Pig diseases in Uganda: Impacts on pig production, human health and nutrition
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Pig keeping is an increasingly important livelihood strategy for rural households in Uganda. Whereas pork accounted for only 1–2% of the 11–12 kg per capita meat consumption in the 1960s, it now accounts for at least one third of the current 10 kg/year (FAOSTAT). The 2008 Livestock Census reported that 1.1 million Ugandan households (17%) kept an average of 1–4 pigs each. Most pigs are kept by smallholder households—managed by women—under extensive systems. The pig value chain was included in the CGIAR Research Program on Livestock and Fish due to the growth potential and competitiveness of small-scale pig production in sub-Saharan Africa. Over the last five years, scientists have significantly enhanced their understanding of the composition, structure and workings of the Uganda pig sector. This brief brings together some of the most compelling evidence and best practices in animal and human health control from research by the Livestock and Fish program in collaboration with the CGIAR Research Program on Agriculture for Nutrition and Health (A4NH).