Home

Archive

Latest Kidding

Goats for Sale

Alaminos Salad Garden

AA Dairy Line

Oberhasli


Saanen

Boer Goats

  AGF Top Boers
  Herd Sires
  Does

Dairy Goats

Milk Star Milk

Dairy Goat Farming

Articles about Goat Care

Boer Goats for Sale
Dairy Goats for Sale

Contact

Links

Marketing Plan

SAIS RED SAMAR ISLAND

Goat Meat Standard

Ask a Question
View My Answers

Goat Meat Standards

 

Goat Meat Standards Presentation At PCARRD
February 9, 2011
 
After a long wait the results of goat meat standard work done at APDC in 2009 was presented at PCARRD  at Los Banos, Laguna. Dr Edwin Villar, LRD Director at PCARRD, presided  and sponsored the presentation. Dr. Angel Guno presented the results of their study at APDC. Dr. Jonathan Nayga also presented the results of a parallel study done by Isabela State University . PCARRD sponsored the research work at ISU.
 
The conclusion of the study showed the big advantage of using the Boers and Boer cross in terms of meat yields. The native gave more bones and heavier hide in proportion to weight when compared with the Boers and Boer cross. The Boers and Boer cross gave more meat compared with the natives breed.
 
The presentation also mentioned the need to come up with standard cuts but a  lot of work  still have to be done. The need to slaughter more goats to add to the data bank of information in goat meat slaughter is still needed.
 
For us at Alaminos Goat Farm its the end of the road for us for the goat meat standards. We have invested a lot of time, money in pursuing this project the past two years and its time for us to move on. Its now government turn and  the Goat Association to take a lead to bring this project to its conclusion.

 

Goat Meat Standards Results Presentation At PCARRD Feb 2011

Goat Meat Standards Results Presentation At PCARRD Feb 2011

 

LRD Director Edwin Villar of PCARRD, Hosting Goat Meat Standards Results Presentation...... Feb 2011

LRD Director Edwin Villar of PCARRD, Hosting Goat Meat Standards Results Presentation...... Feb 2011

 

Art with Dr. Edwin Villar, Ben Rara and LDC Director Manuel Jarmin ..Goat Meat Standard Presentation

Art with Dr. Edwin Villar, Ben Rara and LDC Director Manuel Jarmin ..Goat Meat Standard Presentation

 

Smoked Chevon Sausages
Smoked Chevon Sausages

Smoked Chevon Sausages and Choice Goat Meat Cuts Now Available

December 15, 2009

 
Smoked Chevon Sausages are now available in Hungarian, Salami and Longanisa. Just in time for the Holiday Season we  have  choice goat meat cuts ready for sale. Choice goat meat cuts sirloin, leg meat and Smoked Sausages  are for sale at Php 480 pesos per kilo. Tenderloin is available at Php 550 pesos per kilo. We have calderetta and stew cuts at Php 350 pesos per kilo.

 

This choice meat cuts are part of Goat Meat Standard initiative project with APDC. This is the fourth batch of goat meat slaughtered at APDC slaughter house. The choice goat’s meat were aged in the chiller and transferred to the freezer. The sausages are part of the value adding project with the Animal Product Dvelopment Center of Bureau of Animal Industry.

 

 

 

For orders please call Toti Almeda at 0917 500 1982. It is also available in our farm in Alaminos, Laguna look for Felino Serdan our farm manager.

 
 

Choice Goat Meat Cuts Now Available

December 6, 2009

 

Just in time for the Holiday Season we  have  choice goat meat cuts ready for sale. Choice goat meat cuts sirloin, leg meat are for sale at Php 480 pesos per kilo. Tenderloin is available at Php 550 pesos per kilo. We have calderetta and stew cuts at Php 350 pesos per kilo.

 

This choice meat cuts are part of Goat Meat Standard initiative project with APDC. This is the fourth batch of goat meat slaughtered at APDC slaughter house. The choice goat’s meat were aged in the chiller and transferred to the freezer.

 

On December 12, the smoked sausages will be available for sale.

 

For orders please call Toti Almeda at 0917 500 1982. It is also available in our farm in Alaminos, Laguna look for Felino Serdan our farm manager.

 

Update Goat Meat Standard
October 14, 2009
 
To push further the inroads we have made in  our goat meat standards initiatives, I have proposed to APDC chief Josefina Contreras that we make a step forward with a common goat meat standard language. Coming out with a common goat meat language will be very usefull as the goat industry matures.
 
From this goat meat language standard we can come out with specific on which cuts are primal (HIGH Price), Medium Price cuts and the manufacturing grade cuts (Low Price) . It would give a particular description of the meat cuts in terms of tenderness and recommendation on what is the ideal dish for a particular cut, cooking it in  low fire,high fire or for barbeque.
 
This would cover a wide range of consumers from the ABCD market, with the high priced primal cuts targetting the A and B market and the manufacturing grade the C and D market for caldereta and stew cuts.
 
Coming up with a common goat meat language and educating the butcher, wholesalers, retailers and the consumers so they can communicate with each other using a common goat meat language they understand.
 
Josefina Contreras, Chief of APDC have commited to help and support the goat meat standard initiatives. She will  set a date in November with her staff and industry players to come up with a commom goat meat language.

 

Major Hurdles for Increased Goat Meat Consumption in the Philippines
October 6, 2009

 

The challenges associated with increased goat meat production in Philippines are:

 
1.   Consumer Awareness

2.   Producer Awareness

3.   Lack of slaughter and processing plants

4.   Lack of organized markets and marketing channels.

 

 ·      Consumer Awareness : The dietary advantages of goat meat; why people of all the old cultures (Chinese, Mayan, African, Middle Eastern and Greek) eat this meat;

 

·      Producer Awareness: Commercialization of technology developed in raising goats in the tropics. The use of superior Breeds of goats like Boers bucks to upgrade the native herd for increase size and faster growth rate. The importance of nutrition with emphasis on planting legumes which are easy to grow, highly digestible and high in protein.

 

·       Marketing will plays a vital role in the growth of the goat industry in the Philippines. The availability of goat meat in the market centers in the country would be crucial. Producers should take advantage of government facilities like Animal Products Development Center (APDC) of the Bureau of Animal Industry in Matulas, Valenzuela City and benefit from government inspected slaughterhouse to process goats. Product development with APDC should be pursued in developing value added products like specialty sausages. Specialty cuts like ribs for steak and barbecue. Stew cuts or caldereta cuts have a market following and would provide for the medium and low end meat cuts.

 

The big Muslim population  should lead producers to give proper harvesting and handling technique a priority to qualify goat meat as a Halal certified product. The Chinese community is also a big potential market with their preference for healthy food. All these will enhance marketing and profitability

 

The additional cost of slaughtering in a Double A slaughter house, cold chain and packaging will make goat meat prices high, direct marketing may be desirable, either on farm or direct selling.

 

CONCLUSION

 

Filipinos have a soft heart for goat’s meat in the Caldereta, and Papaitan they served during Fiestas, Christmas and during important family occasion. The producers can turn this strength around and bring goat’s meat to the dining table. From the traditional pulutan to a healthy food for the Filipino consumers. As we see advertisement  on television, “Mahirap Magkasakit, Mahal and Ma Ospital”. Filipinos are getting conscious about the food they eat and goat meat being the world’s healthiest red meat can cash in on this market, healthy  and organic goat’s meat.

 

Goat production is a great opportunity for the poor farmers in the countryside which produces 99% of the goats slaughtered in the country. How the farmers brings his goats to the market efficiently should be addressed. Goat meat standard in slaughtering and product development would be the key with value added products from goats presenting a big opportunity for producers to be profitable and sustainable.
 
Government would be a key player together with FGASPAPI in providing Purebred Bucks to the poor farmers in the countryside to upgrade the native herd. In upgrading increasing the size of the next generation goats of the farmers must be the priority. Hand in hand creating awareness in the importance of nutrition and choosing a suitable legume which the farmers can plant to improve digestibility and protein content of forage intake of his goats.

 

Creating awareness among the consumers of the health benefits of eating goat meat which the Chinese have known for centuries is vital. Commercialization of technology in goat raising suitable for farmers in the countryside is a must. The marketing channel should be structured in a way that the flow of goats should be from the producers to wholesaler to the retailers and to the consumers.

 

 

MEAT CUTTING, DEBONING AND PRODUCT DEVELOPMENT AT APDC
September 2, 2009
 
Today saw Alaminos Goat Farm (AGF) fulfill its commitment to help undertake a research study in determining meat to bone ratio, primal meat cuts and product development for goat's meat. It was an eye opener for us in observing Animal Products Development Center (APDC) slaughtering ,meat cutting and deboning of goat's meat. Vacuum packing the primal cuts resulted to better presentation of goat's meat.
 
Dr. Angel Guno, team head of center's slaughter house lead his team in this undertaking. The expertise of Dr. Angel Guno in slaughtering and meat cutting was very evident every step of the way.
 
It is still a long way to go but this is a good start to come up with a goat meat standard cut in the Philippines. The hygienic environment at APDC slaughter house and cutting room would be a giant leap for slaughtering and goat meat fabrication. If we can bench mark this it would  give an image of safe, sanitary and quality for goat's meat. Analysis of the cost structure in terms of how much it will add to the cost of slaughtering and goat meat fabrication is in order.
 
APDC together with PCARRD would come up with the details of the study regarding the meat to bone ratio, fat to lean, length and weight of the various primal cuts and other relevant data that would be relevant for goat meat standards.
 
Comparing the data from this undertaking with data of APDC and PCARRD from their data bank of goats slaughtered below 20 kilos would give us an idea of what would be  the ideal minimum slaughter weight of goats. With solid data collected  FGASPAPI can push policy makers in government the importance of providng farmers in the countryside Purebred Boer bucks to upgrade the native herd to meet the ideal minimum weight for slaughter.
 

 
 
 
Page 1 of 2

Alaminos Goat Farm

Art Almeda
Maharlika Highway Back Iglesia Ni Cristo Church
Alaminos, Laguna, PH
0917 500 4294 - 0917 500 1982

Click here to email us

 

Copyright ©2006 - 2014; All Rights Reserved

Goat's MIlk in Philippines
Dairy Goats For Sale in Philippines

 

Boer Goat Web Page Design by at CCFDesign
Web Hosting by W2Kx-Web
SiteMap