Adding a new product to your main line could be a winning strategy in these challenging times. And that could be the reason why the owners of Sunshine free-range chickens are developing what could be bestsellers, especially among the growing number of health-conscious consumers.

Very recently Sandy and Dr. Rey Itchon invited a panel of tasters to sample their new products consisting of different versions of processed free-range chicken meat.

The top choice of the tasters was easily the sausage ala Vigan longanisa which is without discernible fat but is juicy. Developed by the Animal Products Development Center (APDC) of the Bureau of Animal Industry headed by Joy Contreras, it consists of minced meat of naturally-farmed Sunshine chickens spiced with native garlic, coco sugar, vinegar, pepper, atsuete and salt to taste.

Another favorite was the Italian sausage which is spiced with herbs, black pepper, fennel, paprika, garlic and chili. Then there is the Polish version which is spiced with salt, coco sugar, black pepper, garlic, mustard, thyme and basil. Other new chicken products are chicken burger patties, ham and barbecue-flavored sausage.

Aside from processed chicken meat for the health-conscious customers, Solraya will soon come out with a Sunshine chicken for egg production. For more info, log on to http://solraya.blogspot.com.
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MANGO SEMINAR. Antonio S. Rola will conduct a whole day seminar on mango production on Saturday, January 23, at the AANI Urban Farm in Antipolo City. Aside from the lecture, he will demonstrate proper pruning on site. The AANI Urban Farm is at the Kingsville Court Subdivision with entrance at the Sumulong Highway, near the Shell station.