Agriculture Business Week

The DA’s programs are giving fisherfolk and farmers the access to sell directly to end-users wherein margins of profits are better.

Reduced prices and other forms of promotion comprise the usual mean used nowadays by producers and manufacturers to sell mass-produced products. Industrial suppliers also try to increase market share by providing as wide a variety of products and services, much of their differentiation being packaging and convenience.

To address farmers’ and fisherfolk’s agricultural problems in terms of rising transportation costs, time, shrinkage, logistics and the changing consumer attitudes, the Department of Agriculture (DA) continues to develop new ideas that satisfy their objective of bringing more income for farmers and fisherfolk. Some of these market access programs and initiatives include the Agriculture and Fisheries Modernization Act (AFAM).

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Posted on November 16th, 2008 under Livestock. Tags: Pork. Comments: None

The Pinoy favorite gets a makeover.

Barbecuing and grilling refer to a fast cooking directly over high heat. It is derived from the word barbecue found in the language of the Taino people of the Caribbean. The word describes a grill for cooking meat, consisting of a wooden platform resting on sticks.

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Posted on September 25th, 2008 under Income Booster. Tags: Pork, Recipes. Comments: None

Your favorite pulutan just got a new twist.

The Pork sisig arrived on a sizzling platter. Chunks of chopped fried pork mixed with green chilis and onions. We were told this version has no pig ears, but definitely has “pig parts.” The waiter set the platter on our table then cracked a raw egg on top, mixing it in until it was set. Yum. We quickly passed the platter around and dug in. The crispy pork had a vinegar flavor, and each chunk had the right balance of meat and fat. The onions provided nice sweet flavor and the chilis enough spiciness without being too hot.

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Posted on September 20th, 2008 under Income Booster. Tags: Pork, Recipes. Comments: None

In what experts term as ‘packer style’, a pork carcass is without the pig’s head. All internal fat will be removed, including the diaphragm, if desired, but the jowl remains intact with the carcass.

Primal Cuts:
Kasim at Paypay(Shoulder) - Between the 2nd and 3rd ribs perpendicular to the top line of the body. Neck bones are removed by a cut close to the bone. Fat is trimmed 1 to 2 centimeters from the top line to the Boston butt. Kasim is the lower half of the shoulder while Paypay is the upper.

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Posted on July 25th, 2008 under Livestock. Tags: Meat, Pigs/Hogs, Pork. Comments: None