Safeguarding our native pigs

In the quiet backyards of many rural communities, a small but important animal has sustained families for generations. Known locally as the native pig, this breed (Sus scrofa domesticus) is more than livestock; it is a living symbol of resilience, culture and community pride.

Pigs have long played a vital role in Philippine culture, agriculture and cuisine. Ethnographic records indicate that pigs are central to beliefs and rituals and hold a prominent place in Filipino social life. As ritual animals, pigs also symbolize important life events, from birth to death.

Unlike imported commercial pigs, Philippine native pigs are pure black, smaller and naturally heat- and disease-resistant. Their meat, prized for its flavor, is often served as lechon, a dish with deep cultural significance. Native pigs, prized for their adaptability and natural disease resistance, have sustained rural families for generations.

Unfortunately, native pigs have not received serious study or promotion. As a result, many households have switched to imported breeds. Intensive commercial pig farming depends heavily on imported breeds (Landrace, Large White and Duroc) because of their faster growth, better feed efficiency and larger litters. Although native pigs are hardy, they are considered slow-growing and generally not suitable for large-scale, profit-driven commercial farming.

Swine production has a major economic impact. It is the main contributor to the Philippine agricultural sector, making up about 55 percent of total livestock output. Most of the national herd (72-79) is raised on small-scale backyard farms, while commercial operations manage the rest.

The local pig industry continues to face challenges from African swine fever (ASF), which has led to major herd losses and market instability since 2019. Rising feed costs, poor biosecurity in backyard farms and limited government support have caused a drop in yearly production and an increased dependence on pork imports. Backyard raisers are hit hardest by these issues.

And this is where an outstanding state university is making a difference.

Since 2013, Marinduque State University (MarSU) has led efforts to protect the province’s native pigs, a heritage breed valued for its resilience and cultural importance. This ongoing dedication has become even more critical in the country’s ongoing fight against ASF, which has heavily impacted the hog industry nationwide.

Recognizing the breed’s importance and fulfilling its public service mandate, MarSU began documenting and protecting the breed more than a decade ago to ensure Marinduque’s agricultural heritage would not be lost amid pressure from imported commercial varieties.

The long-standing partnership between MarSU and DOST-PCAARRD has been essential to this important project. The native pig breed developed by MarSU, the Markaduke (Tatak Marinduque) pig, is managed by faculty researchers and was initially developed by Dr. Arnolfo M. Monleon. Prof. Harvey A. Dulay continued this initiative through the MarSU-Torrijos College of Agriculture. This breed is being improved through a close-nucleus breeding system.

The Markaduke pig is prized for its superior meat quality for lechon, the iconic roasted pig served at fiestas and family milestones. Its meat is leaner, more flavorful and firmer than that of commercial breeds.

I have personally tasted this mouth-watering lechon every time MarSU president Dodie Zulueta hosted me in the province. It is a real must-try experience after the three-hour boat ride from Lucena City to the Balanacan Port in Marinduque, and especially after my 60-kilometer bike ride with faculty and students.

Since its inception, carcass recovery studies have been conducted at MarSU’s nucleus farm, providing baseline data to improve meat yield and standardize production.

Community-based trials have been established in which farmer cooperators raise Markaduke pigs under real-world farm conditions.

This ensures that research outputs are directly tested and applied in local settings. Since 2025, faculty researchers have focused on improving genetic traits, including growth, carcass yield and adaptability, through systematic breeding.

The efforts of MarSU Torrijos College of Agriculture show that research and development on these breeds protect livelihoods and enhance food security.

Through its agricultural and veterinary programs, MarSU continues to conserve the genetic traits of native pigs through research and breeding, trains farmers in biosecurity measures to prevent the spread of ASF, provides veterinary support and livelihood opportunities through extension services and promotes agri-entrepreneurship, turning backyard raising into sustainable income sources.

As the only state university in Marinduque, MarSU sees native pigs as a key part of sustainable agriculture, connecting tradition with innovation and helping rural communities succeed even during national crises. This is especially important for provinces like Marinduque, which need to improve its agricultural delivery programs for its residents.

Clearly, the officials of MarSU, led by president Zulueta, recognize the importance of its research and extension services and are adept at addressing community needs.

From backyard pens to university laboratories, MarSU has safeguarded native pigs for over a decade, demonstrating that heritage breeds such as the Markaduke can be the cornerstone of sustainable communities, preserving culture, protecting livelihoods and securing Marinduque’s agricultural future.

Our other state universities and colleges must now learn from the MarSU experience.

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