Raising Ostrich for Business in the Philippines

Imagine an egg, which weighs one and a half kilo and hatches into a chick as large as a full-grown hen. Imagine its long-necked mother, taller and heavier than most men, with powerful legs running as fast as a car. Imagine 600 of these creatures huddling as a herd in a farm nestled on the

Organic Farming in Livestock and Poultry Part 2

Pain and stress relief Conventional farming practices such as castrating, marking and mulesing, if it cannot be avoided, should be kept to a minimum. Physical alternations should be provided as needed to promote the animal’s welfare and in a manner that reduces pain and stress. Anesthetics lidocaine and procaine are allowed to be sued for

Organic Farming in Livestock and Poultry Part 1

Organic agriculture in the Philippines is still in its embryonic phase when compared to agricultural sectors of other countries. However, organic agriculture in the country is fast gaining ground. Though organic agricultural production is limited, it is steadily growing, between 10-20% annually. The organic market in the country is currently considered as a “niche market.”

How to Make Soyannaise, Healthy Alternative to Mayonnaise

Although all commercial mayonnaise products are made from soybean oil, there are tofu-based styles that are free of eggs as well as saturated fat. Of course there’s a vegan alternative to mayonnaise – and it tastes just as good as the real thing. Here is a great way to enjoy the taste of mayonnaise without

Okra Seed Production with Cost and Return Analysis

Okra is a plant that produces an edible pod that is eaten as a vegetable, and is native to Ethiopia, where it has been cultivated and used for centuries. Okra  plants can grow to six feet (two meters) tall, and sometimes even higher, in the right conditions. The plants produce large white to yellow flowers

Pancit Malabon or Lug-Lug Recipe for Your Food Business

Pancit palabok and pancit luglug are essentially the same dish, the difference being primarily in the noodles used in the recipe. Luglug uses a thicker noodle than the traditional bihon of a pancit palabok. Both pancit dishes use a round rice noodle (often specifically labeled for pancit luglug or palabok) smothered with a thick, golden