Chapter 335

Chapter 335: Pig Breeding

In the East African Kingdom, specifically in the first town of Lufu Village, a rather unusual scene was unfolding. The villagers had gathered at the entrance of the village to witness a somewhat gruesome event, which had drawn quite a crowd. The air was filled with the sounds of cries and wailing.

Some of the villagers had never witnessed such a sight before, and their reactions ranged from morbid fascination to shock and surprise. Even the European residents who had settled in the area were taken aback, with one of them, Yuris, turning to Andre, his East African neighbor and the village's security captain, for an explanation.

Yuris couldn't help but comment on the man performing the procedure, "My God, is he really a veterinarian? He looks more like a butcher, and his tools are quite different from regular knives. Is this some secret technique from the East?"

Andre, who had received education at the Hechingen School, tried to clarify the situation to Yuris, "By your European standards, yes, he's not treating sick pigs. You see, this is actually part of the process. I'd say pig castration falls under the category of surgery. The tools used here could be considered a kind of scalpel."

Still perplexed, Yuris questioned, "But these pigs look perfectly healthy! They don't appear sick at all. What's the point of this?"

Andre explained further, "Healthy? Have you ever eaten pork?"

Yuris nodded, confirming that he had.

Andre continued, "Well, when I was in Germany, I saw European pork too. It's indeed much different from East African pork, especially in terms of odor. You see, uncastrated pigs have a stronger, more pronounced taste."

Yuris was skeptical, "Is that really the case?"

Andre responded, "Why would I lie to you? This is knowledge passed down from our ancestors. Everything has a reason. The meat of castrated pigs grows faster, tastes better, and doesn't have that strong smell."

Yuris had an aha moment, "I see! So these castrated pigs grow up without the strong odor?"

In Europe, they did eat pork, but they didn't typically castrate pigs during the breeding process. European pork had a strong flavor, and most Europeans used spices to mask the smell. However, in East Africa, where spices were primarily exported and not commonly used by locals, dealing with the strong odor of pork was essential.

The solution was to introduce the profession of pig castration, though by Western standards, this role was considered that of a veterinarian. Even though it may have looked like a butcher's work, it was an important part of raising pork in East Africa. The pigs were raised for meat production, and castration helped improve the quality of the meat.

This castration procedure was essential to prevent the strong smell in the meat, making it more palatable to the local population.

In East Africa, livestock farming was divided into agricultural farming and pastoral farming. The pastoral areas mainly focused on cattle and horses, primarily used for labor and transportation. On the other hand, agricultural areas were ideal for raising various animals, including pigs. Pigs had a shorter growth period, were highly reproductive, and had low maintenance costs. They could be fed with various agricultural by-products, such as potatoes, which were abundant in the region.

In an effort to increase meat production, the East African government introduced 200,000 breeding pigs, primarily in regions like the Central Province, Coastal Province, Maritime Lake Province, and South Salzburg Province. However, large-scale breeding came with significant risks and required advanced technical expertise due to potential hygiene and disease issues.

As East Africa embarked on this venture, the hope was to provide its residents with a stable source of meat, particularly pork, to improve their diet and overall quality of life.

(End of this chapter)