DEAL OR NO DEAL?
New MIWD board tries to break impasse with FLO Water
By: Louine Hope Conserva
THE new set of Metro Iloilo Water District (MIWD) board of directors said they are trying to break the impasse with one of its bulk water suppliers.
Dr. Teodoro Robles, new MIWD board chairman, said they have met with businessman Rogelio Florete Sr., owner of FLO Water, to discuss the dispute between the latter’s firm and the water district.
In an interview with The Daily Guardian on Air last Saturday, Robles said Florete has agreed to their proposal of diverting the undelivered 10,000 cubic meters daily (CMD) to the transmission pipe of Prime Water Ventures Inc., another bulk water supplier of MIWD.
“Mr. Florete agreed to our proposal. We might start the experiment this week,” said Robles, who is also the president of the Central Philippine University.
200 cops to secure Candelaria fiesta
By: Jennifer Ponsaran-Rendon
TWO hundred policemen from different police offices in Western Visayas will augment the Jaro, Iloilo police in securing today's religious fiesta in honor of Nuestra Señora Dela Candelaria (Our Lady of Candles).
Senior Inspector Herbert Ballego, Jaro police chief, said the additional police force came from Aklan, Capiz, the city and province of Iloilo, and Guimaras.
With the large number of devotees and visitors, Ballego said the 40 policemen assigned at the district are not enough to maintain peace and security during the fiesta.
Aside from devotees who will flock the Jaro Metropolitan Cathedral, which has been declared a National Shrine of Our Lady of Candles, cockfight enthusiasts will also storm the Iloilo Coliseum for the renowned Candelaria derby.
Estante blames vendors on ‘chicharon yarn’
By: Wenceslao E. Mateo Jr.
AN Iloilo City official blamed meat owners and vendors for the proliferation of chicharon or cracklings made from large intestines of slaughtered pigs which has been declared unfit for human consumption.
Former city councilor Ely Estante, executive assistant on markets and slaughterhouse, said abattoir personnel should not be blamed for the proliferation of chicharon in markets and restaurants.
“This could happen when owners of pigs slaughtered at the city’s slaughter house would sneak them out back to the market and sell to manufacturers of pork chicharon. The intestines that the slaughterhouse is able to retain are, burned and buried,” Estante said.
But Councilor Armand Parcon insists that slaughterhouse workers sell large intestines of pigs to vendors who cook chicharon.