CEBU, Philippines - The Bureau of Agricultural Research (BAR) is pushing the promotion of “Organic Lechon” as a distinct Filipino dish in order to boost livelihood to native pig raisers across the country.
BAR executive director Nicomedes P. Eleazar said that this move could bolster the Philippines’ unique culture of serving “lechon” (roasted pig) in special occasions.
The agency is starting off this program, through the breeding and production of native and organic pigs by 10 initial farmer-cooperators in Southern Luzon, with this he said the country hopes to carve a niche for Philippines that can make “lechon”, internationally renowned.
The program uses an organic material from pigs endemic to the country. It has started propping up hog production of some countryside farmers, according to Rene C. Santiago, National Swine and Poultry Research and Development Center (NSPRDC) chief.
“Upon seeing the advantage of raising pigs which gives big savings in the cost of feeds and materials for housing, farmers who are growing commercial hogs have started adding native pigs to their herd,” Santiago said.
The government will also promote the use of native pigs in commercial farms as a product differentiation strategy that has a market among organic and health buffs.
The organic pigs, while carrying lower feed costs, command a higher price in the market owing to its healthful, organic nature and quality meat.
Compared to the farm gate price of only P95 per kilo of live weight for commercial hogs, organic pigs are priced P100 to P180 per kilo.
Even native pigs’ heads can have a high average price of P100 per kilo at farm gate since bulk buying can average P1,000 for 10 kilos.
The Philippines has a one-of-a-kind opportunity to market native pigs for lechon.
“The United States has turkey for Thanksgiving. The Chinese have the Peking Duck, and we have lechon that without it, your feast is not complete. Genetically, our native pig is suitable for lechon which is why we see a lot of economic potential in it,” said Santiago.
The government is also encouraging production of native pigs not only to have a continuous supply of native pigs to local market but also to aid in cutting pork import which reduces employment opportunities for farmers. Pork import reached to 172,626 metric tons (MT) in 2010, up by 54 percent from 114,365 MT in 2009.
Native pigs can be organically grown—raised without the use of antibiotics and using naturally-available feeds— since they are highly-adaptable to the environment. They can tolerate heat and cold better than imports. Their small size—30 to 50 kilos for mature weight— and a 10 to 30 kgs of grower stocks makes them ideal for lechon. The alternating layers of fat and meat in native pigs make for its delicious taste, said Santiago.
A type of feed developed by NSPRDC costs only P11.40 per kilo, just about 50 percent of the cost of commercial feeds at P20 to P22 per kilo. This consists of corn, rice bran, copra meal, molasses, salt, and limestone.
Without this BAR-NSPRDC breeding project, Philippine native pigs—known for their black, black spotted, or black with white belly color, are feared to soon become extinct.
“BAR has initiated funding this project because we need continuous R&D (research and development) so we won’t lose our native breeds,” said Eleazar.
There are herbs used as medicine for native hogs.
These are chili for treating respiratory problems and as appetite stimulant and dewormer; oregano for diarrhea and anticoccidial; black pepper against fowl pox; antibacterial ginger and onion; anti-diarrheal guava leaves, star apple, and banana; and dewormer ipil-ipil, beetle nut, and kakawate.
Government aims to train farmers on how to select superior breeds to be used for reproduction of better offspring. Among the preferred traits are good litter size of eight piglets and up, fast growth rate, thick body, strong legs, at least five to six pairs of teat, and good mothering ability. (FREEMAN)