Myths about pig farming and pork production

In this issue of Farmer’s Weekly, our focus is on pig production, and I’d like to start by correcting some misconceptions that consumers may have about pig farming and pork production.

Over the years, pigs have been labelled as ‘dirty animals’. When speaking to a friend a few weeks ago about pork, he emphatically told me that it cannot be eaten half-cooked, as it is mostly “unhygienic”. This is, of course, untrue, particularly if you buy your pork from retailers who source their meat from farmers in the formal sector.

In fact, the biosecurity and hygiene measures implemented by these farmers probably mean that pork produced for the formal market is as safe or safer to eat than the meat produced by other animals. Your chance of contracting tapeworm from pork (a common misconception among consumers) bought on the formal market is very low, if not zero.

There also exists the belief that all pork is high in fat, and that if you want to consume lean meat, it is best to avoid pork. This is a myth. Yes, certain cuts of pork, such as pork belly, are high in fat, but pork fillet, for example, is as lean as a chicken breast, according to various sources. Therefore, it can be safely consumed as a lean meat and included in any low-fat or otherwise healthy diet.

Some consumers also believe that pork is low in nutrition, but this is also untrue. In fact, pork is very high in vitamin B1 (thiamin), vitamin B3 (niacin), vitamin B2 (riboflavin) and vitamin B6 (pyridoxine), as well as protein and phosphorus. It is also a good source of zinc, potassium and iron.

The problem with all of these misconceptions is that they hamper the expansion of the pig industry, which has a real opportunity to contribute to food security in South Africa.

When compared with beef and lamb, pork is generally an affordable source of protein. Johann Kotzé, CEO of the South African Pork Producers’ Organisation (SAPPO), in early April described pigs as “incredible animals”, as they are able to convert waste into high-value protein.

As Africa’s demand for protein grows, pork will become an increasingly important protein for the continent. This is why it is essential that government invest in pig farming through the education of small-scale and subsistence farmers.

As Kotzé explains in our article on page 34 of this issue, these farmers are major contributors to South Africa’s food security, but that the lack of biosecurity is ultimately a threat to pork production in the country.

While SAPPO is doing remarkable work in trying to educate farmers on safe pig production, it is important that government and provincial governments begin to recognise the importance of the country’s pig industry, and that they start investing in the future of said industry by ensuring the safe and efficient production of pigs in the informal sector.

Of course, this means that these farmers must be given adequate education and training on pig production.

Through public-private partnerships, it is possible for pig production in South Africa to reach new heights.