Monday, May 31, 2010

Product Info

Why Beruas Agrofarm Product

Here raised rabbit is lean, slightly sweet meat with a closely textured flesh that has virtually no fat and is very high in protein. Rabbit is an alternative to chicken, with the additional advantage that it is commonly raised without the use of hormones or steroids.

Why Rabbit meat ?

Protein
Rabbit, therefore, should be a good source of protein, according to Grace who evaluated the composition of rabbit meat and concluded that it contained all the essential amino acids necessary for man.


B-Complex Vitamins

Rabbit is deficient in niacin. Tryptophan is a precurser of niacin and the rabbit has a dietary need for this vitamin.

Fat and Moisture

Wilson compared carcass composition of young and adult bucks and does and noted that the flesh of females contained 4.65% more fat than that of the males

Testimoni?

Kizevetter and Dikaskajar found that rabbit flesh is as good a source of protein as beef, veal, mutton, pork or chicken, but contains less fat than beef, mutton or pork. It has a high content of extractives and collagen substances which makes it most suitable as a base for meat jellies

A study was conducted which compared live, dressed and cooked New Zealand Red Rabbit to chicken broilers. Approximately half of the live weight was lost when the rabbit was dressed; for chicken it was somewhat less. The rabbit was cooked in 1 hour and 15minutes, and the chicken in 2 hours and 30 minutes; yet, the rabbit was more tender

Wednesday, May 26, 2010

Dinner - with rabbit

Here's the process that I went through in making this dinner:



Here is the rabbit after I thawed it. Just do it kinda like a chicken (but then, I haven't cut up a chicken in years...). You end up taking the meat off the bone, so it doesn't really matter anyway.The taste is good..and can be serve just only 15 min.



Here is the rabbit as you fry it at the beginning...simple and cute (',;)

Tuesday, May 25, 2010

Tips usahawan arnab

Tip Perniagaan

10 Kesilapan Utama Dalam Perniagaan Kecil

Kesilapan-kesilapan berikut merupakan kesilapan umum yang dilakukan oleh kebanyakan usahawan dan pemilik perniagaan kecil. Berhati-hatilah dengan kesilapan yang amat merbahaya ini……..

1. Terlalu yakin dengan sesuatu idea dan taksub dengannya.
Jangan terlalu yakin dengan satu idea sahaja. Ingat, idea adalah matawang kepada usahawan.Pelbagaikan idea dan lihat yang mana berupaya memberi ganjaran dan kejayaan kepada anda.

2. Tiada Pelan Pemasaran
Pelan Pemasaran boleh memberikan perhatian yang anda perlukan kepada pihak sasaran. Ia menjadi daya tarik pelanggan terhadap anda! Terdapat lebih dari 25 cara untuk memasarkan perniagaan anda dengan kos yang rendah ataupun tanpa melibatkan sebarang kos. Perlaksanaan pelan pemasaran secara berkesan, cekap, konsisten dan penuh bergaya dapat menjimatkan kos panggilan.

3. Tidak mengenali pelanggan anda
Perubahan pada citarasa pelanggan dan juga produk serta perkhidmatan persaing akan mempengaruhi perniagaan anda, kecuali jika anda kenal pelanggan secara dekat, tahu kehendak mereka pada masa kini dan masa hadapan, tahu corak pembelian mereka dan tahu bagaimana untuk membantu mereka walaupun anda tidak mempunyai produk atapun perkhidmatan tersebut.

4. Tidak peka dengan kedudukan aliran tunai syarikat
Walaupun anda mempunyai produk yang paling terbaik, pelanggan mungkin tidak akan membelinya dalam tempoh waktu yang anda fikirkan. Oleh itu kedudukan aliran tunai yang mantap penting untuk menampung diri dan syarikat anda dalam tempoh tersebut.

5. Tidak peduli tentang kakitangan
Salah satu cabaran yang paling sukar bagi seorang usahawan atau pemilik perniagaan ialah untuk memberi motivasi, bimbingan dan mengurus pekerja. Tanpa kesabaran, kesungguhan dan kemahiran, masalah tersebut akan menjadi lebih teruk. Moral dan produktiviti pekerja serta keuntungan syarikat boleh musnah dengan segera!

6. Keliru tentang kemungkinan dengan realiti
Usahawan yang berjaya hidup di dalam dunia yang penuh dengan kemungkinan tetapi mereka berbelanja dalam dunia realiti.

7. Tiada pelan penjualan.
Tanpa pelan penjualan, maka tidak ada cara untuk mengukur perkembangan kewangan dan kemajuan perniagaan anda. Anda memerlukan plan yang realistik untuk melihat dari mana, bagaimana, bila dan siapa yang membawa masuk jualan.

8. Penyendiri
Anda mungkin tahu kesemunya tetapi anda tidak boleh melakukanya seorang diri dan berkembang pada masa yang sama. Anda perlukan kakitangan untuk mengagihkan tanggungjawab kepada mereka.

9. Tiada 'Mastermind'
Anda perlukan satu lembaga penasihat ataupun seorang mentor! Bagi mereka yang memopunyai pernigaan yang kecil , ini mungkin ini tidak masuk akal. Lembaga penasihat ini mungkin terdiri dari anggota keluarga atau sahabat yang anda percayai.Jadikan mereka Ahli Lembaga Pengarah, kaji pelan dan keputusan perniagaan bersama mereka. Adalah sangat kritikal untuk mempunyai seseorang yang boleh memberikan idea dan pandangan yang objektif.

10. Berputus Asa
Kebanyakkan usahawan yang berjaya pernah mengalami kegagalan. Oleh itu, sekiranya anda gagal, biarkan kegagalan itu. Bangun dan belajar dari kesilapan dan kegagalan lalu. Jangan berputus asa dan menderita.

Sumber : Permodalan Usahawan Nasional Berhad

rabbit farming manual

For those who are interested to develop rabbit farming below are some useful books or journal by world rabbit science :



Le Guide pratique de l'éleveur de lapins en Afrique de l'Ouest (Practical manual for rabbit breeding in Western Africa. - Manual in French) Djago A. Y., Kpodekon M. (Bénin) & Lebas F. (France) - 2007 - 2e édition révisée - . Diponible en ligne Available on line http://www.cuniculture.info/Docs/Elevage/Tropic-01.htm
et aussi au format pdf (71 pages 21 x 29,7 cm) au choix chapitre par chapitre ou comme un document unique (2785 Ko) à
http://www.cuniculture.info/Docs/Elevage/Elevage-fichiers-pdf/Elevage-Tropic-pdf/Guide-complet.pdf



The rabbit as a producer of meat and skins in developing countries by Owen J.E, Morgan D. J. and Barlow J. , April 1977 (reprinted October 1986), 31 pages - Report of the Tropical Development and Research Institute, G108 - 127 Clerkenwell Road London EC1 R 5DB , UK - available on line at http://www.smallstock.info/reference/NRI/TDRI_G108/rabbit.htm



Rabbit housing manual, by J.I. McNitt (USA) - 2009 -
availaible as pdf file only (25 pages 8.5 x 11 in - 1958 Ko) at
http://www.suagcenter.com/documents/publications/Rabbit%20Housing%20Manual.pdf

enjoy!.

Sunday, May 23, 2010

Malaysia Meat Consumer Facts





If i were to ask a Malaysian, “What is the most consumed meat in Malaysia?” i wouldn’t be surprised if that fellow citizen might answer me, that it was chicken our favourite meat.

But by saying that we eat chicken the most, is just another one’s opinion based probably, on one’s personal observation or based probably, on one’s personal fear to mention all meat but pork. Offensive, they might say. Sensitive, they might say. Chicken sounds like a safe answer, plus, too many KFC’s, they are everywhere and everybody’s been eating chicken, they might say.

But the truth, the factual truth, as of 2008, with the population of Muslims in Malaysia is at 60.4%, and assuming only the non-muslims in Malaysia eat pork, as reported by Malaysia’s Department of Veterinary Services, the most consumed meat is pork, and not chicken — chicken, you lose — even if we assume 100% of us in Malaysia eat a lot of chicken and we further assume only 39.6% of us Malaysians who are non-mulims eat pork, pork still wins.

The most consumed meat in Malaysia, says the actual truth, is pork, . We ate 201,920 metric tons of pork, 150,696 metric tons of beef, and 953.36 metric tons of poultry meat (chicken, ducks, etc) as of 2008. Now doesn’t that surprise you.Beleive it or not!

These statistics can be obtained at Laman Web Rasmi Jabatan Perkhidmatan Veterinar.
and also thank for firdaus.

Rabbit Meat Preparation





A cleaned fryer rabbit should be set up in a normal resting position on a tray in the refrigerator, legs and knees tucked up so that the rabbit's back is on top, just as if the rabbit was sitting in its pen. This position mimics the "Texas Tender Stretch" method developed for hanging lambs. The idea is to use normal gravity to stretch the loin muscles instead of the usual hanging by back legs which allows the loin muscles to fully contract and shrink. Your rabbit needs to rest like this in the cooler for at least a day, as mentioned above, to allow the passing of the rigor stage.

The Process Begin

Now that you have a properly chilled rabbit, you can begin cutting up. Cutting up can be as simple as taking off the back legs, the loin, leaving the "neck" (neck end, with ribs, forelegs and neck) for roasting or smoking.
If you look at above diagram the dotted line shows the knife path for cutting a rabbit in half. The head is cut off at the atlas joint (between 1st cervical vertebra and base of skull).

Cutting off the back legs, which most people have no clue how to do, follow the lower part of the dotted line. Cut from the tail end upwards, up to about the 6th dash of this line and you will come to the connection between the hip bone and spine.

Then following the curvature of the hip bone, cut along the inner surface of the hip bone, so that the hip bone remains with the leg. Cut around to where you stopped from the other direction. Give the leg a twist and it comes off easily. This leaves just a tail piece remaining between where the legs were.

Also in above drawing on this page shows a front quarter removed, cutting very close along one side of the spine - one quarter has a spine, the other doesn't. Normally this cut extends down to line 2 in the left drawing, but if you need more pieces of rabbit, cut at both lines 2 and 3. The area between lines 2 and 3 is the loin section, either left whole or boned out.

Take the whole legs, and look at the back of the knees. There is a fatty gland there that you can remove before cooking, just cut out all the fatty material in between the muscles at the back of the knee. At the front of the knee, just below the point of the knee, suspended in a bit of cartilage, is the knee cap, one of those little bones that you find in the bottom of rabbit stews. Cut this out if you wish.
The other annoying little bone is the collar bone, a barely visible pin sized bone about 2 cm long, found at the front point of the rabbit shoulder, extending over to the breast bone. Pick these out if you are removing the "wings".

Cook the rabbit, using one of your favorite recipes, or u can get one free from me by email. Enjoy!

All above diagram are from World Rabbit Science Vol. 1(1), pages 6 and 7.
For those interested to read this rabbit journal can email me, i can rent it for u with free of charge.thank you.

Tuesday, May 18, 2010

Simple Rabbit Receipe



If your guys wanna try our new receipe,just leave me a msg.thanks

Monday, May 17, 2010

Chapter 2

PENETRATION THE POTENTIAL OF RABBIT MEAT INDUSTRY
Understanding Market Failure

In the Name of Allah, Most Gracious, Most Merciful

Assalamualaikum.

The existence of market failure has raised the need of what is called the ‘Competitive information’.
Competitive information is slightly different with ‘information’; it is normally used side by side with ‘market intelligence’ in the sense that the competitive information can be directly used to assist in strategic and high level decision making process.

For example; what products to be produced to which regions or market segments. There is a clearly different market segments between central region, north and west Malaysia. So that we can see a different of prices and quality of the products.
To understand and to be able to provide competitive information is not easy task.

One needs the ability to see a situation from a private sectors’ perspective as well as from the perspective of governments and industries as a whole.

Insights from competitive information are normally brief, but the impact and implication can be deep and may lead to a reformation of the way things are done.
The rabbit meat industries is not yet merge as a mainstream industry in Malaysia, rabbit poultry products are no longer seen as low-quality products on the shelves of leading supermarkets or high class restaurants.

As a rabbit keeper or entrepreneur we need to improved rabbit meat to become a premium, world class and high quality products with the best standard of safety, traceability and assurance system. Maybe its hard to change the mind of Malaysian consumer but what we can do is provided them the add value product which is a healthy and very nutritious poultry.

For rabbit keeper, it is high time to search for competitive information, which will enable them a fair competition in a globalised nature of high quality products.
The local market meat needs credibility, integrity and uniformity. It needs to grow at a sustainable rate. Nothing more can be said, but surely as rabbit keeper, businessmen, manufacturers and exporters of rabbit meat products, let’s give our best together; the way forward is still bright.

This article is adopted from the paper that will present in THE WORKSHOP OF MARKETING AND POSITIONING RABBIT MEAT IN MALAYSIA CONSUMER, March 2011.

Tuesday, May 11, 2010

Chapter 1

PENETRATION THE POTENTIAL OF RABBIT MEAT INDUSTRY
Understanding Market Failure

In the Name of Allah, Most Gracious, Most Merciful
Assalamualaikum.

In the past 5 year rabbit farming industry have been place among local farmers, slow movement, but there are still have interest for increase the developments. Clearly the rabbit poultry industry is not a fast profitable sector and cannot be placed in major areas, because there is a lot of thing need to be scrutinized and investigated to improve productivity and quality of poultry livestock and maybe we need refer rabbit keeper or farmer in China on how they success with this industry. I am here not to write on the rabbit’s taxonomy or talk about ‘cuties’ little bunny, but more to study the potential of rabbit as a nutritious poultry product.

Based on reports from the Department of Statistics Malaysia until year 2005 there were 145 farmers throughout the Malaysia, which among them is a small-scale rabbit keeper purposely kept for personal interest or for commercializing as a pets’ rabbit or broiler. But the statistics in those directly involved in the particular rabbit meat industry is still not so clear as well as marketing their business and uncertain. Because there are no clear directions and plans, so many of us probably will failures in the marketing of rabbit products.

Market failures are typical for most rabbit meat keeper or entrepreneurs when they are trying to tap into or find a local or foreign market. Mistakes relating to local or international market selection occur through inadequate or inappropriate evaluations of markets potential. For starters, the terms ‘market potential’ itself may have different meanings and bearings, as for pet’s rabbit keeper or broiler rabbit farmers.

It should always be noted that market failures are almost always much more expensive than the costs associated with systematic evolutions. If a systematic market evaluation is conducted at the initial phase of the programme, occurrence of market failures could be prevented this is prove in what happen in Malaysia by late 1980’s.

There are many examples of market failures, such as failure in choosing the best platform as a stepping stone to a much larger market; failure in market positioning strategy; failure in branding and promotional direction; failure in contracting the ‘correct government agencies and officials; and the worst is we don’t understanding demanding or what the consumer want from the operators or rabbit keeper,…...to be con't

This article is adopted from the paper that will present in THE WORKSHOP OF MARKETING AND POSITIONING RABBIT MEAT IN MALAYSIA CONSUMER, March 2011.
By : Tukang Kebun

Monday, May 10, 2010

Finalis untuk Baka Baru


Wanted : Champagne D'Argent


Wanted : Californian

Pencarian dimulakan dengan mengesan 2 ekor baka diatas di Malaysia. Jika anda dapat mengenali mereka maka maklumlah kepada kami,.nak bawa dari luar mahal.So,kena cari alternative lain....dah lama berkenan dengan 2 spesis nie.