Prof­itable guide on na­tive pig pro­duc­tion

Agriculture - - Contents - BY JULIO P. YAP, JR.

TEOFELY NA­TURE FARMS in Si­lang, Cavite has been con­duct­ing a se­ries of sem­i­nars and lec­tures on “Prof­itable Guide to Ba­sic Na­tive Swine Pro­duc­tion” in its ef­fort to pro­vide a dif­fer­ent per­spec­tive on the po­ten­tials of the Philip­pine na­tive pigs for busi­ness and eco­nomic re­source. Max­imil­lan B. Cabriga of Teofely Na­ture Farms says the sem­i­nar is in­tended to give the nat­u­ral farm­ers, farm own­ers, na­tive pig rais­ers, en­thu­si­asts, and stake­hold­ers a bet­ter per­spec­tive on the prospects of the na­tive pig in­dus­try in the coun­try.

Cabriga, also the pres­i­dent of the Philip­pine Na­tive Pig Own­ers Net­work As­so­ci­a­tion, Inc. (PNPONAI), be­lieves that the na­tive pig in­dus­try has tremen­dous po­ten­tials which needed to be tapped in or­der to gen­er­ate busi­ness prospects, at the same time gen­er­ate em­ploy­ment op­por­tu­ni­ties for the small play­ers.

The swine in­dus­try is rec­og­nized as the sin­gle largest con­trib­u­tor to the lo­cal live­stock sec­tor in the coun­try, and Cabriga is op­ti­mistic that the na­tive pig in­dus­try will be able con­trib­ute at least R2 bil­lion to the to­tal Philip­pine live­stock in­dus­try through proper guid­ance and sup­port of the gov­ern­ment.

The de­mand for na­tive pig meat has been ris­ing, and yet the sup­ply of na­tive pigs re­mained small; thus, there is the need to ad­dress the de­fi­ciency in or­der to pro­vide a bright prospect for the lo­cal agripreneurs.

So far, Teofely Na­ture Farms has al­ready con­ducted at least six batches of the Prof­itable Guide to Ba­sic Na­tive Swine Pro­duc­tion (PGTBNSP) which were ini­tially spon­sored by the Re­gion 4-A of­fice of the Agri­cul­tural Train­ing In­sti­tute of the Depart­ment of Agri­cul­ture (DA-ATI-4A).

The sem­i­nars in­cluded lec­tures, guides, and valu­able tips on Ba­sic Na­tive Swine Pro­duc­tion, How to Make a Per­fect Le­chon, Cook­ing and Prepa­ra­tion of the “Umami Din­uguan” and liver sauce, in­clud­ing Ba­sic Na­tive Pork Meat Pro­cess­ing with cost anal­y­sis. The sem­i­nars also in­clude, among oth­ers, man­u­als and sem­i­nar kits, farm ac­com­mo­da­tions, meals, snacks, and a cer­tifi­cate of com­ple­tion.

In­ci­den­tally, Teofely Na­ture Farms is al­ready ac­cred­ited by the Re­gion4A of­fice of the Depart­ment of Tourism (DOT-4A) as a farm tourism des­ti­na­tion, and is cur­rently of­fer­ing Tech­ni­cal Ed­u­ca­tion and Skills De­vel­op­ment Author­ity (TESDA) Schol­ar­ship on Or­ganic Agri­cul­ture Pro­duc­tion NC2.

Af­ter the ATI-4A spon­sored sem­i­nars, the Teofely Na­ture Farms will con­tinue to con­duct sem­i­nars and lec­tures on PGTBNSP at very nom­i­nal prices. Af­ter all, a mod­est in­vest­ment of a par­tic­i­pant could re­sult in a prof­itable ven­ture in the na­tive pig in­dus­try.

Cabriga be­lieves that with­out proper train­ing, plan­ning, and guid­ance, one is bound to fail. He says many are get­ting in­volved in farm­ing in their hope

of du­pli­cat­ing the same suc­cess at­tained by the other suc­cess­ful farm­ers; how­ever, many failed to con­sider the “plan­ning” stage be­cause many peo­ple just jump into the busi­ness with­out eval­u­at­ing their re­sources and ca­pa­bil­i­ties.

“With the sem­i­nars be­ing con­ducted at the Teofely Na­ture Farms, we wanted to give an in­sight or an over­view of the things that one must con­sider be­fore en­gag­ing [in the] se­ri­ous busi­ness of na­tive pig pro­duc­tion. We are here to give the par­tic­i­pants a bet­ter grasp of what to re­mem­ber be­fore start­ing their ven­tures, and guide them to re­flect on their pur­pose,” Cabriga says.

He added that be­fore en­gag­ing in the busi­ness, one must re­flect on what they want to be – a breeder, meat pro­ces­sor, lechunero, plain hob­by­ist, or just to be a na­tive pork meat dealer or seller. “Bet­ter be clear [about] your pur­pose, your tar­get mar­ket, your cus­tomer base, or your clients,” he says.

In na­tive swine pro­duc­tion, a stake­holder must un­der­stand that peo­ple or cus­tomers have to learn about the prod­uct well be­fore he or she can sell any prod­uct to them. Cabriga ex­plained that na­tive pork meat may be new to the cus­tomers, thus, sell­ing it might turn the con­sumers away, es­pe­cially if the meat prod­ucts are costlier than or­di­nary com­mer­cial pork. “This is the stage wherein you should draft your goals. Con­duct re­search and study the in­dus­try well, and in­vest in your goals,” he ad­vises.

“This is where learn­ing the trade be­comes im­por­tant – at­tend sem­i­nars, do some re­search about the in­dus­try, in­clud­ing the mar­ket trends and de­mands, and make sure that your fa­cil­i­ties are sturdy and are an­i­mal-friendly. In our field of work, it is best to have the best al­lies and friends in the in­dus­try. They will be the ones who can sup­port you. Join co­op­er­a­tives, clubs, as­so­ci­a­tions, and par­tic­i­pate in each ac­tiv­i­ties,” Cabriga says.

Un­der the sem­i­nars, a par­tic­i­pant will also learn the ba­sics of get­ting the best avail­able stocks. “Since one will be en­gag­ing in the pro­duc­tion of the na­tive swine, it is im­por­tant to al­ways get the best stock there is. Usu­ally, the best stocks are the ones that cost more but in the long run they are good in­vest­ments,” he added.

Max­imil­lan “Ian” B. Cabriga (cen­ter) of Teofely Na­ture Farms says the sem­i­nar is in­tended to give the nat­u­ral farm­ers, farm own­ers, na­tive pig rais­ers, en­thu­si­asts, and stake­hold­ers a bet­ter per­spec­tive on the prospects of the na­tive pig in­dus­try in the coun­try.

Cabriga says a mod­est in­vest­ment of a par­tic­i­pant could re­sult to a prof­itable ven­ture in the na­tive pig in­dus­try. Here, Cabriga guides a group of par­tic­i­pants dur­ing a hands-on prepa­ra­tion of meat prod­ucts.

Photo shows Cabriga while demon­strat­ing the use of an equip­ment for the prepa­ra­tion of na­tive long­gan­isa.

Cabriga (left, front row) poses with the par­tic­i­pants dur­ing the re­cent com­ple­tion of their train­ing ses­sions at the Teofely Na­ture Farms.

Be­fore en­gag­ing in the busi­ness, one must re­flect on what they want to be – a breeder, meat pro­ces­sor, lechunero, plain hob­by­ist, or just to be a na­tive pork meat dealer or seller.

The sem­i­nars in­cluded lec­tures on cook­ing and prepa­ra­tion of the “Umami Din­uguan” and liver sauce.

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