Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on May 30, 2019 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City

1. Commercialization of Philippine Native
Cattle for Optimum Production of Siquijor
Beef
30 May 2019
DA-BAR, round Floor, RDMIC Building,
Visayas Avenue, cor. Elliptical Road, Diliman, Quezon City.

2. Figure 1. Cattle inventory by farm type.
Source: Philippine Statistics Authority (PSA)
2,406,109, 94%
155,161, 6%
Cattle Inventory as of July 2017
Backyard Commercial

3. SIQUIJOR
 second highest in
cattle density
(PIA7-Siquijor,
2016)
Figure 2. Percentage Distribution of Cattle Inventory by Region

4. Siquijor Island
Location
 9°05’ N and 9°18’ N
 123°27’ E and 123°42’ E
Cattle production
 100% backyard
 potential source of beef to its
neighboring cities, like Bohol and
Dumaguete
 average export of 1,870 heads
yearly (RAO VII, 2016)
 slaughter rate: 1,000 heads/year
(PSA, 2016)
Figure 3. Map of Siquijor Island

5. Siquijor Native Cattle
 raised as dual-type of cattle
 premium meat grade
 excellent reproductive traits

6. Siquijor Native Cattle
• more tolerant to heat,
disease and drought
• having higher fertility and
survival rate,
• having wider dietary
preference
• better carcass quality
compared with the grades

7. Commercialization of Philippine Native
Cattle for Optimum Production of Siquijor
Beef
Objectives
1. To quantitatively describe the socio-demographic profile of native
cattle raisers;
2. To develop native beef grading standard;
3. To develop native beef cuts; and
4. To develop native beef products and by products.

8. 1: Assessment of the Production System of Siquijor
Purposive sampling was done
 48 respondents
 Six municipalities of Siquijor
 Data gathered
 Socio-economic profile
 Support services
 Production management system
 Problems encountered related to cattle
production

9. Table 1. Socio-economic profile of cattle raisers in Siquijor

10. Table 2. Availability support services for the smallholder cattle raisers in Siquijor

11. Table 3. Breed preferences of smallholder cattle raisers in Siquijor

12. Table 4. Stocking rate and cattle population raised in Siquijor

13. Table 5. Mating system adopted by smallholder cattle raisers in Siquijor

14. Socio-demographic Profile of Native Cattle Raisers

15. Value Chain Analysis
Key Players Number
Beef Cattle Raisers 57
Traders 3
Wholesalers 4
Retailers 6
Wholesalers/Retailers 4
Abattoirs 3
Meat Processors 2
Food Service Providers 13
End Consumers 40
Total 132
Table 6. Value Chain Key Players in Siquijor Beef Cattle Industry

16. Value Chain Analysis
Fig. 4. Overall Supply Chain of the Beef Cattle Industry in Siquijor, Philippines

17. Value Chain Analysis of Beef Cattle Industry in
Siquijor Philippines

18. Value Chain Analysis
Three pointers were discussed in the distribution area of the
value chain, as factors that stop the growth of the industry.
1. The inability of key players to transport meat cuts away
from Siquijor.
2. The lack of exit points in the province.
3. Low number of players engaging in distribution.

19. Value Chain Analysis
These were areas of improvements observed
in the distribution process of the Siquijor beef
cattle value chain.
1. Concentration of market information to
selected players in the chain
2. Inadequate options for new market entry of
the commodity in the province

20. Food Safety Training

21. Feed Preservation Training

22. COMMERCIALIZATION ACTIVITIES
Slaughter and Meat
Fabrication Training

26. COMMERCIALIZATION ACTIVITIES
Meat Processing Training
(Product Development)

27. COMMERCIALIZATION ACTIVITIES
Meat Processing Training
(Product Development)
Beef Floss
Corned Beef
Beef Tapa
Burger Patties

28. Ingredients Unit Price of Ingredients Cost
Ground Lean Beef 340/kg 170.00
Ground Pork 225/kg 112.50
Instant minced onion 70/kg 1.58
Salt 10/kg 0.10
Ground cumin seed 70/30g 11.67
Ground black pepper 57.25/36g 2.70
Garlic powder 11.50/35g 0.41
Fresh Egg 7/pc 7.00
Hamburger Spice 50.00/45g 0.00
COMMERCIALIZATION ACTIVITIES
305.96 Total Cost
1.1 Yield
278.144 Product Cost
Burger Patties

29. Ingredients Unit Price of Ingredients Cost ingr used
Lean beef 300.00 300
Soy Sauce 0.05 12.72
Vinegar 0.03 5.12
Fresh Garlic 15.00 15
Black Pepper (coarsely
ground) 0.98 7.35
Laurel/Bay 12.75 2.55
Brown Sugar 0.05 3.12
Vetsin 0.20 0.2
Water
COMMERCIALIZATION ACTIVITIES
346.06 Total Cost
0.56 Yield
617.96 Product Cost
Beef Floss

30. Ingredients Unit Price of Ingredients Cost ingr used
Sliced Beef 300.00 300
Salt 0.01 0.15
Sugar 0.05 1.38
Vinegar 0.03 1.28
Soy Sauce 0.05 2.09
Pineapple Juice 0.10 2.083333
Black Pepper 0.63 2.515284
MSG 0.20 0.2
Garlic 30.40 30.4
COMMERCIALIZATION ACTIVITIES
340 Total Cost
1.12 Yield
304 Product Cost
Beef Tapa

31. Ingredients Unit Price of Ingredients Cost ingr used
Lean beef 300.00 300.00
Salt 0.01 0.15
Sugar 0.05 1.15
Curing Salt 0.08 0.48
Water 0.00 0.00
Laurel Leaves 12.75 1.28
Oregano Powder 3.83 0.38
Nutmeg 3.11 0.93
Garlic Powder 0.33 0.33
Black Pepper 1.59 3.18
Vetsin 0.20 0.20
COMMERCIALIZATION ACTIVITIES
208.08 Total Cost
0.65 Yield
320.12 Product Cost
Corned Beef

32. Advocacy and Product Promotion
Project’s participation at 14th Agriculture and Fisheries Technology Forum and
Product Exhibition

33. Advocacy and Product Promotion
Project’s participation at 14th Agriculture and Fisheries Technology Forum and
Product Exhibition

34. Cooking Contest
Native Beef Fillet Con Pena
Advocacy and Product Promotion

35. STIR BEEF WITH VEGETABLES
Cooking Contest
Advocacy and Product Promotion

36. GINATAANG BAKA
Cooking Contest
Advocacy and Product Promotion

37. NATIVE BEEF TERIYAKI
Cooking Contest
Advocacy and Product Promotion

38. NATIVE BEEF KARE-KARE
Cooking Contest
Advocacy and Product Promotion