LE­CHON SHOW­DOWN IS HIGH­LIGHT OF BLACK FEAST 2016

Agriculture - - Going Native -

THE PHILIP­PINE Na­tive Pig Own­ers Net­work As­so­ci­a­tion, Inc. (PNPONAI), in part­ner­ship with the lo­cal gov­ern­ment of Si­lang in Cavite and other pri­vate and gov­ern­ment agen­cies, re­cently held “Oc­to­ber Black Feast 2016.” The event, which was held at the Riviera Sports & Coun­try Club in Si­lang, Cavite, aimed at pro­mot­ing the po­ten­tial of the Philip­pine na­tive pig in­dus­try, agri-tourism in Si­lang, and the or­ganic pro­duce of the lo­cal farm­ers.

PNPONAI pres­i­dent Max­imil­lan “Ian” B. Cabriga said the event was also or­ga­nized to con­nect farm­ers with the var­i­ous gov­ern­ment agen­cies so that the farm­ers could avail them­selves of pro­grams that could help them with their or­ganic farm projects. He added that the ac­tiv­ity like­wise aims to help or mo­ti­vate the farm­ers to be­come “agripreneurs” or “farm­preneurs.”

For its part, the Bu­reau of An­i­mal In­dus­try or BAI said that na­tive pigs can be raised with­out the use of chem­i­cal in­puts and has high eco­nomic po­ten­tial for those en­gaged in or­ganic swine pro­duc­tion. It added that na­tive pigs could eas­ily adapt to the lo­cal con­di­tions and are able to tol­er­ate heat and cold en­vi­ron­ments bet­ter than im­ported breeds. Cabriga, who started or­ga­niz­ing na­tive pig rais­ers last year, said they in­tend to for­mal­ize the breed­ing, nu­tri­tion, and health man­age­ment stan­dards for na­tive pigs. He says the na­tive pig in­dus­try has a lot of po­ten­tial that needs to be tapped in or­der to gen­er­ate busi­ness prospects while at the same time, pro­vid­ing em­ploy­ment op­por­tu­ni­ties for small play­ers.

Aside from ben­e­fit­ing from the lean and healthy meat of the na­tive pigs, other byprod­ucts like leather, which can be pro­cessed from the swine’s skin, can also be used to man­u­fac­ture bags, wal­lets, and other sim­i­lar prod­ucts.

The meat of na­tive pigs, which can be con­sid­ered or­ganic in na­ture, is now be­ing pro­cessed to pro­duce qual­ity meat prod­ucts, like sausages, ham, to­cino, and other spe­cialty meat prod­ucts.

Cabriga em­pha­sized that the de­mand for the na­tive pig’s meat has been ris­ing, and yet the avail­able pigs were few; thus, there was the need to ad­dress the de­fi­ciency, which he said could pro­vide bright prospects for the lo­cal en­trepreneurs.

To boost the pro­duc­tion of na­tive pigs, he said there is the need to con­duct re­search and de­vel­op­ment, which Cabriga said are among the pri­or­i­ties of the PNPONAI, to­gether with the cor­re­spond­ing mar­ket re­search and de­vel­op­ment. “We are in­spir­ing our fel­low na­tive pig rais­ers to pro­duce more qual­ity and na­tive pork meat to meet the de­mand.”

At­tended by hun­dreds of na­tive pig en­thu­si­asts and vis­i­tors com­ing from dif­fer­ent ar­eas and re­gions, the event also aimed to pro­mote, in a com­pe­ti­tion, the best way of pre­par­ing and

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