Hog Raising Business Guide, Part 4 Housing

Recommended Space Allocation for Animals and Equipment Pre-farrowing gilts can be housed in a pen dimension size of 2.0 cubic meter, with the ceiling height of 3.0 cubic meter. Door height is ideally at 1.0 m, feeder space at 35-45 cubic meter and partition wall at 1.20m. Pre-farrowing sows can be housed in a pen

Hog Raising Business Guide, Part 3 Raising

Raising Swine in the Philippines Several factors should be considered before venturing into swine raising to ensure a profitable yield. Precautionary steps should also be taken prior to raising swine in the selection of breeder sows, equipment and facilities, nutrition and health management, and technology research. Breeder Swine The first important factor in swine raising

Hog Raising Business Guide, Part 2 Breeds cont.

3. Hampshire The Hampshire breed originated in Southern England. Hampshires are black with white bands encircling the front of the body, also the front legs and feet. Hampshries are meaty and medium in size. This breed has a smooth appearance, has erect ears and are active and alert animals. Hampshires are characterized by their short,

Hog Raising Business Guide, Part 1 Breeds

Hog raising is a very popular enterprise in the Philippines such that there is a proliferation of backyard producers, which dominates the swine industry and a healthy viable commercial sector. Despite the crises facing the swine industry, still many people are venturing in this enterprise. This manual hopes to bring appropriate technology to the interested

Pork Hamonado Recipe for Food Business

Recipe #1 Ingredients: 1 kilo pork pigue, sliced thinly to make 2 pieces (tapa style) 1 cup brown sugar (packed) 1-1/3 tsp. iodized salt 2 tsp. praque powder (for 1/8 tsp. salitre) 200 grams pork fat, sliced into 8 strips 1 can (439 grams) pineapple chunks, drained (reserve syrup) 1 can (35 cl) pineapple juice

Beef Morcon Recipe for Food Business

Recipe #1 Ingredients: 1 kilo beef, sliced 1/4 inch thick (3 pcs.) 1/4 kilo ground beef liver 200 grams sliced sausages or ham 200 grams pork fat (cut is strips) 3 hard boiled eggs, sliced 100 grams Cheddar cheese in strips 100 grams grated Cheddar cheese 2 onions, chopped 5 bay leaf (laurel) 1/2 teaspoon