Executive Summary

G & L Chafer ltd is an experienced UK pig producer. Having sold our UK farm, we are investing our own capital, alongside partners, in an integrated pig business in Tanzania. The opportunity: Tanzania's pig herd has reached about 4.1 million and is growing around 5% a year, yet production is dominated by smallholders using low-performing breeds, and there is a severe shortage of licensed slaughterhouses. Buyers struggle to find consistent, inspected pork. Our plan: a biosecure, closed-herd breeding and finishing farm in the maize-surplus Southern Highlands, with an on-site abattoir and cutting room. Feed, the largest cost, is sourced locally. Two revenue streams: - Carcasses and cuts for butchers, hotels, lodges and supermarkets - Improved breeding stock, including in-pig gilts, for local farmers and development programmes, giving early cash flow Why us: a proven record of commercial pig production to UK welfare, health and assurance standards. African swine fever is the sector's main risk, and disease control is our core skill. Impact: skilled local jobs, a market for local maize and soya growers, better genetics for smallholders and safer meat for consumers. We seek equity / debt to fund land, buildings, breeding stock and the abattoir. We seek 1m to build an integrated pig farm, abattoir and breeding stock business in Tanzania. Preferred structure: minority private equity alongside the founders' own capital of $300,000, plus private debt for buildings and equipment. Open to grants and guarantees. LEE CHAFER — Operations Director Lee is a pig production specialist with more than 30 years of hands-on leadership across the UK, USA, Ireland and Russia, from single-site management to multi-site group level, with direct responsibility for multi-million-pound budgets. He was a finalist for UK Pig Farmer of the Year in 2019. Building and running his own business (UK, 2014 to present) - Founded and led GLC Farms Ltd and G&L Chafer Ltd, building a fully integrated breeding-to-finishing pig business that ranked in the UK top 10% for cost of production. - Acquired a 1,200-sow breeding herd and scaled it to 1,500 sows, achieving 26 pigs weaned per sow per year. - Commissioned a 2,000-space finishing farm in 2016 and expanded it by 1,600 spaces in 2019. - Sold the sow breeding operation in 2018 at an exceptional return on investment, then moved into high-welfare, export-market production within 12 months. - Launched a pork processing business selling direct to consumers and to wholesale customers in 2022. - Operated 3,000 contract finishing spaces under a supply agreement with Cranswick PLC, one of the UK's largest pork processors. - Sold more than 2 tonnes of pig meat per sow per year, against a UK average of 1,650 kg. Large-scale and international operations - Smithfield Foods / Murphy Brown, USA (2002 to 2010): progressed from farm manager to complex production manager. Raised pigs weaned per sow per year from 18.8 to 23.4 at a 1,200-sow site. Led the full depopulation of 3,000 sows and 45,000 pig spaces, and planned and commissioned a 50,000-head high-health finishing complex. - Group Production Manager, 6,000-sow multi-site business, Ireland (2012 to 2013): directed 10 sites, 7 farm managers and 26 staff. Cut vaccine and medication costs by 25%, saving a six-figure sum each year, and delivered compliance with new EU sow housing law ahead of the deadline. - Multi-Site Farm Manager, Gvardia Agro, Southern Russia (2013 to 2014): managed production planning and a 50-person workforce, raising sale weights and introducing a new staff training programme. - Farm Production Manager, UK (2010 to 2012): moved an indoor unit into the UK top third on financial and production results, raising pigs weaned per sow per year by 6.5 within 12 months. Relevance to this investment Lee has built pig farms from bare sites, established high-health herds, turned around underperforming units, and run a pork processing and sales operation. He has managed local workforces in four countries and different regulatory systems. This is the same set of tasks the Tanzania project requires: site build, herd establishment, disease control, staff training, slaughter and sales. Qualifications - Diploma in Pig Production, equivalent to a US bachelor's degree in Animal Science (2000 to 2002) - City & Guilds two-year programme in Pig Production (1996) - Management and supervisory training, Smithfield Foods / Murphy Brown n/a MARKET OVERVIEW: PORK PRODUCTION IN TANZANIA Size and growth Tanzania has a population of nearly 70 million, of whom about 63% are Christian, and one of the largest pig herds in East Africa. The national pig population reached approximately 4.1 million in 2024/25, up 5.1% on the previous year. The wider livestock sector contributes about 6.2% of GDP and is growing at around 5% a year. Pork consumption is rising with urbanisation and changing diets, and is centred on butchers and "kitimoto" pork restaurants in towns and cities. Tourism, which accounts for over 17% of GDP, adds demand for quality pork from hotels, lodges and restaurants. How the market is supplied today Supply is almost entirely domestic and comes from smallholders. Recorded pork imports are only around 100 tonnes a year, mostly from Kenya. Production is characterised by: - Low-performing local breeds, with pigs reaching market at low weights for their age - Pre-weaning mortality of up to 20%, mainly from disease and limited veterinary services - Sales through informal traders, who buy about 70% of smallholder pigs in the main producing regions - A severe shortage of licensed slaughterhouses, identified by the national pig farmers' association as a major constraint - Very little grading, chilling or further processing The gap There are few commercial-scale, biosecure pig producers and almost no integrated farm-to-abattoir operators. Buyers who need consistent, inspected and chilled pork, such as hotels, supermarkets and institutional caterers, have limited local options, and government officials have noted that pork sausages are still imported. Smallholders also lack access to improved breeding stock, which the industry itself identifies as a priority. Feed advantage Feed is the largest cost in pig production. Tanzania is a maize-surplus country: in 2023 it produced about 8.1 million tonnes against domestic demand of 6 million, and the Southern Highlands supply nearly half of national output. Soya is grown in the same regions, although national demand of about 140,000 tonnes exceeds production of under 50,000 tonnes, so protein sources need careful planning. Policy environment The Ministry of Livestock and Fisheries and the Tanzania Meat Board publicly support growth of the pig sector. In 2025 Dar es Salaam hosted the first Pan-African Pork Industry Summit, attended by more than 1,250 delegates from nine countries. There is not yet a dedicated national pig strategy, and the farmers' association is lobbying for updated standards on meat hygiene and market access. Competition Competition comes mainly from smallholders and informal slaughter, which have low costs but cannot offer consistency, food safety assurance or volume. A small number of commercial farms and processors operate, mostly in the north and around Dar es Salaam. Key risks - African swine fever is endemic in East Africa and is the main production