UNDERSEA EVERGREENS

A Business Plan

Presented to

The Faculty of Philippine Science High School - Western Visayas Campus

Bito-on, Jaro, Iloilo City

In Fulfillment

of the Requirements for

Selected Topics in STEM Aquaculture

Antonano, Hezekiah C.

Bayer, Rex Jr. J.

Fariñas, Serafin IV V.

Montinola, Tiffany Rose S.

Grade 12

March 2018
 Acknowledgments

We would like to acknowledge the following that allowed us to work on this business

proposal: BFAR for providing us with green mussel spats, and our teacher Ma’am Julna Fe

Libo-on for teaching us what we need to learn in creating a business proposal.

 Executive Summary

Our Mission

Undersea Evergreens provide the highest quality green mussels using modernized

methods that are environmentally-friendly and affordable. Our team will ensure that only the

best green mussel products are served for our seafood lovers, and we also sell uncooked

green mussels if our customers want to try their own original recipes.

The Company and Management

Undersea Evergreens is owned by Rex Bayer Jr., and he will manage the entire

business as well as make the biggest decisions for the business. Next-in line are the co-

owners of the business, Hezekiah Antonano, Serafin Fariñas, and Tiffany Montinola. Each of

them will manage Production, Sales, and Advertisement respectively.

Products and Services

The following are the available products and services provided by the business:

1. Selling of green mussels

2. Removing green mussel shell

3. Cooking green mussel meals

 TABLE OF CONTENTS

Page

Acknowledgement ii

Executive Summary iii

Table of Contents iv

I.BUSINESS OVERVIEW

1.1. Description of the Business

1.2. Goals and Objectives

1.3. The Proponent/s

II. SALES AND MARKET STUDY

2.1 The Market

2.1.1. Market Segment

2.1.2. Products and Services

2.1.3. Market Potential

2.1.4. Target Share of the Market

2.2 Sales Projection

2.3. The Competition

2.3.1. Direct and Indirect Competitors

2.3.2. Competitive Advantage of the Business

2.4. Advertising and Promotion

2.5. Pricing and Distribution

2.6. Marketing Objectives

2.7. Marketing Action Plan

III. ORGANIZATION AND MANAGEMENT PLAN

 3.1. Ownership and the Management Team

3.2. Organizational Structure

3.3. Human Resources Requirements

IV. PRODUCTION/TECHNICAL STUDY

4.1. Materials and Equipment

4.2. Manufacturing Process and Layout Strategy

4.3. Production Schedule

4.4. Labor Requirements and Work Systems

4.5. Plant Location, Utilities, and Maintenance

4.6. Supply Chain and Inventory Management

V. FINANCIAL PLAN

5.1. Projected Income Statement

5.2.Projected Statement of Financial Position

5.3.Projected Statement of Cash Flow

VI. SOCIAL DESIRABILITY/IMPACT ON THE COMMUNITY

I.BUSINESS OVERVIEW

1.1. Description of the Business

The usage of an intensive culture system in farming Green mussels is the main

highlight of this business. Its advantages include higher stocking densities and better

growth rate for the mussels. In addition, it promotes easier water exchange where the

water could be filtered and reused again. They are also more environment-friendly.

Developing a cost-efficient intensive system for green mussels can be greatly

beneficial to the production rate of green mussels.

1.2. Goals and Objectives

General Objectives

 To culture P. viridis using a low-cost intensive tank system which

will be used as a product for marketing

Specific Objectives

 To create a makeshift intensive culture system for the green mussel

culture

 To culture P. viridis and monitor certain parameters such as water

quality, feeding, etc. to ensure growth until marketable size

 To harvest P. viridis using proper harvesting procedures and sell it

publicly

1.3. The Proponent/s

The proponents of this project proposal are Hezekiah Antonano, Rex Bayer

Jr., Serafin Fariñas IV, and Tiffany Rose Montinola.

II. SALES AND MARKET STUDY

2.1. The Market

 The expected target market of the product are the shellfish consumers of the

local area.

2.1.1. Market Segment

The targeted markets for this business would be the markets

located in Bito-on, Jaro, Iloilo City and in Tagbak, Jaro, Iloilo City.

2.1.2. Products and Services

The main product of this business are green mussels. The

business can also be requested to remove the shell from the organism

for easier consumption.

2.1.3. Market Potential

The market potential for this product will not exceed 10,000 php, due

to the limited resources available for growing the green mussels. Hence, the

market potential for this product will be expected to be low.

2.1.4. Target Share of the Market

The target share of the market for this business will not be very high

and not too low, but enough to make profit for a starter business.

2.2. Sales Production

The first step is the construction of the tanks for the green mussels. After the

construction of the tanks, the green mussels will be cultured. Water quality parameters

will be monitored, weekly, and tanks cleaned weekly as well. The cultured green

mussels will then be sold after one month.

2.3. The Competition

2.3.1. Direct and Indirect Competitors

 Direct competitors for green mussels are few in the area, mainly

limited to restaurants and resorts. Indirect competitors include other seafood

businesses.

2.3.2. Competitive Advantage of the Business

There are only a few businesses in the area that sell green mussels. As

such, this business provides the unique advantage of having few direct

competitors.

2.4. Advertising and Promotion

Advertising will include social media, posters and flyers. Information

regarding the business, such as products, prices, and contact numbers will be included

in the advertisements. On the opening weekend of the business, customers can avail

an extra 1/2 kg of green mussels if they purchase 3 kg of green mussels.

2.5. Pricing and Distribution

With the monthly reports and monitoring of seafood prices of BFAR (Bureau

of Fisheries and Aquatic Resources), Green mussel prices range from 50-70 pesos per

kilogram as of December of last year and the prices of the cultured mussel would not

be far from this range (BFAR 2017).

2.6. Marketing Objectives

 To increase sales

 To build brand awareness

 To enter new markets locally

 To enhance customer relationships

2.7. Marketing Action Plan

Action Task Overview Date Benchmark

Steps

Advertise Create a These social media 03- 50 likes on the FB

on Social facebook page accounts should advertise 16- page and 50

Media and a twitter the company 2018 followers on the

account twitter page

Flyers Create and Flyers will be distributed 03- 50 flyers will be

distribute flyers that contain information 23- distributed

about the company’s 2018

products and contact

details

III. ORGANIZATION AND MANAGEMENT PLAN

3.1. Ownership and the Management Team

Rex Bayer Jr. Chief Executive Officer

Hezekiah Antonano Head of the Production team

Serafin Fariñas IV Head of the Cooking Team

Tiffany Rose Montinola Head of the Customer Services

3.2. Organizational structure

 CEO

Production Culinary Team Customer

Team Head Head Services Head

3.3. Human Resources Requirements

Role Assignment Number of

Member(s)

Chief Executive Manage all the decision-making in the Rex Bayer

Officer business

Advertisement Staff Advertise the company and communicate Tiffany Rose

with the customers Montinola

Culinary Team Cook the food Serafin Fari

IV. PRODUCTION/TECHNICAL STUDY

4.1. Materials and Equipment

Materials and equipment to be used for the makeshift culture system will

depend on the scale of stock production. It is shown in Tables 1 & 2.

 Materials Place of Acquisition Expected Price (PhP)

Large-sized tubs Iloilo Society Commercial 500

Used plastic bottles Recycle Bins -

PVC frames Iloilo Society Commercial 480

Plastic tubes Local Pet Store 200

Saline water BFAR -

Green mussel spats BFAR 300

Table 1. List of Materials

Equipment Place of Acquisition Expected Price (PhP)

Aerators Local Pet Store 480

Water probe PSHS-WVC SRA -

Table 2. List of Equipment

4.2. Manufacturing Process and Layout Strategy

The set-up for producing green mussels is shown in Figure 3. It consists of 3

tanks, or large plastic tubs, filled with saline water. Within each tanks contains 2

makeshift cages made from two PVC frames each. Also within each makeshift cages,

plastic substrates, made out of cut used plastic bottles, are used for the green mussel

spats to settle on. These tanks will then be aerated using an aerator connected with

plastic tubes. Parameters will be regularly checked everyday to ensure growth of

green mussel spats. Water exchange and growth check will be done once a week.

After a month, grown mussels will then be sold to the public market.
 4.3. Production Schedule

Task Date

Acquiring green mussel spats 01 April 2018

Construction of tanks 27 March 2018

Culturing the green mussel spats 01 April 2018 - 11 May 2018

Harvesting the cultured green mussels 12 May 2018

Selling of green mussels 13 May 2018

4.4. Labor Requirements and Work Systems

Task Number of Laborers Schedule

Construction of tank 4 27 March 2018

Cleaning the tank 2 Once a week

Monitoring water quality 1 Twice a week

Feeding green mussels 1 Twice per day

Harvesting green mussels 4 12 May 2018

Selling to the market 4 13 May 2018

 4.5. Plant Location, Utilities, and Work Systems

The location for the set-up and the production of green mussels will be done at

Biology Laboratory 1 at Philippine Science High School - Western Visayas Campus.

Utilities to be used for the intensive culture are as follows: water (saline water),

electricity (for the aeration of tanks) and manpower (for daily checking of parameters

and weekly maintenance of the set-up).

4.6. Supply Chain and Inventory Management

There will only be one supply chain initially, and it will be situated at Philippine

Science High School – Western Visayas Campus. It will be managed by Rex Bayer Jr.

If the business proves to be successful, another branch is planned at the Iloilo

Downtown.

V. SOCIAL DESIRABILITY/IMPACT TO THE COMMUNITY

This can help the community get an alternative food source in the form of

green mussels. Green mussels are also a healthy food source, due to their nutrients

assisting in the support of joint function, breathing and digestion. This method of

growing green mussels can also be replicated by aspiring farmers, giving them a low

budget method to grow and harvest green mussels.

References

https://www.bfar.da.gov.ph/files/img/photos/Luzon.1.4.15.pdf