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SUPPLY CHAIN IMPROVEMENT (SCI) of the NATIVE CHICKEN INDUSTRY in REGION VI Joy C. Lizada1, Phd, Reynold D. Tan, and Joey P. Pedr
SUPPLY CHAIN IMPROVEMENT (SCI) OF THE NATIVE CHICKEN INDUSTRY IN REGION VI Joy C. Lizada1, PhD, Reynold D. Tan, and Joey P. Pedrajas College of Management, University of the Philippines Visayas, Iloilo City Keywords: Supply chain improvement, Native chicken industry, Region VI, Philippines INTRODUCTION The Philippine chicken industry significantly contributes to the country’s economic growth and food security. In terms of volume and value of production, the chicken industry is second to the hog industry in the animal husbandry sector. Approximately 40% of the total volume of combined livestock and poultry production is credited to the chicken industry. The total per capita consumption of chicken meat in 2008-2009 in urban areas was 9.32 kilograms while that in rural areas was 6.14 kilograms. It placed second to pork with total per capita consumption of 10.66 kilograms and 7.90 kilograms in urban and rural areas, respectively (BAS, 2011). The scale of operation of chicken production in the country is either commercial or backyard. Backyard raisers are those who have less than 100 birds while those with flocks more than 100 are categorized as commercial. On the other hand, chickens are commonly categorized as broiler, layer, or native. Layers and broilers are imported hybrids with foreign strains. Broilers are grown for the meat carcasses while layers, for egg production. Native chickens are of a local breed as well as the so-called “improved” breeds that are crosses of local chickens with foreign traits. They are used both for meat and egg production. While the broiler and layer production can be said to be tied up with large scale production and major food industry, the native chicken industry is linked through local markets to low-income networks of small enterprises (Heft Neal, S. -
Chownow Red 88 Menu 02.18.2021
Vegan or Veggie Option Appetizers Red 88 Favorites GF Gluten Free Option Drunken Pig Fries $ 8 . 7 5 Stout marinated slow-roasted pulled pork and crispy bacon bits on top of a bed of fries. Topped with zesty spicy ranch, homemade jalapeno salsa, sour cream and cheese. Substitute Criss Cut for $1. Asian Style Fries $ 7 . 7 5 A bed of fries coated with our creamy spicy ranch and regular ranch dressings, sriracha, green onions, Thai chilies and crispy bacon bits. Substitute Criss Cut for $1. Chicken Strips & Fries $ 9 . 2 5 Served with our fusion spicy ranch & regular ranch. Substitute Criss Cut for $1. Add BBQ sauce for .50 cents. Add Chicken Strips $1.50 each. Crab Wontons $ 6 . 5 0 Crispy wontons stuffed with cream cheese and crab meat. Served with sweet plum dipping sauce. Chicken Pot Stickers $ 6 . 5 0 Fried chicken pot stickers served with chili soy sauce. Drunchie Platter $ 2 1 . 5 0 A full order of chicken strips & fries, crab wontons, & chicken potstickers. It's a party! Bone In Chicken Wings Choose your flavor: Comes with ranch $ 7 . 7 5 Thai Style Wings, tossed in a sweet Thai sauce. Salt & Pepper Wings, tossed with Thai chilies and garlic. Sweet Habanero Wings, tossed in a spicy Thai sauce. Cris py Tofu $ 6 . 7 5 P l e a s e i n f o r m Your choice of: y o u r s e r v e r o f Original crispy fried tofu, served with sweet chili sauce. a n y f o o d a l l e r g i e s Salt & Pepper tofu, served with sweet chili sauce. -
China in 50 Dishes
C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south. -
WHAT's COOKING? Roberta Ann Muir Dissertation Submitted In
TITLE PAGE WHAT’S COOKING? Roberta Ann Muir Dissertation submitted in partial fulfilment of the coursework requirements for the degree of Master of Arts (Gastronomy) School of History and Politics University of Adelaide September 2003 ii TABLE OF CONTENTS TITLE PAGE.......................................................................................................................................................... i TABLE OF CONTENTS....................................................................................................................................... ii LIST OF TABLES................................................................................................................................................ iv ABSTRACT .......................................................................................................................................................... v DECLARATION................................................................................................................................................... vi 1 INTRODUCTION ........................................................................................................................................1 2 ‘COOKING’ IN OTHER LANGUAGES.......................................................................................................3 2.1 Japanese............................................................................................................................................3 2.2 Tagalog ..............................................................................................................................................4 -
Kinilaw Ceviche, Salads & Sides Lunch Boxes Buko Homemade Ice
Delivery & Take Away 12-3pm Tues-Fri - minimum delivery order £50 for Free delivery Softs - All T/A soft drinks are served in reusable glass jars Kinilaw Ceviche, Salads & Sides £1 back on return or bring in to refill! King Prawn - green papaya, achiote oil, chilli, cucumber, onion, rice £8.0 Singin’ the Blues blueberry, rhubarb, cardomom £4.0 Kilawin - sea bream, mango, jalapeno, red pepper, coconut, rice £8.0 Beetroot & apple cold-pressed £4.0 Tuna - kalamansi, sesame, ginger, onion, rice £8.0 Fresh Orange Juice £4.0 Fresh Grapefruit Juice Burrata - pomelo, kalamansi syrup, sourdough toast (v/n/gf) £7.5 Morning Glory - carrot, apple, ginger £4.0 Burnt Eggplant Salad - toasted coconut, hazelnut, £6.0 Gorgeous - passionfruit, raspberry, apple, cranberry £4.0 cherry tomato, apple, beetroot (vg/n/gf) Homemade Lemonade - mint, lemon, kalamansi £4.0 Papaya & Peanut Mani Salad kalamansi StreetWeiss dressing (n) £7.0 Coke/Diet Coke £2.2 Hots - All T/A hot drinks are served in reusable bamboo cups Pork Lumpia Spring Rolls lettuce wraps, achara papaya, Kalamansi £2.5 to buy then bring in to refill! patis dip £6.0 Ukoy Fritters - butternut, carrot, sweet potato, lemongrass syrup (v) £4.5 Flat white/Cappuccino/Latte/Mocha £2.2 Crumbed Halloumi Fingers - tomato chilli jam (v) £6.0 Hot Chocolate £2.0 Korean Sweet Chilli Sauce (v) £1.0 Yorkshire Gold £1.7 Jasmine £2.0 Earl Grey £2.0 Lunch Boxes Gunpowder Supreme £2.0 Osmanthus £2.5 Lechon Kawali pork,fried egg, pineapple salsa on a brioche -
Catering Menu
49-10 Queens Blvd. Woodside, NY 11377 www.titorads.com Phone: (718) 205-7299 or (718) 205-7295 | Fax: (718) 205-4178 [email protected] Catering List Pork BBQ $2.50 each Chicken BBQ $2.50 each Ginisang sitaw, calabasa, okra $50.00 / tray Fresh Lumpia $2.50 each Ginataan sitaw, calabasa, okra $50.00 / tray Lumpia Shanghai $50.00 / tray Chopsuey $50.00 / tray Pritong Lumpia $35.00 / tray Bicol Express (vegetable) $50.00 / tray Calamari $65.00 / tray Bicol Express (meat) $60.00 / tray Camaron Rebosado $70.00 / tray Pancit Canton $40.00 / tray Sisig $60.00 / tray Bihon $40.00 / tray Crispy Pata $16.95 each Bam-i $45.00 / tray Lechon Kawali $60.00 / tray Palabok $50.00 / tray Adobo Pork $50.00 / tray Sotanghon $40.00 / tray Inihaw Pork $70.00 / tray Garlic Fried Rice $20.00 / tray Menudo $50.00 / tray Adobo Fried Rice $30.00 / tray Dinuguan $50.00 / tray Dried Fish Fried Rice $30.00 / tray Binagoongang Baboy $60.00 / tray Shanghai Fried Rice $30.00 / tray Fried Chicken $50.00 / tray Tito’s Chicken $50.00 / tray Tito’s Delight $35.00 / tray Chicken Afritada $50.00 / tray Leche Flan big tray $25.00 Chicken Inasal $50.00 / tray small tray $10.00 Chicken Kaldereta $50.00 / tray Cassava big tray $25.00 small tray $10.00 Chicken Curry $50.00 / tray Ube big tray $30.00 Chicken in Coconut Cream / small tray $10.00 Ginataan Manok $50.00 / tray Maja Blanca big tray $25.00 Turon $40.00 / tray Beef Mechado $75.00 / tray Beef Caldereta $75.00 / tray Glazed Ham $65.00 Beef Adobo $75.00 / tray Lechon Belly $70.00 Beef Steak (Filipino Style) $75.00 / tray Rellenong Manok $45.00 Kare-Kare $80.00 / tray Rellenong Bangus $25.00 Embotido (pork) $20.00 Sweet and Sour Tilapia Fillet $70.00 / tray Morcon (beef) 25.00 /$75.00 / tray Sweet and Sour Tuna Loin $70.00 / tray Kalderetang Kambing $75.00 Pinakbet $50.00 / tray Arroz Valenciana $60.00 Ampalaya con Carne $50.00 / tray Ampalaya con Hipon $50.00 / tray Spicy Laing $75.00 / tray Prices subject to change without prior notice. -
Shanghai, China Overview Introduction
Shanghai, China Overview Introduction The name Shanghai still conjures images of romance, mystery and adventure, but for decades it was an austere backwater. After the success of Mao Zedong's communist revolution in 1949, the authorities clamped down hard on Shanghai, castigating China's second city for its prewar status as a playground of gangsters and colonial adventurers. And so it was. In its heyday, the 1920s and '30s, cosmopolitan Shanghai was a dynamic melting pot for people, ideas and money from all over the planet. Business boomed, fortunes were made, and everything seemed possible. It was a time of breakneck industrial progress, swaggering confidence and smoky jazz venues. Thanks to economic reforms implemented in the 1980s by Deng Xiaoping, Shanghai's commercial potential has reemerged and is flourishing again. Stand today on the historic Bund and look across the Huangpu River. The soaring 1,614-ft/492-m Shanghai World Financial Center tower looms over the ambitious skyline of the Pudong financial district. Alongside it are other key landmarks: the glittering, 88- story Jinmao Building; the rocket-shaped Oriental Pearl TV Tower; and the Shanghai Stock Exchange. The 128-story Shanghai Tower is the tallest building in China (and, after the Burj Khalifa in Dubai, the second-tallest in the world). Glass-and-steel skyscrapers reach for the clouds, Mercedes sedans cruise the neon-lit streets, luxury- brand boutiques stock all the stylish trappings available in New York, and the restaurant, bar and clubbing scene pulsates with an energy all its own. Perhaps more than any other city in Asia, Shanghai has the confidence and sheer determination to forge a glittering future as one of the world's most important commercial centers. -
A S I a N B I S T
3 7 A S I A N B I S T R O 19 21 25 KINILAW TASTE OF THE ORIENT KALDERETA PORK KATSU BABY BACK RIBS Refreshing local ceviche dish An Asian fusion of crispy greens, Slow-cooked, tender beef in Japanese-fried pork cutlets IN PLUM SAUCE of raw tuna loin, marinated in mandarin orange, pomelo, topped tomato sauce with buttered smothered in panko with tonkatsu Marinated pork ribs in special calamansi and coconut milk with grilled chicken tossed in carrots, potato, bell peppers sauce, topped with Bonito flakes, plum sauce then grilled to its with cucumber, tomatoes orange-sesame dressing and peas topped with grated served with Japanese-mayo best for that fall-off-the-bone and red onions 16 cheese. Served with steamed rice and steamed rice finish 14 1 5 9 SWEET AND 23 27 KING PRAWNS NGOHIONG ROLL TINOLANG BOHOL SEAFOOD SOUR TANIGUE HOUSE KEBABS BICOL EXPRESS WITH CHILI-MANGO SALSA Marinated pork slathered in TANIGUE BOUILLABAISSE Breaded tanigue (mackerel) Grilled, tender cuts of spiced Slow-cooked pork tenders Local king prawns, crispy five spice, wrapped with bean Cuts of tanigue (mackerel) Sautéed squid, shrimp and crab fillet fried and topped with beef and chicken, skewered with stewed in fresh coconut milk, wonton cups topped with curd sheets, deep-fried to crispy fillet simmered in ginger & in peanut butter and topped with sweet and sour sauce, carrots, buttered vegetables and stock fish with chili labuyo for herbed spices and filled perfection and served with lemongrass, with green vegetable garden, with Chef’s pineapples, green capsicum, steamed rice on the side that signature spicy delivery. -
BALINESE AUTHENTIC.Cdr
Food SNACK CORNER WESTERN FOOD ………………………………………………… ………………………………………………… CHICKEN QUESADILLAS 35 CHICKEN CORDON BLEU 55 Pan grilled flour tortilla filled with, tomato, onion, Deep fried crispy breaded of chicken breast filled paprika, grill spicy chicken breast, with smoked pork ham and mozzarella cheese, jalapeno chili and mozzarella cheese. served with fries, green salad and barbecue sauce CHICKEN DIM SUM 35 CRISPY CHICKEN MUSHROOM 50 6 pcs fried / steam chicken dumpling, rice noodle Deep fried breaded of crispy chicken breast and sweet chili sauce topped with melted mozzarella cheese, fries, green salad and mushroom sauce POTATO BOLOGNAISE 30 Fried straight cut potato baked in the oven topped CHICKEN PARMIGIANA 50 with bolognaise sauce Deep fried breaded of chicken breast topped with and melted mozzarella cheese tomato sauce, smoked pork ham and mozzarella cheese served with fries and green salad CUMI GORENG TEPUNG 27 DORI STEAK 50 Fried breaded of calamari ring on bed green Grill dory fish fillet served with fries, sautéed mix lettuce and tartare sauce vegetable and lemon butter sauce BUFFALO CHICKEN WING 27 CHEESE GRILL BEEF SAUSAGE 50 Grill chicken wing with green salad and sweet chili Grill beef hot dog sausage stuffed with melted sauce mozzarella cheese, fries and onion gravy sauce LUMPIA VEGETARIAN 25 FISH AND CHIPS 45 5 pcs mini vegetable spring roll, green lettuce, Fried coated dory fish fillet served with green sweet & sour sauce garden salad, fries and tartare sauce FRENCH FRIES 20 Served with chili sauce and tomato ketchup -
Barrio Fiesta! Begin at Noon, May Really So “Innocent?” 26 at Barrio Fiesta
Hello GELO Memorial Things Just The TFC Hour with Beginning GELO to headline Day Event one of the events, The 9th Annual to Sizzle Sat., May 26, Veterans Memorial Are their innocent 7:30 p.m. at this Day Service will meetings over merienda year’s Barrio Fiesta! begin at noon, May really so “innocent?” 26 at Barrio Fiesta. Read the “Scandal.” Page 1 Page 1 Page 9 May 2018 · Vo l 2 N o5 FILIPINO AMERICAN VOIC E • U PLIFTING OUR COMMUNITY FREE inside Memorial Day and FSharionl Zialpsos ino Veterans hat does Memorial placed on each tomb stone Day mean to you? that spreads across the lawn This month’s columnist It comes and goes of the Veterans Cemetery. reveals senior’s goals. See year after year. When you ask Sometime during the official Google Is Not Everything . Wmost kids these days, it means ceremony, a visit from a heli - p.8 no school for the keiki or a copter takes place as it drops holiday for the working class. thousands upon thousands of On the front lawn of the rose petals and other local Kalana O Maui, 200 South blooms above the cemetery. High Street in Wailuku also I’ve witnessed this several known as the County Build - times already. I try my best to ing, you can count on seeing have my son accompany me tents set up with dozens of each time. From a young age, volunteers getting lei ready he was taught the value of From a young age, my son was taught the value of each of our These are not the only for the Memorial Day ceremo - each of our servicemen and servicemen and women. -
11955 88Th Avenue Delta, BC
PARTY TRAYS Soup SINIGANG NA BABOY $13.95 Lumpiang Shanghai 50 pcs - $40 100 pcs - $75 Pork BBQ (cater size; min. 40 pcs) $2.95/piece Pork belly and mixed vegetables in sour tamarind soup .95 Chicken BBQ (cater size; min. 40 pcs) $2.95/piece SINIGANG NA BANGUS BELLY $14 Embutido $10/piece Boneless milkfish and mixed vegetables in sour tamarind soup Chicken Emapanadas $1.99/piece (min. 25pcs) SINIGANG NA BAKA $15.95 Pritong Lumpia (vegetarian) 25 pcs - $50 Beef short ribs and mixed vegetables in sour tamarind soup Bangus Sisig $12.50/piece (min. 5 pcs) SINIGANG NA CORNED BEEF *NEW* $15.95 Rellenong Bangus $35/piece House-cured corned beef chunks and mixed vegetables SMALL MEDIUM LARGE in sour tamarind soup 13” x 10” x 1.5” 13” x 10” x 2.5” 20.75” x 13” x 2” SINIGANG NA HIPON $15.95 Bicol Express 50 70 130 Shrimp and mixed vegetables in sour tamarind soup Bopis 50 70 130 BULALO $15.95 Cebu Lechon 70 90 160 Beef bone marrow soup with vegetables Crispy Binagoongan 60 80 150 NILAGA $15.95 Dinakdakan 60 80 150 Beef short ribs, potato and baby bokchoy soup Dinuguan 50 70 130 .95 BEEF PAPAITAN *NEW* $14 Lechon Kawali 60 80 150 Beef kamto brisket, tripe and tendon soup Lechon Paksiw 55 75 140 .95 CHICKEN MAMI $8 Menudo 50 70 130 Chicken noodle soup Pork Sisig 60 80 150 BEEF MAMI $10.50 Beef noodle soup Lechon Sisig 70 90 170 LOMI $8.95 Tokwa’t Baboy 55 75 140 Chicken, pork and shrimp in egg drop noodle soup Bistek Tagalog 80 100 180 GOTO $8.95 Kaldereta 70 90 170 Beef tripe and tendon congee Kare Kare 70 90 170 FILIPINO RESTAURANT AND CATERING -
2244-5226 Ethnobotanical Studies of Some Plants
Journal of Nature Studies 17(2): 30-43 Online ISSN: 2244-5226 ETHNOBOTANICAL STUDIES OF SOME PLANTS COMMONLY USED AS VEGETABLES IN SELECTED PROVINCES OF THE PHILIPPINES 1 1 2 Rodel G. Maghirang , Claudette D. Oraye *, Menisa A. Antonio and Milagros S. Cacal3 1 Institute of Plant Breeding, College of Agriculture and Food Science, UP Los Baños, College, Laguna 2Research and Development Directorate, Mariano Marcos State University, Batac City 3Department of Agriculture - Palawan Agricultural Center, Puerto Princesa City *Corresponding author: [email protected] ABSTRACT – Documentation of underutilized vegetables and wild food plants and their utilization in municipalities of Ilocos Norte, Palawan and South Central Mindanao was conducted to prepare strategies for genetic conservation, propagation and eventually, breeding and commercialization of promising vegetables. Respondents were asked on the socioeconomics, ethnographic and ethnobotanical aspect of underutilized vegetables and wild food plants they are familiar with. A total of 27 species (18 families) were identified in Ilocos Norte, 28 species (23 families) in Palawan and 20 species (15 families) in South Central Mindanao. Vegetables cited ranged from herbs to trees with various plant parts being consumed. They were consumed as salad, sautéed dish, or viand cooked with fish paste. Some served as vegetable ‘toppings’ in popular dishes while others served as souring agents. Based on feedbacks from the respondents, some underutilized and wild food plants were found to have potential for commercialization and can provide an appreciable additional income to farm families. The results of this study will serve as a take-off point for the future evaluation of the different species for the development of varieties and lines as well as evaluation of their nutraceutical value.