03986nam a22001697a 4500 OSt 20210928100606.0 210928b |||||||| |||| 00| 0 eng d MMSU ULS Batoon,John Vincent M. Assessment of the bagnet enterprise in the cities of Batac and Laoag, Ilocos Norte / John Vincent M. Batoon 2019 xiii, 63 leaves Thesis ( BS Agribusiness) - Mariano Marcos State University ABSTRACT BATOON, JOHN VINCENT M. 2019. Assessment of the Bagnet Enterprise in the Cities of Batac and Laoag, Ilocos Norte. Undergraduate Thesis. College of Agriculture, Food, and Sustainable Development. Mariano Marcos State University. City of Batac 2906, Ilocos Norte. 63 pp. Adviser: Dr. Zenaida H. Esteban The study aimed to assess the 'bagnet' enterprise in the cities of Batac and Laoag, Ilocos Norte. Specifically, it aimed to characterize the socio-demographic profile, economic profile, production practices of the 'bagnet' producers and the problems encountered in 'bagnet' enterprise. There were 23 bagnet producers in the Cities of Batac and Laoag who served as respondents and those who have market stands in the city's public market were considered. The average age of the producers was 44 years of age, college graduates, married and have an average 5 family members. All of them did not attend any training/seminar related to the production of "bagnet' but they depend on their own knowledge or experience. All the 'bagnet' producers are registered members of the Meat Vendor Association in their respective city. On the economic profile, all the 'bagnet' producers considered production and selling of 'bagnet' as their primary source of income with an average income of Php10,913.00 and selling longganisa as their secondary income source with an average income of Php 7,826.00. The 'bagnet' producers invested an average initial capital of Php 17,130.00 and current capital of Php 20,087.00 which usually came from their personal earnings/savings and few borrowed from friends to cover the needed expenses. The 'bagnet' producers operated the enterprise within 6 to 7 days, majority of them had been involved in 'bagnet production for less than 10 years with an average produce of 19 kg per operation with an estimated income of Php11,087.00 in an standard price of Php 400.00/kg. The members of the family served as main labor provider in addition to hired labor of 1 to 3. In terms of 'bagnet' production practices belly was commonly used as the type of meat which is usually produced by the ‘bagnet' producers. They washed the pork for 3 to 4 times before placing in the sinublan that serves as the pot for boiling the meat. Majority used firewood as fuel and salt as the seasoning. Moreover, they used 3 to 4 gallons of water per pot and boiled the meat in water within 31 to 40 minutes under medium level of fire. After boiling the meat, the boiled meat was cooled for 10 to 30 minutes. In frying the boiled meat, majority of them used 3 to 4 gallons of pork fat. Before putting the boiled meat for deep frying, the cooking oil was pre-heated for 10 to 30 minutes then deep frying was done for more than 50 minutes. The 'bagnet' producers deep fried the meat 3 times using the medium level of fire. Most of the 'bagnet' producers cooled the "bagnet' followed by another deep-frying for 21 to 30 minutes. The medium size cut of 'bagnet' was preferred by the 'bagnet' producers and they use brown paper bag as primary packaging to absorb oil residue and plastic bag as secondary packaging material for protection when transporting the product. The problems encountered by the 'bagnet' producers included lack of equipment and high price of the raw material. In marketing, there is a very stiff competition in the enterprise and delayed payment of the 'bagnet' product were the common problems encountered by the 'bagnet' producers. ddc THEDIS 16493 16493 0 0 ddc 0 0 MMSU_MAIN MMSU_MAIN THESES 2021-09-28 5547 1 5547-UThesis 2025-11-20 2025-11-20 2021-09-28 THEDIS Room Use Only