Supreme Court E-Library
Information At Your Fingertips


  View printer friendly version

(NAR) VOL. 15 NOS. 3-4 / OCTOBER - DECEMBER 2004

[ BAI DEPARTMENT OF AGRICULTURE ADMINISTRATIVE ORDER NO. 23, September 27, 2004 ]

AMENDING REVISED SCHEDULE OF FEES AND CHARGES FOR THE SERVICES RENDERED BY THE ANIMAL PRODUCTS DEVELOPMENT CENTER (APDC) OF THE BUREAU OF ANIMAL INDUSTRY (BAI)



Pursuant to Executive Order No. 197, directing all Departments, Bureaus, 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 fee3.00/head/day
B. Slaughter fee45.00/head
C. Butchers fee37.00/head
D. Offal cleaning fee15.00/head
E. Ante-mortem fee3.00/head
F. Post-mortem fee0.25/kg. carcass wt.
G. Cutting and deboning fees50.00/carcass

SECTION II. Slaughter Fees for Cattle
 
A. Stockyard fee5.00/head/day
B. Slaughter fee95.00/head
C. Butchers fee75.00/head
D. Offal cleaning fee 
1. Use of facilities only, no LPG used25.00/set
2. Use of facilities with LPG75.00/set
3. Use of facilities with APDC butchers + LPG5.00/head
E. Ante-mortem fee5.00/head
F. Post mortem fee0.25/kg. carcass wt.
G. Cutting and deboning fees100.00/carcass

SECTION III. Slaughter fees for Sheep and Goat
 
A. Stockyard fee3.00/head/day
B. Slaughter fee40.00/day
C. Butchers fee35.00/day
D. Offal cleaning fee15.00/set
E. Ante mortem fee1.50/head
F. Post mortem fee0.25/kg.carcass wt.

SECTION IV. Servicing and Processing fees for Meat Products (per kilogram of meat)

Servicing - all materials/ingredients will be provided by 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

ServicingProcessing
   
1. Quick Cured Ham25.0070.00
2. Chicken Ham20.0055.00
3. Bacon10.0020.00b
4. Pork Tocino10.00a22.00c
5. Chicken Tocino7.00a22.00c
6. Beef/Pork Tapa7.00a20.00c
7. Corned Beef12.0022.00
8. Hamburger10.0030.00c
9. Structured Ham/Cooked Salami/Embutido15.0060.00
10. Meat Loaf15.0070.00
11. Luncheon Meat/Bologna15.0070.00
12. Skinless Longganisa/Pork Nuggets10.0030.00c
13. Fresh Native Sausages10.0030.00c
14. Canton Sausages/Smoked Longganisa10.00b60.00c
15. Hotdog12.00d-----
   
a additional 10.00/hour if to be tumbled  
b additional 54.00/batch if to be smoked  
c client will provide other needed ingredients  

d use of autoclave 125.00/hour

  
   
B. Slicing fee5.00/kg. 
C. Grinding fee5.00/kg. 
D. Storage fee1.50/kg./day 

SECTION V. Laboratory Services Fees for Meat and Meat Products:

A. Microbial Analyses

 
 1. Total Plate Count150.00/sample
 2. E.coli200.00/sample
   
B. Chemical Analyses 
 1. Moisture Content120.00/sample
 2. Fat Content216.00/sample
 3. Ash Content120.00/sample
   
C. Physical Analyses 
 1. pH, temperature, color75.00/sample
   
D. Sensory Evaluation120.00/sample
   
E. Carcass Evaluation100.00/sample

SECTION VI. Processing Fee for Different Hides/Skins (per kg. of raw materials)
 
A. Processing into hair-on leather85.00/kg. wet salted
B. Processing into tooling leather 
 1. Batch of 1-4 kgs. of wet salted115.00/batch
 2. Batch of 5-10 kgs. of wet salted325.00/batch
C. Processing into upper leather (up to retannage only) 
 1. Batch of 1 -4 kgs. of wet salted80.00/batch
 2. Batch of 5 -10 kgs. of wet salted510.00/batch
D. Processing of fish skins and reptile skins 
 1. Batch 0 - 4 kgs wet salted182.00/batch
 2. Batch of 5 -10 kgs wet salted skins765.00/batch
E. Use of tanning drum only13.00/hour
F. USe if glazing machine only5.00/hour
G. Leathercraft (made to order) 
 1. Table names500.00/pc
 2. Pen and pencil holder50.00/pc.
 3. Keychain30.00/pc.

SECTION VII. Training Fees

Course Title
Duration
Training Fee per Participant
    
A. Meat Processing for Prospective Entrepreneurs
3 days
1,700.00
B. Techniques of Slaughtering Hogs/Cattle with Slaughterhouse Operation
5 days
1,800.00
C. Meat Cutting
3 days
2,200.00
D. Flaying Techniques, Curing and Preservation of Hides and Skins
1 days
800.00
E. Leather Manufacture
 1. Tooling and Leathercraft
5 days
2,300.00
 2. Upper
5 days
2,000.00
 3. Hair-on
3 days
2,300.00
F. Bonecraft Making
2 days
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 Chiller1,080.00/day

SECTION IX. Fees on Use of Other Facilities (8 hrs./day)

 
  
A. Use of session room with air-con600.00/day
B. Use of session room without air-con300.00/day
C. Use of canteen with air-con500.00/day
D. Use of canteen without air-con200.00/day
E. Use of meat laboratory600.00/day
F. Use of cutting/deboning room85.00/hour
  
SECTION X. Dormitory Fees 
  
A. Ordinary room without air-con75.00/hd/day
B. Air-con room single occupancy300.00/day
C. Air-con room double occupancy150.00/hd/day
D. Air-con room with triple occupancy150.00/hd/day
E. Air-con room quadruple occupancy150.00/hd/day
F. Additional pillow10.00/pc.
F. Additional blanket20.00/pc.
G. Extra bed

100.00/unit

Note: Special rate of 50% discount will be given to coordinators from DA-RFUs, companions will be charged the usual rate.

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.

Adopted: 27 Sept. 2004


Recommending Approval:

(SGD.) JOSE Q. MOLINA, DVM, MVS
Director IV
Bureau of Animal Industry


Approved by:

(SGD.) ARTHUR C. YAP
Secretary
Department of Agriculture
© Supreme Court E-Library 2019
This website was designed and developed, and is maintained, by the E-Library Technical Staff in collaboration with the Management Information Systems Office.