ISSN No.

2244-2057
PCAARRD Farm Primer No. 1/2012

Innovations on Chevon
Recipes and Canning
Procedures

PHILIPPINE COUNCIL FOR AGRICULTURE, AQUATIC

AND NATURAL RESOURCES RESEARCH AND DEVELOPMENT
Department of Science and Technology
CAGAYAN VALLEY AGRICULTURE AND RESOURCES RESEARCH

Innovations onAND
Chevon
Recipes and Canning Procedures
DEVELOPMENT CONSORTIUM (CVARRD)
Isabela State University

About PCAARRD
The Philippine Council for Agriculture, Aquatic and Natural Resources
Research and Development (PCAARRD) is one of the sectoral councils under
the Department of Science and Technology (DOST). PCAARRD was established
on June 22, 2011 through the consolidation of the Philippine Council for
Agriculture, Forestry and Natural Resources Research and Development
(PCARRD) and the Philippine Council for Aquatic and Marine Research and
Development (PCAMRD).
The Council formulates policies, plans, and programs for science and
technology-based research and development in the different sectors under
its concern. It coordinates, evaluates, and monitors the national research and
development (R&D) efforts in the agriculture, aquatic, and natural resources
(AANR) sectors. It also allocates government and external funds for R&D and
generates resources to support its program.
PCAARRD is engaged in active partnerships with international, regional, and
national organizations and funding institutions for joint R&D, human resource
development and training, technical assistance, and exchange of scientists,
information and technologies.
It also supports the National Agriculture, Aquatic and Resources Research
and Development Network (NAARRDN) composed of national multi- and singlecommodity and regional R&D centers, cooperating stations, and specialized
agencies.
As such PCAARRD has been a potent arm in catalyzing the Philippine
AANR sectors toward self-sufficiency and global competitiveness.

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PHILIPPINE COUNCIL FOR AGRICULTURE,

AQUATIC AND NATURAL RESOURCES
RESEARCH AND DEVELOPMENT

Los Baos, Laguna, Philippines 4030
Los Baos - (63) (049) 536-0014/536-1956/536-2305/
536-2383/536-5907/536-6980/536-7927
Los Baos - (63) (049) 536-0016/536-7922
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(63) (02) 837-1651
pcaarrd@pcaarrd.dost.gov.ph
http://www.pcaarrd.dost.gov.ph

OFFICE OF THE EXECUTIVE DIRECTOR

Dear Reader:
Chevon or goat meat is rapidly gaining popularity as a healthy meat
in the country. It is leaner than beef and is lower in fat, saturated fat,
calories and cholesterol than beef, pork, chicken or lamb. It is also easier
to digest. Because of these advantages, demand has increased over the
years.
Although at the moment, supply of goat in the country is low, various
value adding activities have been readied in preparation for the influx
of supply. One of these is the innovation in preparing and canning
of different traditional recipes, which is an output of the program,
Enhancement of Artificial Insemination and Meat Processing Technologies
towards Production of Quality Slaughter Goats in Cagayan Valley.
This publication introduces three traditional recipeschevon
kaldereta, adobo, and kilawin. The original recipes were enhanced and
the nutritional values studied to ensure that each is a healthy alternative
to the traditional one. Canning procedures were also enhanced.
Entrepreneurs can therefore use this as a guide to a healthy and
profitable enterprise.
Sincerely yours,
PATRICIO S. FAYLON
Executive Director

PCAARRD Farm Primer No. 1/2012

Innovations on Chevon
Recipes and Canning
Procedures

Philippine Council for Agriculture, Aquatic and

Natural Resources Research and Development (PCAARRD)
Department of Science and Technology (DOST)
Cagayan Valley Agriculture and Resources Research and
Development Consortium (CVARRD)
Isabela State University
Los Baos, Laguna
2012

First Edition 2012

ISSN 2244-2057

Bibliographic Citation:
Philippine Council for Agriculture, Aquatic and Natural Resources
Research and Development. Innovations on chevon recipes and
canning procedures. Los Baos, Laguna: PCAARRD-DOST, CVARRDISU, 2012. 8p. - (PCAARRD Farm Primer No. 1/2012)

ii

Foreword
Goat production is a promising enterprise in Cagayan Valley because
of the regions wide and fertile land resources. With the industrys
importance in the countryside, different R&D initiatives were conducted
to provide long term solutions to the problems of production, product
development, and marketing.
At present, there is limited information on the carcass and meat
characteristics of different breeds of goats. This is mainly because
goats in the Philippines are sold on a per head basis and their carcasses
seldom undergo standard fabrication procedures. A regional program,
Enhancement of Artificial Insemination and Meat Processing Technologies
towards Production of Quality Slaughter Goats in Cagayan Valley has
formulated ways and means to improve quality of chevon for marketing.
One of these is the innovation in preparing and canning of different
traditional recipes.
This publication introduces three traditional recipes, chevon
kaldereta, adobo, and kilawin. The original recipes were enhanced and
the nutritional values studied to ensure that each is a healthy alternative
to the traditional one. Canning procedures were also enhanced. It is
our hope that these outputs will serve as a guide to entrepreneurs in
developing a healthy and profitable chevon canning enterprise.

ROMEO R. QUILANG
Chair, Regional Research and
Development Coordinating

Committee (RRDCC)
CVARRD and President, ISU

PATRICIO S. FAYLON
Executive Director
PCAARRD-DOST

iii

Acknowledgment
This publication is a result of the project, Value-adding of Goat Meat
Products through Processing and Packaging. The following institutions
are highly appreciated for their contribution to the project and the
production of this publication:
l

The Animal Products and Development Center-Bureau of Animal

Industry (APDC-BAI), for collaborating with ISU in the fabrication
of the cuts;

The Federation of Goat and Sheep Producers and Associations of

the Philippines, Inc. (FGASPAPI), for contributing positive inputs to
the standardization of chevon meat cuts and recipes;

The Cagayan State University (CSU), for project collaboration; and,

To the different goat raisers associations and private

entrepreneurs for signifying their interest to be part of the
commercialization of chevon in the country.

iv

Contents
Foreword.............................................................................................. iii
Acknowledgment................................................................................. iv
Introduction...........................................................................................1
Chevon Kaldereta................................................................................2
Chevon Adobo.....................................................................................3
Chevon Kilawin....................................................................................4
Canning................................................................................................. 5
References ............................................................................................7

Introduction
Value-adding components such as product canning, vacuumpackaging, labeling, and nutrition fact assessment can greatly influence
the marketability of chevon products in the local and even in the global
market scene. The project, Value adding of goat meat products through
processing and packaging, aims to improve the local communities
existing trade secrets in goat meat products culinary craft through valueadding services. As such, three recipes were enhanced and packed in tin
cans ready for commercialization. Furthermore, the nutritional contents
of each refined recipe were studied to ensure the health benefits that can
be derived from them.

a)

b)

c)
Fig. 1. The different value-added goat-based products; a) choice
cuts; b) vacuum-packed cuts; and c) canned products.

Innovations on Chevon Recipes and Canning Procedures

Chevon Kaldereta


Marinade







For Sauteing


After Sauteing

Ingredients
Chevon
Vinegar
Soy sauce
Salt
Black pepper
Monosodium glutamate (MSG)
Tomato paste
Garlic (fresh)
Onion
Margarine
Garlic (fresh)
Onion
Liver spread
Chick peas, canned
Potatoes, diced
Red bell pepper, squared
Carrots, diced
Cheese, grated
Pineapple tidbits (canned)
Bayleaf
Chili labuyo

Amount
1 kg
33 ml
50 ml
4g
1.25 g
0.5 g
88 g
5.5 g
50 g
9g
5.5 g
50 g
100 g
75 g
150 g
85 g
100 g
45 g
100 g
12 pcs
3 g (23 pcs)

Procedure
1. Marinate chevon with the next eight ingredients for 30 minutes.
2. In a saucepan, saut in margarine the garlic and onion. Add the
marinated meat.
3. Add liver spread, cheese, pineapple tidbits, bayleaf, chili, and the rest
of the vegetables. Simmer for 30 minutes.
4. Fill each 211 x 300-sized cans with 200 g of this mixture.
5. Heat cans for 1 hour in an autoclave or pressure cooker at 15 pounds
per square inch (psi).
6. Cool in running water.
7. Wipe dry and label.
2

Innovations on Chevon Recipes and Canning Procedures

Chevon Adobo

Ingredients

Chevon

Soy sauce

Vinegar

Black pepper

MSG

Bayleaf

Brown sugar

Salt

Onions (fresh)

Garlic (fresh)

Liver spread

Oil

Procedure

Amount
1 kg
90 ml
50 ml
3g
1g
0.15 g
10 g
2.5 g
50 g
11 g
42.50 g
100 ml

1. Marinate meat with the first seven ingredients and half the amount
of onion and garlic for 30 minutes.
2. In a saucepan, saut the remaining garlic and onions and add the
marinated meat.
3. Add liver spread and simmer for 30 minutes.
4. Fill each 211 x 300-sized cans with 200 g of this mixture
5. Heat cans for 1 hour in an autoclave or pressure cooker at 15 psi.
6. Cool in running water.
7. Wipe dry and label.

Innovations on Chevon Recipes and Canning Procedures

Chevon Kilawin

Ingredients

Meat

Marinade
Salt
Black pepper
Garlic
Vinegar
MSG
For Sauting
Oil
Garlic
Onion
After Sauting
Onions
Ginger
MSG
Salt
Calamansi juice
Liver spread

Amount
1 kg skin
2 kg lean meat
12.5 g
2.5 g
10 g
77.5 ml
2g
100 ml
40 g
50 g
365.5 g
275 g
3.75 g
17.5 g
182.5 ml
127.5 g

Procedure
1.
2.
3.
4.
5.

Boil skin until tender. Cut into small strips.

Marinate lean meat with the marinade ingredients for 30 minutes.
Fry in oil and cut into strips just like the skin.
Saut skin and lean meat with garlic and onions.
After sauteing, add chopped onions, ginger, MSG, salt, and calamansi
juice, and liver spread.
6. Mix until uniformly blended.
7. Fill each 211 x 300-sized cans with 200 g of the mixture while it is hot.
8. Heat cans for 1 hour in an autoclave or pressure cooker at 15 psi.
9. Cool in running water.
10. Wipe dry and label.
4
Innovations on Chevon Recipes and Canning Procedures

Canning
Canning is the preservation of foods in hermitically sealed containers
such as tin cans, glass jars, or other suitable containers, through heat
application.

The primary objective of thermal

processing of canned foods is to ensure
the destruction of all living organisms
and naturally occurring enzymes capable
of spoiling the food, endangering consumers
health. At present, canned foods have become desirable commercial
items, as they are easily available as ready-to-use consumer goods and
easily stored and transported.

Innovations on Chevon Recipes and Canning Procedures

Canning Procedure

Selecting and inspecting raw materials

Preparation of raw materials

Filling into tin cans

Pre-cooking

Sealing/Can seaming

Heat processing using autoclave

(at 15 psi for 1 hour)

Labelling

Cooling

Innovations on Chevon Recipes and Canning Procedures

Reference
Nayga, J.N. CVARRD regional program on the enhancement of artificial
insemination and meat processing technologies towards production
of quality slaughter goats in Cagayan Valley, 2011. (Terminal
Report; PCARRD-ISU-funded).

Innovations on Chevon Recipes and Canning Procedures

Production Team
Writers
Aubrey Joy M. Balbin, CVARRD
Emelita B. Valdez, CVARRD
Mila R. Andres, CVARRD
Beulah Estrada, CVARRD
Technical Experts
Jonathan N. Nayga, Program Leader, CVARRD Regional Program
on Goat
Edwin C. Villar, Director, Livestock Research Division (LRD), PCAARRD
Volume Editors
Vanessa V. Carriedo, Regional Applied Communication Office
Coordinator, CVARRD
Anna Marie P. Alo, Supervising Science Research Specialist, LRD,
PCAARRD
Joel Eneristo A. Joven, Applied Communication Division (ACD),
PCAARRD
Layout Artist
Marina T. de Ramos, ACD, PCAARRD

Innovations on Chevon Recipes and Canning Procedures