SALTED EGG by EL SAKI

Idol, heto nga pala procedure sa paggawa ng itlog na maalat.

1. Kumuha ng lupa from Termite Hill.
2. Pinuhin ang lupa or ibabad muna ovenight para siguradong pinong-pino.
3. Haluan ng rock salt ang lupa (1:1 ang ratio). Lagyan ng tubig at masahin hanggang maging malalapot (parang puree). Dapat nasasalat mo rin yung asin.
4. Itubog sa solution ang sariwang itlog ng itik (dapat coated ng putik/asin/tubig ang itlog).
5. Ilagay ang itlog na coated ng putik at asin sa isang kahon na sinapnan ng plastik.
6. After at least 14 days, hugasan ang itlog at iluto sa atay atay na apoy sa loob ng 5 oras o mahigit pa. Huwag pababayaang kumulo/sumulak ang tubig at mababasag ang mga itlog.
7. Kung sariling gamit lang, huwag ng kulayan. KUng pang-benta, itutubog sa kumukulong tubig na may "fucshine red" dye.

Ang sikreto sa matagal na shelf life at malinamnam na lasa ay ang matagal na paglalaga. Kung gusto mo yung mas naglalangis-langis ang egg yolk, pwedeng mas matagal pa sa 14 days na naka-imbak bago lutuin. Sa experience ko, yung 18 days ay mas naglalangis ang pula pero gumagaan naman ang itlog at tumitigas ang puti.

Yung ibang itinitinda sa palengke ay gawa sa infertile eggs sa balutan kaya madaling mabulok at matigas ang pula. Iba syempre ang lasa pag sariwang itlog ang gagamitin.

SAM organics

SAm farm will now be venturing into organic fruits and vegetables. our very first start is to get a domain name for our site with "organic" in it.

visit our site:
http://www.samorganicfarm.com/

rasing native pigs article

just got the article from a website

http://www.agnet.org/library/bc/50003/

Raising of Native Pigs
Location: Philippines

Technical Description
The so-called native or country pigs could have originated from the wild pigs that are still common in the Philippine forests in a few provinces. The native or country pigs are mostly black in color or a mixture of brown and white, with long snouts. They have saddlebacks, scaly skin, and a small to medium body size.
The majority of these animals are raised in the backyard. They are either tethered under the trees or house posts, allowed to roam in the field on a self-supporting basis, or kept in makeshift pens.
Normally the day's ration consists of kitchen refuse or food leftovers, rice bran and an aquatic creeping vegetable locally known as "kangkong" (Ipomea aquatica). Sweet potato (Ipomea batatas) tops and vines and thinly sliced banana pseudostems are also given to the animals. The bran and the kitchen refuse are usually mixed with water to form slop and then fed to the animals. The greens or the chopped pseudostems are given separately in between feeds.

Uses and Merits
Despite the introduction of imported and highly prolific breeds of pigs, demand for and acceptance of native pigs are still very high. Farmers and households in the regions where native pigs are found still prefer this genotype, especially when the pigs are roasted. The native pig is well accepted as a secondary source of income, as food, and for family food security. The maintenance requirement is relatively low and the breed is quite resistant to natural elements and diseases. In the Philippines, the suckling or weanling native pigs are very well accepted and preferred for roasting, and are locally known as "lechon." Usually the roasting stick is bamboo.

Reservations on Its Use
The raising and production of native pigs have been limited to backyard operations with very little investment and minimal improved practices extended. Compared to the improved and modern breeds, the native pig is known to be a genetically slow grower and the production and reproduction coefficients are also low.
Since the native pigs are allowed to roam and scavenge in the field along shores and in garbage, they can easily pick up parasites and microorganisms and serve as effective carriers of diseases, which could infect other animals including man.

Expert's Comments
Despite the reservations on the production of native pigs, this genotype carries the genes for adaptability and resistance. These traits could be used in the future for local breeding works. Earlier researches have shown that with good selection of breeders, the performance of the native pigs improved significantly, despite low inputs made in management and technology used.

RAISING SHEEP in The Philippines

sheep raising is not as popular here as goats,cattle and carabaos/buffalos. we have a yahoo.goups here about sheep but i thinks the members are only 6 in numbers. sheep here are bred for meat and not for wool. the only book i had about sheep is Storey's guide to raising sheep by Paula Simmons and Carol Ekarius. ive searced almost all big bookstore here for more sheep books but found none.So i just rely on the internet for more infos about sheep.my love for sheep started 2 years ago when my cousin bring a pair of sheep here in the farm,he needs money he said. i bought the sheep and let it mingle with my goats they stayed in my goarhouse. their first lamb died and then the ram. so i am left with the ewe. luckily she gave birth to a lamb. then a friend from tarlac exchange an extra ram of his for a native pig, he just breed 2 ewes and a ram for his personal use. then a friend told me last june 2008 that he had a neigbor who raises sheep. the next day i went to the place, its a cattle fattening farm. i saw about 30 sheeps mixed ram,ewes and lambs. i went hone with 2 ewes paying double the price of my first sheep. luckily after a week one of the ewes gave birth to a lamb and i think the other one is pregnant.

as of now i have a ram, 8ewes and 7 lambs. twice a day i go to them and look at them. thinking that i would be a shepherd one day. ill have a wooden stick and a dog and tend to my sheeps. beacuse ill be breeding sheep for their meat. ill be looking for characteristics like good mothering ability, easy lambing, twinning, good feed conversion, growthy lambs and hardy stocks. maybe in the near future when i attain the 11 ews that i want i'll learn to process their wool as my hobby.

6 years ago i raised goats and theres a difference between them and sheep. the book i read and internet infos i gather applies mostly to 4 season countries.but the basics really help me a lot. if anyone in the Philippines read this blog and into sheep raising please contact me.and lets have a chat.

for video see the link:

http://www.youtube.com/watch?v=ng96aaEhZBM

GOAT FACTS

Useful Goat facts:
Female (Doe)

Age of puberty - 7 - 10 months
Breeding Weight - 60 to 75% of adult weight

Estrous Cycle:
-Length - 18 - 22 days
-Duration - 12 - 36 hours
-Signs - Tail wagging (flagging), Mounting,Bleating
Ovulation - 12 - 36 from onset of standing heat
Gestation length - 146 - 155 days

MALE:
Age of puberty- 4 - 8 months
Breeding age - 8 - 10 months
Breeding season - All year
Breeding Ratio - 1 Buck to 20 - 30 Does

Medical Facts:
Temperature - 101.7 to 104.5 F
Heart rate - 70 - 80 per minute
Respiration rate - 12 - 15 per minute
Ruminal Movements - 1 to 1.5 per minute

native pigs

the meat of these pigs are awesome. lean and tasty meat. most buyers will make these pigs into "lechons". you could easily compare their meat form those that are raised from hybrids and raised from commercial feeds. they do grow and gain weight slower than commercial pigs that could be harvested at 4 months. they are a little bit small for their weight,i guess because they have more meat than fats. fot lechons i recommend getting a 6month- 1 year of age. A 1-year old above pigs would have thicker skins and would be harder to lechon. i have not experience butchering these pigs for their meat because these pigs dont grow on us. we make lechon at least thrice a year for our own consumption and some do buy 1-year older pigs as breeders. They tend to have few piglets at an average of 3-6 only. females are not sold and mostly left as breeder. i maintain at least 3 boars and some i loan to friends.

i feed these pigs with kangkong from our pond . sometimes kitchen scraps, ipil-ipil leaves, banana trees, fruits(seasonal),,,whichever is available in the farm. sometimes i buy spent grains and darak if food is scarce.i just add molasses for vitamins-minerals supplement and for a tasty feed. pigs that acquire disease or sickness i cull instantly. i belive that these animals should be tough like in the wild. if i would treat sick animals with antibiotics i would not have tough genes. i have these native pigs for at least 5 years now starting from a pair from bicol and a pair from isabela. survival of the fittest is my motto in animals that i breed that includes my fightingcock and goats. i dont vaccinate them and dont give anything when born. just good shelter, good range and good food.our pair from BICOL produces piglets that have white feet, from time to time piglets come polka dots in a batch. they have more muscles and grow larger than the ISABELA. they look more of our commercial pigs and are easier to tame.
our pair from ISABELA produces pure black and fast piglets. we couln't catch them at day 2. fast runners. more wild and agile but smaller. their built are not as muscular as the BICOL but their face are more agressive and fearsome. they look like more of our "baboy-damo".
Key Points:
-We don't confine the pigs like in modern farms. our pens are used for our boars for breeding. LArge Pens are used for breeding.
-The pigs are outside nearly all the time, including rainy days, with access to fresh air and space to run and play. Roams freely 24/7 we just provide some shed.
-The pigs do not receive any hormones. We don't use antibiotics sub-therapeutically to promote growth. sick animals instantly culled.
-Most males will get castrated - unless they will be intended for breeding.
-Only castration and ear notch is made in the pigs body. no removing of teeth or tail.

for more pics:http://samfarm.multiply.com/

videos of piglets:http://www.youtube.com/watch?v=NEk0HaUJsSk

videos of pigs eating grass: