Dutch ex­pert trains Ne­grenses on butch­ery

Sun Star Bacolod - - Business - BY ER­WIN P. NICAVERA

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.*

CON­TRIB­UTED PHOTO

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.

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