Aimed to develop Package of Technologies (POTs) for organically grown native pig and native chicken, a technology commercialization project was conducted to increase farmer’s income, increase native animal production and product utilization. The project was conducted at the Organic Agriculture Research and Development Center of the Department of Agriculture Southern Tagalog Integrated Agricultural Research Center (DA-STIARC) in Marawoy, Lipa City Batangas. Twenty (20) heads and 150 heads of native pig and native chicken were grown on-station, following the minimum requirements for animal production under Organic Agriculture. Local feedstuffs such as rice bran, copra meal, adlay bran, trichantera, ipil-ipil, talinum, and rejected vegetables were fed to native pigs while duckweed or azolla, palay, corn grits were fed to native chickens. Simultaneously, propagation and processing of locally available herbs and spices such as Philippine oregano, basil, chinese celery, rosemary, hot pepper, and lemongrass were also done and used as ingredients and preservatives for the developed native animal meat products. Slaughtering was done on station and carcass was evaluated for the quality of meat and for the development of standard cuts or choice cuts. Likewise, the quality of meat produced from organically-grown native pigs was compared to meat from native pigs fed with commercial feeds.

Five (5) main products with different variants were developed (1) pork tapa, (2) regular and spicy flavored pork longanisa, (3) pork ham (4) pork chicharon, and (5) broiled native chicken, all processed under Good Manufacturing Practices. Other products developed of premium quality are chicken/pork burger patties, chicken/pork siomai, pork sisig and embotido. Processing techniques and procedures for all these products were standardized. Proximate analyses of the raw meat and processed products revealed that native pig and chicken are good sources of nutrients.Two information and educational materials were produced from this project, a book entitled “Practical Guide in Raising and Value Adding of Meat from Organically-Grown Native Pig and Native Chicken” and a booklet entitled “Gabay sa Pag-aalaga ng Katutubong Baboy sa CALABARZON. Market analysis and product promotions suggested that the technologies developed can be a good source of additional income for the native animal farmers as reflected by the 15% increase in income of adaptors of the meat processing technology.