Pork Production In Kenya

With the presence of several multinational companies in Kenya, the country is a key contributor to the global livestock sector and meat supply chain. While the demand for meat of varied sources like poultry and beef has triggered increased production in the Kenyan meat industry, pig production in Kenya has a traditional importance.

 

 The history of pig production in Kenya dates back to the early twentieth century, when the British settlers introduced rearing of pigs. Pork and pork products in Kenya are not only exported in huge amounts but also consumed extensively by the local people. Thus, the growing population demands rapid development of the meat industry.

 

The livestock sector in Kenya operates in several value chain systems with the objective of making fresh meat and pork products in Kenya available to people of all income groups at affordable rates. Moreover, this system of trade allows profits to every person involved in the supply chain and ensures monitoring of the quality of products.

 

The production of pork, ham, sausages in Kenya builds the foundation for other activities, like the smokie vendor business, which provides an excellent opportunity for employment in the country. Due to the easy availability and steady supply of pork products in Kenya, the smoking business requires a small investment and often proves highly profitable.

 

 

 

 

 

 

Apart from supporting the local population, pork and pork products from Kenya have a huge international market. Kenya exports almost 2000 tonnes of pork and processed pork products to other countries in Africa, the Gulf Cooperation Countries and the Indian subcontinent.

 

Export quality meat demands special processing facilities and controlled monitoring of the entire production process. Moreover, the soaring demand and rapid production can pose food safety risks. The processing facilities in Kenya, maintain utmost hygiene and safety regulations, thereby satisfying international standards as laid down by the World Health Organization, the Food and Agricultural Organization and the European Union.

 

Few companies have also adopted social initiatives to educate the local people about the nutritional profile of bacon and sausages and the benefits of consuming them in comparison to conventional food. The successful campaigns have established sausages in Kenya as a staple produce and are available everywhere from street-side food stalls to restaurants alike.

 

Even though pork is a popular contributor to the economy, there has been a rising demand for beef and poultry products in Kenya in recent years. The population of Kenya is estimated to grow exponentially by 2050 which would further increase the demand for animal-source foods. Thus, major meat producing companies are expanding their reach and investing in other livestock. This will not just boost economic growth but also a major step to ensure food sufficiency in the upcoming future.