Ingredients:
# 1 kilo ground pork
# 2 cups diced ham
# ½ cup grated carrots
# 1 cup pickle relish
# ½ cup raisins
# ¼ cup green bell pepper (minced)
#¼ cup red bell pepper (minced)
# 6 whole eggs
 # 1 cup grated cheddar cheese
# Pinch of salt & pepper

Recipe Properties:
# In a mixing bowl, mix all ingredients well.
# Divide into 6-8 portions and roll and wrap in aluminum foil and seal on both ends.
# Steam or bake in oven until firm cooked.
# Let cool and refrigerate.
# Serve chilled and sliced.

 source:filipinorecipes.net

LONGANISA HAMONADO
1 kilo ground pork
1/4 kilo pork fat (cubed)
1/2 cup white sugar
1 1/2 tbsp. fine salt
1/2 tsp. salitre
longanisa casings
 


Mix all seasoning before adding to the ground pork and fat. The pork should be coarsely ground. Mix by hand.
Fill casings with mixture. Dry in sun for 2-3 hours, then store in refrigerator. After 4 days or more, it is ready to be cooked.
 

source:rholand.ourfamily.com

DAING NA BANGUS (Pickled Milkfish)

1 bangus (milkfish), about 1 kg after cleaning
1/4 cup vinegar
2 tsp salt
1/2 tsp black pepper
2 cloves garlic, crushed but still with skin on
1/3 c cooking oil

Procedure
1. Cut the fish lengthwise along the back, trying not to damage the skin. Place the fish in a shallow dish or marinating container, outer skin side down.
2. Combine the other ingredients, except the oil, and pour over the bangus. Marinate in the refrigerator 1 day or at least overnight. Turn the fish over once to marinate the open side as well.
3. Drain the bangus. Heat oil in a kawali or large frying pan. Fry the fish until golden brown.

source: palhbooks

Procedure:
For Small Scale Industry:
1. Prepare a big wooden box; line this with heated rice hull at the
    bottom about o C and 6-8 inches thick.
2. Arrange the eggs in bags of about 20-50 pieces each, put them
    on the heated hull and cover again with the same thickness of heated hull.
3. Cover the box very well so as to prevent quick loss of heat.
4. Every morning inspect the eggs to see if the rice hull needs reheating.
   The hull must be about 38 o C.
5.On the third day, examine the eggs against a bright light to se if the
    germ plasm has developed. This is the part of the egg that becomes
    the chick if the egg is fertile.
   If no germ plasm develops remove these eggs. These are sold as penoy.
   Put back into the heated hull those eggs with germ plasm.
6.On the 13th day examine again the egg against the light. Remove
    the eggs without germ pasm.
    At this stage, those with developing germ plasm are the "balut sa puti".
7.On the 17th day the chicks will be growing little feathers.
    These may now be cooked.

Source: Coffee and Cocoa Journal, February 1981 /http://region2.dost.gov.ph/

BALUT-MAKING

One of the famous foods the Filipinos are known for is the “balut”. It’s a one-day old boiled duckling egg. The “balut” is known as an energizer to those who need strength or aphrodisiac to others. This is peddled every evening by “balut” vendors and they come together with “chicharon”, fried thin slices of pork fat or skin.

Mallard duck locally known as ‘Pateros itik’ (Anas platyrynchos) is commonly used by duck farmers in the Philippines. The eggs from this duck are processed to "balut" and salted eggs. "Balut" is an incubated egg with developed embryo of 17 to 19 days which is boiled and eaten with or without salt. It is a Filipino delicacy that commands a good price. Fresh duck eggs are also used to prepare a dessert called "leche flan" (egg custard).

According to Ti Sencia (a traditional balut-maker ), the best balut – also known as “balut sa puti” – is made by allowing the eggs to incubate from 16 to 17 days. Eighteen days is still okay, but go beyond that and the sisiw will be too large for leisurely consumption. Egg shell thickness is also a very important factor in the handling and processing of "balut" and salted eggs.

Balut-Making is considered the major tourist attraction in Pateros. The very famous industry has been handed down from generation and shares about 23.0% of the whole Pateros industry. Balut makers are mostly from Barangay Aguho.


source:http://www.tagalog-dictionary.com/pateros/balut.htm

Usually po ang medicated feeds ay mayhalong antibiotic para makaiwas sa sakit ang mga baboy. May mga ilan manufacturer na naglalagay nito upang makaiwas sa pagtatae ang mga baboy ngunit hindi po ito advisable. Advisable lang po gumamit ng medicated feeds sa isang lugar upang hindi mahawa ng sakit ang ating mga baboy.

ok. do wait na lang po for my next excel about troubleleshooting sa management isang farm medyo 2-3 weeks pa po bago ko matapos. iniisip kopa yun ibang idea na pwedeng ilagay.

Sir parehas lang ng calculator for sow-fattening yun inihiwalay ko lang yun lower portion.

Pero send ko din po sa inyo.

Please do check your email i already sent it.

ok

ask na langpo ang kanilang dealer ng feed for a brochure ng feeding program ng bmeg

Bale ito po yun formula na ginamit ko    =IF(D7>1,D7+114,"") where as cell D7 ay yung cell kung saan ko ilalagay yun date ng bulog then automatic na mag aadd siya ng 114 days from this specific date para makuha yun farrowing date. So yun formula na yan nakalagay sa ibang cell. Sa example na excel ko ito yung formula na nakalagay sa cell J7 or farrowing date cell.

Bale sa excel na yan lagay mo lang yung date breed/date mated ang araw kelan ang bulog then automatic na siyang magcompute

eksakto po ang bilang ng excel, 114 days siya at bahala na ang software magadjust kapg 30 days lang ang buwan na yun at ang sumunod ay 31 or 28. Basta input mo lang ang date then automatic siya na magbibilang sa kalendaryo.

Kalimitan po bawat company ay iba iba ang ibinibigay nilang recommendation. at pwede ka pong makahingi ng brochure sa mga kumpanyang ito.

Pero ang isang practical na approach po kalimitan ibinabase nalang sa per sako.
Halimbawa: 
 Prestarter= 12.5 kgs
Starter=      50 kgs.
grower=      100 kgs
finisher=       50 kgs, minsan po kalahating sako o 30 kgs lang napapakain dito dahil pwede nang pangbenta
  ito po yung mas mainam na sundan para mdali din pong matantiya ang presyo ng baboy.

ang iba naman ay base sa araw ginagawa bale ito po ay estimate lang.

0-15 days pagkawalay prestarter
16-45 days= starter
46-99 days= grower
100-120 days= finisher

kung susundan natin ang unang example 212.5 kg x 3 baboy= 637.5 kgs ang kakainin nito.

Safe sabihin na kakain ng 200kgs ang isang baboy.

After checking it para nga pala mgamit mo yun babang portion dapat maglagay ka ng data sa may actual farrowing date then automatic magcompute na siya sa baba portion.

Para naman sa fattening calculator gawa kita ng separate. By tomorrow po send ko sa iyo.


thanks