Njakwa village
T/A Khongoni-Lilongwe Rural
Pig farming is becoming one of the most profitable ventures in Malawi due to high demand for pork in homes, restaurants, and butcheries. With proper planning, a piggery can provide steady income and affordable protein for communities. Here’s a step-by-step guide to help you get started.
Select a place with enough space, good drainage, and easy access to water. Avoid overcrowded areas to minimize disease spread.
Pigs need clean, dry, and comfortable pens. Divide housing into sections for piglets, growers, and breeding stock. Concrete floors make cleaning easier.
Start with hardy breeds such as Large White, Landrace, or Duroc crosses, which grow fast and adapt well to local conditions.
Feed pigs a balanced diet of maize bran, soya, and protein sources. Supplement with farm by-products like cassava or vegetables. Always provide clean water.
Keep records of breeding cycles. A sow can produce 8–12 piglets per litter, two times a year. Healthy breeding stock ensures long-term success.
Work with a veterinarian to vaccinate pigs against common diseases. Maintain hygiene and isolate sick animals immediately.
Recycle pig waste into biogas for cooking and heating or process it into organic fertilizer for crops. This makes the farm sustainable.
Identify your customers in advance: butcheries, hotels, supermarkets, and households. Build relationships to secure repeat buyers.
Track expenses, feed, breeding, mortality, and sales. Proper records show profitability and help with future planning.
Pork is one of the most consumed meats.
Pigs reproduce quickly and grow fast.
Demand in urban areas is steadily rising.
By-products (waste → biogas & fertilizer) add extra value.
Starting a piggery requires commitment, planning, and discipline. With the right approach, pig farming in Malawi can be a reliable source of income and an engine for community development.
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