Among the fresh processed meats, longganisa is the most regularly purchased pork product, which is known to be a Filipino version of hotdog. Any part of a pork carcass like ham (pigue), shoulder (kasim) loin (lomo), and others, except the belly (liempo), can be made into longganisa.
Estimated Investmest Cost (in Php based on 2009 prices)
A. Cost Of Utensils – P1,020.00
- Measuring cup/spoon for solid and cup for liquid (plastic or stainless)
- Kitchen knife and sharpener
- Kitchen spoon Ladle
- Funnel (stainless)
- Stainless bowl 32″
- Tray, plastic or aluminum (rectangular)
B. Equipment – P30,384.00
- Weighing scale for spices – 379.00
- Weighing scale for meat – 900.00
- 11 cu. ft Refrigerator – 28,000
- Polysealer (for sealing of plastic bags) – 800.00
- Styrofoam cooler (for transport of meat products) – 305.00
C. Raw Materials/Ingredients – P183.50
C1. Meat material:
- 700 g Pork lean, ground coarsely
- 300 g Pork back fat, ground coarsely
C2. Curing mix:
- 3/4 T Refined salt
- 1/2 t Curing salt
- 1 t Phosphate
- 1/4 t Vitamin C powder
- 1/4 Chilled water (to dissolve the 4 ingredients)
- 1/4 cup TVP
- 1/2 t Carageenan
- 1/2 cup Water (hydrate for 2 minutes above 2 ingredients)
- 4 T Refined, sugar
- 2 T Anisado wine
- 2 T Garlic, chopped finely
- 1 t Black pepper, ground
- 2 T Vinegar
- 1 t Soy Sauce
- 1/4 t MSG (optional)
- 1 tsp – Paprika powder
C5. Packaging materials
- Natural hog casing (#23 to 28)
- Cellophane (6″ x 12″) for 1/2 kg meat product
Estimated total investment cost – P31,587.50
To make longganisa, the curing method is applied. This involves the application of salt, sugar, nitrate, and other chemical preservatives that kill microorganisms or delay microbial action.
- Select good quality meat.
- Grind meat and fat coarsely.
- Measure or weigh all the ingredients.
- Add meat to the curing mix and mix thoroughly in a bowl, then add extenders and mix again.
- Add the rest of the ingredients and mix until well blended.
- Cure at room temperature for 8 to 10 hours or in refrigerator for one day.
- Stuff cleaned, fresh, natural, or collagen casing, using a funnel.
- Prick stuffed casing with needle to remove air.
- Link in desired length, usually 4 inches long.
- Place longganisa in polyethylene plastic bag in 1/4 or 1/2 kg packages.
- Remove the trapped air inside the bag and seal immediately.
- Store in freezer.
After mixing all ingredients to the 1 kg. meat, the yield of the finished product would weigh 1.4 kgs.
Double the amount of ingredients for the 2 kg of longganisa.
Estimated Costing and Pricing
- A. Direct cost (ingredients, raw materials, packaging) – 183.50
- B. Indirect cost (labor, transportation, water, electricity, contingency) – 36.17
- C. Production cost (A+B) /1.4 kg – 156.91
- D. Product pricing (C+10% mark-up) – 172.60
- Market price per kg – P180.00
- The higher the volume of production per day (more than 85 kg), the lower the production cost, thus increasing the mark-up to more than 10%.
- If price per kg is lower compared with the existing market price, increase mark-up to more than 10%.
- Business name registration (www.bnrs.dti.gov.ph)
- Mayor’s/Business Permit (check your local municipality/city)
- BIR TIN (www.bir.gov.ph)
- BFAD Certificate (www.bfad.gov.ph)
- GSIS Family Bank ( 706-0487 to 90 loc. 155)
- NLDC ( 914-7290 to 97)
- Opportunity Microfinance Bank ( 630-0141 loc 222/229)
- People’s Credit and Finance Corp (www.pcfc.gov.ph)
- PMDF ( 641-2207, 642-3895)
- Small Business Corp. ( 751-1888)
Technical Assistance (Training and Seminar)
- DTI-CITC ( 942-3974, 948-2875, 941-4516)
- DOST-STII ( 837-2191 to 95, www.stii.dost.gov.ph)
For meat processing ingredients and training, contact:
Spices & Foodmix House
Nutrition Foundation of the Philippines Bldg.
107 E. Rodriguez Sr. Ave., Quezon City
Tel: (02) 411-1349, 742-0826/7866
Email: [email protected]
source: Ms. Lulu Rivera of UEC, DTI-PTTC