PRODUCTION PLAN

GROUP 4
MEMBERS:

Bravo, Christian Gregorio, John

Paolo Rayl

Reyes, Mary
Carangan, Patrick
Joyce

Escuro, Ma.
Valino, Mercy
Sheila
 MISSION

To provide a healthy, tasty, and refreshing experience tea. To serve and

satisfy the nutrition needs of health-conscious consumers through the
high quality of our product.

VISION

To be a premier company offering nutritious & superior quality tasting

drinks to its consumers and be the best in terms of consumer value,
customer service, consistent and predictable growth.
TEA BENEFITS

• Tea is original from China and according to Macfarlane and Macfarlane (2004), it is the second most widely
consumed beverage worldwide after water. It has calming effects, even if it contains caffeine (sometimes
called theine).

• Tea is a safe, natural, and powerful means of promoting healthy elimination of potentially harmful toxins
and waste in our body.
Product Category: Beverage
Company Category: Tea Manufacturer
USP: Masustansyang Tsaa, Abot Kaya!
Trade Mark: A boy and girl holding, sipping a cup of tea and the large green leaves
Target market: Young Professionals and Health conscious individuals
Product Logo

Trade Mark: A boy and girl holding,

sipping a cup of tea and the large green
leaves.
Company Name/Logo
 BRAND NAME

“Each bag brings a refreshing and

energetic feeling”
PRODUCT PACKAGING
PRICE

· Pricing appropriate for target segment i.e. young working professionals

· Proposition of value for money by offering high quality tea leaves.
· Competitive pricing, lesser than most of its competitors.

Selling Price: Box of 10 teabags is P130.00/13.00 per Tea Bag.

Total Production Cost: P 11.00
Place Distribution
Other Distribution Channels:
Groceries
Other Distribution Channels:
Convenience Stores
PLACE:MAIN STORE
- Located at Ground Floor 1605, 22 Emerald Ave, Ortigas Center, Pasig, Metro
Manila
Manufacturing Site: Laguna
Promotional Strategies

Main Store Poster

ADVERTISING
PROMOTIONAL CAMPAIGN
(Facebook & Instagram)
Sales Promotion:

Off and In-Store Sale/Discount

Sales Promotion:
Anniversary Promo

Buy 2 boxes of Tea @250.00 and

get a free Cup ‘A Tea Mug
Non Personal Selling
Public Relation Strategy: CSR
 Production Planning
Step 1 : Withering - process in which leaves are plucked and then dried to reduce the moisture content between 50 - 70 %
by weight.

Step 2 : Sifting of green leaves - eliminates any waste materials such as sand, gravel, dust, and small stones.

Step 3 : Conditioning - leaves are shredded into small pieces.

Step 4 : Maceration - is the process of sending the leaves for rolling. This is the key step in tea manufacturing.

CTC tea processing - CTC machine does all the crushing, breaking and rolling of curling leaves. It saves a lot of time and
energy. After maceration the leaves become ready for oxidation and are immediately spread on the continuous fermenting
machine. Oxidation takes place under controlled humidity and temperature.

Step 5 : Drying - the leaves are put into driers to bring down the moisture content to 3%. Hot air is blown through the fan,
and oxidation is stopped completely.

Step 6 : Sorting - once dried, the product s sent to sifters for sorting. Tea is generally sold in 4 sizes (whole leaf, broken, fanning
and dust, and their sizes range between 2cm to just 0.5mm. After sorting, it is packed and sent for distribution.
 Tea Production

Withering of Tea Leaves Sifting of Tea Leaves Conditioning of Tea Leaves

Maceration/Rolling of Drying of Leaves Sorting of Leaves

Leaves
Tea Product
Production Control
Controlling process consists of the following steps:

Establish the Standards

1. Productivity standards - it determines the number of tea products to be produced in a

given period of time
2. Time standards - these standards determine the period of time allowed to produce certain
number of tea products
3. Cost standards - determines the amount of money needed in tea production
4. Quality standards - it set the levels of production satisfaction desired
5. Behavioral standards - state the desired behavior of personnel in TeaPid firm

Measurement of Standards

Comparison of performance with standards

Taking corrective action

Inventory Control

● Inventory Control System

● Proper Storage
● Using FIFO Method
Inventory Control System

In order to efficiently manage and control

inventory, an inventory control system will
be in place.
This inventory system will help automate
inventory tracking and order planning.
Proper Storage

Inventory should properly stocked.

Storage must meet required temperature
to store our inventory.
Using FIFO Method

Use items in an orderly manner as they are received.

This essentially means first in, first out. Such a system will help the
company minimize inventory spoilage or expiration issues.
Production Maintenance and Replacement
1. Establish procedure and 2. Partners with companies that 3. Spare equipments should be
policy guidelines on provides technical support
made available at all times.
equipment maintenance and specialized in such equipments.
use.
Cost Control and Cost Production

1. The company priorities to help local farmers.

2. Tie-up different LGU's
3. Training Programs
4. Home Grown -tea
5. Less Manpower cost
6. Ensure quality product production