Livestock Research Institute Succeeds in Conserving Lanyu Pigs, Aids Local Specialty Cuisine Development
The Ministry of Agriculture's Livestock Research Institute has succeeded in its Lanyu pig conservation program, with a stable and growing population. In recent years, it has assisted Lanyu in developing specialty cuisine, confirming that purebred Lanyu pigs can adapt to their native environment.
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- 📰 Published: June 11, 2026 at 12:58
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(Central News Agency reporter Wang Shufen, Taipei 11th) The Livestock Research Institute of the Ministry of Agriculture has successfully promoted the Lanyu pig conservation program. For many years, they were primarily used in biomedical research, but in recent years, the institute has assisted in developing local specialty cuisine. Raising purebred Lanyu pigs in their native region has confirmed their ability to adapt to the environment and maintain stable population growth.
The Ministry of Agriculture issued a press release on the 11th stating that the Livestock Research Institute continues to promote the conservation and revitalization of Lanyu pigs. By evaluating their adaptation through reintroduction to their native habitat, results show that the conserved Lanyu pig population has remained stable, maintaining good genetic diversity, laying the foundation for developing local specialty cuisine.
Wu Sheng-yang, an associate researcher at the institute, stated that Lanyu pigs are a unique Taiwanese breed, smaller in size. Due to slow growth, longer feeding periods, and lower feed conversion rates, their commercial value for large-scale farming is not high. To prevent the purebred Lanyu pig from disappearing, the institute introduced over a dozen pigs for conservation over 40 years ago, successfully breeding them to a current population of over 500.
Wu said that for many years, Lanyu pigs were mainly used for biomedical research, accumulating multiple achievements. Due to their unique marbling and aroma, Lanyu has sought in recent years to use purebred Lanyu pigs to develop local specialty cuisine and processed products.
The institute provided Lanyu pigs and technical assistance about five years ago, and the population now increases stably by several dozen each year.
Wu noted that Lanyu pigs possess excellent environmental adaptability and unique genetic traits. To maintain stable purebred lineage, the institute uses basic selection and genetic diversity monitoring to ensure the continuation of their genetic characteristics. Additionally, because Lanyu pigs are small and do not fit standard pig slaughter lines, the institute's Eastern Branch has established small pig meat cutting and utilization techniques. Through portion grading and meat quality analysis, it provides references for local specialty product development.
The institute has also addressed nutritional imbalances from traditional feeding with agricultural byproducts and kitchen waste by adjusting and researching Lanyu pig feeding management models, improving meat quality stability and production efficiency.
The institute stated that conservation work also considers cultural and social value. Lanyu pigs are an important symbol of local culture. Through revitalization, they can gradually be integrated with local cuisine, traditional activities, and other tourism resources. (Editor: Li Hsi-chang) 1150611
The Ministry of Agriculture issued a press release on the 11th stating that the Livestock Research Institute continues to promote the conservation and revitalization of Lanyu pigs. By evaluating their adaptation through reintroduction to their native habitat, results show that the conserved Lanyu pig population has remained stable, maintaining good genetic diversity, laying the foundation for developing local specialty cuisine.
Wu Sheng-yang, an associate researcher at the institute, stated that Lanyu pigs are a unique Taiwanese breed, smaller in size. Due to slow growth, longer feeding periods, and lower feed conversion rates, their commercial value for large-scale farming is not high. To prevent the purebred Lanyu pig from disappearing, the institute introduced over a dozen pigs for conservation over 40 years ago, successfully breeding them to a current population of over 500.
Wu said that for many years, Lanyu pigs were mainly used for biomedical research, accumulating multiple achievements. Due to their unique marbling and aroma, Lanyu has sought in recent years to use purebred Lanyu pigs to develop local specialty cuisine and processed products.
The institute provided Lanyu pigs and technical assistance about five years ago, and the population now increases stably by several dozen each year.
Wu noted that Lanyu pigs possess excellent environmental adaptability and unique genetic traits. To maintain stable purebred lineage, the institute uses basic selection and genetic diversity monitoring to ensure the continuation of their genetic characteristics. Additionally, because Lanyu pigs are small and do not fit standard pig slaughter lines, the institute's Eastern Branch has established small pig meat cutting and utilization techniques. Through portion grading and meat quality analysis, it provides references for local specialty product development.
The institute has also addressed nutritional imbalances from traditional feeding with agricultural byproducts and kitchen waste by adjusting and researching Lanyu pig feeding management models, improving meat quality stability and production efficiency.
The institute stated that conservation work also considers cultural and social value. Lanyu pigs are an important symbol of local culture. Through revitalization, they can gradually be integrated with local cuisine, traditional activities, and other tourism resources. (Editor: Li Hsi-chang) 1150611
FAQ
What is the current population of Lanyu pigs?
The institute has bred them from over a dozen to more than 500 over 40 years.
Where are Lanyu pigs raised?
They are mainly raised at the institute and in their native Lanyu region, where adaptation has been confirmed.
What are the characteristics of Lanyu pig meat?
It features unique marbling and aroma, with potential as a premium ingredient.