By MaryAnne Musilo 

Mark Kimani, a government worker in Murang’a, started keeping pigs as a side hustle after growing up farming with his parents.

“From a very tender age, my passion for pig farming grew. It was custom to farm, though not professionally. I knew I wanted to do it professionally, and now I’m in it,” said Mark.

He started with two piglets and now keeps ten mature pigs at a time, mainly Landrace and Duroc breeds. He crossbreeds them to get more meat and better quality.

He used to sell pigs live, but switched to selling pork to make more money. He takes his pigs to a slaughterhouse, pays for the slaughter, and then sells the pork in his own butchery.

“When the pigs get to the slaughter weight, I take them to a slaughterhouse where I get the job done at a fee. I then take the pork to the butchery. Customers like it fresh, but when it remains I store it in a cooler to maintain the freshness,” he said.

Kenya has about one butcher for every 2,000 people, compared to pork-eating countries like China, where the number is about ten times higher. But as more Kenyans eat pork, Mark said the business is opening up and more farmers are starting to see pigs as a good opportunity.

As demand grew, he started buying pigs from other farmers too. He buys pork at Sh400 to Sh450 per kilo and sells it at Sh600 per kilo.

A pig that weighs 75kg brings in Sh45,000 at retail. After expenses, he earns around Sh26,000 profit per pig.

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He said good housing is simple – a roof, enough air flow, and a dry, rough floor. He also gives his pigs regular vet care.

But the business has challenges. He said African Swine Fever is a big risk and has led to culling in places like Murang’a and Awendo. Prices also change often, and many farmers lack proper knowledge.

He now trains others for Sh1,000 a session and can be reached on 0701 087 561.

“I charge Sh1,000 to train on pig farming,” he said.

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