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
2010 · All Rights Reversed ·
@alcruz, please call ultima entrepinoys’ listed number, they are expert in meat processing and conducts seminars regularly.
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
@kat, january-08 sched of TRC is now available.
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!
@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.
leo,
I can’t wait to try your recipes… if i omit vetsin in the recipe, what will I use instead? how will it affect the proportion of the other ingredients? Also, what are the standards of a good pork tocino, corned bbef, sausages, beef tapa etc..
Thanks and more power!
haidee
[...] Basic Meat Processing Lecture: meat preservation technology, production and quality control guidelines, packaging, handling and storage, new trends in the business. Hands-on: bacon, tocino, pork and chicken ham, pork sausage (fresh native and canton), corned beef, hamburger and beef tapa. Bring apron and hand towels. [...]
[...] Next Read: Meat Processing Business [...]
[...] Next Read: Meat Processing Business [...]
[...] Next Read: Meat Processing Business [...]
[...] Read: Meat Processing Business [...]
[...] Read: Meat Processing Business [...]
[...] Meat Processing Business [...]
[...] Meat Processing Business [...]
[...] Meat Processing Business [...]