1

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

Functions & Qualifications of Officer and Key Personnel

Board of Directors
The Board of Directors will provide mission-based leadership and strategic
governance. To advise, govern, oversee policy and direction, and assist with the leadership and general
promotion of Talon-Talon Dried Fish Association so as to support the organizations mission and needs.
Duties and Responsibilities

Governing the organization by establishment broad policies and objectives

Selecting, appointing, supporting, and reviewing the performance of the project Manager
Ensuring the availability of adequate financial resources
Approving annual budgets
Setting the salaries and compensation of the company

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

Oversee the entire operation of the plant daily.

Choose and orient key personnel and also prepare the budget to be use
Ensure that the task gets completed on time, along with sending the delivery to the customer and

seeking its approval.

Create strategic plans that will ensure the business future in terms of productivity and profit
Promotes the business in whole Zamboanga City and outside of the City

Qualifications;

Male/female, 24-30 years old

Must be a graduate of Industrial Engineering or any Business related course
At least 2 years work-related experience
Must have a good management skill
Must be able to formulate strategies to maintain consistent productivity
Excellent in intellectual and oral communication skills

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

In charge for the over-all operation in the production

Responsible for ensuring that the raw materials and supplies are well stocked and that all

equipment is kept in safe, proper working daily

Organize all processes of production from raw material to finished products
Submits weekly report and suggest production improvement to the management

Qualifications:

Male/Female, 24-35 years old

Must be a graduate of Industrial Engineering (certified)
At least 1-2 years work-related experience
With a good moral character

Must have excellent in interpersonal skills

Must good intellectual and technical skills

Finance and Administrative Supervisor

Overall in charged in Finance and administrative division. Implement financial policies of the
business. Maintain the welfare, benefits and the administrative activities of the Center. She supervises
preparation of all monthly and annual finance reports in a timely manner, Identify and resolves financial
and administrative issues. And, also manage payroll processing and tax filing activities.
Duties and Responsibilities;

Responsible in hiring, recruitment, selection and replacement of employees semi-annually

Monitor and manage expenditures within allotted budget
Develop business plan, timeline and budget to perform financial project
Review all invoices and make the relevant payments in a timely manner

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:

Provides information to maximize sales volume once a month

Evaluate and gather the daily data from the sales agent
Provides information by collecting, analyzing, and summarizing data trends
Protects organizations value by keeping information confidential

Qualifications:

Male/Female, 25-35 years old

Must be graduate of any business or marketing related course

At least 2 years of relevant experience in sales and marketing
Excellent in oral and written communication skills with exceptional presentation and negotiation

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

quality remains the same throughout.

Makes daily sampling to ensure that the product reaches its standard
Perform inspections of purchased parts, subassemblies or finished company products according to

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:

Male/Female, 24-35 years old

Must be a graduate of Industrial Engineering or any business related course
At least 2 to 3 years work-related experience
Exceptional ability to monitor processes, materials, and surroundings.

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:

In terms of packaging, he or she is responsible of packaging the product

Ensures that the product is well sealed and pack

Qualifications:

Male/Female, 20 years old and above

Preferably a high school graduate and/or any vocational course
Requires one (1) year of work-related experience
With good moral character

Stockman (raw materials)

He handles the raw materials being bought in the Center. Organize the raw materials according to
their date of arrival. And, also perform an inspection of the product quantity.
Duties and responsibilities:

Responsible in receiving and handling raw materials in the receiving area

Record all in and out of the raw materials

Qualifications:

Male, 23-35 years old

College Level/College Graduate
Must be responsible and hardworking
Can work overtime
With good moral character

Stockman (Finished Good)

He handles the finished product and stores the finished product in an orderly and accessible
manner in warehouse. Keep the products properly and the warehouse well cleaned and organized. And,
also he examines and inspects stock items for wear defects, reporting any damages to production
supervisor.
Duties and responsibilities:

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:

Male, 24 years old

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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:

Female, 22-35 years old

A graduate of Bachelor of Science in Accountancy
At least two (2) years of working experience
Good in Oral and Communication Skills
Good in Intellectual and Interpersonal skills
Knowledgeable in Microsoft Office(Excel, Spread sheet, Word, PowerPoint)

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

She greets customers entering the Center

Ensure the checkout counters have enough cash
Responsible for processing exchanges and refunds
At the end of the shift, she is expected to tally funds and ensure that everything is in order
Remit cash to the Accountant

Qualifications:

Female, 22-35 years old

Graduate of any four (4) year course.
Trustworthy
Good in communication and Interpersonal Skills
Capable in handling money promptly and precisely
Highly skilled in providing prompt & friendly customer service
With pleasing personality and Computer Literate

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:

Responsible in assisting the customers who wants to avail the product

Answer customer inquiries regarding the products
Resolves customer complaints

Qualifications:

Male/Female, 24-35 years old

Graduate of any four (4) year course
Must have good communication skills both written and oral
Must be able to deal with different people
With pleasing personality

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:

Responsible in distributing the finished products to customers and retailers.

Drive safely to their destination

Help in the loading and unloading of products

Keep logs of their activities and make sure their vehicles are maintained in good working
condition

Responsible in obtaining new customer outside of the facility

Qualifications:

Male, 24-35 years old

College level
Must have a good moral character
Responsible and attentive all the time
Has a valid professional drivers license

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:

Responsible of keeping records related to the center and organizations activities

Responsible of handling confidential information
Ensures that the meetings are effectively organized
Jotting agenda items from the top management during meetings and consultations

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.

Gather and empty trash.

Qualifications:

Male, 20-40 years old

At least High School Graduate

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Must be responsible and hardworking

With good moral character
Can work overtime

Feasibility Study Timetable and Gantt chart

Project Time Table

Activities

No. of Weeks

Target Date

A. Planning the Thesis Project

June 23 29

B. Conducting the Thesis Project

37

June 30 March 21, 2015

C. Negotiation in the Barangay

March 23 Apr 11

D. Fund Sourcing

Apr 13 Apr 25

E. Bidding for the Construction

Apr 27 May 16

F.

May 17 May 23

May 24 July 19

G.2. Concrete and Masonry Works

May 31 Jul 26

G.3. Roofing and Steel

18

June 29 Nov 2

G.4. Plumbing Works

July 27 Sep 28

Permits and Licenses

G. Construction of the Facility

G.1. Carpentry Works

11

G.5. Glass Works

Sep 29 Oct 31

G.6. Painting Works

Oct 19 Dec 12

G.7. Electrical Works

Nov 16 Nov 28

H. Purchased of Equipment

Nov 30 Dec 5

I.

Installation of Equipment

Dec 07 Dec12

J.

Hiring and Training of Manpower

Dec 14 Jan 23, 2016

K. Soft Operation

Jan 25 Jan 31

L. Actual Operation

Feb 1 Feb 7

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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

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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.

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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.

Table 1.2 Historical Population by Age Group

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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).

Table 1.3 Projected Population by Age Group

Year

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

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Table 1.4 Estimated Demand of Dried Fish
Year

Population

Per Capita Consumption (in kg)

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%.

Table 1.7 Demand Supply Analysis

YEAR

DEMAND

SUPPLY

UNSATISFIED

2016

3,436,844

3,717,381

(280,537)

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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.

DEMAND SUPPLY ANALYSIS

Figure 1.2 Demand Supply Analysis

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.

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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

Production Cost per Unit

(in peso)

Mark Up
(in peso)

Selling Price
(in peso)

Classic Dried fish

52.56

7.88

60.44

Combo Pack Dried Fish

52.56

7.88

60.44

Spicy Dried Fish

53.70

8.05

61.75

52.30

7.84

60.14

Sweetened Dried Fish

PROJECTED SALES VOLUME

Table 1.9 Projected Sales Volume for Classic 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

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.

Table 1.12 Projected Sales Volume for Sweetened Dried Fish

Year

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

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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

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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:

PhP 671 per 30 secs x 2 days = PhP 1,342.00

Banner:

PhP 50 x 21 pcs. (2x2 sq. ft.) = PhP 500.00

Free Sampling:

40 packs of spicy dried fish x PhP 61.75 = 2470.00php

40 packs of sweetened dried fish x Php 60.14 = 2405.60php
Total of 80 packs = 4,875.60php

TOTAL:

PhP 6,717.60

Table 1.13 Promotion and Advertisement Schedule

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

Food Tasting/Free Taste

80 packs for 2 days
10 packs per grocery store
Spicy and Sweetened Flavor

4,875.60 php

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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

Talon-Talon Dried Fish

Packaging and Display Center

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

who wants to purchase the product.

Delivery Area
- this area is for the products to be delivered and distributed to different grocery stores.
Warehouse
- this area is where finished products are stocked and with a room temperature of
18C.
This is the first Dried Fish Packaging and Display Center in the city. It promotes the Talon-

Talons well known product - Dried Fish.

PRODUCT DESCRIPTION
Dried Fish is a finished product from raw fish that undergoes a process called drying. It is a
method of food preservation that works by removing water from the food which inhibits the growth rate
of microorganisms.
The Talon-Talon Dried Fish Packaging and Display Center produces different varieties of Dried
Fish products in Zamboanga City. The center produces four varieties namely, Classic Dried Fish, Combo
Pack Dried Fish composed of (Kasig, Toloy, Marot, Mat-an and Hasa), Spicy Dried Fish, and Sweetened
Dried Fish.
VARIETY OF PRODUCT
Classic Dried Fish
In this product the dried fish has no flavoring. It keeps its plain and salty taste. The product
weighs 250 grams per pack.
Combo Pack Dried Fish
Unlike the other products, this product is composed of 5 kinds of dried fish namely Marot, Matan, Kasig, Toloy and Hasa. It also retains the original taste of dried fish but with different kinds. It also
weighs of 250 grams per pack.
Spicy Dried Fish
This product contains dried fish which has chili powder as its flavoring to give dried fish a new
taste. It is 250 grams per pack.

28

Sweetened Dried Fish

This type of packed dried fish is similar with that packed spicy dried fish but, refined brown
sugar is coated to the product. Per pack, it weighs 250 grams.

NUTRITIONAL FACTS
Figure 3.1
Nutritional Facts
of Dried Fish
Classic Dried
Fish
Sweet and Spicy
Dried Fish

Figure 3.2 Logo of

the Product

29

MANUFACTURING PROCESS OF CLASSIC DRIED FISH PACKAGING

1. Receiving of Dried Fish
To begin with, dried fish is delivered and received by the Packaging center by a multicab. Dried
fishes are delivered by box 17kgs each with assorted types of fish namely Marot, Mat-an, Hasa, Toloy,
Kasig, Dilis, Tamban and Mol-Mol.
2. Segregating
After receiving, the dried fish is transferred to the segregating area to be inspected and to be
grouped by type the received assorted dried fish. The dried fish is grouped by Marot, Mat-an, Hasa,
Toloy,Kasig, Dilis, Tamban and Mol-Mol. Each kind of dried fish is placed in a rectangular plastic
container with the name of dried fish printed outside the container.
3. Piling
After segregating, the dried fish in the container is now transferred to the packaging area where it
is piled on the table and is ready to be packed.
4. .Packaging and Weighing
After piling, the dried fish is packaged manually and weighed on a weighing scale by the workers
in a 6x10 polyethylene plastic with the title and logo of the product. Each packed dried fish weighs 250
g rams.
5. Sealing
After the dried fish is packaged and weighed, it will now be sealed by a vacuum sealer and is
ready to be placed at the warehouse.
6. Storage
After sealing, the product is now transferred to the warehouse with a room temperature of 18C.
7. Display

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.

MANUFACTURING PROCESS OF COMBO PACK DRIED FISH

1. Receiving of Dried Fish
To begin with, dried fish is delivered and received by the Packaging center by a multicab. Dried
fishes are delivered by box 17kgs each with assorted types of fish namely Marot, Mat-an, Hasa, Toloy,
and Kasig.
2. Segregating
After receiving, the dried fish is transferred to the segregating area to be inspected and to be
grouped by type the received assorted dried fish. The dried fish is grouped by Marot, Mat-an, Hasa, Toloy
and Kasig. Each group of dried fish is placed in a rectangular plastic container with the name of dried fish
printed outside the container.
3. Piling
After segregating, the dried fish in the container is now transferred to the packaging area where it
is piled on the table and is ready to be packed.
4. Selecting
After piling, the worker selects 5 kinds of dried fish to be packed together for the Combo
packaging. The Combo pack is the combination of Marot, Mat-an, Hasa, Toloy and Kasig.
5. Packaging and Weighing
After selecting, the dried fish is packaged manually and weighed on a weighing scale by the
workers in a 6x10 polyethylene plastic with the title and logo of the product. Each packed dried fish
weighs 250 g rams.
6. Sealing
After the dried fish is packaged and weighed, it will now be sealed by a vacuum sealer and is
ready to be placed at the warehouse.
7. Storage

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.

MANUFACTURING PROCESS OF SPICY DRIED FISH

1. Receiving of Dried Fish
To begin with, dried fish is delivered and received by the Packaging center by a multicab. Dried
fishes are delivered by box 17kgs each with assorted types of fish namely Marot, Mat-an, Hasa, Toloy,
Kasig, Dilis, Tamban and Mol-Mol.
2. Segregating
After receiving, the dried fish is transferred to the segregating area to be inspected and to be
grouped by type the received assorted dried fish. The dried fish is grouped by Marot, Mat-an, Hasa,
Toloy,Kasig, Dilis, Tamban and Mol-Mol. Each group of dried fish is placed in a rectangular plastic
container with the name of dried fish printed outside the container.
3. Piling
After segregating, the dried fish in the container is now transferred to the packaging area where it
is piled on the table and is ready to be packed.
4. Flavoring
After piling, the dried fish is dipped in a small steel basin filled with chili powder for the spicy
flavor.
5. Packaging and Weighing
After flavoring, the dried fish is packaged manually and weighed on a weighing scale by the
workers in a 6x10 polyethylene plastic with the title and logo of the product. Each packed dried fish
weighs 250 grams.
6. Sealing
After the dried fish is packaged and weighed, it will now be sealed by a vacuum sealer and is
ready to be placed at the display area.
7. Storage

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.

MANUFACTURING PROCESS OF SWEETENED DRIED FISH

1. Receiving of Dried Fish

To begin with, dried fish is delivered and received by the Packaging center by a multicab. Dried
fishes are delivered by box 17kgs each with assorted types of fish namely Marot, Mat-an, Hasa, Toloy,
Kasig, Dilis, Tamban and Mol-Mol
2. Segregating
After receiving, the dried fish is transferred to the segregating area to be inspected and to be
grouped by type the received assorted dried fish. The dried fish is grouped by Marot, Mat-an, Hasa,
Toloy,Kasig, Dilis, Tamban and Mol-Mol. Each group of dried fish is placed in a rectangular plastic
container with the name of dried fish printed outside the container.
3. Piling
After segregating, the dried fish in the container is now transferred to the packaging area where it
is piled on the table and is ready to be packed.
4. Flavoring
After piling, the dried fish is dipped in a small steel basin filled with refined brown sugar for the
sweetening.
5. Packaging and Weighing
After flavoring, the dried fish is packaged manually and weighed on a weighing scale by the
workers in a 6x10 polyethylene plastic with the title and logo of the product. Each packed dried fish
weighs 250 grams.
6. Sealing
After the dried fish is packaged and weighed, it will now be sealed by a vacuum sealer and is
ready to be placed at the warehouse.
7. Storage

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.

QUANTITATIVE FLOW DIAGRAM OF CLASSIC DRIED FISH

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

673 packs with

250g

34

QUANTITATIVE FLOW DIAGRAM OF COMBO PACK DRIED FISH

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

673 packs with

250g

35

QUANTITATIVE FLOW DIAGRAM OF SPICY DRIED FISH

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

QUANTITATIVE FLOW DIAGRAM OF SWEETENED DRIED FISH

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

679 packs with

250g

37

QUALITATIVE FLOW OF CLASSIC DRIED FISH

Receiving

Segregating

Piling

WAREHOUS
E
Storage

Display

Sealing

Distribution

Packaging and Weighing

38

QUALITATIVE FLOW DIAGRAM OF COMBO PACK DRIED FISH

Receiving

Sealing

Segregating

Piling

Packaging and Weighing

Selecting

WAREHOUS
E
Storage

Display

Distribution

39

QUALITATIVE FLOW DIAGRAM OF SPICY DRIED FISH

Receiving

Sealing

Segregating

Packaging &Weighing

Piling

Flavoring

WAREHOUS
E
Storage

Display

Distribution

40

QUALITATIVE FLOW DIAGRAM OF SWEETENED DRIED FISH

Receiving

Sealing

Piling

Packaging and WeighingAdding Sugar

WAREHOUS
E
Storage

Display

Distribution

41

PROCESS FLOW CHART OF COMBO PACK DRIED FISH

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

PROCESS FLOW CHART OF SPICY DRIED FISH

WEIGHING/
PACKAGING

43

SEGREGATING

PILING

RECEIVING

SEALING

WEIGHING/
PACKAGING

FLAVORING
(CHILI
POWDER)

DISTRIBUTION
STORAGE

DISPLAY

PROCESS FLOW CHART OF SWEETENED DRIED FISH

44

SEGREGATING

PILING

RECEIVING

SEALING

WEIGHING/
PACKAGING

FLAVORING
(SUGAR)

D
STORAGE

DISPLAY

1,700
g
(1%)

PLANT SIZE AND PRODUCTION SCHEDULE

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

Proposed Production Schedule of Classic Dried Fish

Center Full
Center
Production
Capacity
Capacity
Output/Year
(in 250g/pack)
Utilization
(in 250g)
48,960
48,960
48,960
48,960
48,960

100%
100%
100%
100%
100%

Production
Output/Year
(in kg)

48,960
48,960
48,960
48,960
48,960

Table 3.2 Proposed Production Schedule of Combo Pack Dried Fish

Proposed Production Schedule of Combo Pack Dried Fish

12,240
12,240
12,240
12,240
12,240

46

Year

Center Full Capacity

(in 250g/pack)

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

Table 3.3 Proposed Production Schedule of Spicy Dried Fish

Year
2016
2017
2018
2019
2020

Proposed Production Schedule of Spicy Dried Fish

Center
Production
Center Full
Capacity
Output/Year
(in
Capacity (in
Production
Utilization
kg)
250g/pack)
Output/Year (in 250g)
48,888
100%
48,888
12,222.00
48,888
100%
48,888
12,222.00
48,888
100%
48,888
12,222.00
48,888
100%
48,888
12,222.00
48,888
100%
48,888
12,222.00
Table 3.4 Proposed Production Schedule of Sweetened Dried Fish

Year
2016
2017
2018
2019
2020

Proposed Production Schedule of Sweetened Dried Fish

Center Full
Center
Production
Production
Capacity (in
Capacity
Output/Year
(in
Output/Year (in 250g)
250g/pack)
Utilization
kg)
48,888
100%
48,888
12,222.00
48,888
100%
48,888
12,222.00
48,888
100%
48,888
12,222.00
48,888
100%
48,888
12,222.00
48,888
100%
48,888
12,222.00

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)

Spicy 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.

MACHINERY AND EQUIPMENT

Table 3.6 List of Machinery and Equipment

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

Stainless Steel Basin

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

Stainless Steel Basin

28.00

112

Shop-O-Rama

Plastic Container

30

TOTAL

157, 316.00

SCHEDULE OF DEPRECIATION OF MACHINERY AND EQUIPMENT

The depreciation method used by the researchers in computing the depreciation value of
machinery and equipment is the straight-line method. Shown below is the formula of straight-line
method.

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 Plant Location of Talon-Talon Dried Fish Center

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 Proposed Talon-Talon Display Center

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

BUILDING AND FACILITIES

Table 3.8 Bill of Estimated Materials for the Project
Bill of Estimated Materials for Project Name:
TALON-TALON DRIED FISH DISPLAY CENTER
ITEM

Talon-Talon Lop, Zamboanga City

CARPENTRY WORKS:

286,458.51

II

ROOFING AND STEEL WORKS:

469,203.00

III

CONCRETE AND MASONRY WORKS:

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

Machinery and Equipment

157, 316.00

Cost of Safety Gear Requirements

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

Dried Fish Owner

JD Dried Fish
Jovie Dried Fish
Joy Dried Fish
TelioHapasaie
Randi de Julian
Private Dried Fish
Dealer
Richson Dried Fish
Arabi Dried fish
Adonis Dried Fish
HD Dried Fish Dealer

Table 3.10 Direct Materials (weekly)

Table 3.11 Indirect Materials (daily)
Direct Raw
Material

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

Input Requirement at Full

Capacity

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.

Table 3.16 Projected Input Requirement of Refined Sugar (kg/year)

Table 3.16 shows the raw material requirement of refined sugar is assumed to increase in 5% per year.
Packaging Material
Table 3.17 Projected Input Requirement of Polyethylene Plastic (per pack)
Year

Input Requirement at Full

Capacity

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

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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.

Table 3.19 Direct Labor Salary Expense

Number of
workers

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

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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.

Table 3.20 Sales and Marketing Salary Expense

Description

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

Stockman for Raw Materials

Stockman for Finished
Goods

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.

Table 3.21 Indirect Labor Salary Expense

Description
Production
Supervisor

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.

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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

Unit Cost (Peso)

Total Cost (Peso)

Fire Extinguisher

1300.00.

1,300.00

Mask

12

10.00

120.00

Hair Net

12

9.00

108.00

Apron PVC Plastic

12

130.00

1,560.00

Gloves

12

42.00

504

TOTAL

3,592.00

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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,

giving them possible sources of income.

The Talon-Talon Dried Fish Packaging and Display Center is in need of hiring employees which

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.

Other Benefits to Dried Fish Producers in Barangay Talon-Talon Zamboanga City:

1. The small and high dried fish dealers in Talon-Talon can be able to boost their income and
spread their products.
2. It can help the barangay Talon-Talon to be known as the first dried fish packaging and
display center in the City.
3. The Dried Fish can be an additional supply of products in the market due to the new
innovation and packaging style that the center will produce and could also an additional
option to be bought that can satisfy customers because of its quality and price.
4. Other income generating they can get aside from the income they have from their own
business
B. Economic Contribution to the Government

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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

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Aspect

Factors Affected

Contribution

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