Kenya has been urged to increase its pork consumption to create a bigger market for pig farmers and meat processors. Despite producing approximately one million pigs annually, Kenya lags behind other countries in pork consumption, with many citizens still preferring beef and chicken over pork.
According to Laban Kabiru, the general manager of Farmers’ Choice, one of Kenya’s leading meat processors, many Kenyans have traditionally avoided pork due to religious beliefs and misconceptions about pigs being unclean. However, with ongoing training and capacity-building efforts, farmers have improved production standards, ensuring pigs are raised hygienically and meet international quality benchmarks.
A study conducted by the International Livestock Research Institute (ILRI) last year revealed that the average Kenyan consumes only 0.4 kilograms of pork per year, significantly lower than the 16 kilograms of beef consumed per person annually. In contrast, Ugandans consume about 3.4 kilograms of pork per person, making them the top pork consumers in East Africa.
Despite the low per capita consumption, Kabiru noted that demand for pork products is gradually increasing, with a growing number of pork butcheries opening in various shopping centers. Farmers’ Choice collaborates with over 5,000 pig farmers, predominantly from the central region, ensuring a consistent supply of pigs.
“Pigs are just like other livestock. They are fed with quality feeds and kept in hygienic environments,” Kabiru explained. However, he highlighted that production remains relatively low due to the high cost of quality feeds, making pig farming an expensive venture and reducing the competitiveness of Kenyan pork in the global market.
Efforts to promote pork consumption have also opened opportunities for export. Currently, Kenya exports about 20% of its pork products to markets in East and West Africa as well as the Middle East. Kabiru expressed optimism that the country’s production capacity could double in the next five years, further increasing both local and international pork sales.
To sustain this growth, stakeholders in the sector continue to provide intensive training on proper animal husbandry. These initiatives aim to improve production efficiency and encourage more Kenyans to include pork in their diets, thus supporting local farmers and boosting the overall pork industry.
