Category: AGRICULTURE

Goat (kambing) Raising

Goat raising is now becoming a very lucrative business in the Philippines. Few years back a goat is called “a poor man’s cow” but nowadays a hybrid goat is the same price as a calf.

According to the book ” Types and Breeds of Farm Animals”by Dr. Valente Villegas, types of goat are classified as follows: Mohair type, milch type and chevon type.

Mohair types are goats which are primarily raised for its fleece, an example of which is the Angora breed.

Milch types are those breeds on which raised for their milk. Saanen is a breed from Switzerland that is well known for its milking ability.

Chevon type are those breeds which are for meat purposes like the boer.

Currently these are some of the well known breed in our country:

Boer
Anglo nubian
Saanen
Toggenburg
Philippine Native

For other goat raising topic visit www.pinoyagribusiness.com

Smoked Soft – Boned bangus

Smoked Soft – Boned bangus

Procedure

  1. Remove the gills and open the soft belly to remove the internal organs.
  2. Wash fish thoroughly to remove blood, slime, dirt, etc.
  3. After washing, soak fish in concentrated brine for 120 minutes. To prepare concentrated brine, mix thoroughly 1 part salt and 3 parts water.
  4. Drain brined bangus for a few minutes, wrap in aluminum foil and then process in a retort or pressure cooker at 10 lbs pressure for an average time of 90 to 120 minutes.
  5. After processing,” dry to the touch” under the sun for 30 to 48 minutes or in any suitable artificial dryer.
  6. Smoke the processed fish in a suitable smokehouse for 30 to 45 minutes until golden brown.

Source: semi intensive pond for milkfish, DA brochure

 

Sustainable livelihood option for the Philippines

DENR

Livelihood options forcoastalc ommunities

Vol. II IRR and SMISLE publications- bfar

MARID agribusiness digest

September and October 1999

BANGUS DEBONING / BONELESS BANGUS

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BANGUS DEBONING / BONELESS BANGUS

 

Procedure

  1. Wash the fish
  2. Split the fish, butterfly style.
  3. Remove the internal organs, gills, blood and slime.
  4. Remove the backbone and dorsal fins by means of a sharp knife.
  5. With the use of forceps, remove the spines at the belly cavity. This can be done easily because the spiner are superficially embedded.
  6. Debone.

Make a superficial slit along the dent of the dorsal and ventral muscles with the edge of a knife. Remove spines one after the other by inserting the pair of forceps between the segments of the dorsal and ventral muscles.

 

Continue removing the spines in  similar manner on the dorsal and ventral areas until all spines are eliminated.

 

From the dorsal portion, there are approximately 44 branching spines embedded between the muscle segments. Starting from the nape along the lateral line 22 spines are embedded and along the ventral muscles are  24 spines.

 

 

 

Source: semi intensive pond for milkfish, DA brochure

 

Sustainable livelihood option for the Philippines

DENR

Livelihood options forcoastalc ommunities

Vol. II IRR and SMISLE publications- bfar

MARID agribusiness digest

September and October 1999


Milkfish (Bangus) Production Part 4

Do’s and Don’t’s in setting up and managing a fish pond.

  1. Avoid areas with problems of domestic, industrial or agricultural pollution.
  2. Ensure sufficient supply of clean water.
  3. Put up independent water supply
  4. Apply complete drying and if indicated liming of sediments.
  5. Always stock good quality fingerlings
  6. Practice right stocking density according to management capability and environmental conditions.
  7. Maintain high quality water supply
  8. Always ensure sufficient water exchange.
  9. Avoid adding large volumes of new water that may contain pollutants (setting of water in reservoir before use can improve its quality).
  10. Set regular water quality monitoring (e.g turbidity, water color, dissolved oxygen, ph, and temperature ) activities.
  11. Anticipate adverse weather conditions. Sudden rain or thunderstorms during hot day may present dangers as well as sudden changes in water temperature which may also result in some fish kills.
  12. Observe extra precaution to minimize the possibility of dike wash-out flooding and the like.
  13.  Apply controlled feeding and feed fish only  with high quality food.
  14. Monitor survival rate , biomass , growth and health .
  15. Quarantine new stock. Continue reading “Milkfish (Bangus) Production Part 4”