Basic Swine Production and Management
Principles of swine production and management of swine farm, stock selection, housing, feeds and feeding, disease prevention and economics of swine production.
Date and time | (to be arranged) |
Venue, course fee and other requirements | (to be announced) |
Coordinator | N.L. de Castro |
Email addresses | [email protected]; [email protected] |
Contact numbers | 0995 4186 498; (049) 536-3426/2547; (049) 536 2547 |
Minimum number of participants | 10 |
Poultry Production and Management
Principles of poultry production (broiler and layer) and management practices (stock selection, housing, feeds and feeding, disease prevention and control, and economics of poultry production.
Date and time | (to be arranged) |
Venue, course fee and other requirements | P 2,500 per person |
Coordinator | N.L. de Castro |
Email addresses | [email protected]; [email protected] |
Contact numbers | 0995 4186 498; (049) 536-3426/2547; (049) 536 2547 |
Minimum number of participants | 10 |
Prevention and Control of Swine and Poultry Diseases
Principles and methods of swine and poultry disease diagnosis, prevention and control
Date and time | (to be arranged) |
Venue, course fee and other requirements | P 2,000 per person |
Coordinator | N.L. de Castro |
Email addresses | [email protected]; [email protected] |
Contact numbers | 0995 4186 498; (049) 536-3426/2547; (049) 536 2547 |
Minimum number of participants | 10 |
Slaughtering and Fabrication of Farm Animals
Basic principles in selection and management of animals prior to slaughter and procedures in slaughtering and fabrication of farm animals for supermarket style of retailing meats.
Date and time | (to be arranged) |
Venue, course fee and other requirements | P 2,500 per person |
Coordinator | N.L. de Castro |
Email addresses | [email protected]; [email protected] |
Contact numbers | 0995 4186 498; (049) 536-3426/2547; (049) 536 2547 |
Minimum number of participants | 10 |
Meat Processing. Processing of Tocino, Corned Beef, Fresh Sausage and the Like
Principles, methods, and marketing of tocino, corned beef, fresh sausage and the like
Date and time | (to be arranged) |
Venue, course fee and other requirements | P 2,000 per person |
Coordinator | N.L. de Castro |
Email addresses | [email protected]; [email protected] |
Contact numbers | 0995 4186 498; (049) 536-3426/2547; (049) 536 2547 |
Minimum number of participants | 10 |
Duck Production and Management
Principles of duck production and management practices (stock selection, housing, feeds and feeding, disease prevention and control, and economics of duck production).
Date and time | (to be arranged) |
Venue, course fee and other requirements | P 2,500 per person |
Coordinator | N.L. de Castro |
Email addresses | [email protected]; [email protected] |
Contact numbers | 0995 4186 498; (049) 536-3426/2547; (049) 536 2547 |
Minimum number of participants | 10 |
Beef Cattle Production and Management
Principles of beef cattle production and management practices (stock selection, housing, feeds and feeding, disease prevention and control, and economics of beef cattle production).
Date and time | (to be arranged) |
Venue, course fee and other requirements | P 2,500 per person |
Coordinator | N.L. de Castro |
Email addresses | [email protected]; [email protected] |
Contact numbers | 0995 4186 498; (049) 536-3426/2547; (049) 536 2547 |
Minimum number of participants | 10 |
Ration Formulation
Principles involved in actual formulation of rations for livestock and poultry using most commonly available feed ingredients and actual least cost feed formulation using the computer.
Date and time | (to be arranged) |
Venue, course fee and other requirements | P 3,000 per person |
Coordinator | N.L. de Castro |
Email addresses | [email protected]; [email protected] |
Contact numbers | 0995 4186 498; (049) 536-3426/2547; (049) 536 2547 |
Minimum number of participants | 10 |
Feed Quality Control
Physical and chemical evaluation methods and techniques to determine the quality of feed ingredients.
Date and time | (to be arranged) |
Venue, course fee and other requirements | P 3,000 per person |
Coordinator | N.L. de Castro |
Email addresses | [email protected]; [email protected] |
Contact numbers | 0995 4186 498; (049) 536-3426/2547; (049) 536 2547 |
Minimum number of participants | 10 |