Tigor is an organic farming consultant working with farmers all over Indonesia. The photos of this article are from natural pig rearing training programs conducted with local people in Papua and in Makassar (Ujung Padang), Sulawesi.
Although the majority of Indonesians are Muslim and do not eat pork, there are also large populations of non-Muslims all around the country. Pigs play an important role in their culture and traditions (especially in Papua) and the raising of pigs is a viable source of income.
While this article focuses on pig rearing, Tigor is expert in multiple organic farming methods for raising livestock and producing all varieties of crops, vegetables, and fruits. His training, which focuses on building self-reliance by sustainable use of locally available resources, reaches people of all religions, languages, and cultures.
Cutting up fruits for pig feed - papayas / bananas
for ~120 kg of feed
60 kg Local leaves - usually Tigor uses kangkong, papaya leaves, spinach
~10 kg* Fruits**
5 kg Salt
3 kg Charcoal
1 kg Soil
31 kg Rice husk
*Amount ~10kg:10kg is a rough estimate, calculated at 10% of the body weight of the pigs for each fruit
**Kinds of fruits: Any fruit available in the area can be used. In these photos, Tigor is mixing in papayas and bananas because they are in season. He also uses fruits and vegetables from the market which are low quality or becoming rotten, such as tomotos and carrots.
Ferment the leaves and fruits separately
Cut leaves and fruits into small pieces
Add brown sugar and mix until the leaves or fruit look shiny
Put it in a bucket; do not fill to the top, there must be a few centimeters of air space
Cover with cardboard, not plastic or newsprint, and seal the top tightly; it is essential that the containers and coverings keep out light
Store in a dark place, not exposed to light, for 3 to 7 days - in tropical places 3 days is usually long enough