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PIGGERY BUSINESS

PRODUCTION REQUIREMENTS
I.

BUILDING PLANS
a. Capacity-400-5000 heads (contract growing na ni)
b. Layout (medium and large scale piggery)
*1.86-2.79 sqm/sow
*0.74-1.12 sqm/pig under 100 lbs
*1.12-1.86 sqm/fattening hogs
*2.32-3.25 sqm/boar (33 sqm land)

II.

PIGS
a. Selection of Boars at: 4-6 months old
b. Breeding Age: 8 months (90-100kg)
c. Weaning Age: 4-6 wks (35-45 days) (10kg)
III.
FEEDS & NUTRITION
1 wk: Pre-starter ration
From weaning-2 months (15-25kg): Starter ration
2 months-15 to 20 wks old: Grower ration
20 wks (60kg): Finisher ration
1 wk transition period in changing ration
Food alternate: cassava, camote, corn and corn by-products, food discards
Water!

*Brood sow pellets-180 kg (16.50/kg)


*Lactating pellets-150 kg (17.75/kg)
*Baby pig booster crumbles-3 kg (68/kg)
*Starter crumbles-50 kg (17.75/kg)
IV.

MEDICINES & VACCINES


*betadine
*alcohol
*iron dextran
*deworming (18 tabs latigo 50)
*vaccine (P150/10 dose vial)
*antibiotics
*vitamin supplement

V.
VI.

RECORDING MATERIALS
DELIVERY & HAULING SERVICES
Truck
Put partitions and beds
MARKET

VII.

*market at: 80kg (P14, 400)


*wet market
*carenderia
*supermarkets
*liempo houses
*catering
*restaurants
*lechon houses
*integrators like Monterey (in the future pa)
VIII.
LAND
a. 1-5 hectares
IX.
PIG HOUSES & SUPPORT FACILITIES
House: nipa and bamboo may be used (small-scale) w/ concrete floors
Facilities & Equipment:
*feeding & Drinking Troughs-concrete
- but old tires may be used
*heat lamps (100 watts, 50 watts after 14 days)-but box lined with sacks/saw
dust/thick bedded straw/rice hulls may be used
*Isolation/Quarantine stalls
*Farrow stalls
*Materials for newborn piglets
-surgical scissors
-clean, dry cloth for each piglet
-betadine
-box and heat lamps (put box underneath heater)
-strings for tying the cord (2 inches away from the base)
-surgical gloves
-lab gown
-nipper/nail cutter (clean and disinfect before working with another)
*cleaning materials
X.
XI.
XII.

XIII.
XIV.

FEEDS WAREHOUSE
ELECTRICITY & WATER SYSTEM
LABOR & SECURITY-P2, 500
*Manager/Secretary/Merchandiser
*Caretaker/Maintenance
*Farrowing in-charge (seasonal)
*Security
*Driver
FARM EQUIPMENT
MAINTENANCE
Sanitation: Clean and disinfect regularly
Sewage Disposal

Inventory (pigs and feeds)i-menudo daan ang feeds


Weigh every 1 wk
Regular check up sa veterinarian
Check condition of the pig everyday!
Make contracts with laborers
XV.
MANAGEMENT
Operating Expenses:
*Electricity
*Water
*Taxes
*Gasoline
*Salary
*Feed
*Medicine
Preparation for farrowing:
*Deworm 14 days before farrowing
*give high ration feeds before mating
*Heat at 3-7 days after weaning
*Signs of readiness (heat):
- swelling and reddening of the vulva
mucus discharge from the vulva
restlessness and grunts frequently
mounting other pigs
frequent urination
cocks her ears frequently
*Mate to the same boar twice with an interval of 1-25 hours (during one heat period)
*Breeding Load of a Boar:
-7 mos or less: none
-7-9 months: 2
-9-12 mos: 5-7
-12-18 mos: 7-8
-18 and over: 8-10
Pregnant:
*Feed laxative kind of food/kangkong/kamote vines/plenty of water (to avoid
constipation)
*Farrow period: 114 days (usually 109-119 days)
*Farrow signs:
the abdomen swells
the sow becomes restless and nervous
the vulva is swollen with possible mucus discharge
milk is present in the teats if pressed
Care for newborns:

-dry with cloth


-slap/swing down its head to assist breathing
-tie cord
-cut the needle teeth
-suck colostrum
-inject iron dextran after 1 wk (to prevent anemia), repeat 14 days after birth
XVI. SITE QUALIFICATIONS
a. Within the agricultural zone of the community
b. 1 km away from the nearest built up residential areas and
farms
c. Abundant source of potable water
d. Reliable source of electricity
e. All weather road for 10-wheeler trucks
f. Good peace and order
g. 25 m radius away from water source
h. 1000 m away from built-up areas (farm, residential,
industrial, commercial)
XVII. DOCUMENTS:
a. Location map/Road map/Sketch
b. Community Tax Certificate
c. DTI Certificate of Business Registration/SEC Registration
d. BIR Form 2303 (Certificate of Registration)
e. BIR Official Receipt
f. Barangay Resolution
g. Barangay Permit
h. Mayors Permit
i. Environmental Compliance Certificate
j. Permit to Operate/Discharge Permit
k. Performance Bond-P1000/head (breeding), P150/head
(nursery), P400/head (growing)

Estimates for 1 cycle (3 cycles per year)

So, I must purchase 5 piglets for 1 cycle, another 5 for the next cycle (4-6 months) and
farrow all of them
5 pigs will produce 50 piglets (10 piglets each)
Net Income: 7411 (10 piglets) x 5=37, 055/month

So purchase 10 piglets to farrow!


Estimated Cost & Return for Swine Production (1 cycle, 1 sow level)
10 piglets x 10kg x 1,800
Assumptions:
1. Piglets are weaned at 35-45 days old (1month) at 10 kg live weight
2. Average litter size per farrowing is 10
3. Service fee for boar services is P500/service.
4. Ready to breed gilt was used in this assumption.
5. Labor cost was included as expenses for production
6. Housing is an equity of the farmer
7. Piglets are priced at P1, 800 each at weaning age
8. Empty sacks are sold at P5.00 each
9. Estimated amount and prices of feeds and other production inputs

Brood sow pellets-180 kg


Lactating pellets-150 kg
Baby pig booster crumbles-3 kg
Starter crumbles-50 kg
Subtotal
Vaccines (P150/10 dose vial)
Dewormers (18 tabs Latigo 50)
Antibiotics
Disinfectants (iodine/alcohol)
Vitamin supplement

P/kg
16.50
17.75
68
17.75

2, 970
2, 662.50
204
887.50
6, 724
150
150
150
50
100

Estimated Income
Value of piglets (10 x P1, 800)
Empty sacks (7 x P5.00)
Gross Income

18, 000
35
18, 035

Less:
Expenses
Feeds
Vaccines
Antibiotics
Disinfectant
Dewormers
Vitamin Supplements

6, 724.00
150.00
150
50
150
100

Service Fee
Boar Services
Operation/Labor & Mgt.
Total
Net Income

300
500
2, 500
10, 624
7, 411

PROVIDE TIMELINE!
STEP 1. SITE OCUAR INSPECTION
STEP 2. CANVAS MATERIALS
CANVAS MARKET
CANVAS MARKET PRICES FOR PORK (INTERVIEW)
STEP 3. RAISE FUNDS
STEP 4. HIRE PEOPLE
STEP 5. BUY MATERIALS
STEP 6. SET-UP
STEP 7. START OPERATION
STEP 8. MONITOR
STEP 9. MARKET
STEP 10. EVALUATE
STEP 11. PROCESS PERMITS
STEP 12. EXPAND
STEP 13. BACK TO STEP 1