Meat processing has become a very important segment of the Philippine economy as the population grew to a base of more than 84 million consumers. The industry now contributes over P70 billion to the gross domestic product annually, provides 60,000 direct and indirect jobs, and supports allied businesses such as packaging, canning, advertising, printing, media, retail trade, among others.
There’s a bright prospects for the Philippines to become a production hub for high-quality processed meat products, as the Paris-based Office International des Epizooties recognizes the foot and mouth disease-free status of most parts of the country.
Here’s the most popular meat processing recipe that you can produce in big quantity for commercial consumption - Tocino, Skinless Longanisa, Fresh Native Sausage, Quick Cured Ham, Corned Beef and Beef Sausage. There’s a great potential to make a good profit from these. Who knows, you could be the next Pampanga’s Best.
- Meat Processing Business
- How to Make Tocino
- How to Make Skinless Longanisa
- How to Make Fresh Native Sausage
- How to Make Quick Cured Ham
- How to Make Beef Tapa
- How to Make Corned Beef
- How to Make Beef Sausage
- How to Prepare Sausage Casing
source: bai.da.gov.ph,, photo from senorenrique.blogspot.com
You can buy all meat processing ingredients at:
Ultima Entrepinoy Forum Center
Nutrition Foundation of the Philippines Bldg.
#107 E. Rodriguez Sr. Ave., Quezon City
Tel: 411-1349; 742-0826; 742-7866
Email: lulu_sfmh@yahoo.com
Web: www.spicesandfoodmix.com
Seminars and Training:
Basic Meat Processing - Php 3,399
TLRC
Address 709 CityState Centre Building, Shaw Blvd. Pasig City
Tel. No. (02) 637-4018 ; (02) 637-4108
Fax No. (02) 633-5868
e-mail: cpdd@tlrc.gov.ph or marketing@tlrc.gov.ph
Related Posts:
- How to Make Slab Bacon
- How to Make Luncheon Meat (Home-Based Business)
- Making Tocino for Your Home-Based Business
- How to Make Corned Beef
- Making Beef Tapa for a TapSiLog Business
- How to Make Beef Sausage
- How to Make Beef Tapa
Entries (RSS)
August 4th, 2008 at 8:30 pm
Im working…do you have seminar during weekend?…interested ako sa food processing… can you send me your schedule.tnk you
July 12th, 2008 at 5:05 pm
Hi, gud pm po, ask ko lng po sana if meron kaung sched ng seminar this month?thank you po..
July 7th, 2008 at 10:30 am
hello, meron po ba kayo recipe ng luncheon meat. ung pareho sanas sa taste ng maling… favorite kasi ng mga bata… thank you very much
June 2nd, 2008 at 9:37 am
@bing, call Ultima Entrepinoy at Tel: 411-1349; 742-0826; 742-7866
June 2nd, 2008 at 3:45 am
san po ang seminar nang meatprocessing?paki give narin po ninyo ang tel.nila thanks po.
April 27th, 2008 at 11:52 am
@alcruz, please call ultima entrepinoys’ listed number, they are expert in meat processing and conducts seminars regularly.
April 27th, 2008 at 9:07 am
Hi there,
I am planning to start Longanisa Buisness. I would like to research on how variety of longanisa are processed (process and production flow for Hamonado, Lucban, chorizo de bilbao, etc…) and the types of equipment and auxillaries (hardwares) that will be needed, Minimum Capitalization etc…
Would you know any publications available on the net or an organization where i can get some info.
Thanks for the attention and best regards
AlCruz
January 7th, 2008 at 2:31 pm
@kat, january-08 sched of TRC is now available.
January 3rd, 2008 at 7:07 pm
Hello,
I’m really interested in learning more about meat processing,
and I’m willing to attend seminars. Kelan po ba ung sunod na seminar for
2008? Meron po bang schedule sa weekends? I’ve read here that the seminar
is for basic meat processing only. Meron din po bang advanced seminar?
thanks a lot!
December 5th, 2007 at 1:55 pm
@haidee, vetsin is optional, you can add a little more salt in place of vetsin. fyi, these are not my recipes, it’s from Ultima Entrepinoy Forum Center, you can inquire from them directly at 411-1349; 742-0826; 742-7866.