BUSINESS PLAN

in
Swine Production (Piggery)
Location: Barangay Cabari-an, Pambujan Northern Samar

By:

JOSE E. LUCBAN JR.

April 16, 2021

I. RATIONALE OF THE BUSINESS
The swine production is facing problems brought about by the African Swine
Fever (ASF). The insufficient supply of meat in the Philippines particularly the pork
has a greatest impact to the economy of the country. The increasing demand of the
pork meat and the increasing number of infected areas by African Swine Fever
(ASF) makes the production of meat in the Philippines weaker.
This proposed business simply aims to contribute additional supply of pork
meat in the local market of Pambujan and to address the demand of the community.
The business will serve also as inspiration of others farmers in Barangay Cabari-an
to raise an agricultural enterprises for the development of the economy of the
country. This will also enhance the skills of the laborer in swine production so that
they will able to raise this kind of business independently. The site of the above
mentioned business is located at Barangay Cabari-an, Pambujan, Northern Samar.
The easy access of the vehicles to barangay Cabarian, no competition, and
lower supply of pork meat in the local market are the significant factors of the
success of the business.

II. OBJECTIVES
 To increase the supply of pork meat in the municipality of Pambujan and
Northern Samar as a whole.
 To motivate local farmers to produce or raise swine in their backyard to have
a sufficient supply of pork meat in the province.
 Develop the worker’s knowledge in swine production.

III. THE CUSTOMER/S

The Pambujan is one of the twenty-four (24) municipalities of Northern Samar
that produces both agricultural and fishery products. The Pambujan is located
adjacent to the coastal line. However, because the municipality is composed of
twenty-six (26) barangays, and only the eight (8) barangays in poblacion that is
nearly located at the coastal line, livestock production is highly encourage to meet
the demand of the community.
The primary targets customers of this business are meat vendors, backyard
raisers and/or Pambujan Public Market. Because of the limited and few hog raisers
of the municipality meat vendors of Pambujan Public Market, deals supply from
nearby municipalities.

IV. SWINE MANAGEMENT

Reproductive cycle
 Estrus (heat) first occurs in exotic breeds of swine that are well fed on a
nutritious diet, at about 5 months of age. The arrival of the first estrus is affected by
both breed and nutrition. Local breeds of swine that are free ranging may come into
heat later. Gilts and sows come into heat approximately every 21 days. The estrus
may last from 1 to 3 days. It is not a good idea to breed a gilt on her first estrus. She
will make better brood sow if you first breed her on her third estrus at approximately
8 months of age. This will make her about 1-year-old before her first farrowing. If you
have young gilts and boars mixed, they should be separated, if possible, by the fifth
month if you are to retain control over breeding. A sow, after farrowing, will not have
another estrus until 3-5 days after weaning of her litter. If the sow is healthy and
receiving an adequate ration, she may be rebred on her first estrus after weaning.
Listed below are the signs indicating estrus:
1. Flushed and swollen vulva. This will occur 1 or 2 days prior to standing heat.
2. Nervousness and more than the usual amount of grunting.
3. A tacky vaginal discharge that may be more readily felt than seen.
4. A sow or gilt in "standing heat" stands stock still when you press down on her
lower back.
5. Riding or mounting among a group of sows. As sows come into heat, they will be
mounted by others, but will not stand still until they are in good standing heat. While
in standing heat, they may mount other sows as well. The scent of a boar is also
helpful in detecting standing heat.
Gestation
The 114 days of gestation cannot be regulated by nutrition and management of the
sow. If possible, it is a good idea to have the sow penned separately during
gestation. For additional information about nutrition of the sow during the gestation
refer to the nutrition section for swine.
Lactation
For information on the nutrition requirements of a lactating BOW refer to the nutrition
section. Sows may nurse their litter on either side as they are laying down, from a
sitting position, or even standing up. Piglets will establish an order of dominance
along the line of teats. The larger piglets will gain the advantage of sucking a front
teat (which has more milk than the rear ones) over the runts of the litter which will be
left with the rear teats. A sow will not be able to raise more piglets than she has
functioning teats. Extra piglets will need to be hand fed or placed with another litter.
Any piglet that has not received colostrum within the first day of life will not survive.
To avoid rejection by the sow of an orphaned piglet you can mask the scent of the
piglet by placing a smelly cologne on the nose of the sow, the other piglets, and the
new piglet so that the sow does not detect a new scent. It is quite difficult to raise an
orphaned piglet on a bottle.
Weaning
The length of time that you have the sow nurse the piglets before weaning is
dependent on several factors including: local markets, the breed of the pigs, the
quality and quantity of feed available, and how quickly you wish to rebreed the sow.
Piglets can be weaned as early as 3 weeks (if other feeds are available) or as late as
12 weeks. The feed ration for 3 week old piglets that are to be weaned should be 20
to 22% protein. When weaning, remove the sow from the piglets and reduce her feed
and take away her water for one day in order to reduce milk production.
Post-Weaning Heat
As mentioned earlier, the sow will return to estrus 3-5 days after weaning. The
decision about when to rebreed should be based on, primarily, the diet of the sow. If
she is not overly stressed and on a good ration she can be rebreed right away.
Breeding-Mating
If possible (which it is not in a free-ranging environment) the breeding of pigs should
be timed so that the sow farrows and is lactating around the end of the rainy season
when feed supplies would be the most abundant. This is advisable in order to match
the times of peak availability of feeds with the peak nutrient demands in production.
The following points should be kept in mind concerning the breeding of swine:
1. Gilts and boars can be used for breeding once they have reached 50% of the
mature body weight.
2. Breeding animals should not be overfed and allowed to become fat or they will be
less productive.
3. Weak legs, heavy flanks, jowls, and underbelly, and a lot of backfat are indicative
of poor breeding stock.
4. A boar should be bred at least 3 times a week. Boars used less often than this will
have low fertility in their first ejaculate.
5. Gilts should not be bred on their first estrus.
6. Flushing can be used to increase ovulation and fertility in the sow. Read about
flushing in the section on swine nutrition.
7. Temperatures of 30°C or higher greatly reduce sperm fertility, ovulation rate, and
libido. Breeding during the hot season is not advisable due to reduced conception
rates. If mating is to occur during the hot season, it should be done in the cool of the
early morning or late evening.
8. Pigs are slow motion lovers. The boar may reach ejaculation within a few minutes
time, but it will last for more than 5 minutes while the boar delivers at least one cup
of semen into the sow. The penis of a pig is cork-screwed in shape.
9. While one boar may be adequate for 10-15 sows they live a short productive life (5
to 6 years) before potency reduces and they should be culled.
10. A sow should be bred twice during estrus at approximately 12-hour intervals. The
second breeding will increase the size of the litter.
11. Large boars may weigh too much for smaller gilts causing them to fall when the
boar mounts. If this is the case, the volunteer or farmer may be needed to assist with
the breeding (this is called hand breeding) in order to ensure that the boar is able to
penetrate and that mating does occur.
Farrowing
Farrowing refers to the act of sows giving birth. It is important that sows have
someone present during farrowing to assist. This is particularly true for moderate to
high production operations where money has been invested in the sow and
production depends on the size of the litter she produces. In free-ranging
environments (with little or no investment) assisting during farrowing is less important
and also less possible. The purpose of being present during the farrowing is to assist
the piglets as they are born in order to reduce losses through mortality.
You should place the sow in the farrowing crate 2 to 3 days before she is scheduled
to give birth. If you will recall, the gestation time for BOWS is 114 days (+ or - 2
days). Another way to remember this is that gestation takes 3 months, 3 weeks, and
3 days. There are signs that the sow will give which indicate the immediacy of the
upcoming farrowing. They are:
- Sows will fill or bottom out during the third month of gestation.
- The udder will begin to develop and fill 7 to 10 days before farrowing.
- You should be able to squeeze colostrum from a teat within 24 hours of farrowing.
- As the hour of farrowing nears the sow will become nervous, restless, and may
grunt or moan a lot. Normally docile sows may also become aggressive - therefore it
is important that they are securely enclosed in the farrowing crate.
- The sow may get up and down or roll repeatedly from one side to the other as
farrowing nears.
- The placental pouch may break causing a discharge of bloody fluid moments
before the first piglet is farrowed. During this time, stay calm, sit down and take it
easy because it will take a while. If your sow is farrowing at night (as they always
seem to) relax, drink a beverage, and take it easy.
Steps to take prior to farrowing
- Get all of your needed materials on hand. Check the materials list.
- Arrange for a light source in case she farrows at night.
- Place the sow in the farrowing crate.
- Take the sow off feed the last 24 hours before farrowing.
- Arrange to have someone check on the sow every hour aruond the clock.
- Clean the farrowing crate and disinfect it if possible. Pine oil or another disinfectant
should be used on the floor at the rear of the sow.
Place a dry bedding material at the rear of the farrowing crate.
Reference: www.nzdl.org.com

V. FEEDING MANAGEMENT
FEEDING MANAGEMENT
 Pigs are monogastric animals and can utilize fibrous food only to a limited
extent. Adult pigs can utilize fibrous food better than young stock.

 Part of the protein in the diet of pigs should come from animal source such as
fish, meat etc.

 Pigs should be fed at regular intervals.

 Fresh feed should be put only after removal of the previous feed from the feed
trough.

 Pig rearing based on commercial pig feed is not economical and hence
feeding based on swill is recommended. On an average, pig requires 4-8 kg
swill per day.

 All categories of pigs can be given small quantity of fodder or may be sent to
pasture.

 Ad libitum feeding using an automatic feeder (which can be fabricated using

200 litre oil drum) may be practiced for weaned pigs to avoid post-weaning
weight depression

Feeding of boars
A breeding boar requires 2-2.5 kg concentrate per 100 kg weight
depending on the age, condition and breeding demand. Feed allowances
should be so adjusted that the pig is neither fatty nor run down. Greens
should be provided if kept indoors. Year-round pasture is excellent if it could
be provided from the stand point of providing both the needed exercise and
valuable nutrients.

Feeding of female
The demands resulting from pregnancy and need for conserving
nutrients for ensuing lactation are accelerated during the later stage of
pregnancy. The increased needs are for proteins, vitamins and minerals.
 Mature sows gain 30-35 kg and gilts 40-45 kg during pregnancy. Feed should
be so regulated that sows and gilts are never over fat or thin. Individual
feeding is preferred.
Flushing is a practice of giving extra feed to sows and gilts from 1-2 weeks
prior to mating and returns to normal feeding after mating.
Feeding of Farrowing Sow and Litter
Feed lightly with bulky laxative feed immediately before and after
farrowing. Bring the sow to full feeding in 10 days. Plenty of greens may be
provided. Feed allowance may be calculated as 2.5-3 kg/100 kg body weight
plus at the rate of 0.2 kg feed per piglet with the sow. Thus, a sow weighing
100 kg with 8 piglets should receive 4.6 kg feed per day. The piglets may be
provided with special nourishing diet called creep feed separately.
Feeding of growing and finishing pigs
The pigs may be given complete feed they can consume to attain
maximum growth. Alternatively, they may be fed a fixed quantity twice or
thrice a day. Yet another method that they may be fed all the quantity they
consume within a fixed time of 30-45 minutes or so.
On an average, the post-weaning feed conversion efficiency till market
weight may be about 4 i.e. this much quantity of feed would be used by the
pig to gain one kg of weight. However, it varies considerably with age and
ambient temperature. Protein requirements are greater during early life. As
fattening progresses, protein per cent in the ration may be decreased.
This period may be considered from weaning (9-10 kg) to the slaughter
weight of 90-100 kg. Entire males, castrates and females can be fattened for
meat purposes. The entire males and females may have higher feed
conversion efficiency than castrates. Castration if required may be done at the
age of 3-6 weeks. Castrates are more docile and put on slightly more fat.
Growers may be grouped according to sex, size and weight as uniformly as
possible. The difference in weight between the small and large pig in a lot
should not be more than 20%. Up to 15 pigs may be conveniently put together
in a pen. In summer, sprinklers, wallowing tanks etc. may be provided in
addition to shades to cool pigs. Poor growers may be identified, culled and
removed from the lot at the earliest. Deworming may be done two weeks after
weaning and may be repeated once in two months if necessary.

VI. FINANCIAL REQUIREMENTS

VI.A ESTIMATED MATERIALS FOR PUTTING UP PIGGERY
NO. ITEM UNIT QUANTITY TOTAL
PRICE
1 Construction of CHB 15 500 PCS 7,500
cubicle
SAND 1,400 4 cm3 5,600
GRAVEL 1,600 3 cm3 4,800
CEMENT 250 20 sack 5,000
STEEL BARS 120 40 PCS 4,800
10mm
TIREWIRE 80 2 KL 160
NAILS 2’’ 2 160
3’’ 80 4 KL 320
5’’ 5 400
Lumber 2X3 400 20 PCS 8,000
GALVANIZED PCS
IRON SHEETS
400 20 8,000
8FT
350 20 6,000
6FT
UMBRELA 150 15 KL 2,250
NAILS
LABOR 7,500
EXPENSES
PLUMBING 30,000
ITEMS &
EQUIPMENT
START UP 50,000
WAGES (2
WORKERS)
AND
ELECTRICIAN
2 *Piglets Numbers of 3000 25 HEADS 75,000
Piglets
*Medication/treatment
Pig boost 2,500
Piperazine 2,500
 Assorted drug 5,000
Feeds;
Starter 1700 35 Sacks 59,000
Grower 1600 65 sacks 104,000
3 Other cost Transportation 2,500
4 Contingency Supervision other
unforeseen
25,000
expenses
BUSINESS TOTAL COST 415,990

VII. COST AND RETURN ANALYSIS (1ST CROPPING)

VII.1Technical Starting Points
Number of Finishers per cropping ----------------------------- 20
Average market weight of the finisher per cropping-------100 kgs
Feed conversion ratio ----------------------------------------------2.5
Feed Consumption/Finisher:
 Starter feed (kg) -----------------------------------------------25
 Grower feed (kg) -----------------------------------------------50
Total 75

VII.2 Total Return

 Cash Return Sale
1. Finishers (25 heads x 100 x P 150 per kg 400,000
2. Empty Sacks (100 x P 15) 1,500
3. Manure (100 x P 2 per kg) 200

TOTAL CASH RETURN 375,000

VII.3 Total Operational Cost / 1st Cropping

Cost of Finishers (25 x 3000 per head) 75,000
Feeds 163,000
Star up wages & Electricity (2 workers) 50,000
Labor for Construction 7,500
Medicines (Pig boosters) 10,000
Transportation expenses 2,500
TOTAL COST 308,000

VII.3.1 Fixed Investment

Piggery house 52,990
Plumbing Items & Equipment 30,000
Contingency 25,000
TOTAL FIXED COST 107,990

Total Fixed investment P 107,990

+ Total Operational Cost P 308,000
Total Production Cost P 415,990
VIII. RETURN OF INVESTMENT
Total Return – Total Operational Cost = ROI
375,000 – 308,000 = P 67,000
or
Net Return / (Total Fixed Investment + Total Operational Cost) x 100
=67,000 / (107,990 + 308,000) x 100
 =67,000 / 415,990 x 100
=16.11% per cropping
Note: There were three (3) cropping per year.

IX. DISTRIBUTION OF FINANCING MIX

Farmer’s equity is 20% of the project cost.
ACPC Funding is 80% of the project cost.

Total project cost---- 415,990 x .20 = (83,198) Farmer Equity

415,990 x .80 = (332,792) ACPC Funding

Prepared by:

SGD. JOSE E. LUCBAN JR.

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