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

Document Type

Thesis

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