Republic of the Philippines

Province of Nueva Vizcaya

Municipality of Bambang

PROJECT PROPOSAL

I. Title : FISH PROCESSING

II. Target Beneficiaries : Women Group, OSY, 4P’s
III. Target Date : March 17 – 18, 2016
IV. Venue : Municipal Pavilion
V. Proponent : MSWD Office
VI. Objectives :
At the end of the training, participants are expected to
1. Learn the importance of fish processing
2. Learn the proper way of fish preservation
3. See fish processing as an opportunity for income producing activity
VII. Rationale :
Fish is a highly perishable food which needs proper handling and preservation to
retain its desirable quality and nutritional value thus fish processing is so important wherein
its main concern is to avoid fish from spoilage. It is at this juncture that Training on Fish
Processing is imperative to provide our participant with information and techniques with
respect to fish processing, maintaining product quality and meeting compliance standards.
As an immediate response too, to the decreasing socio-economic status of women,
is to provide them skills development training which shall be their point of entry for income
generating activity.

VIII. Description of the Project:

The duration of this activity is two (2) days. Training shall start at 8:00am and ends at
5:00pm, a combination of lectures, demonstrations and practical training will be utilized in
order to deliver this course.
Participants will be provided with materials and equipments that shall be use on the
duration of the said training.

IX. Budgetary Requirements:

 Particulars Qty. Unit Unit Cost Total Cost
1. Training Equipments/Utensils
a. Refrigerator 1 Unit 27,000 27,000.00
b. Freezer 1 Unit 30,000 30,000.00
c. Weighing Scale 10k cal 1 Set 850 850.00
d. Weighing scale, 1 kilo cal. 3 Sets 1,000 3,000.00
e. Plastic Sealer 2 Sets 2,000 4,000.00
f. Food Processor 1 Unit 10,000 10,000.00
g. Basin (stainless) 4 Pcs 300 1,200.00
h. Heavy duty stove, pressurized, with 2 Units 2,500 5,000.00
hose and regulator tank
i. Steamer 4 Units 1,000 4,000.00
j. Measuring Cup, stainless 4 Sets 400 1,600.00
k. Syringe 6 Pcs 50 300.00
l. Chopping Board, color coded 2 Sets 1,500 3,000.00
(red for raw meat, yellow for cooked
meat, green for salads & fruits)
m. Chef knife 6 Pcs 250 1,500.00
n. Cleaver 3 Pcs 450 1,350.00
o. Stainless mixing bowl 8 Pcs 200 1,600.00
p. Fabricated smoked house 1 Unit 15,000.00
q. Frying Pan 5 Pcs 300 1,500.00
r. Deep Fryer 1 Unit 10,000.00
s. Pressure Cooker 5 Sets 1,000 5,000.00
t. Perforated ladle 6 Pcs 80 480.00
u. Turner, Stainless 6 Pcs 150 750.00
v. Food Tong, stainless 6 Pcs 100 600.00
w. Stock pot, graduated size 1 Set 1,000 1,000.00
x. Plastic covered containers for 12 pcs 150 1,800.00
refrigerated food products

Sub-total 130,530.00
2. Training Supplies and Materials
(Ingredients)
a. Bangus, medium size (for sardines) 6 Kls 140 840.00
b. Bangus (for relleno) 8 Kls 140 1,120.00
c. Dilis 2 Kls 250 250.00
d. Galunggong (for tinapa) 6 Kls 120 720.00
e. Galunggong (for shanghai) 6 Kls 120 720.00
f. Bread Crumbs (500g) 5 Pcks 150 750.00
g. Sugar, white 5 Kls 55 275.00
h. Nutmeg, McCormick 3 Bot 60 180.00
i. Cinnamon, 250 1 Can 160 160.00
j. Salt 5 Kls 20 100.00
k. Garlic 3 Kls 70 210.00
l. Onions 4 Kls 50 200.00
m. Eggs 90 Pcs 5.50 495.00
 n. Cooking Oil 3 Gal 350 1,050.00
o. Whole pickles 6 Bot 170 1,020.00
p. Olive Oil 4 Lit 200 800.00
q. Canola Oil 5 Lit 130 650.00
r. Aluminum foil, big 1 Roll 350 350.00
s. Cornstarch 2 Kls 70 140.00
t. Siling Labuyo 1 Cup 60 60.00
u. Polythelyne bag 6 Packs 60 360.00
v. All spice, Mc Cormick 4 Bot 60 240.00
w. White pepper 3 Bot. 60 180.00
x. Onion Powder Mc Cormick 4 Bot 60 240.00
y. Cayenne, Mc Cormick 4 Bot 60 240.00
z. Mace, Mc Cormick 4 Bot 60 240.00
aa. Annatto seeds (atsuete) ½ Kilo 100 100.00
bb. All purpose flour 3 Kls 55 165.00
cc. Powdered Milk, Bear Brand 2 Kls 350 700.00
dd. Black Pepper, powdered 1 Kl 100 100.00
ee. Evaporated Milk 12 Tins 27 324.00
ff. Lemon 2 Kls 60 160.00
gg. Lumpia Wrapper 150 Pcs 200 200.00
hh. Hamburger Seasoning, Mc Cormick 4 Bot 60 240.00
ii. Soy Sauce 1 Gal 98 98.00
jj. Potatoes 2 Kls 25 50.00
kk. Red Pepper 1 Kl 100 100.00
ll. Carrots 5 Kls 20 250.00
mm. Raisins 1 Kl 100 100.00
nn. Canned green peas 6 Tins 25 150.00
oo. Vinegar 1 Gal 120 120.00
pp. Kelly Forcep, stainless (for fish 15 Pcs 100 1,500.00
deboning) 4 Sets 15 60.00
qq. Needle with thread

Sub-Total 15,767.00
3. Miscellaneous
a. Scouring Pad 6 Pcs 35 210.00
b. Dishwashing Paste 4 Pcks 40 160.00
c. Laundry Soap 2 bars 24 48.00

Sub-Total 418.00
4. Meals & Snacks
a. 2 snacks, Lunch for 6 days 30 pax 240 43,200.00
Sub-Total 43,200.00
5. Honorarium
a. Trainer 1 Pax 2,500 2,500.00
b. Facilitators 4 Pax 2,000 8,000.00

Sub-Total 10,500.00
 6. Training Materials
a. Training Kit 20 Pcs 150 3,000.00
b. Board Marker 5 Pcs 40 200.00
c. Double sided tape 5 Rolls 25 125.00
d. Bond Paper, long 5 Reams 165 825.00
e. Cooking Outfit 20 Pcs 250 5,000.00

Sub-Total 9,150.00
7. Contingency Fund 40,435.00

GRAND TOTAL 250,000.00

Prepared by:

LAARNI DOMINGO
CLERK

Reviewed & Noted by

ENGR. CARLITO L. ALVAREZ

MPDC

Approved:

ATTY. FLAVIANO D. BALGOS JR.

Municipal Mayor
 SCHEDULE OF ACTIVITIES
Training on Fish Processing

Day 1
Time Topic/Activities Objectives/Output
7:30 -8:30 Registration
8:30-9:00 Opening Ceremony
At the end of the session
9:00-10:00 Project Overview participants will be able to
appreciate fish processing
At the end of the session
10:00 – 12:00 Product Details participant will be able to
identify the importance of
fish processing
12:00 -1:00 Lunch Break
1:00 – 2:00 Lecture on Market Potentials At the end of the lecture
participants will be able to
realize the demand of
processed fish in the market
and how profitable they are.
2:00 – 3:00 Learning the Raw Materials At the end of the session
and Equipments participants will be able to
learn the different materials
and equipments needed for
the fish processing
Demonstration Fish Participants will learn the
4:00 – 5:00 Processing proper techniques of making
patterns and assembling of
different eco bags .
Day 2
7:30 – 8:30 Registration
8:30 – 9:00 Recapitulation
9:00 –4:00 Production of processed fish
by participants
4:00 – 5:00 Open House and Closing
Ceremony