Description of commercial roasted pig (Lechon) processing in La Loma, Quezon City
Date
4-2013
Degree
Bachelor of Science in Agriculture
Major Course
Major in Animal Science
College
College of Agriculture and Food Science (CAFS)
Adviser/Committee Chair
Elpidio M. Agbisit, Jr.
Abstract
Abstract: The study aims to describe the processes involved in commercial roasted pig processing and understand the relationship between businessmen and consumers. Interviews were conducted with five Lechon producers and 30 consumers using a structured questionnaire, which aims to identify the processing time required to produce a whole Lechon, and identify the buying behavior and preferences of the consumers. Results show that large-scale businesses process 631 pigs every month while small scale businesses have an average production output of eight pigs on a regular week day and 37 on weekends. Native pigs require longer slaughtering, roasting and dripping time than commercial puti pigs. This may be due to the differences in physiology and meat quality between native and commercial puti pigs. The demand for Lechon pigs is influenced by the consumers' preference on Lechon pigs. Eighty percent of the consumers consume Lechon pigs only during occasions, 40% of the consumers buy a whole Lechon pig regardless of the size and more than 50% of the consumers look for Lechon with crispy skin and long body.
Language
English
Location
UPLB College of Veterinary Medicine (CVM)
Call Number
LG 993.5 2013 A3 /M46
Recommended Citation
Mendoza, John Ronald Sartenas, "Description of commercial roasted pig (Lechon) processing in La Loma, Quezon City" (2013). Undergraduate Theses. 1103.
https://www.ukdr.uplb.edu.ph/etd-undergrad/1103
Document Type
Thesis