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The cattle we fatten for our Program contribute to the market’s demand for high-quality beef cuts and parts. We brand our cattle meat, Angas Beef, known for its distinct Filipino taste and its fat and tender meat. Hotels are currently our main market, however, as our production continues to grow, we see ourselves expanding further to other markets such as restaurants and food businesses. Therefore, the demand for our quality beef products continues to rise with no signs of stopping or decreasing.
Farmcradle Balungao just opened its barn doors to students and community members who are interested in learning all about the ins and outs of farming in our Summer Jobs Program.
What will you expect to learn?
Through this summer job, you’ll learn how a big farm operates. You’ll get exposed and have hands-on experience with goats, chickens, and cattle, and learn how to take care of them. There are also activities that involve organic farming and vermiculture.
If you are put in admin duties, you’ll learn how to take account of the activities in the farm. You’ll learn how to manage groups and individuals, and make sure the farm is running smoothly.
Interested? Check out the guidelines below:
1. The applicant must be 15 – 19 years old and still studying.
2. The application is also open to the child/children, siblings/relatives of employees within the community.
3. The trainee would be working for 8 hours a day but shall not be allowed to work for more than 40 hours in a week according to Republic Act No. 9231.
4. The trainee would be receiving Php 150.00 per day as well as free breakfast and lunch.
5. No medical check-up would be needed. In cases when the applicant has asthma and/or other illnesses that can be transferred to the animals or affect other workers in the farm, he or she will be assigned to admin work.
6. No person below 18 years of age can be employed in a hazardous or deleterious undertaking (as per DOLE guidelines).
7. The summer job can last up to 100 days or until the school semester starts. (*Subject to change depending on the situation).
We are looking for:
*Other than learning, please expect that there will be some physical labor involved in a summer job at the farm.
We’re accepting applicants now!
Please email: Judith Peralta at email@example.com
Call 0917 124 3594 for more details.
Goat’s milk is a much healthier alternative, especially when it is raw and organic. Goats produce about 2% of the global milk supply and it is interesting that most of the populations of people who consume goat milks cite a lower incidence of allergies and digestive complaints. Here are some of the major benefits why you need to drink goat’s milk.
While the fat content of cow and goat’s milk is similar, the fat globules in goat’s milk are smaller, making it easier for your body to digest. Once it reaches your stomach, the protein in goat’s milk forms a softer curd than cow’s milk — only about 2 percent of goat’s milk is curd, compared to about 10 percent in cow’s milk — helping your body digest it with less irritation than cow’s milk.
Goat’s milk is also lower in lactose, or milk sugars than cow’s milk. A lot of people aren’t lactose intolerant and they simply have trouble digesting cow’s milk and aren’t actually allergic to lactose — goat’s milk can be a viable option.
Most people who are intolerant of cow’s milk are actually sensitive to one of the proteins found in it, A1 casein, and lack the ability to digest A1. In addition, cow’s milk is the number one allergy among children and can persist throughout adulthood. That’s because it contains more than 20 different allergens (including A1 casein) that can cause allergic reactions — often confused for seasonal allergy symptoms — which can range from hives and runny noses to abdominal cramping and colic in babies.
So what’s the big deal with A1 casein? This protein is highly inflammatory for some people, and inflammation is at the root of most diseases. A1 casein can contribute to gastrointestinal issues like irritable bowel syndrome, Crohn’s, leaky gut and colitis — and some less obvious problems, like acne, autoimmune diseases and skin issues like eczema.
While there are some cows who don’t produce A1 casein, namely Jersey and Guernsey cows, the majority of bovines in the U.S., Western Europe and Australia are Holstein and Fresian, which are A1 casein producers.
On the contrary, milk that contains mostly or exclusively A2 casein produces none of these inflammatory effects. Goat’s milk contains only A2 casein, making it, protein-wise, the closest milk to human breast milk. In fact, one study suggests that goat’s milk, when used as the first protein after breastfeeding, is less allergenic for babies than cow’s milk.
While cow’s milk is often touted as one of the main calcium-rich foods, there’s no need to worry about not getting enough of calcium when switching to goat’s milk. It’s actually richer in the mineral, with about 33 percent of the daily recommended value versus 28 percent in cow’s milk.
Goat’s milk also has high levels medium-chain fatty acids — 30–35 percent as opposed to 15–20 percent in cow’s milk. These fatty acids provide an energy boost that isn’t stored as body fat, help lower cholesterol, and can even help treat conditions like coronary diseases and intestinal disorders.
But wait, there’s more! Goat’s milk helps increase “good” cholesterol levels while reducing the bad ones. In fact, it’s got healing properties similar to olive oil and is recommended for keeping high cholesterol in check.
The fatty acids and triglycerides found in goat’s milk not only keep your insides running smoothly, but they help you look great on the outside, too. Their moisturizing qualities help keep skin baby soft. Goat’s milk also has high levels of vitamin A, which can improve your complexion, fight acne and improve overall skin health. In fact, it should be considered one of the home remedies for acne. The lactic acid found in goat’s milk helps get rid your body of dead skin cells and brighten skin tone; no more oily face!
Because goat’s milk has a pH level similar to humans, it’s absorbed by the skin with less irritation and helps keep bacteria at bay (goodbye, pimples!).
Moo-ve over, cows. While goat and cow milk might rank similarly for mineral content, goat’s milk might still be the winner.
That’s because early studies have found that nutrients like iron, calcium, magnesium and phosphorous were more easily digested and used by the body in goat’s milk than cow’s milk. Because of the bioavailability of these minerals, goat’s milk also looks promising for treatment of nutritional deficiencies like anemia and bone demineralization. In addition, it can help address all-too-common iron deficiency and magnesium deficiency.
In fact, researchers suggest that goat’s milk should be consumed regularly by individuals with malabsorption issues, anemia, osteoporosis or prolonged treatments with iron supplements.
Regularly intake of goat’s milk enhances the body’s ability to use iron and boosts regeneration of hemoglobin, making it a safe and natural way to treat osteoporosis and combat anaemia. The high levels of zinc and selenium found in goat’s milk also help prevent neurodegenerative diseases. It is also a key essential mineral in keeping the immune system strong and functioning normally.
Saturated Fat: 6.5 grams / 33 percent DV*
Carbohydrates: 11 grams / 4 percent DV
Protein: 10.9 grams / 4 percent DV
Cholesterol: 27 milligrams / 9 percent DV
Sugars: 11 grams
Sodium: 12 milligrams / 5 percent DV
Calcium: 327 milligrams / 33 percent DV
Phosphorous: 271 milligrams / 27 percent DV
Magnesium: 34.2 milligrams / 9 percent DV
Potassium: 498 milligrams / 14 percent DV
Copper: 0.1 milligrams / 6 percent DV
Zinc: 0.7 milligrams / 5 percent DV
Vitamin A: 483 IU / 10 percent DV
Vitamin B2 (Riboflavin): 0.3 milligrams / 20 percent DV
Vitamin C: 3.2 milligrams / 5 percent DV
Vitamin D: 29.3 IU / 7 percent DV
*Recommended Daily Value