Kenyan farmers raise about 1 million pigs every year across the country. Leaders from meat companies ask people to add pork items to their meals. This creates more business for pig farmers who need larger markets. Eating pork helps support local agriculture in many regions.
Laban Kabiru runs Farmers' Choice, one of Kenya's biggest meat companies. He explains that Kenyans eat much less pork than citizens of other nations. Many people once thought pigs were unclean animals. Others avoided pork because of their faith traditions. Better education changed these views for many Kenyans.
Through strong training programs, farmers learned to raise pigs that meet global quality standards. Kabiru says most Kenyans choose beef or chicken instead of pork. Pork provides excellent protein at lower prices than these other options. Recent years have shown more people buying pork as new meat shops open everywhere.
Research from the International Livestock Research Institute found each Kenyan eats about 0.4 kilograms of pork yearly. The same people consume nearly 16 kilograms of beef. Neighbors in Uganda eat much more pork at 3.4 kilograms per person each year. Uganda leads East Africa in pork eating habits.
Farmers' Choice partners with over 5,000 farmers who provide steady pig supplies. Most live in central Kenya areas. Kabiru explains that pigs need the same care as other farm animals. They require clean living spaces and healthy food. Current production numbers remain relatively small compared to potential growth.
Industry partners teach advanced farming methods throughout Kenya. These efforts created high standards that allow Kenya to sell 20 percent of its pork to other countries. Buyers come from East Africa, West Africa, and Middle East markets. Kabiru expects twice as much production within five years as more Kenyans try pork dishes.
Feed costs create problems for farmers trying to compete globally. High-quality animal food remains expensive or hard to find, making raising pigs more expensive than necessary. Solving these feed challenges would help Kenya build a stronger position in international markets.
Laban Kabiru runs Farmers' Choice, one of Kenya's biggest meat companies. He explains that Kenyans eat much less pork than citizens of other nations. Many people once thought pigs were unclean animals. Others avoided pork because of their faith traditions. Better education changed these views for many Kenyans.
Through strong training programs, farmers learned to raise pigs that meet global quality standards. Kabiru says most Kenyans choose beef or chicken instead of pork. Pork provides excellent protein at lower prices than these other options. Recent years have shown more people buying pork as new meat shops open everywhere.
Research from the International Livestock Research Institute found each Kenyan eats about 0.4 kilograms of pork yearly. The same people consume nearly 16 kilograms of beef. Neighbors in Uganda eat much more pork at 3.4 kilograms per person each year. Uganda leads East Africa in pork eating habits.
Farmers' Choice partners with over 5,000 farmers who provide steady pig supplies. Most live in central Kenya areas. Kabiru explains that pigs need the same care as other farm animals. They require clean living spaces and healthy food. Current production numbers remain relatively small compared to potential growth.
Industry partners teach advanced farming methods throughout Kenya. These efforts created high standards that allow Kenya to sell 20 percent of its pork to other countries. Buyers come from East Africa, West Africa, and Middle East markets. Kabiru expects twice as much production within five years as more Kenyans try pork dishes.
Feed costs create problems for farmers trying to compete globally. High-quality animal food remains expensive or hard to find, making raising pigs more expensive than necessary. Solving these feed challenges would help Kenya build a stronger position in international markets.
