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Bacolod City, Philippines Tuesday, January 22, 2019
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Sagay abattoir records
increased income: PVO
BY MARK L. GARCIA

 

The Provincial Veterinary Office reported a boost in income of the Sagay City abattoir in the last quarter of 2018 due to the expansion of operations through the cold storage capacity for carcasses.

PVO Animal Health and Meat Inspection Services Division chief, Dr. Ryan Janoya, noted the increase in the number of heads slaughtered by catering to more commercial hog raisers all over Negros Occidental, starting September last year.

This was observed during the PVO’s monitoring on the status of operation of slaughterhouses in the province this month, Provincial Veterinarian, Dr. Renante Decena, said yesterday.

With the increase in production at the Sagay abattoir, the meat products produced here were made available outside the province, especially in Cebu City, he said.

The Sagay Abattoir and Meat Processing Plant has a cold storage capacity of 50 to 100 tons of pork carcass, poultry, and other meat products, and slaughtering capacity of 50 to 100 heads per hour.

The Sagay abattoir started to market meat products instead of live animals, especially pigs, in the last quarter of 2018, Decena said.

He added that the provincial government has been promoting the marketing of frozen pork carcass as it is believed to be more beneficial compared to selling live animals.

“The selling of pork carcass eliminates lost weight, injuries and mortalities among animals during shipment, affecting meat quality,” he said.

PVO records showed that in Negros Occidental, the three slaughterhouses with double A accreditation are the Sagay Abattoir and Meat Processing Plant, Bacolod City Slaughterhouse, and the Victorias Foods Corporation.

The local registered meat establishments classified as “A” are located in 11 cities and nine towns of the province.

Records also showed that the daily average of slaughtered pig in the province is 773 heads.

Other slaughterhouses in the province are classified as Locally-Registered Meat Establishments and have no accreditation from the National Meat Inspection Services yet.

However, several LGUs in Negros are currently upgrading their slaughterhouse facilities in order to meet the NMIS standards for “AA” slaughterhouse classification, Decena added.*

 

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