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Paragua Food Products Project Proposal

Paragua Food Products Project Proposal

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Published by Alvin
BUSINESS PROPOSAL
BUSINESS PROPOSAL

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Published by: Alvin on Sep 25, 2008
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03/04/2012

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A PROJECT PROPOSAL
Of 
PARAGUA FOOD PRODUCTS ENTERPRISE
I
Project
Title :
Processing of Spicy Anchovies & Cashew Nuts
II Proponent :
Anita B. Maigue
Proprietor a.Barangay Sta. Monica, Puerto PrincesaCityb Tel.# 048 -433-6071c. Cellphone : 09106288800III. Financing Institution : City Government (LivelihoodComponent Program)IV. Project Requirement :
PhP 200,000.00
The PROPONENT:
The Paragua Food Product, Inc., is a small scale family based or sole proprietorship enterprise duly recognized by the Department of Trade &Industry (DTI) ; Bureau of Foods & Drugs (BFAD); and having business permit from the City government. Having been engaged in several fish andfood recipes development activities like peanut butter ; spicy dilis, cashewnuts and other food product items. It started to introduce spicy dilis, to localconsumer until further calls the attention of the local government of the product. Sometime in 1999, it gains recognition as the
first prize foodproduct awardee
category in the competition sponsored by DTI and the provincial government in the search for the ORIGINAL PALAWANPASALUBONG contest.
 
Participation to the exhibits of the products outside the province andcity, especially held at STAR MEGAMALL in Mandaluyong City gave the promotional awareness of the interested distributor and consumer of the product produced by the enterprise.Two main products are being processed by the enterprise, both spicyanchovies and cashew nuts (roasted, salted & brittled). These items supportsthe activity of the proprietor since its was established.
Sometime, due to the erratic supply of the raw materials for thespicy dilis especially the dried anchovies is enough to venture to someprofitable endeavor like the processing, trading & marketing of cashew
. The proponent intend to borrow mobilization fund for the processing of spicy anchovies & cashew nuts. The project aim to expand itsmeager financial resources through the availment of LOAN ASSISTANCEfrom the City Government under the Livelihood Component program..
V.PROJECT DESCRIPTION:A.CASHEW NUT PROCESSING:B.SPICY ANCHOVIES (“DILI) PROCESSING:Cashew Nuts Processing :
The nuts are taken out from the fruits and dried inthe sunlight. With the aid of decortating gadget, the shells is separated fromthe fruit shell. Roasted in the modified oven until it is totally on its palatabletaste. Ready to sell to the trader and the trader do the strategy for marketing.Repackaging is done to suit in the affordability of the customer such as 100grams; 200 grams; 250grams; 500 grams up to 1 kg. Labelled by the tradersregistered entity.Observation made by the proponent as it is being actually practiced presently inmarketing the Roasted Cashew Nuts is through retailing to the differentestablishment like NCC; displayed at Hotels restaurants ; airport store and therepeat order of the customer. Daily Maximum Volume of disposal of the roasted.Is not less than 30 kg per day. It is expected that 900 kg. Monthly production isneeded assuming the price is P53.00 pesos per kilo. More or less PhP112,500.00capital investment is needed to venture in the project. (See attached sheet for theassumption description)
 
FLOW OF PROCESSING OF CASHEW NUTS:GROWERS- -
TRADERS/BUYERS : ------.>-PROCESSORS:PRODUCTION PROCESS--------------------------------*drying*removal of shell*Roasting*removal of remaining skin+Oven toasting*Packaging & labeling*Distribution to customersPROCESSING SYSTEM TECHNOLOGY FOR SPICY DILIS:A tedious process is being done
to attain the palatable spicy anchovy. From rawdried anchovies to the processor until it reaches to the consumer or market distributionwill take the following step[s:
SELECTION OF DRIED ANCHOVIES (class A) CLEANING (removing of foreignmatters) PREPARATION OF MIXTURES ( available condiments) THAWING – COOKING/frying PLACING TO BOXES –WEIGHING SEALING -- &LABELLING : ------DISTRIBUTION/MARKETING;PROJECT GENERAL DESCRIPTION: The Spicy Dilis System & Cashew Nuts :
The proponent intend to expand the spicy dilis & cashew production system from200 kgs per month (Maximum Available Volume) to 1,000 kls per month and 2 workers presently engaged to 5 workers additional to be employed in the project.
Processing Plant:Presently,
the area is located in the Staffhouse of BFAR-RFTC –PALAWAN, in thecampus of WPU with an area of 3m x 5m or (15 sq. m.) working space. Enough toaccommodate the processing of the product. There is a projection to expand the processing plant if the financial resources will be available and the site is owned by the proprietor.
Raw Materials:

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