CHAPTER ONE  
INTRODUCTION
              Pig is one of the domestic animals found in Nigeria and most parts of West Africa.  Pigs are reared for the production of meat called pork and fat called lard.  The pig produces litters twice a year.  One litter or one birth give between eight (8) and sixteen (16) piglets.  They also eat anything that is edible when given. Although, the rearing of pig and its consumption is not popular in Moslems areas in Nigeria because of the religion.  Some people look at pigs as dirty animal usually found in muddy water, the meat is also believed to be responsible for the carrying of tapeworm, to human beings.  This is probably responsible for some people prefer meat from other animal to pig meat. The breeds of pigs now reared in Nigeria include those that are native to Nigeria and the one brought from other countries such as Britain and United States of America.
Local West Africa Dwarf Pig:  This breed are kept by the local farmers in villages and towns in southern parts of Nigeria.  It is small in size and usually black or brown in colour. It lives in dirty environment, and eats anything that comes it way.  The breed is a native to West Africa.
Large White:  This is a popular meat producing pig in Nigeria.  It is white in colour with average size, it is resistant to trypanosomiasis disease, hence found in Southern Nigeria – the pigs is a native to America.
Land race:  This is larger than other breeds of pig.  It has white hairs and skin.  Land race has ears which are pointing forward.  The animal has very good meat.   It originated from Norway. Duroc:  The pig has large body.  The colour is golden yellow or cherry red.  It has droopy ears.  The animal come from U.S.A.
Large Black:  The animal is black in colour with droopy ear.  It is a god meat (pork) producer and came from U.S.A.
Chester White:  The pig has white skin, the ears are droopy and heavier than duroc.  It can produce many offspring in one birth.  It originated from Pennsylvania in U.S.A
Tamworth:  the animal has red colour, large head, small legs and slim body.  It is a native of Ireland.
PRODUCTION STRATEGIES (MANAGEMENT)             
There are three (3) major production strategies which are as follows:
(1) intensive management practices  
(2)  Semi-intensive management practice and/or free range management practices.             Pigs are very prolific animals whose rate of production is better than most other domestic animals.  Pigs have a high conversion rate of 1:5 of the Gross energy taken.  They are able to convert compounded fats into meat more cheaply and rapidly than most other domestic animal.  Pork carcass yields a high percentage of dressed meat and a high portion of edible parts.