Pig Production in Tanzania: a Critical Review

• Main Authors: Wilson, RT., Swai, ES.
• Format: Article
• Language: English
• Published: Presses Agronomiques de Gembloux 2014-01-01
• Series: Tropicultura
• Subjects: Smallholder production; Management; Marketing; Genetic resources; Food safety; Tanzania
• Online Access: http://www.tropicultura.org/text/v32n1/46.pdf

Tanzania's 1.58 million pigs represent 3.7 per cent of the national population of quadruped meat-producing animals. Some 99.5 per cent of pigs are kept by small producers in units averaging 3.04 animals (range 2-48). About 18 per cent of households with livestock own pigs, 93.7 per cent of these having a herd of less than 19 and 69.2 per cent own 9 or fewer head. Scavenging is the main feed source. Maize bran is the principle supplement but some owners provide oilseed cakes and minerals. Domestic pigs are not indigenous to Tanzania and derive mainly from late 19th/early 20th century introductions. There have been few imports of breeding stock since 1961. Poor management, in-breeding, inadequate nutrition and rudimentary veterinary attention lead to low output from late ages at first farrowing, long inter-birth intervals, small litters, slow growth and high mortality. Government policy is not applied in practice. Animals are slaughtered in primitive private facilities or household compounds with little concern for welfare or hygiene, often with no official inspection. Pigs can make a greater contribution to society but public and private sectors must provide additional support with particular attention to management, nutrition, health, welfare and food safety to achieve this.