Tiburon
8 July 2012

 

Re: Dagupan Bangus branding may finally push through

These government reps and local Dagupan milkfish farmers in a powwow to discuss, to promote, the marketing of this touted milkfish locally and international wise, are caught unaware, with their pants and panties down.

The tagging for local consumption and for export could be done, but a hurdle high enough to jump, specially the cost of production and delivery can be jacked-up by added surcharge of this branding requirement.

With most Pangasinenses below poverty line – they will not buy the more expensive Bonuan bangus, but look to the Bolinao or Binmaley options, which are cheaper and below quality.

The hiring of the taggers, the one who would put the tag on the…operculum… of the fish for recognition, is highly problematic. How many is needed to put this identifying marker – for the thousands of milkfish coming to the landing everyday from the ponds at Bonuan, Calmay or Salapingao?

Just the time alone needed, to market the fish early in the morning going to Manila, to Baguio and where have you, could break the camel’s back.

The knucklehead . . .

“I almost lost hope. It’s so unfair that other people would benefit from the quality of bangus we produce. (Now) we can achieve our goal (of branding) said, NESTOR DOMENDEN – regional director Region I – BFAR … Bureau of Fisheries and Aquatic Resources.

What ignorance! Unbeknownst to him, the Taiwanese had already beaten him to the punch.

The Bonuan Bangus (milkfish) that never was . . .

Seafood City – a purveyor of fish and other marine products mostly in California and Nevada, has been selling fresh-frozen milkfish from Taiwan with a tag … Pangasinan Bangus … a euphemism for Bonuan.

Seafood City’s modus operandi:

1) Around four years ago, they started tagging this bangus produce of Taiwan, and with old Chinese marketing secrets …

2) To attract the attention of mostly uninformed Pinoys, they changed the tag to Bonuan bangus (which is well known) side by side with the Taiwan. The sale of the Bonuan was brisk, and suddenly the Taiwan tag disappeared from the racks …

3) Then somebody reminded the owners, that Bonuan bangus, is not raised to the size of the Taiwan …

4) So, the name changed again permanently to – Pangasinan bangus.

The eye of the beholder . . .

If you have an eye for the Bonuan bangus, you will know at once this milkfish, isn’t from Bonuan because Bonuan bangus’ not raised to 1.5 kilos to 3 kilos before harvest.

But, the technique how the Taiwanese farms this fish, is carbon-copied in Dagupan. You will notice the small heads, though longer tail. And the taste’s absolutely Dawel.

And if these enterprising pinheads from Dagupan, will try to penetrate the American-Filipino bangus market, they could be in a competition of their lives.

This bangus produced in Taiwan, has that peculiar characteristic – the belly fat is … one and half inch … thick.

Beat that, Mea Baldonado!

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