In Zimbabwe, where agriculture remains central to livelihoods and food security, pig farming is emerging as a sector with growing commercial potential. One entrepreneur playing an increasingly visible role in this space is Tapuwa Karonga, better known as Kalos, the founder of Kalos Meats.
Karonga has built a reputation not only as a farmer but also as an educator. Through public engagement and social media, he shares practical advice on piggery, agribusiness management and long-term planning, focusing on the fundamentals many new entrants overlook.
At the core of his approach is collaboration. Karonga has consistently advocated for contract farming as a way to reduce the high capital requirements that often prevent people from entering agriculture. By working together, he argues, farmers can share costs, spread risk and improve their chances of sustainability.
He_syncs also speaks candidly about the challenges facing young farmers. Many, he says, abandon projects when conditions become difficult, underestimating the discipline required to succeed in agriculture. For Karonga, preparation is essential. He stresses that farmers must first acquire knowledge before committing resources, describing technical understanding as the foundation of any viable agricultural project.
Karonga is particularly outspoken about pig breeds. He warns that poor breed selection is one of the most common causes of failure in pig farming. According to him, not all pigs are commercially viable, as some grow too slowly or consume excessive feed, making profitability difficult. Kalos Meats focuses on proven commercial breeds that meet market requirements and deliver consistent returns.
What began as a small farming operation has gradually evolved into a more structured agribusiness. Kalos Meats is developing a vertically integrated model that includes breeding, rearing and value addition. This approach reduces reliance on volatile live-animal markets and allows for greater control over quality and pricing.
The company’s emphasis on value addition also supports food safety and consistency, while helping shield producers from market shocks. In doing so, Kalos Meats is demonstrating how local agribusinesses can compete more effectively while maintaining standards.
Beyond production, the business contributes to skills development. Workers are trained in modern piggery practices, biosecurity and meat handling, areas where technical capacity remains limited in many parts of the country. By professionalising operations, the company is helping reposition agriculture as a viable enterprise rather than a subsistence activity.
Zimbabwe’s agricultural sector continues to face structural challenges, including high input costs, limited access to finance and unreliable supply chains. Kalos Meats has responded with gradual expansion, efficiency improvements and careful reinvestment rather than rapid scaling.
As demand for affordable protein increases, pig farming is likely to play a larger role in the country’s food system. The experience of Kalos Meats suggests that progress in the sector will depend less on quick wins and more on knowledge, collaboration and long-term planning.
For Zimbabwe’s piggery industry, Karonga’s work offers a practical example of how disciplined, locally driven enterprise can unlock sustainable growth.
