Day: September 29, 2009

Healthy longganisa

Healthy longganisa

By : Lourdes S. Rivera

 

 

Meat processing provides livelihood projects for would-be entrepreneurs. One of the best resources we have in the country are hogs.

Slaughtering of hogs will give a 70-75% dressing percentage. AN 80 kg of hog will give a carcass (bone-in) of 60 kg. If the carcass is cut into primal cuts (pige, loin, paypay and kasim) theya re called the fabricated cuts into retail cuts will give an income of 1,000-1,500 per carcass including the sale of the bones and the internal organs.

However, if one is interested to process healthy longganisang pinoy, carcass ill hve 40 kgs lean and fat which can produce 60 kgs. Of longganisa which should include Oranic fibers that will increase the yield of the product by 50% thus bringing down the cost.

Lulu S. Rivera, guru of Meat processing in the Philippines, would like to share a recipe called “Healthy longganisan pinoy” which cn be served also for “Longsilog” 1 kg. of longganisa will give sixteen (16) serving portions of longsilog (longganisa,sinangag  at itlog).

Healthy Longganisa Pinoy

Meat Material:

Weight (gms)

 

Pork lean, ground coarsely                          700 gms

Pork backfat, cubed                                        300 gms.

 

Ingredients

 

Curing mix:

Salt, refined                                                       1 ¼ t

Curing salt                                                           ½ t

Phosphate                                                          1 t

Vitamin C powder                                            ¼ t

Chilled water                                                     ¼ cup

 *to dissolve the 4 ingredients

 

Extenders:

TVP                                                                        ¼ cup

Qualicel                                                                ¼ cup

Versagel                                                              ½ cup

Water                                                                   ¼ cup

 

Seasonings:

Sugar, refined                                                   1 ½ t

Garlic, fried or                                                   6 t

Garlic powder (brown)                                  6 t

Black pepper, ground                                     1 t

Anisado wine                                                     3 t

Meat enhancer                                                 ½ t

MSG vetsin                                                         ½ t

Annatto Powder                                              1 t

Paprika powder                                                                1 t

BF blend (binder / Filler)                               1 t

 

Procedure:

1.       Select good quality raw materials. Grind meat and back fat coarsely.

2.       Measure or weigh all ingredients. Add meat to the curing mix and mix until tacky, then add extenders and mix again. Add the rest of the ingredients and mix till well blended.

3.       Cure at room temperature for 8-10 hours or refrigeration temperature for 1 day.

4.       Stuff into clean fresh natural casing  or collagen casing. Link to desired lengths (4 inches long).

5.       Pack in polyethylene bags ( ¼ or ½ kg.) Store in freezer.

 

Packaging materials:

Natural hog casing or collagen casing (#23-28)

Polyethylene bags ¼ kg ½ kg.

 

Size: 4” x8”  6” x 10”

 

 

Thickness: 0.003

 

If skinless:

Use paperlyne sheets or plastic sheets 4” x 4” . (Meat and fat  should be finely ground. If to be prepared n skinless type.)

 

Yield: 1.8 kgs.

 

 

Source:MARID agribusiness

Carabao -The Beast of Burden

Carabao:  The Beast of Burden

By Henrylito D. Tacio

Madrid Agribusiness Digest

After the tamaraw, what animal is most likely to make it to the country’s threatened list?

            The carabao, that’s what. The Filipino’s beast of burden, forced out from the farm by mechanized farming, is now being pushed to extinction. Although there are no current records available from the Bureau of Agricultural Statistics, the carabao’s total population is steadily declining..

            “Unless we do something now, we might wake up one day an agricultural country without carabao to speak of,” warns a farming expert.

            The Philippine carabao is one of the many breeds of the water buffalo, sometimes known as an “Asian animal” since the region is home to some 95 percent of the world’s stock. The buffalo was first domesticated about 4,500 years ago, in China or the Indus Valley – perhaps at the same time – and “buffalo culture” spread gradually throughout Asia.

            There are two types of water buffaloes: The river type and the swamp type. The river type is exemplified by the Indian and sub-continent breeds. It considered under the dairy category because it possesses high genetic capacity for milk production.

Continue reading “Carabao -The Beast of Burden”

Cacao Growing

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Cacao Growing

 

Cacao is an important crop around the world.

                In the Philippines however, local cacao production is not enough to meet local demand. As a result, local prices, as in the world market, are continually on the rise.

                Locally, very few have ventured into large-scale cacao production, leaving local manufacturers of chocolate almost entirely reliant on imported cacao beans. If cacao can be grown more extensively, the country will save millions of dollars in foreign exchange.

                Research shows that large-scale cacao production through intercropping with coconut is feasible. Farmers used to shy away from this practice because of the belief that the pod rot disease of cacao is caused by the same fungus that causes bud rot in coconut. Experience and laboratory experiments have disproved such beliefs.

                Cacao beans have many uses. From its raw form, the beans are processed into cacao, either sweetened or unsweetened. They are also processed into liquor, butter, cake powder, paste, chocolate bars, candies, and confectioneries. Cacao serves as flavoring for pastries and ice cream and as raw material in the preparation of cosmetics and pharmaceutical products.

Continue reading “Cacao Growing”