SUSTAINABLE HOG FARMING PRACTICES

INTRODUCTION

Hog raising is a private-led industry that thrived through the years. In fact, the swine

industry is a vital component of the agricultural sector in the Philippines, significantly

contributing to the country’s food security and economy. It is a very popular industry in the

Philippines such that there is an increase of backyard producers, which dominates the swine

industry and healthy viable commercial sector (Salazar et al., 2022). Despite the complex

dynamics of learning (Gonzales & Villacruel, 2024), piggery farmers keep on learning and

continuously seek ways to enhance the production and profitability of their operations

(Kleen & Guatteo, 2023).

In the Philippines, backyard pig farming operations are found all over the country,

while commercial pig farming . Operations are centered around the major urban area market

of Metro Manila. There is proliferation of backyard pig producers which dominate the

country’s swine industry. (Perey, 2017). About 68.15% of the total fattener stocks were

raised inbackyard farms and the rest were in commercial farms. However, in 2015 to 2016, a

decrease was observed in the number of fatteners raised in the backyard. As of July 1, 2016,

the total inventory of fatteners raised in backyard farms was at 2.49 million heads. This was

3.23% lower than 2015’s level of 2.57 million heads (Philippine Statistics Authority, 2016).

According to the study of Perey (2017), sustainability of backyard pig production is

described as the continuous raising of fattening pigs for at least six production cycles within

3 years. The logic in this description is that a farmer cannot continue with his/her backyard

pig farming if he/she is constrained by unfavorable factors within oneself, his/her household,

and the immediate environment. Swine farming is more capital intensive than raising other
livestock. Grown in confinement, pigs depend on care and management by the owner. It

takes 3-5 months before growing-finishing pigs reach market weight. Income is collected

only after this period but the farmer has to spend everyday, largely on feed, to support

growth. Feed cost is 70-80% of the total cost of producing growing-finishing pigs. Without

other source of income it is difficult for a low-income farmer to sustain pig production.

Sustainable pig farming refers to the practice of raising pigs in an environmentally

friendly and socially responsible manner. It involves using efficient production methods,

minimizing waste generation, optimizing resource utilization, and ensuring the well-being of

the animals. By implementing sustainable pig farming techniques, farmers can minimize the

ecological footprint of their operations. They can adopt measures like proper waste

management, nutrient cycling, and the use of renewable energy sources. (Agri Guide, 2024)

With the continuously increasing demand for pork, there is a constant struggle to

supply feeds for swine production. However, production of corn, which is a main source of

feed for pigs, is still yet to catch up with the demand. Thus, the swine inputs sub-sector has

become highly dependent on importing feed ingredients, as well as health and veterinary

materials. This results in higher input prices, which is eventually reflected in the retail prices

of pork and its derivative products (Manalo & Dorado, 2017).

The adoption of sustainable hog farming practices is essential for the long-term

viability and sustainability of the industry. By implementing practices that focus on feed

management, waste management, animal welfare, and environmental impact, hog farmers

can improve animal health, reduce their environmental footprint, and enhance economic

viability. While challenges exist, the opportunities for innovation and collaboration are
significant. By embracing sustainable practices, the hog industry can contribute to a more

responsible and sustainable food system for future generations.

This study aims to describe current farming practices in pig production and examine

changes in pig farming practices that can improve food safety of pig products for

sustainability by smallholder pig producers.

This study used the normative descriptive survey design. Data were gathered through a

survey questionnaire and unstructured interviews. The study were confined to selected small

pig farmers in the vicinity of the Municipality of Casiguran - Aurora. The selection was

based on the presence of small pig raisers who are already operating this venture for more

than two years. The sampling procedure was used to the selected respondents in different

location (barangay) covered in this study. A total of 30 respondents mostly consisted of

household members and who are presently and actively hog raisers in their category and

acquired considerable years of experience in the field of swine raising and who were,

therefore, in a position to competently answer the questions needed in the research

instrument. The researcher will undertake the following procedure to gather the needed data

and information. 1. Conducted a survey of related literature and studies. 2. Constructed a

survey questionnaire for gathering needed data from respondents. 3. administer the

questionnaire and conduct informal interviews; one (1) set of questionnaire for each hog

raiser or respondents. A total of 30 target respondents is assume expectedly to accomplish

the questionnaires. 4. Organized the collected data, tabulation process and analyzed the result

for statistical treatment. The information from the questionnaire will be tallied, tabulated,

and analyze to draw findings, conclusion, and recommendations. Statistical analyses were

made through frequency distribution, percentage and ranking as well as the mean.