SALTED EGG PRODUCTION IN LAS PIÑAS:

AN ENTREPRENEURIAL DEVELOPMENT PROJECT

An Entrepreneurial Development Project Outline

Submitted to the Faculty of the College of Agriculture, Food,
Environment and Natural Resources
Cavite State University
Indang, Cavite

In partial fulfillment of the requirements for the degree

Bachelor in Agricultural Entrepreneurship
major in Food Production

CARLOS ENRIQUE F. SALDITOS

December 2020
 SALTED EGG PRODUCTION IN LAS PIÑAS:
AN ENTREPRENEURIAL DEVELOPMENT PROJECT

CARLOS ENRIQUE F. SALDITOS

______________________________________________________________________________
An Entrepreneurial Development Project outline submitted to the faculty of College of
Agriculture, Food, Environment, and Natural Resources, of the Cavite State University Indang,
Cavite in partial fulfillment of the requirements for the degree of Bachelor in Agricultural
Entrepreneurship major in Food Production with contribution no. ___________. Prepared under
the supervision of Mr. Gary A. Pareja.

Introduction

Eggs, in general, are naturally one of the prime and excellent sources of protein. Some
eggs, though, have a slightly more protein percentage than others. Apart from the most common
egg consumed by the masses, the chicken egg; the focus of this quest is to probe more on the
various benefits, processes, and commercial production of salted duck eggs.

To start off, duck eggs have more protein content than chicken eggs, mainly due to its
size. Salted egg, or “itlog na maalat” and/or “itlog na pula” as what most of the Filipinos call it,
is a preserved version made by brining fresh duck eggs in a mud mixture that consists of clay,
salt and water.
 This project will involve producing salted duck eggs with a total of 4 cycles for the whole
project .The project exhibits the low investment entry to entrepreneurship during a time of global
uncertainty. The project has a low capital, space, and labor requirement which the student
entrepreneur believes is an attractive option to entice Filipinos to engage in business.

The student under this project will solely be responsible and in-charge of the overall
duties including managerial, financial, and marketing aspects of the said venture. Hence, the
business will fall under sole proprietorship.

Nature of the Enterprise

The project intends to immerse the student entrepreneur in real world experience of
managing an enterprise. The project serves as a training ground for self-employment and provide
opportunities for the student to apply management practices and entrepreneurial principles in
opening a salted duck egg business.

Objectives of the Project

After completion of this project the student entrepreneur should be able to:

1. obtain an excellent level of proficiency regarding the processes and methods in

the overall production of salted eggs;
2. recoup 25% of the total investment in the allowable timespan and number of
cycles done;
3. gain more knowledge and skills on the commercial production of salted egg to
further improve existing methods and raise profitability; and
4. manage effectively an enterprise which will serve as an alternative source of
income during time of global pandemic and job uncertainty.
Importance of the Project

Salted eggs are a cheap, flavorful, nutrient dense and accessible source of protein
for every Filipino. They are also known to have more protein content than the chicken
eggs, quail eggs, and the like. In addition to that, the eggs have a long shelf life even
without the refrigeration making it suitable even for far-flung agricultural communities
that do not have regular access to electricity.

Time and Place of the Project

The Salted Egg Production: Entrepreneurial Development Project will be conducted at 28

Cherry Blossom st., Doña Manuela Subdivision, Las Piñas City from March to May 2021.

Description of the Project

The project will involve producing salted duck eggs from a budget of at least P20,000.00
for the whole project which consists of 4 cycles. The eggs will be cured for 15-16 days
depending on the entrepreneur’s desired taste profile. After the curing period, the eggs will
then be washed, steamed, packaged and finally be marketed and sold to the public. The product
will be called Jaime’s Eggcellent Salted Eggs. It will be offered in trays of 30 pieces of eggs.

Location and Layout of the Project

The salted egg production site will be located at 28 Cherry Blossom st., Doña Manuela
Subdivision, Las Piñas City. The space will be more than enough to cover the salted egg
production.
Timetable of Activities

The table below depicts the definite activities of the salted egg production alongside their
cycle duration.

Activity Date

1st Cycle 2nd Cycle 3rd Cycle 4th Cycle

Purchasing of duck eggs March 28 April 4 April 11 April 18

Procurement of ingredients and materials March 28 April 4 April 11 April 18

Preparation of ingredients and materials March 28 April 4 April 11 April 18

Curing of salted duck eggs March 28 April 4 April 11 April 18

Washing of salted duck eggs April 13 April 20 April 27 May 4

Cooking of salted duck eggs April 13 April 20 April 27 May 4

Packaging April 13 April 20 April 27 May 4

Marketing April 14 April 21 April 28 May 5

Production Activities

Purchasing of eggs. The duck eggs to be used in the project will be ordered from an
online supplier on Facebook. The eggs will be delivered to the project location by the supplier.

Procurement of ingredients and materials. The salt will be sourced from a vendor in
the local public market. While the clay will come from a local farm in Amadeo.

Preparation of ingredients and materials. The eggs will be washed then allowed to air
dry. The clay will be mixed with water to form a mud mixture. Salt will then be added. These
eggs will then be coated by hand in this mixture.

Curing of eggs. The coated duck eggs will then be arranged inside a container which acts
as a curing chamber. The eggs will be allowed to cure for 16 days.

Washing of eggs. The cured eggs will be washed of their coating and allowed to air dry.

Cooking of eggs. The eggs will be cooked by steaming them on a charcoal burner for at
least 8 hours. They will then be allowed to cool.

Packaging. The salted eggs will be packed in 30-pc trays and stored prior to marketing.

Marketing. The salted duck eggs produced will be marketed offline and online. The
offline method of marketing will be selling the product to the local community via direct selling.
At the same time the eggs will be posted on Facebook Marketplace, Instagram and Carousell.

Financial Analysis

Finance
 A total of PHP23,488.00 will be allocated for this Entrepreneurial Development Project.
This capital will be obtained from the personal savings of the student entrepreneur.

Cost and Return Analysis

The table below depicts the projected cost and return of this project. The sales of 88 trays
of salted eggs amounted to a total of PHP30,800.00. The total expenses which consisted of duck
eggs, salt, miscellaneous fees, and operating expenses were PHP23,488.00. This resulted to a net
income of PHP7,312.00.

Ingredients Quantity Per Unit Price Total Quantity Projected Price

Cycle (4)
Duck Eggs (in 660 pieces PHP 4,950 2640 PHP 19,800
pieces)
Salt (in 8 kilograms PHP 120 32 PHP 480
kilograms)
SUB TOTAL PHP 20,280

Miscellaneous
Charcoal (in 0.50 PHP 150 2 PHP 600
sack)
Delivery Fee n/a n/a n/a PHP 300
Labor n/a n/a n/a PHP 800
Water n/a n/a n/a PHP 108
SUB TOTAL PHP 1,808

Operating
Expenses
Steamer 1 PHP 1,000 1 PHP 1,000
Storage Crate 2 PHP 200 2 PHP 400
SUB TOTAL PHP 1,400

TOTAL PHP 23,488

EXPENSES
Projected Profitability Ratios

The table below shows the return of investment and the breakeven point for the
production of the enterprise. The net income amounted to PHP7,312.00, and the total expenses
amounted to PHP23,488.00 which resulted to a 31.13% return of investment. The breakeven
point by trays was 67 trays and by sales was PHP23,450.00.

Return of Investment
Net Income PHP 7,312
Total Expense PHP 23,488
ROI 31.13%

Breakeven Point
Total Expenses PHP 23,488
Total Number of Production 88 trays
Cost per tray PHP 350
Breakeven Point by Trays 67 trays
Breakeven Point by Sales PHP 23,450

Revenue: Cost per tray * total number of trays

Net Income: Total Revenue – Total Expenses
Breakeven: Fixed cost * sales / sales – variable costs
References:

❏ Business Diary Philippines. 2020. Salted Eggs - How To Make Salted Eggs. [online]
Available at: <https://businessdiary.com.ph/204/salted-eggs/> [Accessed 8 December
2020].

❏ Steemit.com. 2020. Know More Closely The Benefits Of Salted Eggs — Steemit. [online]
Available at: <https://steemit.com/health/@alilham/know-more-closely-the-benefits-of-
salted-eggs-f77f1ce1b04c8> [Accessed 8 December 2020].

❏ Worldwidescience.org. 2020. Salted Duck Egg: Topics By Worldwidescience.Org.

[online] Available at: <https://worldwidescience.org/topicpages/s/salted+duck+egg.html>
[Accessed 10 December 2020].

❏ Youtube.com. 2021. [online] Available at: <https://www.youtube.com/watch?

v=UsHfy4xXsu0> [Accessed 7 January 2021].

❏ Youtube.com. 2021. [online] Available at: <https://www.youtube.com/watch?

v=03bob4UaWDM> [Accessed 7 January 2021].