Lesson 2 Swine Production in

the Philippines

Objectives:

This lesson aims to discuss the swine production in the Philippines with
an expectation that the students are able to:

1. Discuss the different principles in raising Swine

2. Describe the ideal site for swine raising
3. Analyze the basic needs in raising Swine

Abstract:

The Philippines is located in Southeast Asia. It is an archipelago with a

total area of 300,000 Km2 wherein 32% is devoted to agriculture. Its 2007
census showed that it had a population of 88.57 million but the July 2008
estimate is already 92.68 million. The derived annual per capita pork
consumption in 2007 was 15.07 kilograms excluding offals and processed
meat.

The PHP 160 billion hog industry is the second leading contributor to
Philippine agriculture coming in second to rice despite being almost
exclusively without government subsidy.

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 The country’s swine total inventory as of January 1, 2008 was
estimated at 13.7 million head, up by 1.80 % compared to last year’s level.
Backyard farm initial stocks this year went down by 1.00 % while, commercial
farms inventory registered a 9.37 % increase against initial stocks of 2007.
About 71 % of the swine population are raised in backyard farms while 29 %
are in commercial farms.

The swine industry which accounted for 80 percent of total livestock

production registered a 2.72 % growth in 2007. The gain in production was
noted during the 2nd and 4th quarters of 2007 when more animals were
slaughtered.

In 2007, the average annual price received by farmers was P71.26,

about 2.83 % higher than the 2006 price. Similarly, the average wholesale
price of live hogs in Metro Manila went up by 0.77 %. Annual average retail
price in Metro Manila increased by 0.83 % from the record set the previous
year.

The Bureau of Agricultural Statistics (BAS) stated that Philippine hog

production dipped slightly from 1.89 tons in 2007 to 1.86 tons in 2008. The
most notable decrease in stocks was the numerous losses incurred by farms
mainly in Luzon due to diseases like hog cholera, PRRS, Pseudorabies,
Swine Flu and Circovirus in the last year. The disease scare was such that
farmers immediately sold their pigs for fear of getting hit by the continuing
drop in market price while feeling the increase in prices of commercial feed as
well as the basic ingredients like corn.

In terms of value, however, the pig sector posted an 11.29% increase

with PHP 149.59 billion (USD 3.16 billion) from PHP 134.42 billion (USD 2.84
billion) in 2007. The BAS attributed the growth to improved farm prices which
averaged PHP 80.61 (USD 1.70) per kg in 2008 compared to PHP 71.27
(USD1.51) per kg in 2007.

The above pictures show typical backyard pens made of indigenous materials
like nipa or cogon grass for roofing, coco lumber, bamboo for sidings and
cement for feeders and flooring.

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 Typical commercial farms above where pigs are housed accordingly in
sections i.e. breeding, farrowing, nursery, grower and finisher. During the
summer season, pigs from starter to breeders are provided wallows. The pool
is cleaned twice a week.

While backyard pens are very cheap, it is estimated that commercial

farms will spend around PHP 4000 (€60) per m2. Building Cost Estimate (300
Sow Level).

Swine Selection Principles

Selecting breeding stock or feeder pigs is a very important step. Health

is the primary criterion. If pigs are not healthy, they will grow slowly and
produce poorly. Pigs originating at a livestock sale facility are exposed to
diseases from other pigs at that sale barn, so purchasing pigs directly from
another producer is the best way to ensure healthy animals.

Quality of pigs is the second criteria. Pigs should be reproductively

sound if you are planning to use them as breeding stock. Feeder pigs fed for
slaughter should have some muscle expression. Structural soundness is
important in pigs purchased for either purpose.

1. Health Considerations

The health status of your pigs can play a big role in the success of a
pig production enterprise.

2. External Parts of the Pig

It’s important to know the words used by swine producers. When you
know and use the right words, other people who own swine will be able to
understand you.

Major Swine Breeds

Many breeds of swine are commonly raised in the United State. Each
breed has certain distinguishing traits, both physically and from a production

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standpoint. For example, white colored breeds usually make good mothers
because they typically give birth to large litters and milk well. Black, red, and
spotted breeds usually make good sires when crossbreeding because their
offspring are usually heavier muscled, leaner, and grow rapidly and efficiently.

Selecting Breeding Stock

Selecting breeding stock should be done with care and attention to

many factors. Think about how you are going to market the pigs you raise.
Are you going to sell show pigs, sell them as feeder pigs to someone, or raise
them to slaughter yourself? The answer to this question could change the
emphasis of your selection.

Performance Data

Purebred breeders should be able to provide performance data on

breeding stock. This information can help you select animals which are more
likely to possess the genetic traits you’re looking for based on records from
the animal itself, its contemporaries, or it’s relatives and ancestors.

What Kind of Performance Can You Expect From Pigs?

A three-week pig weighs 12-13 pounds on average. Ten week old pigs
should weigh about 50 pounds. Pigs should reach market weight (275
pounds) by 18-20 weeks of age.

Selecting a Boar

Decide early in the project if you will breed your gilt to a live boar or if
you will use artificial insemination. Each has advantages and disadvantages.

Making Genetic Improvement

The swine industry is always striving to improve animal performance

and the quality of pork products. Pork producers and breeding stock
companies do this by using a technique called genetic selection. By keeping
only the best offspring for breeding, animal performance will improve a little bit
with each new generation of pigs.

Regardless if you are selecting breeding stock or younger feeder pigs,

selecting which pigs to buy can have a large influence on the profitability of
your enterprise. Purchasing healthy, high quality pigs is a great place to start!

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Philippine pork to the world

A sow feeding its young pigs in a farm in Zamboanga (Photo by Victor V. Oro)

Swine production in the Philippines is a P191-billion industry and is the

largest among the livestock and poultry industries of the country. It ranks next
to rice with 18.28% contribution to the total value of agricultural production.
Swine production plays a major role in ensuring the country’s food security by
providing about 60% of the total animal meat consumption of Filipinos. The
Philippine swine industry is ranked eighth in the world in terms of the volume
of pork production and number of breeding sows. However, majority or about
65% of the pigs in the Philippines are kept by smallhold pig raisers.

Despite being dynamic and technologically advanced, the local pig

industry is still confronted with inefficiency of production due to low sow
productivity, high mortality due to inefficient diagnostic tool, and lack of native
pig genetic resource conservation, improvement and utilization
initiative. Thus, the Philippine Council for Agriculture, Aquatic and Natural
Resources Research and Development of the Department of Science and
Technology (DOST-PCAARRD) supported research and development (R&D)
initiatives through the Industry Strategic science and technology (S&T)
Program (ISP) for Swine.

The program aims to address the current problems by developing

technologies and systems that are expected to improve the productivity and
production efficiency. Through these initiatives, the program seeks to create
new opportunities and increase the overall competitiveness of the Philippine
swine industry.

Swine ISP accomplishments

To increase sow productivity, the Philippine Carabao Center (PCC) and

Bureau of Animal Industry (BAI) in partnership with the Accredited Swine
Breeders Association of the Philippines (ASBAP) develop the application of
gene markers in breeding and selection of breeder pigs. This activity has
optimized ten gene marker protocols associated to high litter size, fast growth

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rate and meat qualities as well as seven markers for screening of genetic
defects and disease resistance. The adoption of the gene marker technology
by the swine breeder farms is expected to increase productivity and efficiency
in terms of number of pigs weaned and liveweight produced per sow per year.

To address the problem on high mortality due to diseases, researchers

from the Central Luzon State University (CLSU) developed six LAMP
protocols for common swine respiratory and gastrointestinal pathogens
causing diseases (i.e. Pasteurella multocida, Haemophilus parasuis,
Actinobacillus pleuropneumoniae, Cryptosporidium sp., Salmonella sp., and
Porcine Epidemic Diarrhea (PED) Virus. CLSU has forged memoranda of
agreement with three Regional Animal Disease Diagnostic Laboratories
(RADDLs) of the Department of Agriculture institutionalizing the LAMP assays
to be part of their routine diagnostic protocol. In addition, a pilot laboratory
was established for the production of PED RT-LAMP test kits at CLSU. Patent
for the PED RT-LAMP test kit was applied, while trademarks for the logo and
tagline were registered at Intellectual Property Office of the Philippines
(IPOPHIL).

The native pig breed is expected to provide sustainable livelihood

opportunities for rural farming communities. (Photo from the Livestock
Research Division, DOST-PCAARRD)

Related to improving farm productivity through better farm

management and decision making, a Web-based Group Monitoring System
for pigs was established. Cooperating commercial piggery farm is currently
testing the system. The data/image transmitted can be viewed real-time using
the desktop computer in the farm’s office. In addition, a smartphone
application was developed that can estimate body weight of pigs using
captured images.

In response to our need to implement a pork traceability system from

pen to plate, a computer software system was developed for tracking animals
inside the farm and from the farm to the slaughterhouse gate using RFID

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(radio frequency identification). Moreover, to detect the presence of other
meat aside from pork in a product, a DNA-based species authentication
technology (PCR- Polymerase Chain Reaction) was developed. It can detect
meat from pig, cattle, goat and horse.

For the development of native pig breeds in the Philippines, initial

breeding population was established and criteria for selecting of breeder
native pig were developed. On the other hand, native pig free-range
management protocol is being developed. The forage or pasture area were
established and being maintained to provide the feed of the native pigs. The
development and improvement of Philippine native pig breed is expected to
provide sustainable livelihood opportunities for rural farming communities.

Related to utilization of native pig, the processing techniques for Etag

were established following food safety requirements and quality control
protocols. Etag is an ethnic and traditional meat delicacy of the Cordilleras
processed through curing of pork (from native pig) with salt prior to sundrying
or smoking for preservation. Etag is used as flavor enhancer in different
viands. Etag processed using the standardized techniques comply with the
food safety standard for microbial count of E. coli, Staphylococcus areus and
absence of Salmonella. Moreover, convenient type Etag-based products such
as cubes, powder and granules and liquid seasoning were developed. Etag
processing facility was established at the Benguet State University (BSU).

DOST-PCAARRD will showcase the swine ISP including other agri-

aqua S&T research and development (R&D) outputs on March 2-4, 2016
during the SIPAG FIESTA at its headquarters in Los Baños, Laguna.

SIPAG, a technology transfer strategy, embodies the Council’s

commitment to DOST’s Outcome One in a bid to ensure that the fruits of R&D
activities for the agri-aqua sectors will be a blessing for every Juan.

Breeds of Pig in the Philippines

Landrace

Landrace are white in color. Their ears

droop and slant forward with its top
edges nearly parallel to the bridge of a
straight nose. Landrace, which are
noted for their ability to farrow and raise
large litters, are the fifth most recorded
breed of swine in the United States.

The Landrace breed is promoted on its

ability to cross well with other breeds. As well Landrace are known for their
length of body, high percentage of carcass weight in the ham and loin, and
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ideal amount of finish. Landrace are prolific sows that farrow large pigs and
which are exceptionally heavy milkers.

Large White

The Large White pig is a breed of

domestic pig originating in Yorkshire. It
is also known as the Yorkshire pig and
the English Large White pig.

It is one of the most popular and most

numerous of all pig breeds, and widely
used in crossbreeding for intensive pig
farming system around the world. As
the name suggests, the breed is truly big in size and pure white in coloration.

The Large White pig breed was one of the original founder breeds of
the National Pig Breeder’s Association and the breed was first recognized in
1868.

First herdbook for the breed was published in 1884. Although earlier history of
the breed in Yorkshire is difficult to trace. The development of the modern
performance testing programs led to an increase in worldwide demand for the
Large White pig breeding stock from the United Kingdom in the early 1970s.

As the name suggests, the Large White pig is large in size and of pure white
coloration. It has white or pink skin, dished face and erect ears of pink color.

The breed is easily distinguished by it’s large size, picturesque bearing, erect
ears and dished face. It has excellent conformation with good hams. It is huge
in size and coarse boned but is quite sound in feet and legs.

Duroc

Durocs are red pigs with drooping ears.

They are the second most recorded
breed of swine in the United States and
a major breed in many other countries,
especially as a terminal sire or in
hybrids. Durocs can range from a very
light golden, almost yellow color, to a
very dark red color that approaches
mahogany.

Durocs were identified as a superior genetic source for improving eating

qualities of pork in the recent National Pork Producers Council Terminal Sire
Line Evaluation. Their advantage in muscle quality combined with their well-

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established ability to grow fast has positioned the Duroc breed as an
outstanding terminal sire choice.

Swine Business could be fattening only, breeding/ piglet

production, or breeding to fattening
Fattening

Here a farmer buys a piglet which is around 30-45 day, the animals is
already eating solid foods and not milk dependent, and the weight would be
around 7.5-10 kgs. The farmer will care for it for 4 months or at 85 kgs. before
selling it. The usual income would be 10-20% of the total investment.

Breeding/piglet production

The farmer focus is on it’s sow. To give further idea in this business, a
pig would reach maturity around 5-8 months of age, and when it reach it’s 2-3
heat of at 110-120 kgs. She could be breed. The pregnancy would last 114
days. The sow would farrow 2 times a year and it’s litter will then be sold
when it reach around 30-45 days or 7.5 kgs. – 10 kgs.. on average a sow
would give birth to 10 piglets above.

Breeding-fattening

This is the mix of the two system and the most ideal type off swine
production.

HOG INDUSTRY ANALYSIS

STRENGTH IDENTIFIED CONSTRAINTS

Preferred meat in the market High cost inputs/high logistics cost

Access to good genetics Poor technology level among

backyard raisers

High degree of organization of Limited access to credit

producers

Educated farm managers Incidence of diseases

Large institutional markets Smuggling / influx of cheap imports

Wide gap between retail and farm

gate price

Climate change

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Common diseases

This pig diseases guide is a reference list of pig diseases commonly

encountered. It is not intended as an aid for diagnosing pig diseases but is
intended to provide basic information about diseases that pork producers
should be aware of. We recommend consulting a veterinarian for diagnosing,
treating and controlling disease in the pig herd. The recognition of disease is
extremely important to keep adverse effects on production and economic
losses to a minimum.

When an antibiotic is used to treat and control a disease, the user must
understand the reasons for its use, the correct dose rate and the antibiotic's
withholding period (the minimum period that must elapse between the last use
of the antibiotic and the slaughter of the treated animal). Where antibiotics are
listed in this guide, the abbreviations following them stand for:

I - injectable

O - oral

W - in-water medication

F - in-feed medication.

Other chemicals, such as miticides, wormers and others, also have

withholding periods that must be heeded to prevent the detection of chemical
residues in pork.

Where vaccines for the prevention of disease are listed, they must be
used according to manufacturers' recommendations or optimum vaccine
antibody protection will not be produced and disease breakdowns may occur.

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