Dutch expert trains Negrenses on butchery
AT least 60 Negrenses have attended a skills enhancement and development training on butchery positioned to help boost the livestock and poultry sector of Negros Occidental.
Project Uitzending Managers (PUM) senior expert Jan Van Goor was the resource person of the two-day training held at Balay Kauswagan in Sagay City until Wednesday, November 7.
Participants included animal raisers from different cities and municipalities, students of the Northern Negros State College of Science and Technology (Nonescost), meat traders, businessmen, and representatives of local government units (LGUS), academe, and Provincial Veterinary Office (PVO).
The training initiated by the Provincial Government of Negros Occidental, in coordination with PUM Netherlands, was aimed at imparting to livestock producers, processors, slaughterhouses and other industry stakeholders the extensive knowledge and skills on advanced butchering techniques.
These techniques could improve the market value of meat being sold in Negros Occidental thereby contributing to economic development of the province, PVO, in a statement, said.
During the training, Goor emphasized the importance of producing safe food through one, observing proper hygiene and sanitation in the production area.
The Dutch expert demonstrated how to debone carcasses in order to produce different meat cuts with different values.
PVO said cutting the mutton and beef is almost the same with having chops, cutlets or trimmings in the neck, shoulders, ribs, rump, loins, and legs.
The prime cuts include the rack, or having eight chops from the rib, for the sheep. The loins for the beef, meanwhile, including the tenderloin and sirloin, are considered as the most expensive, it said.
According to Goor, the heavier the animal, the more cuts can be produced.
He also gave insights on different marinating techniques and cooking procedures of the meat cuts that are best cooked for stew, fry, steak, or grilled.
Through the training, participants were able to really perform and apply the lessons taught by the expert, it added.
The training is part of the twelve-day visit of the PUM expert in Negros Occidental, starting October 29.
Prior to the training, Goor visited different farms and engaged with farmerraisers in the province mainly to see the supply chain in the local livestock and poultry sector.
He made a visit to some markets in Bacolod City to see how our meat products are cut and sold.
Also, the Dutch expert also paid courtesy visits to Governor Alfredo Marañon Jr., Vice Governor Eugenio Jose Lacson, and Sagay City Mayor Alfredo Marañon III.
Visiting the province for the first time, Goor has thanked the Negrense hospitality.
Moreover, PUM Netherlands is a non-profit volunteer organization committed to the sustainable development of micro, small and medium enterprises (MSMES) in developing countries and emerging markets.
Its senior experts offer practical expertise within the most important sectors of the economy, giving primary attention to producers and consumers.
Negros Occidental is among the provinces in the country assisted by PUM, particularly on MSME development.
Mary Ann Colmenares, PUM representative in Negros Occidental, earlier told Sunstar Bacolod that the expertise extended by PUM will also contribute to improving the profitability of local raisers.
“Having good butcher practices is like adding value to the products. Quality processed meat like lamb can acquire a better position in the market thereby boosting farmers and local industry as well,” she added.*
PUM senior expert Jan Van Goor (left) demonstrates to the participants the proper deboning of mutton and veil during the skills enhancement and development training on butchery held at Balay Kauswagan in Sagay City on Wednesday.