By Andi Anderson
Jeff Galle, an Illinois College faculty member, is dedicating his winter to developing a pork business in Laos. This venture, named Lao Fresh Meats, aims to modernize the Laotian pork industry while respecting local practices.
The journey began in Madagascar, but political instability led Galle and his partners to seek new opportunities. Laos emerged as a suitable location due to its existing pork production traditions and potential for improvement.
Tragically, Galle's initial partner, Xayphone Phouthavong, passed away. However, Galle remains committed to their shared vision and continues to build the business alongside other dedicated individuals.
Galle's extensive experience in swine management, gleaned from 30 years at John Wood Community College, proves invaluable in this endeavor. Lao Fresh Meats focuses primarily on supplying pigs, though some are also fattened for market. These are processed in a modern Hungarian-built facility in Vientiane and cater mainly to hotels and restaurants.
Operating in Laos presents unique challenges. As a developing nation, infrastructure limitations and resource scarcity are prevalent. Galle emphasizes collaboration with local communities and adapting techniques to suit the Laotian context.
Progress necessitates addressing issues like limited feed availability and prevalent diseases. Galle advocates for improved nutrition through initiatives like promoting stylo cultivation, a beneficial forage legume. Biosecurity measures are also crucial, and Galle has implemented shower-in/shower-out protocols to protect pig health.
The Laotian pork industry primarily consists of small-scale, free-range operations. While backyard production remains common, Galle's efforts are paving the way for larger, more efficient facilities. He acknowledges the gradual pace of change but remains optimistic about the positive impact Lao Fresh Meats can have on Laotian farmers and the industry as a whole.
Photo Credit: istock-apichsn
Categories: Illinois, Livestock, Hogs