Presented by Tom Randolph at the ILRI/ASARECA Cysticercosis Workshop, ILRI, Nairobi, 21 September 2011.

1. SMALLHOLDER PIGVALUE CHAINSIN EAST AFRICATom Randolph (ILRI) ILRI/ASARECA Cysticercosis Workshop ILRI, Nairobi, 21 September 2011

2. Pig numbers in Uganda, 1961-2008 (Source:FAOSTAT | © FAO Statistics Division 2010 | 14 September 2010; MAAIF/UBOS 2009) Pig numbers in Uganda, 1961-2008 (Source:FAOSTAT | © FAO Statistics Division 2010 | 14 September 2010; MAAIF/UBOS 2009) Background information Meat production in Uganda Type Amount (1,000 tonnes) Beef 96.8 Pigmeat 77.4 Chicken meat 44.1 Goat meat 24.6 Sheep meat 5.3 Source: FAOSTAT | © FAO Statistics Division 2010 | 14 September 2010 Pig production- a dynamic and rapid growth sector in the region The trend- a fast growing sector in Uganda, possibly in Kenya and Tanzania A rising demand for pork and pork products Increasing human population Changing tastes Pig numbers in Uganda, 1961-2008 (Source: FAOSTAT | © FAO Statistics Division 2010 | 14 September 2010; MAAIF/UBOS 2009)

4. Backyard pig production

5. Few animals

6. Free-range, tethered

7. Peri-urban small-scale intensive

8. Uncoordinated trade & transport

9. Unsupervised slaughter in local markets, road-side butchers

10. Pork joints

11. In Uganda (2008 Livestock Census)

12. 3.2 million pigs

13. 1.1 households keep pigs

15. Structure of the Pork Sector Small formal subsector Medium-scale piggeries Urban slaughterhouses Processors Fresh Cuts (Uganda) Farmers Choice (Kenya) Outgrower scheme: Farmers Choice

17. Vet / Animal Health worker

18. Agrovet / feed shop owners

19. Extensionists

20. Feed manufacturers and suppliers

22. Transporters

23. Slaughterers- includes the owners and the employees

24. Pork Butchers

25. Pork processors- large and medium

26. Supermarkets / pork hotels / pork joints

28. Lucrative

29. Intensification can be incremental, doesn’t require quantum leaps in investment, know-how

30. Often women’s activity

31. Segmented market: rewarding quality, supplying the poor

32. Opportunities for significant efficiency gains

33. Largely ignored by policymakers

34. Competitive vis-à-vis commercial sector

36. Understanding the pig production cycle key intervention areas… Selection? Health? Method used? Feeding? How many times do you breed? Parity? When to cull? etc Loss? Loss?? Do farmers wean piglets at once?? Causes of delays in the next heat period ??? Loss? The consequence of too early or delayed weaning??? Piglet health Loss?

38. Information asymmetries: market information, standards

39. Slaughter technologies and infrastructure (by-product losses)

40. Minimal attention to disease control and public health concerns

42. The need to understand the role of the informal systems in promoting the livelihoods of the poor

45. Improve efficiency to lower production costs and increase profitability

46. Institutional innovations- service hubs for farmer groups, contract farming schemes etc

47. Increase supply, reduce wastage and promote value addition

48. Improve pork quality

52. Actors in the pig value chain The pig farmers Traders / Butchers Slaughterhouses Owners, employees Transporters Bicycles, motor cycles Pork Hotels Consumers