Micro-entrepreneurs Learn Meat Processing

Nearly 40 CCT micro-entrepreneur partners learned how to make siomai, pork tocino, skinless longanisa, and restructured ham at a meat processing seminar recently offered by CCT’s Business Development Services unit.

The speaker was Paz M. Katigbak, sales and technical manager of MGM Commodities Corp. 

The Nanays watched  the actual meat processing procedure, received copies of recipes, and learned of cures, seasonings, and  packaging material for the products. They were also shown production cost, profit, and selling price per kilogram. At the end of the seminar everyone was given pieces of the finished products for tasting. 

The BDS unit hopes this learning will add value to current meat products already being produced by some of the Nanays and will improve income opportunities for the rest.

The seminar was held at the support office in Manila on March 23, 2012. 

An assistant demonstrates how an ordinary kitchen funnel can be used to stuff meat into casing. 

Newly processed meat products being cooked for a tasting session at the end of the seminar.

Seminar attendees take notes and listen intently. 

Liza Quirante, a micro-enterpreneur from Intramuros, Manila and  a recent graduate of the Grassroots
Entrepreneurship and Management (GEM) course, uses some spare minutes during the seminar
 to  tell fellow CCT community partners of the benefits of attending GEM.