Chevon, mutton products heading for commercialization
CHEVON (goat’s meat) and mutton (sheep’s meat) are not the Filipinos’ conventional choices for meat products, yet it is slowly penetrating the meat market, especially now, that the current trend is healthy living. Aside from being packed with the essential nutrients, chevon and mutton contain less fat and cholesterol than any other type of meat.
Making chevon and mutton available in canned products and prime cuts was the focus of the presentation of Director Jonathan Nayga of the Cagayan Valley Small Ruminants Research Center, Isabela State University (CVSRRC-ISU). His presentation was one of the featured popular seminars during the recently concluded 8th Agriculture and Fisheries National Technology Forum and Product Exhibition organized by the Bureau of Agricultural Research (BAR).
Chevon Valley is the brand name of the canned chevon and mutton products developed and produced by CVSRRC. According to Dir. Nayga, venturing in canned products is only practical because it is easier to transport and have wider distribution without worrying of spoilage due to shorter shelf-life.
As a way of promoting the country’s famous local dishes, the Chevon Valley is available in adobo, kaldereta at kilawing kambing at tupa flavors. These products were subjected to nutrient fact analysis, microbial test, shelf-life analysis, trade name, and sensory evaluation.
Dir. Nayga emphasized that the Chevon Valley has no preservatives, thus, it has shorter shelf-life as compared to the commercially-available canned goods. The canned kalderetang kambing will last up to 7 months, adobong kambing is 12 months, and kilawing kambing is 15 months. For the mutton, all flavors will last for to 4 months. He added that they are working on extending the kilawing tupa up to 15 months.
The ISU-CVSRRC has developed chevon prime cutting scheme such as shoulder and neck, rack/rib, loin, leg, breast, and foreshank together with Bureau of Animal Industry-Animal Products Development Center (BAI-APDC). The advantages of the retail prime cuts are the prolonged storage of the meat, good product presentation, and it commands a higher price compared when selling the goat on per head basis.
The vacuum packed chevon prime cuts are being sold for PhP 300 per kilogram while the canned products at PhP 70 pesos per can.
Dir. Nayga admitted that their distribution is limited to Cagayan Valley as they are still waiting for the accreditation for its processing facility and goat slaughter house from the National Meat Inspection Service (NMIS). Once, the accreditation is released, they are working on distributing the products nationwide.
Their processing facility has a production capacity of 200 cans per hour and is capable to operate in eight-hour shift a day. The supply of goat will come from CVSRRC and other goat raisers of Region 2.
Currently, he already submitted a proposal to BAR under its Research & Development Facilities Development Program to support the renovation of their Integrated Laboratory facilitiy for a chevon processing plant.
Other topics presented under the popular seminars were: 1) Deo’s aquavermiponics; 2) Commercial transport of live fish without water; 3) Philippine labeling requirements; 4) Soybean cooking demo; 5) Financing; 6) Photography; 7) Edible landscaping, and 8) Doable agribusiness opportunity