Masala Murovhi’s 20-hectare farming enterprise in Tsianda Village near Thohoyandou extends well beyond crops and poultry. In Part 3 of our series on the businessman-turned-farmer, African Farming looks at how he is building his goat, sheep and pig operations through careful breeding, feeding and management.
By Maile Matsimela, digital editor at African Farming
Masala Murovhi believes that growing a livestock operation is not simply about buying more animals. He has taken a gradual approach to expanding his goats, sheep and pigs, with breeding and management at the centre of the operation.
He started with just 10 sheep, and today has a flock of more than 200. His goat herd has grown from about 50 animals to more than 300 Boer goats.
“You don’t build numbers by buying animals every year,” he says. “You build them through good breeding and management.”
It is an approach that reflects how Masala has built his entire business since he began farming on family land in 2021. What started as a modest maize field cultivated by his mother has developed into an operation encompassing fruit and vegetables, poultry, pigs, sheep and goats.
Also read: From Maize to Orchards: How Masala Murovhi built a diversified farming enterprise
More than 300 Boer goats
The Boer goat operation has become particularly rewarding for Masala. Besides their growth rates and meat production, he values the goats for their fertility, with twins and even triplets not uncommon.
But he says increasing numbers requires careful management of the breeding herd. Breeding groups are separated according to age and sex. Young does are raised separately until they reach breeding age, and bucks are introduced only when required.
Once a buck has produced sufficient offspring in the herd, it is removed from the breeding programme to help maintain genetic diversity. For Masala, knowing the relationships between animals is fundamental to maintaining the quality of the herd as it grows.
“You have to know which animals are related,” he says. “If you don’t manage your breeding properly, you compromise the quality of the herd or flock.”
Also read: Making communal land profitable with Meatmaster sheep and Boer goats
Combining genetics in the sheep flock
The sheep operation has followed a similar growth path, expanding from just 10 animals to a flock of more than 200. Here, Masala’s uncle, Masala Razwimisani, plays an important role.
A teacher during the week, he spends weekends and school holidays working alongside his nephew and is particularly involved in managing the sheep. Breeding decisions are aimed at improving both productivity and adaptability.
The flock combines Meatmaster and indigenous genetics, with Meatmaster rams crossed with indigenous ewes to bring together the various genetic strengths.
“The Meatmaster gives us better muscling and growth. The indigenous sheep bring hardiness and disease resistance. When you combine them, you get animals that perform well under our conditions,” he says.
For the family, genetics and management go hand in hand. Their aim is not simply to produce more animals, but to improve the quality of the flock as it grows.
As with the goats, breeding groups are carefully managed. Young animals are separated until they reach breeding age, and rams are introduced when required and eventually removed from the breeding programme after producing sufficient offspring to maintain genetic diversity.
Also read: Layers, indigenous chickens and more: Inside Masala Murovhi’s poultry enterprise
Controlled sheep production
Rather than grazing extensively, the sheep are kept in an intensive housing system where their feed and health can be closely monitored.
“If they stay here, we control what they eat and reduce disease pressure,” Masala Razwimisani says. “When animals go out every day, they come back with ticks and other problems.”
Keeping the animals confined also allows closer monitoring of body condition, breeding performance and overall health.
Regular vaccination and sound management practices form part of the approach to maintaining animal health while improving the flock.
Managing pigs according to production stage
Masala’s pig herd consists primarily of Duroc, Large White and Landrace pigs, with animals grouped according to their age, sex and stage of production. Young pigs are housed separately from mature breeding stock, and boars remain isolated until they are required for mating.
Pregnant sows are moved to dedicated farrowing facilities before giving birth, allowing closer supervision during this critical stage of production.
Also read: The goat farmer’s manual | Simple feeding rules for healthy and sick goats
Reducing the feed bill
Feed remains one of the biggest livestock production expenses, and Masala is looking for ways to reduce that cost. A pellet machine on the farm forms part of his longer-term plan to manufacture more of his own feed.
He currently works with animal nutrition specialists who supply premixes, but intends to produce complete rations on the farm once he has completed specialised training.
The approach forms part of a wider integrated system in which resources are moved between different farming activities. Commercial rations are supplemented with cabbages and other vegetables unsuitable for the fresh market, as well as maize grown and milled on the farm.
Manure from the livestock units is spread in the orchards and vegetable fields, helping to improve soil fertility and reduce dependence on commercial fertiliser.
Very little goes to waste.
This is Part 3 of African Farming’s series on Masala Murovhi’s diversified farming enterprise. Part 1 focused on his fruit and vegetable production, and Part 2 explored his commercial and indigenous poultry operations.
