Inside the neat rows of cages, a mix of black and white pigs grunt and snort excitedly as their owner, Kinoti Mwebia, tosses them fresh spinach. The 28-year-old farmer from Buuri, Meru County, knows exactly what his pigs love: a daily serving of greens to supplement their regular feed.
Kinoti, who holds a Bachelor’s Degree in Environmental Science from the University of Nairobi, didn’t always imagine himself running a pig farm. After graduation, he struggled to find stable employment, surviving on short-term contracts. Frustrated by the uncertainty, he decided to create his own opportunity
“I started farming in January 2014 to make myself self-reliant,” Kinoti recalls. “At the time, I was working with an NGO, but I knew my contract would end soon, so I began setting up the farm a few months before.”
Starting Small, Dreaming Big
With just Sh7,000 in savings, Kinoti bought two three-month-old female piglets for Sh3,500 each and began his venture at his parents’ home — even before he had built a proper shed. Six months later, he invested in a boar from another farm in Meru to avoid inbreeding.
By November 2014, both sows had farrowed, producing 12 piglets each. His stock grew to 26 pigs in less than a year. “The gestation period for pigs is three months, three weeks, and three days,” he explains with a smile.
As his herd expanded, Kinoti built a 16-by-32-foot pigsty, costing over Sh100,000. Today, his farm houses about 40 mature sows and boars, a far cry from the humble start he made with just two piglets.
Feeding and Management
Kinoti feeds his pigs a mix of commercial feeds and agricultural waste sourced from nearby farms, occasionally supplementing with kitchen leftovers. However, he’s cautious about overusing kitchen waste
“Some commercial feeds are of poor quality and slow down growth,” he says. “To solve this, I started formulating my own feed using maize bran and other ingredients.”
Each pig consumes about 3 kilograms of feed daily, with feed costs averaging Sh20 per kilo. He feeds them twice a day — early morning and evening — and maintains strict hygiene standards.
“The pigsty is cleaned every morning before feeding,” he explains. “Good hygiene helps prevent diseases and keeps the animals healthy.”
Expanding into Meat Processing
Initially, Kinoti sold pigs to pork outlets in Meru town at Sh250 per kilogram, but soon realized the returns were too low. To maximize profit, he decided to process and sell his own pork.
“I saved up and opened my first butchery, then another one,” he says proudly.
He now slaughters pigs at an abattoir in Nkubu town, paying a Sh500 slaughter fee per animal. His butcheries are licensed and inspected regularly by county public health officers.
A mature pig weighing around 100kg at six months earns him up to Sh40,000 in gross income when sold at Sh400 per kilogram. On average, he slaughters six pigs a month, generating over Sh200,000 in revenue, intending to reach 15 pigs per month in the near future.
“Last Christmas was my best moment in business,” he recalls. “I slaughtered ten mature pigs and made my highest profit yet.”
Expert Insights on Pig Farming
According to Prof. Ellis Njoka, Head of Agriculture and Technology at Kenya Methodist University, proper housing and hygiene are crucial for successful pig farming.
“A pig has little hair, so it needs a warm, clean environment,” Prof. Njoka explains. “Good housing prevents diseases like pneumonia and swine fever. Concrete floors with good drainage make cleaning easier.”
He also cautions farmers against feeding pigs too much kitchen waste, which can lead to fatty meat that consumers dislike.
“Kitchen waste contains fatty foods that affect muscle growth. The result is pork that’s too fatty and less appealing to customers,” he says.
Looking Ahead
Despite challenges like inconsistent feed quality and high costs, Kinoti remains optimistic. He plans to expand his herd, improve his feed formulation, and eventually establish a modern pig processing unit.
“Pig farming has changed my life,” he reflects. “It’s not just about earning money, it’s about creating something sustainable and proving that agriculture can be a viable career for young graduates.”
Key Takeaways for Aspiring Pig Farmers
-
Start small, grow gradually. Even two pigs can be the beginning of a thriving agribusiness.
-
Prioritize hygiene and housing. Clean, warm environments reduce disease risks.
-
Feed quality matters. Balanced nutrition accelerates growth and improves meat quality.
-
Diversify income streams. Processing and selling directly to consumers boosts profits.
Comments
Post a Comment