In the verdant pastures of Cambodia, one man is taking an unconventional approach to pig farming, one that might offer valuable lessons for the future of sustainable livestock management.

Nestled amid the charming blue landscapes of the Oral Mountains, Bun Chanvireak, the owner of the thriving Keat Farm, is rejecting the widely-adopted cage method, instead allowing his pigs to roam freely and graze on grass.

Keat Farm, located in Kbal Teuk commune’s Khvet Tuol Khlaing village in Kampong Chhnang province’s Teuk Phos district, boasts 30ha of grassy expanse. Dotted with low and high hills, it provides a picturesque backdrop for an unusual experiment.

Chanvireak, a high school graduate, embarked on this unique pig farming journey fuelled by his curiosity and a yearning for innovation. His online research, mostly through YouTube and internet articles, coupled with first-hand observations of family-based pig rearing in local villages, led him to reconsider conventional methods.

In visiting villages, Chanvireak noted the problems inherent in conventional pig farming, especially when it came to using cages. The most obvious issue was the cost of building these wooden structures, especially considering how difficult it would be to expand these enclosures without incurring significant financial burden.

Chanvireak further noted issues with pigs being raised on cement floors. Rough cement could erode pigs’ toenails, causing distress, while excessively smooth surfaces raised the risk of them slipping and injuring themselves. Added to this was the issue of pig manure. Its disposal, typically by washing with water, created issues with odour and environmental pollution.

“I attempted to raise pigs naturally on the pasture as I observed that this method is practised in the US and Europe,” he said.

The free-range pigs on the farm are allowed to graze within a designated area, delineated by a wire fence carrying a low-level electric current. This serves to keep the pigs safe without causing them harm, and also deters dogs from entering the area.

In Chanvireak’s setup, the pigs are allowed to feed on grass spread across 30ha of land. They remain on a given patch for two to three days before moving to a new area. This rotational grazing system ensures the pigs always live in a clean environment and that their manure, left behind on the pastures, acts as natural fertiliser.

Chanvireak extolled the environmental benefits of his method. It eliminates the need for regular water spraying and cage cleaning, reducing both labour and water usage. Moreover, the use of electric fencing, as opposed to building expensive sheds, is more cost-effective and allows for greater freedom of movement for the pigs, contributing to their wellbeing.

“A good solution is for pigs to have the freedom to run around and have ample space to roam. This promotes their health as they are able to be exposed to sunlight,” Chanvireak highlighted.

His initial venture with only 10 domestic pigs has now grown into a thriving operation with nearly 400. The animals’ diet is closely managed, mirroring the diversity in human meals. Grass, which makes up half of their food intake, aids their digestion. The other half is a balanced mix of corn, rice bran, soybeans and fish flour. Chanvireak supplements this with milk and yoghurt to further bolster their digestive health.

Chanvireak’s economical practices shine through in his cost analysis. With a mere $1,000 spent on a mobile shed and an electric wire fence, he could accommodate around 100 pigs. In contrast, a traditional shed for the same number of pigs would cost approximately 10 times as much. His methods not only provide ample space for the animals but also result in superior quality meat – red, moist and thick – owing to the absence of growth-accelerating interventions.

Interestingly, Chanvireak’s pigs weigh about 80kg, 20 more than typically expected. Despite being of a similar size to other pigs, they carry more meat. This, and their natural upbringing, has made his pork command a premium price in the market, setting it apart from other sources.

The business model has evolved, with Chanvireak selling his pork online at a rate of 25,000 riel ($6.25) per kilogramme for orders of at least 5kg. The majority of his customers reside in Phnom Penh. The farm, with over 20 employees, also encompasses an agriculture section that hosts sheep alongside the pigs.

The unique approach taken by Chanvireak has garnered international interest. Numerous organisations, including companies in Thailand and universities at home and abroad, have invited him to share his practices.

He has presented his methods to a diverse audience, including international students from countries like Singapore, Hong Kong, the US, and Australia. His venture, which began only six to seven months ago, has received support from local authorities, including Kampong Chhnang provincial governor Srun Sovannarith.

Kreung Sam Ath, head of the Animal Health and Production bureau at the Kampong Chhnang provincial Department of Agriculture, Forestry and Fisheries, also acknowledged Chanvireak’s efforts. However, he noted that such farming requires significant land space, often in remote areas. He recognised that feeding pigs with natural grass results in superior flavoured meat compared to those fed on mixed feed.

“Pigs grazing on pasture have better health than those kept in cages,” Sam Ath said, adding that such pigs didn’t need iron injections like their cage-reared counterparts as they naturally absorbed iron from the soil.

In regards to Chanvirak’s pork, he said: “The quality of his natural, grass-fed pork is good. If pigs are solely on an open field, it also reduces the risk of infectious diseases”.