Introduction

1.1. Uganda’s piggery sector 

Compared to other sub-sectors within the livestock industry, the pig sub-sector is still very  small but showing marginal signs of growth. Pig production as an enterprise, provides small scale subsistence farmers with a clear opportunity for household income improvement. Most  pig farmers keep 1-5 pigs tethered around the homestead. The main source of feed is kitchen  leftovers, remains of food and crop residues. There are a few small to medium scale commercial  farmers with 10-20 Sows. Some farmers let their pigs free to move around in search for feed.  Productivity is poor mainly exhibited by low reproductive performance, slow growth rates, high  worm burden, and in-breeding. Marketing is not organized and there are several slaughter slabs,  some slaughter houses; and one commercial abattoir located at Nalukolongo in Kampala. This  abattoir currently has capacity to slaughter 200,000 pigs per day, a quantity that does not meet  the demand for pork in Kampala alone. Economic losses due to death and loss of condition caused  by disease are high, especially nutritional diseases. 

1.2. Common pig husbandry practices 

The most common and preferred method of rearing pigs in Uganda has been raising them on  concrete. This method allows for easy cleaning, removing of feces, and disinfection. Farmers  most commonly use concrete because it is relatively low cost and also long lasting. Concrete pig  houses are easy to clean and disinfect. Though considered ideal, concrete may actually cause  many problems. Concrete’s hard surface prevents any natural rooting behaviors of pigs. The hard  and cold characteristics of concrete provide little comfort for the animals, leading to development  of a big fat layer deposit to keep the animal warm. The management of animal waste is a challenge  often creating a foul smelling environment when poorly handled. The costs involved in preparing  a concrete floor makes this system un-affordable for poor rural farmers with limited land. 

1.3. The pork market in Uganda 

Although there is no organized marketing system in Uganda, the demand for pork and products  is high. In rural areas the local markets cater for other farmers who keep pigs for breeding or  raise them for slaughter. This market also has local butchers who sell pork within the community  and middlemen who ferry live slaughter-pigs on trucks to urban areas. Roasted or deep fried is  consumed at bars located in trading centers. Irrespective of the type of market, current demand  for pork far outstrips supply, hence the need for increased production. 

1.4. Challenges and opportunities 

Challenges to pig farming in Uganda have been the predominance of traditional production  practices characterized by lack of technical production knowledge and skills in the area of feeds  and feeding practices, control of diseases and parasites, appropriate housing and sanitation; poor  production management and record keeping and unprofitable production. 

A new climate smart innovation technique that offers a wide range of benefits for farmers around  the world is building momentum. In China this technique is called Fermented Bed Technology,  whereas in Hawaii it is referred to as Inoculated Deep Litter System. In Japan it is called Bokashi Japanese word meaning fermented organic matter. Elsewhere, others prefer to call it living bed  technology. We have preferred to call it Fermented Bed Technology system (FBT). In the FBT, the  pigs are not the only living materials. the farmer raises a living bedding materials as well. This  bedding not only feeds on the pig waste but also creates a living compost to improve soils.  

Raising pigs in this environment encourages the natural behaviors of the animal such as rooting  instead of suppressing them. Fermented Bed Technology offers many benefits but the core  benefit is the efficient way both manure and urine are turned into finished compost. Beneficial  microorganisms can actively breakdown all pig waste significantly decreasing odor and fly  populations. This bedding also creates an immense amount of heat through decomposition and  breakdown that can help pigs stay warm during cold weather. Rearing pigs using Fermented Bed  Technology is low tech, cheap and affordable for rural farmers because materials can be got from  within the environment. 

The promotion of modern piggery will therefore benefit from the available markets and  opportunities outlined above. This will create employment, increase rural and urban household  income, diversification of foods and ensuring food and nutrition security. 

1.5. Purpose of this manual 

During livelihood profiling, several groups in the three farming systems in Nakaseke and  Nakasongola districts selected piggery as one of the intervention areas. As is the practice in the  rest of the country, the majority of households that rear pigs in the cattle corridor keep 1-5 pigs  tethered around the homestead. They feed the pigs with kitchen leftovers and crop residues.  During the dry season, some farmers let their pigs free to move around in search of food. This free  range method is characterized by low reproductive performance, slow growth rates, high worm  infestation, and inbreeding. This has led to slow growth and poor performance of the pigs; social  conflicts between pig farmers and crop communities as pigs roam around looking for food. The  high prevalence of diseases such as African Swine Fever (ASF), Foot and Mouth Disease (FMD),  Gastroenteritis, swine dysentery and swine erysipelas result in high mortality and huge economic  losses.  

The challenge the communities were facing in the piggery production were poor breeds; traditional  feeding and husbandry practices; infestation by worms and poor disease management; although  the demand for pork and other pork products is rapidly expanding. To address these challenges  and improve production, the project introduced and piloted Deep Liter System (DLS) commonly  known as Fermented Bed Technology (FBT) in the project area.  

This manual is prepared in response to expectations from communities in the project areas, for  knowledge and information on improved pig farming practices, better markets and increased  household incomes. It provides general guidance on modern pig farming using Fermented Bed  Technology and is in no means exhaustive.