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| Ms. Elvie Avila and Ms. Mitch Razo |
PARANAQUE, METRO MANILA
The dressed chicken that you get
from the wet markets south of Manila has no “fowl smell” as compared to many that are sold in
other Metro Manila markets. These are
due to the EM COLD DIP process invented by Ms. Elvie Avila. All dressed chicken that passed through the
end of her processing line are dipped for an hour in ice cold water in a
400-liter “bath tub” before being packed and frozen. Around 15,000 to 20,000
chicken are undressed by Elvie’s staff and dipped in 24 hours. That’s 7,500 to 10,000 chicken per shift of
12 hours. One and a half block of ice is used per shift to chill the water.
The EDSA LIVE AND DRESSED
CHICKEN DEALER that chicken built started as a small retail stall in Pasay
public market in 1991 by Elvie’s mother.
At that time, Elvie was just a teen ager but was already helping out and
learning the trade. Years later, Elvie
started a small dressed chicken business.
Later she established a plant in the Moonwalk Subdivision. As her volume
grew, the bad odor from her drainage canal and the corresponding high-density
of houseflies started to be a nuisance for her neighbors. The barangay would regularly check that she
is doing the necessary sanitation. She
spent a lot of chemicals to suppressed the odor.
EM-POWER
TO HER RESCUE
A friend in Pasig who also
operates a slaughter house for chicken shared her “secret” to Elvie. Ms. Elena Renato’s dressing plant is inside a
subdivision too but sans the bad smell and droves of houseflies. Elena taught Elvie how to use EM and
introduced her to Harbest Agribusiness Corporation.
Since then, Elvie solved her two
main headaches with one stroke. Since
2010, Elvie has been applying EMAS – Effective Microorganism Activated Solution
to sanitize her 886 square meters slaughterhouse in the middle of Moonwalk. She is now a good neighbor, not only giving
special discounts for dressed chicken but also providing an
environmental-friendly solution to waste disposal.
EM
TO NEUTRALIZE THE RANCID SMELL INSIDE THE SLAUGHTER HOUSE
In each shift of twelve hours,
Elvie’s staff has to clean all the dirt and blood stain on the floor, walls and
furniture inside the slaughterhouse with commercial powdered detergent and
disinfectant. For years, the rancid
smell from blood and undigested food inside the chickens’ stomach produce an
irritating smell even after the cleaning process. The drainage canals are quite smelly
specially when the blood and waste matters are exposed to the sun. These always caused trouble with irritated
neighbors although Elvie’s operation was there ahead of many of the residents.
How
EM-1 is used by Elvie:
She activates one liter of EM-1
with one kilogram of good molasses (above 50 brix from Harbest). She mixed these with 28 liters of
non-chlorinated water from the deep well.
This mixture is fermented for seven days in an enclosed container. After seven days, she has 30 liters of EM
Activated Solution or EMAS. (If your
water source is chlorinated, let it stay in an open container for 24 hours to
dispel the chlorine into the atmosphere). Elvie calls her mixture MOLASSES instead of
EMAS.
To neutralize the rancid smell
on the walls, floors, furniture, knives and other fixtures in the
slaughterhouse, EMAS diluted 200 times ( one liter of EMAS mixed with 200
liters of water ) is sprayed on them as a final rinse using a power
sprayer. Like magic, the smell problem
and the houseflies disappeared. Without
the bad smell, there is no attractant for flies. Literally, Elvie solved two problems with one
solution. It only takes a few minutes to remove the bad smell… and it is 100%
non-toxic. Safe!
Cold
Dip Process
Elvie discovered this process in
the course of her daily use of EM. Since
dressed chicken are not refrigerated in the public wet markets, they easily
produce a rancid smell which can lessen their marketability. She experimented using EM diluted solution
and it worked.
In a water tub of 400 liters,
Elvie applies two liters of EMAS and mixed these well. She adds one and a half block of ice per
twelve hours to chill the water. The
newly dressed chicken are washed well and dipped into the chilled water treated
with EMAS.
“A
really cheap and effective EM Solution”
Elvie is so elated with her
EM-POWERED operation. In one month,
processing almost 600,000 chicken for the Christmas season is no problem. And very CHEAP! Elvie uses only three bottles of EM-1 monthly
for the cold dip process and the general sanitation of the slaughter house and
canals. That’s about P2,000 only! Before, she was spending ten times that
amount and with lots of headaches from her neighbor.
2013 will again be a joyful
Christmas for Elvie, her family and all her workers at EDSA LIVE AND DRESSED
CHICKEN DEALER.
