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    Project Proposal Fish Processing: Title Target Beneficiaries Target Date Venue Proponent Objectives

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    carlito alvarez
    The document is a project proposal for a 2-day fish processing training program in Bambang, Nueva Vizcaya, Philippines. The training will teach women, out-of-school youth, and 4Ps program participants about the importance of fish processing, proper preservation techniques, and how it can generate income. A detailed budget lists the equipment, supplies, meals, honoraria, and materials needed for the 30 participants. The total budget requested is 250,000 Philippine pesos.

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    Project Proposal Fish Processing: Title Target Beneficiaries Target Date Venue Proponent Objectives

    Uploaded by

    carlito alvarez
    2K views6 pages
    The document is a project proposal for a 2-day fish processing training program in Bambang, Nueva Vizcaya, Philippines. The training will teach women, out-of-school youth, and 4Ps program participants about the importance of fish processing, proper preservation techniques, and how it can generate income. A detailed budget lists the equipment, supplies, meals, honoraria, and materials needed for the 30 participants. The total budget requested is 250,000 Philippine pesos.

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    The document is a project proposal for a 2-day fish processing training program in Bambang, Nueva Vizcaya, Philippines. The training will teach women, out-of-school youth, and 4Ps program participants about the importance of fish processing, proper preservation techniques, and how it can generate income. A detailed budget lists the equipment, supplies, meals, honoraria, and materials needed for the 30 participants. The total budget requested is 250,000 Philippine pesos.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    2K views6 pages

    Project Proposal Fish Processing: Title Target Beneficiaries Target Date Venue Proponent Objectives

    Uploaded by

    carlito alvarez
    The document is a project proposal for a 2-day fish processing training program in Bambang, Nueva Vizcaya, Philippines. The training will teach women, out-of-school youth, and 4Ps program participants about the importance of fish processing, proper preservation techniques, and how it can generate income. A detailed budget lists the equipment, supplies, meals, honoraria, and materials needed for the 30 participants. The total budget requested is 250,000 Philippine pesos.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 6
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    The key takeaways are that the proposed training aims to teach fish processing techniques to women and other groups to generate income and preserve fish quality through proper handling and preservation methods.

    The proposed training aims to provide participants with information and techniques on fish processing, maintaining product quality and meeting compliance standards, as well as to provide skills development and income generating opportunities for women.

    The objectives of the training are for participants to learn the importance of fish processing, the proper way of fish preservation, and to see fish processing as an opportunity for an income producing activity.

    Republic of the Philippines

    Province of Nueva Vizcaya


    Municipality of Bambang

    PROJECT PROPOSAL

    I. Title : FISH PROCESSING


    II. Target Beneficiaries : Women Group, OSY, 4P’s
    III. Target Date : March 17 – 18, 2016
    IV. Venue : Municipal Pavilion
    V. Proponent : MSWD Office
    VI. Objectives :
    At the end of the training, participants are expected to
    1. Learn the importance of fish processing
    2. Learn the proper way of fish preservation
    3. See fish processing as an opportunity for income producing activity
    VII. Rationale :
    Fish is a highly perishable food which needs proper handling and preservation to
    retain its desirable quality and nutritional value thus fish processing is so important wherein
    its main concern is to avoid fish from spoilage. It is at this juncture that Training on Fish
    Processing is imperative to provide our participant with information and techniques with
    respect to fish processing, maintaining product quality and meeting compliance standards.
    As an immediate response too, to the decreasing socio-economic status of women,
    is to provide them skills development training which shall be their point of entry for income
    generating activity.

    VIII. Description of the Project:

    The duration of this activity is two (2) days. Training shall start at 8:00am and ends at
    5:00pm, a combination of lectures, demonstrations and practical training will be utilized in
    order to deliver this course.
    Participants will be provided with materials and equipments that shall be use on the
    duration of the said training.

    IX. Budgetary Requirements:


    Particulars Qty. Unit Unit Cost Total Cost
    1. Training Equipments/Utensils
    a. Refrigerator 1 Unit 27,000 27,000.00
    b. Freezer 1 Unit 30,000 30,000.00
    c. Weighing Scale 10k cal 1 Set 850 850.00
    d. Weighing scale, 1 kilo cal. 3 Sets 1,000 3,000.00
    e. Plastic Sealer 2 Sets 2,000 4,000.00
    f. Food Processor 1 Unit 10,000 10,000.00
    g. Basin (stainless) 4 Pcs 300 1,200.00
    h. Heavy duty stove, pressurized, with 2 Units 2,500 5,000.00
    hose and regulator tank
    i. Steamer 4 Units 1,000 4,000.00
    j. Measuring Cup, stainless 4 Sets 400 1,600.00
    k. Syringe 6 Pcs 50 300.00
    l. Chopping Board, color coded 2 Sets 1,500 3,000.00
    (red for raw meat, yellow for cooked
    meat, green for salads & fruits)
    m. Chef knife 6 Pcs 250 1,500.00
    n. Cleaver 3 Pcs 450 1,350.00
    o. Stainless mixing bowl 8 Pcs 200 1,600.00
    p. Fabricated smoked house 1 Unit 15,000.00
    q. Frying Pan 5 Pcs 300 1,500.00
    r. Deep Fryer 1 Unit 10,000.00
    s. Pressure Cooker 5 Sets 1,000 5,000.00
    t. Perforated ladle 6 Pcs 80 480.00
    u. Turner, Stainless 6 Pcs 150 750.00
    v. Food Tong, stainless 6 Pcs 100 600.00
    w. Stock pot, graduated size 1 Set 1,000 1,000.00
    x. Plastic covered containers for 12 pcs 150 1,800.00
    refrigerated food products

    Sub-total 130,530.00
    2. Training Supplies and Materials
    (Ingredients)
    a. Bangus, medium size (for sardines) 6 Kls 140 840.00
    b. Bangus (for relleno) 8 Kls 140 1,120.00
    c. Dilis 2 Kls 250 250.00
    d. Galunggong (for tinapa) 6 Kls 120 720.00
    e. Galunggong (for shanghai) 6 Kls 120 720.00
    f. Bread Crumbs (500g) 5 Pcks 150 750.00
    g. Sugar, white 5 Kls 55 275.00
    h. Nutmeg, McCormick 3 Bot 60 180.00
    i. Cinnamon, 250 1 Can 160 160.00
    j. Salt 5 Kls 20 100.00
    k. Garlic 3 Kls 70 210.00
    l. Onions 4 Kls 50 200.00
    m. Eggs 90 Pcs 5.50 495.00
    n. Cooking Oil 3 Gal 350 1,050.00
    o. Whole pickles 6 Bot 170 1,020.00
    p. Olive Oil 4 Lit 200 800.00
    q. Canola Oil 5 Lit 130 650.00
    r. Aluminum foil, big 1 Roll 350 350.00
    s. Cornstarch 2 Kls 70 140.00
    t. Siling Labuyo 1 Cup 60 60.00
    u. Polythelyne bag 6 Packs 60 360.00
    v. All spice, Mc Cormick 4 Bot 60 240.00
    w. White pepper 3 Bot. 60 180.00
    x. Onion Powder Mc Cormick 4 Bot 60 240.00
    y. Cayenne, Mc Cormick 4 Bot 60 240.00
    z. Mace, Mc Cormick 4 Bot 60 240.00
    aa. Annatto seeds (atsuete) ½ Kilo 100 100.00
    bb. All purpose flour 3 Kls 55 165.00
    cc. Powdered Milk, Bear Brand 2 Kls 350 700.00
    dd. Black Pepper, powdered 1 Kl 100 100.00
    ee. Evaporated Milk 12 Tins 27 324.00
    ff. Lemon 2 Kls 60 160.00
    gg. Lumpia Wrapper 150 Pcs 200 200.00
    hh. Hamburger Seasoning, Mc Cormick 4 Bot 60 240.00
    ii. Soy Sauce 1 Gal 98 98.00
    jj. Potatoes 2 Kls 25 50.00
    kk. Red Pepper 1 Kl 100 100.00
    ll. Carrots 5 Kls 20 250.00
    mm. Raisins 1 Kl 100 100.00
    nn. Canned green peas 6 Tins 25 150.00
    oo. Vinegar 1 Gal 120 120.00
    pp. Kelly Forcep, stainless (for fish 15 Pcs 100 1,500.00
    deboning) 4 Sets 15 60.00
    qq. Needle with thread

    Sub-Total 15,767.00
    3. Miscellaneous
    a. Scouring Pad 6 Pcs 35 210.00
    b. Dishwashing Paste 4 Pcks 40 160.00
    c. Laundry Soap 2 bars 24 48.00

    Sub-Total 418.00
    4. Meals & Snacks
    a. 2 snacks, Lunch for 6 days 30 pax 240 43,200.00
    Sub-Total 43,200.00
    5. Honorarium
    a. Trainer 1 Pax 2,500 2,500.00
    b. Facilitators 4 Pax 2,000 8,000.00

    Sub-Total 10,500.00
    6. Training Materials
    a. Training Kit 20 Pcs 150 3,000.00
    b. Board Marker 5 Pcs 40 200.00
    c. Double sided tape 5 Rolls 25 125.00
    d. Bond Paper, long 5 Reams 165 825.00
    e. Cooking Outfit 20 Pcs 250 5,000.00

    Sub-Total 9,150.00
    7. Contingency Fund 40,435.00

    GRAND TOTAL 250,000.00

    Prepared by:

    LAARNI DOMINGO
    CLERK

    Reviewed & Noted by

    ENGR. CARLITO L. ALVAREZ


    MPDC

    Approved:

    ATTY. FLAVIANO D. BALGOS JR.


    Municipal Mayor
    SCHEDULE OF ACTIVITIES
    Training on Fish Processing

    Day 1
    Time Topic/Activities Objectives/Output
    7:30 -8:30 Registration
    8:30-9:00 Opening Ceremony
    At the end of the session
    9:00-10:00 Project Overview participants will be able to
    appreciate fish processing
    At the end of the session
    10:00 – 12:00 Product Details participant will be able to
    identify the importance of
    fish processing
    12:00 -1:00 Lunch Break
    1:00 – 2:00 Lecture on Market Potentials At the end of the lecture
    participants will be able to
    realize the demand of
    processed fish in the market
    and how profitable they are.
    2:00 – 3:00 Learning the Raw Materials At the end of the session
    and Equipments participants will be able to
    learn the different materials
    and equipments needed for
    the fish processing
    Demonstration Fish Participants will learn the
    4:00 – 5:00 Processing proper techniques of making
    patterns and assembling of
    different eco bags .
    Day 2
    7:30 – 8:30 Registration
    8:30 – 9:00 Recapitulation
    9:00 –4:00 Production of processed fish
    by participants
    4:00 – 5:00 Open House and Closing
    Ceremony

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