DA 6 Trains Youth And Women On Meat Processing

DA 6 Trains Youth And 

Women On Meat Processing

By: James Earl E. Ogatis

Meat Processing. Gareth Bayate (center) of DA livestock and poultry sector shows the proper way to inject pumping pickle or brine solution on pork ham, one of the menu during the conduct of meat processing training-workshop among youth and women. (DA-6 Photo)

To provide every Filipino family access to adequate, safe and nutritious meat products, 50 participants composed of 4-H club members, rural improvement club members, out-of-school youth and small scale meat processors were trained on meat processing technologies on August 11 and 12, 2014.

Director Larry P. Nacionales, DA 6 Regional Executive Director said that providing appropriate skills and knowledge to the participants will enable them to become agri-entrepreneur in their respective areas.

“West Visayas, being number one in goat, number three in swine, number four in poultry and number five in cattle production nationwide has sufficient livestock and poultry raw materials to process,” Nacionales claimed.

“We must empower this segment of our community for them to maximize the available resources in our region and contribute livelihood activities in order to reduce poverty incidence.” Nacionales added.

The participants were trained on making tocino, tapang taal, skinless longganisa, siomai, quick cured ham, pork-veggie dumplings, jack burger, fresh native sausage, embutido and corned beef.

Marie Karen Dumangas of Animal Products Development Center of the Bureau of Animal Industry (APDC-BAI) said that these technologies are easy to prepare and are most demanded in everyday living.

“The value adding on meat products will preserve the shelf-life and improve its value through proper processing and packaging,” she added.

The activity was spearheaded by the livestock and poultry sector in cooperation with the gender and development program of DA 6.  /MP