PHILIPPINE CENTRAL ISLANDS COLLEGE

Bagong Silang, San Jose, Occidental Mindoro

APPROVAL SHEET

In partial fulfillment of the requirements for the subject Entrepreneurship, this

undergraduate feasibility study entitled “CASSA-WRAPPED” has been prepared and submitted
by JOSEPH E. ALOG, DARWIN S. EGUIA, CYREL ANN E. GOOT, DENISE BIANCA
M. AGILO, DLYREN PAUL S. PASCUAL and JEWL KLIEN B. OBISPO to the Philippine
Central Islands College Faculty for approval.

REINA M. GARCIA MANILYN A. GALAY

Critic Reader Financial Analyst

REINA M. GARCIA
Adviser

MANILYN A. GALAY NATIVIDAD C. GUEVARA

Entrepreneurship Instructor SHS Coordinator

Approve as partial fulfillment of the requirements for the subject Entrepreneurship.

VICTORIA G. MADAYAG
School Administrator

March 2019
 ACKNOWLEGEMENT

This feasibility study is made through the help and support of the following persons.

We would like to thank, MS. REINA M. GARCIA, our adviser and at the same time our

critic reader for her patience and for sharing her knowledge, time and effort.

MS. MANILYN A. GALAY, our entrepreneurship instructor and also our financial

analyst. We want to thank her for guiding us and for supporting us until we finished our

feasibility study. The proponents of this study want to acknowledge their efforts, time and

patience in molding us to be more efficient and flexible in terms of business.

Also, we want to acknowledge our parents for their support morally and financially throughout

our journey from the very beginning.

Above all, we want to thank our Almighty Father for giving us the perspective to finish this race,

for giving us the power and strength to fulfill our duties and responsibilities during the days we

are working and studying.

We highly considerate all your contributions. Thank you.

The Proponents
 TECHNICAL STUDY

A. PRODUCT DISCRIPTION

“CASSA-WRAPPED” is a unique product that has a good taste that can boost

your feelings and appetite. It is an inspired-food that fully made of mashed cassava that

wrapped. This is affordable to every consumer who like to consume and willing to taste

Cassa-wrapped.

This is not just a food that can afford the hungriness of your stomach, also, you

can also get the nutrients of it like; it can give you an amount of carbohydrates, an

amount of glucose from the sugar, and an amount of fibers from the cassava. Even this is

cooked by oil, the business proponents make sure that the consumers will only take a

little amount of oil for their health. Cassava is a good source of vitamin C, thiamine,

riboflavin, and niacin. Cassava is a source of resistant starch, which scientists suggest can

boost a person's gut health by helping nurture beneficial gut bacteria. Resistant starches

remain relatively unchanged as they pass through the digestive tract. Cassava contains

only small amounts of proteins and fats. As a result, people who use cassava as

a primary dietary staple may need to eat extra protein or take protein

supplements to avoid becoming malnourished.

The business proponents came up with this product because it is a very natural

food and this is a kind comfort food. From its title, the proponents can even imagine the

word ‘kasarap’ from the product which is the Cassa-wrapped. This product wants to be

recognized not just by its taste, flavor, dressings, nutrients and its benefits but, the

proponents want recognized this by giving the customer a very worthy food.

The proposed business aims to produce Cassa-wrapped franchise in different parts

of San Jose, Occidental Mindoro.

FIGURE 1
 B. PRODUCTION PROCESS
The following are the materials and ingredients needed in processing Cassa-Wrap.

 2 Large mixing bowls.  ¼ kilo margarine

 2 big plates  1 bottle cooking oil (350ml)

 2 grinders  3 bundle Wrapper (big)

 Knife  1 box cheese

 Frying pan  1 can syrup (Chocolate or

 2 kilos Cassava Condense)

 ¼ kilo sugar

The proportion above can produce 120 pieces of Cassa-Wrapped.

Procedure:
a. Boil the cassava until it is cooked.

b. Mush the boiled cassava and put it on the large bowl.

c. Smelt the margarine on the heated pan.

d. Put the sugar and the melted margarine into the greated cassava and mix it well.

e. Cut the cheese into small rectangular shape.

f. Cut the wrapper into 2 small pieces to make 2 pieces of cassa-wrapped on each

wrapper.

g. Wrapped the greated cassava together with the cheese. Make sure that the cheese

is covered with cassava.

h. Heat the frying pan and put the cooking oil.

i. Deep fry the Casaa-wrapped until its color resembles to golden brown.

j. Drain the excess oil.

k. Put the chocolate syrup on the cassa-wrapped and serve it well.

 C. EQUIPMENTS, FURNITURE AND FIXTURES
The following equipment’s are needed by the proposed business.

TABLE 1.
CAUSE OF OFFICE EQUIPMENTS

Quantity Item Unit Cost Total Cost

2 Unit Ceiling Fan

1 Unit Calculator

TABLE 2.
CAUSE OF PRODUCTION EQUIPMENT

Quantity Item Unit Cost Total Cost

4 Pcs. Mixing bowl

1 Unit Scale

1 LPG Tank

1 Single Gas Stove

 TABLE 3.
CAUSE OF FURNITURE AND FIXTURES.

Quantity Item Unit Cost Total Cost

D. BUILDING AND FACILITIES

The proposed business will not rent any space because the Cassa-wrapped will be
distributed by a food carts that located in different part of San Jose, Occidental Mindoro
specifically in the front of the Philippine Central Islands College. The cassa-wrapped offers a
variety of sweet cassava that has good and unforgettable taste.
The estimated cause of food cart is presented in table 9.

TABLE 9.

ESTIMATED CAUSE OF FOODCARTS

Quantity Item Unit Cost Total Cost

1 Unit
E. FLOOR PLAN/LAYOUT
F. LOCATION
 G. CAPACITY AND SCHEDULING

The proposed business will start from 7 AM to 6 PM. With the availability of 600

pieces of Cassa-wrapped a day.

Raw Materials Quantity Unit Cause Total Cost Per Total Cause
Day Per Month

Cassava 10 kilograms ₱15 ₱150 ₱4,200

Sugar 1¼ kilograms 50 62.50 1,750

Margarine 1¼ kilograms 80 100 2,800

Cooking Oil 5 bottles 20 100 2,800

Wrapper 15 bundles 20 300 8,400

Cheese 5 box 45 225 6,300

Syrup 5 can 44 220 6,160

TOTAL RAW ₱1157.50 32,410

MATERIALS
1.