In the peri-urban heartlands of Kiambu, a quiet revolution is taking place. Young men and women, previously idle or hustling in the matatu sector, are turning to pig farming, transforming small 50x100 plots into high-yield agribusiness hubs.

Driven by shrinking land sizes that make traditional dairy farming unviable, the youth are capitalizing on the pig's rapid maturity rate and the insatiable demand for pork in Nairobi's eateries. Farmers in Githunguri and Ruiru report profit margins that rival white-collar jobs.

The Economics of "Oink"

Unlike a cow that takes years to mature, a pig is ready for market in just six months. A well-fed sow can produce 10 piglets twice a year. With pork retailing at KES 400-500 per kg, the math is attractive.

• Feed Conversion: Pigs are efficient converters of feed to meat. Youth groups have innovated by sourcing leftover food from schools and hotels to supplement commercial feeds, drastically cutting costs.
• The Market: The rise of "Pork Centers" along the Eastern Bypass has created a ready market. Farmers' Choice remains a major buyer, but local butcheries offer immediate cash payments.
• Challenges: It is not all smooth sailing. The high cost of soya and maize bran remains a hurdle. "Feeds take 70% of our profit," says John Kamau, a young farmer in Kiambaa. "We need the government to lower taxes on animal feed raw materials."

A Model for Success

This shift from idleness to agribusiness is reducing crime and drug abuse in the county. As one farmer put it, "A busy hand has no time for bhang. We are too busy feeding the pigs."