Marketing aspect

OBJECTIVES:
To determine the extent to which the
goods/services to be generated by the
project are needed or demanded; and
To design the appropriate marketing
strategies and plans that will help ensure
that the projects outputs will reach and
be accepted by the target users.

Technical aspect
OBJECTIVES:

To determine the extent to which the

goods/services to be generated by the
project are needed or demanded; and
To design the appropriate marketing
strategies and plans that will help
ensure that the projects outputs will
reach and be accepted by the target
users.

Aims to answer the following

questions:
o What product to produce? At what
volume?
o Can it be produced?
Do we have the technology?
Do we have the resources?
Materials/Land
Machinery/Structures
Skills

Do we have a good location?

The Product
A. Provide detailed description
of the product, in terms of:
1. Physical Properties
Weight, Volume, Density, Shape,
Color, etc.
2. Mechanical Properties
Expansion, Shrinkage, among others
3. Chemical Properties
Chemical
Content

For Agricultural Products

Variety/Species
Desired Characteristics
State of the Product (Fresh or
Processed)

B. Describe the various uses for

the product
Finished Goods

Industrial Input

The
Product

Characteristics

High Oil & Protein

Content

Big
High Yield

PEANUT

Uses
Oven-Roasted

Peanut Butter

Peanut Brittle

The Production Process

A. Describe the Selected
Production Process

Give clear and simple description

Use Flow Charts and Diagrams
Indicate Input and Output
Requirements (kind and volume) per
Stage

Process Flow: Block Ice

Water-filled bins
lowered into
refrigerating tanks.

Bins filled-up with water.

1

2
Thawed bins tipped
over to release ice
blocks.
5

Ice blocks sold as is

or placed in ice
crusher to produce
crushed ice.
6

Water in bins turns to

ice at 0oC.
3

Ice-laden bins lifted

out of refrigerating
tanks and dipped into
thawing tanks.
4

Chilled fish
placed in walk-in
freezers.
1

Chilled
fish

Frozen fish
undergoes
glazing.

Glazed
fish

Frozen
fish
3

Glazed fish to
cold store unit.
4

Fish frozen
at
30oC
2

Cold Store
Process Flow

B. Compare Selected Process

with Alternative Processes
and Processes Used by
Existing Plants with the Same
or Similar Activity
VS

Project Size/Component
A. Indicate the Volume of
Products to be Produced
Maximum
Minimum

B. Actual Capacity Utilization

C. Rates of Production and Shift
Per Day
D.Description of the Different
Components of the Project

C
A
P
A
C
I
T
Y

Y1

EGG

Y2

EGG

Y3

EGG

Y4

EGG

Production Schedule
A. Description of the Project Scale
of Operation for the Next
Several Years

Increase/Decrease in Time and By How

Much? Or Constant Volume
Reasons for Increase or Decrease
Returns and Allowances

B. Table Showing the Production

Per Day, Month, Year and
Project Production for the
Duration of the Project.

Summer Process Schedule: Cold Store (for Fish)

Ac t ivit ies

5:00

6:00

7:00

8:00

9:00

Arrival of Product per Trip

- Chilled Fish (amount in MT) 0.13 0.27 0.40 0.54
- Fresh Fish (amount in MT) 0.13 0.27 0.40 0.54

0.65
0.65

10:00

Time
11:00

12:00

1:00

Weighing and
Sorting of Product
Chilled Fish to Freezer
(assuming 50% or .65 MT of
fish landed per trip are
already chilled)
Fresh Fish are first chilled
(.65 MT to be chilled for an
hour to bring temperature
down to 0 o C and chilled fish
are brought to the freezer)

chilling procedure
freezing

Frozen Fish are Brought to the

Glazing Area
(One MT of frozen fish
needs 60 minutes for
glazing)
Glazed Fish brought to cold
stores
amount of fish stored 0.26 MT 0.54 MT 0.80 MT 1.08 MT 1.30 MT
Cleaning of Freezer, Glazing
Area and Cold Store

2:00

3:00

4:00

5:00

Table III.2. PRODUCTION SCHEDULE: PINEAPPLE JUICE

Nueva Vizcaya Fruit Processing Facility
PRODUCTION
PROCESS
01

02

Weeks I and II
03
04
05

06

07

01

SCHEDULE OF TASKS
Week III
02
03
04
05
06

07

01

02

03

Week IV
04
05

ASSUMPTIONS
06

07

YEAR: 01
Raw Material Rqmt.6,300 kilograms
Volume Unloaded per Trip 300 kg except last trip
No. of Trips per Run:
21 Trips / 2 trips a day.
Production 50,331 250ml cans.

END OF RUN

REST DAY

Unloading and Sorting

Washing and Peeling
Dicing and Juice Extraction
Juice Concentrate Preparation
Pasteurization
Cooling and Storing
Juice Preparation
Packaging, Labeling & Storing

REST DAY

1.
2.
3.
4.
5.
6.
7.
8.

YEAR: 02

END OF RUN

REST DAY

Unloading and Sorting

Washing and Peeling
Dicing and Juice Extraction
Juice Concentrate Preparation
Pasteurization
Cooling and Storing
Juice Preparation
Packaging, Labeling & Storing

REST DAY

1.
2.
3.
4.
5.
6.
7.
8.

Raw Material Rqmt.6,500 kilograms

Volume Unloaded per Trip 300 kilograms per trip
except last @ 200 kg
No. of Trips per Run:
22 trips
Production 51,957 250ml cans.

YEAR: 03

REST DAY

REST DAY

Unloading and Sorting

Washing and Peeling
Dicing and Juice Extraction
Juice Concentrate Preparation
Pasteurization
Cooling and Storing
Juice Preparation
Packaging, Labeling & Storing

REST DAY

1.
2.
3.
4.
5.
6.
7.
8.

Raw Material Rqmt.6,750 kilograms

Volume Unloaded per Trip 300 kilograms per trip
except last at 150 kg.
No. of Trips per Run:
23 trips
Production 53,635 250ml cans.
End of Run at Day 03 of
Week 1 Month 02

Raw Materials and

Supplies
A. Indicate the Type and Kind of Raw
Materials to be used and Basis of
Selection
B. Description and Specification of Raw
Physical, Chemical and Mechanical Properties
Materials
C. Volume of Raw Materials Needed (per
day, month, year) and at Various
Phases of Operation (or per
component)
D. Table showing the raw material
requirement of the Project (Projected
for the Duration of the Project)

E. Availability of Raw Materials

Sources and Volume per Source
Other Users of Raw Materials (Indicate Volume
Used per Day, Month, Year)
Table indicating the consumption of Other Users
(Projected for the duration of the Project)

F. Analysis of the Availability of Raw

Materials

Table showing the availability of raw materials

(With and Without the Project)

Machinery and
Equipment
A. Identify Machinery and Equipment
Needed
B. Types and Uses
C. Specification, Capacity and Efficiency
D. Origin of Machinery (Supplier Local
or Imported)
E. Manner of Transport
F. Installation Plan
G. Balancing of Capacities
Machinery Capacity vs Desired Maximum Output

THIS

NOT THESE

Structural Requirements
1. Building Types and Uses
2. Detailed Engineering Design
3. Structural Lay-Out

Facilities/Utilities
1. Communication
2. Water (Volume Required, Sources)
3. Power/Fuel (Capacity Requirement)
Sources
4. Transportation
5. Alternative Sources

Land and Other

Physical
Requirements

DETERMINE:
1. Area
2. Site, Type and Cost of
Building and Land
3. Bodies of Water
Required
4. Land Improvement such
as, roads, drainages,

Location
1. Factors to consider:
Accessibility to, and Availability of, Raw Material
Sources
Availability of Cheap or Moderately-Priced
Utilities (e.g., power, water and fuel)
Combined cost of Transporting Raw Materials
and Fuel to the Plant Size
Proximity of Distributing Outlets
Availability of Skilled and Unskilled Labors
Suitability (for Agricultural Projects)

2. Describe the Location

Physical Condition
Distance from Major Growth Centers
Combined Cost of Transporting Raw Materials
and Fuel to the Plant Size
Others Factors Considered

3. Location Map
Indicate Major Landmarks or Establishments

Factory
worker

10 kms
60 kms away
away

25
kms
away

30 kms away

PLAN
T

BURGER
HAUS

Technical Manpower
Requirement and
Organization
1. Technical Skills required by the Project
and Number of Skilled Personnel
2. Unskilled Labor Requirements
3. Analysis of Manpower Skills in the
Location of the Project
4. Sources of Skilled and Unskilled Labor
5. Technical Organizational Chart

Review of Laws Affecting

the Project
1. Industry
2. Agriculture
3. Natural Resources
4. Agrarian Reform
5. Patent/Licensing