Sustainability of Hog-raising Using Indigenous Microorganism

By: Kimalin Satud  

During the past twenty years, livestock production has become highly specialized and intensive, creating nutrient waste, odor and nuisance pest management issues. With the ever increasing number of piggeries, comes another problem that has aggravated numerous residents. The malodors coming from the piggeries has affected the people living within the vicinity of the piggeries, mainly with their health. In light of this problem, the researchers came up with a product that contains Indigenous Microorganisms (IMO) to combat the malodors that pig farms emit. The IMO contains the Lactic Acid Bacteria that can transform a malodorous livestock pen into an odorless system. The researchers aimed to find out what are the prevailing effects of the stench from the piggeries to both the human health and environment, and how can the IMO be implemented to the hog-raiser. This study is a mix of a descriptive research and an experimental research. A survey has been utilized in order to gather the needed data for this study and were floated to households of hog-raisers and households living near piggeries of Brgy. Sta. Cruz, Bacnotan, La Union. The researchers discerned the current situations of the said barangay. Sample products were given to hog-raisers to find out its effectiveness. The hog-raisers testified that the IMO product proved to be highly effective due to its ability to eliminate the malodors and kill insect eggs 2-3 days after use, and because of this, they were willing to learn the process of making the IMO product.

Indigenous Microorganisms, Malodors, Piggeries
Food Production and Sustainability
Paper Presentation in a Themed Session

Kimalin Satud

College Instructor, College of Education and Sciences, LORMA Colleges, Philippines