African swine fever: Uganda smallholder pig value chain capacity development training manual

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dc.contributor.authorNantima, Noelina
dc.contributor.authorDione, Michel M.
dc.contributor.authorBrandes-van Dorresteijn, Diana
dc.contributor.authorKawuma, Brian
dc.contributor.authorSmith, Jeff
dc.date.accessioned2022-08-21T11:11:19Z
dc.date.available2022-08-21T11:11:19Z
dc.date.issued2015
dc.description.abstractPork production and consumption have risen rapidly in Uganda over the past decade, driven by population growth, urbanization, increasing incomes, and changing tastes. In 2011, Uganda had the highest per capita consumption of pork in East Africa (3.4 kg/person per year). The number of pigs has increased more than tenfold from less than 200,000 three decades ago to roughly 3.2 million. More than 1 million households in Uganda raise those pigs. The majority of the pigs are kept by women in rural areas, with limited access to technology, services and marketsen_US
dc.identifier.citationNantima, N., Dione, M.M., Brandes-van Dorresteijn, D., Kawuma, B. and Smith, J. 2015. African swine fever: Uganda smallholder pig value chain capacity development training manual. ILRI Manual 14. Nairobi, Kenya: ILRI.en_US
dc.identifier.isbn92–9146–378–7
dc.identifier.urihttps://nru.uncst.go.ug/handle/123456789/4341
dc.language.isoenen_US
dc.publisherILRI Manualen_US
dc.subjectAfrican swine feveren_US
dc.subjectUgandaen_US
dc.subjectPig valueen_US
dc.subjectTraining manualen_US
dc.titleAfrican swine fever: Uganda smallholder pig value chain capacity development training manualen_US
dc.typeOtheren_US
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