Hogs

Overview

Hawaiʻi Island’s hog farming is a small but culturally significant sector, characterized by family-run piggeries and backyard pig pens rather than large-scale commercial operations. Local pork production supplies only a minor share of the island’s total pork consumption, yet fresh island pork is valued for traditional dishes, community celebrations (like imu roast pigs at luaus), and farmers’ market charcuterie. In 2022, Hawaiʻi County had about 1,784 hogs and pigs on record, reflecting the modest scope. Hog producers on the Hawaiʻi Island face high feed costs and stringent environmental regulations, but many have innovated with sustainable rearing methods. The result is a niche market for locally raised pork and a network of small producers maintaining the practice of pig farming despite economic pressures.

Production and Operations

Pig farming on Hawaiʻi Island typically involves small herds – often 5 to 50 pigs – raised either in outdoor enclosures or controlled-environment pens. Most pig farmers are part-time producers who may also grow crops. Commonly, they’ll keep a few sows for breeding and raise piglets to market weight (roughly 150–200 lbs). Breeds are usually commercial mixes (Yorkshire, Duroc, Berkshire crosses), and some farmers incorporate heritage breeds or even wild pig genetics for hardiness. The breeding cycle and herd size are managed to avoid oversupply; many operations farrow only a couple of litters per year. Notably, Hawaiʻi’s pigs have much smaller litter sizes than the U.S. average. According to the Hawaiʻi Department of Agriculture, local sows wean only about 4 piglets per litter on average, roughly one-third the national average of 11. This low productivity is attributed to the small-scale, low-input style of production – sows are not pushed for maximum output, and some piglets may not survive due to less intensive management. Interestingly, the number of sows farrowed in Hawaiʻi rose by 40% in 2022, yet the pig crop (total piglets) increased by 36%, meaning piglets per litter actually declined slightly. This indicates more households got into breeding a few pigs (perhaps due to high pork prices), albeit each on a limited scale.

The vast majority of Hawaiʻi Island pigs are raised on feed imported from the mainland – typically corn- and soy-based pig grower ration – supplemented by locally available feeds. To save on costs, many pig farmers utilize food waste streams. It’s common for Hawaiʻi Island pig farmers to partner with bakeries, grocery stores, or school cafeterias to collect stale bread, produce trimmings, or kitchen scraps (cooked food waste for pigs is legal in Hawaiʻi if properly heat-treated). Additionally, agricultural byproducts like macadamia nut culls or brewer’s grain from Kona’s breweries can be used as pig feed. These practices hark back to traditional slop feeding and can significantly cut feed expenses, although they require labor and logistics to gather. Water and wallow access is critical, especially in lowland tropical areas to keep pigs cool. Many piggeries are simple roofed structures with dirt floors; in the past, this led to odor and runoff issues. However, an important innovation in Hawaiʻi’s hog farming has been the adoption of the Inoculated Deep Litter System (IDLS), a Korean Natural Farming technique. This system uses a deep bed of carbon material (wood chips, straw) on the pen floor, inoculated with beneficial microbes, to compost pig waste in situ and virtually eliminate odors. According to UH extension agent Michael Duponte, these “odorless piggeries” have enabled small family farms to raise pigs without bothering neighbors or polluting streams. The Hawaiʻi Island saw its first IDLS piggery in Kurtistown in 2009, and since then dozens of farmers have built similar systems.

Market and Consumption

Local pork from Hawaiʻi Island finds its way to consumers through a few channels. One is direct sales of whole pigs for luaus and custom slaughter. Families and community groups often seek out a live pig (around 100-120 lbs) to roast in an imu pit for special occasions. Hawaiʻi Island pig farmers cater to this by selling live animals or by arranging slaughter with a local abbatoir (Hawaiʻi Beef Producers’ Paʻauilo facility processes some hogs, and there are also custom-exempt slaughter setups on island). Another channel is retail pork sales. Some farmers have their pigs processed under inspection and sell cuts of pork, often through farmers’ markets or butcher shops that feature “Hawaiʻi Island pork.” Local pork tends to be priced higher than mainland imported pork; for example, farmers’ market pork chops might fetch $10+/lb, reflecting limited supply and specialty status. Niche markets like Portuguese sausage makers and local smoke meat enthusiasts sometimes source island pigs for their products to boast a fully local ingredient list. Restaurants occasionally feature Hawaiʻi Island suckling pig or char siu from local pork, but inconsistent supply has limited widespread menu integration.

In terms of volume, Hawaiʻi Island’s production is far below consumption. The state’s total hog inventory was estimated at 7,000 head at the end of 2022, which is down from previous years and suggests that even statewide, the industry has contracted (for context, a single mainland industrial farm can house tens of thousands of hogs). The decline on the Hawaiʻi Island mirrors a decades-long trend where many medium-sized piggeries (50–200 sows) shut down due to rising feed costs and competition from cheap imports. As a result, Hawaiʻi’s pork self-sufficiency is very low – Hawaiʻi Department of Agriculture statistics indicate the state imports well over 80–90% of its pork and pork products. Still, the hogs that are raised locally often enter the community food stream in culturally important ways: at least a couple of hundred hogs each year are slaughtered for local consumption (HDOA reported about 200 head harvested on-farm statewide in 2023 across all cattle and hogs, and hogs likely form a portion of that).

Value-Added Production

Some enterprising Hawaiʻi Island farmers have turned to value-added pork products to improve profitability. This includes making sausages (sweet Italian, Portuguese, longanisa), smoked meats, patés, and other charcuterie that can be sold at a premium. By processing pork into specialty products, farmers can use the whole animal and extend shelf life, capturing more value than selling raw cuts alone. There are also a few businesses (like butcher shops or food entrepreneurs) who collaborate with local pig farmers, essentially acting as the outlet for multiple farmers by creating a line of local pork products. One example is a Hilo-based charcuterie maker who sources hogs from Hamakua farms to craft local cured meats, emphasizing the terroir of island-raised pork. Such partnerships are still relatively few, but they represent a creative adaptation to the small scale of production.

Market Trends and Competitiveness

Decline and Stabilization

Over the last few decades, Hawaiʻi’s hog industry saw a steep decline as older commercial farms closed. The reasons were multifaceted: feed costs, waste regulations, and lack of successors. By 2020s, what remained were mostly smallholders. Hawaiʻi County’s hog inventory dropping to ~1,800 head in 2022 signals this shift to a “cottage industry” scale. However, recent data suggest a slight rebound in breeding activity (more sows farrowing in 2022). This could indicate that some new or returning farmers are trying pig raising, possibly motivated by high pork prices or renewed interest in local food. Indeed, the price of imported pork has risen due to global factors, making local pork relatively more attractive than before. Yet, Hawaiʻi’s hog farmers still face structural disadvantages. As one local producer told Brownfield Ag News, it remains “more cost effective to export calves (for beef) than to raise pigs locally” – highlighting that in Hawaiʻi, even cattle (which eat grass) have an easier time than pigs (which need grain).

Feed and Innovation

The cost of feed is the single largest issue hampering competitiveness. Pork producers must buy feed that is often shipped from over 2,000 miles away, at double the cost. Some relief may come from innovative feed strategies. The University of Hawaiʻi and local initiatives have been actively researching feed alternatives. A notable project on the Hawaiʻi Island is the gorse-based pig feed pilot (2022–2023), which is studying whether pellets made from invasive gorse can replace a portion of commercial pig feed. Early indications from UH Hilo’s trial are hopeful: if pigs can grow equally well on a gorse-inclusive diet, it could “chip away” at feed costs while also tackling an invasive weed. According to the project lead, even partially replacing costly imported corn/soy with local feedstock like gorse could be a “win-win” for farmers and the environment. Natural farming methods, as mentioned, also indirectly improve competitiveness by eliminating the need for expensive waste management systems; an odorless deep-litter pen is effectively its own composting unit, saving farmers the cost of waste disposal and even yielding a usable byproduct (finished compost).

Environmental and Regulatory Landscape

Hawaiʻi’s environmental regulations for piggeries tightened in the 2010s due to concerns about manure runoff. Hawaiʻi Island Dairy’s well-publicized manure spills (though a cattle dairy, it underscored the issue of nutrient pollution) put all livestock sectors under scrutiny. Modern hog farmers are keenly aware that any effluent leaving their property could invite penalties. Thus, adoption of better manure management (like IDLS) has been partly driven by the need to comply with the Clean Water Act. In this sense, Hawaiʻi’s hog farmers are ahead of some mainland counterparts in embracing sustainable waste practices, but it also means those who cannot upgrade have exited. The regulatory environment, while strict, has produced a scenario where the remaining producers tend to be those who innovate and adapt, which could bode well for long-term sustainability. For example, many Hawaiʻi Island pig farms are now essentially zero-discharge – all manure is captured in deep litter or used to fertilize crops – aligning with Hawaiʻi’s goals for environmentally friendly agriculture.

Market Opportunities

On the demand side, there are opportunities in Hawaiʻi’s culinary and cultural spheres. The local food movement has boosted demand for “100% local” kalua pork and other pork dishes, especially in farmers’ markets and farm-to-table restaurants. Tourists attending a luau are often interested to learn if the pig was local. While volume from Hawaiʻi Island alone can’t supply all luaus, savvy marketing can ensure locally raised pigs are highlighted in certain venues. Also, Hawaiʻi’s diverse ethnic makeup means niche markets for everything from Filipino lechon baboy (whole roasted pig) to Japanese tonkatsu made with island pork. If producers coordinate, they might develop specialty products for these niches – e.g., a certain farm focusing on suckling pigs for Chinese New Year, another on larger BBQ pigs for Hawaiʻian luaus, etc., thus not oversaturating any single segment.

Competitiveness and Expansion

Large-scale expansion of hog farming on Hawaiʻi Island is unlikely in the near term without significant changes (like a dedicated feed mill or major subsidies). However, the current small farms can be competitive in their niches by emphasizing quality, freshness, and local identity. The playing field is different: they can’t and won’t compete with mainland pork on price per pound in grocery stores, but they can compete in areas where mainland pork cannot deliver – a freshly slaughtered whole pig for a community imu, a uniquely flavored taro-fed pig, or pork with a sustainability story. The concept of a circular economy also bolsters local pork: using local waste to feed local pigs to feed local people closes a loop and appeals to sustainability-conscious consumers and policymakers.

According to HDOA’s 2022 statistics, Hawaiʻi’s hog industry might have hit bottom and is showing slight recovery signs (with a 36% increase in pig crop in 2022). The number is still small, but growth in any form is noteworthy in an industry that had been shrinking. Moving forward, continued extension support for best practices (feed innovation, disease prevention, waste management) and perhaps targeted grants (for building natural farming piggery structures or feed experiments) could help more families confidently raise pigs. There is also talk of multi-species processing facilities: if Hawaiʻi Island could get a USDA-inspected facility that handles cattle, hogs, and other livestock, it would encourage farmers to scale up knowing they have processing access. Presently, slaughter capacity for hogs is modest – many use on-farm slaughter under exemption, but a professional facility could open market doors (e.g., selling to retail stores).

In conclusion, Hawaiʻi Island’s hog sector persists through adaptability and community orientation. It remains at a disadvantage in conventional economic terms, but its resilience comes from aligning with island values of self-sufficiency and waste reduction. As one veteran Hawaiʻi Island hog farmer quipped, “Our pigs may be few, but they’re part of the family – and the farm”. That sentiment, coupled with incremental improvements in cost-efficiency, suggests the hog sector will endure and perhaps modestly grow as a boutique component of Hawaiʻi Island agriculture.

• Sources:

  • USDA NASS & HDOA – Hawaiʻi County hog inventory and litter statistics (2022)

  • HDOA – Hogs and Pigs State of Hawaiʻi, 2022 (Jan. 2023)

  • Hawaiʻi Island Now – “UH Hilo Studies Invasive Gorse as Livestock Feed” (Nov. 2022)

  • CTAHR (UH) – Natural Farming piggery articles (2010–2015)

  • Honolulu Civil Beat – “Saving Hawaiʻi’s Pig Farms” series (2013) – context on decline and cultural importance

  • Brownfield Ag News – Hawaiʻi cow-calf operator interview (2020) (reflecting on costs relative to mainland)