SALTED EGG PRODUCTION IN LAS PIÑAS CITY:

AN ENTREPRENEURIAL DEVELOPMENT PROJECT

An Entrepreneurial Development Project Outline

Submitted to the Faculty of the College of Agriculture, Food,
Environment and Natural Resources
Cavite State University
Indang, Cavite

In partial fulfillment of the requirements for the degree

Bachelor in Agricultural Entrepreneurship
major in Food Production

CARLOS ENRIQUE F. SALDITOS

December 2020
 SALTED EGG PRODUCTION IN LAS PIÑAS CITY:
AN ENTREPRENEURIAL DEVELOPMENT PROJECT

CARLOS ENRIQUE F. SALDITOS

______________________________________________________________________________
An Entrepreneurial Development Project manuscript outline submitted to the faculty of College
of Agriculture, Food, Environment, and Natural Resources, of the Cavite State University
Indang, Cavite in partial fulfillment of the requirements for the degree of Bachelor in
Agricultural Entrepreneurship major in Food Production with contribution no. ___________.
Prepared under the supervision of Mr. Gary A. Pareja.

INTRODUCTION
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Eggs, in general, are naturally one of the prime and excellent sources of protein. Some
eggs, though, have a slightly more protein percentage than others. Apart from the most common
egg consumed by the masses, the chicken egg; T the focus of this quest is to probe more on the
various benefits, processes, and commercial production of salted duck eggs.

To start off, duck eggs have more protein content than chicken eggs, mainly due to its
size. Salted egg, or “itlog na maalat” and/or “itlog na pula” as what most of the Filipinos call it,
is a preserved version made by brining fresh duck eggs in a mud mixture that consists of clay,
salt and water . The eggs will be soaked in the said mixture and cured for a period of 21 days,
thoroughly washed, and then finally steamed prior to marketing.
 This production will involve producing salted duck eggs from P2,500.00 worth of duck
eggs per cycle with a total of 4 cycles for the whole project . The eggs will be cured for 21 days
depending on the entrepreneur’s desired taste profile and will not be dyed to avoid health related
concerns with commercial dyes.

This production project will involve producing salted duck eggs with a total of 4 cycles
for the whole project .The project exhibits the low investment entry to entrepreneurship during a
time of global uncertainty. The project has a low capital, space, and labor requirement which the
student entrepreneur believes is an attractive option to entice Filipinos to engage in business.

The student under this project, Carlos Enrique F. Salditos, will solely be responsible and
in-charge of the overall duties including managerial, financial, and marketing aspects of the said
venture. Hence, the business will fall under sole proprietorship.

Nature of the Enterprise

…..

II. OBJECTIVES OF THE PROJECT Objectives of the Project

After completion of this project the student entrepreneur should be able to:
The objectives and purposes of this project is for the student entrepreneur to:

1. O obtain an excellent level of proficiency regarding the processes and methods in

the overall production of salted eggs;
2. R recoup 25% of the total investment in the allowable timespan and number of
cycles done;
3. G gain more knowledge and skills on the commercial production of salted egg to
further improve existing methods and raise profitability; and
4. to provide manage effectively an enterprise which will serve as an alternative
source of income during time of global pandemic and job uncertainty.
III. IMPORTANCE OF THE PROJECT Importance of the Project

Salted eggs are a cheap, flavorful, nutrient dense and accessible source of protein
for every Filipino. They are also known to have more protein content than the chicken
eggs, quail eggs, and the like. In addition to that, the eggs have a long shelf life even
without the refrigeration making it suitable even for far-flung agricultural communities
that do not have regular access to electricity.

IV. TIME AND PLACE OF THE PROJECTTime and Place of the Project

The Salted Egg Production: Entrepreneurial Development Project will be conducted in at

28 Cherry Blossom st., Doña Manuela Subdivision, Las Piñas City from January to April 2021
for the whole cycle.

DESCRIPTION OF THE PROJECT

The project production will involve producing salted eggs from P2,500.00 worth of duck
eggs per cycle with a total of 4 cycles for the whole project . The eggs will be cured for 21 days
depending on the entrepreneur’s desired taste profile. After the curing period, the eggs will
then be washed, steamed, packaged and finally be marketed and sold to the public. The product
is will be called Jaime’s Eggcellent Salted Eggs. It will be offered in trays of 30 pieces of eggs.
The salted duck eggs are proposed to have more protein content than salted eggs made
from other types of eggs (i.e., chicken eggs, quail eggs, etc.). The eggs will be coated in a
mixture of clay, salt, and water and will then be cured for 21 days. After the curing period, the
eggs will then be washed, steamed, packaged and finally be marketed and sold to the public.

The overall production will be conducted at Dona Manuela Subdivision in Las Pinas
where the student entrepreneur resides. Date and duration of production will be from January to
April 2021.
I. LOCATION AND LAYOUT OF THE PROJECT

The salted egg production site will be located in at 28 Cherry Blossom st., Doña Manuela
Subdivision, Las Piñas City. The space will be more than enough to cover the salted egg
production.

II. TIMETABLE OF ACTIVITIES

The table below depicts the definite activities of the salted egg production alongside their
cycle duration.

Activity Date
1st Cycle 2

Activity Date

Purchasing of eggs January - April 2020

 Procurement of ingredients and materials January - April 2020

Preparation of ingredients and materials January - April 2020

Curing of eggs January - April 2020

Washing of eggs January - April 2020

Cooking of eggs January - April 2020

Packaging January - April 2020

Marketing January - April 2020

III. PRODUCTION ACTIVITIES Prod…

Purchasing of eggs. The duck eggs to be used in the project will be ordered from an
online supplier on Facebook. The eggs will be delivered to the project location by the supplier.

Procurement of ingredients and materials. The salt will be sourced from a vendor in
the local public market. While the clay will come from a local farm in Amadeo.

Preparation of ingredients and materials. The eggs will be washed then allowed to air
dry. The clay will be mixed with water to form a mud mixture. Salt will then be added. These
eggs will then be coated by hand in this mixture.

Curing of eggs. The coated duck eggs will then be arranged inside a container which acts
as a curing chamber. The eggs will be allowed to cure for 21 days.

Washing of eggs. The cured eggs will be washed of their coating and allowed to air dry.

Cooking of eggs. The eggs will be cooked by steaming it on a charcoal burner for
_______ . They will then be allowed to cool.

Packaging. The salted eggs will be packed in 30-pc trays and stored prior to marketing.
 Marketing. The salted duck eggs produced will be marketed offline and online. The
offline method of marketing will be selling the product to the local community via direct selling.
At the same time the eggs will be posted on Facebook Marketplace, Instagram and Carousell.

FINANCIAL ANALYSIS

Finance

A total expense of PHP12,308.00 was computed will be allocated for this

Entrepreneurial Development Project. The capital of PHP12,500 was deducted This capital will
be obtained from the personal savings of the student entrepreneur.

Cost and Return Analysis

The table below depicts the projected and actual cost and return of this project. The sales
of 40 trays of salted eggs amounted to a total of PHP18,000. The total expenses which consisted
of duck eggs, salt, miscellaneous fees, and operating expenses were PHP12,308.00. This resulted
to a net income of PHP5,692.00.

< Please adjust your cost and return. .

Required: at least Php 5000 per cycle or at least 20,000 for the whole project >
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Projected Profitability Ratios

The table below shows the return of investment and the breakeven point for the
production of the enterprise. The net income amounted to PHP5,692.00, and the total expenses
amounted to PHP12,308.00 which resulted to a 46.25% return of investment. The breakeven
point by trays was 28 trays and by sales was PHP12,600.00.
< adjust based on the new projected cost and return >
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REFERENCES:

❏ Business Diary Philippines. 2020. Salted Eggs - How To Make Salted Eggs. [online]
Available at: <https://businessdiary.com.ph/204/salted-eggs/> [Accessed 8 December
2020].

❏ Steemit.com. 2020. Know More Closely The Benefits Of Salted Eggs — Steemit. [online]
Available at: <https://steemit.com/health/@alilham/know-more-closely-the-benefits-of-
salted-eggs-f77f1ce1b04c8> [Accessed 8 December 2020].

❏ Worldwidescience.org. 2020. Salted Duck Egg: Topics By Worldwidescience.Org.

[online] Available at: <https://worldwidescience.org/topicpages/s/salted+duck+egg.html>
[Accessed 10 December 2020].