Mr. Marciano D. Tangpos, an agripreneur and professor at Cebu Technological University (CTU)-Barili Campus, is transforming the local food market with his Capra Sarsa, a ready-to-eat bottled goat meat product that offers bold flavors and fresh, farm-to-shelf innovation.
Capra Sarsa is packed with rich flavors drawn from classic Filipino stews like 𝘢𝘧𝘳𝘪𝘵𝘢𝘥𝘢 and 𝘬𝘢𝘭𝘥𝘦𝘳𝘦𝘵𝘢. Offered in handy 100 ml, 200 ml, and 220 ml glass jars, it’s redefining quick, flavorful meals for today’s on-the-go consumers.
Professor Tangpos shared the inspiration behind Capra Sarsa and envisioned how this innovative bottled goat meat product could transform Cebu’s local agribusiness and consumer habits.
“I was inspired to develop Capra Sarsa after observing the low farmgate prices of goats in Cebu despite high market demand elsewhere. I saw an opportunity to add value to local goat meat and create a new, profitable product that would benefit farmers,” Mr. Tangpos shared.
“I envision Capra Sarsa empowering local agripreneurs and farmers by providing a new market for their livestock and making goat farming a more sustainable business,” he added.
Prof. Tangpos explained that Capra officially hit the market in April 2025, but its journey began back in November 2024 under the Department of Agriculture’s Young Farmers Challenge Program, which provides Filipinos aged 18 to 30 with the opportunity to launch or up-scale agri-fishery businesses.
Currently, the production is manual, with bottles retort-processed and sealed with a hot air blower. The product’s shelf life is six months, with plans to extend it to two years for wider distribution and export.
He also highlighted how Capra Sarsa supports local goat farmers and boosts rural economic development.
“Capra Sarsa is designed to directly support local goat farmers and contribute to rural economic development by providing a stable and profitable market for their livestock,” he said.
The project is tightening Cebu’s goat supply chain, tapping into key rural hubs like the Mantalongon Livestock Market to source a steady stream of quality meat.
Offering practical insight, Prof. Tangpos advised aspiring agripreneurs in Cebu and similar communities to “focus on creating a product that is highly marketable, convenient, and appealing to the modern consumer, while emphasizing the need for persistence and hard work in building a sustainable business.”
Notably, Professor Tangpos is faculty member from the College of Agriculture, Food Science, Agribusiness and Development Communication (CAFBC) at CTU Barili Campus.
This innovation by a CTU Professor echoes the university’s dedication in advancing local industries, inspiring the agri-food sector to creatively market Filipino products, and making goat meat more accessible both locally and globally.
Photo courtesy of Mr. Marciano Tangpos