CHAPTER 3

Technical Study

B. MANUFACTURING PROCESS
The process in producing the proposed product is the following:
 Wash the chilies then remove the stalks.

 Put the chilies in a blender. Add the garlic and cooking oil. Blend for a few seconds until
it becomes tiny bits. Do not over-blend.

 After blending, pour in a large pan. Cook in low medium heat while stirring
continuously. Cook for around 20 to 25 minutes until the chili changes color.

 Then, add the other ingredients. Add the sugar, salt, black pepper and oyster sauce. Stir
until well blended. Then add vinegar. After adding vinegar, do not stir for 3 minutes. Just
let it boil. This is to avoid “raw taste” of the vinegar.
 After 3 minutes, stir and cook for another 20 minutes.
 Once the chili and garlic is cooked, remove from heat and let it cool completely.
 Put in a clean dry jar with lid.

C. PLANT CAPACITY
Business is not only about making sales. You need to know very well to know very well
the capability of your business to meet the demand of the market. One thing that needs to be
given great attention is the production/plant capacity. Production/Plant capacity is the volume of
production using available resources in a specific time period.
Given the aforesaid time-frame of production, the proposed project will have the capacity
to produce 25 units of 120 ml of chili garlic sauce, and 20 units of 200 ml of chili garlic sauce,
respectively.
Table below shows the capacity of the proposed product to for five years. In the first
year, the normal business operation will start February 2022. To compute the first year of
production capacity, the daily production capacity of 25 units of 120 ml of chili garlic sauce, and
20 units of 200 ml of chili garlic sauce is multiplied by the number of working days from
January to December. So, 45 units would be multiplied by 265 operating days which would have
production capacity of 11, 925 units during the first year. In the succeeding years, 45 units would
be multiplied by 265 working days annually except for the years 2022 which would have a
 Production Capacity for Five Years

Production Capacity
2021 2022 2023 2024 2025
10,755 11,205 11,205 11,970 11,205

D. PRODUCTION SCHEDULE
`The business operation starts from 8:00 a.m. and ends 5:00 p.m. Work time will be for
eight (8) hour per day for twenty two (22) days a month from Monday till Friday. The
proponents planned that there would be two operations in a day, one in the morning and one in
the afternoon. Production will be in quantity of twenty five (25) bottles of 120 ml capacity and
fifteen (15) bottles of 350 ml capacity in the morning from 8:00 a.m. to 12:00 noon; and in the
afternoon from 1:00 p.m. to 5:00 p.m., production will be of the same quantity. The reason for
the said production schedule is to ensure good quality.
E. PLANT LOCATION AND LAYOUT
The proposed business and processing site will be operated at the house owned by Mr.
and Mrs. Joemar Ganda having a lot size of one hundred twenty square meters, located at Brgy.
Maloloy-on, Molave ZDS. We have seen that the place will be suitable for building a plant
because it is accessible since it is along the road. This study discusses about the processes of
production and activities of the company. It states also the machineries and equipment used in
production and other aspects regarding bringing the raw materials into finished product. Plant
layout, size and production are all presented for the purpose of identifying the business
operation. Also, product specifications, the product processes using table, the list of machinery,
tools, and equipment are enumerated with their corresponding uses, the raw materials are also
cited.

F. MACHINERY AND EQUIPMENT

The INATO CHILI GARLIC SAUCE would purchase the following equipments:
charcoal, frying pan, stainless steel kitchen knife, chopping board, measuring cap, measuring
spoon, wooden ladle, blender, weighing scale, sterilizer pan, funnel, Mason jar, computer with
printer, and label paper.
NAME OF MATERIALS USES

Is a solid fuel used for heating and cooking.

The smoke is used to bring good aroma to the
product.

CHARCOAL

Is perfect for boiling water. A saucepan excels

at cooking anything that's mostly liquid.

SAUCE PAN

Use for slicing and chopping.

KNIFE
 Is a durable board on which to place material
for cutting.

CHOPPING BOARD
 

Is a kitchen utensil used primarily
to measure the volume of liquid or bulk
solid cooking ingredients.

MEASURING CAP

is a spoon used to measure an amount of an

ingredient, either liquid or dry, when cooking.

MEASURING SPOON

Is a spoon that is used for stirring sauces and

for mixing ingredients in cooking.

WOODEN LADDLE
 Used to blend, chop, dice, and slice, allowing
for quicker meal preparation.

FOOD PROCESSOR

It will help you in measuring the quantities of

ingredients used for cooking.

WEIGHING SCALE

is an important food safety step that

follows cleaning. 

STERILIZING POT

A kitchen utensil that is used to pour liquids

and small-grained ingredients from one source
into another. 

FUN
 NEL

Use jars to store pantry items like grains, pasta,

beans, nuts and seeds.

MASON JAR

Used for saving data and for printing purposes.

LOPTOP AND PRINTER

It's used in sheet fed laser printers, and

computer pin fed shipping labels. 
 LABEL PAPER

G. Building structure and other facilities

The other structure and other facilities in our building is we’re going to put the exhaust
fans. One will be placed in the kitchen and the other one will be placed in the office/stock room
which also they store of the raw materials.

H. Waste disposal system

The INATO CHILI GARLIC SAUCE ensures that the waste of our product is properly
disposed and is following the three common waste disposal processes. We used and apply the
proper segregation of waste in biodegradable, non bio-degradable and recyclable. And the waste
of the business will be collected by the garbage collector of the municipality of Molave. They
will purchase trash can to dispose off the waste from the production.

I. Manufacturing cost requirement

List of Equipment
EQUIPMENT PRICE
CHARCOAL 250.00
SAUCE POT 1,651.00
KITCHEN KNIFE 799.00
CHOPPING BOARD 950.00
MEASURING CAP 109.00
MEASURING SPOON 142.00
HEAT GUN 700.00
LADDLE 528.00
FUNNEL 149.00
REFRIGERATOR 14,000.00
KITCHEN SCALE 658.00
SCALE 6,514.00

List of raw materials

 RAW MATERIALS FOR CHILI GARLIC WITH DILIS (120ML)
Raw Materials Price
OIL 0.17
GARLIC 0.14
CHILI 0.07
OYSTER SAUCE 0.08
DILIS ( ANCHUOVIS) 0.08

RAW MATERIALS FOR CHILI GARLIC (120G)

Raw Materials Price
OIL 0.21
GARLIC 0.17
CHILI 0.08
OYSTER SAUCE 0.09

RAW MATERIALS FOR CHILI GARLIC WITH DILIS (200G)

Raw Materials Price
OIL 0.21
GARLIC 0.17
CHILI 0.08
OYSTER SAUCE 0.09
DILIS ( ANCHUOVIS) 0.01

RAW MATERIALS FOR CHILI GARLIC (200G)

Raw Materials Price
OIL 0.25
GARLIC 0.20
CHILI 0.09
OYSTER SAUCE 0.11

LIST OF RAW MATERIALS IN 1 KG.

Raw Materials Price
OIL 336.00
GARLIC 120.00
CHILI 250
OYSTER SAUCE 19.70
DILIS ( ANCHUOVIS) 100.00
 Raw Materials Price
OIL 288.00
GARLIC 120.00
CHILI 250.00
OYSTER SAUCE 19.70

List of office and sanitary supplies

Office and sanitary supplies QTY PRICE
1. Paper trimmer 1 470.00
2. Bond paper long-short 1 900.00
3. Official receipt
4. Ink- black and white 10 2,050.00
5. Disposable gloves 20 400.00
6. Hairnet 100 330.00
7. Mask 10 box 450.00
8. Apron 6 132.00
9. Trash can 2 4,424.00
10. Walis tambo 2 252.00
11. Dust pan 2 318.00
12. Souring pad w/ sponge 5 840.00
13. Alcohol ( 1 gallon) 2 520
14. Dishwashing liquid
anti bacterial (1 gallon) 10 1,200.00
15. Disinfectant spray (1
gallon) 3 1,695.00

16. Tissue roll 100 1,200.00

17. Mop stick 3 1,302.00
18. Potholder 10 50
19. Garbage bag 50 1,500.00

Utilities Cost
Electricity
Water
Telephone & Internet
Total Cost

J. Conclusion of the technical study

 This business will have a great progress and success because we provide hygienic food
with the best service in a pleasant environment. Our cost is very less and ensuring that our
customer will raise money to buy our product. In our area there is a less competitor and by that
we make a good name of our business inside market by providing tasty and hygienic food with
best services in a pleasant environment