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Antonio J. Barroga, Professor VI at Central Luzon State University.
Holds a Master in Agribusiness Management and a Bachelor of Science in Agriculture with a major in Agricultural Economics from the same university.

Nutritional Benefits: Cooked pork contains approximately 23% protein, 370 calories per 100g, and is rich in B vitamins and minerals like iron, zinc, manganese, and magnesium.
By-product Utilization: Non-human consumable farm by-products can effectively feed pigs.
Organic Fertilizer Production: A mature pig can generate about 200 kg of dry manure annually, making pig manure an excellent source of organic fertilizer with essential nutrients such as nitrogen, phosphorus, and potassium.
Feed Efficiency: Pigs utilize feed at an efficiency of approximately 30-40%, requiring around 2.5-3 kg of feed for each kg of weight gain.
Omnivorous Diet: Pigs can consume diverse waste and by-products, tolerating damaged grains more than cattle can.
High Yield: Dressing percentage of pigs is around 75%, superior to poultry (65%) and other livestock.
Genetic Improvement: Short reproductive cycles allow for swift genetic advancements via artificial insemination.
Social Importance: Pigs hold cultural significance in various regions, being integral to traditions and social events.
Financial Returns: High fecundity and fast growth rates contribute to quick capital returns, with the industry valued at 61 billion pesos before ASF.

Health Risks: Pork consumption is linked to health issues including heart disease, diabetes, and certain cancers.
Religious and Cultural Restrictions: Various cultures perceive pigs as unclean, hindering their acceptance.
Environmental Concerns: Improper management of pig waste can lead to water pollution, affecting local ecosystems and drinking water quality.
Commercial Risks: Several commercial farms have closed due to inadequate waste disposal practices.

Implementation of biogas systems in pig farming, utilizing waste to generate energy and organic fertilizers.
Waste management practices aim for zero odor and conversion of waste into resources for rice duck farming and vegetable production.

Embracing zero waste agricultural practices can promote sustainability and yield financial and health benefits for communities, emphasizing the role of pigs as a resource in agribusiness.