Source: PANORAMA, photo credit: IFAD/Michael Benanav/ PANORAMA
Feeding catering waste as swill is an affordable option for millions of smallholders who raise pigs to improve their household income. Unfortunately, swill derived from leftover food that may contain insufficiently cooked pork poses a risk of both classical and African swine fever, as both viruses can persist for long periods in chilled or frozen pork.
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The South African Pork Producers’ Organisation (SAPPO) coordinates industry interventions and collaboratively manages risks in the value chain to enable the sustainability and profitability of pork producers in South Africa.
