INTRODUCTION TO PIG ENTREPRENEURSHIP.pptx

INTRODUCTION TO PIG ENTREPRENEURSHIP.pptx

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  INTRODUCTION TO PIG ENTERPRENEURSHIP DECEMBOYB. TIU Agriculturist
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  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
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  As one successfulentrepreneur 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!
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  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.
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  Rewards of Goinginto 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.
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  Risks of Goinginto Business or Entrepreneurship 1.Possibility of failure. 2.Unpredictable business conditions. 3.Long hours of work
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  What are theCharacteristics of an Entrepreneur? Positive self-esteem § Positive self-confidence § Self-discipline § Independence § Forward Looking § Hardworking/industrious § Systematic § Resourceful § Open-minded High value for work
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  STARTING A SMALLPIG ENTERPRISE
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  What is aBusiness 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.
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  THE MARKETING PLAN Thefinal 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.
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  SWINE PRODUCTION Swine Inventory: Asof 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.
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  BREEDS OF SWINE ThePhilippine 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
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  TYPES OF PRODUCTIONSYSTEM 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
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  MANAGEMENT OF BOAR Aboar 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
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  has strong legsw/ 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
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  Feeding boars: - feedboars 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
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  Boar to sowratio: 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.
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  MANAGEMENT OF SOWS **undergood 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.
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  Characteristic of agood 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.
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  -FLUSHING: increasing thedaily 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)
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  **determine adequate boarpower 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.
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  Mating system: -mating systemvary 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
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  Advantages of ArtificialInsemination: - 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.
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  Advantages of HandMating: - 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)
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  ** when Insemenatingtwice, 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”