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[av_heading tag=’h3′ padding=’10’ heading=’‘Lechon Showdown’’ color=” style=’blockquote modern-quote’ custom_font=” size=” subheading_active=’subheading_below’ subheading_size=’15’ custom_class=”]
BY JULIO P. YAP JR.
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IN partnership with the local government of Silang in Cavite and other private and government agencies, the Philippine Native Pig Owners Network Association, Inc. (PNPONAI) conducted the “October Black Feast 2016” which highlighted the “Lechon Showdown.”
The event, which was held in Silang, Cavite, aimed to promote the potentials of the Philippine native pig industry, agri-tourism in Silang town, and the organic produce of the local farmers.
PNPONAI president Maximillan “Ian” B. Cabriga said the event was also organized to connect the farmers with the various government agencies for them to avail of programs that may help them in their organic farm projects.
Cabriga said the activity likewise aims to help or motivate the farmers to become “agripreneurs” or “farmpreneurs.”
Highlighting the event was the “Lechon Showdown” where the chef or farmer who roasted the best and most delectable “native lechon” was declared as the “Lechon Master” of the year.
The event also featured a Farmer’s Market where different native delicacies and products were sold at very reasonable prices.
According to Cabriga, or “Ian” as he is fondly called, the event also aimed to promote, in a competition, the best way of preparing and roasting the native pig where the winner will be declared as the “Master Chef” for 2016.
OJ Gomez of Los Baños, Laguna, emerged as the winner after the members of the Board of Judges unanimously voted for his native lechon which tasted very nice and with the crunchiest “balat ng lechon.”
On the other hand, the BAI said that native pigs can be raised without the use of chemical inputs and has high economic potential for those engaged in organic swine production.
It added that native pigs could easily adapt to the local conditions and able to tolerate heat and cold environments better than imported breeds.
Cabriga, who started organizing the native pig raisers since last year, said they intend to set-up the standards on breeding, nutrition, and health management of native pigs.
According to Cabriga, the native pig industry has a lot of potentials that need to be tapped in order to generate business prospects, at the same time, provide employment opportunities for the small players.
Aside from benefiting from the lean and healthy meat of the native pigs, other by-products like leather, which can be processed from the swine’s skin, can also be used to manufacture bags, wallets, and other similar products.
Of course, the meat of native pigs, which can be considered organic in nature, is now being processed to produce quality meat products, like sausages, ham, tocino, and other specialty meat products.
The demand for the native pig’s meat has been rising, and yet the resources remained low, thus the need to address the deficiency, which he said could provide a bright prospect for the local entrepreneurs.
The boost the production of native pigs in the country, there is the need to conduct research and development, which are among the priorities of the PNPONAI, together with the corresponding market strategies and promotions./PN