LESSON I

HISTORY OF MEAT INDUSTRY IN THE PHILIPPINES

Overview:
This lesson presents how the meat industry of the Philippines begin and
developed. It also discusses some important terminologies and giving insights on
the situation of our present livestock and poultry inventory which become the
status of our meat situation today.

Specific Learning Outcomes

At the end of the lesson, the students can:
1. explain the history and development of meat industry,
2. familiarize common terms specifically use in meat and neat products.
3. evaluate the present meat situation of meat industry considering the latest
inventory from the PSA.

Materials Needed:
1. Hard copy of the module

2. Laptop

3. References

4. Notes and pen

Duration: 6 hours

Learning Content:
Meat has been used as food even before historians started to record events.
Meat preservation and processing likewise started when men met spoilage and
utilization problems with the meat they could not consume for a day’s catch. The
Egyptians were the first to record that meat were preserved by salting and sun
drying while the Romans were the first to use ice and snow to preserve food. In
1809, Nicholas Apert introduced the hermetic selling of foods to preserve meat.
This started the canning of food items. Freezing of meat on a large scale started
during World War I and irradiation, freeze drying and antibiotic preservation
started in World War II.
The development of the meat industry in the Philippines is similar to that of other
countries. The utilization of advanced technology by the industry however came
late. Before 1932 the meat industry in the Philippines was confined to small
cottage industries. Activities were mainly on slaughtering of animals selling the
meat fresh, making of sausages and to a very limited extent, cured products.
Processed meat products were basically imported from the United States. From
1928 to 1930, about three million pesos worth of cured products were imported.
The earliest efforts to improve the industry dates back to 1902, when the
Philippines Commission started selecting and introducing foreign improved
breeds of livestock for breeding purposes. However, improvement was slow due
to rinderpest which plagued the country; but the concerted efforts of the
government and the private sector led to an increase in livestock population. In
1930, importation of live animals for slaughter was banned.
This government action encouraged the private sector to expand, and
consequently, farmers formed cooperatives and marketing associations in order
to sell their products at a highest price possible. Being new and inexperienced,
the associations failed in their objectives and perished. Many farmers started to
lose interest in the industry resulting in more importations of meat, meat products
and by-products.
During those times, selection as to which animals were to be marketed was not
given any importance so that the best breeding animals were oftentimes
slaughtered. Proper transportation was not given importance resulting in
unreasonable losses. Marketing livestock was either on the hoof or on dressed
weight. Animals sold on the hoof were paid at farm gate so that the farmer did
not have to worry as to what happened as soon as the animal was paid for.
Farmers, however, were at the mercy of traders who dictated the prices which
were based on the estimated amount of available meat from an animal.
Selling animals by the dressed weight appeared to be better because prices
were made based on the weight of the carcass. The farmer, however, had to pay
for shrinkages. Pilferage of meat by butchers was rampant. Meat retailing was
compulsory in market stalls. Unfortunately for the farmer, retailers had close
associations with the butchers so it was impossible for the farmer to by-pass the
trader. Refrigeration was virtually unknown then.
Pork comprises the greater bulk of consumed meat. Yet, there was no piggery
that could market 20 heads a month regularly, or supply a demand of 100 heads
ready for market at a time. The supply in Manila was collected from house to
house in the provinces. It was also during this time when ham manufacturing
became popular. In 1932, Commonwealth Act No. 3953 more commonly known
as Promotion of New and Improvement of existing Industries was passed by the
Philippine Congress, and the Animal Products Division of the Bureau of Animal
Industry was created. This event led to the acceleration of researches on meat
and milk and their by-products.
Extension activities were likewise accelerated and this led to the popularization of
meat processing in the Philippines. From mid-1930’s to the late 1930’s several
meat processing plants were established. Some of the major plants were the
Rose Packing Co. in Batangas, the Manila Ham Factory, the Philippine Ham
Factory, the BAI factory in Manila, and the Pampanga Ham Factory in
Pampanga. All of these factories were basically engaged in ham and sausage
manufacture.
To further boost the meat industry in the Philippines, Commonwealth Act No. 85
was enacted. This strengthened the home extension services in the country and
resulted in the intensification of food canning. Housewives started to can adobo,
lechon, paksiw, dinuguan and the like.
The late 1950’s and early 1960’s marked the establishment of large packing
plants. The so-called line operation was introduced into the industry. At this time
the livestock industry was developing at a very fast rate resulting in the formation
of cooperative and associations (Poultry Raisers Associations, Swine Raisers
Associations, etc.). These cooperatives and associations also included proper
utilization, handling, marketing and processing of meat in their programs.
In the early 1960’s UPLB (University of the Philippines at Los Banos, then the
University of the Philippines College of Agriculture) intensified its extension
activities. Short courses in beef, pork and poultry production and meat
processing were offered during summer months. These activities popularized
meat processing in the country, thereby contributing much to the development of
the industry.
Today, however, the meat industry in the Philippines is still in its infant stage
compared with the development of meat industry in Europe and in the United
States. Small, medium and big packing plants sprout anywhere in the country but
many die before these are fully establish. Some of the seemingly stable meat
plants located in Metro Manila are the Pure Foods Corporation, the Swifts and
Company, the Philippine Integrated Meat Corporation (PIMECO) and the Maya
Farms. These plants produce several thousand tons of meat and meat products
per year. Several small plants are likewise found in Bulacan, Batangas, Laguna
and other places in the Philippines

Concepts and Definitions

Backyard Farm - any farm or household, whether farming or non-farming,
tending at least one head/bird of animals and does not qualify
as a commercial farm.
Commercial Farm – any livestock/poultry farm which satisfies at least one of the
following conditions:
 Tending at least 21 heads of adult and at least zero head of young
 Tending at least 41 heads of young animals
 Tending at least 10 heads of adult and at least 22 heads of young
 At least 500 layer, or 1, 000 broiler chicken
 At least 100 layers and 100 broilers if raised in combination
 At least 100 birds of duck regardless of age
Farmgate Price - price received by livestock and poultry raisers for the sale of
their produce at the first point of sale net of total marketing
cost paid by the raisers.
Inventory - the actual number of domesticated animals present in the farm as of
a specific reference date.
 Beginning Inventory is the number of live animals present in the farm
at the beginning of the reference period, i.e. for January to June 2016,
the beginning inventory is as of January 1, 2016; for January to March
the beginning inventory is as of January 1.

 Ending Inventory is the number of live animals/remaining stocks

present in the farm at the end of the reference period, i.e. for January
to June 2016, the ending inventory is as of July 1, 2016; for January to
March, the remaining inventory is as of April 1.
Locally Registered Meat Establishment (LRME) - slaughterhouses, meat
processing plants, meat cutting plants and cold storages that
are allowed to operate by the city/municipal government but
are not accredited by NMIS.
Slaughterhouses (SH) - premises that are approved and registered by the NMIS
and LGUs in which food animals are slaughtered for human
consumption.
Slaughtered in Slaughterhouses - the number of animals slaughtered in
accredited (AAA, AA, A) slaughterhouses including number of
animals slaughtered in LRMEs.
Volume of Production - the quantity of locally-raised animals disposed for
slaughter which includes animals shipped-out for slaughter.
This is expressed in number of heads, or in metric ton,
liveweight equivalent.
Meat Terms
Meat - the carcass or carcass parts coming from animals sufficiently mature and
healthy.
Beef - meat from cattle more than one year old.
Veal - meat from cattle less than one year ild.
Carabeef - meat from carabao more than one year old.
Chevon - meat from goats
Pork - meat from swine
Mutton - meat from sheep
Lamb - meat from lambs
Venison - meat from deers
Hot meat - meat coming from an illegal source
Fresh meat - meat that has not undergone any substantial physical, chemical
land microbial changes from the time of slaughter..
Meat-by products - the edible by-products from the slaughter
Abattoir - the premises approved and registered as premises for slaughtering
animals for human food..
Cold Slaughter - slaughtering an animal dead of ome causes prior to slaughter.
Fabrication - the process of cutting the carcass into standard wholesale and retail
cuts.
Flaying - act of removing hide from animals.
Corned meat - prepared meat cured by soaking with or without one or ,more of
nitrate, nitrite, sugar, dextrose, syrup, honey and with or without the use of
spices.
Curing – the addition of salt with or without nitrate, nitrite and sugar for the
purpose of lengthening shelf life and/ or enhancing the development of odor,
color and flavor.
Quick freezing - freezing products at a temperature of -20°F or lower.
Green hams - unsmoked cured hams
Hot boned meat –meat deboned before the development of rigor mortis.

Milk terms
Pasteurization - it is a process of heating food stuff, usually a liquid, for a definite
time at a definite temperature and thereafter cooling it immediately.US Public
Health Service recommends heating milk to at least 145°F for 30 minutes at least
15 seconds.
Homogenization - fat globules are subjected to mechanical treatment, which
breaks them down into smaller globules, uniformly dispersed in the milk.
Certified milk - fresh milk of higher purity to be delivered to the customer within
36 hours. The number of bacteria is 10,000 or less.
Pasteurized milk - milk heated to a temperature of not lower than 145°F for a
period of not less than 30 minutes.
Homogenized milk - milk that contains finer globules of butterfat than those
present in fresh milk. It is prepared by by passing fresh milk through small
openings by pressure.
Evaporated milk - fresh milk which has been evaporated to a concentration of
73.7 percent water. It contains 7% protein , 7.9% fat, 9.9% lactose and 1.7%
minerals.
Condensed milk - concentrated milk to which sugar has been added. It has 27%
water, 8.1% protein, 54.8% lactose and 1.7% minerals.
Dried or powdered milk - milk where the butter fat is replaced with vegetable fat
such as coconut fat.
Reconstituted milk – milk powder plus water.
Recombined milk - dry skim milk , dry buttermilk plus butter oil.
 The Meat Situation Today

LIVESTOCK AND POULTRY STATISTICS OF THE PHILIPPINES 2021

(REGIONAL AND PROVINCIAL)

CATTLE SITUATION REPORT

As of 01 January 2021, the total cattle inventory
was estimated at 2.63 million heads. This was
3.3 percent higher than the 2.54 heads recorded
in the same period of 2020. In terms of inventory,
Central Visayas recorded the highest cattle
population with 311.70 thousand heads. This
was followed by Ilocos Region with 296.28
thousand heads and CALABARZON with 266.53
thousand heads. These three regions accounted
for 33.4 percent of the country’s total cattle population.
 CARABAO SITUATION REPORT
As of 01 January 2021, the total carabao inventory in
the country was estimated at 2.84 million heads.
This was -0.9 percent lower than the 2.87 million
head count in the same period of 2020.
In terms of inventory, Bicol Region (Region 5)
recorded the highest carabao population with
325.06 thousand heads. This was followed by
Western Visayas (Region VI) with 291.55 thousand
heads and Central Luzon with 234.94 thousand heads. These
three regions accounted for 30.0 percent of the country’s total carabao
population.
 CHICKEN SITUATION REPORT
As of 01 April 2021, the total chicken
inventory in the country was estimated at
179.13 million birds. This was 0.6 percent
higher than the previous year’s same period
count of 178. 08 million birds. Broiler chicken
and layer chicken inventory increased by 1.1
percent and 5.6 percent respectively. On the
other hand, stocks of native/ improved chicken decreased by -2.2 percent.
Among the regions, Central Luzon reported the highest total chicken inventory
with 26.98 million birds. This was followed by CALABARZON with 24.84 million
birds and Western Visayas with 20.73 million birds. These three regions
accounted for 40.6 percent of the total chicken inventory in the country.
By chicken type, Western Visayas reported the highest inventory for
native/improved chicken with 13.97 million birds. Broiler chicken inventory was
highest in Central Luzon with 11.31 million birds while CALABARZON shared the
highest inventory for layer chicken with 15.43 million birds.
 DAIRY SITUATION REPORT
As of January 1, 2016, the total dairy
animal population was 44,432 heads.
This was 6.34 percent higher than last
year’s headcount. Dairy cattle stocks
grew by 8.95 percent. Dairy carabao and
dairy goat population went up by 2.91
percent and 6.75 percent respectively

DUCK SITUATION REPORT

As of 01, January 2021, the total inventory
of duck inventory in the country was
estimated at 12.22 million birds, 3.6 percent
higher than the previous year’s same period
count of 11.79 million birds.
In terms of inventory, Central Luzon
recorded the highest number of ducks
raised with 4.44 million birds. This was
followed by SOCSARGEN with 1.46 million
birds and Western Visayas with 1.39 million birds. These three regions
comprised 59.6 percent of the country’s total duck inventory.
 GOAT SITUATION REPORT
As of 01 January 2021, the total goat
inventory in the country was estimated
at 3.60 million heads. This was -5.7
percent lower than the 3.81 million
heads population in the same period
of 2020.
In terms of inventory, Western
Visayas recorded the highest goat
population with 522.41 thousand
heads. This was followed by Ilocos. Region with 481.82 thousand heads and
Central Visayas with 412.53 thousand heads. These three regions contributed
39.4 percent to the country’s total goat population.
SWINE SITUATION REPORT
As of 01 April 2021, the total swine inventory was estimated at 9.55 million
heads, lower by -22.6 percent from the 12.34 million head count in the same
period of 2020.
In terms of inventory, Western Visayas recorded the biggest swine population
with 1.20 million heads. This was followed by Central Visayas with 1.20 million
heads and Northern Mindanao with 1.09 million heads. These three regions
comprised 36.6 percent of the country’s population.

Learning Activities:
The student will actively participating in the discussion on the history and
development of meat industry in the Philippines., called randomly and define the
common terms and conduct inventory on different animals based on the data
given by the PSA.

Learning Evaluation:
Essay: On a very concise and direct to the point answer:
1. How do you explain the history and development of meat industry in the
Philippines.
2. What are the different regions and provinces who have got the highest
and lowest number of livestock and poultry based on the data provided by
the PSA.
3. Why terms are need to be identify and define. Give at least ten (10)
common terms .
References:
Ibarra, Perlito I. Meat Processing for Small and Medium Operations .Institute of
Animal Science, UP Los Banos, Laguna

LIVESTOCK AND POULTRY STATISTICS OF THE PHILIPPINES 2021

(REGIONAL AND PROVINCIAL) (PSA).