Eat more pork to create market, Kenyans urged

With farmers producing about 1 million pigs annually in the country, Kenyans have been urged to incorporate pork products in their diet to create a bigger market for pork.

According to Laban Kabiru, the general manager of Farmers’ Choice, one of the largest meat processors in the country, Kenyans have been lagging in consumption of pork compared to other countries.

Kabiru said many previously perceived pigs as dirty while others were discouraged from consuming pork by religious beliefs.

But with intense trainings and capacity building, the general manager said farmers have been able to produce pigs that meet international standards.

“Many Kenyans prefer beef and chicken to pork which is an excellent source of protein and is cheap,” he said.

He, however, noted that consumption of pork products has been on the rise, resulting in numerous pork butcheries in most shopping centres.

A study conducted by the International Livestock Research Institute last year revealed that Kenyans consume an average of 0.4 kilogrammes each per year compared to the 16kgs of beef.

Ugandans, on the other hand, consume about 3.4kgs of pork per person per year and have been ranked the top pork consumers in East Africa.

Kabiru said his firm has been working with over 5,000 farmers, most of whom are drawn from the central region, and who provide a consistent supply of pigs.

“Pigs are just like other livestock. They are fed with quality feeds and kept in hygienic environments,” he said, noting that their production is still relatively low.

He said partners in the sector have been carrying out intensive trainings to ensure top-notch animal husbandry that has enabled the country to export about 20 per cent of its pork products to East and West Africa and Middle East.

“We expect our production capacity to double in the next five years and for more Kenyans to consume pork products,” he said.

Kabiru however noted that the sector is hampered by lack of high quality and affordable feeds that has made pig farming a costly venture and reduced local farmers’ competitive edge globally.