Issue of July 9, 2017
Mt. Province

69th Courier Anniversary Issue
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Ifugao villagers train on native pig production, management
by Daniel B. Codamon / PIA

KIANGAN, Ifugao – Personnel from the Bureau of Animal Industry assisted by the Provincial Veterinary Office (PVET) trained 56 members of the Tuwali tribe of barangays  Nagacadan and Julongan of this town on village-based native pig production and management.

PVET training coordinator Ferdinand Dunuan said the participants consisted of 38 males and 18 females who were chosen because of their interest to venture into native pig production. Trainers are from the BAI’s National Swine and Poultry Research and Development Center (NSPRDC).

Provincial Veterinarian James Gopeng encouraged the village farmers to pursue native pig production due to the increasing demand for native pig pork in the province. 

Rico Panaligan of the NSPRDC, who discussed how to breed native pigs, said there are different native animals in the Philippines. He presented the products and population of native pigs as well as native chickens and ducks. The estimated total population of swine is 12.20 million heads, 66 percent of which are raised at backyard farms and 34 percent at commercial farms.

He also explained the color of a true Philippine native pig, the number of its offspring, and the advantages of native pig production.

He said this venture requires lesser capital and native pigs can survive in any local condition and can easily reproduce. He also shared breeding techniques and pointers on housing dimensions and bedding of the pigpens.

Panaligan also taught participants preventive measures such as vaccinations for hog cholera, use of herbal medicines for respiratory problems like sambong and lagundi; for diarrhea, which is a common problem of piglets; and the use of guava leaves and stem of bananas.

Karen Dimaranan lectured on the prospects and marketing of native pigs and its byproducts, which are already in the market like the native pig leather and food products such as bacon, longganisa, hotdogs, and lechon.

She said native pigs have a unique taste that gives it an edge over commercial pigs.

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