Sobrang taas na ng presyo ng itlog! Kaya naman ang food explorer natin, bumisita sa isang poultry farm para alamin bakit nga ba ang mahal ng itlog ngayon? Panoorin ang video.
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories. Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories. Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
Category
😹
FunTranscript
00:00Yes, Ivan and Anjou, Basta Pinoy Almusal.
00:04Yes, yes, the egg, it's so small.
00:07It's like extra small.
00:09If it's extra large, it's extra small.
00:11I don't think it should be separated.
00:14That's why.
00:15It's private.
00:16That's why.
00:17Oh, no.
00:19It's too expensive now, Zuzie.
00:21Actually, it's a staple in the Pinoy family.
00:25And it's still possible to increase it.
00:27That's why Chef JR is our food egg explorer today
00:31in San Ildefonso, Bulacan
00:32to find out why eggs are expensive.
00:35Chef, how much are the eggs there now?
00:38Can you expound?
00:40A blessed morning, ladies.
00:42A blessed morning, food explorers and our fans there.
00:45Yes, you're right.
00:46A lot of our fans are very greedy
00:49because of the high price of our staple.
00:53Like what Ms. Zuzie said, the eggs.
00:55We're here in San Ildefonso, Bulacan
00:57with the owner of the poultry farm
01:01that we went to, Sir Bong.
01:03Sir, a blessed morning.
01:04Good morning.
01:05Sir, we have a lot of chickens here.
01:07How many are these?
01:08How many heads?
01:093,700 heads.
01:113,700 heads.
01:12That's a lot.
01:13Sir, how many eggs do we harvest here every day?
01:183,500.
01:19That's a lot.
01:21So, more or less, at least 150 trays, right?
01:24More or less.
01:26So, as you can see, we've harvested a lot.
01:30Sir Bong, what's next in our process?
01:33We're going to weigh the grading machine.
01:35So, the grading machine is something that you also invested in, right?
01:40Yes.
01:41It can't be done manually, right?
01:42It can't. It's hard.
01:43But Sir, I have a question.
01:45Before the grading machine,
01:47how often do you feed your chickens?
01:51Twice a day.
01:52Twice a day.
01:53So, it's the same formula for feeding?
01:55Yes, it's the same formula.
01:57Sir, how long does it take for our chickens to lay eggs?
02:06Do you call it RTL here?
02:09We call it 16 weeks.
02:10After 22 weeks, they will lay eggs.
02:12Okay.
02:13So, it's continuous?
02:15How long will it take?
02:1720 to 24 months.
02:19So, they can lay eggs for 24 months.
02:22How often do they lay eggs?
02:24Is it every day?
02:25Every day.
02:26One?
02:27One for each chicken and one for each egg.
02:28So, they can lay eggs for almost 1,000 pieces, right?
02:32365 times 2.
02:34So, this is what we call a heart-shaped grading machine.
02:38This is what we have with us.
02:39How do you weigh this, ma'am?
02:43There you go.
02:44Ma'am, does it automatically weigh the eggs?
02:47Yes.
02:48That's great, right?
02:49Yes.
02:50That's great.
02:51We used to see people eyeballing the small, medium, and large eggs manually.
02:56What about now, ma'am?
02:58Sir Bong, why do you think the price of eggs went up?
03:02I think it's because of the increase in the number of feed ingredients
03:05and the number of chickens laying eggs in different places like Batangas and Bebesia.
03:10There are birds that hit the eggs.
03:11Yes, there are birds that hit the eggs.
03:12What's that? A bird flu?
03:13Some of the chickens are laying eggs now.
03:18The chickens are getting old.
03:19The season has changed.
03:21Okay.
03:22What's the price of your farm gate, sir Nang Kwan?
03:26For example, our large eggs.
03:27Our large eggs are from P230 to P240.
03:31There's our list.
03:33Okay.
03:34Sir Bong, of course,
03:35we're not just bringing information to our customers,
03:39but also a recipe that I'm sure we'll benefit from,
03:43especially for people like me who love eggs.
03:46We're going to make omurice or omelette rice.
03:49Sir Bong, I'm sure you can make all kinds of omelette rice here.
03:55That's new.
03:56Basically, omelette rice.
03:58That's our recipe.
04:00We have fried rice here.
04:02You can add any kind of fried rice you want.
04:05We have green peas here.
04:07We also have ham here.
04:08We seasoned it with soy sauce.
04:11And, of course, this is our omelette.
04:15So, we have here our pan.
04:23There.
04:24It's important to control the temperature.
04:28I mean, it also depends on your omelette,
04:31or the consistency of your omelette.
04:34But here, we're controlling it.
04:37We're controlling it.
04:38The pan also needs to be non-stick
04:40if you want to get the presentation.
04:45There.
04:48We can now fold this.
04:50Once you see that the bottom is starting to form.
04:56In our kitchen,
04:57this is one of the trade tests we do
05:00to our applying cooks
05:02on how good they are at making omelette.
05:05Because this is where you'll know
05:07how skilled our cook is.
05:09So, while our omelette is resting,
05:14I'll prepare our plating.
05:18There.
05:19So, we have here our fried rice.
05:28There.
05:30So, let's just arrange it.
05:31These are restaurant-level dishes.
05:35So, we'll just place our omelette.
05:39And then, of course,
05:42we need to place this in the middle.
05:45But then again,
05:46it depends on what type of consistency you want.
05:49But for those who watch food in Japan,
05:53this is how it looks.
05:54And of course, our sauce.
05:56There.
06:00Our omelette rice is a bit technical,
06:02but once you practice it more,
06:05you'll be able to get a better look and consistency.
06:08But,
06:10whatever the outcome,
06:11I'm sure it'll still taste good
06:12if you make it at home.
06:14It's ready.
06:15Our omurice.
06:17There.
06:18It's very simple.
06:19It's perfect.
06:21It's worth it.
06:22Even if the egg is a bit expensive for this recipe,
06:25it's worth it.
06:26Continue on with our food adventures here, Kapuso.
06:29And of course, I won't let you down.
06:31So, always tune in to your country's morning show
06:34where you'll always be the first to learn!
06:41Oh my!