resulting to food crisis in the country (F.O.S., 2007). This is a great challenge to individuals, organizations, Federal, State and Local Governments in Nigeria. In view of this, all are expected to join hands in improving the food supply of Nigerians. Food production increases at the rate of 2.8 percent while food demand increases at a rate of more than 3.8 percent due to the high rate of population growth of 2.93 percent (F.O.S., 2007). Despite this increase in food demand, the actual amount of protein consumed by average Nigerian is still very low. World Health Organisation (WHO) (2007), recommended more than 85g of protein per person per day. While Food and Agricultural Organisation (FAO) (2006), reported that the average Nigerian eats about 45g or less of protein per person per day which is far below the standard set by World Health Organisation (WHO). The level of animal protein intake by Nigerians is inadequate as they consume more of plant protein (FAO, 2011). Owing to the acute shortage of animal protein in the diet of average Nigerian, there is the need to increase domestic production of animals such as pigs. This will help to fill or at least narrow the animal protein deficit gap among Nigerian consumers.
Animal production has suffered a great set back in the recent years, due to disease outbreak, high cost of feeds and insufficient government assistance. This resulted to insufficient meat and other animal products which supply protein to man. Nigeria has a conducive environment for keeping farm animals such as sheep, goats, cattle, horses, donkeys, rabbits, camels, poultry and pigs (swine).
Pigs are among the oldest domesticated monogastric animals in the world (Holness, 2007). The origin of domestic pig is still not clear, it is probably derived from the European wild boar (Sus Scrofa) (Serres, 1999). Biblical writings, however, indicated that pigs were first domesticated as early as 2000 B.C. and there are over 90 recognised breeds of pigs and an estimated 230 species of pigs in the world (Holness, 2007). These breeds and species are classified into indigenous/unimproved and modern/exotic breeds. Pigs can be reared almost anywhere given suitable housing and management. Pigs are found throughout tropical and temperate regions where religious beliefs do not prevent them from being reared (Serres, 1999).
Pigs have high survival rate, high feed conversion efficiency and high prolificacy (Karol and Krider, 2001). Pigs are known to be prolific having 20 to 30 piglets from 2 litters per year (Akinyosoye, 1999). They have the gestation period of 3 months 3 weeks and 3 days. Pigs are good and efficient feed converters. They are able to reach slaughter weight of about 80-90kg in about 7 to 8 months under efficient management and balanced nutrition (Adesehinwa, Aribido, Oyediji and Obiniyi, 2003). The good qualities and inherent high productive potential of pigs make their production to be economically viable (John, 2007).
In Nigeria, pig production is the lowest of all livestock sub-sector in terms of meat supply when compared with poultry, goats, sheep and cattle (CBN, 2008b). Many pig farmers and investors are not willing to enter into swine production business and those who manage to enter easily quit. Research studies have shown that pig production in Nigeria is inadequate and requires drastic measures for its improvement and sustainability. When compared with poultry and other farm animals slaughtered and consumed daily in Nigeria, pigs represented less than 1 percent (F.A.O., 2006).
Apart from pork and lard, pigs give other economically important produce such as pig skin as raw materials for making valuable leather materials. Bristles from pigs are used for making brushes, hooves for making gelatin and glue products are also obtained from pigs (Holness, 2007). Pigs also provide good source of animal feeds from blood and inedible meat tissues. The pigs provide blood, intestines and offals for making sausage and delicacies for man and animal consumption. The faeces and effluents serve as manure to increase the fertility of farm land and to produce biogas used in domestic cooking (Rogerio and Laura, 2006). All these pig products and by-products are potential income earners for the pig farmers.
A pig farm is a place where pigs are kept or reared, raised and bred for the supply of pork and other pig products. Pig farms are also known as piggeries. Pig farms are scattered all over Enugu State. They are located in both urban and rural areas of the state. Urban areas are located inside townships or cities where there are high population density coupled with adequate social amenities. Rural areas are located outside townships where there are low population density, vast area of land with little or no social amenities. The area of land available for the farms, the type of feeds available for the animals, accessibility of the farmers to the markets, availability of agricultural extension agents and veterinary officers will determine to a large extent the location of pig farms. Agricultural extension agents assist farmers to acquire productive pig farming technologies. In Enugu State, pork is demanded more in urban centres than in rural areas (Nwobodo, 1997). Apart from location, other disparities exist among pig farmers in the study area such as literacy, gender, experience and scale of production. These affect the adoption and the application of pig production technologies.
Pig farmers are those who work and care for the pigs in the farm either as farm owners, managers or attendants. They are in charge of pig farms and co-ordinates the activities of other factors of production. Pig farmers are involved in farm budgeting and control of farm inputs and outputs.
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