Presentation for quality Entrepreneurship in Pig Business.

1. INTRODUCTION TO PIG
ENTERPRENEURSHIP
DECEMBOY B. TIU
Agriculturist

2. Introduction
This module entitled “Pig Farming as An Enterprise” contains the
different parts:
- introduction to entrepreneurship
- making a business plan
- accessing the market for your products
- assessment of your farm as an enterprise – looking at the
technical and financial aspects
- managing your people
- accessing possible credit services and facilities

3. As one successful entrepreneur said, “In
business, TIME is MONEY! The longer you
wait,
the more you lose.
YOU have to be the FIRST!
YOU have to be FAST!
YOU have to be FOCUSED!

4. What is Entrepreneurship?
• It is an activity or a process of planning, organizing and putting together all the
resources required to bring a new enterprise to existence and to run and
manage it on a long term basis - UP ISSI
Entrepreneurial skills are essential for the success of the farm
business. Farms that possess human resources with exceptional
skills can have a long-term focus and are more likely to use their
skills to take advantage of emerging opportunities.
Entrepreneurship involves seeking and trying new ways to develop
and improve successful businesses.

6. Rewards of Going into Business or Entrepreneurship
1. Having unlimited opportunity to
make money.
2. Being your own boss.
3. Tapping your creativity.
4. Overcoming challenges and
finding fulfillment.
5. Helping others.
6. Building an entrepreneurial
legacy.

7. Risks of Going into Business or Entrepreneurship
1.Possibility of failure.
2.Unpredictable
business conditions.
3.Long hours of work

8. What are the Characteristics of an Entrepreneur?
Positive self-esteem
§ Positive self-confidence
§ Self-discipline
§ Independence
§ Forward Looking
§ Hardworking/industrious
§ Systematic
§ Resourceful
§ Open-minded
High value for work

9. STARTING A SMALL PIG ENTERPRISE

10. What is a Business Plan?
A business plan is a useful management tool that
can be used to document purpose of the project
and its activities. It describes the activities to be
executed, how products will be produced and
marketed, and how the financing will be
undertaken.
A business plan is prepared because it improves
the chances that the business will succeed. Few
people will attempt to build a new building without
first preparing detailed plans.

11. THE MARKETING PLAN
The final activity for fattening pigs is
marketing, a vital segment of the
swine industry. It is essential for the
pig raiser to identify the right market
outlet and more importantly, the
price he should receive for his
products. He should be acquainted
with up-to-date market trends and
information on prevailing prices.

12. SWINE PRODUCTION
Swine Inventory:
As of January 1, 2017, the total swine population stood
at 12.43 million heads. This was 0.41 percent lower compared
with previous year’s inventory of 12.48 million heads. Stocks in
backyard farms increased by 2.01 percent. However, stocks in
commercial farms decreased by 4.67 percent compared to
their 2016 levels. About 65.0 percent of the total stocks were
raised in backyard farms and the rest were in commercial
farms.

13. BREEDS OF SWINE
The Philippine Native Swine
- indigenous animals belong to a Large undefined population of individuals without
any uniform traits usually ascribed to a breed
HYBRID or SYNTHETIC breed
- don’t have distinguishing physical characteristics which differentiate them from other
group of pigs
- most of them are white with good muscle development
UPGRADES (Native x Purebred):
Diani – A cross of Batangas native and Berkshire
Kaman – A cross of Batangas native and Durok
Berkjala - 5/8 Berkshire and 3/8 Jalajala pig of rizal
Miracle pig – ½ large white, ¼ landrace, ¼ native

14. TYPES OF PRODUCTION SYSTEM
A. SOW Herd Enterprise:
Farrow to Feeder Operation.
- Starts with pregnant gilt/sow to produce weanlings, which are sold to other
raisers who grows them until the marketbale weight is achieved
Farrow to Finish Operation.
- starts w/ a pregnant gilt/sow to produce the breeder stocks, specifically junior
boars and replacement gilts.
B. GROWING – Finishing Enterprise
- raises weaners until ready for slaughter (about 80-90 kg)
C. BOAR - for-Hire Enterprise
- Raises a young male swine until ready for breeding

15. MANAGEMENT OF BOAR
A boar will generally produce 15 to 20 times as many
offspring per year as do breeding female in the herd.
Atleast 1 to 2 months before breeding is required for boar to
adjust to its new environment
CHARACTERISTIC OF A GOOD BOAR
- w/ at least 6 developed rudimentary teats (not inverted)
- w/ equally big sized testicle

16. has strong legs w/ even toes & has slightly arched back
** a boar can produce approximately 150-200 ml semen w/ 30-60 billion sperms per
ejaculate; w/ 70% sperm motility and creamy white in color
** Test mating provides an opportunity to observe the new boar’s sexual behavior and its
ability to serve the gilt normally

17. Feeding boars:
- feed boars w/ 2.3 to 3.0 kg of ration w/ 13-14% CP
- In the tropics, voluntary water consumption maybe as high as
4 to 5 liters of water per kg air-dry-feed
Space requirement:
- pen measurement fo boar is .6 m x 2.1 m w/ a heigth of 1.1
m. if the boar pen doubles as the service area, allow between
5 to 7 square meters of floor area.
-use individual pens or stalls to eliminate fighting, riding,&
competition for feed that would wound the boar

18. Boar to sow ratio:
This is usually one boar per 20 sows with supervised hand mating, but in
small herds or under extensive conditions, the ratio could be between 15 and
18 sows per boar.
This is only a guide for determining the number of boars required. Actual boar
requirements would have to be determined for each herd, based on the
number of sows to be mated in a given period and the boar’s replacement
age. Where double or triple mating are practiced, boar requirements are
based on the number of sows to be mated per week. With batch farrowing
the number of boars required will depend on the batch sizes selected.
Obviously where artificial insemination is utilized, fewer boars are required.

19. MANAGEMENT OF SOWS
**under good management, sows have cacapacity to produce
2.3 litter per year or over 20 pigs annually
**a steady supply of replacement gilt is required to replace
sows, which die or are culled because of poor performance
**crossbreed female is preffered for commercial production
(eg. Landrace x Largewhite). They have the added advantage
of hybrid vigor.

20. Characteristic of a good gilt:
-have no less than 6 pairs of evenly distributed nipples
-have a long body with a sturdy limb and back
Gilt Management
-raise potential gilt replacement in all female group in dry, well ventilated pens
that provide .56 to .74 m2 of floor space per animal.

21. -FLUSHING: increasing the daily feed intake of gilts by .5 to 1.0 kg for 10
to 14 days before mating to increase the number of eggs being ovulated.
A better practice is to self-feed the gilts w/ a 14% protein gestation ration
throughout the pre-service (pre-mating) period.
-FIRST BREEDING RECOMMENDATION: breed gilts at 8 months and
110 – 120 kg. Gilts should have their first litter at one-year of age. It is
further recommended that gilt be bred on the 2nd heat cycle when the
animal is on its standing heat (time when female is receptive)

22. **determine adequate boar power by considering the
number of services required per week, not the number of
sows and boar
**it is recommended for gilts/sows to be serve twice to
promote more numbers of offspring. Have the 2nd service
10-12 hours after the 1st service.

23. Mating system:
-mating system vary as to amount of labor involved, ease of
obtaining accurate breeding recording and facility requirements.
-ARTIFICIAL INSEMINATION (AI): the introduction of semen
into the uterus or cervix by a means other than copulation.
Considered most efficient mating system.
-HAND MATING (HM): this is the preferred mating system wherin
the caretaker takes the boar to standing heat females.
-PEN MATING: a boar runs with a group of females

24. Advantages of Artificial Insemination:
- one ejaculate can be used to breed 10 sows on the average
- minimizes if not totally control the spread of reproductive diseases;
- allows the use of physically handicapped or crippled, yet genetically superior
boars that cannot normally perform natural mating;
- avoids possible injuries on either the boar or the sow/gilt that may happen
during mating;
- infertile boars are immediately detected;
- allows breeding of females from distant places with less transport costs and
inconvenience, and without causing travel-related stress on the boar;
- allows small-scale raisers to keep a few sows without maintaining a boar;
- eliminates the problem of mating boars and sows of different sizes;
increases the number of sows bred by a boar and the possibility of extending the
boars’ productive life; and
reduces breeding cost.

25. Advantages of Hand Mating:
- raisers are sure that sows/gilt have been bred and are certain on the breeding date
- allows easy checking for sows/gilts returning to heat (easy determination of anestrus problem)

26. ** when Insemenating twice, do it 12 hours after the onset of “standing heat”, then reapeat after another
12 hours.
** when insemenating once, do it 24 hours after the onset of the “standing heat”