AN EXEC’S STRATEGY: Small and manageable flock that produced the best salted eggs

A small flock of ducks is easy to manage, especially for one who is a full-time employee, just farming as a sideline.
Efren Sotto’s salted eggs had oily yolk and did not have bad smell because he only used fresh eggs.

Here’s one farming strategy from an executive that I would like you to read. So read on!

CIRCA 1993 – A young executive’s idea of farming as a sideline impressed us when we met him at the Agi-Kapihan forum in February 1993. He was into producing salted duck eggs and raising hito. His main strategy was to stay small and manageable, but always keeping in mind to maintain the high quality of whatever he produced.

PROFESSIONAL WHO LOVED FARMING– The fellow is Efren Sotto who was at the time of our interview was the communications manager of Pilipinas Shell’s Corporate Affairs Department. He finished a Foreign Service course at the University of the Philippines but was very much interested in farming, raising ducks and hito in his farm in Laguna.

SMALL  FLOCK – Unlike other ambitious raisers, Efren just maintained a flock of ducks numbering 500 which gave him an average of 260 eggs a day. That already gave him a fairly good return because he added substantial value by making salted eggs that commanded a premium price of P4 apiece. At that time, that was considered a high price as most other salted egg makers sold theirs at P3.20 each.

SEAL OF GUARANTEE -His salted duck eggs were not colored red but they carried a seal of guarantee. If for one reason or another the buyer thinks the egg he bought was below standard, he could return the seal and it will be replaced. But he hastened to add that did not happen because he really saw to it that the salted eggs’ quality was always maintained. The yolk of his salted egg was oily and did not have any undesirable smell. How did he maintain the high quality?

ONLY FRESH EGGS – Well, he only salted the eggs that he produced in his farm. That way, he was really sure that the eggs were fresh. Some of the other salted egg makers, he observed, used the infertile eggs that were discarded by the balut makers after candling. Those were at least 10 days old and they didn’t make quality salted egg. He also saw to it that the clay that he used for aging his salted eggs was not re-used to avoid contamination.

NO PROBLEM IN SELLING – Efren did not have any problem selling his eggs. One Shell gas station on his way to the office got a lot of his salted eggs. Co-employees and those of nearby offices also accounted for much of his daily sales. He only had his driver to help him in the delivery.

 

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