Top 10 Pig Producing Countries in Africa in 2025

In Summary

• Nigeria dominates Africa’s pig industry with approximately 363,000 tonnes of pigmeat and approximately 9.5 million head; while South Africa, Malawi, Uganda, Tanzania, and others follow, showing both large-scale and smallholder-driven production patterns.
• Structural drivers include urban demand, improved genetics, SME abattoir expansion, and feed innovations, but margins remain pressured by maize/soy price volatility and recurring African swine fever (ASF) outbreaks across several countries.
• By 2025, the top ten pig producers, from Nigeria to Ghana (approximately 28,820 tonnes), reflect a sector that is formalizing and expanding, positioning pork as a significant contributor to Africa’s protein supply, rural incomes, and agribusiness growth.

Deep Dive!!

Africa’s pig industry has undergone a quiet but significant transformation over the past decade, and by 2025 the numbers tell a striking story. Once considered a marginal subsector, pig production is now firmly tied to the continent’s urbanization, shifting dietary preferences, and growing middle class. From Nigeria’s sprawling herds in the south and middle belt to Ghana’s rapidly formalizing abattoir corridors, pigmeat output is rising not only in volume but in economic weight. Industry analysts note that pork is emerging as an important alternative protein for urban households, particularly where chicken and beef prices have been volatile. As FAOSTAT and regional reports confirm, Africa’s leading pig producers are also becoming key players in shaping the continent’s broader food security and agribusiness dynamics.

The significance of these shifts goes beyond raw tonnage. Each country’s story reveals a balance of opportunity and constraint, be it genetics and feed innovation, the resilience of smallholders, or the persistent challenges of biosecurity in a region vulnerable to African swine fever. Urban demand clusters, such as Lagos, Nairobi, and the Accra-Kumasi belt, are proving decisive in pulling supply chains forward, while the expansion of small and medium-sized enterprises in slaughter, processing, and distribution signals a structural change in the way pork reaches consumers. Experts point out that “Africa’s pork sector is no longer peripheral, it is an emerging front line of protein supply.”

This article ranks the top ten pig-producing countries in Africa in 2025, based on the latest 2024/2025 data. It highlights not just the scale of production, but also the deeper currents shaping the industry: policy choices, input markets, disease management, and consumer preferences. By examining each country’s performance, we gain insight into how Africa’s pig sector is positioning itself within the global livestock landscape.

From the established heavyweights like Nigeria and South Africa to emerging players such as Ghana and Malawi, the list underscores the diversity of strategies and outcomes across the continent. For policymakers, investors, and farmers alike, these trends carry powerful implications: pork is no longer just a smallholder niche, it is a growing driver of rural incomes, agribusiness innovation, and urban food security in Africa’s fast-changing economy.

10. Ghana

Ghana rounds out Africa’s top ten with an estimated approximately 28,820 tonnes of pigmeat, and the story behind that number is urban: the Accra–Kumasi corridor keeps pulling pork through a lattice of smallholder farms, peri-urban units, and SME processors. Recent field research on Ghana’s urban pork chain highlights how pig-keeping, handling, transport, and slaughter practices in and around Accra shape supply, food safety, and margins, underscoring that the value chain is growing, but still formalizing. In short: demand is modernizing faster than infrastructure. That gap both explains Ghana’s steady climb into the top ten and the ceiling it keeps bumping against.

Producers have leaned into better genetics and feed know-how, helped by private-sector inputs and technical launches targeted at the country’s two biggest consumption hubs. In late 2024, for instance, De Heus introduced a 30% pig concentrate in Accra and Kumasi to standardize rations and lift feed efficiency, exactly the kind of incremental upgrade that moves backyard and semi-intensive farms toward predictable carcass weights and improved feed conversion. Meanwhile, practitioners and regulators continue to scrutinize slaughter practices; fresh studies and local advocacy call for upgrades at facilities like Kumasi Abattoir to meet modern throughput and hygiene needs. The direction of travel is clear: more pigs finishing to spec, and more pork moving through better-managed floors.

Margins, however, are at the mercy of feed. In 2024, Ghana’s feed millers flagged an“80% surge” in maize prices, a squeeze compounded by soya costs and drought-linked tightness, levels that forced production cuts and raised ration costs across livestock, including pigs. USDA’s 2024/25 grain outlook for Ghana likewise lowered feed/residual demand and lifted corn import needs on price and availability concerns, signaling that volatility, not just absolute cost, will keep shaping farrow-to-finish decisions. As one millers’ representative put it, “maize prices have escalated… to around GH¢360 per 50-kg bag,” a blunt reminder that feed is the first and last line of the P&L in swine.

Biosecurity is the other pressure point. Ghana has recorded African swine fever (ASF) events in the past, with a 2024 retrospective confirming two distinct genotypes in the country’s 2021 outbreaks; regional authorities and FAO continue to warn that under-reported ASF circulation across West Africa, including Ghana, threatens smallholders most, and by extension urban pork supply. The policy-and-practice implication is straightforward: more consistent on-farm biosecurity, formalized transport and slaughter protocols, and stronger veterinary oversight will protect the gains from genetics and feed. If Ghana sustains that mix, inputs improving in Accra/Kumasi, abattoir upgrades, and steadier feed pipelines, it can hold its top-ten slot and convert today’s demand into tomorrow’s productivity.

9. Tanzania

Tanzania ranks ninth among Africa’s leading pig-producing countries, with FAOSTAT data showing about 44,420 tonnes of pigmeat output in 2023. Unlike South Africa or Nigeria, Tanzania’s pig sector is much smaller in scale but highly significant for rural livelihoods and food security. Pig production is concentrated in the southern highlands (Mbeya, Iringa, Ruvuma) and in peri-urban areas around Dodoma and Mwanza. These zones provide both the feed base, maize, cassava, and crop residues, and a cultural environment where pork consumption is widely accepted. While the national herd size is harder to quantify, estimates place it in the low millions, and it has grown steadily over the last two decades, making pigs an increasingly important component of Tanzania’s livestock economy.

The structure of Tanzania’s pig sector is dominated by smallholder farmers, most of whom keep between 2 and 10 pigs under low-input systems. These pigs are typically fed kitchen waste, crop by-products, and occasionally supplemented with commercial feed when finances allow. Women and youth are heavily involved in pig husbandry, making the sector an important avenue for income generation and poverty alleviation. A 2024 livestock assessment noted that pigs are particularly important in areas unsuitable for cattle due to tsetse infestation. In such regions, pigs provide households with a reliable source of meat, manure, and cash income. This multifunctional role cements pigs as a “gateway livestock” for poorer families looking to diversify their livelihoods.

Market demand for pork has been rising, particularly in Tanzania’s urban centers. Pork is popular in local eateries and “nyama choma” joints, often served roasted or stewed. Festivals, weddings, and social gatherings drive seasonal spikes in demand. However, the value chain remains fragmented, with most pigs slaughtered informally in backyard setups or local markets. This limits the development of processed pork products and raises concerns about food safety. Still, supermarkets in Dar es Salaam and Arusha have begun stocking packaged pork products, signaling a slow but steady shift toward more formalized supply chains. Cross-border trade with Zambia and Malawi also creates opportunities, although disease outbreaks, especially African Swine Fever (ASF), continue to limit expansion.

Looking ahead, Tanzania’s pig sector holds considerable potential if structural challenges can be addressed. Government development plans for 2024–2028 emphasize livestock diversification, with pigs recognized as a priority for protein security and rural income. Opportunities exist in improving feed efficiency, strengthening veterinary services, and scaling up semi-intensive farms to meet urban demand. NGOs and donor-funded programs are also supporting training on biosecurity and pig health management. As one extension officer in Mbeya remarked in early 2025:“Our farmers don’t lack pigs, they lack markets and disease protection. Solve those two, and piggery could transform household incomes.” With the right investment, Tanzania’s pig industry could move beyond subsistence, developing into a more structured and competitive sector within East Africa’s growing livestock economy.

8. Cameroon

Cameroon holds the eighth position among Africa’s top pig-producing countries, with about 48,560 tonnes of pigmeat output in 2023 according to FAOSTAT, and herd size estimates ranging between 3 and 4 million pigs over the last decade. Pig production is concentrated in the humid forest zones and western highlands, particularly in the Northwest, West, and Littoral regions. These areas have both the ecological conditions, plentiful forage, cassava, and maize residues, and the cultural acceptance of pork that support large-scale pig keeping. Compared to many of its neighbors, Cameroon benefits from a long-standing tradition of pig farming, with pigs forming an integral part of both household food security and market-oriented livestock systems.

The backbone of Cameroon’s pig industry is smallholder and semi-intensive farms, often integrating pigs with crop production. Most rural households keep a few pigs to supplement income and provide manure for farming, while peri-urban farmers in cities like Douala and Yaoundé are shifting toward semi-intensive production systems. Women and youth are highly involved in pig husbandry, making it an important entry point for income diversification. A 2024 livestock development survey noted: “For small farmers in Cameroon’s highlands, pigs are a living bank account, sold during emergencies or school enrollment periods.” This multifunctional role reinforces pigs’ socio-economic importance, especially in regions where other livestock like cattle are less feasible due to tsetse fly infestation.

Domestic demand for pork in Cameroon has been steadily rising, driven by urbanization and cultural preferences. Pork is widely consumed across ethnic groups, with roasted pork and pork stew being staples in social gatherings, roadside eateries, and restaurants. Urban demand has encouraged the growth of organized pork markets and processing, though informal slaughter and sales remain dominant. Additionally, Cameroon’s geographic position offers access to regional markets, with informal trade flows of live pigs and pork products into Gabon, Equatorial Guinea, and Nigeria. However, challenges persist, particularly disease outbreaks like African Swine Fever (ASF), limited veterinary infrastructure, and the high cost of imported feed ingredients, which constrain the profitability of pig farming.

Looking ahead, Cameroon’s pig sector is seen as a potential growth driver within its broader agricultural development agenda. Government initiatives and donor-supported projects are working to strengthen biosecurity, expand extension services, and promote improved breeding stock. With better access to veterinary services and investment in feed resources, Cameroon could significantly increase productivity and move beyond subsistence-level pig farming. As one agribusiness analyst in Yaoundé remarked in early 2025:“Cameroon’s pork industry is not lacking demand, it is lacking organization and resilience. With coordinated investment, it could easily double its contribution to the national economy.” If these opportunities are harnessed, Cameroon’s pig sector could evolve from a largely smallholder system into a more structured, regionally competitive pork industry.

7. Uganda

Uganda is East Africa’s pig powerhouse, ranking seventh among the continent’s producers with about 128,000 tonnes of pigmeat output in 2023 and a herd estimated at 7.1 million head in 2021 according to the National Livestock Census. This represents one of the fastest growth trajectories in Africa: from just 3.2 million pigs in 2008 to more than double that figure within a little over a decade. Pork has become deeply integrated into Ugandan diets, particularly in central and western regions, making the country one of the highest per-capita pork consumers in sub-Saharan Africa. This surge has been fueled by rapid urbanization, changing cultural preferences, and the emergence of vibrant pork joints, casual eateries specializing in roasted pork, that now define Kampala’s food scene.

The backbone of Uganda’s pig sector is smallholder farmers, who typically keep between 3 and 20 pigs under semi-intensive systems. Women and youth play a central role in pig husbandry, often using income from pig sales to pay for school fees, medical bills, or invest in petty trade. An ILRI-supported study in 2024 noted that “for Uganda’s rural households, pigs are the quickest-returning livestock asset, affordable to start with, and fast to reproduce.” This accessibility has made piggery an attractive entry point for low-income families, empowering marginalized groups and expanding Uganda’s livestock base beyond cattle and poultry.

Market dynamics are equally compelling. Domestic demand for pork continues to rise, with Kampala alone consuming thousands of tonnes annually. Informal slaughter and sale dominate, though formal abattoirs and processors are slowly gaining ground to meet food safety concerns. Uganda also benefits from its central location in East Africa, positioning it to serve regional markets in South Sudan, the Democratic Republic of Congo, and Kenya. However, challenges persist: African Swine Fever (ASF) remains endemic, causing significant losses to smallholders, while high feed costs, particularly for maize and soybeans, reduce profitability. These constraints limit farmers from reaching the full potential of Uganda’s pig sector.

Looking forward, Uganda’s pig industry is seen as a strategic growth area for food security and rural incomes. National development plans emphasize improving veterinary services, scaling up artificial insemination and breeding programs, and expanding feed resources using by-products like cassava peels and brewery waste. NGOs and research institutions such as ILRI are also promoting biosecurity training for smallholders to mitigate ASF risks. As one Kampala-based agribusiness advisor put it in 2025:“If Uganda can cut pig mortality and feed costs by just 20%, its pork industry could double in output and become a regional export leader.” With strong domestic demand, a rapidly expanding herd, and growing institutional support, Uganda’s pig sector is poised to remain a central pillar of the country’s livestock economy.

6. Mozambique

Mozambique ranks sixth among Africa’s pig-producing countries, with production estimated at about 137,000 tonnes of pigmeat in 2023, according to FAOSTAT-based data. The country’s pig sector has expanded steadily over the past decade, fueled by growing demand in urban centers such as Maputo, Beira, and Nampula. Pork is increasingly integrated into the diets of middle-class households, while the government’s push for livestock diversification has encouraged more investment in pig farming. Although Mozambique’s overall herd size is smaller compared to Nigeria or Malawi, its production levels highlight the country’s growing role as a Southern African pork supplier.

The structure of Mozambique’s pig industry remains largely smallholder-based, with many rural families raising 2–10 pigs on household scraps, crop residues, and by-products. These systems play a vital role in local food security and women’s empowerment, as women often manage household pigs and control the income from their sale. Semi-commercial operations are emerging around urban centers, where producers supply butcheries, hotels, and supermarkets with more consistent volumes. A 2024 livestock assessment noted that “pigs in Mozambique are a critical livelihood asset, especially in provinces with limited cattle production due to tsetse infestation.” This underscores the sector’s importance not only as an economic contributor but also as a substitute for beef in disease-prone zones.

Urban demand and regional trade are reshaping Mozambique’s pork value chain. Maputo’s proximity to South Africa has created opportunities for cross-border sales, while domestic consumers increasingly demand processed pork products such as sausages and cured meats. However, infrastructure gaps persist: abattoir facilities and cold chains remain underdeveloped, meaning much of the pork trade still happens in informal markets. This limits quality assurance and food safety, particularly for exports. Imports from Brazil and Europe still supplement the domestic supply, but rising local production is gradually narrowing this gap.

Looking ahead, Mozambique’s pig sector faces both promise and peril. On one hand, there is strong potential for growth through better disease control, improved genetics, and investment in feed systems, particularly as demand continues to expand. On the other hand, African Swine Fever (ASF) remains a recurrent threat, undermining farmer confidence and deterring large-scale investment. Development projects backed by FAO and the African Development Bank are working to address these constraints by strengthening veterinary services and building market cooperatives. As one agricultural economist in Maputo commented in early 2025:“Mozambique has the demand and the land, it now needs biosecurity and processing to truly capitalize on its pig sector.” With the right interventions, Mozambique could evolve from a modest producer into a key regional player in the Southern African pork industry.

5. Angola

Angola ranks fifth among Africa’s pig-producing countries, with production reaching about 169,000 tonnes of pigmeat in 2023, according to FAOSTAT-based estimates. This growth reflects Angola’s post-war reconstruction, rising urban demand, and government-led efforts to diversify the agricultural sector away from dependence on oil. Pig farming has expanded steadily in peri-urban areas such as Luanda, Huambo, and Benguela, where access to feed and markets is relatively stable. While Angola’s herd is smaller than Nigeria’s or Malawi’s, its production efficiency has improved through semi-commercial farms and imported breeding stock, helping to close the protein gap in a country where food imports are still high.

The structure of Angola’s pig sector is a hybrid of smallholder and commercial operations. Many rural families keep 2–5 pigs as part of mixed farming systems, often feeding them cassava peels, maize residues, and household scraps. At the same time, semi-intensive farms are growing, supplying supermarkets and urban butchers with consistent pork products. These farms benefit from access to brewery by-products and more reliable veterinary care, though costs remain high due to imported feed ingredients. A 2024 Ministry of Agriculture report noted that“ pig farming is one of Angola’s fastest-growing livestock subsectors, contributing significantly to rural incomes and urban food security.”

Consumer demand for pork in Angola is driven by cultural acceptance and urban consumption habits. Pork is a staple protein in Luanda and other cities, featured in local dishes and restaurant menus. The rapid growth of supermarkets and modern butcheries since 2010 has helped formalize the pork value chain, ensuring more stable pricing and higher food safety standards. Still, informal markets remain dominant, particularly in rural areas, where live pig sales and fresh cuts are traded without formal inspection. Imports of frozen pork from Europe and Brazil continue to supplement local supply, but rising domestic production is gradually reducing dependency on foreign meat.

Looking forward, Angola’s pig industry faces opportunities and constraints. On the positive side, there is untapped potential in value-added processing, such as sausages, hams, and bacon, which could boost employment and reduce imports. The government has also identified livestock as part of its Plano de Desenvolvimento Nacional (PDN 2023–2027), prioritizing disease control, feed security, and training for smallholder farmers. On the other hand, African Swine Fever (ASF) outbreaks and fluctuating feed prices continue to limit profitability. As one agribusiness consultant in Luanda commented in 2025:“Angola doesn’t lack demand for pork, it lacks consistent supply chains and disease resilience.” If investments in veterinary infrastructure and local feed production succeed, Angola could quickly consolidate its role as a major pork hub in Southern Africa.

4. Burkina Faso

Burkina Faso has quietly emerged as one of West Africa’s leading pig-producing nations, ranking fourth on the continent by 2025. FAOSTAT data show that in 2023 the country produced about 224,000 tonnes of pigmeat, an impressive figure considering its landlocked status and relatively small size compared to Nigeria or Ethiopia. Herd size estimates vary, but national agricultural reports confirm steady growth since the early 2000s as demand for pork has expanded in non-Muslim regions of the country. Pig production is concentrated in the central and southern provinces, where cultural acceptance of pork is higher, and maize, sorghum, and crop by-products provide a foundation for feeding.

The structure of Burkina Faso’s pig sector is heavily smallholder-driven, with most farmers keeping between 2 and 20 pigs. These small herds are often managed by women and youth, making pigs an essential tool for rural income generation. A 2024 FAO project report emphasized the role of pigs as “household ATMs” in Burkina Faso, allowing families to sell animals quickly to cover school fees or healthcare costs. The low input requirements and fast reproductive cycles make pigs a preferred livestock option in mixed farming systems. However, African Swine Fever (ASF) remains a constant threat, with outbreaks periodically wiping out herds and reversing years of gains.

Urban demand for pork in Burkina Faso has been rising steadily, driven by growing middle-class populations in Ouagadougou and Bobo-Dioulasso. Pork is widely available in markets, roadside eateries, and butcheries, with roasted pork (porc au four) becoming especially popular. Traders also move pigs across borders into neighboring Côte d’Ivoire and Ghana, feeding into a larger West African pork corridor. This regional integration has been both a blessing and a challenge: while it expands markets, it also increases the risk of transboundary disease spread. The lack of adequate cold-chain infrastructure and formal abattoir systems has limited the development of value-added products, keeping most of the trade at the fresh-meat level.

Looking forward, Burkina Faso’s pig sector sits at a pivotal point. With production already surpassing 220,000 tonnes annually, experts argue that modest investments in veterinary services, feed efficiency, and processing could double the sector’s contribution to the national economy within a decade. Development programs under the country’s Plan National de Développement Économique et Social (PNDES II, 2021–2025)have earmarked livestock, including pigs, as priority growth areas for food security and export diversification. As one livestock extension officer in Ouagadougou noted in a 2025 interview: “For small farmers, pigs are the quickest route out of poverty. With better disease control, Burkina Faso could become West Africa’s pork hub.” The coming years will determine whether the country can turn its strong production base into a more formalized, resilient, and regionally competitive pork industry.

3. Malawi

Malawi may not always make headlines, but by 2025 it has firmly established itself as Africa’s third-largest pig producer, a remarkable feat for a relatively small country. FAOSTAT tallies show Malawi producing about 345,000 tonnes of pigmeat in 2023, while its national livestock census placed the pig herd at approximately 9.3 million head in 2021, making it one of the highest pig-to-human ratios on the continent. Growth has been driven by smallholder households, who keep pigs as a key source of protein and cash, especially in rural areas where access to cattle or poultry is limited. The expansion has been steady despite recurring challenges like African Swine Fever (ASF) outbreaks and rising feed costs, underscoring the resilience of Malawi’s pig sector.

Unlike South Africa’s highly commercialized industry, Malawi’s pork economy is dominated by small-scale and backyard systems. Families typically raise 2–10 pigs, feeding them on crop residues, kitchen waste, and limited purchased feed. This low-cost model allows many poor households to participate in the sector. Women and youth play particularly active roles in pig husbandry, and development programs often promote pigs as an entry point for rural empowerment. As one FAO-supported project report from 2024 observed: “In Malawi, a pig is more than livestock, it is a child’s school fees, a family’s safety net, and a pathway out of poverty.” This humanized perspective highlights why pig farming has become deeply entrenched in Malawi’s rural development strategies.

Consumer demand has also played a strong role in shaping the industry. Pork is widely consumed in Malawi compared to many African nations where cultural or religious factors limit its popularity. In urban centers like Lilongwe and Blantyre, demand for pork chops, sausages, and roasted pork has risen significantly over the past decade, supported by restaurants, roadside vendors, and growing middle-class households. This broad cultural acceptance of pork has been critical in sustaining the industry, even when disease shocks temporarily reduce supply. According to a 2024 market survey, per-capita pork consumption in Malawi is among the highest in sub-Saharan Africa, rivaling or exceeding Uganda’s levels.

Looking ahead, Malawi’s pig sector faces both opportunities and challenges. On the one hand, the sheer size of the herd and strong domestic demand mean the country is well positioned to scale production and even develop regional export potential. On the other hand, weak veterinary infrastructure, feed shortages during dry seasons, and limited formal slaughter and processing capacity keep the sector largely informal. Development experts argue that investing in improved pig breeds, affordable feed technologies, and biosecurity could lift productivity significantly. As a livestock economist at Lilongwe University of Agriculture commented in 2025:“If Malawi can reduce mortality rates and improve growth performance by even 15%, it could double pork’s contribution to GDP in less than a decade.” With 9.3 million pigs already anchoring rural livelihoods, Malawi’s challenge is clear: transform its vast smallholder-driven pig herd into a more organized, profitable, and resilient industry for the future.

2. South Africa

South Africa stands as the second-largest pig-producing nation in Africa, with output levels nearly matching Nigeria’s but driven by very different dynamics. FAOSTAT-based estimates show that by 2023, the country was producing about 352,000 tonnes of pigmeat, making it one of the continent’s most efficient producers relative to herd size. Unlike the heavily fragmented systems in Malawi or Nigeria, South Africa’s pig sector is characterized by a more commercial, vertically integrated model. Official surveys place the herd at about 1.3–1.4 million pigs as of 2020, but thanks to advanced genetics, biosecurity, and feed-to-meat conversion ratios, productivity per pig is among the highest in Africa.

The structure of South Africa’s pig industry is heavily formalized, with commercial farms accounting for over 90% of production. These farms are concentrated in the Western Cape, Limpopo, North West, and KwaZulu-Natal, where climate and feed supply chains are favorable. Feed costs remain a challenge, particularly given fluctuations in the maize and soybean markets, but the country’s modern milling industry ensures more stable access compared to many other African producers. As a report from the South African Pork Producers’ Organisation noted in 2024:“The competitiveness of South Africa’s pig industry lies in its ability to combine scale, genetics, and modern management practices to meet both domestic and export demand.” This integration also provides greater resilience against disease outbreaks, which elsewhere in Africa often devastate smallholder herds.

Consumer demand is another critical driver. Pork consumption in South Africa has been rising steadily, particularly in urban centers where middle-class households are diversifying away from beef and chicken. Retail chains such as Shoprite, Checkers, and Pick n Pay have developed robust pork supply chains, offering a wide range of products from fresh cuts to processed sausages and hams. This formal retail environment has created steady demand and better price stability for producers. In addition, the growing food service and quick-service restaurant industry has further boosted demand for bacon, ribs, and specialty pork products. According to Pig333.com’s regional analysis, South Africa remains one of the few African markets where pork consumption patterns closely resemble those in developed economies, with strong retail presence and relatively high per-capita intake.

Looking forward, South Africa’s pig industry faces both opportunities and challenges. On the one hand, it is well-positioned to expand exports into neighboring SADC markets, particularly as regional cold-chain infrastructure improves. On the other hand, rising feed costs, climate-related risks, and international competition continue to pressure margins. Sustainability is becoming an increasing focus, with several producers investing in biogas systems and circular feed models to reduce environmental impact. As one industry leader told a Johannesburg agribusiness forum in 2025:“Our challenge is to keep South African pork competitive globally, while ensuring that local consumers continue to see pork as affordable.” If these goals are achieved, South Africa could consolidate its role not just as Africa’s second-largest pig producer, but also as the continent’s innovation hub for pork production and processing.

1. Nigeria

Nigeria remains Africa’s undisputed leader in pig production, combining both scale and growth momentum as of 2025. FAOSTAT-derived estimates confirm that in 2023/2024 the country produced about 363,000 tonnes of pigmeat, placing it well ahead of other African nations. At the same time, multiple statistical series and academic studies, including those cited by Nnamdi Azikiwe University researchers, estimate Nigeria’s herd size at around 9.5 million head in 2022. This is the product of decades of steady growth, averaging nearly 5% annually since the 1970s, and it reflects the strong cultural acceptance of pork in the country’s southern and middle belt states. The concentration of herds in areas close to breweries and feed mills has also helped Nigeria maintain scale, as spent grain and by-products reduce feed costs in an industry otherwise strained by maize and soybean price fluctuations.

Beyond the numbers, Nigeria’s pig sector demonstrates the interplay of tradition, entrepreneurship, and resilience. Unlike cattle, which are more religiously restricted in certain communities, pigs are widely farmed and consumed in states such as Benue, Enugu, Ogun, and Oyo. Smallholder farmers dominate the value chain, often raising 10–50 pigs per household, while semi-intensive and commercial farms are steadily expanding to meet urban demand. As one study in the Nnamdi Azikiwe University Journal of Agriculture noted in 2024:“Pig production is one of the most promising but under-supported livestock sectors in Nigeria, with strong potential to reduce protein deficits if productivity is modernized.” This observation points to a key paradox: Nigeria has the numbers, but still struggles with disease management, poor extension services, and high input costs.

The industry is also highly responsive to consumer demand. Urbanization has created strong markets in cities like Lagos, Abuja, and Port Harcourt, where pork is popular in restaurants, hotels, and quick-service outlets. Value-added products such as sausages, bacon, and smoked pork are increasingly common, showing a shift from backyard consumption to more formalized, higher-margin processing. Breweries provide brewers’ spent grain, an essential feed input that links Nigeria’s beer industry to its pork sector. However, outbreaks of African Swine Fever (ASF), particularly those reported between 2020 and 2023, continue to undermine stability by wiping out entire herds and discouraging investment. As a farmer in Ogun state told Pig333.com in late 2024:“Every time ASF breaks out, we lose years of progress. Without vaccines or stronger biosecurity, farmers will always be on edge.”

Looking to the future, the potential impact of Nigeria’s pig industry on food security and rural livelihoods is immense. With rising population growth and protein demand, expanding pork output could help bridge the animal protein gap in West Africa. Economists argue that if productivity per pig improved by just 10–15%, Nigeria could surpass half a million tonnes of annual pork by 2030, while also creating thousands of jobs in feed milling, processing, and cold-chain logistics. The sector is also a vehicle for poverty alleviation, especially for women and youth, who form a large share of smallholder pig keepers. The challenge lies in scaling up biosecurity, investing in affordable feed systems, and ensuring consistent veterinary support. If Nigeria can address these structural barriers, its position as Africa’s pig powerhouse will not just remain secure, it will strengthen, with ripple effects across the entire regional livestock economy.