(In photo: CAFS Extension Committee and IAS Extension Committee with Director Rommel C. Sulabo)

The Institute of Animal Science (IAS) hosted four (4) webinars last November 17 and 26, and December 1 and 3 for the second season of the Aggie Ps Talk: Pagkain at Pangkabuhayan sa Panahon ng Pandemya. Participants mainly consisted of faculty, staff, and students from different private and state universities and colleges, staff from various local government units, farmers, entrepreneurs, and other private individuals. Participants who were not able to register for the Zoom meeting accessed the webinars via Facebook and YouTube live. The four webinars focused on poultry production and meat processing.

The topic of the first session, which was held on November 17, was Layer Production. Ninety- two participants attended where they learned the current status of the chicken layer industry in the Philippines. Also discussed were the basic requirements in starting a chicken layer farm, biosecurity protocols, strains used for table egg production, housing and facilities, nutrition and feeding management, lighting management, waste management, record keeping, and costs and returns analysis for a 500-head layer farm. Mr. Herald Nygel F. Bautista, IAS university research associate, served as resource person.

The second webinar, held last November 26, was “Meat Negosyo Tayo: Ham Making.” It was attended by 135 participants. Ms. Blessy Hanna T. Malinao, IAS university researcher, served as resource person. Ms. Malinao discussed the following topics: background on ham making, basic hygiene and sanitation, processing procedure, and costs and returns analysis.

The third webinar was titled, “Meat Negosyo Tayo: Chicharon Making.” It was conducted
last December 1 with Dr. Cristy M. Bueno, IAS associate professor, as resource person. Dr. Bueno discussed the following: product description and origin, types of chicharon, methods of processing, processing procedure, and costs and returns analysis. This event was attended by 129 participants.

The fourth webinar featured “Meat Negosyo Tayo: Burger Patty Making,” held last December 3 with Dr. Oliver D. Abanto, IAS professor, as resource person. It was attended by 122 participants. Dr. Abanto discussed the following topics: product description and origin, important things to know about burger patty making, processing procedure, and costs and returns analysis.

The webinars used a relatively uniform format consisting of lecture and video demonstration. After the lecture and demonstration, an open forum immediately followed to cater to participants queries.

These webinars provided practical business ideas and opportunities to interested individuals and aspiring entrepreneurs. Thus, it is hoped that they have gained enough knowledge and information as a useful guide for them to engage either in layer production or meat processing business ventures.

Also published in AGGIE Green and Gold Vol. 21 No. 12