Forms of Ownership
Forms of Ownership
Forms of Ownership
Forms of Ownership
The proposed Talon-Talon dried Fish Packaging and display Center will be a Public-Private Partnership
form of business. Its a partnership between the Talon-Talon Barangay Council and the Talon-Talon Dried
Fish association composed of 10 product suppliers. Board of directors shall be established to ensure
equitable governance to the project is maintained. The Board of Directors shall be composed of 15
members; of which 5 will come from the Barangay Council and 10 from the Talon-Talon Dried Fish
Association
Organizational Chart
Project Manager
3
He or she is the one responsible for accomplishing the stated project objectives. To develop
human management and handles major responsibility like training of manpower. He or she is the one who
report the progress of the organization, status of the finance and sales department.
Duties and Responsibilities
Qualifications;
Production Supervisor
He or She supervises the workers, organizing and monitoring the work flow in the production
area. Oversee operations in the production area. Ensure that the production deadlines are met. Also, He or
she is maintaining the quality standard of the product and customers quality satisfaction.
Duties and Responsibilities
Qualifications:
Qualifications:
Female, 20-35 years old
Graduate Business Administrative or Accountancy
At least 2 years of work-related experience
Good in Oral and Communicational skills
Must excellent in Analytical and Intellectual skills
Must be a financial know how
Sales and Marketing Supervisor
Accomplish business development activities by researching and developing marketing
opportunities. He or she develops annual sales strategies for a Center. This includes setting sales goals,
recommending whether the Center will add or drop products and determining which products the Center
emphasizes based on ease of sale or profit gain. Establishes and manages effective programs to
compensate, coach, appraise and train sakes personnel of the Center.
Duties and Responsibilities:
Qualifications:
skills
Must have a leadership skills and entrepreneurial mind set
Computer literate and MS office software proficient
Quality Controller
He or she measures whether existing products meet a set quality standards, planning how often
sampling will be performed, determining the standards by which quality will be judged and/or
establishing how products and processes will be improved to meet quality standards. Maintain customers'
quality, and measurement standards and procedure. And, also maintain all controlled documents files and
test records in a timely and accurate manner to be reported to the production supervisor.
Duties and Responsibilities:
Test the manufacturing process at the beginning, middle and end to ensure that the production
well defined criteria using standard physical, mechanical and/or electrical measurements.
Reviews the results and looks for any trends in quality
Rework or reject subassemblies or finished products as required
Qualifications:
Repacker
The one who packs the dried fish accordingly (includes sealing, labelling, adding flavorings and
securing the weight of the goods). He or she is in-charged in operating the vacuum sealer.
Duties and Responsibilities:
Qualifications:
Qualifications:
Responsible in maintaining and recording the stocks of the finished products daily
Receive and count stock items and record data manually
In-charged for the distribution and display of the product every after the production.
Qualifications:
7
College level/College graduate
Must be responsible and hardworking
Can work overtime
With good moral character
Accountant
Analyze business operations, trends, financial commitments and obligations, to project future
revenues and expenses or to provide advice. Develop, maintain, and analyze budgets, preparing periodic
reports that compare budgeted costs to actual costs. And also in-charged in the preparation of payroll and
records pertinent papers regards to financial aspects.
Duties and Responsibilities:
Prepares the accurate financial statements quarterly and year-end closing documents of the center
Reports the financial statement of the Center to the Finance and Administrative Supervisor
Compute taxes owed and prepare tax returns, ensuring compliance with payment, reporting other
tax requirements
At the end of each shift, she is expected to audit tally funds and ensure that everything is in order
Qualifications:
Cashier
She is accountable for error-free cash register operations, payment processing and interactions
with customers in daily basis. Provide last-desk customer service by taking payments from customers in
exchange of products. Also, handles all the cash transactions in the Center.
Duties and Responsibilities
Qualifications:
Sales Agent
Markets and sells products of the business. Do the actual selling and marketing of the product in
and out of the Center. Implement best practices in sales programs. He or she serves customers and
meeting customers needs.
Duties and Responsibilities:
Qualifications:
Delivery Man
Delivery man can transport a wide variety of products from Center to the different required areas
or malls in the City. He makes sure that the product is completely and safely transported to the malls. He
is also responsible for loading, unloading, preparing, cleaning, and operating a vehicle for delivery duties.
And, also receive payments from clients once they deliver products.
Duties and Responsibilities:
Keep logs of their activities and make sure their vehicles are maintained in good working
condition
Qualifications:
Secretary
The one who assist the plant manager and in charge of the records, correspondence, minutes of
meetings and related affairs of the facility. He/ she carry out also the administrative tasks, organize and
handling confidential information. And, also he/she help to keep an organization running smoothly
enhances effectiveness by providing information management support.
Duties and Responsibilities:
Qualifications:
A graduate of any 4 year course
Male/Female, 24 years old
Must be responsible and knows how to handle big responsibilities
Has basic knowledge on using MS office soft wares (Excel, Work)
Must good in intellectual, interpersonal and communication skills
Janitor
Keep the center clean and orderly condition. Perform heavy cleaning duties, such as cleaning
floors, shampooing rugs, washing walls and glass, and removing rubbish.
Duties and Responsibilities:
Ensures and maintain the cleanliness and sanitation in all areas of the center.
In-charged of keeping the utilities and machine/equipment of the center.
Qualifications:
10
No. of Weeks
Target Date
June 23 29
37
March 23 Apr 11
D. Fund Sourcing
Apr 13 Apr 25
Apr 27 May 16
F.
May 17 May 23
May 24 July 19
May 31 Jul 26
18
June 29 Nov 2
July 27 Sep 28
11
Sep 29 Oct 31
Oct 19 Dec 12
Nov 16 Nov 28
H. Purchased of Equipment
Nov 30 Dec 5
I.
Installation of Equipment
Dec 07 Dec12
J.
K. Soft Operation
Jan 25 Jan 31
L. Actual Operation
Feb 1 Feb 7
12
Gantt Chart
Scheduled
Act J
.
4
A.
B.
C.
D.
E.
F.
July
1
August
4
Septemb
er
4
October
1
Novembe
r
4
Dec. 14
1
January
15
1
February
4
March
1
April
4
May
4
13
14
Ac
t.
May
1
G.1
.
G.2
.
G.3
.
G.4
.
G.5
.
G.6
.
G.7
.
H.
I.
J.
K.
L.
June
4
July
4
August
4
Septembe
r
1 2 3 4
October
1
Novembe
r
1 2 3 4
Dec. 15
1
January
16
1 2 3 4
February
1
March
1
15
FACILITY DESCRIPTION
The proposed Talon-Talon Dried Fish Packaging and Display Center will be situated at Barangay
Talon-Talon near the Barangay Hall. This facility will produce four (4) types of packaged dried fish with
label namely, Classic, Combo Pack, Spicy and Sweetened Dried Fish.
PRODUCT DESCRIPTION
The dried fish that the facility will produce has four varieties. Classic Dried Fish, this is the most
common product in the market because it has no flavoring. Combo Pack Dried Fish, this product is
composed of five (5) kinds of dried fish. Spicy Dried Fish, chili powder is added to the product for a
spicy flavor. Lastly, Sweetened Dried Fish, refined sugar is coated on this type of dried fish.
As a finished product, this will be distributed on groceries and flea markets to be consumed by
the people.
TARGET MARKET
For the first five (5) years of the center operation, it will only cater the local market within
Zamboanga City and eventually in the succeeding years of its operation, it will now broaden its market
coverage not just in Zamboanga City but the entire Zamboanga Peninsula.
The target market of the said study will be the people residing in Zamboanga City in terms of the
age group from 5 to 59 years old both male and female.
16
DEMAND
The demand of the study is based on the age group from ages 5 to 59 years old. The researchers
consider ages 5 to 59 years old because of the mortality rate of the Filipinos.
Table 1.1 Total Population of Zamboanga by Age Group as of 2010 Census
Age Group
Both sexes
Total
807,129
under 1
17,886
1 to 4
77,306
5 to 9
92,539
10 to 14
89,769
15 to 19
87,519
20 to 24
74,082
25 to 29
65,169
30 to 34
59,755
35 to 39
53,137
40 to 44
46,426
45 to 49
39,162
50 to 54
32,212
55 to 59
24,320
60 to 64
17,585
65 to 69
10,659
70 to 74
7,560
75 to 79
4,244
80 and over
3,952
disability order
3,847
Source: National Statistics Coordination Board
Male
405,121
9,203
39,217
47,601
45,766
43,301
36,297
32,236
29,857
26,490
23,466
19,924
16,359
12,578
8,642
4,969
3,337
1,735
1,373
2,770
Female
402,008
8,683
38,089
44,938
44,003
44,218
37,785
32,933
29,898
26,647
22,960
19,238
15,853
11,742
8,943
5,690
4,223
2,509
2,579
1,077
Table 1.1 shows the total number of population of male and female of Zamboanga City by group
age as 2010 census. The data above will be used to extract the data for the demand of dried fish.
17
Year
Population
(Age Group)
2009
644,300
2010
664,090
2011
683,880
2012
704,260
2013
725,246
Table 1.2 shows the historical population by age group from 5 years old to 59 years old from the
year 2009 to 2013. The data was extracted from the table above (Table 1.1).
Population
(Age Group)
2016
859,211
2017
907,291
2018
957,076
2019
1,008,564
2020
1,061,756
Table 1.3 shows the projected population by age group from 5 years old to 59 years old from the
year 2016 to 2020. The data was computed using statistical straight-line method which gives the smallest
standard deviation (see annex).
ESTIMATED DEMAND
18
Table 1.4 Estimated Demand of Dried Fish
Year
Population
Estimated Demand
(in kg)
2016
859,211
3,436,844
2017
907,291
3,629,164
2018
957,076
3,828,304
2019
1,008,564
4,034,256
2020
1,061,756
4,247,024
Table 1.4 shows the estimated demand of dried fish for the year 2016 to 2020. Based from the
table above, it shows that the per capita consumption of dried is 4 kg based from the Bureau of Fisheries
and Aquatic Resources. The computed estimated demand was derive from multiplying the population
with the per capita consumption of dried fish (see Annex)
SUPPLY
The competitors supply is based from the total catch of fish of Zamboanga City which is
approximately 2,000,000 metric tons based on a 2010 data from the National Statistics Coordination
Board.
Table 1.5 Historical Supply of Dried Fish Competitors
Year
Dried Fish
(in kg)
2009
3,039,404
2010
3,101,408
2011
3,164,677
2012
3,229,236
2013
3,295,113
Table 1.5 shows the historical supply of dried fish competitors. Based from the commercial
fisheries as of 2010 from Bureau of Agricultural Statistics, there are approximately 2,000,000 MT that are
supplied to Zamboanga City. This data will be multiplied by 20.2% which is the dried fish requirement
19
for Zamboanga City. 20.2% came from out of 104 dried fish manufacturers in Region IX, there are 30
dried fish manufacturers from Zamboanga City, dividing the 30 dried fish manufacturers of Zamboanga
City by 104 dried fish manufacturers in Region IX is equal to 0.2885, where 0.2885 or 28.85 is the
percentage of dried fish manufacturers in Zambonaga City. Since 70% is the Philippine Domestic
Requirement of dried fish from Department of Trade and Industry, 28.85% of 70%, which is the Domestic
Requirement of dried fish for Zamboanga City, is 20.2%.
For the supply, the researchers based from the per capita consumption of fresh fish, which is 25
kg per year. 25 kg is multiplied to the 2008 population of Zamboanga City which is equal to 15,627,500
kg, this is now the demand of dried fish in 2008. To get the percentage required for the basis of the 2008
supply, 15,627,500 kg divided by the computed supply of 2008 which is 1,919,232,000 kg multiplied by
100 equals 0.81%, this is the percentage of retained production of dried fish in Zamboanga City. So this
081% which the percentage is of retained production of dried fish in Zamboanga City, will be multiplied
to 404,000MT which is the total volume of dried fish requirement of Zamboanga City is equal to
2,978,640 kg. The supply of dried fish in Zamboanga City as of 2008 is 2,828,000 kg.
Table 1.6 Supply of Dried Fish Competitors
Year
Dried Fish
(in kg)
2016
3,717,381
2017
3,868,466
2018
4,024,714
2019
4,186,125
2020
4,352,700
Table 1.6 shows the projected supply of dried fish competitors for year 2016 to 2020. The
computed supply of dried fish competitors was projected using the growth rate 2.04%.
DEMAND
SUPPLY
UNSATISFIED
2016
3,436,844
3,717,381
(280,537)
20
2017
3,629,164
3,868,466
(239,302)
2018
3,828,304
4,024,714
(196,410)
2019
4,034,256
4,186,125
(151,869)
2020
4,247,024
4,352,700
(105,676)
TOTAL
19,175,592
20,149,386
(973,794)
PERCENT
100%
105%
-5%
Table 1.7 shows the demand supply analysis of dried fish in succeeding years of operation. The
figure under unsatisfied demand was derived by subtracting the demand with the supply, giving (973,794)
for the unsatisfied demand and 20,149,386 for the supply. There is a negative percentage of unsatisfied
because the demand of dried fish is less than that of the supply.
Figure 1.2 shows the demand supply analysis which results to -5% of the unsatisfied demand and
105% of the supply. It only means that, the supply for dried fish satisfies the market in Zamboanga City.
Since the unsatisfied is negaative, this means, there will be no gap.
21
PRODUCT SELLING PRICE
Table 1.8 Product Selling Price
Table 1.8 shows the product selling price which indicates that the mark up is 15%.
Product
Mark Up
(in peso)
Selling Price
(in peso)
52.56
7.88
60.44
52.56
7.88
60.44
53.70
8.05
61.75
52.30
7.84
60.14
Production Volume
(packs)
Projected Selling
Price
Gross Sales
(in peso)
2016
48,960
60.44
2,959,142.4
2017
48,960
63.072
3,088,005.12
2018
48,960
65.7
3,216,672
2019
48,960
68.328
3,345,338.88
2020
48,960
70.956
3,474,0005.76
Table 1.9 shows the projected selling price for classic dried fish. For the first year, there is 15%
mark-up, and increases 5% mark-up for the succeeding years of operation.
Table 1.10 Projected Sales Volume for Combo Dried Fish
Year
Production Volume
(packs)
Projected Selling
Price
Gross Sales
(in peso)
2016
48,960
60.44
2,959,142.4
2017
48,960
63.072
3,088,005.12
22
2018
48,960
65.7
3,216,672
2019
48,960
68.328
3,345,338.88
2020
48,960
70.956
3,474,0005.76
Table 1.10 shows the projected selling price for combo pack dried fish. For the first year, there is
15% mark-up, and increases 5% mark-up for the succeeding years of operation.
Table 1.11 Projected Sales Volume for Spicy Dried Fish
Year
Production Volume
(packs)
Projected Selling
Price
Gross Sales
(in peso)
2016
48,888
61.75
3,018,834
2017
48,888
64.44
3,150,342.72
2018
48,888
67.125
3,281,607
2019
48,888
69.81
3,412,871.28
2020
48,888
72.50
3,544,380
Table 1.11 shows the projected selling price for spicy dried fish. For the first year, there is 15%
mark-up, and increases 5% mark-up for the succeeding years of operation.
Production Volume
(packs)
Projected Selling
Price
Gross Sales
(in peso)
2016
48,888
60.14
3,018,834
2017
48,888
62.76
3,150,342.72
2018
48,888
65.375
3,281,607
2019
48,888
67.99
3,412,871.28
2020
48,888
70.605
3,544,380
23
Table 1.12 shows the projected selling price for sweetened dried fish. For the first year, there is
15% mark-up, and increases 5% mark-up for the succeeding years of operation.
MARKETING STRATEGY
Distribution of Products
The distribution of products is within Zamboanga City as the basis of the target market. The
products are distributed to grocery stores and malls where the Center has an agreement with. In this
strategy, the products will be known in public.
Attending Trade Fairs
Joining trade fairs that the City Government of Zamboanga will conducting, would let the
products of the Center be known to the people of Zamboanga; consumers, exporters, and businessman
that would like to partnership with the Center. In trade fairs the association will promote and display the
products, and the sales agent should be aggressive in promoting it. And prior to this, is the free sampling
of the products. People attending in trade fairs can taste a bite size of Spicy, and Sweetened Dried Fish of
the Center.
Exporting Products outside the Target Market
Exporting the products to other areas outside the said target market will increase the demand of
the dried fish association. Exporting of the products is to be done depending on the agreement of the two
parties. This is to increase the demand of dried fish in the association. Delivery of dried fish is done every
twice a month, in places outside of Zamboanga City.
From the trade fairs, the association have buyers outside of the City, and in that point forward the
association can now increase the demand supplying dried fish.
Free Sampling
This is to promote the four types of dried fish product of the Center through free taste. In actual
free tasting of product, in most groceries, only the spicy and sweetened dried fish are only to be tasted in
a bite size. The two remaining products, the classic and Combo dried fish are displayed in the free
sampling are to let the people know that there still also other products that the Center have, aside from
flavoured dried fish.
Initiate house to house selling strategy
24
In this strategy sales agent will go house to house within 7km radius of the city. This is to let the
families know that there is an existing dried fish flavored product in the market.
Promotion and Advertisement
A budget of 6,717.60 php will be allocated for the promotion on the first week after the soft
opening of the center. Another means of advertising also would be through radio advertisement. A banner
will also be provided for the facility and selected grocery such as the Mindpro Citimall, Southway
Square, Shoppers Center (The Gateway) and Yubenco Star Mall.
In generating of demand, the Center let the target market customers taste the products and giving
them an idea about the unique and soul capture taste of the new flavored dried fish. the facility will
produce 10 packs of flavored dried fish products for free tasting of the four grocery stores.
Cost of Advertisement
Radio Advertisement:
Banner:
Free Sampling:
TOTAL:
PhP 6,717.60
Year
Target Date
Duration
Marketing Strategy
Cost
2016
Feb. 1 - 2
2 Days
Tarpaulin
10 pieces
500.00 php
2016
Feb. 3 - 4
2 Days
Radio Advertisements
30 seconds per day
1,342.00 php
2016
Feb. 5 - 6
2 Days
4,875.60 php
25
TOTAL
6,717.60 php
Table 1.13 shows the promotion and advertisement schedule and expenses after the soft opening
of the facility. It also shows that the total cost for the promotion and advertisement is 6,717.60 php.
Discounts
In this strategy the center will give discount to customers and buyers for its specific volume of
orders.
CHANNEL DISTRIBUTION
26
Grocery Stores
Consumers
Consumers
FACILITY DESCRIPTION
The proposed Talon-Talon Dried Fish Packaging and Display Center will be situated at Barangay
Talon-Talon near the Barangay Hall. The Center has a lot area of 288 square meters.
The Facility has six (6) areas:
Receiving Area
- where the delivered boxes from the dried fish producers are received.
Segregating Area
- where the Dried Fish are sorted by kind and placed in a rectangular plastic container.
Packaging Area
- where the sorted dried fish are placed on the table, flavoring is added and packaging
is being done.
Display Area
27
this area has shelves where some of the finished products are displayed for customers
28
NUTRITIONAL FACTS
Figure 3.1
Nutritional Facts
of Dried Fish
Classic Dried
Fish
Sweet and Spicy
Dried Fish
29
30
From the warehouse, the packed dried fish is displayed at the shelves of the Talon-Talon Dried
Fish Display Center.
8. Distribution
The packed dried fish in the warehouse is now ready for distribution to different stores.
31
After sealing, the product is now transferred to the warehouse with a room temperature of 18C.
8. Display
From the warehouse, the packed dried fish is displayed at the shelves of the Talon-Talon Dried
Fish Display Center.
9. Distribution
The packed dried fish in the warehouse is now ready for distribution in different stores.
32
After sealing, the product is now transferred to the warehouse with a room temperature of 18C.
8. Display
From the warehouse, the packed dried fish is displayed at the shelves of the Talon-Talon Dried
Fish Display Center.
9. Distribution
The packed dried fish in the warehouse is now ready for distribution in different stores.
33
After sealing, the product is now transferred to the warehouse with a room temperature of 18C.
8. Display
From the warehouse, the packed dried fish is displayed at the shelves of the Talon-Talon Dried
Fish Display Center.
9. Distribution
The packed dried fish in the storage is now ready for distribution in different stores.
INPUT
PROCESS
OUTPUT
Dried Fish
Sorting
170,000g
170,000g
Rejected
1,700g
(1%)
Packaging and
Weighing
168,300g
By-Products
(Fish Trimmings)
16.83g
(.01%)
Sealing
Finished Product
168,283g
168,283.17g
34
INPUT
PROCESS
OUTPUT
Dried fish
Sorting
170,000g
170,000g
Rejected
1,700g
(1%)
Selecting
168,300g
Packaging and
Weighing
168,300g
By-Products
(Fish Trimmings)
(.01%)
16.83g
Sealing
Finished Product
168,283g
168,283.17g
35
INPUT
OUTPUT
Dried Fish
Sorting
170,000g
170,000g
Hot Cayenne
Powder (Chili)
PROCESS
Rejected
1,700g
(1%)
Flavoring
168,300g
1,700g
Packaging and
Weighing
170,000
Sealing
169,983
By-Products
(Fish Trimmings)
(.01%)
17g
Finished Product
169,983g
679 packs with
250g
36
INPUT
OUTPUT
PROCESS
Dried Fish
Dried Fish
170,000g
170,000g
Sorting
Sorting
170,000g
170,000g
Rejected
Rejected
1,700g
Dried Fish
(1%)
1,700g
(1%)
Refined Brown
Refined
Brown
Sugar
Sugar
1,700g
1,700g
Flavoring
Flavoring
168,300g
168,300g
Packaging and
Packaging
Weighingand
Weighing
170,000
170,000
Material Loss
(.01%)
By-Products
17g
(Fish Trimmings)
17g
Sealing
Sealing
169,983
169,983
Finished Product
169,983g
37
Receiving
Segregating
Piling
WAREHOUS
E
Storage
Display
Sealing
Distribution
38
Receiving
Sealing
Segregating
Piling
Selecting
WAREHOUS
E
Storage
Display
Distribution
39
Receiving
Sealing
Segregating
Packaging &Weighing
Piling
Flavoring
WAREHOUS
E
Storage
Display
Distribution
40
Receiving
Sealing
Piling
WAREHOUS
E
Storage
Display
Distribution
41
SEGREGATING
PILING
RECEIVING
SEALING
WEIGHING/
PACKAGING
SELECTING
DISTRIBUTION
STORAGE
DISPLAY
42
PROCESS FLOW CHART OF CLASSIC DRIED FISH
SEGREGATING
PILING
RECEIVING
SEALING
STORAGE
DISTRIBUTION
DISPLAY
WEIGHING/
PACKAGING
43
SEGREGATING
PILING
RECEIVING
SEALING
WEIGHING/
PACKAGING
FLAVORING
(CHILI
POWDER)
DISTRIBUTION
STORAGE
DISPLAY
44
SEGREGATING
PILING
RECEIVING
SEALING
WEIGHING/
PACKAGING
FLAVORING
(SUGAR)
D
STORAGE
DISPLAY
1,700
g
(1%)
45
Talon-Talon Dried Fish Packaging and Display Center will be operating 8 hours a day, 6 days in a
week; with 288 days in a year considering there are 20 holidays. Production Scheduling is as follows:
Classic Dried Fish, Combo Pack Dried Fish, Spicy Dried Fish and Sweetened Dried Fish will be
produced one type of product per day. Each of these products is made only 6 times a month.
The center processes 170 kg of Dried Fish everyday which is equivalent to 680 packs of Classic
Dried Fish and Combo Pack Dried Fish with 250 grams, 679 packs of Spicy Dried Fish and Sweetened
Dried Fish with 250 grams. The center is expected to produce 48,960 packs of Original Dried Fish and
Combo Pack Dried Fish annually and 49,392 packs of Spicy and Sweetened Dried fish annually.
The production capacity of the center will begin at 100% on the first year and on the succeeding
years of operation. This is because the supplies of dried fish from investors are fixed according to the
Memorandum of Agreement and the Vacuum sealer machines of the facility are capable of producing the
required quantity. The facility is capable of producing 16,308bpacks per month of the four variety product
of the center that is 195,696 packs per year.
Table 3.1 Proposed Production Schedule of Classic Dried Fish
Year
2016
2017
2018
2019
2020
100%
100%
100%
100%
100%
Production
Output/Year
(in kg)
48,960
48,960
48,960
48,960
48,960
12,240
12,240
12,240
12,240
12,240
46
Year
Center
Capacity
Utilization
Production
Output/Year (in
250g)
Production
Output/Year (in kg)
2016
2017
2018
2019
2020
48,960
48,960
48,960
48,960
48,960
100%
100%
100%
100%
100%
48,960
48,960
48,960
48,960
48,960
12,240
12,240
12,240
12,240
12,240
Year
2016
2017
2018
2019
2020
Year
2016
2017
2018
2019
2020
Table 3.5 Summary of Proposed Production Schedule of Four Dried Fish Products
Production Output of Four Products
47
Year
Classic Dried
Fish
(in kg)
Combo Pack
Dried Fish
(in kg)
Sweetened Dried
Fish
(in kg)
Total
(in kg)
2016
2017
2018
2019
2020
12,240
12,240
12,240
12,240
12,240
12,240
12,240
12,240
12,240
12,240
12,222
12,222
12,222
12,222
12,222
12,222
12,222
12,222
12,222
12,222
48,924
48,924
48,924
48,924
48,924
Table 3.5 shows the total production output of four products for the next five (5) years of
operation. It also shows that a total of 48,924 kg of dried fish that the center will produce.
48
49
Machinery and Equipment
Unit
Unit Cost
Total cost
Supplier
Production Equipment
Vacuum Sealer
Machine
29,000.00
29,000.00
OLX
Air Conditioner
7,500.00
7,500.00
OLX
Monoblock Chair
235.00
702.00
OLX
Exhaust Fan
650.00
650.00
OLX
28
112.00
OLX
Plastic Container
30
123
3,690
OLX
97,000.00
OLX
Auxiliary Equipment
Delivery Van
97,000.00
Display Equipment
Computer Set with
printer
10,500.00
10,500.00
OLX
Cash Register
4,000.00
4,000.00
OLX
Electric Fan
1,165.00
1,165.00
OLX
Monoblock Chair
300.00
600.00
OLX
Exhaust Fan
650.00
650.00
OLX
Segregating Equipment
Monoblock Chair
235.00
470.00
OLX
Exhaust Fan
1,165.00
1,165.00
OLX
28.00
112
Shop-O-Rama
Plastic Container
30
TOTAL
157, 316.00
50
Straight-line Method = (Unit Cost of Equipment Salvage Value)/ Useful Life
Table 3.7 Schedule of Depreciation of Machinery and Equipment
Table 3.7 shows the schedule of depreciation of machinery and equipment. The researchers used
5% of salvage value for the machinery and equipment.
PLANT LOCATION
Figure 3.3 shows the location of the facility. This is located at Talon-Talon highway near the
barangay hall and elementary school. Moreover, this will be the proposed location because aside from it is
near the barangay hall and elementary school, the location can easily see by the passersby.
51
PLANT LAYOUT
Figure 3.4 Plant layout of the Facility
52
Figure 3.4 shows the plant has an area of 288 square meters and with a dimension of 24x12
meters. The layout consists of the receiving area, segregating area, packaging area and the display area.
The receiving area is where dried fish are being received from the suppliers while the segregating area is
the segregation of dried fish by each class of fish. In the packaging area, this where the packing of dried
fish is done while the display area is where finished products are displayed.
Figure 3.5 shows the 3D layout of the center which is located at Talon-Talon Loop with a
dimension of 24x12 square meters. The proposed location is near the barangay hall and elementary
school.
53
CARPENTRY WORKS:
286,458.51
II
469,203.00
III
552,457.50
IV
GLASS WORKS:
PLUMBING WORKS:
107,802.10
VI
ELECTRICAL WORKS:
18,606.00
VII
PAINTING WORKS:
147,828.80
TOTAL
69,148.80
1,651,504.71
Table 3.8 shows the bill of estimated materials for the proposed project of Talon-Talon Dried Fish
Packaging and Display Center.
54
Table 3.9 Estimated Cost for Facilities and Equipment
Estimated Facilities and Equipment
Estimated Cost
(in peso)
Building
1,651,504.71
157, 316.00
3,592.00
Office Supplies
7,823.00
Total
1,820,235.71
Table 3.9 shows the total cost of building and facilities of Talon-Talon Dried fish Packaging and
Display Center amounting to 1,820,235.71 pesos.
RAW MATERIALS AND SUPPLIES
The table shows the 10 dried fish producers in Talon-Talon, Zamboanga city who are the
primary sources for raw material requirement of the Center.
Direct
Raw
Material
Unit
per box
(kg)
Assorted
Dried Fish
17
Unit Cost
per Box
(peso)
2,500.00
Needed Input in
kg
(daily)
170
Needed Input in kg
(weekly)
1,020
Unit
(gram)
Unit cost
(peso)
Needed Input
(gram)
Total cost
(in peso)
55
Chili Powder
1,000
640.00
1700
1,088
Refined Sugar
1,000
80.00
1700
136
Table 3.11 shows the unit cost of indirect raw material which is Chili Powder and Refined Sugar
per grams.
Table 3.12 Indirect Materials (daily)
Direct Raw
Material
Size
Unit
(pcs)
Unit cost
(in peso)
Needed Input
(pcs)
Total Cost
(in peso)
Polyethylene
Plastic
6x10(152 x
254 mm)
100
350.00
700
2,450
Table 3.12 shows the unit cost of indirect raw material per pack which is polyethylene plastic.
OFFICE SUPPLIES
Table 3.13 List of Office Supplies
Items
Bond Paper (short)
Bond Paper(long)
Ballpen
Calculator
Correction Fluid
Documentary Tray
Envelope(short)
Envelope(Long)
Folder (long)
Folder (short)
Fastener
Log Book
Marker
Unit
ream
Quantity
Unit Cost
Total cost
Supplier
130
130.00
Shop-o-rama
145
145.00
Shop-o-rama
35
105.00
Shop-o-rama
pcs
449
898.00
Shop-o-rama
pcs
29
87.00
Shop-o-rama
pcs
pcs
80
400.00
Shop-o-rama
15
90.00
Shop-o-rama
15
107.00
Shop-o-rama
15
75.00
Shop-o-rama
pcs
15
90.00
Shop-o-rama
box
30
60.00
Shop-o-rama
pcs
85
170.00
Shop-o-rama
pcs
10
10
ream
pcs
pcs
pcs
100.00
Shop-o-rama
56
Masking Tape
pcs
35
175.00
Shop-o-rama
Pencil
box
240.00
Shop-o-rama
Packing Tape
pcs
40
200.00
Shop-o-rama
Ruler
pcs
30.00
Shop-o-rama
Scotch Tape
pcs
27
135.00
Shop-o-rama
Scissor
pcs
48
240.00
Shop-o-rama
Sticker Paper
Pack
100
40
4,000.00
Shop-o-rama
Stapler
pcs
59
236.00
Shop-o-rama
Staple Wire
box
10
50.00
Shop-o-rama
Thumb tucks
box
10
60.00
Shop-o-rama
7,823.00
Shop-o-rama
TOTAL
DIRECT MATERIAL
Table 3.14 Projected Input Requirement of Dried Fish (kg/year)
Capacity Utilization
Year
Input Requirement
at Full Capacity
Raw Material
Requirement
2015
48,960
100%
48,960
2016
48,960
105%
51,408
2017
48,960
110%
53,856
2018
48,960
115%
56,304
2019
48,960
120%
58,752
Table 3.14 shows the raw material requirement of dried fish that was assumed to have a capacity
of 100% for the first year and will increase by 5% annually.
Table 3.15 Projected Input Requirement of Chili Powder (kg/year)
Year
Capacity Utilization
Raw Material
Requirement
2015
122.4
100%
122.4
57
2016
2017
Year
122.4
105%
128.52
Capacity110%
Utilization
2018
122.4 at Full
Input Requirement
Capacity
122.4
2016
2019
122.4
122.4
100%
120%
2017
122.4
105%
122.4
146.88
1
28.52
2018
122.4
110%
134.64
2019
122.4
115%
140.76
2020
122.4
120%
146.88
115%
Raw 134.64
Material
Requirement
140.76
Table 3.15 shows the raw material requirement of chili powder that was assumed to have a
capacity of 100% for the first year and will increase by 5% annually.
Capacity Utilization
Raw Material
Requirement
2016
2,016
100%
2,016
2017
2,016
105%
2,116
2018
2,016
110%
2,217
2019
2,016
115%
2,318
58
2020
2,016
120%
2,419
Table 3.17 shows the projected year raw material requirement of the polyethylene plastic is
assumed to increase in 5% per year.
UTILITIES
Utilities cover power and water bills incurred every month necessary for the production to keep
going. Power requirements are paid to Zamboanga City Electric Cooperative (ZAMCELCO), a local
power distributor while water source is to Zamboanga City Water District (ZCWD).The Kwh rate of
Power Consumption for commercial rate is Php7.77. Water supply is from ZCWD, having a rate of
Php5.00/cub.m. Fuel Supply is Php59.70
Power
The source of the electricity power of the center is from ZAMCELCO at a given commercial
rate of Php 7.77.
Transportation
The facility is accessible by any types of land transportation vehicle to transport the raw
materials and products.
Water
The operation does not utilize an adequate water resource except for the consumption of its
employees. ZCWD is the primary source of tap water used in cleaning production area, utensils and
facilities, and in keeping the showroom tidy and presentable.
Item
Daily
(Peso)
Monthly
(Peso)
Yearly
(Peso)
Power Consumption
172.8
4,147.27
49,766.33
Water Consumption
10.00
240.00
17,280.00
59
Fuel Consumption
Total
149.25
1,791.00
21,492.00
332.05
6178.27
Table 3.18 Summary of Power, Water and Fuel Consumption
88,538.33
Table 3.18 shows the summary of power, water and fuel consumption of the center daily,
monthly and yearly. The total power, water and fuel consumption of the center in daily basis is 332.05
pesos which also gives the amount of 6,178.27 pesos monthly and 88,538.33 pesos yearly.
WASTE DISPOSAL
Nowadays, people are trying to overcome the problem about waste disposal. The Dried Fish
Packaging and Display Center will be doing a separation of waste in terms of biodegradable and nonbiodegradable. This can be a safe way of waste management to avoid foul smell and a dirty environment.
The waste includes in the process especially the waste water from the lavatory from washing and
sanitizing of the workers will just be release directly through the septic tank of the Center.
LABOR REQUIREMENTS
The center will operate 8 hours in a day, 24 working days in a month considering there are 20
holidays and 288 days multiplied by the total daily labor cost, results the total annual salary cost. The
table below shows the wages of every workers daily, monthly and annually.
Daily
Wage
Monthly
Wage
Annual
Wage
Project Manager
Finance/Administrative
Supervisor
300
7,200
86,400
285
6,840
82,080
Sales/Marketing Supervisor
285
6,840
82,080
Accountant
280
6,720
80,640
Sales Agent
165
3,960
47,520
Cashier
165
3,960
47,520
Delivery Man
165
3,960
47,520
Secretary
165
3,960
47,520
Description
60
Janitor
165
3,960
47,520
Total
1975
47,400
568,800
Table 3.19 shows the salary for the direct labor which includes the Project Manager,
finance/Administrative Supervisor, Accountant, Sales Agent, Cashier, Delivery Man, Secretary and
Janitor.
Number of workers
Daily Wage
Monthly Wage
Annual Wage
Quality Controller
285
6,840
82,080
Repacker
165
3,960
47,520
Machine Operator
165
3,960
47,520
165
3,960
47,520
165
3,960
47,520
Total
945
22,680
272,160
Table 3.20 shows the salary expense of the sales and marketing which includes the Quality
Controller, Repacker, Machine Operator, Stockman for Raw Materials and Stockman for Finished Goods.
Number of workers
Daily Wage
Monthly Wage
Annual Wage
280
6,720
80,640
Table 3.21 shows the indirect labor salary expense in which under it is the Production
Supervisor.
SAFETY AND MAINTENANCE
Safety and Maintenance is one thing that the center/plant must be concern of. Safety in the
workplace should be prioritize to prevent any accidents and also will prevent any food contamination.
We must consider the workers environment condition for them to perform their tasks without any risk.
Also, we all know that giving a good quality of product will be a great impact to the society.
61
Proper orientation for the workers will be conducted for the possible hazard that may occur in
their respective assigned areas. The center will provide safety gears and safety measures for the safety
and convenience of the workers like goggles, gloves, masks, hairnet and apron to protect them from
possible accident. Acceptable firefighting equipment like Fire Extinguisher is provided by the Center.
General Precautions
In order to prevent loss inside the center, the operator should always check the condition of raw
materials, finished goods in the warehouse.
The storage of the raw materials and finished goods should be reported to the production
supervisor.
Check the electric lines and the machine.
Workers in the production area should always wear the safety gears for protection.
Table 3.22 Safety and Maintenance
Distribution
No. of
Personnel
Gloves
Hair net
Mask
Apron
Production Supervisor
1`
Production Workers
Others
Total
12
12
12
12
12
Table 3.22 shows the total number of safety gears that the workers will be using. It also shows
that there are 12 personnel who will be using the safety gears and a total number of twelve (12) gloves,
hair net, mask and apron.
Table 3.23 Cost of Safety Gear Requirements
Item
Quantity
Fire Extinguisher
1300.00.
1,300.00
Mask
12
10.00
120.00
Hair Net
12
9.00
108.00
12
130.00
1,560.00
Gloves
12
42.00
504
TOTAL
3,592.00
62
Table 3.23 shows the cost of the safety gear per unit and its corresponding quantity.
SOCIO-ECONOMIC ASPECT
The proposed project which is Talon-Talon Dried Fish Packaging and Display Center for TalonTalon Dried Fish Producers would create a lot of economic contribution to the society as well as to the
environment.
A. Contribution to Barangay Talon-Talon Community
The proposed Talon-Talon Dried Fish Packaging and Display Center will be situated in the
Barangay Talon-Talon, Zamboanga City. The people in the barangay will be the direct beneficiaries of
any form of opportunities that comes along the establishment of the center from the construction of the
center until carrying out of its daily operation and production.
With the establishment of the project, income-generating opportunities will be open for the
people in Talon-Talon. Some of these opportunities are the following:
The labor requirement in constructing the Talon-Talon Dried Fish Packaging and Display Center
will create work opportunities for the unemployed individuals in the barangay Talon-Talon,
means, job opportunities for the degree and non-degree holders of the said barangay.
Lastly, it will benefit the community of Talon-Talon from the taxes paid by the proposed center.
The shares that barangay Talon-Talon will get from the tax that the center will pay to the
government that will upgrade the standard living of families and other individuals.
63
The government as well, will gain benefits from the establishment of Dried Fish and
Packaging Center from the taxes and permits that would be secure by the company.
As the job employment rate increases, the employee will be oblige to pay its taxes to the
Bureau of Internal Revenue (BIR). Therefore, the city government will generate, revenue from
the payments of tax of the companys employees and use the generated revenue to develop and
improve public projects, repairs (e.g asphalt layering, bridge construction, housing projects and
additional security of the people in Talon-Talon) and for the future public construction of the city
government as well as national government.
Aside from these benefits, the barangay will be able to gain its name of producing one of
the best dried fish products that will surely increase the economic stability of Talon-Talon as well
as the whole Zamboanga City.
C. Contribution to Environment
The waste that will be generated by the processing and packaging center is biodegradable
and non-biodegradable waste and some particles from the dried fish and machines being used.
The center will have its proper waste management program that is in accordance with existing
laws, ordinances of the concerned authorities.
Preventive measures are being set and will be considered after the facility has been
establish and during the actual operation of the business.
SOCIO-ECONOMIC CHART
Socio-Economic
Socio-Economic
Socio- Economic
64
Aspect
Factors Affected
Contribution
65