Cambodia Pig Value Chain_published_Khieu Borin and Jan 2012

8/10/2019 Cambodia Pig Value Chain_published_Khieu Borin and Jan 2012

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Pig Value Chain Study on Disease

Transmission in Cambodia


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The designations employed and the presentation of material in this information product do not imply

the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the

United Nations (FAO) concerning the legal or development status of any country, territory, city or area

or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific

companies or products of manufacturers, whether or not these have been patented, does not imply that

these have been endorsed or recommended by FAO in preference to others of a similar nature that are

not mentioned. The views expressed in this information product are those of the author(s) and do not

necessarily reflect the views of FAO.

FAO encourages the use, reproduction and dissemination of material in this information product. Except

where otherwise indicated, material may be copied, downloaded and printed for private study, research

and teaching purposes, or for use in non-commercial products or services, provided that appropriate

acknowledgement of FAO as the source and copyright holder is given and that FAOs endorsement of

users views, products or services is not implied in any way.

Acknowledgement

The presented study was funded by the European Union and implemented under the FAO project

component (OSRO/RAS/901/EC) of a Regional cooperation program on highly pathogenic and emerging

diseases in South and Southeast Asia.The Emergency Centre for Transboundary Animal Diseases

(ECTAD) team in the Regional Office for Asia and the Pacific (RAP) and Cambodia has supported and

facilitated this study.

The authors would like to thank all persons such as smallholder pig farmers, small, medium and large

farms, traders and middlemen, owners of the slaughterhouses and their workers, the retailers and

butchers to dedicate some of their valuable time to interviews while they were busy doing their

business. Thanks also go to the study team members - Mr. Suy Mon, Mr. But Bun Makara, Mr. CheaCheang Ly, Mr. Lim Sambo, Mr. Vor Sina, Ms. Keo Srey Moch, Mr. Chiv Phiny, Mr. Pok Samkol and Dr.

Khieu Borin. Special thanks go to Dr. Than Sophannara who facilitated the meeting with official traders

and also thanks go to all veterinary officers in the surveyed provinces who facilitated meetings.

For a correspondence, please contact:

Jan Hinrichs

Animal Health Economist

Emergency Centre for Transboundary Animal Disease (ECTAD)FAO Regional Office for Asia and the Pacific (RAP)

39 Maliwan Mansion, Phra Atit Road

Bangkok 10200, THAILAND

E-mail:[email protected]

ECTAD Homepage: http://www.fao.org/ag/againfo/programmes/en/empres/AH1N1/Ectad.html
mailto:[email protected]:[email protected]


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Pig Value Chain Study on Disease

Transmission in Cambodia

Edited by: Khieu Borin1& Jan Hinrichs

2

1Centre for Livestock and Agriculture Development

PO Box 2423, Phnom Penh 3, Cambodia.

2Emergency Centre for Transboundary Animal Disease (ECTAD)

FAO Regional Office for Asia and the Pacific (RAP)

FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS

REGIONAL OFFICE FOR ASIA AND THE PACIFIC

Bangkok, 2012


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Table of contents

Summary ..................................................................................................................... 8Swine production ...................................................................................................................................... 8

Smallholder pig farmers ............................................................................................................................ 8

Small, medium and large farms ................................................................................................................ 9

Traders and middlemen .......................................................................................................................... 10

Slaughterhouses ...................................................................................................................................... 11

Butchers .................................................................................................................................................. 13

Introduction ............................................................................................................... 14

Objectives of the study ................................................................................................ 15

Materials and methods ................................................................................................ 16III.1. Development of questionnaires ....................................................................................................... 16

III.2. Team formation and training ........................................................................................................... 16

III.3. Sampling .......................................................................................................................................... 17

III.3. Statistical analysis ........................................................................................................................... 18

Pig producers.............................................................................................................. 19IV.1. Smallholder pig producers ............................................................................................................. 19

IV.1.1. General information of smallholder producers....................................................................... 20

IV.1.2. Experience in pig production and raising systems.................................................................. 20

IV.1.2.1 Pig production and feeding ................................................................................................... 21

IV.1.2.2. Type of pig production ......................................................................................................... 21

IV.1.2.3. Current number of pigs and breeds ..................................................................................... 22

IV.1.2.4. Last batch of pigs kept according to type of production..................................................... 22

IV.1.2.5. Most important inputs for pig production ........................................................................... 24

IV.1.2.6. Feed resources for pig production ....................................................................................... 24

IV.1.3. Diseases and vaccination......................................................................................................... 25

IV.1.3.1. Vaccination of pigs ................................................................................................................ 25

IV.1.3.2. Disease outbreaks in pigs ..................................................................................................... 27

IV.1.4. Pig production cost ................................................................................................................. 30

IV.1.4.1.Breeding sows ....................................................................................................................... 30

IV.1.4.2. Fattening pigs ....................................................................................................................... 31

IV.1.5. Pig production supply chain .................................................................................................... 32

IV.1.5.1. Access to breeding stock ...................................................................................................... 32

IV.1.5.2. Number of pigs sold ............................................................................................................. 33

IV.1.5.3. Form of selling pigs ............................................................................................................... 34

IV.1.5.4. Contract/arrangement made in selling pigs ........................................................................ 34

IV.1.5.5. Reasons for selling pigs ........................................................................................................ 35

IV.1.5.6. Problems with the marketing of pigs................................................................................... 35

IV.1.6. Awareness of market information .......................................................................................... 36

IV.1.6.1. Checking market price and sources of information............................................................. 36

IV.1.6.2. Persons set selling price ....................................................................................................... 36

IV.1.7. Awareness of services from Village Animal Health Workers (VAHWs).................................. 37


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IV.1.8. General interest on pig production ......................................................................................... 38

IV.2. Small, medium and large farms ...................................................................................................... 40

IV.2.1. General information regarding the respondents.................................................................... 40

IV.2.2. Information regarding the farm.............................................................................................. 41

IV.2.3. Farm status .............................................................................................................................. 43

IV.2.3.1. Years of operation, type and production system ................................................................ 43

IV.2.3.2. Number of pigs and breed ................................................................................................... 44

IV.2.3.4. Type of feed and sources ..................................................................................................... 45

IV.2.3.5. Status of pig to sell/buy and sow performance ................................................................... 46

IV.2.3.6. Contract farming practices .................................................................................................. 47

IV.2.4. Supply and market chain ........................................................................................................ 48

IV.2.4.1. Access to stock ..................................................................................................................... 48

IV.2.4.2. Source of boars for mating .................................................................................................. 50

IV.2.4.3. Number of pigs sold and their destination .......................................................................... 51

IV.2.4.4. Price difference according to type of pigs and weight........................................................ 56

IV.2.4.5. Seasonality demand of pigs ................................................................................................. 56

IV.2.4.6. Market information, sources and price ............................................................................... 57

IV.2.4.7. Pig delivery and payment mode .......................................................................................... 58

IV.2.5. Pig diseases ............................................................................................................................. 58

IV.2.6. Waste management, water sources and inspection.............................................................. 60

IV.2.6.1. Waste management and water sources .............................................................................. 60

IV.2.6.2. Farm inspection ................................................................................................................... 61

IV.2.7. General interest, difficulty and suggestion on pig production............................................... 62

Traders and middlemen ............................................................................................... 64IV.3.1. Traders and middlemen profile ................................................................................................... 64

IV.3.2. Business status of traders and middlemen................................................................................. 67

IV.3.2.1. Years of operation and family members involved............................................................... 67

IV.3.2.2. Situation of pigs trading....................................................................................................... 67

IV.3.2.3. Position of traders and middlemen in pig market chain...................................................... 72

IV.3.2.4. Demand and supply of pigs.................................................................................................. 73

IV.3.2.5. License for pig trading .......................................................................................................... 79

IV.3.2.6. Types of license .................................................................................................................... 80

IV.3.3. Pigs supply chain ..................................................................................................................... 81

IV.3.3.1. Pig supplies ........................................................................................................................... 81

IV.3.3.2. Sale of pigs ............................................................................................................................ 87

IV.3.3.3. Access of pig weight ............................................................................................................. 89

IV.3.3.4. Criteria for buying pigs ......................................................................................................... 90

IV.3.3.5. Persons set price and mode of payment.............................................................................. 93

IV.3.3.6. Number of pigs and breed purchased in previous month ................................................... 93

IV.3.3.7. Price of pigs based on weight and breed bought in previous month.................................. 96

IV.3.3.8. Arrangement and seasonal demand of finishing pigs......................................................... 97

IV.3.3.9. Checking before buying pigs .............................................................................................. 100


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IV.3.3.10. Arrangement for sale of pigs ............................................................................................ 101

IV.3.3.11. Numbers of pigs die during transportation in previous month........................................ 102

IV.3.3.12. Pig transport and frequency of cleaning and disinfection............................................... 103

IV.3.3.13. Documents requirement for transporting pigs................................................................ 105

IV.3.4. Trading partners .................................................................................................................... 107

IV.3.4.1. Business dealers ................................................................................................................. 107

IV.3.4.2. Trading association in Cambodia....................................................................................... 108

IV.3.5. Interest in pig trading ............................................................................................................ 109

Slaughterhouses....................................................................................................... 111IV.4.1. Information of slaughterhouses................................................................................................ 111

IV.4.2. Slaughterhouse/business status ........................................................................................... 115

IV.4.3. Pig supply chain ..................................................................................................................... 116

IV.4.3.1. Suppliers and relative share of pig for slaughtering............................................................. 117

IV.4.3.2.Type of vehicles owned and frequency of cleaning and disinfecting..................................... 120

IV.4.3.3.Assess pig value and arrangement with suppliers ................................................................ 122

IV.4.3.4.Number of pigs and live weight according to breeds............................................................. 123

IV.4.3.5. Frequency of slaughtering pigs and number of heads slaughtered per day.......................... 124

IV.4.3.6. Carcass distribution and delivery......................................................................................... 125

IV.4.3.7.Persons set selling price and mode of payment .................................................................... 125

IV.4.3.8. Seasonal demand of pork .................................................................................................... 126

IV.4.4. Food safety issues ................................................................................................................. 128

IV.4.4.1. Awareness of standard and penalty.................................................................................... 128

IV.4.4.2. Performance of inspection/test for diseases........................................................................ 129

IV.4.5. Waste management .............................................................................................................. 131

Butchers ................................................................................................................... 135IV.5.1. Information regarding to butcher ............................................................................................. 135

IV.5.2. Business status of the butcher .................................................................................................. 136

IV.5.3. Pig and pig product supply chain .............................................................................................. 137

IV.5.3.1 Source of meat supply........................................................................................................... 137

IV.5.2.2 Sale of meat ......................................................................................................................... 142

IV.5.2.3 Amount of meat sold and prices ........................................................................................... 147

IV.5.2.4 Price of carcass and consumers' preference.......................................................................... 149

IV.5.2.5 Price differed for meat classification..................................................................................... 153

IV.5.2.6 Price set and arrangement of supply of pig meat ................................................................. 153

IV.5.2.7 Market information of pig meat and its sources.................................................................... 155

IV.5.2.8 Pig meat demand ................................................................................................................. 155

IV.5.4. Food safety in pig meat and meat products............................................................................. 158

Conclusions .............................................................................................................. 159

References ............................................................................................................... 160


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List of figuresFIGURE 1:BEST,MODERATE AND DIFFICULT TIME TO TRADE CULLED SOWS. ..................................................... 68

FIGURE 2:BEST,MODERATE AND DIFFICULT TIME TO TRADE CULLED BOARS. ................................................... 68FIGURE 3:BEST,MODERATE AND DIFFICULT TIME TO TRADE WEANING PIGLETS................................................ 69FIGURE 4:BEST,MODERATE AND DIFFICULT TIME TO TRADE FATTENING PIGS. .................................................. 69FIGURE 5:BEST,MODERATE AND DIFFICULT TIME TO TRADE FINISHED PIGS. ..................................................... 70FIGURE 6:MOVEMENT OF PIGS TO PHNOM PENH AND SIEM REAP.................................................................. 76FIGURE 7:MOVEMENT OF PIGS WITHIN SELECTED PROVINCES ........................................................................ 78FIGURE 8:ACCESS OF PIG WEIGHT BY TRADERS/MIDDLEMEN AND OFFICIAL IMPORTERS..................................... 90FIGURE 9:CRITERIA FOR BUYING CULLED SOWS AND BOARS BY TRADERS/MIDDLEMEN AND OFFICIAL IMPORTERS

(MULTIPLE ANSWERS). ..................................................................................................................... 90FIGURE 10:CRITERIA FOR BUYING WEANING PIGLETS BY TRADERS/MIDDLEMEN AND OFFICIAL IMPORTERS (MULTIPLE

ANSWERS). ..................................................................................................................................... 91FIGURE 11:CRITERIA FOR BUYING FATTENING PIGS BY TRADERS/MIDDLEMEN AND OFFICIAL IMPORTERS (MULTIPLE

ANSWERS). ..................................................................................................................................... 92FIGURE 12:CRITERIA FOR BUYING FINISHING PIGS BY TRADERS/MIDDLEMEN AND OFFICIAL IMPORTERS (MULTIPLE

ANSWERS). ..................................................................................................................................... 92FIGURE 13:PRICES OF LIVE PIGS ................................................................................................................. 97FIGURE 14:LOCATION OF TARGETED SLAUGHTERHOUSES IN PHNOM PENH.................................................... 113FIGURE 15:LOCATIONS OF TARGETED SLAUGHTERHOUSES IN SIEM REAP...................................................... 114FIGURE 16:PRICES OF CARCASS FROM SLAUGHTERHOUSES TO CONSUMPTION CENTERS.................................. 117FIGURE 17:MOVEMENT OF PIGS TO SLAUGHTERHOUSES IN PHNOM PENH..................................................... 118FIGURE 18:MOVEMENT OF PIGS TO SLAUGHTERHOUSES IN SIEM REAP......................................................... 119FIGURE 19:COMPARISON OF OVERALL PREFERENCE RATING OF CONSUMERS ON THE DIFFERENT TYPES OF CARCASS

VERSUS PHNOM PENH AND SIEM REAP. ............................................................................................ 151


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Summary

The objective of this study is to understand the pig value chains and associated disease

transmission risks. Expected study outputs were: (i) characterized traditional and commercial

pig production systems, (ii) identified trading routes and volumes. Data collection via focus

group discussions and individual interviews were conducted in seven provinces and Phnom

Penh during November and December 2011. Questionnaire based interviews were conducted

with 210 smallholder pig farmers, 47 small, medium and large farms, 80 traders or middlemen

and 120 butchers.

Swine production

The analysis of swine production is stratified by the pig herd size: Smallholders with less than

10 pigs, small farms (10-50 pigs), small to medium scale farms (50-200 pigs) and large farms

with more than 200 pigs.

Smallholder pig farmers

The majority of smallholder producers keep crossbreed pigs (95%) in full confinement. The

average herd comprises of 1-16 fattening pigs and 1-6 sows. Only a few farmers keep boars.

Feed was indicated as the most important input followed by animal pen building material,

breeds and labor. The majority of smallholder producers feed their pigs with concentrates in

combination with agricultural by-products which are mainly rice bran and broken rice, forages

and rice wine residue.

About 70% of the interviewed farmers indicated they had used vaccination to protect their pigsagainst diseases. Vaccinations were more most frequently used to protect against Classical

Swine Fever, Pasteurellosis and Salmonella. However, 60% of farms experienced outbreaks of

Classical Swine Fever, Salmonella and Porcine Reproductive & Respiratory Syndrome (PRRS).

Symptoms are either treated by the owners or by Village Animal Health Workers (VAHW).

When pigs do not recover they are either quickly sold to middlemen, one third is burned and

buried and some are cooked for food. When cooking dead or sick pigs they are mostly

consumed within the family and shared with neighbors.

Each sow has 2 production cycles per year and the total expense per sow per year is 2,829,219Riel for feed, vaccines, drugs, pen, boar service and castration of piglets. Sale of piglets and

culled sows results in an annual revenue of 5,545,094 Riel.

Piglets for fattening are sourced from neighboring farms within the villages (49%), from their

own sows, from outside the village (29%) or via middlemen (11%). In 2011, 67% of sow keepers,

sold on average 11.3 weaned piglets with an average price of 200,000 Riel per piglet.


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Finished pigs were sold at an average price of 730,000 Riel per head. The majority of farmers

(70%) marketed their pigs via middlemen or traders and 27% sold directly to slaughterhouses.

Some pigs were slaughtered within the village for self consumption in social events, such as

weddings, village parties, death ceremonies.

Pigs are transported by motorbike to collection points where they are assembled for further

transport in pick-up cars or trucks with a loading capacity of 10-15 pigs. Pig market price

volatility was indicated as a major concern when marketing pigs. Other concerns were: the

reliability of market price information, pig imports and limited choice of available traders or

middlemen. Most smallholder farmers (80%) raise pigs as an easy means of saving (family

bank).

Small, medium and large farmsLarge farms (LF) employ up to 100 employees and small to medium scale farms (SMF) employ

up to 12 persons in addition to family members. The majority of LFs are established in isolated

places while SMF are situated near residential areas or within other business compounds, such

as rice mills.

All LF and SMF farms are private and their pigs are fully confined. Most SMF and all LF farms

keep sows. They commonly keep either crossbreed or exotic breeds. On average, each SMF

farms keeps 13 sows and each LF farm keeps 1,250 sows. All LFs keep boars and few SMF farms

keep 1-3 boars. The SMF farms produced 7-70 piglets while the LF farms produced 450-2,000piglets per year. On average, a LF (SMF) produced 507 (21) weaned piglets per year.

LFs cull their sows at 7 litters and SMFs at 6.7 litters. The average litter size is 10.3 piglets for LF

and 9.24 piglets for SMF. 68.4% of SMF and 22.2% of LF produce sufficient replacement stock.

For those who do not produce enough own replacement of stock, they mostly buy their piglets

from other companies (71%). The average distance to get stock is 112 km for SMF and 196 km

for the LFs. About 2.9 times per year the SMF farms get 29 piglets and the LF farms purchase

on average 807 piglets each time. The distance to get the sows is 203 km for SMFs and 100 km

for LFs. Few SMF buy 1-2 boars about 1-3 times per year from Thailand within the distance of300 km.

On average, each SMF sells 7 times per year about 27 weaned piglets per time while LFs sells

350 weaned piglets per time. SMF (LF) sell on average 35 (502) finished pigs per year at an

average price of US$242 - 244. LFs sell finished pigs to traders or middlemen and their

integrator company, while SMFs sell to slaughterhouses and traders or middlemen.


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Demand for pigs is high during festivities, such as Khmer or Chinese New Year and Pchum Bin.

The fish harvesting season between December and February demand for pigs is low. The

variation in number of pigs sold between these two seasons is relatively small.

Most SMFs and LFs vaccinate their pigs against Classical Swine Fever, PRRS, and FMD and

some vaccinate their pigs against Salmonella, Pasteurellosis, and Aujesky. During disease

outbreaks about 16 pigs died in SMFs and 24 pigs died in LFs. Most SMFs treat sick pigs by

themselves, while the LFs are assisted by veterinarians of the integrator company. SMFs

commonly sell sick pigs to traders and middlemen while LFs sell them to slaughterhouses.

The majority of interviewed farms indicated pig diseases, high feed cost, lack of capital to

expand the business and lack of skill as main problems. Interviewed farms suggestions to

improve their pig production business are: stabilizing pig prices, banning pig imports and

improving veterinary and extension services.

Traders and middlemen

Almost 90% of all respondents consider pig trading as an important business activity. Nearly

50% of all respondents have more than 10 years experience in pig trading. The best time to

trade finished pigs is from January to April due to high demand for pig meat. Unfavorable trade

conditions are from October to December due to difficult road conditions to transport pigs and

low demand for pig meat due to the availability of fish. Nearly half of the respondents

slaughter pigs and a few own slaughterhouses.

Interviewed traders are selling an annual volume of 464,120-552,620 pigs in Phnom Penh and

62,200-68,900 pigs in Siem Reap, respectively. The majority of traders collect pigs by

themselves but some through a network consisting of an average of 7 collectors. Official

importers arrange their pig supply with support of a company in Thailand. Most traders have

their own targeted supply areas. Almost half of the traders have a license for trading pigs and

this license is issued by different institutions under MAFF.

Traders buy on average 9 culled sows per month. The culled sows are mainly sourced fromsmallholders and transported by motorbike with a load of 2 heads per time. Only a few traders

are buying culled boars or weaned piglets. The average buying volume 181 weaned piglets per

month with are also transported at average batch sizes of 8.72 heads on a motorbike. Nearly

80% of all interviewed traders and official importers are involved in trading finished pigs.

Traders source finished pigs mainly from smallholders but some have access to supplies from

contract farms. Each trader buys on average 490 heads per month while traders in Phnom


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Penh purchase about 7,500 heads. Finished pigs are mainly transported with pickup cars or

minibuses.

Traders mostly sell culled sows, boars and finished pigs to slaughterhouses. Some traders also

slaughter by themselves. Pig weight is commonly estimated via visual inspection taking intoconsideration the body condition, breed, bell and back fat. Cash is the main mode of payment.

The price is high for pigs with less than 100 kg live weight. Almost all traders indicated they

would check the pigs health before buying. However, 41.8% of interviewees indicated they

would buy low non healthy pigs at low prices and try to sell them quickly to slaughterhouses or

meat processors.

More than 50% of the interviewed traders own motorbikes and 46.7% of them clean these

after each transport but almost never disinfect them. 21% of the interviewed traders own

trucks and about two thirds of them indicated they usually clean their truck before loading

pigs. Remorks (motor bike trailer) are owned by 19.5% of the interviewed traders. A few

traders own pickup cars or minibuses. Half of them never disinfect their vehicle while some do

it once a month.

52% of respondents had been asked by authorities at least once to stop their vehicles. This had

most commonly be done by provincial or district vets and by the police. Trader indicated that

common reasons for being stopped by authorities are to make a payment and to show the

animal movement certificate.

Common problems indicated by traders are a lack of capital and difficult road conditions. Their

most common requests are to stabilize prices, to improve road condition and to establish a pig

traders' association.

Slaughterhouses

The slaughterhouse business is generally inherited within the family. Each slaughterhouse

employs on average 11 persons. All interviewed slaughterhouses have official permits from the

Department of Animal Health and Production (DAHP) in Phnom Penh and Provincial

Department of Agriculture (PDA) in Siem Reap. The average size of slaughterhouses in SiemReap is 2,752 m2and in Phnom Penh it is 5,074 m 2. The coverage area for meat distribution in

Siem Reap is 389 km2and 678 km2 for Phnom Penh. All slaughterhouses in Phnom Penh are

established next to residential buildings.


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In Siem Reap, 40.2 heads are slaughtered per day on average in each slaughterhouse while in

Phnom Penh 146 are slaughtered per day and slaughterhouse. All interviewed slaughterhouses

are rented to 5-10 traders who slaughter about 15-30 pigs each. Almost all slaughterhouses

provide space for animal quarantine. The majority of slaughterhouses in Phnom Penh act as

wholesalers and retailers while slaughterhouses in Siem Reap act mainly retailers. Mostslaughterhouses in Phnom Penh only slaughter pigs and only a few also slaughter cattle.

None of the slaughterhouse in Phnom Penh buy culled sows but most slaughterhouses in Siem

Reap buy on average 9 culled sows per month from smallholders in the district around Krong

Siem Reap. The supply of finished pigs for slaughtering in Siem Reap is mainly from

smallholders and only a few are source from large or contract farms. In Phnom Penh

slaughterhouses did not show any pattern with the regard to the farming system of sourced

finished pigs. Each slaughterhouse in Phnom Penh buys on average 4,580 finished pigs. The

slaughterhouses in Phnom Penh mainly use trucks (60 pigs/truck) and pickup cars (10

pigs/pickup car). In Siem Reap, remork and motorbikes are commonly used and on average

each loads 4 pigs.

Half of the slaughterhouses indicated that they weigh pigs and the other half also does visual

inspection in addition. The majority of interviewed slaughterhouses slaughter pigs daily. Each

slaughterhouse slaughters 75-188 heads in Phnom Penh and 30-47 heads in Siem Reap. Most

slaughterhouses in Siem Reap sell carcasses to retailers and consumers. The slaughterhouse

sells carcasses at different prices for different customers but the highest price is achieved when

selling to consumers. All slaughterhouses in Phnom Penh sell the majority of carcasses to

wholesalers and a few carcasses to retailers within Phnom Penh. The average price of

carcasses sold to retailers is 12,667 riel/kg and 12,167 riel/kg for carcasses sold to wholesalers.

Most slaughterhouses do conventional inspection of pigs before slaughter. If pigs are found

sick, they are put in quarantine or rejected for slaughter and reported to veterinary authorities.

In addition all slaughterhouses in Phnom Penh and Siem Reap are inspected by veterinarians

twice a day.

All slaughterhouses cook blood before selling it to their clients but bones are sold fresh. More

than half of the slaughterhouses drain excreta into a blocked water body or low ground while

others use a waste water system.

Common difficulties indicated by slaughterers are the lack of modern equipment for

slaughtering pigs especially Phnom Penh, lack of buyers in Phnom Penh and lack of pigs for

slaughter in Siem Reap.


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Butchers

Most interviewed butchers are retailers but some are also wholesalers. More than half of the

interviewed butchers also slaughter pigs by themselves in addition to sourcing from

slaughterhouses and wholesalers.

Butchers about 11,500-16,500 riel/kg when buying from wholesalers. All interviewed butchers

sell meat directly to consumers and some of them also sell to meat processors, to meat

retailers, to meat wholesalers and to restaurants. The carcass price is 14,000-20,000 riel/kg

when sold to consumers, 11,000-18,000 riel/kg when sold to retailers and 14,000-18,000 riel/kg

when sold to restaurants. While consumer pay cash, while processors buy on credit and

retailers or restaurants can buy on credit or pay cash.

Each butcher sells on average 98.4 kg of carcass and slaughter byproducts per day which

results in generating a total revenue of 1,499,000 riel. Within the total volume sold, 85% is

carcass and the remaining are internal tract, blood, head and legs. The price for a whole set of

carcass is 12,500-20,000 riel/kg, 13,400 riel/kg for internal tract, 2,176 riel/kg for blood and

10,240 riel/kg for head and legs. The price of lean meat is 15,000-22,000 riel/kg, the price of

pork chop is 17,100 riel/kg, the average price of meat with fat is 15,300 riel/kg and the price of

intestinal tract including liver, heart, lung, spleen or kidney is 15,000 riel/kg. The bacon and rib

are sold for 11,000-18,000 and 10,000-20,000 riel/kg respectively.

Among 12 types of meat, lean meat and pork chop are the most preferred meat by customers.

The price of meat differs by productions systems including traditional rearing and commercial

systems. All interviewed butchers have verbal arrangements for the supply of carcass such as

timely delivery, quality, disease freedom, etc. All interviewed butchers receive market

information mostly from other butchers, whole sellers and slaughterhouses.

During regular demand periods each butcher can sell 32-650 kg/day at an average price of

16,600 riel/kg. Most butchers inspect pig meat by observing and looking at meat and some

might also touch the meat and check the odor. 61.7% of butchers use leftover meat or carcass

for processing into sausages and 66.7% refrigerate meat for sale during the next day.


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Introduction

Pigs play an important role in providing income for families in the rural areas which allows

them to pay school children, saving bank, maximizing the use of farm agricultural products andby-products, accumulating resources for traditional and cultural festivities and providing job

opportunity for people in the dry season especially women. The demand for pork has been

increasing rapidly due to rising income and urbanization. In Cambodia, livestock contributed

about 7.6% of the GDP in 2002, and the total value of animal production was about USD 385

million (FAO 2005). The improvement of the Cambodian economy and the population growth

lead to higher demand for meat including pork, beef and chicken meat. According to MAFF

2011, the population of pig peaked in 2006 (2.74 million heads) and since then has declined

year by year. Compared with 2006 the yield of pigs in 2010 has declined by 25%. This decline is

due to several factors including the decline of smallholder and small pig producers (bankruptcy

of their pig production due to diseases outbreaks and low return from sale), the unstable priceof pigs (seasonal fish harvest and importation of pigs both official and unofficial), high input

costs (feed and drugs), availability of good quality and healthy weaning piglets.

The supply of pigs to urban centers still largely relies on smallholder pig production but due to

supply shortage the government provides license to import pigs from Thailand and Vietnam.

From local production, the country might be able to supply about 60% of the total demand of

pork in the urban centers especially Phnom Penh. In addition, the outbreak of Porcine

Reproductive and Respiratory Syndrome (PRRS) in 2010 has even greater impact on the

domestic supply of pigs. The Food and Agriculture Organization of the United Nations (FAO

2011) reported that pig production in 2010 has declined by 3.24% compared with 2009.

Livestock intensification around Asia has also heightened the risks (both in terms of probability

and severity) of the spread of trans-boundary animal diseases. Continental Southeast Asia is

increasingly linked to other parts of Asia through both regulated and unregulated livestock

trade. A virulent strain (serotype) of FMD traveled on a disease pathway between provinces in

Southern China and Southern Vietnam, leading to one minor, and one severe, Vietnamese

marketcollapse, in 2005 and 2006-2007, respectively (Psilos, 2007). Again it has happened in

a similar pathway for the PRRS, where the impact was greatly destroying the smallholder

production in Cambodia in 2010. The Government of Cambodia requires that the movement of

livestock across provincial boundaries have a certificate of health but inspection and checking

of animal health it is still rather just limited and weak due to several factors including humanresources, facilities for quarantine, intervention from high ranking officers in the government

etc.

Common swine diseases reported in Cambodia include Classical Swine Fever (CSF), Erysipelas,

pasteurellosis, salmonellosis and Foot and Mouth Disease. The Porcine Respiratory and

Reproductive Syndrome (PRRS) and Swine Influenza Virus (SIV) are also present in the country.


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The government is supplying vaccines to control diseases in large animals but not on pigs and

poultry. However, vaccines for most diseases mentioned above can be found at the shops.

Pig value chain actors include producers (smallholder pig producers, small, medium and large

pig farms), collectors/middlemen, traders, slaughterhouses, whole sellers, retailers/butchers.

The number of collectors/middlemen and traders dealing with pigs varies by provinces. Thecollectors/middlemen might source their supply of live pigs from various communities taking

them to a collecting point where traders or sometime slaughterhouse owners load pigs into

their pick-up car or small truck to the slaughterhouse. The slaughterhouse owners can play the

roles as traders and also whole sellers. In each slaughterhouse, there are several groups of

people who rent a place to slaughter pigs. This meat can be bought by retailers/butchers for

sale and distribution to restaurants.

Both, Phnom Penh and Siem Reap are considered major consumption centers for pig meat and

are chosen for this study to further understand the movement of pigs and associated disease

transmission risks. This study will document the trading routes from producers via traders andslaughterhouses and to the consumption centers. The approach was to trace back the trading

routes and volumes from slaughterhouses in Phnom Penh and Siem Reap to the provinces,

including a characterization of the traditional and commercial pig production systems. A

combination of classical value chain studies and epidemiological risk assessments will be

conducted following the stepwise approach described in the guideline document (FAO 2012):

"A practical aid for the design and implementation of livestock value chain studies for Highly

Pathogenic & Emerging Disease (HPED) control".

Objectives of the study

To identify people, groups and organizations in the pig value chains from the

producers, traders, processors and through to the retailers;

To identify the different categories of pigs and products being traded, e.g.

commercial breeds, native breeds, piglets, boars, sows, fattened pigs;

To map routes, trading points and volumes for the supply of pigs into Phnom Penh

and Siem Reap markets;

To assess the profitability of pig traders;

To describe the informal rules and linkages by which the actors in the supply chainsare coordinated or driven to change practices;

To identify practices that tend to increase risk for transmission of HPEDs.


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Materials and Methods

III.1. Development of questionnairesFive types of questionnaires including i) smallholder farmers, ii) small, medium and large

commercial pig farms, iii) traders including official importers and middlemen, iv)

slaughterhouses and v) butchers/retailers were developed. The questionnaires were developedby CelAgrid team in consultation and with inputs from Dr. Jan Hinrichs, Animal Health

Economist FAO RAP in Bangkok and Dr. Lotfi Allal, FAO Phnom Penh. The information

collected for each questionnaire is as below:

- Smallholder producer: production and feeding; diseases/vaccination; production cost;

production supply chain; awareness of market information; village animal health workers;

and general interest on pig production.

- Small, medium and large commercial pig farms: information regarding the farms; business

status including either contract farming or no; supply and market chain; waste

management; and general interest on pig production.-

Middlemen and trader: general information regarding the middlemen/traders; business

status; product supply chain; trading partner and general interest in the trading business.

- Slaughterhouse: general information regarding the slaughterhouse; business status; pig

supply chain; food safety issue; waste management; general interest on business.

- Butchers/retailers: general information regarding the butchers; business status; pig

product supply chain; and food safety in pig meat and meat product.

The drafts of the questionnaires were pretested in Phnom Penh and Kandal to check the flow

of questions and at the same time to train enumerators.

III.2. Team formation and trainingThe study team was divided into two sub-groups of which each has 4 team members (1 team

leader and 3 enumerators). Each of the sub-groups was led by two senior researchers Mr. Pok

Samkol and Mr. Chiv Phiny, while the 6 enumerators are Mr. Suy Mon, Mr. But Bun Makara,

Mr. Chea Cheang Ly, Mr. Lim Sambo, Mr. Vor Sina and Ms. Keo Srey Moch. All enumerators

had experience in conducting surveys with CelAgrid. Besides the team of data collection in the

field, the survey also recruited a supervisor Dr. Khieu Borin. His role was to monitor and check

the data collection, entry and analysis and report writing.

The task division for each team is as below:

Group 1: Phnom Penh, Takeo, Kampong Speu and Prey Veng.

Group 2: Siem Reap, Banteay Mean Chey, Battambang and Kampong Thom.

The team members have been trained on questionnaires before starting the field work. They

all participated in pretesting of questionnaires to make sure that they all understand and see

the flow of questions. The team met the chiefs of OAHP in each province for courtesy and at

the same time informing them about the purpose of this study. The team also consulted with


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them about the selection of the location of the slaughterhouses, traders, pig farms, etc. As

regular practice, the team met in every afternoon to discuss their concerns and problems,

while the team leaders reviewed and checked the questionnaires for the information gap.

III.3. Sampling

The study is conducted in seven provinces and Phnom Penh of Cambodia (Table 1). PhnomPenh and Siem Reap are considered the important consumption centers for pig meat due to

the density of population and tourists. A total of 210 smallholder pig farmers (Picture 1) and 47

small (Picture 2), medium and large farms in 7 provinces, 80 traders/middlemen (Picture 3) and

120 butchers (Picture 4) were interviewed. Beside pig traders and middlemen the team also

interviewed with 2 official importers who trade pigs from Thailand into Cambodia. Also 12

slaughterhouses in Siem Reap and Phnom Penh were interviewed.

Table 1: Sample sizes of the pig value chain study in 8 provinces and city of Cambodia.No Provinces Slaughter-

house

Butchers Middlemen

traders

Official

importers

Commercial

farms

Small-

medium

farms

Smallholder

farmers

1 Phnom Penh 6 15 10 2 - - -

2 Prey Veng - 15 10 - - - 30

3 Takeo - 15 10 - - 5 30

4

Kampong

Speu- 15 10 - 5 12 30

7 Siem Reap 6 15 10 - 3 5 30

8

Banteay

Mean Chey- 15 10 - - 10 30

9 Battambang - 15 10 - - 5 30

10

Kampong

Thom- 15 10 - 1 - 30

Total 12 120 80 2 9 28 210

Beside questionnaire used, focus group discussion was carried out with key farmers who have

the experiences in pig production, their perspective and perception on pig production, effort in

diseases prevention, areas of support from public and private institution, etc. On the other

hand, focus group discussion was conducted with middlemen/traders.


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Photo 1:Team interviewed smallholder farmer in

Krong Battambang, Battambang.

Photo 2:Small farm in Krong Siem Reap, Siem Reap.

Photo 3:Middleman transported his live pigs with

Remork to supply slaughterhouse in Krong Siem Reap,

Siem Reap.

Photo 4:Team interviewed butcher in Thmei market,

Krong Battambang, Battambang.

III.3. Statistical analysis

The qualitative and quantitative data on smallholder pig producers; small, medium and large

commercial farms; trader/middlemen; slaughterhouses and butchers were coded and entered

in the Excel spreadsheet program. The data were analysed using the descriptive statistical

package for social sciences (SPSS version 14.0). The results are presented as percentages,

mean values by provinces, production system, overall mean and standard error (SE).


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Pig producers

IV.1. Smallholder pig producers

A total of 210 (30 per target province, except for Phnom Penh) were randomly selected for this

study. A smallholder pig producer keeps up to 5 pigs with a mixture of ages and breeds and

they can be fatteners and breeders. The feeding system is relied on local feed resources that

can be found in the accessible areas which are grown naturally and/or cultivated.

The smallholder pig producers keep 1.25-3.78 pigs per family and they are generally rice

farmers. Although pigs are not their major livelihood activity, smallholder pig producers

continue to be the main supplier of pigs to the market. Three production systems arepracticed: a) scavenging; scavenging system plus supplement; and c) full confinement. At

present the full confinement is practiced due to the limited availability of space for pigs to

roam except the Northeast provinces where ethnic minorities are still using the scavenging

system.


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IV.1.1. General information of smallholder producers

The average age of the respondents is 40.1 (20-70) years old. Out of 210 smallholder pig

producers 9.53% have no education, while 65.2%, 24.3% and less than 1.0% in Prey Veng get

grade 1-7, grade 8-12 and university levels respectively (Table 2).

The average family member of respondents in the seven interviewed provinces is 5.28 (5-5.6)persons of which 2.48 are males and 2.79 females.

Rice farming is the main occupation of almost 98% of respondents and the remaining, pig

keeping and run village shop are their main occupation.

Table 2:General information of small holder producers in seven provinces in Cambodia.Provinces Age

(Ave. SE)

Education level, % Total

family

members

# male # female

No

education

Grade

1-7

Grade

8-12

Univ.

Banteay Mean

Chey 40.81.92 3.33 70.0 26.6 - 5.260.34 2.530.24 2.730.21Battambang 41.12.13 10.0 50.0 40.0 - 5.000.34 2.330.25 2.630.19

Kampong Speu 39.61.56 10.0 76.6 13.3 - 5.630.32 2.630.24 3.000.24

Kampong

Thom41.01.82 6.66 76.6 16.7 - 5.400.31 2.500.22 2.900.19

Prey Veng 36.81.98 - 73.3 20.0 6.67 5.100.26 2.270.21 2.830.24

Siem Reap 40.31.72 33.3 60.0 6.67 - 5.030.35 2.400.22 2.630.25

Takeo 40.82.02 3.33 50.0 46.7 - 5.500.38 2.700.28 2.800.28

Average 40.10.71 9.53(n=20)

65.2

(n=137)

24.3

(n=51)

0.95

(n=2)

5.280.12 2.480.09 2.790.09

IV.1.2. Experience in pig production and raising systems

On average, 26.7% of smallholder producers said that they have experience with 1-2 years,21.9% with 3-5 years, 26.2% with 6-10 years and 25.2% with more than 10 years in pig raising

(table 3). Almost half of the respondents in Battambang, Kampong Thom and Prey Veng start

their pig raising 1-2 years ago.

Table 3: Years of pig keeping of smallholder producers in seven provinces in Cambodia.

Provinces 1-2 years, % 3-5 years, % 6-10 years, % > 10 years, %

Banteay Mean Chey 13.3 20.0 30.0 36.7

Battambang 46.7 6.67 23.3 23.3

Kampong Speu 16.7 26.7 20.0 36.6

Kampong Thom 40.0 6.70 20.0 33.3

Prey Veng 46.6 20.0 26.7 6.70Siem Reap 3.33 50.0 30.0 16.6

Takeo 20.0 23.3 33.3 23.3

Average 26.7 (n=56) 21.9 (n=46) 26.2 (n=55) 25.2 (n=53)

About 96% of smallholder producers practice full confinement in their production except few

in Kampong Speu and Kampong Thom practice grazing with supplement and few in


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Battambang and Prey Veng tie the legs or neck of their pigs allowing pig in a limited space. The

producers reported that in the confinement system they could better manage feeding and

hygiene (Table 4).

Table 4: Pig production systemof smallholder producers in seven provinces in Cambodia.

Provinces Grazing with supplement, % Full confinement, % Neck/leg tie down, %Banteay Mean Chey - 100 -

Battambang - 93.3 6.70

Kampong Speu 10.0 90.0 -

Kampong Thom 3.33 96.7 -

Prey Veng - 96.7 3.33

Siem Reap - 100 -

Takeo - 100 -

Average 1.90 (n=4) 96.2 (n=202) 1.40 (n=3)

IV.1.2.1 Pig production and feeding

IV.1.2.2. Type of pig production

Seventy seven percent of the respondents raise fattening pigs, 44.8% have sows and few

farmers in Siem Reap keep boars (Table 5). At present, the number of farmers keeping sows is

increasing while about 10 years ago they have been difficult to convince to keep sows as they

believe that sow keeping might require technical skill and availability of time to take them at

least during delivery. Some others believe it can be successful to keep sows when they have

their children married.

Some farmers keep boars for own sows and also provide services to other farmers while most

of respondents use the boars' service at their convenience distance. Those who keep boars

serve within 2-27 villages, 1-6 communes but in the same district of 0.1-10 km. They useremork (a cart pulled by a motorbike) as their main transportation means to bring boars to sow

farms. The fee charge per sow is 50,000 riel.

Table 5: Type of pig productionof smallholder producers in seven provinces in Cambodia (multiple

answers).

Provinces Fattening, % Breeding sows, % Breeding boars, %

Banteay Mean Chey 83.3 50.0 -

Battambang 73.3 53.3 -

Kampong Speu 66.6 36.7 -

Kampong Thom 86.6 43.3 -

Prey Veng 63.3 36.6 -

Siem Reap 93.3 60.0 6.70

Takeo 70.0 33.3 -

Average 76.7 (n=161) 44.8 (n=94) 0.95 (n=2)


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IV.1.2.3. Current number of pigs and breeds

The majority of smallholder producers raise crossed breed pigs and only few keep local breeds.

None raise exotic breeds. Producers understand that the exotic breed has higher performance

and are generally preferred by slaughterhouses due to carcass low fat content , however the

shortage of piglets and high price of piglet, demand of excellent care and feeding as well the

adaptation to the local condition; they decide to raise crossbreed pigs for the meanwhile.Among 210 smallholder farmers 94 keep on average 1.57 (1-6) crossbreed sows (Table 6)

except 5 smallholder farmers in Kampong Speu and Prey Veng who keep one local sow each.

At the time of study, only 16 producers have lactating sows with an average of 9.31 (2-38)

piglets and 7 (2-12) weaning piglets. Only two producers in Siem Reap have 1 crossbreed boar

each.

Among 210 smallholder farmers, 161 keep 5 (1-16) fattening pigs and 9 farms keep 2-5 local

fattening pigs. At the time of study, only 16 farms keep on average 4.41 (1-8) finishing

crossbreeds pigs ready for the market.

Table 6: Current number of pigs and breedsin smallholder production systems in seven provinces in

Cambodia.

Sows Piglets

Weaning pigs Fattening

pigs Finished pigs

Provinces # crossbreed # crossbreed # crossbreed # local # crossbreed # crossbreed

Banteay Mean

Chey 1.670.21 2.00 (na)

7.001.73 -

5.330.76 2.501.50

Battambang 1.870.31 6.000.57 9.001.00 0.500.35 4.060.80 5.421.26

Kampong Speu 1.090.28 5.500.50 3.800.48 0.250.17 4.811.05 -

Kampong Thom 1.310.13 6.332.96 9.000.00 - 3.210.47 3.601.69

Prey Veng 1.450.25 - - 1.150.47 4.681.13 -

Siem Reap 1.940.26 20.78.74 10.0 (na) - 6.370.63 4.002.00Takeo 1.300.21 9.253.54 8.002.00 - 5.871.03 6.00(na)

Average 1.570.10 9.312.23 7.050.69 0.250.08 4.940.32 4.410.76

IV.1.2.4. Last batch of pigs kept according to type of production

The age of piglets at start of fattened period is 1.22 (1-2) month with the average weight of

8.36 (5-15) kg (Table 7). The average fattening period is 4.68 (3-10) months with the average

finishing weight of 85.5 kg. The best price offered by trader/slaughterhouse is at 90 kg live

weight.

On average, each sow delivers 9.47 (5-16) piglets per lactation of which 1.35 (1-12) heads diebefore weaning. At the weaning stage, 5.83 (1-13) weaning piglets are sold and the remaining

are kept for fattening. Interviewed producers in Takeo do not retain the weaned piglets for

fattening due to high demand for piglets after the outbreak of PRRS.


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Table 7: Last batch of pig kept according to type of production of smallholder producers in seven provinces in Cambodia.Provinces Fattening pigs, Ave.SE Breeding sows, Ave.SE

Age

(months)for

fattening

Starter

Weight(kg) for

fattening

Age of

fatteners(months)

to sale

Weight

(kg) offinisher

formarket

# piglets

at lastfarrow/

cycle/sow

# piglets

died atlast

farrow/cycle/sow

#

weanlingssold

Age

(months) ofweanlings

for sale

#

weanlingsretained

forfattening

Age

(months)for market

Weight

(kg) offinishers

formarket

Banteay MeanChey 1.220.65 7.900.35

5.700.1787.81.42

8.930.66 1.640.66 4.350.97 1.120.08 2.930.916.120.35

86.23.24

Battambang 1.120.05 8.860.26 6.940.38 89.82.74 9.000.34 1.860.40 3.730.99 1.250.13 3.400.95 6.50.33 98.74.70

Kampong Speu 1.170.55 5.800.38 6.170.51 83.01.86 9.300.88 1.000.39 7.400.96 1.300.08 1.000.54 6.170.93 75.02.89Kampong Thom 1.280.06 9.270.40 6.210.30 88.11.80 8.781.31 0.780.66 4.221.31 1.210.10 3.771.20 5.500.34 82.54.23

Prey Veng 1.070.04 7.390.40 4.410.12 78.21.18 10.70.75 0.820.40 9.361.20 1.040.04 0.550.55 6.00 (na) 80.0 (na)Siem Reap 1.420.05 10.10.60 6.600.30 85.82.84 10.20.61 2.070.85 4.871.21 1.500.08 3.270.89 5.550.42 86.34.52

Takeo 1.170.07 8.090.98 5.310.19 83.31.38 9.220.95 0.440.29 8.780.79 1.080.05 - - -

Average 1.220.02 8.360.22 5.920.13 85.50.82 9.470.28 1.350.23 5.830.46 1.210.03 2.300.35 5.940.18 87.32.18


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IV.1.2.5. Most important inputs for pig production

About 95.0% of respondents said feed is the most important input for their pig production

followed by materials for building animal pen (68.6%), breed (67.1%), labor (33.8%), medicine

(28.6%), service (6.19% except in Prey Veng) and their technical skill (3.33% only in Kg Speu,

Prey Veng and Takeo) (Table 8). In theory if producers can manage well they can get 30% ofthe sale revenue as their net profit but in practice this is difficult to realize although there is a

potential to minimize their input costs by using the available resources or/and cultivate

suitable crops to be used for pig feeding.

Table 8: Most important inputs for pig production of smallholder producers in seven provinces in

Cambodia (multiple answers).

Provinces Breed,

%

Feed,

%

Building,

%

Medicine,

%

Labor,

%

Service,

%

Skill,

%

Banteay Mean

Chey 40.0 100 76.6 43.3 30.0 10.0 -

Battambang 46.6 96.6 66.7 36.7 46.7 6.67 -Kampong Speu 73.3 96.7 56.6 33.3 36.7 3.33 6.67

Kampong Thom 73.3 90.0 80.0 13.3 26.7 13.3 -

Prey Veng 76.7 93.3 63.3 36.7 40.0 - 10.0

Siem Reap 73.3 90.0 80.0 16.7 30.0 6.67 -

Takeo 86.7 96.6 56.7 20.0 26.7 3.33 6.66

Average

67.1

(n=141)

94.8

(n=199)

68.6

(n=144)

28.6

(n=60)

33.8

(n=71)

6.19

(n=13)

3.33

(n=7)

IV.1.2.6. Feed resources for pig production

About 81% of smallholder producers feed their pigs with concentrated feed particularly in

Banteay Mean Chey, Battambang, Siem Reap and Takeo (Table 9). At the same time 72.8%

used agricultural by-product such as rice bran and broken rice, 54.7% feed forages mix with by-

product and 15.2% feed rice wine residue. Although agricultural by-products are bulky for pigs

to get enough nutrients for their growth, they can be produced by the farmer at low costs.

When they feed forages such as water spinach, amaranth, water hyacinth etc. they cook them

together with rice or/and broken rice. Some farmers produce rice wine with the main aim is to

get wine residue to feed their pigs. The wine is sold to recover the cost of wine production.

A few farmers (5.23%) in Kampong Speu, Prey Vong and Takeo feed their pigs with farm-made

feed and 13.3% except in Kampong Speu used other feed sources such as kitchen waste and

swill feed.

Nearly 83.0% of producers feed their pigs 3 times per day, 14.3% feed 2 times and 2.9% feed 4

times per day. Farmers normally feed more frequently when pigs are young as they consider

them as baby while they are older they feed larger quantity but less frequency.


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Table 9: Feed resources forpig production of smallholder producers in seven provinces in Cambodia

(multiple answers).

Provinces Concentrated

feed, %

Farm-

made

feed,

%

Forage

mix with

by-

product, %

Rice wine

residue,

%

Agri. by-

product, %

Other, %

Banteay Mean

Chey 93.3 - 53.3 30.0 93.3 16.6

Battambang 86.6 - 80.0 6.66 100 13.3

Kampong Speu 63.3 3.33 30.0 10.0 33.3 -

Kampong Thom 80.0 - 36.6 16.7 100 10.0

Prey Veng 63.3 30.0 56.6 6.67 10.0 6.67

Siem Reap 86.6 - 60.0 23.3 100 36.7

Takeo 96.6 3.33 66.6 13.3 73.3 10.0

Average

81.4

(n=171)

5.23

(n=11)

54.7

(n=115)

15.2

(n=32)

72.8

(n=153)

13.3

(n=28)

IV.1.3. Diseases and vaccination

IV.1.3.1. Vaccination of pigs

Almost 70% of the 210 interviewed smallholder producers, vaccinate their pigs (Table 10).

When asked for the type of vaccines used, 92.5% of producers vaccinate their pigs against

classical swine fever followed by Pasteurellosis (74.7%), Salmonella (52.1%), FMD (33.6%

except in Kg Thom), Oyzesky (28.1% except in Kg Speu), PRRS (12.3% except in Siem Reap)

and only 3 in Banteay Mean Chey vaccinated against Chronic Respiratory Disease (CRD). The

vaccines of classical swine fever and pasteurellosis can be easily found in shops in their

provinces.

Table 10: Type of vaccines used by smallholder producers in seven provinces in Cambodia.Provinces Any vaccination

for your pigs, %

If yes, what types of vaccines you used?, %

(multiple answers)

Yes No I II III IV V VI VII

Banteay Mean

Chey 93.3 6.67 32.1

64.3 92.9 39.3

10.7

10.7 10.7

Battambang 96.7 3.33 72.4 79.3 100 41.4 44.8 31.0 -

Kampong Speu 33.3 66.7 20.0 60.0 90.0 20.0 - 20.0 -

Kampong Thom 76.7 23.3 39.1 78.3 95.7 - 43.5 8.70 -

Prey Veng 40.0 60.0 41.7 75.0 58.3 41.7 8.30 8.30 -

Siem Reap 96.7 3.33 82.8 79.3 96.6 44.8 44.8 - -

Takeo 50.0 50.0 40.0 80.0 93.3 40.0 6.70 6.70 -

Average69.5

(n=146)

30.5

(n=64)

52.1

(n=76)

74.7

(n=109)

92.5

(n=135)

33.6

(n=49)

28.1

(n=41)

12.3

(n=18)

2.10

(n=3)

Note: I=Salmonella, II=Pasteurollosis, III=Classical Swine Fever, IV=FMD, V=Oyzesky, VI=PRRS, VII=CRD

The vaccination is carried out by family members, VAHWs, private veterinarians and previous

owners who sell piglets to them. However, family members in Kampong Speu do not vaccinate

the pigs.


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Among the family members involved in vaccination, 15.1% of the vaccinations are

administered by the husband and 6.80% by the wife and in few cases like in Battambang and

Prey Veng the son and daughter also administer vaccines (Table 11). In the case of Kampong

Thom and Banteay Mean Chey fathers are also involved. Among 146 farmers who have

vaccinated their pigs, 52% of the farms are carried out by VAHWs, 13% by private vets and 13%by the previous owners.

Table 11: Persons vaccinated the pigs of smallholder producers in seven provinces in Cambodia.Provinces Husband,

%

Wife,

%

Son,

%

Daughter,

%

Father,

%

VAHWs,

%

Private

vet. %

Previous

owners, %

Banteay Mean

Chey 21.4 14.3 -

-

7.10

21.4 28.6 7.10

Battambang 10.3 3.40 3.40 3.40 - 75.9 - 6.90

Kampong Speu - - - - - 90.0 30.0 10.0

Kampong Thom 8.70 17.4 - - 4.30 39.1 - 30.4

Prey Veng 25.0 8.30 8.30 - - - 41.7 16.7

Siem Reap 13.8 - - - - 72.4 - 13.8Takeo 26.7 - - - - 60.0 13.3 -

Average15.1

(n=22)

6.80

(n=10)

1.40

(n=2)

0.70

(n=1)

2.10

(n=3)

52.1

(n=76)

12.3

(n=18)

12.3

(n=18)

Among the 146 farmers who vaccinate their pigs, only 29% understand the importance of

vaccination against diseases in pigs and 71% just vaccinate their pigs because they are asked to

do or because the service is for free. The respondent get the vaccines for their pigs from drug

sellers (55.3%), except in Prey Veng 28.9% get it from NGOs who work in their villages, 10.5%

in Battambang and Kampong Thom get from VAHWs, 10.5% in Banteay Mean Chey and Prey

Veng is from private vets and only 2 farmers in Prey Veng and Banteay Mean Chey receive

advice from the drug store (Table 12).Table 12: Sources of knowledge for vaccination of smallholder producers in seven provinces in

Cambodia.

Provinces Drug sellers, % VAHWs, % Private vet. % NGOs, % Drug store, %

Banteay Mean

Chey 63.6 - 18.2

27.3 9.10

Battambang 16.7 50.0 - 33.3 -

Kampong Speu - - - - -

Kampong Thom 85.7 14.3 - 28.6 -

Prey Veng 50.0 - 33.3 - 16.7

Siem Reap 50.0 - - 50.0 -

Takeo 50.0 - - 50.0 -Average 55.3 (n=21) 10.5 (n=4) 10.5 (n=4) 28.9 (n=11) 5.30 (n=2)

Most (97.4%) of the 146 farms who do vaccination of their pigs by themselves get the vaccines

from the drug store and the remaining get it from private vets.


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IV.1.3.2. Disease outbreaks in pigs

59% of 210 smallholder farmers experience serious disease outbreaks in their pigs although

producers in Takeo and Prey Veng have fewer problems (Table 13). Among those who

experienced serious disease outbreaks, classical swine fever is reported highest (35.5%)

following by Salmonellosis (33.9%), PRRS (25.0% except in Prey Veng), Pasteurollosis (13.7%

except in Banteay Mean Chey) and FMD (16.9% except in Takeo). Also, 5 producers in BanteayMean Chey, Kg Speu, Prey Veng and Siem Reap said that their pigs get Oyzesky disease.

Although 70% of all interviewed producers vaccinate their pigs, still 59% get infection in their

pigs. As mentioned above, the majority of smallholder farmers mainly against 3 diseases such

as classical swine fever, pasteurellosis and samonellosis and therefore chances for other

diseases to infect there are still there. Outbreaks might also be caused by vaccine quality

issues, storage, and delivery and administering of the vaccine to the pigs on site of the farm

premises.

Table 13: Diseases outbreak in pig of smallholder producers in seven provinces in Cambodia. Provinces Diseases outbreak

in pig, %

If yes, what kind of diseases? %

(multiple answers)

Yes No I II III IV V VI

Banteay Mean

Chey 63.3 36.7 52.6

- 5.30 10.5

5.30

52.6

Battambang 66.7 33.3 50.0 5.00 30.0 15.0 - 20.0

Kampong Speu 66.7 33.3 5.00 25.0 40.0 35.0 5.00 10.0

Kampong Thom 73.3 26.7 40.9 22.7 36.4 4.50 - 36.4

Prey Veng 33.3 66.7 20.0 40.0 30.0 40.0 20.0 -

Siem Reap 73.3 26.7 31.8 4.50 59.1 18.2 4.50 13.6

Takeo 36.7 63.3 27.3 9.10 45.5 - - 36.4

Average

59.0

(n=124)

41.0

(n=86)

33.9

(n=42)

13.7

(n=17)

35.5

(n=44)

16.9

(n=21)

4.00

(n=5)

25.0

(n=31)

Note: I=Salmonella, II=Pasteurollosis, III=Pest, IV=FMD, V=Oyzesky, VI=PRRS

On average, the number of days of a serious disease outbreak was 10.0 (1-45) days (Table 14a).

The duration of an outbreak is shorter in Kampong Thom, Siem Reap and Takeo and longer in

Banteay Mean Chey, Battambang, Kampong Speu and Prey Veng. During the outbreak, on

average 5.1 (1-20) heads are infected of which 2.19 (1-16) died. Except 3 farmers in

Battambang, Kampong Speu and Prey Veng; most (97.6%) producers treat their pigs.

70% of smallholder farmers use VAHWs to treat their pigs during the outbreak particularlythose in Battambang and Siem Reap. Farmers in Banteay Mean Chey (68.4%) and Prey Veng

treat pigs by themselves and few use private vets.


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Table 14a: Duration, number of pigs infected, died and treatments of serious diseases of smallholder

producers.Provinces # days of

serious

diseases

outbreak,

Ave. SE

# pigs

infected,

Ave. SE

# pigs

died,

Ave. SE

Any treatment of

your infected

pigs, %

If yes, who did the treatment?, %

(multiple answers)

Yes No VAHWs Private

vet.

Treated by

themselvesBanteay Mean

Chey 11.32.14 4.150.65 1.150.48

100 - 26.3 21.1 68.4

Battambang 11.72.29 5.701.37 2.050.77 95.0 5.00 94.7 - 21.1

Kampong Speu 11.51.90 4.050.65 2.050.67 95.0 5.00 78.9 10.5 21.1

Kampong

Thom 7.681.03 4.950.88 2.630.83

100 - 72.7 18.2 18.2

Prey Veng 10.32.66 5.701.49 1.200.64 90.0 10.0 22.2 22.2 66.7

Siem Reap 8.722.01 6.591.17 3.271.01 100 - 90.9 - 27.3

Takeo 9.182.26 4.271.21 2.361.35 100 - 63.6 - 45.5

Average 10.00.75 5.090.40 2.190.32

97.6

(n=121)

2.40

(n=3)

68.6

(n=83)

9.90

(n=12)

34.7

(n=42)

After treatment of infected pigs, 38.8% smallholder farmers reported the recovery of their

pigs, 35.5% of treated pigs do not recover at all and 25.6% farms have some pigs recovered and

some not recovered (Table 14b). Almost 18% of unrecovered pigs except in Banteay Mean

Chey and Prey Veng cook them for food, 52.7% sell them to market, 39.2% exception in Takeo

and Prey Veng burn and bury them and 8.10% in Battambang and Prey Veng preserve them for

food (Silage). Some farmers in Kampong Thom, Siem Reap and Takeo give unrecovered pigs

either alive or dead to their neighbors and relatives and also exchange them with rice.

Producers in Siem Reap and Banteay Mean Chey report that burn and bury are mainly

practiced with the piglets as they are small with not much meat to eat. Some farmers believe

unrecovered pigs from PRRS (blue ear) are not good for human consumption and it could

infect their family.

Table 14b: Actions on unrecovered pigs by smallholder producers.Provinces Recovery after

treatment, % farm

If no, what did you with them, % (multiple answers)

Yes No Some Food Sale Burn

and

burry

Give to

neighbor

Give to

relative

Exchange

with rice

Silage

(Phaak)

Banteay Mean

Chey 36.8 31.6 31.6

- 50.0 66.7 - - - -

Battambang 36.8 21.1 42.1 25.0 58.3 33.3 - - - 33.3

Kampong Speu 42.1 42.1 15.8 18.2 45.5 45.5 - - - -

Kampong Thom 40.9 36.4 22.7 23.1 69.2 38.5 - 7.70 15.4 -

Prey Veng 66.7 33.3 - - 100 - - - - 66.7

Siem Reap 22.7 36.4 40.9 23.5 35.3 41.2 5.90 5.90 - -

Takeo 45.5 54.5 - 16.7 50.0 - 16.7 - 33.3 -

Average38.8

(n=47)

35.5

(n=43)

25.6

(n=31)

17.6

(n=13)

52.7

(n=39)

39.2

(n=29)

2.70

(n=2)

2.70

(n=2)

5.40

(n=4)

8.10

(n=6)

O those farmers who sell unrecovered pigs either alive or dead, 71.8% said that the buyers are

middlemen and 25.6% except in Kampong Thom and Prey Veng sell to slaughterhouse (Table


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14 c). However, some producers in Battambang, Prey Veng and Siem Reap reported that they

sell to retailers and villagers/neighbors. When dead or sick pigs are used for food, 92.3% of the

farmers eat them within their own family, 53.8% share with their relatives, 30.8% invite their

neighbors for the meal and 15.4% share it with several villagers. Poverty and lack of knowledge

on disease risks including disease spread and infection risks for animals and humans can be

assumed to be the main reasons for the above described practices.

Table 14c: Buyers and the consumption of unrecovered pigs from smallholder producers.Provinces In case you sold, who were buyers? %

(multiple answers)

In case you made food, who involved in

eating?, % (multiple answers)

Middleman Slaughterhouse Retailer Villager/

neighbor

My

family

Relative Neighbor Villager

Banteay Mean

Chey 83.3 16.7 -

- - - - -

Battambang 71.4 28.6 - 14.3 100 66.7 33.3 33.3

Kampong Speu 80.0 40.0 - - 100 50.0 - -

Kampong Thom 100 - - - 66.7 33.3 33.3 33.3

Prey Veng 66.7 - 33.3 - - - - -

Siem Reap 16.7 66.7 - 16.7 100 75.0 50.0 -Takeo 66.7 33.3 - - 100 - - -

Total

71.8

(n=28)

25.6

(n=10)

2.60

(n=1)

5.10

(n=2)

92.3

(n=12)

53.8

(n=7)

30.8

(n=4)

15.4

(n=2)

All producers restart pig production after serious disease outbreaks (Table 15). More than half

(67.7%) of the interviewed smallholder farmers disinfect pens. All interviewed farmers in Takeo

disinfect their pig pen while few in Kampong Speu practice disinfection. Producers use

different disinfectants for their pig pens. Some use lime and/or wash pen with soap or hot

water. After applying the disinfection, pens are kept empty for 3-5 days before restocking with

new pigs.

Table 15: Re-start of pig production after serious diseases outbreak and disinfection of pens by

smallholder producers.

Provinces Did you re-start of pig production

after serious diseases outbreak? %

If yes, did you do disinfection? %

Yes No Yes No

Banteay Mean Chey 100 - 78.9 21.1

Battambang 100 - 65.0 35.0

Kampong Speu 100 - 15.0 85.0

Kampong Thom 100 - 90.9 9.10

Prey Veng 100 - 60.0 40.0

Siem Reap 100 - 72.2 27.3

Takeo 100 - 100 -

Total 100 (n=124) - 67.7 (n=84) 32.3 (n=40)


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IV.1.4. Pig production cost

IV.1.4.1.Breeding sows

Among interviewed 210 smallholder farmers, 67 farmers raise on average 1.52 sows (1-4

heads). Within those who keep sows, 76% feed their sows with concentrated feed, 10% use rice

wine residues, 61% use broken rice, 100% feed rice bran, 58% use water spinach and few usefresh trash fish and banana stems. About 60% purchase vaccines, 39% buy drugs and 21% use

veterinary services.

Assuming 2 production cycles per year, the total expense per sow per year is 2,829,219 riels

which comprises of feed cost, vaccines, drugs, pen, boar service, castration etc (Table 16a). The

total revenue from selling piglets and culled sows was 5,545,094 riel. Therefore the profit was

2,658,528 riel.

Table 16a: Production cost per year for sows in smallholder production systems.

Descriptions Unit Qty Unit price, riel Total, riel

Expenses

Animal

Cost on sows head 1.520.10 692,76080,540 614,469129,968

Sows-cost per year* - - - 204,82343,322

Feed

Concentrated feed kg 19443.2 3,74582.2 661,627130,358

Rice wine residue kg 2,372773 461256 669,785170,346

Broken rice kg 46576.4 1,60682.7 624,20063,209

Rice bran kg 1,297145 83428.9 1,138,294133,512

Water spinach kg 52958.7 65958.2 330,77439,063

Fresh trash fish kg 13211.5 2,0000.00 265,00023,000

Banana stems Stem 11020.6 655120 83,34428,705

Treatments &

prevention

Vaccines Time 8.281.11 16,4871,925 121,42322,122

Drugs Time 3.151.17 40,6879,998 83,84622,621

Vet service Time 3.140.82 14,3572,774 35,9286,556

Other cost

Cost on pen building Unit 1.00o.oo 531,46169,869 531,46169,869

Pen-cost per year - - - 124,94212,862

Feeder and water

trough

Unit 1.670.33 27,66611,619 72,90848,506

Labors Day 41.32.17 14,636311 598,85833,655

Boar service Time 2.650.17 43,318946 119,6929,143

Castration Head 12.81.68 2,57179.7 38,0426,956

Revenue

Sold piglets head 24.91.62 201,6385,224 5,043,542340,404

Sold culled sows-

total revenue

head 1.520.10 854,232111,528 1,504,657303,844


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Sold culled sows-

revenue per year*

- - - 501,552101,281

Total expenses 2,829,219244,390

Total revenue 5,545,094392,979

Profit 2,658,528322,418

Note: *sow could be used for three years breeding.

IV.1.4.2. Fattening pigs

A total of 141 smallholder farmers among 210 interviewed farms keep on average 5.14 (1-18)

fattening pigs. Among them 89% feed concentrates, 3% in Takeo and Prey Veng feed home-

made concentrates, 17% use wine residue, 40% use broken rice; 90% use rice bran, 5% in

Banteay Mean Chey, Battambang and Takeo use maize; 41% feed water spinach; 2% in

Banteay Mean Chey, Battambang and Kampong Thom use trash fish and 21% use banana

stems.

About 40% interviewed smallholder farmers spend on vaccines, 28% spend on drugs for

treating sick pigs, and 30% spend on veterinary services. Within 141 interviewed farmers withfattening pigs, 137 smallholder farmers invest on pens for their fattening pigs, 4 farmers tie

neck or leg of their animals and 14% of interviewed farmers in Banteay Mean Chey,

Battambang, Kampong Thom and Siem Reap use feeder and water troughs.

On average, each smallholder farmer spends 3,391,224riels on piglets, feed, vaccines, drugs,

pen and labor with the revenue of 3,742,925riel and 351,700riel as profit (Table 16b).

Table 16b: Production cost per cycle of fattening pigs ofsmallholder producers.


Expenses

Animal

Piglets head 5.140.30 197,5633,029 1,026,15663,592

Feed

Concentrated feed kg 28035.2 3,756297 930,207107,365

Home-made feed kg 1,447613 2,162614 2,266,500829,695

Rice wine residue kg 2,795436 32187.0 625,682132,783

Broken rice kg 24330.9 1,732128 368,53037,681

Rice bran kg 81756.1 86120.6 742,87761,401

Maize kg 24097.2 2,800571 568,000141,370

Water spinach kg 19832.7 70754.0 112,83117,460

Fresh trash fish kg 14.74.37 46788.2 6,6002,271

Banana stems Stem 20358.8 1,956460 582,530223,190

Treatments & prevention

Vaccines Time 3.650.47 14,1232.242 5,575414,885

Drugs Time 2.410.33 23,6125,377 41,7008,582

Vet services Time 2.840.30 15,3721,969 42,9687,909

Inputs

Pen-total cost Unit 1.000.00 411,86655,102 411,86655,102


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Depreciation of pen-cost

per production cycle

- - - 53,6673,278

Feed and water trough Unit 1.400.13 13,3552,892 21,9056,744

Labor Day 23.91.55 13,627298 362,96440,350

RevenueSale of fattening pigs head 5.140.30 738,44211,354 3,742,925243,490

Total expenses 3,391,224191,252

Total revenue 3,742,925243,490

Profit 351,700112,164

IV.1.5. Pig production supply chain

IV.1.5.1. Access to breeding stock

Among the 210 interviewed smallholder producers, 24 use self produced piglets for fatteningbut only 1 farmer in Takeo breeds pigs through AI. 22 farmers buy piglets from middlemen, 102

farmers get piglets from neighbor/other farms in the villages, 61 farmers source their stock

from other farms outside the villages (Table 17). For those farmers who get the supply of

piglets from middlemen and neighbors/other farms in the village, travels 0.5-2 km while they

travel 18-36 km to get the supply of piglets from farms outside their village and NGOs.

AI is not yet common the studied sites but one respondent said it is easy to access this service

and all who use natural mating get easy access to boars. Majority of those got the supply of

piglets from neighbors/other farms in the village and middlemen access to piglets easily while

about 40% who get piglets from outside the village said it is difficult to buy for piglets as theyneed information about the breeders and the health of piglets.

Table 17: Access stock to raise of smallholder producers in seven provinces in Cambodia.

Descriptions Yes Distance (km)

from farms,

Ave.SE

Accessibility, %

Easy Difficult

Breed on farmnatural breeding 11.4 (n=24) - 100 (n=24) -

Breed on farm- artificial insemination

(AI) 0.50 (n=1)

-

100 (n=1) -

Middlemen 10.5 (n=22) 1.980.79 95.5 (n=21) 4.50 (n=1)

Neighbor/other farms in the village 48.6 (n=102) 0.690.094 91.2 (n=93) 8.80 (n=9)Other farms outside the village 29.0 (n=61) 17.76.52 62.3 (n=38) 37.7 (n=23)

NGO 1.00 (n=2) 36.036.0 100 (n=2) -


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IV.1.5.2. Number of pigs sold

A. Sows and boars

Only 5 of the 210 interviewed farms, sold on average 1 sow each in 2011. The average price of

sows was 1,310,000 riel per head. None boar was sold during the last year.

B. Weaning pigs

Among 99 sow keepers, 66 sell on average 11.3 (2-24) weaned piglets in 2011 (Table 18a). The

price per weaning piglet is 200,000 (96,700-260,000) riel. About 71.0% of respondents said

they sell direct to buyers other smallholder farmers, and some sold to middlemen/trader and

other farms. A proportion of weaned pigs purchased by middlemen/trader and

slaughterhouses are roasted for human consumption particularly during the festivitie