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