Lesson Notes By Weeks and Term v4 - SHS 3
ECONOMIC PRODUCTION OF PIGS AND FISH
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ECONOMIC PRODUCTION OF PIGS AND FISH
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Subject: Agricultural Science
Class: SHS 3
Term: 2nd Term
Week: 4
Grade code: 3.2.1.LI.2
Strand code: 2
Sub-strand code: 2
Content standard code: 3.2.1.CS.1
Indicator code: 3.2.1.LI.2
Theme: FARMING FOR JOBS AND INCOMES
Subtheme: ECONOMIC PRODUCTION OF PIGS AND FISH
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Welcome, future agripreneurs! Today, we are exploring two of the most profitable and fastest-growing livestock enterprises in Ghana: pig farming (piggery) and fish farming (aquaculture). With the rising demand for pork ('chofi') at local eateries and the constant need for fish like tilapia and catfish in our soups and stews, understanding how to produce them economically is a direct path to creating jobs and generating income. This lesson moves beyond just rearing animals; it focuses on the business side—how to manage resources effectively to make a profit and build a sustainable venture.
This section is divided into two parts: A) Economic Production of Pigs (Piggery) and B) Economic Production of Fish (Aquaculture). A. Economic Production of Pigs (Piggery)
Pigs are highly valued for their fast growth rate, high feed conversion efficiency, and prolificacy (producing many offspring at once). Important Breeds in Ghana: Large White: A very popular breed in Ghana. It's known for its large size, good mothering ability, and high-quality meat (pork). They are all white, with erect ears. Landrace: Originally from Denmark, they are long-bodied pigs known for producing excellent bacon. They have large, drooping ears that cover their eyes. They are also good mothers. Duroc: A reddish-brown pig from the USA. They are known for their hardiness, fast growth rate, and well-muscled carcasses. Ashanti Black Pig: A local, indigenous breed. It is smaller and grows slower than the exotic breeds but is very hardy and resistant to local diseases and harsh conditions. Often used in crossbreeding to improve resilience. Housing (The Pigsty): A good pigsty is crucial for health and productivity. Floor: Must be strong, non-slip concrete, sloped (about a 3% gradient) towards a drainage channel. This makes cleaning easy and keeps the pigs dry. Wallow: A shallow concrete pool or muddy area where pigs can cool themselves down, as they do not have sweat glands. Sections: The house should be divided into different pens for different classes of pigs: Boar Pen: For the breeding male. Sow Pen: For pregnant (in-gest) or dry sows. Farrowing Pen: A special pen for a mother sow to give birth and nurse her piglets. It must have 'creep rails' to prevent the sow from crushing the piglets. Weaner Pen: For young pigs after they are separated from their mother. Fattener/Finisher Pen: For pigs being raised for meat. Feeding & Drinking Troughs: Made of concrete or metal, easily accessible and easy to clean. Feeding and Nutrition: Feed accounts for about 70-80% of the total cost of pig production. Feed Ingredients: Common local ingredients include maize (for energy), soyabean meal, fish meal (for protein), wheat bran (for fibre), and supplements like salt, oyster shells (for calcium), and vitamin-mineral premixes. Types of Feed/Rations: Creep Feed: A high-protein starter feed for piglets still suckling. Weaner Mash: For pigs just weaned from their mothers. Grower Mash: For pigs from about 3 to 5 months old. Finisher Mash: For pigs being fattened for market. Sow & Boar Mash: Specially formulated for breeding stock. Water: Clean, fresh water must be available at all times. Key Management Practices for Profitability: Breeding: Gilts (young females) are ready for breeding at 7-8 months. Signs of heat (oestrus) include restlessness, swollen red vulva, and standing still when pressure is applied to her back ('standing heat'). Gestation period (pregnancy) is approximately 3 months, 3 weeks, and 3 days (~114 days). Farrowing (Giving Birth): A sow gives birth to a litter of 8-14 piglets. Essential care for piglets: Ensure they suckle colostrum (first milk) within 6 hours, clip needle teeth to prevent injury to sow's udder, provide an iron injection to prevent anaemia, and dock tails to prevent tail-biting. Castration: Male piglets not intended for breeding are castrated at 1-2 weeks old to prevent boar taint (unpleasant smell in meat) and control aggression. Weaning: Piglets are separated from the sow at 6-8 weeks of age. Health Management: A strict vaccination and deworming programme is essential. Watch out for diseases like African Swine Fever (ASF), which has no cure and is highly deadly. Biosecurity (e.g., footbaths, restricting visitors) is key. Economics and Marketing: Marketing Age: Pigs are usually sold as 'porkers' (60-80 kg live weight) or 'baconers' (80-100 kg live weight) at around 6-8 months. Profit Calculation (Simple Example): `Profit = Total Revenue - Total Cost` Total Cost = Cost of weaners + Cost of feed + Vet/Medication Cost + Labour + Other overheads. Total Revenue = Number of pigs sold x Price per pig. B. Economic Production of Fish (Aquaculture)
Aquaculture is the farming of aquatic organisms like fish. In Ghana, Tilapia and Catfish are the most common. Important Species in Ghana: Nile Tilapia (*Oreochromis niloticus*): Very popular due to its hardiness, ability to feed on plankton, and consumer preference. However, they breed uncontrollably in ponds, leading to overpopulation and stunted growth. Using all-male (mono-sex) fingerlings is the commercial solution. African Catfish (*Clarias gariepinus*): Known for its very fast growth rate and ability to breathe atmospheric air, which allows it to be stocked at very high densities. It is a carnivore and requires high-protein feed. Production Systems: Earthen Ponds: The most common and cheapest system. A hole is dug in the ground in an area with good clay soil to hold water. Requires a reliable water source. Concrete Tanks/Vats: More expensive to build but easier to manage, control, and harvest from. Ideal for smaller spaces. Cage Culture: Cages are placed in large water bodies like the Volta Lake. Fish are stocked in the cages and fed. This system takes advantage of existing water bodies. Pond Management for Profitability: Pond Preparation: Draining and Drying: The pond is drained and the bottom is exposed to sunlight to kill pests and disease organisms. Liming: Agricultural lime is applied to the pond bottom to regulate pH and improve sanitation. Fertilization: Organic manure (e.g., poultry droppings) or inorganic fertilizer is added to stimulate the growth of phytoplankton and zooplankton (natural fish food), especially for tilapia. Filling: The pond is filled with water a week or two before stocking. Stocking: Purchase high-quality, disease-free fingerlings from a reputable hatchery. Stock at the correct density (e.g., 2-5 tilapia per square meter in an earthen pond). Overstocking leads to slow growth and stress. Feeding: This is the major cost, similar to piggery. Use commercially formulated floating pellets. This allows you to observe the fish feeding and avoid wastage. Feed is categorized by size and protein content (e.g., Starter, Grower, Finisher). Feed Conversion Ratio (FCR): This is a key metric. It is the amount of feed (in kg) needed to produce 1 kg of fish. A lower FCR (e.g., 1.5) is more efficient and profitable than a higher FCR (e.g., 2.5). `FCR = Total Feed Given (kg) / Total Weight Gained by Fish (kg)` Water Quality Management: Regularly monitor parameters like pH, dissolved oxygen, and temperature. Poor water quality leads to disease and death. Harvesting and Marketing: Harvesting: Fish are typically harvested at a table size of 300-500g, which takes about 6-8 months. Harvesting is done by draining the pond and using a seine net. Marketing: Fish can be sold live at the farm gate, or processed (smoked, salted, or fried) for value addition and a higher price. Local restaurants ('chop bars'), hotels, and market women are key customers.
Guided Practice (With Solutions)