Research and Development 14-Jun-2022 DA-PCC joins 10th Asian Buffalo Congress Researchers from the Department of Agriculture Philippine Carabao Center (DA-PCC) participated in the 10th Asian Buffalo Congress (ABC) with the theme “Buffalo Production for Food Security and Livelihood” held in Nepal and through a virtual platform in its member countries last October 25-29.
Research and Development 24-Jan-2022 Hydroponic corn fodder: Effective alternative for feed concentrates in calves’ diet For buffalo raisers, calves need to be protected, managed, and fed properly to grow economically at an optimum rate. However, calf morbidity and mortality still remain a challenge for small-scale farmers due to insufficient milk feeding, calf injuries, and diseases.
Research and Development 02-Jul-2021 Mapa-agahan, tanghalian, o hapunan - Kardeli, aprub sa bayan! Likas sa ating mga Pinoy ang hilig sa pagkain at pagluluto. Nguni’t maselan tayo pagdating sa kalidad ng anumang produktong pagkain. Patok sa panlasa kung ang ihahain sa atin ay pagkaing masustansya, masarap at madaling lutuin.
Research and Development 12-May-2021 Fermented corn grain by-product can increase buffalo milk production, income, study says Dairy carabaos’ milk can be increased by feeding them with corn distillers dried grains added with solubles (DDGS), a study by PCC showed.
Research and Development 12-May-2021 Study establishes agronomic characteristics, nutrient composition of ‘Pakchong 1’ when grown under Philippine condition Pakchong 1, an improved grass developed by Dr. Krailas Kiyothong of Thailand’s Department of Livestock Development (DLD), was studied by a group of researchers from the Central Luzon State University and the Philippine Carabao Center (PCC), to determine its agronomic characteristics and nutrient composition under Philippine condition.
Research and Development 12-May-2021 Whey, a cheese making by-product, can be developed into a sports drink, studies show Whey is a liquid by-product in cheese making and is usually dumped because it has no value. It is the greenish translucent liquid which remains after the curds are formed and drained in cheese production.
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