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Pursuant
to Executive Order No. 197, directing all Departments, Bureau,
Commissions, Agencies, Offices and Instrumentalities of the National
Government, including government-owned or controlled corporations
to increase rates of fees and charges by not less than 20 percent,
the following fees (PhP) shall be imposed by the Animal products
Development Center (APDC) for services rendered.
| Section I |
SLAUGHTER FEES FOR HOGS |
|
| |
A. Stockyard fee
B. Slaughter fee
C. Butchers fee
D. Offal cleaning fee
E. Ante-mortem fee
F. Post-mortem fee
G. Cutting and deboning fees |
3.00 / head / day
45.00 / head
37.00 / head
15.00 / head
3.00 / head
0.25 / kg. carcass wt.
50.00 / carcass |
| Section II |
SALUGHTER FEES FOR CATTLE |
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| |
A. Stockyard fee
B. Slaughter fee
C. Butchers fee
D. Offal cleaning fee
1. Use of facilities only, no LPG used
2. Use of facilities with LPG
3. Use of facilities with APDC butchers LPG
E. Ante-mortem fee
F. Post-mortem fee
G. Cutting and deboning fees |
5.00 / head / day
95.00 / head
75.00 / head
25.00 / head
75.00 / head
150.00 / head
5.00 l head
0.25 / kg. Carcass wt.
100.00 / carcass
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| Section III |
SLAUGHTER FEES FOR SHEEP AND
GOAT |
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| |
A. Stockyard fee
B. Slaughter fee
C. Butchers fee
D. Offal cleaning fee
E. Ante mortem fee
F. Post-mortem fee |
3.00 / head / day
40.00 / head
35.00 / head
15.00 / head
1.50 / head
0.25 / kg. Carcass wt |
Section IV SERVICING AND PROCESSING
FEES FOR MEAT PRODUCTS
(per kilogram of meat)
¢ Servicing - all materials/ingredients
will be provided by l client, APDC provides facilities and technical
assistance
¢ Processing - meat materials are brought in by client,
APDC provides curing ingredients/spices, except some identified
ingredients, as indicated.
| A |
Products |
Servicing |
Processing |
| |
1. Quick Cured Ham
2. Chicken Ham
3. Bacon
4. Pork Tocino
5. Chicken Tocino
6. Beef/Pork/Tapa
7. Corned Beef
8. Hamburger
9. Structured Ham/Cooked Salmi/Embotido
10. Meat Loaf
11. Luncheon Meat/Bologna
12. Skinless Longganisa /Pork Nuggets
13. Fresh Native Sausages
14. Canton Sausages/Smoked Longganisa
15. Hotdog
aadditional 10.00/hour if to be tumbled
badditional 54.00/bacth if to be smoked
cclient will provide other needed ingredients
duse of autoclave 125.00/hour |
25.00
20.00
10.00
10.00a
7.00a
7.00a
12.00
10.00
15.00
15.00
15.00
10.00
10.00
10.00b
12.00d
|
70.00
55.00
20.00
22.00b
22.00c
20.00c
22.00
30.00c
60.00
70.00
70.00
30.00c
30.00c
60.00c
- - -
|
| B. |
Slicing fee |
5.00 / kg |
|
| C. |
Grinding fee |
5.00 / kg |
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| D. |
Storage fee |
1.50 /kg /day |
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Section V. LABORATORY SERVICES
FEES FOR MEAT AND MEAT PRODUCTS
| A. |
Microbial Analyses |
|
| |
1. Total Plate Count |
150.00 / sample |
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2. E. Coli |
200.00 / sample |
| B. |
Chemical Analyses |
|
| |
1. Moisture Content |
120.00 / sample |
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2. Fat Content |
216.00 / sample |
| |
3. Ash Content |
120.00 / sample |
| C. |
Physical Analyses |
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| |
1. pH, temperature, color |
75.00 / sample |
| D. |
Sensory Evaluation |
216.00 / sample |
| E. |
Carcass Evaluation |
100.00 / sample |
Section VI PROCESSING FEES FOR
DIFFERENT HIDES/SKINS
(per kg. of raw materials)
|
A.
B
C.
D.
E.
F.
G.
|
Processing into hair-on leather
Processing into tooling leather
1. Batch of 1-4 kgs. of wet salted
2. Batch of 5-10 kgs. of wet salted
Processing into upper leather (up to retannage only)
1. Bacth of 1-4 kgs. Of wet salted
2. Batch of 5-10 kgs. Of wet salted
Processing of fish skins and reptiles skins
1. Batch of 1-4 kgs. Wet salted skins
2. Batch of 5-10 kgs. Salted skins
Use of tanning drum only
Use of glazing machine only
Leathercraft (made to order)
1. Table names
2. Pen and pencil
3. Keychain
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85.00 / kg wet salted
115.00 / batch
325.00 / batch
80.00 / batch
510.00 / batch
182.00 / batch
765.00 / batch
13.00 / hour
5.00 / hour
500.00 / pc.
50.00 / pc.
30.00 / pc.
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Section VII TRAINING FEES
| |
Course Title |
Duration |
Training Fee
per Participant |
A..
B.
.
C.
D.
E.
F. |
Meat Processing for Prospective
Entrepreneurs
Techniques of Slaughtering Hogs/Catlle
With Slaughterhouse Operation
Meat Cutting
Flaying Techniques, Curing and Preservation of
Hides and Skies
Leather Manufacture
1. Tooling and Leathercraft
2. Upper
3. Hair-on
Bonecraft Making |
3 days
5 days
3 days
1 day
5 days
5 days
5 days
2 days |
1,700.00
1,800.00
2,200.00
800.00
2,300.00
2,000.00
2,300.00
1,100.00 |
Section VIII. FEES ON USE OF
CHILLING ROOMS (Rate/hr. @ 24 hrs./day)
| A. |
Use of Chilling room (curing room,
final
Products room) |
600.00 / day |
| B. |
Use of Carcass Chiller |
1,080.00 / day |
Section IX FEES ON USE OF OTHER
FACILITIES (8 hrs./day)
| A. |
Use of session room
with air-con |
600.00 / day |
| B. |
Use of session room
without air-con |
300.00 / day |
| C. |
Use of canteen with
air-con |
500.00 / day |
| D. |
Use of canteen without
air-con |
200.00 / day |
| E. |
Use of meat laboratory |
600.00 / day |
| F. |
Use of cutting/deboning
room |
85.00 / day |
Section X DORMITORY FEES
| A. |
Ordinary room without air-con |
75.00 / hd /day |
| B. |
Air-con room single occupancy |
300.00 / day |
| C. |
Air-con room double occupancy |
150.00 / day |
| D. |
Air-con triple occupancy |
150.00 / hd / day |
| E. |
Air-con quadruple occupancy |
150.00 / hd / day |
| F. |
Additional pillow |
10.00 / pc. |
| G. |
Additional blanket |
20.00 / pc |
| H. |
Extra bed |
100.00 / unit |
Section XI REPEALING CLAUSE
All previous Administrative Orders,
Circulars Rules and Regulations as parts thereof relative to
the herein subject matters which are inconsistent with the provisions
hereof are hereby repealed, amended or modified as the case maybe.
Section XII EFFECTIVITY
This Administrative Order shall
take effect fifteen (15) days after publication in the official
gazette or in a newspaper of general circulation.
Recommending Approval:
JOSE Q. MOLINA, DVM, MVS
Director IV
Bureau of Animal Industry
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| Approved by: |
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ARTHUR C. YAP
Secretary
Department of Agriculture |
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