Is it possible to sell pork without documents. Business plan: how to start a business selling meat. Documents and licenses

* Calculations are based on average data for Russia

600 000 ₽

Minimum start-up capital

8 %

Profitability

22 months

Payback period

74 500 ₽

Profit per month

Your own meat shop is an attractive, exciting, but very complex business that requires the constant participation of an entrepreneur in all processes. How to start opening a butcher shop and what are the most basic steps you need to take?

Many aspiring entrepreneurs are thinking about opening a butcher shop. There are several reasons for the visual appeal of this business. The first is in the product itself. Meat is an everyday commodity. Meat is always in demand by buyers, it was bought and will be bought even during a crisis. Meat trade is, as a rule, a very lively and lively business, a large flow of buyers, this is a kind of drive. Moreover, the seller has the opportunity to increase his profit by producing and selling semi-finished products, sausages, dumplings, etc. Even if a large retail chain appears in the neighborhood - “death with a scythe” for any grocery store, a butcher shop can not only stay afloat, but also thrive due to the ability to vary the assortment and offer customers fresh and unique products that cannot be found in a supermarket.

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Secondly, you can enter the meat trade with small investments (from 600 thousand rubles for a small outlet). It does not require large areas and expensive equipment, as, for example, in a restaurant or canteen. Even in case of failure, the ready-made business and its products are easy to sell, avoiding serious financial losses. No strict formalities are required from an entrepreneur - you can trade in meat without a license and the need to obtain product certificates.

How to start opening a meat business? After analyzing the advice of practicing entrepreneurs, you can deduce a whole chain of actions that should lead to success in this type of business. Please note that the division into steps should not be taken as a strictly regulated guide to action, since many stages must be carried out in parallel.

Step 1. Do I want to open a butcher shop

Before you start opening a meat business, firstly, you need to think about whether you really need it. Experienced entrepreneurs who have made a name for themselves in this industry emphasize that people who come to the meat business are divided into random ones, that is, those who, looking through all possible ways of earning, by chance decided to sell meat, and those who, for whatever reason, reason, he felt this occupation as his own, had a certain personal incentive to engage in it. For example, a person was dissatisfied with the quality of meat sold in city markets, or he felt a desire to develop in an industry familiar to him (for example, raising pigs or calves and then selling them profitably). Well, or was he looking for a new way out for his talent as a butcher-cook or a kebab maker, when his heart is drawn to everything meat ...

The point is that if in the first case, there is a high probability of emotionally burnout from doing something other than your own business, then in the second case the chances of success are much higher, since a person is initially immune to failures, losses and other adversities. But the main difference between “non-random” and “random” people in the meat trade is not even that. The main thing is knowledge, or at least a clear understanding of the specifics of working with meat, on the one hand, and ignorance of these features in others. And the difference between the first and the second will begin to appear from the very first minutes of work, as soon as the “random” person discovers that the pieces of beef, which he did not stack in a row, but on top of each other, for some reason turned green. Or when he suddenly realizes that he does not know at all what to do with meat that has not been sold for several days. And a hundred and one more nuance. Simply put, a successful business selling meat (like any other business in general) begins with a love of meat, a clearly understood and partly hard-won task, goal, mission. If in your case it all started with something else, then you should once again directly ask yourself this question: “Do I want to open a butcher shop?

Step 2. Analyze the local market

If the answer to this question is yes, then the first thing you should do is conduct a local market analysis. First you need to find out what kind of meat people want to see and at what price, who sells this meat, who brings it and who buys it. There is no need to regret the time spent on collecting information - in practice, it pays off many times over due to avoided errors. A holistic picture of the current competitors, prices, possible obstacles and ways of responding to certain events should form in my head. The key task at this stage is to mentally fit yourself and your future store into the existing picture. Moreover, after analyzing the situation, sometimes you have to abandon the original ideas that seemed brilliant. For example, when it suddenly turns out that rabbit meat, horse meat or lamb in a particular region is not needed by anyone for nothing - simply because it has historically developed that way and the tastes of the population are different.

Step 3. Determine the assortment, calculate the margin and profit

After you analyze the market, you will have a more or less clear picture of what you want to trade and what turnovers are in question. The strategic issue is finding a supplier. You will need to find excellent quality meat available. The catch is that no one will ever say that their meat is of poor quality - everyone always sells only “good” and “best”. Much at this stage will depend on how you analyzed the market. You need to get out of your comfort zone: communicate with buyers, sellers, suppliers, farmers and draw conclusions. At the same time, a wide range of prices within one city or region, as a rule, cannot be found. The difference will be no more than 10%. In a word, digging on the surface, the advantages and disadvantages of one or another proposal are almost impossible to discern. In this matter, there is no universal remedy - you need to look for and negotiate yourself, drive, watch, call, and so on.

At this stage, you also need to draw up an approximate financial plan, which should be guided in the future. There is one difficulty here - compared to other types of business in the sale of meat, the pricing system is rather complicated. It depends not only on purchase prices, purchasing power of customers, fixed costs of the entrepreneur, prices of competitors and other traditional factors, but also on the characteristics of cutting and drying of the supplied products. Once in the store, one carcass can be sold for dozens of positions and each must be assigned its own adequate, but at the same time profitable price. The way of calculations here is complicated, scrupulous and lengthy, but they have to be done constantly, since you may need to change the cut, the supplier may suddenly raise prices, and the client may order a non-standard piece. At the same time, with a thoughtless approach, there is a real risk not only of losing some amount of profit, but of losing it altogether. Therefore, it is best to use automated electronic services for butcher shops for price selection, which allow quick calculations using ready-made algorithms. It would also be reasonable to make such calculations at the very beginning, choosing the most acceptable wholesale price, and only then look for a supplier using it.

The mark-up for meat in general in the market is quite low because buyers are very price sensitive. The reaction to any price increase is extremely painful - they simply stop taking meat, switching to cheaper products. Therefore, margins in butcher shops almost never exceed 20-30%, and the entrepreneur's profit is made up mainly of the number of sales. Of course, the mark-up varies depending on the type of meat. For example, on pork it can be 40%, and on semi-finished products it can reach 60-100%, but on average the same 20-30% comes out. Much of the pricing issue will depend on the region - in those regions of Russia that do not have large enterprises or farms nearby, meat prices are much higher. When calculating, do not forget to take into account the damage to products - at the very beginning, losses are unlikely to be avoided.

Step 4. Find a suitable room for the purpose

The step on which 90% of the success of a meat store depends is the right location and premises. It is imperative that the butcher's shop is located in a walk-through area - profits in this type of business are formed mainly due to sales volumes, and not due to markups. When choosing a location, experienced entrepreneurs recommend spending a day or two and personally counting pedestrian traffic. The minimum traffic for a working day is about 2000 people. From the received number of buyers of the store can become about 2-3%. This data can be used in planning revenue and net income.

As a rule, a large area is not required for butcher shops: even 90 and 100 sq. meters - this is a lot, the rent will be too large and unaffordable. For a start, 10-25 sq. meters, the optimal area is about 30-40 squares. The cost of renting such a premise may, depending on various factors, vary from 15 to 120 thousand rubles. In table 1, we presented the average rental price according to the Avito website for cities in Russia with different numbers of inhabitants. Data is current as of September 2017.

Table 1. Average rent for retail space 25-60 sq. M. meters in Russian cities *

Rentals	25 sq. meters	40 sq. meters	60 sq. meters
Moscow (over 12 million people)
St. Petersburg (more than 5 million people)
Rostov-on-Don, Kazan (over 1 million people)
Lipetsk, Khabarovsk (more than 500 thousand people)
Tambov, Petrozavodsk (more than 250 thousand people)
Essentuki, Novomoskovsk (more than 100 thousand people)

* according to Avito website as of September 2017

Looking ahead, we say that expensive repairs are not required for butcher shops: the specifics of the business are such that buyers, in principle, do not care about the design of the premises. There are no requirements for the interior as in the salons of kitchens or catering establishments. The main criteria are store visibility and traffic. Of course, you need a sewerage and toilet, water supply and a sink. There are some other points to consider. For example, wide doorways for unloading incoming products will not interfere with the room.

Step 5. Settle legal issues

Since the process of finding a suitable premises can take more than one month, from the point of view of economy, it will be more profitable to register a business after there is a preliminary agreement with the supplier and a place has been selected. However, in order to conclude a lease agreement, it is already necessary to have at least an individual entrepreneur. For a small butcher shop, an individual entrepreneur is quite enough, and as a form of taxation, the so-called simplified taxation (6% of income), or UTII, the amount of tax in which is constant and tied to the area, is suitable. An individual entrepreneur is issued within three days, the size of the state duty is 800 rubles.

The premises for the sale of meat, like the meat itself, must comply with certain standards. An entrepreneur does not need to obtain any licenses, but some issues need to be resolved. Issues with fire safety and SES most often bypass tenants. The owners of the premises usually already have the appropriate permits. After opening a store, within a month, it is necessary to notify Rospotrebnadzor about the start of trading activities. But the main thing that you need is a certificate for meat and a veterinary form for meat No. 4. The supplier should provide them, so the problem is solved by selecting a good supplier. Also, one should not forget about the consumer's corner with a book of complaints and suggestions and that employees must have health books.

According to the experience of practitioners, many of the rules imposed on butcher shops are not always feasible in reality. For example, it is not always possible to equip two entrances to the premises or regularly receive veterinary certificates for products from a supplier. Questions are usually resolved with a veterinary inspector who periodically drops in to the store. In general, the room should be well ventilated, properly cleaned, properly positioned, and the chopping block should be properly installed to keep the inspectors happy, and staff should have uniforms and gloves. Fanatical adherence to the norms of the law is usually not required in practice.

Step 6. Purchase equipment

As a minimum set, you will need equipment for cutting, storing and displaying. The first category will include a cutting table, a cutting deck, knives, axes, hooks, etc., for these purposes it will take about 15-20 thousand rubles. Also, for a butcher shop, you cannot do without a band saw - it will increase productivity, work with frozen products and increase the quality of cutting. The saw is the most expensive of the minimum equipment. Prices for it can exceed 80-100 thousand rubles, which discourages many entrepreneurs from starting a business. Here you can consider the option of used or ordering equipment from China - costs can be reduced by 1.5-2 times. It is not recommended to completely abandon the band saw - otherwise there is a great connection to the butcher's skills, and many commodity items will simply need to be abandoned.

For storing and displaying fresh meat, you will need a closed refrigerated display case. The cost of one such 1.5 meter showcase starts at 30 thousand rubles. You also need at least one chest freezer, prices start from 15 thousand rubles. For recycling, it is imperative to purchase a meat grinder for preparing semi-finished products, for example, minced meat, all kinds of rolls, cutlets, dumplings and others. Usually, professional meat grinders are purchased for butcher shops at a cost of 20 thousand rubles or more, but if the funds do not allow, then a couple of ordinary household ones may be enough for a small store to begin with. The costs of lamps should also be foreseen. It's no secret that the quality of lighting directly affects sales. The store will also need scales, trays, overalls for employees and other little things.

Thus, the required minimum of equipment for a butcher's shop will require 200-250 thousand rubles. Entrepreneurs with experience in the meat business advise that when choosing and buying equipment, it is necessary not to attach excessive importance to it - it is the assortment that should go first in terms of importance. So consider saving options. To begin with, it would be quite reasonable to take used equipment. If you're lucky, you can find good quality equipment with a good discount of up to 50-70%. Many shops, restaurants, cafes either close, or move, or replace equipment with a newer one, etc., so there will always be options to save money if you look carefully.

Step 7. Recruit staff

The key employee of the butcher shop is, of course, the butcher. Moreover, it should be not just a butcher-seller, but a butcher-cutter with knowledge of “shop” cutting. Without knowing the principles of such cutting, you can lose up to 25 kg of meat from each carcass. Even if the supplier is engaged in cutting the meat, this skill is necessary, since in the butcher's shop there is always something to cut, prepare, put it into minced meat, and so on. Here, entrepreneurs usually choose one of two strategies - someone spends time and money looking for the perfect specialist with experience, others teach young guys the necessary skills on their own. It is clear that not everyone can afford the first option, moreover, dependence on the skills of the cutter creates some lack of freedom and shackles the hands of the entrepreneur. For the second option, and in general ideally, the entrepreneur himself knows the whole meat kitchen from the inside and has all the necessary skills.

If we talk about the role of the entrepreneur himself, then, of course, he can independently act as a cutter, a seller, or as their replacement, especially when it comes to a small point and the very start of a business. However, in any case, it should not be irreplaceable. In an optimal scenario, an entrepreneur plays the role of a manager, only occasionally monitors employees, is engaged in promotion and strategic planning. All other duties not directly related to making a profit - accounting, security, etc. - are transferred to freelance specialists.

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How much to pay store employees? There is no clear answer here: there are too many variable factors that depend on the financial capabilities of the business, the experience and skills of the staff, the work schedule, etc. At the same time, there are some guidelines that can be taken as a basis when calculating future expense items. Table 2 shows the average salary of butchers for September 2017, based on an analysis of ads on the Avito website.

Table 2. Average salary by profession butcher in Russian cities *

* based on data from Avito website as of September 2017

An important point is the personality of the butcher's shop assistant. This person should not only be well versed in meat, he should be liked by people. The flow of buyers in this business is large, so you need to be as patient, polite as possible, be able to interest and tell about the meat.

Step 8. Take care of the promotion of the butcher shop

There are passive and active methods of customer promotion. Passive methods include mandatory things like store signs, pillars, and signage. To active - everything else. The meat trade is not a business that will tolerate an advertising campaign on a grand scale. It is more important here not to thunder in the whole country or city, but to be famous in your area. That is, the most effective are low-budget local advertising methods - posting ads, distributing leaflets and flyers, the least effective are expensive television advertising. It is best to focus on the distance in the immediate vicinity of the store, namely within a radius of 800 meters. Advertisements are best posted at entrances and in elevators, where they can be read several times. In general, the meat market is a fairly traditional market, so it is not so difficult to stand out among competitors with the help of advertising in it, as it might seem at first.

You can also use the Internet to sell meat, but it is better to focus on the individual tasks of the store - for example, to find new customers and sales markets. It is most advisable to create your own website if the store already has some significant competitive advantage. For a small point, which practically does not stand out, the site can only harm, deceiving the client's expectations and distracting the entrepreneur from more important tasks. At the same time, even a small retail outlet must be present in 2Gis, Yandex.Maps and Google Maps. Social networks in this type of business are almost irrelevant and require extra efforts to keep them active. Of course, the biggest, underwater part of the iceberg is word of mouth. It is thanks to the recommendations of other people that the flow is ensured that no other type of advertising will give the store. And word of mouth, as you know, is mainly based on product quality. Also, do not forget to follow the trends in the meat industry and business ideas of foreign butcher shops, sometimes something worthwhile appears among the sea of junk.

Step 9. Become “yours” for the buyer

From the very first days, a meat store should strive to win over its customers and gain profit in the first month. If the profit was not obtained even in the second month of work, this is a reason to sound the alarm. It means that one of the previous steps was passed with errors: the place was chosen incorrectly, the wrong seller, the wrong assortment, the pricing policy, and so on. It is imperative that the customer sees as much fresh tasty meat as possible on the counter from the start and wants to return. Trying to trade with half-empty windows is a guarantee of imminent failure. Even with the most conservative estimates, to cover the costs per month it will be necessary to sell almost 3.5 tons of meat with a 30% markup. Since meat is a perishable product and lives for 1-2 days, the purchase will have to be made constantly or every other day. Moreover, it is worth at least once to sell stale meat - the bad fame about a new store can spread instantly.

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It should also be remembered that customers are impressed with consistency. Here it is important to know and master the principles of cutting meat from the very beginning. Experiments with cutting, when every day a new piece flaunts on the counter, is completely useless. It is necessary to try so that the buyer is sure that tomorrow and in a month he will be able to buy exactly the same meat and the same quality that he bought today. Of course, you can agree with the supplier to cut the meat in his workshop on his own, but practice shows that this option will not bring success.

We must not forget about the seasonality factor in the meat trade - you need to build a response strategy in advance. This factor is felt most tangibly in the summer, when there is a general drop in demand for meat products. During this period, store owners buy smaller volumes of meat, reduce cutting, and redistribute their assortment. A profitable direction for this period is the sale of kebabs and barbecues, active cooperation with cafes and restaurants. Many butcher shop owners manage not only to smooth out the effects of the season, but also to earn more in the off-season than in the season. The main thing is to feel the needs of the buyer and respond promptly to them.

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According to a recent analysis, pork meat has become one of the most demanded products in Russia. Therefore, the pig industry can be considered a profitable business niche with great prospects. Pig farms in terms of income turnover can compete with other most profitable types of business. First, this business demonstrates a high level of profitability. Secondly, pigs are unpretentious to climatic conditions and to feed. And thirdly, the demand for pork meat is constantly growing.

Today I will tell you about two options for implementing a pork business. You can open your own pig farm, that is, you will raise pigs yourself. Of course, in this case, you will have to create appropriate conditions for the pigs. There is also a second option, you will resell pork meat. That is, you will buy at the same price and sell at a higher price. The second option requires almost no investment. Let's talk about it.

Resale of pork meat

It is not at all necessary to raise pigs on your own. You can take a simpler path. The idea is that you will travel through villages and villages to buy pork. But it can be realized in the city at a higher price. In this case, the inhabitants of the villages and villages that are engaged in the production of pork will not have to deal with the marketing of their products themselves. You will take on this question yourself. This option is beneficial for both the meat producer and you. With this, you can earn a good profit. Most aspiring entrepreneurs make a significant mistake. They buy meat at the city bazaar or at the state farm, and then try to sell the purchased products at a higher price. Even if they succeed, the profit will still be insignificant. The cheapest way to buy pork is from private individuals who have their own farms. Do not be lazy, visit several remote villages and villages, there you will find such people without any problems.

Selling even a few pork carcasses in the city, you can make good money on it. Of course, in order to travel around distant villages and villages, you will have to incur the cost of gasoline and spend several hours on the road. But in this case, you can save several thousand rubles on the purchase of pork. Moreover, you will find a regular meat supplier.

Let's say you have found a profitable meat supplier in a village or village. To earn the first money you need to sell the purchased products. Where can you sell pork? In this case, you can rent a stall in the city market to sell the purchased pork.

Open your own pig farm

If you decide to open your own pig farm, you will have to incur very significant costs. First, you must find a suitable place where you will be raising pigs. Secondly, you will have to resolve the issue with the construction of a special annex where you will breed pigs. Third, you need to buy pigs for breeding. Before buying pigs, you need to create comfortable conditions for keeping them. Be sure to draw up a business plan for your pig farm. You should make a rough forecast of your revenue, take into account possible risks, and also find ways to solve various problems that you may face. As you can see, there are many nuances.

Pay special attention to the issue of choosing a breed for breeding. Be very careful when choosing a mother herd. In this case, you should consider such important criteria for sows as performance, number of teats, milk yield, etc.

In a small pig farm, a herd of 100-200 heads can be kept. In general, the number of heads depends on the size of the structure. Buying a herd is the most expensive item in the business. It may take you more than 1,000,000 rubles to buy two hundred heads.

Raising pigs is one of the rather lucrative areas of business development. To raise pigs requires a barn, a pigsty, draft-free and sufficiently insulated. Pigs are not afraid of low temperatures.

The shed should be divided into separate pens, for sows, for boars, separate from sows, and a pen for young animals removed from the sow.

Pork business

Pigs are clean animals, dirty as a pig, this is a common opinion that does not correspond to reality. The animal will never lie down in a dirty place in the pen, and it does not crawl in the place where it eats. She lies in a puddle, only fleeing the heat. Then, coming out of the puddle, it is cleaned for a long time in order to come clean into the pen.

Pigs are not whimsical about food. You can feed them with everything that grows around the pigsty, in the garden. They are very fond of nettles, quinoa, fruits, vegetables. To accelerate weight gain, pigs are fed with steamed wheat grain, bread, and compound feed.

Food for pigs is prepared in boilers, where it is steamed, and served to pigs in a cooled state to a temperature of 25-30 degrees. Before feeding the pigs, wheat or rye flour is added to the food.

Pigs reproduce rather quickly compared to other domestic animals. A sow brings litter once a year, from 10 to 13 piglets. The first 2 weeks, the piglets feed on mother's milk, then they can be added to various cereals in milk. A month later, the young are separated from their mother, and they begin an independent life.

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Piglets gain weight quickly, by 3 months they acquire a presentation, and they are willingly dismantled by restaurants and fast food establishments. The trading network does not refuse them either. 3-month-old piglets do not go to the preparation of lard, their meat is not salted. They go as a one-time preparation of treats, as a whole, or in parts.

Piglets that have reached six months of age are already going to prepare lard, their meat can be salted, in addition, stew, homemade sausage and other meat delicacies are made from pig meat.

The sale of pork meat to the distribution network does not cause any difficulties. You should not conclude a contract for the supply of pork with intermediaries between the producer and the seller. They buy meat at a very low price. It is much more profitable to donate meat directly to the seller. The price will be higher and the pork producer will have a good profit, which will allow him to gradually expand his own pig farm.

In this article, we will tell you how high the economic efficiency of pig breeding at home and on pig farms is. Piglets can be brought up for different purposes - for meat or for sale in live weight. Enterprises, of course, must calculate profitability before starting a business, and animals are kept on their own plots for personal use. But even a small number of livestock can bring some profit. We will find out how profitable it is to keep pigs for different purposes.

Farm meat

Pork on store shelves is most often the product of pig farms. These enterprises usually contain large livestock, which need to be properly cared for. This is to ensure cleanliness, warmth, proper feeding. It would seem that if you buy small pigs, raise them to the desired condition and sell the meat, then the profit is guaranteed, but in reality everything is more complicated.

Everything that is needed for a business, we describe in detail in the article. Since the investment is not small, you need to correctly calculate the business plan. It includes consideration of the following steps:

construction of a pig farm (or renovation of an existing building):
preparation of the area where pigs will walk;
preparation of a forage base;
places of sale of meat products.

Various additional costs and smaller points - everything is calculated very carefully. These are the services of a veterinarian, and routine vaccinations of animals, farm workers. One of the stages is an analysis of cost savings at the stage of production start-up.

Business benefits

It will be profitable to breed pigs for meat in a pig farm with minimal investment, if you try to equip all the necessary premises and territories on your own.

The second, especially important factor is to acquire the right breed of pigs. Suitable for meat and bacon are Landrace, Estonian bacon and Duroc. It is important to choose a good seller who is responsible for breeding animals and realizing healthy individuals.

Males and females must be bought from different vendors to avoid kinship. The plus is that piglets are purchased once, and only then they can be bred independently. However, if you no longer have to spend on animals, then there should always be money for feed in the future.

If you decide whether it is profitable to keep pigs for the sale of meat, then you can answer that yes, if at the same time there were low costs (doubly profitable) and a successful batch of piglets was purchased. Of course, with large investments, the business will be no less profitable. At the same time, the business can gradually be transferred to another channel - the sale of animals in live weight, which will be discussed further.

Live weight

Very often, piglets are sold in live weight (small, grown-up and fully ready for slaughtering live individuals) in pig breeding and at the same time they are engaged in the marketing of meat products. That is, these two directions complement each other in one production.

They purchase a pig from trusted breeders, but if the pig farm is already in operation, then the existing sows can give their offspring, which is very beneficial. Some of the individuals go to fattening (if slaughter is practiced), some to the tribe.

Piglets are cheaper than adult pigs and the difference is quite significant. Foreign breeds of animals are especially appreciated. Usually they are bought at the age of 2 months, when the weight reaches 16-18 kg.

It is generally not difficult to raise pigs, as they are unpretentious in their diet. For a large farm with several hundred heads, you can have 2 boars and 15 sows. This is for the tribe, and the remaining hundreds of individuals are for fattening. If the business is built only on the sale of live individuals, then you need to have several pairs of high-breed producers, then the cost of piglets will increase significantly. Some farms do not have their own boars for reproduction per tribe, but rent them. These are additional costs, but in the future they still pay off.

If you decide which breed is the most optimal, it is the Vietnamese pot bellied pig, which the article talks about. It is beneficial to breed them from the point of view of economics, that is, the art of housekeeping. This is how this word is translated from Greek.

The animals are herbivores, their females are prolific, and the young are fast-growing. Of the profitable indicators, we can note the volumes, as well as the good taste of potato meat, which is a plus if the farm is still selling these products.

When selling animals in live weight, to give them a presentation, they also need good nutrition, competent care and veterinary examinations, and these are costs. It is much more profitable when this business is associated, among other things, with the sale of carcasses for meat.

Pets

When keeping pigs for yourself, you can select the breed of mini pigs. It is possible to breed such pigs at home in the truest sense of the word. They are so tiny that they get along well in the apartment. In the article you can find out about their varieties. Such pets do not have clear standards of appearance, they are picky about food and are quite smart. Animals are easily toilet trained and amenable to training.

If space permits, there is a private territory, then you can get mini pigs of larger breeds. For example, the same Vietnamese pot-bellied pig, from which all other breeds of decorative pigs came from, is the largest among its relatives. Its weight can reach 100 kg, and it is not suitable for an apartment. But in the yard, it may well live as a pet.

There are frequent cases of breeding this breed for meat. In any case, a shed or aviary is needed for housing, timely provision of plant food.

Simple animals

If mini pigs are most often brought up for the soul, for breeding and selling pigs, then ordinary pigs are not kept in apartments. They are rarely called pets, because they are grown for any product - meat, bacon, lard, leather, blood.

If the farm is small, then the family can provide only itself with products. But since pigs are quite fertile, the number of heads is constantly growing. Therefore, talking about whether it is profitable to breed pigs in a private courtyard, each time we come to the same conclusion - there is a benefit. First, it can be a small sale of meat or a one-time sale, but with a profit. Secondly, this can gradually be transformed into a stable business for pig farmers, because pork is a very popular product.

If the farmer only plans to engage in pig breeding and the sale of meat products, then, as we said above, a business plan will need to be developed. It includes all costs - for the purchase of piglets, for the construction of a barn, for the purchase of feed. If a peasant farm is planned, then it is advisable to purchase from 40 heads. These are the main points, but everything is thought out to the smallest detail - where the animal will walk, who will be engaged in vaccinations, treatment, where to sell the products.

Since full growth depends on feeding, a feeding plan is drawn up. One of the most cost-effective options for a household is the use of food waste (cleaning, food leftovers) in animal nutrition.

In summer, eating is even easier - grass, vegetation from the garden. It is very beneficial to conclude contracts with catering places. They will supply food waste, and in return, the farmer provides them with meat products several times a year.

Pig breeding as a home business can also require a certain staff of employees if the owners themselves are no longer able to cope with the growing livestock. This is also taken into account in the expense item, because the staff needs to be paid salaries.

Sales of products

For economic performance to grow when running a home business, it is advisable to slaughter pigs by the winter. During this time, the meat is stored at no cost and transported for sale without spoilage.

When developing a business plan, the points of purchase of meat and the distance to them are thought out. At first, these may be neighbors, nearest stores and even a market. It is necessary to agree on the sale of finished products in advance.

You can sell not only meat, but also piglets in live weight. This is less beneficial, but can happen quickly and easily. Dealers are very often interested in surplus livestock. Since then they are engaged in all the troubles, therefore, the price for the pigs is low.

The price of a live piglet on average reaches 3000 rubles. If an individual goes for breeding, then it is cheaper, and if for fattening, then it is more expensive. The cost is influenced by the breed of pigs, age and size.

The pros of pig breeding

Whether it is beneficial to keep a pig can be determined by the following factors. This type of cattle grows quite quickly, but only with proper feeding and maintenance. The weight of a piglet at birth is 1-1.3 kg, and after a week it is twice as large.

The pig reaches an average of 130 kg per year. Considering that one sow can give 20 piglets a year, then 2-3 tons of live weight can be obtained. And this is only the profitability of one individual.

Choosing between different types of domestic animals, the pig breeding side is more profitable in that the piglet is able to assimilate a third of the food, and, for example, only a fifth of the duck. Compared to cattle, a bull needs 20-30% more feed than a pig. This is a weight gain per kilogram. Again, it is a matter of taste - pork is softer, more tender, and the demand for it is higher. Smoked products are also in demand. For the farmer, this can be an additional undertaking.

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