Pinoyagribusiness

You could always hear that native hog taste better or different from commercial farm.

So, why is it?

One factor is diet. natives eats what their body needs. You can see them unroots plants etc. because they are looking for foods that are necessary to their needs.

Some natives are confined and given scraps yet they taste also good. They taste good because they can move and roam freely. When a animal moves regularly or exercise regularly its muscle and fats are marbling.  Marbling means in a simple english they have alternating fats and muscle. This alternating fats and muscle creates a good flavor for the animal. Fats and oil are sources of flavor for plants and animal.

Commercial farms create this marbling effect by using meat enhancer in their feed.

Doc,so this, so called SECRET FORMULA,is really a meat enhancer??When you say enhancer,do you mean a tenderizer,like papaya??or something one buys and adds to the feed.
Good Day:
mikey Region 7 Independant

If you want your hog taste like native pig.
1. Diet  - What are my hog's body needs? What kind of CHO, CHON, FAT?  :-\
2. Move and roam freely - Maybe make big pen for fattening like HOOP BARN  :'(
3. Fats and oil are sources of flavor - Should i give nuts or palm oil to my hogs?  ::)
4. Using meat enhancer to the feed  - Should i add a tenderizer like McCormic? :o

Every farm have a secret formula/ way in rearing their animal. What i said is only some ways to make your animals meat more tender or tastier.

Meat enhancers are commercially available feed additives.


what hog body needs. this is difficult to assess because only the animal can know this. They will eat what  their body dictates. This is why native has an advantage. Because they roam freely they can look or choose the food their body dictates to eat. Unlike commercial farm that we give them what science assumes they need at that particular stage.

HAving a bigger space is an advantage and if the flooring is dirt/ soil it would add to the advantage. althought the drawback is the problem with sanitation and worms.

No need to give nuts or palm oil. The fat in the body of the animal is a result from the digestion of the food they eat. they metabolized it to be fats, muscle, hormones etc.

Mccormic is for the kitchen use.  It will add flavor to the pork upon cooking. meat enhancer here is a feed additive for the animal.

There are more possible ways to make the animal meat taste better this is just some.

Doc,okay back to the feeds,one can buy and add a additive to their feed.Corn is oily,and one of the main feedstufs in commercial hog chow.Does breed not also play a part in all of this??I always thought the native hog had more back fat than the whites.Commercial operations,squeeze as much space as possible,our hogs are like operations here,hogs side by side,except when to farrow,limited space to maximum output.I will admit when hogs get stressed they tend to bite the metal bars.Planning on letting the natives go free range,only found 1 male so far.Sometimes outside influences,has a greater affect on the local economy than one expected.I doubt very much if consumers in Manila,know which hogs come from lets say farmer A,and our farm,even if farmer A has better tasting hogs than ours.Livestock is bought,sold,slaughtered,then cut up.It is possible,that the difference,if more local or regional has a greater influence on ones sales.Commercial farms are business people first,farmers second.The only thing that really counts is sales,sales,sales at the best possible price and the maximum profit,at the lowest possible production cost(s).Keeping informed about global economics and national economics,gives some an edge.Knowing what in/out whats hot/not (priceless).Understand your consumer.Govt. data shows in the last few years commercial farms are on the rise.The Philippines is getting foreign capital and better tech.
Good Day.
mikey,Region 7 Independant

Very well said mikey!I see your coming around to be a hog farmer hehe

dahil sa lamaw feed yan ang sekreto ng native. completo na kasi sa  lamas :) at yan ang totoo. AT sino naman nag modify ng pagkain ng baboy natin hindi po ba yan mga dayohan na yan tapos ngayon sasabihin pangit ang lasa ng commercial pig.aba niloloko na pala tayong mga pinoy walanghiya yan mga dayohan na yan. sino may gusto lamaw formula?


sino kaya maniniwala sa phil govt data? 

Slyfox, ang ibig mo ba sabihin para sumarap ang alaga nating baboy ay haluan ng lamaw ang feeds na ibibigay sa baboy o gawing meryenda na lang ng baboy ang lamaw?  ???

thats what backyard raiser doing before.

Breed can also affect the taste of the animal/ marbling of fats and muscle.

For my opinion in theory native have more fats than commercial hogs. But if we say fat most of the time what we think is the white thing which is attach to the skin of the animal.  There are also fats that are within each muscle fiber. And this is bountiful in animals that can exercise more.

Yes, commercial farm always maximize space just to attain good production and less capital.
Some backyards and semi-commercial is designing bigger pens for their animal rather than the usual 1x1 meter per animal.

I remember a backyard in bataan the gate of his farrowing pen is open and the piglets roam their yard digging soil etc and when they are hungry they just go back to their mother to drink milk. This is not a native but a landrace.  The owner said they he have a good success rate in his animal. There are no scouring in his piglet.

Native is a special delicacy and when slaughtered you could not distinguish this to a commercial pig.  The only clue you will get is price because native is much costly than commercial pigs.

KASIM siguro ang tinutukoy nyo na karne na may taba sa gitna Doc Nemo. Sa tingin ko maganda pa din ang ginagawa ng dati na hinahaluan ng feeds ang lamaw na ipapakain nila sa kanilang mga alagang baboy para makatipid na nagmamahalang feeds, kaya lang dahil sa gusto na kaagad kumita ng nag-aalaga at sa impluwensya ng mga dayuhan na mas maganda na magkaroon tayo ng lahi ng baboy na galing sa ibang bansa dahil mas malalaki ito at kapag malaki ay mas mabigat kaya mas malaki din ang kita. Bakit po ba mas sakitin ang mga puting lahi ng baboy kaysa sa native na sariling atin? Kung mas masarap at mas mura pala ang native, dapat pala na paramihin natin ang mga ito dahil alam natin na mas tatangkilikin ito ng ating kapwa pilipino. I'm proud to be a Filipino

Doc, Good business people capitalize on opportunities.Consumer(s) asking for the native hogs,We will supply,or someone else will.Producers always looking for premium prices.If this is the breed,so be it.Business is business.Just like those who produce large fatty white hogs and supply the canned spam market,we all have to find our own market/share.In the market place,you snooze,you lose.
Sometimes OUTSIDE INFLUENCES (case point,since we started hog operations back in 2005,the native hog in our area is for the most part gone)>it was never my intention to change things,people change things.SUPPORT THE NATIVE HOG.The native hog for the most part was a natural raised product.When you have a strong demand but a limited supply,one expects premium prices.Back to basics,the native may have smaller litters,slower growing and not so heavy,but in the long run requires less capital to operate.Something to think about.
Good Farming:
mikey,Region 7 Independant

Im talking about whole hog not a particular part like kasim/pig shoulder.  To give you a better idea i put a picture.

(http://ingredientsgourmet.com/pictures/wa11604e/s/COPPAs.jpg)

This is the kasim/pig shoulder the white part is what we call fat. The red part is the meat/muscle fiber. But if you go microscopically you will find that between each muscle their is also some fat. A good number of it could give the animal a good taste.
See picture below for the microscopic image

(http://static.howstuffworks.com/gif/muscle3.jpg)

Some say native are more resistant from disease because they have a good immune system due to what they eat and their lifestyle (they roam and move a lot).

But their still no concrete scientific study to back up this claim.

Native meats is more expensive than the average meat. Although raising native is cheaper than raising commercial hogs.
 

Yup, mikey, one have to find his/her market to be able to survive and earn. There are now some people who are into native, hog, chicken etc. They are going to basic again and its a good thing.

kaya mas resistant ang native kaysa lean pig. it has something to do with fat.

Ang ibig mo ba sabihin kapag fatty o mataba ang baboy ay mas resistant ito?  ???

hindi naman sobrang taba bro.

Native livestock(s) in any country are more resistant,due to the fact in the beginning it was only the strongest that survived and multipiled.The weak ones died off.leaving a better gene pool.
Good Farming:
mikey,Region 7 Independant

ganito yan  ang native na baboy ay parang prutas  hinog sa puno kung baga   it will take a year to be a full grown pig unlike white hog 4 to 5 months lang. natural iiba talaga ang lasa ng matured native hog . unlike white hog pilit natin e mature .  yang ginagawa natin sa pagpalaki ng white hog is against the nature na. 



alam mo ba kung ilang buwan ang weaning ng native piglet?  2 mos kaya pala matibay sa sakit ang native na baboy. alam mo ba kung bakit pinapaaga natin ang pagwawalay ng inahin?

native pigs are way better then those white ones!!

Well,they both have their good points and they both have their bad points.I do not see anyone giving up the white hog,to return to the native hog.The native may be a speciality/niche market.It may work well with an existing operation.

Mikey I was just trying to make slyfox mad!

Ya,his tail is in the air these days.

heres another example. bakit mas magaling ang native sa mga puti? hehehehehehehehehe

slyfox dont get your native hog hairs in a fuss heheh

Mr Hog, Why are you trying Slyfox to get mad?  Is it because he had a secret regarding the taste of hog? I think i know what slyfox means, that truth is that native pigs are more juicy than the white hogs. But the problem is natives are small and slow grower. The producers are always looking for some money so they have to make some business, yes you don't intent to change things people change things. But why people change things? the truth is because the influence and giving an idea to make business. The bottom line is MONEY. :) ;) :D ;D

Because he is a grumpy farmer!

All people have their own differences. There are friendly and unfriendly, but here in the Philippines most of the people are friendly. What do you think why native is more juicy than white hog?

I think the white pig tastes alot better then the native.Only because I have invested so much into raising them!and I now the health riskes eating natives.So I will support the whites would you not doncorleone?I now most in the phills like the natives because of the fat.

I am raising both hogs and goats. i only eat hog if it's grilled or lechon. but i noticed that native lechon are more juicy and delicious than the white ones. Like Mikey's quote Support the Goat. we have to be health conscious. hehe

Mr Hog,is only trying to have the slyfox,show some guts and post it in english.Who cares what the Slyfox feeds his hogs,nobody in the city knows who raised what animal.The only thing that counts is,MONEY,at the end of the day,how much did it cost me/us to produce it,how much profit was earned.Our white breeding stock is fed our own SECRET FORMULA hehehe.Who cares?????What works at one farm is not to say it will work at another farm(s).This year we plan to expand into the native hog market,we will produce both breeds.This is commonly known as a SECONDARY MARKET.My wife and I are looking into free range,all natural product,chemical free.This  is commonly known as speciality/niche market for such product(s).ORGANIC.Sometimes in order to gain in production,one will lose something in return,sometimes its the taste.
Good Farming To All:

GoOd to hear Mickey that you're planning to expand into the native hog market to produce both breeds. :) What if you crossbred white hog  and native to get an upgrade native? like what you did on your goats(it seems that you are experimenting again) hehe ::). Yes you are right that when you're going to the market the consumers do not know who raised that animal, But some stall in the market have their own name and reputation that their meat/pork is more juicy than the other. They have regular customer (SUKI), they know where it came from. (I think this is what slyfox means "the secret formula") the seller who have the best formula wins the customer. Many of the hog raiser today have their own mini mart (here, the customer now knows where it came) ;D, some are going to the malls. Most of the consumers are buying hog meat to the malls some are in the wet market.

Support the WHITE hog, support the NATIVE hog, support the low cholesterol GOAT. :) ;) :D ;D

Thats the plan,am told you breed a white sow to a native boar,the mother has too be the larger,plus pure natives.I am not sure what Slyfox means,it is hard for me to understand.What I do know for a fact is,our hogs are shipped to Cebu,then on to Manila.Now we are expanding with native/crosses,to help supply that market,maybe we will sell the native pork here,we are allowed only to sell frozen pork,but if we sell it cheaper than the other pork,then we may win over some costumers.What you say about flavour and taste makes sense if one is retailing their own product,or have buyer(s) from the wet markets with meat stalls.We have nothing to do with the wet market business,like I have been saying,ours is shipped off this island.
This is what we plan to work on,breed a large white sow to a native boar,keep the best mixed male,breed the male to a duroc sow.The new native sow we hope will be ready for breeding in about 60 days time.Study both groups for daily average gain and maintance cost.Breed the mixed white/native sows to a mixed native/white and study this group,we may be able to come up with something productive.The duroc and natives for their hardyness,the white and duroc for daily average gain,the white for good litter size,and good general overall size at maturity.A hog that requires less maintance,needs basic housing,able to become a pasture hog and has a decent daily average gain,fed on cheaper feeds.

Good Luck on your Native raising master mikey  ;D

Well thank you Mr Slyfox,not sure how it will turn out,but may be worth a try.The native hog about 8 months old at our place is selling for 2000 pesos each.Looking for a low maintance hog,(pasture hog).
Good Farming To You:
mikey

Mikey your called the master now!

jack of all trades,master of none,the story of my life.lol

Sir Mikey, try to jack up the price of native. I think 2000 is not a justifiable price. Try to make it higher. if your native weight 60 kgs in 8 months and say you get 40 kgs of meat from it at 2000 pesos that would only be 50 pesos per kilo liveweight. Native is a special product so price should be special also.

Very interesting Doc,I was talking to my wife,that later on we should try and organize the native producers and set a price we all agree on,some sort of Native Hog Union at our place if people are interested.

mikey that sounds like a great idea a union

Sir Nemo ask ko lang po may market b talaga para sa native hogs. Salamat.

It is up to you to find the market.

This is a special product and should be marketed at a special place like restaurant, beer house etc.

ano po ba yung lamaw?

i do believe this yun kanin baboy or yun gruel na halo halong pagkain

thank you doc...