You are on page 1of 44

PADMASHREE DR. D.Y.

PATIL UNIVERSITY
DEPARTMENT OF BUSINESS MANAGEMENT

PROJECT ON

“BUSINESS PLAN”

SUBJECT: ENTREPRENEURESHIP MANAGEMENT

Submitted to: Prof. Rashmi Gopinathan

Submitted by: GROUP NO.-4


Prajkta Tawde(BT-0801022)
Pratibha Yadav(BT-0801023)
Pritam Dhumal(BT-0801024)
Priyanka Waghmare(BT-0801025)
Priyanka Dhamankar(BT-0801026)
Rani Yadav (BT- 0801027)
Saniya Crasto (BT-0801028)

Submitted on: 8th October, 2009


I. Table of Contents

I.Table of Contents.................................................................................2

I.EXECUTIVE SUMMARY

Processed fish have been considered a widespread industry since a very long time.
The drying of different varieties of fishes is one of the world's oldest known preservation
method, and dried fish has a storage life of several years. The whole process of drying the
fish or any kind processing done to the fishes is nothing but putting enzymatic or
microbiological activity either in the presence or absence of salt. The larger fish
processing companies have their own fishing fleets and independent fisheries. The
products of the industry are usually sold wholesale to grocery chains or to intermediaries.

CUSTOMER PAIN POINT:


Loose dry fish available in local market has led to the dissatisfaction among the
customers because of its unhygienic drying process and its unavailibility in proper
packaging. This dissatisfaction provides a window of great opportunity for hygienically
processed and packed dry fish which satisfies the need of the customers.

OUR SOLUTION: FINLEY FISHERIES Pvt Limited.


FINLEY FISHERIES Pvt Limited Company will make use of modern technology
and will offer solar dried and hygienically packed fish. These solar driers are efficient in
achieving higher drying temperatures and reduced humid and lower moisture content in
the final product and highly improved quality. This relatively high temperature offers
protection against attack by blowflies, beetles and other vermin. Additionally, solar driers
also offers protection against adverse weather conditions, especially in wet seasons. All
these render a preservative characteristic to the fishes and when packed properly they can
be stored for ages. Hygienic fish with a good quality will be the USP of the company.
This property will make FINLEY FISHERIES Pvt. Limited vastly superior to the
currently available loose dry fish market.

MARKETING:
The estimated population of dry fish consumers is 40% of the total 14 million
population of Mumbai. According to the market survey consumers won’t mind paying a
premium if they are provided hygienically processed and packaged dry fish. FINLEY
FISHERIES Pvt Limited will be marketing the product by distributing pamphlets in the
newspapers and participating in various food festivals like “KOLI MELA”, “MALVANI
JATRA”

TEAM:
The entrepreneurial team consists of Director Strategy, Production Manager, logistics
Manager, Marketing Manager and Quality control Manager. The team members know
each other for several years and are highly compatible.

COMPANY, PRODUCTION AND OPERATIONS:


A pilot plant would be set up in Uttan (15 kms from Bhayender) and will be
functioning from June 2010 Manufacturing will include in-house function like solar cum
electric drying and packaging of dry fish.

FINANCIALS:
The project will require funding from Venture Capitalists as well as bank.

RISKS:
Similar technologies may spring up creating direct competition. The demand of dry fish
can fluctuate during festivals in India. These risks can be mitigated by venturing into
alternative application of technology like fish products – fish pickles, fish meal, shark
liver oil, ready to cook fish, export of fish wafers and dry shark fish. The company plans
to devote resources to develop these opportunities from the very first year.
II. THE COMPANY

GENESIS:

A visit to Uttan coastal region near Bhayandar, made us consider on advanced and
hygienically processed and packaged dried fishes over the traditionally dried fishes. The
idea behind this is, providing quality up gradation in dry fish processing and packaging
with the help of modernized technology.

OUR VISION:
To be one of the leaders in hygienically processed and packaged dry fish and fish
products supplier in India.

OUR MISSION:

While our vision defines our destination, our core values serve as our roadmap guiding
our actions. Driven by our vision, our mission is to build trust with customers and make
us stand out brand among others by our expertise in hygienically processed quality
seafood, professional in services and integrity in business.

BUSINESS CONCEPT AND PRODUCT OFFERING:

The products offered by FINLEY FISHERIES Pvt. Ltd are hygienically processed and
packaged dried fishes which include two varieties; they are Bombay duck and Prawns.
The fresh fishes are firstly processed with vinegar (for deodorization and preservation)
and salt (for increasing shelf life and removal of moisture) dried with the help of solar
cum electric drier machine under particular temperature which are further packaged and
distributed.

CUSTOMER PAIN POINTS:

Traditionally dried fishes are not deodorized properly and are not dried and packaged
under hygienic conditions. Also there is no easy availability for dry fishes throughout the
year which make the discontentment in most of the customers. The dissatisfaction faced
by customers in the existing product offerings provide a window of opportunity for
hygienically processed (deodorized) and packaged dry fishes. Dried Bombay duck and
Prawns are selected as the product offerings as they are mostly preferred varieties in
Mumbai market. The Discontentment Criticality Matrix below highlights the same.

Discontentment Criticality Matrix

High discontentment
Opportunity for tomorrow Today’s star

Traditionally dried
& mostly
consumed
hygienically
packaged fishes

Low criticality High criticality

Distant star Challenges for innovation

Low Discontentment

The matrix clearly captures the fact, that the criticality of product and the consumer’s
discontentment because of presently available / not available products, are two main
driving forces that define market attraction of a new product.
Traditionally dried & mostly consumed hygienically packaged fishes are on the top right
quadrant. This gives a product like that of FINLEY FISHERY Pvt. Ltd Company a great
opportunity in terms of quick market acceptance, as it significantly lowers the
discontentment levels to the customer.

VALUE PROPOSITION:

FINLEY FISHERIES’ product offering will provide the hygienically deodorized & dried
and packaged fishes as seen below:
High FINLEY’S
quality DRIED FISH

Low
quality

Low quality High quality

Hygienically
deodorized &
dried

Hygienically packaged
III. ORGANIZATION STRUCTURE:
The manpower requirement of our company is as follows from which most of the
employees are hired from the area of Uttan:

PARTICULARS NUMBER

Skilled Workers 5

Semi skilled workers 10

Helpers 5

Salespeople 5

The organization structure of our business would be as follows:

PARTNERS

Quality Production Department Selling and Distribution Administrative


Assurance & Department Department
Quality
Control
Procrutment &
Logistics
IV. OPERATIONAL PLAN
PLANT LOCATION, BUILDING AND LAYOUT

[1] PLANT LOCATION:


FINLEY FISHERY
Uttan village
Taluka - Vasai
District – Thane

[2] BUILDING AND LAYOUT:


Total area 2000 sq ft
Storage and Salting of fish
Washing of fish
200sqft
300sqft

Office Site
200sqft

Quality Control
Department
200 sqft
Drying of fish with help of Dryer
Drying machine
200sqft machines 120sqft
Drying machine
300sqft 120sqft

Packaging of Fish

300sqft
Storage
Requirements:
1. Crates
2. Ice

Function:

Fresh Fish are stored in store room with help of ice. As we are the member of UTTAN
MACCHIMAR SAHAKARI SOCIETY, We can use their store room for free provided
we pay the maintenance charges. We required some space for storage of fresh fish in our
production plant as stock and before actual drying process start. Ice is purchase from
local area supplier.

Washing Of Fresh Fish:


Requirements:
1. Pure water
2. Metal table

Function
Washing of fish very important process. All contaminated material are removed with help
of pure water. Porous Metal tables are use for washing of fish. Fish are place on surface
of table where they are thoroughly cleaned taking care that all the contaminants are
removed.

Deodorization

Requirements

1. Vinegar
2. Water
3. Tank
Vinegar is added into the water and solution is prepared. Fish are submerged in diluted
vinegar solution. Definite amount of vinegar is use as excess of vinegar harm the quality
of fish. Vinegar helps to reduce odour of fish.

Salting of Fish

Requirements

Salt
Table

Salting of fish is done with help of salt. Fish are place on surface of table and salt.
Process of salting of fish.

1. Sprinkle a thin layer of salt,just enough to completely cover the bottom of a waterproof
vat.
2. Place a layer of fish, flesh side up, with enough room for each fish to avoid over-
lapping. Try for a neat pattern, alternating head to tail and tail to head.
3. Cover the fish with salt - a thin layer, but with no open spaces.
4. Repeat Steps 2 & 3 up to two or three layers of fish from the top of the vat.
5. Reverse the fish, packing them SKIN side up to the top of the vat, alternating with
layers of salt. The top layer must be salt.
6. The salt will extract moisture from the fish forming a brine. Use boards and weights to
keep all the fish under the salt.
7. The brine must be kept saturated (- or when no more salt can be dissolved) at all times.
As moisture is extracted, more salt must be added to keep the brine saturated. Too little
salt will cause the fish to spoil. Too much will detract from the flavour and cause
rehydration.
8. As moisture is extracted from the fish,the level of fish in the vat will fall.
More fish can be added,skin side up - alternating a layer of fish with a layer of salt, the
top layer always being salt. Continue to add salt to keep the brine saturated

Washing and Drying to Remove Excess Salt.

1. When the fish are struck through, they are removed from the vat and washed in
unpolluted sea water or fresh brine to remove excess salt.
2. Then place the fish on flat surfaces, using any arrangement of boards and weights to
press then as flat as possible: a. to remove excess moisture; and b. to make the fish
thinner, which will reduce the length of the drying process and improve the appearance of
the fish for marketing.

PROCEDURE OF DRYING OF FISH:

REQUIREMENTS:

Capacity of Drying machine: 70kgs

SOLAR CUM ELECTRIC DRYING MACHINE

Working of machinery

Fish are place in drying section of the machinery. As it is runs with solar power. This
machine also works on electricity. Heater and heat sensor are use in machinery for
temperature control. Temperature required for drying of fish is 45-80°C. Temperature is
controlled with help of the heat sensor. Machine also works on solar power but when
there is less solar power then it automatically starts working on the electricity. It helps to
save electricity. As our production plant is in rural area so there amount of sunlight is
available.
PACKAGING MACHINE

Dried fish is very difficult to handle and in dried condition it take lot of volume. It is
then necessary to squeeze the product into smaller bags for transportation. The machine is
specially designed to handle the product in fast and effective way.

The dry fish is tipped into the elevating hopper by special tipping device, then
conveyed through the crusher and into the infeeding unit. The feeding unit feds the
weighing unit and stops when required target weight is reached. A conveyor in the
bottom of the weighing unit transports the product into the press. The press is closed and
hydraulic powered piston press the product into one end of the press and then another
piston press the product directly into bag. The machine is controlled by PLS computer
and is automated. One person runs the machine.
Packaging of Fish:

Requirement

1. Packaging Machine
2. Packaging Material
Automatic packaging machineries are use for the packaging of dry fish. Plastic
material is use for the packaging. Plastic is easily degradable and not harm to
environment.

Quality Control Department:

Quality control department checks the quality of the fresh fish after washing in the
storage area before forwarding it to salting department. Once the drying process is
done, it also checks quality of final products also. We recruit local area people with
experience in quality control department as they have experience about fish quality.
Most of our labour will be hired from the local community hence providing them
employement.

V. MARKETING PLAN
MARKET ANALYSIS.

Around 65 % of the total Mumbai population is a fond consumer of fresh fishes. Out
of which it is estimated that around 40 % would also be consuming dry fish. According to
the recent census report, the population of Mumbai is 14 million.
The major categorical buyers of dry fish are Maharashtrians, christians, south Indiansand
north Indians.
Dry prawns (Sode) were found to be the favourite of dry fish eaters according to our
market survey. The consumption of dry prawns is generally by the affluent class of
society as well as the middle class population. Dried Bombay duck was consumed by
almost all of the dry fish eaters.
It is impossible to be precise about the amount of dried fish produced in Mumbai
because the fragmentary nature of the industry which makes the collection of meaningful
statistics extremely difficult. However, some broad estimates of activity in the production
of dried fish can be made.
The traditional method of processing dry fish is salting and sun drying of the fish for
around 3-4 days followed by selling the dry fish loosely according to customer needs of
250 gms, 500 gms or 1 kg. However there are very few areas in Mumbai (Sewri, Fort)
where wholesale market of dry fish exists. People have to separately visit the fish market
area in order to buy dry fish as it is not conveniently available in supermarkets or
neighbouring vegetable marts.in addition, dry fish is not available throughout the year
(only available when fresh fish supply is low)

MARKET RESEARCH

We surveyed the consumers of dry fish in Mumbai.

MARKET SURVEY

Q.1. Do you consume dry fish?


OBJECTIVE: To find the percentage of people consuming dry fish.
INTREPRETATION: According to the survey 40% of people consume dry fish.

Q.2. If yes which variety of dry fish do you buy?


OBJECTIVE: To know which variety of dry fish people prefer.

INTREPRETATION: Maximum people preferred bombay and prawns.


Q.3. How frequently do you purchase dry fish?

OBJECTIVE: To know the buying frequency of dry fish by the customer

INTREPRETATION: Maximum people consumed dry fish once in a month.


Q.4. In which seasons do you buy dry fish?
OBJECTIVE: To know the preference of dry fish in a particular season

INTREPRETATION: Maximum people consumed dry fish in the months of April,


May, and June.
Q.5. What quantity of dry fish do you buy in a month?
OBJECTIVE: To know the buying capacity of dry fish by the customer.

INTREPRETATION: Maximum people preferred buying 1kg of dry fish in a month.


Q.6. Where do you prefer to buy dry fish?

OBJECTIVE: To know the preferred place to buy dry fish by the customers.

INTREPRETATION: Maximum people preferred purchasing dry fish from local fish
market.
Q.7. Will you prefer to buy hygienically processed and packed dry fish over loose dry
fish?

OBJECTIVE: To know the acceptability of hygienically processed and packed dry fish.

INTREPRETATION: Maximum people are ready to accept hygienically processed and


packed dry fish
Q.8. Will you pay premium for hygienically processed and packed dry fish?

OBJECTIVE: To know the readiness to pay the premium for hygienically processed and
packed dried fish

INTREPRETATION: Maximum people are ready to pay premium for hygienically


processed and packed dried fish

CONSUMPTION OF DRY FISH


A family of 4 members usually consumed around 0.50 kg of dry fish a month. However
the pattern of consumption is found to be higher in the months of April, May, June, July,
August, September and October whereas lower in December and following 3 months
because of abundance of fresh fish during these months.

The varietes of dry fish consumed in Mumbai are Bombil (Bombay duck),
Shrimps(jawla), prawns (sode), sharks, mackerel (bangda),king fish (surmai) , mushi.
Amongst these bombils and prawns are consumed more as compared to others.

COMPETITIVE ANALYSIS:

BRANDED DRY FISH PLAYERS IN MUMBAI MARKET.

Jupiter Trading Corporation


Deals in supplying of fishes, dried fishes and dried salted fishes. Also offering
smoked fishes, fresh fishes, fresh water fishes, frozen fishes and packed frozen fishes
etc.
Address: 38, Kolsa Street, Mumbai, Maharashtra - 400 003, India
Phone: +(91)-(22)-23475767/23409786/23436931 /23442984 Fax: +(91)-(22)-
23450854
Mobile / Cell Phone: +(91)-9820035341/9223335786/ 9323730956
Website: http://www.indiamart.com/jupitertradingcorporation/

Al Taiba Dry Fish


Exporters of all kinds of dry fish.
Address: Erskin Road Nul Bazar Bhendi Bazzar, Mumbai, Maharashtra - 400 009, India
Phone: +(91)-(22)-3454159
Mobile / Cell Phone: 9867867085

Crown Marine Products


Manufacturers and exporters of dry fishes such as dry bombay duck, dry shrimps,
cuttle fish bone, tuna fish, shark meat, shark fins, shark liver oil etc.
Address: 104, Khan Palace, Khoja Lane Andheri West, Mumbai, Maharashtra - 400 061,
India
Phone: +(91)-(22)-32401134 Fax: +(91)-(22)-26319609
Mobile / Cell Phone: 9820242312
Website: http://www.indiamart.com/company/642424/

Kegien Enterprise
Manufacturer and exporter of all kinds of dry fishes and marine products.
Address: Sewri Cross Road, Haji Juma Compound, Sewri West, Mumbai, Maharashtra -
400 015, India
Phone: +(91)-(22)-24130168 / 24164426/24164426 Fax: +(91)-(22)-24166005

MARKETING STRATEGY

From our survey we found that dry fish isn’t available throughout the year, so dry fish
lovers would find it convenient if it is available in malls and super markets where they
can purchase fish along with groceries.

Almost all surveyed people know that traditional method of processing dry fish is not
done in a hygienic manner. Storage is not done properly as worms and insects infest
stored dry fish. Hence most consumers wont mind paying a premium if they are provided
hygienically processed and packaged dry fish.

Hence we are using malls and super markets in order to attract the target market who are
health and hygiene conscious.
Also we will focus on the convienince factor so as to make dry fish available through out
the year.

PROMOTION:
Advertising will be done by methods like newspaper insertions (pamphlets) in the
societes and areas around malls and display boards over the shelves in malls.
We will also display our products in malwani jatras (which attract most of maharashtrian
fish eaters)and in konkan sales.
As our profits increase we would advertise in the regional magazines like Charchaughi,
gruhshobhika and receipe books.
DISTRIBUTION PLAN
Distribution Channel :

Dadar
Parel
Warehouse 1 Bandra
Andheri Andheri
By road Worli

Production
Plant
Warehouse 2 Vashi
Thane Kharghar
Kopar khairane
Thane

We are targeting Western Mumbai, Navi Mumbai and thane. Main destinations for
packaged dry fish are the malls, supermarts and food fest (Malwani Jatra & Konkan
Sale).
Marketing channel includes:

The main malls in Mumbai are Aditya Birla’s More, Hyper city, Star Bazaar and Nature’s
Basket.
We are targeting around 50 malls in total located in Mumbai and Thane.
Around 295 kg of dry Prawns and 295 Kgs of dry Bombay duck would be sending to 2
warehouses per day.
The transport would be done by road with the help of 3 trucks (TATA ACE) to the
respective warehouses.
PRICING STRATEGY:

In the market research study, consumers were asked whether they were ready to a
premium for hygienically processed and packaged dry fish. It was found that, on average,
consumers are willing to pay a small premium. However, initially we are keeping the
selling price equal to the price of locally sold loose dry fish.
 Traditionally dried loose Bombay duck = Rs.120/ Kg.
 Traditionally dried loose Prawns = Rs.370/ Kg.
The price of FINLEY’S dry fish is less than other branded packaged dry fish.

VI. STRATEGIC PLAN


Competitive strategy

Our product is differentiated from the other traditional loose dry fish available in the
market as it is processed and packaged hygienically to retain the nutrient value of the
fish. In addition, it is deodorized using natural deodorizing agents (vinegar) to reduce the
unpleasant fishy odour. The packaging ensures that the product is protected from
infestation by insects and other agents that mitigate the quality and shelf life of the
product. The distribution strategy (convenience in availability at nearby super marts and
superstores) also provides competitive advantage to our product.
Our product is differentiated from other processed packaged dry fish with respect to
product characteristics, distribution strategy, and promotional variables.

Key Success Factors

The key success factors of our company are as follows:


1. Providing quality product at a reasonable price to the target consumers.
2. Establishing an efficient distribution system.
3. Reduction in production cost by using solar energy as alternative to electricity.

Future products and services

The potential products and services provided by our company are as follows:
1. Dried fish varieties in Mumbai and Thane market: shark and king fish.
2. Dried fish varieties in Global market: shark and king fish.
3. Shark liver oil.
4. Fish meal.
5. Dried fish pickles and spiced dried fish.
6. Export quality fresh fish: shark and king fish.

Risk Management

We anticipate risk in these three areas:


1. Market risk:
• The preliminary research indicates that the target consumers are willing to
purchase our product. Competition in this industry can be overcome by
strengthening and expanding the distribution network across Mumbai and
Thane.
• The demand of dry fish can fluctuate during festivals in India thus
reducing the sales in this period.
• Threat of new entrants dealing with packaged dried fish business.

2. Supply chain and logistics risk:


• Since fish production is subject to seasonal fluctuation, raw material
procurement and hence production will be affected during these periods.
3. Technological risk:
• Since the solar dryer runs both on solar energy and electricity there is a
risk of technological failure.

SWOT ANALYSIS.

Strengths

• Abundant availability of raw material.


• Less dependence on electricity thus reducing electricity costs.
• Vast domestic market.

Weaknesses

• High cost of machinery.


• fragmentation of market.
• High requirement of working capital.
• Seasonality of raw material.
• Fluctuation in market demand.
• High transportation and inventory carrying cost

Opportunities

• Large expansion possibilities related to fish business.


• Rising income levels and changing consumption patterns. (shift to
hygienic food products)
• Favourable demographic profile and changing lifestyles
• Integration of development in contemporary technologies such as cod liver
oil extraction and export that, offer vast scope for rapid improvement and
progress
• Opening of global markets.

Threats

• Affordability and cultural preferences of fresh fish.


• Loose dry fish sellers reducing their prices.

VII. FINANCIAL PLAN


Sales revenue:
60000000

50000000

40000000
sales revenue
30000000
year
20000000

10000000

0
1 2 3

Financial Performance measures-


The profits after paying the taxes are expected to be in a steady growth. Detailed financial
statements are shown in appendix.

Profitability
First year Second year Third year

9393797 20381869 60924006

70000000

60000000

50000000
net profit
40000000
profit before tax
30000000
year
20000000

10000000

0
1 2 3

Breakeven analysis-
The break-even price for selling the product is approximately 34.55% of the existing
price. To recover the 1st years investment (in fixed costs) in the business, the company
would be requiring 2 year .i.e. 4th quarter of 2nd year. For that the sales of approximately
214620 Kg of total dry fish should be done. This figure is anticipated to reach within 2
years.

FINANCIAL ASPECTS

1. FIXED CAPITAL
i. Land & Buildings :

No Description Quantity Value


1 Land 1500sqft 3000000

2 Plant construction 15,00,000

ii. Machinery & Equipment

S.No Description Quantity Value


Rs.

1 Drying machine 2 360000

2 Packaging machine 1 100000

i) Staff & Labour per month:

Cost for staff and labour is Rs 9000 / month.

Administration expenses

1 Salary 10,000

2 Telephone bill 1000

3 Other expenses 9000

Total 20,000/month
No Description Quantity per day Value (Rs)
1 Bombay duck 140kg 8850

2 Prawns 140kg 23600

3 Ice 210kg 420

4 Salt 105kg 263

5 Vinegar 3lit 180

6 Plastic - 294

Total 36888

DEPRICIATION

10% depreciation on plant & machinery.

YEARLY EXPENSES
Year 1 Year 2 Year 3
Particulars Quantity Amount (Rs) Quantity Amount (Rs) Quantity Amount (Rs)
Bombay duck/yr in kgs 51100 1533000 102200 3066000 153300 4599000
Prawn/ yr in kgs 51100 4088000 102200 8176000 153300 12264000
Salt/yr in kgs 20805 52012.5 41610 104025 55115 137787.5
Ice/yr in kgs 76650 229950 153300 459900 229950 689850
Vinegar/yr in kgs 1095 65700 2190 131400 3285 197100
Electricity/yr 20000 40000 60000
Marketing costs/ yr 400000 600000 800000
Distribution costs/ yr 600000 1200000 1500000
Admin costs/yr 240000 480000 720000
Total 7228662.5 14257325 20967737.5
COST SHEET

Particulars Amount Amount


Direct material
Bombay duck and prawns 5621000
Salt 46720
Vinegar 165700
Ice 229950
Direct labour 109500

Prime cost (1) 6072870

Factory overhead 20,000


Electricity and water
Works cost (2) 6090870
Administration Over Heads:-
Office expenses 240000

Cost of Production (3) 6332870


Selling and Distribution OH:-

Transportation 6,00,000
Advertisement 4.00.000

Cost of Sales (5) 7332870


Profit (balancing figure) 10194430
Sales 17527300

First year
Trading and Profit/Loss

Particular Cost Particular Cost

By sales 175273
To Bombay duck 5621000 00
To salt 46720

To ice 229950

To vinegar 65700

To wages 109500

To electricity 20000
To gross profit 11452430

1752730 17527300
0

By gross profit 11452430

To marketing 40000
0
To distribution 600000
0
To packaging 15330
0
To 10% depreciation 49600
0
To inherent loan 16533
3
To inherent overdraft 400
0
To net profit 9393797

11452430 11452430
Balance sheet

To net profit 9393797 By fix asset4960000


To venture capital 3306667 (-) depreciation496000
To bank loan 1653333 4464000
To bank overdraft 40000 By cash 9911797

32292222 14375797

Second year
Trading and Profit/Loss

Particular Cost Particular Cost

To Bombay duck 11242000 By sales 35054600


To salt 63875

To ice 459900

To vinegar 131400

To wages 219000

To electricity 400000
To gross profit 22898425

35054600 35054600

By gross profit 22898425


BY profit last year 9393797
To marketing 60000
0
To distribution 100000
00
To packaging 214620
To 10% depreciation 446400
To inherent loan 165333
To inherent overdraft 4000
To administration 4800000
4000/month
To net profit 20381869

32292222 32292222

Balance sheet
To net profit 29381869 By fix asset4464000
To venture capital 3306667 (-) 10%
depreciation446400
To bank loan 1653333 4017600
To bank overdraft 40000 By cash 65418869
To sale 35054600

69436469 69436469

Third year
Trading and Profit/Loss

Particular Cost Particular Cost

To Bombay duck 16863000 By sales 52760750


To salt 95995

To ice 459900

To vinegar 197100

To wages 328500

To electricity 60000
To gross profit 34756255

52760750 52760750

By gross profit 34756255


By profit last year 29381869
To marketing 60000
0
To distribution 100000
00
To packaging 323025
To 10% depreciation 401760
To inherent loan 165333
To inherent overdraft 4000
To administration 720000
6000/month
To net profit 60924006

64138124 64138124

Balance sheet
To net profit 60924006 By fix asset4017600
To venture capital 3306667 (-) 10%
depreciation401760
To bank loan 1653333
To bank overdraft 40000 By cash 65418869
To sale 52760750

118644756 118644756

ANNEXURE
RESEARCH METHODOLOGY
OBJECTIVE:
To study and analyse market of dry fish consumption.

To find the acceptability of hyginically processed and packed dry fish.

SAMPLE SIZE: 30

QUESTIONNAIRE
Name......................................................................................................
Place...................................................................................................
Q.1. Do you consume dry fish?

YES NO

Q.2. If yes which variety of dry fish do you buy?


Bombay Duck

Prawns

Mackerel

Q.3. How frequently do you purchase dry fish?


Once week

Once month

Other
--------------------------------------------------------------

Q.4. In which season do you buy dry fish?


Jan, Feb, March

April, May, June

July, Aug, Sept

Oct, Nov, Dec

Q.5. What quantity of dry fish do you buy in a month?


1kg
2 kg

3 kg

Other

Q.6. Where do you prefer to buy dry fish?

Fish Market

Mall

Q.7. Will you prefer to buy hygienically processed and packed dry fish over loose
dryfish?

Yes

No

Q.8. Will you pay premium for hygienically processed and packed dry fish?
Yes No
REFERENCES:
www.maharashtrafisherydepartment.com
www.google.com
www.wikipedia.com

Related Interests