ILOILO STATE UNIVERSITY OF FISHERIES SCIENCE AND TECHNOLOGY

SAN ENRIQUE CAMPUS

College of Agriculture

SWINE PRODUCTION BUSINESS PLAN

Enterprise: Date:
1. Background:
Swine business is often justified by its economic potential, high demand,
and contribution to food security just like; High demand for pork, pork as a staple
food is a widely consumed meat globally, especially in regions like Philippines,
where it is a dietary staple. Growing Population and Urbanization, increasing
population and urbanization lead to higher demand for affordable protein sources
like pork. Diverse products, pork is used in a variety of products, from fresh meat
to processed goods like sausages, bacon, and ham, catering to a broad market.
High market value, pork generally commands a good market price, making swine
farming profitable. Efficient feed conversion, pigs have a high feed conversion
efficiency, meaning they grow faster and require less feed per kilogram of weight
gain compared to other livestock. Swine production encompasses various factors
that influence the efficiency, sustainability, and profitability of raising pigs for
meat. Central to this is the need to meet global protein demands, as pork is one
of the most widely consumed meats worldwide.
Eld John P. Mandaricio, a resident of Barangay Catan-agan San Enrique,
Iloilo, is twenty years old. I've been running and managing a business in the
swine production sector for more than a year. My source of income has shifted to
swine farming in recent years. I have sixteen (16) heads now, compared to three
(3) in the beginning. Since this type of business requires precise feeding times, it
is not labor-intensive or time-consuming, thus I find managing it to be rather
simple.
Chester Comeda, a resident of Barangay Catan-agan San Enrique, Iloilo,
is twenty one years old. Running and managing a business in swine production
for less than a year. I started my swine business with 4 heads and now I have 16
heads.

2. Name of Farmer Entrepreneur: Eld John P. Mandaricio, Chester Comeda

3. Address: Barangay Catan-agan San Enrique, Iloilo
4. Period: January 01- April 01, 2025
 ILOILO STATE UNIVERSITY OF FISHERIES SCIENCE AND TECHNOLOGY
SAN ENRIQUE CAMPUS
College of Agriculture

VISION
To become a leading provider of high-quality, sustainable, and ethically produced
pork, recognized for innovation in farming practices, commitment to animal
welfare, and contribution to food security, while creating positive economic
impact in rural communities.
GOAL
To establish a sustainable and profitable swine production enterprise that
provides a consistent supply of high-quality pork, supports food security,
enhances rural livelihoods, and promotes environmentally responsible farming
practices.
OBJECTIVES OF THE ENTERPRISE
General objectives:
1. To produce healthy and nutritious pork to meet local and regional market
demand.
2. To operate a profitable business that supports rural economic development
and job creation.
3. To implement sustainable and ethical swine farming practices for long-term
viability.
Specific objectives:
1. To raise pigs to market weight (80-100 kg) within 3 months through efficient
feeding and management practices.
2. To produce pork that meets industry standards for quality, freshness, and
safety.
3. To establish reliable market channels, including local wet markets, meat
processors, and supermarkets.
4. To support local food security initiatives by providing a stable and affordable
pork supply.
5. To utilize swine manure as organic fertilizer or biogas to reduce environmental
impact and support crop farming.

FARM PRODUCTION PLAN

 ILOILO STATE UNIVERSITY OF FISHERIES SCIENCE AND TECHNOLOGY
SAN ENRIQUE CAMPUS
College of Agriculture

A. TECHNICAL DESCRIPTION OF A PRODUCT

Duroc is a breed of domestic swine known for its excellent growth rate,
meat quality, and adaptability. It is one of the most popular breeds used in
commercial pork production due to its ability to efficiently convert feed into body
weight and produce high-quality pork. Duroc pigs are easily recognizable by their
reddish-brown color, muscular build, and distinctive appearance.
Size and Weight: Adult Duroc pigs typically weigh between 250 to 350 kg (550 to
770 lbs) when fully grown. The males (boars) are generally larger than females
(sows). Duroc pigs have a robust, muscular frame, which makes them ideal for
meat production.
Body Structure: The Duroc has a well-balanced, compact body with a broad
chest and thick shoulders. The back is straight, and the hindquarters are strong
and full, which contributes to its high-quality pork cuts. Their legs are sturdy,
providing good mobility and strength.
Coat and Color: The coat of a Duroc pig is typically a reddish-brown color,
ranging from light gold to deep mahogany. It has a short, coarse texture and is
often sparse in certain areas.
Head and Ears: Duroc pigs have a medium-sized head with a broad snout. Their
ears are medium to large in size and tend to droop forward, a characteristic
feature of the breed.
Growth Rate: Duroc pigs are known for their rapid growth rate. They reach
market weight faster than many other breeds, making them an economical
choice for producers. Durocs are particularly valued for their ability to efficiently
convert feed into body mass, leading to lower feed conversion ratios (FCR).
Meat Quality: Duroc pigs are highly regarded for their meat quality, especially for
producing marbled pork with high intramuscular fat content. The pork from Duroc
pigs is tender, flavorful, and juicy, making it highly prized in markets.
Temperament and Behavior: Duroc pigs are generally calm, docile, and easy to
handle, which makes them a favorite in commercial operations.

B.PRODUCTION PROCESS
1. Site selection
The area will be located at Barangay Catan-agan San Enrique, Iloilo.
 ILOILO STATE UNIVERSITY OF FISHERIES SCIENCE AND TECHNOLOGY
SAN ENRIQUE CAMPUS
College of Agriculture

2. Construction of housing
Constructing proper housing for swine production requires careful
planning, design, and execution just like size and lay out, materials, ventilation,
flooring, feed and water system, water management, lighting, and barriers.
3. Selection of breed
The Duroc breed is a valuable asset to the swine industry due to its
excellent meat quality, high growth rate, and adaptability. It is especially
important in commercial pork production where performance and efficiency are
critical. With proper management. Duroc pigs can deliver consistent results in
both breeding and meat production, making them an integral part of the global
pork supply chain.
4. Procurement
Materials and supply will be bought from the nearest market.
5. Rearing
Rearing swine management include:
 Research and knowledge- understand the different breeds, their specific
needs, and market demand.
 Space requirement- provide adequate space for pigs.
 Balance diet- pigs requires a balance diet includes grains, protein,
vitamins and minerals.
 Water access- provide constant access to fresh,clean water, as hydration
is essential for their health.
 Feeding schedule- establishment of routine feeding schedule providing
adequate amount for their diet.
 Vaccination- consult with veterinarian for vaccination schedule.
 Regular check-up perform regular health checks for sign of illness or
distress
6. Growing and finishing
Providing adequate amount of feeds and supplements for three months
until it is ready for disposal.
7. Disposal
Swine will be deliver to slaughter house at Passi City.
 ILOILO STATE UNIVERSITY OF FISHERIES SCIENCE AND TECHNOLOGY
SAN ENRIQUE CAMPUS
College of Agriculture

C.MATERIALS NEEDED:
1. Feeds- grains, protein sources, hogrip, hog starter, hog grower, and hog
finisher
2. Water supply- drinkers
3. Fencing- used to contain pigs to prevent escaping
4. Sanitizing supplies- disinfectants
5. Other supplies- vitamins, vaccinations
D. EQUIPMENT/MACHINERIES NEEDED
1. Animal weighing scale
2. Watering system
E. LABOR/MANPOWER
1. Caretaker
Shall be in-charged of managing swine as the representative of the farm
owner. He/she shall receive wage/salary of two hundred fifty pesos (250.00) a
day.
F. PRODUCTION SCHEDULE
Enterprise Farm size Expected Total yield
(heads) yield (kg) (kg)
Swine 16 heads 1,440 kg 1,440kg

MARKET PLAN
a. The Product
The product of the enterprise shall be 90 kg during disposal and in healthy
condition.
b. Place of Distribution
The product will be transported at Passi City public market.
 ILOILO STATE UNIVERSITY OF FISHERIES SCIENCE AND TECHNOLOGY
SAN ENRIQUE CAMPUS
College of Agriculture

c. Pricing
The product will be priced 205/kg live weight.
d. Target sale
The target volume shall be 1,440kg after 3 months.
e. Promotional Activities
Community Engagement Partner with local schools or organizations for
educational programs about animal husbandry and agriculture. Engage in local
farmer's markets or fairs to showcase your products and practices
FINANCIAL PLAN
a. Enterprise profit
Enterprise Target Buyer Expected Farm Delivered Marketing
market volume gate market cost
to sell price price
(kg)
Swine Passi Rogen 1,440 kg 190.00 205.00 15.00
City Pama

b. Income statement
Swine Production
Income Statement

A. Income
Quantity Unit Price Total
Sales 1,440kg 205 295,200.00

B. Expenses
Piglets 16 heads 5,000 80,000.00
Hog starter 16 sacks 1,480.00 23,680.00
Hog grower 36 sacks 1,940.00 69,840.00
Hog finisher 16 sacks 1,840.00 29,440.00
vaccine 2bottles 600.00 1,200.00
vitamins 2bottles 150.00 300.00
Gasoline 2L 60.00 120.00
 ILOILO STATE UNIVERSITY OF FISHERIES SCIENCE AND TECHNOLOGY
SAN ENRIQUE CAMPUS
College of Agriculture

Operational Cost 2,000.00

Field operation
Labor 1MD(90) 250.00 22,500.00
Total cost 229,080.00

Profit a-b 295,200.00

-229,080.00
66,120.00
Net profit 66,120.00 100
100
Total production cost 229,080.00
=28.63%