Republic of the Philippines

DEPARTMENT OF AGRICULTURE
Southern Cagayan Research Center
Minanga Norte, Iguig, Cagayan
Email: scrc.rfo2@da.gov.ph
ISO 9001-2015 Certified No CIP/5310/17/11/1015

TRAINING DESIGN

TITLE : CAPABILITY BUILDING CUM TRAINING ON DUCK MEAT

PROCESSING, FOR BUSINESS ENTERPRISE.

DATE : January , 2021

VENUE : DA–SCRC Training Hall

PARTICIPANTS : Gammad farmer beneficiaries, LGU-Iguig and SCRC staffs

TOTAL BUDGET : P11,215.00

RATIONALE:

Duck products are becoming progressively popular in various areas. Duck meat
is scrumptious and provides a wonderful and nutritious source of protein. With an
increasing global population, rising protein intake per capita, and an open market
system, prospects for growth are high. People sought for a healthy replacement for pork
in the midst of the African swine disease outbreak, and duck meat, can be quite good
replacements. Thus, the Department of Agriculture-Southern Cagayan Research Center
is carrying out the project titled "Outscaling of Integrated Rice-Based Farming
System," in which 50 farmer recipients got (5) heads of duck.

Duck farming contributes significantly to farmers' welfare in terms of nutrition

and revenue. Duck farming in certain growing economies continue to operate under
traditional systems with low productivity and little access to commercial breeding
farms. However, in recent years, a changing technological, social, and economic
environment has intensified interest in the development of this industry. The
Department of Agriculture Southern Research Center: Research for development, as
well as market and support services, are essential to enhancing the economic relevance
of duck raising, particularly in areas where small-scale production is prevalent.
Commercial strain development, feeding tactics, and product innovations must be
strengthened, and regulations and standards must be established to ensure sustainable
small-scale duck production. Farmers can form FCAs (Farmer Cooperative Associations)
to facilitate efficient supply management, technology diffusion, improved production,
and market access, as well as to further assist and help farmers address issues and
concerns in order to boost their enthusiasm for prosperous, effective, and quality
production. Food safety and traceability should be addressed in order to encourage
coordinated and expanded units for duck meat and egg processing. Thus, marketing
duck meat and its products requires innovation to attract consumers and increase
market demand. Interventions for the production of low-fat duck meat and the
development of ready-to-cook or ready-to-eat duck meat-based products are required
to popularize duck meat. Further processing of duck by-products may become a
profitable business.
 Republic of the Philippines
DEPARTMENT OF AGRICULTURE
Southern Cagayan Research Center
Minanga Norte, Iguig, Cagayan
Email: scrc.rfo2@da.gov.ph
ISO 9001-2015 Certified No CIP/5310/17/11/1015

In line here to, Capability building and Training on Duck meat processing for
business enterprise is necessary and part of the intervention. Thus, this training was
conceptualized:

OBJECTIVE:

To equip recipients with competencies and resources on how to prepare/cook

duck meat processed products, so boosting the aptitudes of farmer-cooperators and
their wives in agribusiness

METHODOLOGY:

Lectures, Discussions, Demonstrate the proper procedure on how to cook/processed

duck product,

EXPECTED OUTPUT:

 Lectures, Discussions of different recipes of duck processed product.

 Conduct hands on demonstration on how to prepared duck processed product.
 Know their duties and responsibility as officers and members respectively.

BUDGETARY REQUIREMENTS:

Items Covers Unit Total

(No) Price (P) Cost (P)
Meals/Snacks
25 100 2,500.0
AM/PM snacks (sandwich and coke in can) 0
Lunch (pinakbet, fried fish, pork adobo, rice and 25 240 6,000.0
banana) 0

Total 8,500.00
 Republic of the Philippines
DEPARTMENT OF AGRICULTURE
Southern Cagayan Research Center
Minanga Norte, Iguig, Cagayan
Email: scrc.rfo2@da.gov.ph
ISO 9001-2015 Certified No CIP/5310/17/11/1015

Item Quantity Unit Unit Price Total Cost

(No) (P) (P)
INGREDIENTS
Duck meat 6 Kg 200 1,200.00
Soy Sauce (1 L) 2 Bot 45 90.00
Vinegar (1 L) 2 Bot 45 90.00
Oyster Sauce (1 L) 1 Bot 50 50.00
Garlic 1 Kg 100 100.00
Ginger 1 Kg 100 100.00
Black Pepper 1 Pack 25 25.00
Onion 1 kg 200 200.00
Coconut milk 2 sachet 100 200.00
Chili powder 1 sachet 50 50.00
Laurel leaf 1 pack 50 50.00
Seasoning 1 kg 200 200.00
Softdrink (sprite) 2 L 60 120.00
Calamansi 1 Kg 120 120.00
Honey (300 grams) 1 Bot 120 120.00
Total P 2,715.00
Total P 11, 215.00
Prepared by: Reviewed by:

MC REITH C. RODRIGUEZ FERDINAND B. ENRIQUEZ

Science Research Technician II Science Research Specialist II

ZILDJAN A. PURWEL
Science Aide
Approved:

BLESITA C. TEGA
ACC III / SCRC Manager
 Republic of the Philippines
DEPARTMENT OF AGRICULTURE
Southern Cagayan Research Center
Minanga Norte, Iguig, Cagayan
Email: scrc.rfo2@da.gov.ph
ISO 9001-2015 Certified No CIP/5310/17/11/1015

PROGRAMME
Capability building cum training on Duck Meat Processing,
for Business Enterprise.
Minanga norte, Iguig , Cagayan
DA – SCRC
December 14, 2021
PARTICULARS/TOPIC RESOURCE PERSON

Part I. Arrival and Registration DA-SCRC Secretariat

Part II. Opening Program

Invocation AVP
National Anthem AVP

Acknowledgement of Guest and participants MERCENARIO ENAMEL

Science Research Assistant

Welcome and Opening Message BLESITA C. TEGA

ACC III/SCRC MANAGER

Message Engr. JAMES BALUBAL

Municipal Agriculturist

HON. VERONICA SORIANO

Barangay Captain

Overview of the Training EDITA F. SUNIO

Science Research Specialist II

PART III. Topics/Lecture and

Topic I:
-Meat Processing MC REITH C. RODRIGUEZ
-Hands on Demonstration Science research technician

PART IV. Closing Message FERDINARD ENRIQUEZ

Senior Research Specialist II

---end---

Masters of Ceremony
Zildjan Agcaoili Purwel