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Smallholder pig value chain project in Uganda
Smallholder pig value chain project in Uganda
Smallholder pig value chain project in Uganda
Smallholder pig value chain project in Uganda
Smallholder pig value chain project in Uganda
Smallholder pig value chain project in Uganda
Smallholder pig value chain project in Uganda
Smallholder pig value chain project in Uganda
Smallholder pig value chain project in Uganda
Smallholder pig value chain project in Uganda
Smallholder pig value chain project in Uganda
Smallholder pig value chain project in Uganda
Smallholder pig value chain project in Uganda
Smallholder pig value chain project in Uganda
Smallholder pig value chain project in Uganda
Smallholder pig value chain project in Uganda
Smallholder pig value chain project in Uganda
Smallholder pig value chain project in Uganda
Smallholder pig value chain project in Uganda
Smallholder pig value chain project in Uganda
Smallholder pig value chain project in Uganda
Smallholder pig value chain project in Uganda
Smallholder pig value chain project in Uganda
Smallholder pig value chain project in Uganda
Smallholder pig value chain project in Uganda
Smallholder pig value chain project in Uganda
Smallholder pig value chain project in Uganda
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Smallholder pig value chain project in Uganda

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Presentation by Natalie Carter at a CIP consultative meeting on utilization of sweet potato for pig feed in Uganda held at Kampala, Uganda, 21 May 2013.

Presentation by Natalie Carter at a CIP consultative meeting on utilization of sweet potato for pig feed in Uganda held at Kampala, Uganda, 21 May 2013.

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  • 1. Smallholder Pig Value ChainProject in UgandaNatalie Carter, PhD CandidateILRI & University of Guelph CanadaSlides Courtesy of Dr. Danilo PezoCIP Consultative MeetingUtilization of Sweetpotato for Pig Feed in UgandaKampala, May 21, 2013
  • 2. Pig production- past three decades increase from 0.19 to3.2 million pigs (UBOS, 2009; FAO, 2011).Highest per capita consumption (3.4 kg/person/year)in the region -10 times increase in the last 30 years,(FAO, 2011)
  • 3. Large Informal Sub-sector >1.1million households Backyard Women and children Peri-urban small-scale semi-intensive Uncoordinated trade & transport Mostly unsupervised slaughter No meat inspection in local markets/ road-side butchers Pork joints
  • 4. Small Formal Sub-sector Some medium-scale piggeries Mostly feeding compounded feeds Very few urban slaughterhouses Processors Fresh Cuts (Uganda); Farmers Choice (Kenya) Provide to markets, restaurants
  • 5. At the Farm Level Nutrition and Feed (Seasonality, poor quality) Health (parasites, African Swine Fever) Breeding (inbreeding and lack of breeding stock) Husbandry and management Poor access to information and services Limited organizational strategies No economies of scale
  • 6. At the Market Level Organizational strategies Road infrastructure Market information/standards Disease control andpublic health concerns Slaughter technologyand infrastructure Processing sector
  • 7. To improve the livelihoods, incomes and assets ofsmallholder pig producers, particularly women, in asustainable manner, through increased productivity,reduced risk, and improved market access in pig valuechains.
  • 8. To transform subsistence level pig-keeping into a viable &profitable business model to increase incomes, andthereby reducing poverty and enhancing food security,while preserving community natural resource systems.
  • 9. FarmSystems:BreedingGrowing/FatteningInputs andServicesPig breederVet / Animal Prodextension servicesAgrovet / feed shopownersFeed manufacturers andsuppliersTransporters- feedPost-farmLive-pig tradersTransportersSlaughterersPork ButchersPork processors- largeand mediumSupermarkets/restaurantsConsumers
  • 10. 1. To identify marketopportunities for porkin Uganda, and themultiple factorspreventingsmallholder pigproducers to exploitthose opportunities2. To develop andpilot test a set ofintegrated best-betinnovations forsmallholder pigproduction andmarket access forspecific conditionsin Uganda3. To document,communicate andpromoteappropriateevidence-basedmodels forsustainable pro-poor pig valuechains
  • 11. Smallholder Pig Value ChainProject in UgandaFeeds and Feeding
  • 12. 051015 JANFEBMARAPRMAYJUNJULAUGSEPTOCTNOVDECPercentMonthFEED AVAILABILITY BY MONTHRRRUUU
  • 13. Cassava leaves and yam leaves – all threeAmaranthus – Rural-UrbanSweet potato vines – Urban-Urban & Rural-RuralCassava leaves: Very palatable Medicinal Give satisfaction to pigs Fast growth Human and animal feed
  • 14. Amaranthus: Rich in vitamins PalatableSweet potato vine: Very palatable Give satisfaction to pigs Medicinal Boost growth and milk and reduces fat Accessible
  • 15. Rural-Rural and Rural - Urban Expensive, poor quality commercial Lack knowledge - home mixing Drought – forages scarce Harmful objects – kitchen leftoversUrban-Urban Expensive commercial Drought – forages scarce Lack knowledge – home mixing
  • 16. SUGGESTED SOLUTIONS Grow and store enough Borrow money Use planted forages Home mixed rations Training – quality and mixing Training – feed conservation Training- weather and climate factors Training – proper treatment of kitchen waste Clean, check, sort, boil waste
  • 17. 22Safe Food, Fair Food(2008-2015)Risk-based approaches to improving foodsafety and market accessin informal markets in sub Saharan AfricaFunded by BMZ/GIZ(German Federal Minstry for Economic Cooperation and DevelopmentInternational Agency for International Cooperation)Slides courtesy of Kristina Rosel
  • 18. Reducing healthrisks associatedwith food –improve foodsafetyImproving nutritionand marketparticipation forpoor smallholdersPoor producers andconsumers oflivestock productsin SSA23Safe FoodHEALTHFair FoodWEALTHImprovedLivelihoods
  • 19. 24Absence of structured safety inspection
  • 20.  Current food safety management neither effectivenor efficient Tendency to adopt international food qualitystandards and hazard-based regulations withoutconsidering local contexts25
  • 21.  Rapid assessment of food safety in selected valuechains: priority setting Action research on priority food safety issues inthese chains: pilot best-bet interventions Enabling environments: engagement with RegionalEconomic Communities (REC) and Capacity building26
  • 22. 27

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