(NAR) VOL. 15 NOS. 3-4 / OCTOBER - DECEMBER 2004
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 fee | 3.00/head/day |
B. Slaughter fee | 45.00/head |
C. Butchers fee | 37.00/head |
D. Offal cleaning fee | 15.00/head |
E. Ante-mortem fee | 3.00/head |
F. Post-mortem fee | 0.25/kg. carcass wt. |
G. Cutting and deboning fees | 50.00/carcass |
SECTION II. Slaughter Fees for Cattle
A. Stockyard fee | 5.00/head/day |
B. Slaughter fee | 95.00/head |
C. Butchers fee | 75.00/head |
D. Offal cleaning fee | |
1. Use of facilities only, no LPG used | 25.00/set |
2. Use of facilities with LPG | 75.00/set |
3. Use of facilities with APDC butchers + LPG | 5.00/head |
E. Ante-mortem fee | 5.00/head |
F. Post mortem fee | 0.25/kg. carcass wt. |
G. Cutting and deboning fees | 100.00/carcass |
SECTION III. Slaughter fees for Sheep and Goat A. Stockyard fee | 3.00/head/day |
B. Slaughter fee | 40.00/day |
C. Butchers fee | 35.00/day |
D. Offal cleaning fee | 15.00/set |
E. Ante mortem fee | 1.50/head |
F. Post mortem fee | 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 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 | 25.00 | 70.00 |
2. Chicken Ham | 20.00 | 55.00 |
3. Bacon | 10.00 | 20.00b |
4. Pork Tocino | 10.00a | 22.00c |
5. Chicken Tocino | 7.00a | 22.00c |
6. Beef/Pork Tapa | 7.00a | 20.00c |
7. Corned Beef | 12.00 | 22.00 |
8. Hamburger | 10.00 | 30.00c |
9. Structured Ham/Cooked Salami/Embutido | 15.00 | 60.00 |
10. Meat Loaf | 15.00 | 70.00 |
11. Luncheon Meat/Bologna | 15.00 | 70.00 |
12. Skinless Longganisa/Pork Nuggets | 10.00 | 30.00c |
13. Fresh Native Sausages | 10.00 | 30.00c |
14. Canton Sausages/Smoked Longganisa | 10.00b | 60.00c |
15. Hotdog | 12.00d | ----- |
| | |
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 fee | 5.00/kg. | |
C. Grinding fee | 5.00/kg. | |
D. Storage fee | 1.50/kg./day | |
SECTION V. Laboratory Services Fees for Meat and Meat Products:A. Microbial Analyses | |
| 1. Total Plate Count | 150.00/sample |
| 2. E.coli | 200.00/sample |
| | |
B. Chemical Analyses | |
| 1. Moisture Content | 120.00/sample |
| 2. Fat Content | 216.00/sample |
| 3. Ash Content | 120.00/sample |
| | |
C. Physical Analyses | |
| 1. pH, temperature, color | 75.00/sample |
| | |
D. Sensory Evaluation | 120.00/sample |
| | |
E. Carcass Evaluation | 100.00/sample |
SECTION VI. Processing Fee for Different Hides/Skins (per kg. of raw materials) A. Processing into hair-on leather | 85.00/kg. wet salted |
B. Processing into tooling leather | |
| 1. Batch of 1-4 kgs. of wet salted | 115.00/batch |
| 2. Batch of 5-10 kgs. of wet salted | 325.00/batch |
C. Processing into upper leather (up to retannage only) | |
| 1. Batch of 1 -4 kgs. of wet salted | 80.00/batch |
| 2. Batch of 5 -10 kgs. of wet salted | 510.00/batch |
D. Processing of fish skins and reptile skins | |
| 1. Batch 0 - 4 kgs wet salted | 182.00/batch |
| 2. Batch of 5 -10 kgs wet salted skins | 765.00/batch |
E. Use of tanning drum only | 13.00/hour |
F. USe if glazing machine only | 5.00/hour |
G. Leathercraft (made to order) | |
| 1. Table names | 500.00/pc |
| 2. Pen and pencil holder | 50.00/pc. |
| 3. Keychain | 30.00/pc. |
SECTION VII. Training FeesCourse 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 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/hour |
| |
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/hd/day |
D. Air-con room with triple occupancy | 150.00/hd/day |
E. Air-con room quadruple occupancy | 150.00/hd/day |
F. Additional pillow | 10.00/pc. |
F. Additional blanket | 20.00/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