XYZ INSTITUTE

BUSINESS NAME: THE J.S TURKEY FARM.

BUSINESS-LOGO:

BUSINESS ADDRESS: THE J.S TURKEY FARM,

P.O BOX 4090-3400.
KISUMU.
WEBSITE: www.thejsturkeyfarm.com
E-MAIL: thejsturkeyfarm@gmail.com
PHONE NO: 0790842780

PRESENTED BY: JOHNA SHIVACHI OMONDI.

INDEX NO: 2070010673.

SUPERVISOR’S NAME: SALOME

PRESENTED TO: THE KENYA NATIONAL EXAMINATION COUNCIL IN

PARTIAL FULFILMENT OF THE AWARD OF DIPLOMA
IN INFORMATION COMMUNICATION TECHNOLOGY.

EXAM SERIES: NOVEMBER 2021

DECLARATION.
I declare that this is my own original work and has not been presented anywhere else for the
purpose of examination.

CANDIDATES NAME: JOHNA SHIVACHI OMONDI.

SIGNATURE:

DATE:

SUPERVISOR’S NAME: SALOME MUNGAI.

SIGNATURE:

DATE:

ii | P a
ge
DEDICATION.
I dedicate this business in memory of my late Grandmother, MS Jane Wanjogo and MS Rosemary
Muthoni for they taught me the art of animal keeping and farming.

iii | P a
ge
ACKNOWLEDGEMENT.
My sincere gratitude to the almighty God for the grace that has enabled me to reach this far. Special acknowledgement to my entire family for their
support throughout the project. The Director General National Youth Service MS. Matilda Sakwa for the opportunity to pursue my Diploma at the
National Youth Service-Institute of Business Studies. Special thanks to MS. Salome Mungai my supervisor for her guidance throughout the project.

THE JS TURKEY FARM TABLE OF CONTENTS.

iv | P a
ge
 DECLARATION..............................................................................................ii
DEDICATION.................................................................................................iii
ACKNOWLEDGEMENT.............................................................................. iv
THE JS TURKEY FARM TABLE OF CONTENTS....................................... iv
CHAPTER 1...................................................................................................................................3
1.0 BUSINESS DESCRIPTION.......................................................................... 3
1.1 BUSINESS NAME......................................................................................3
1.2 BUSINESS LOCATION AND ADDRESS...............................................4
MAP DIAGRAM SHOWING THE LOCATION OF THE J.S TURKEY
FARM................................................................................................................ 4
1.3 FORM OF OWNERSHIP.....................................................................5
1.4 TYPE OF BUSINESS.................................................................................6
1.5 PRODUCTS AND SERVICES................................................................. 7
1.6 JUSTIFICATION OF OPPORTUNITY..................................................8
1.7. INDUSTRY................................................................................................ 9
1.8. GOALS OF THE BUSINESS.................................................................10
1.9. ENTRY AND GROWTH STRATEGY.................................................11
CHAPTER 2...............................................................................................................................13
2.0 MARKETING PLAN...............................................................................13
2.1 CUSTOMERS...........................................................................................14
2.2 MARKET SHARE................................................................................... 15
2.3 COMPETITION.......................................................................................16
2.4 METHOD OF PROMOTION.................................................................19
2.5 PRIZING STRATEGY............................................................................ 20
2.6 SALES TACTICTS.................................................................................. 21
2.7 DISTRIBUTION STRATEGY................................................................22
CHAPTER 3............................................................................................................................23
3.0 ORGANIZATIONAL PLAN.................................................................. 23
3.1 ORGANIZATIONAL STRUCTURE.....................................................23
3.2 KEY MANAGEMENT PERSONNEL............................................ 24
3.2.1 FARM MANAGER/ENTREPRENEUR.............................................25
QUALIFICATIONS.........................................................................................25
3.2.2. FARM VETERINARY OFFICER..................................................... 25
QUALIFICATIONS.........................................................................................25
3.2.3 FARM AGRONOMIST/AGRICULTURALIST............................... 26
QUALIFICATIONS.........................................................................................26
3.3 OTHER BUSINESS PERSONNEL........................................................26
3.3.1. THE FARM BUTCHER......................................................................26
QUALIFICATIONS.........................................................................................26
3.3.2. PACKAGING PERSONNEL..............................................................27
QUALIFICATIONS.........................................................................................27
3.3.3 TURKEY HANDLER........................................................................... 27

v|P ag
e
 QUALIFICATIONS.........................................................................................27
3.3.4. FARM GARDENER............................................................................ 27
QUALIFICATIONS.........................................................................................27
3.3.5 FARM CLEANER............................................................................ 28
QUALIFICATIONS.........................................................................................28
3.3.6. SALES PERSONNEL.......................................................................... 28
QUALIFICATIONS.........................................................................................28
3.3.7 TEACHING STAFF/PERSONNEL.................................................... 28
QUALIFICATIONS.........................................................................................28
3.4. RECRUITMENT, TRAINING AND PROMOTION OF
PERSONNEL..................................................................................................29
3.5 RENUMERATION AND INCENTIVE FOR PERSONNEL.............. 30
3.6 LICENSES, PERMITS AND BYLAWS................................................ 30
3.7 OTHER SUPPORT SERVICES............................................................. 31
CHAPTER 4....................................................................................................................... 32
4.0 OPERATIONAL/ PRODUCTION PLAN............................................. 32
4.1 PRODUCTION FACILITIES AND CAPACITY.................................32
4.2. PRODUCTION STRATEGY.................................................................35
4.3 PRODUCTION PROCESS..................................................................... 36
4.3.1 TURKEY PRODUCTION...................................................................... 36
4.3.2 CHICKS PRODUCTION........................................................................37
4.3.3 EGGS PRODUCTION............................................................................37
4.3.4 MEAT PRODUCTION........................................................................... 38
4.3.5 VEGETABLE PRODUCTION...............................................................38
4.4 REGULATIONS AFFECTING OPERATIONS...................................39
CHAPTER 5................................................................................................................... 41
5.0 FINANCIAL PLANS........................................................................... 41
5.1 PRE-OPERATIONAL COSTS......................................................... 41
5.2 ESTIMATION OF WORKING CAPITAL........................................... 42
5.3PREPARATION OFCASHFLOW PROJECTIONS................................. 42
5.3.1 MONTHLY PRO-FORMA CASHFLOW STATEMENTS...................42
5.3.2 PRO-FORMA CASH STATEMENT FOR THE FIRST THREE YEARS
OF THE BUSINESS........................................................................................ 44
5.4 PREPARATION OF PRO-FORMA INCOME STATEMENTS........ 45
5.4.1 MONTHLY PRO-FORMA INCOME STATEMENTS......................... 45
5.4.2 PRO-F0RMA INCOME STATEMENTS FOR THE FIRST THREE
YEARS............................................................................................................. 48
5.5 PREPARATION OF PRO-FORMA BALNCE SHEET...................... 49
5.5.1 PRO-FORMA BALANCE SHEET AS AT THE START OF THE
BUSINESS....................................................................................................... 49
PRO-FORMA BALANCE SHEET AS AT 1ST MARCH 2026.................. 49
ASSETS............................................................................................................49
LIABILITIES................................................................................................... 49

vi | P a
ge
 5.5.2 PRO-FORMA BALANCE SHEET FOR THE FIRST YEAR OF THE
BUSINESS....................................................................................................... 50
PRO-FORMA BALANCE SHEET AS AT 28TH FEBRUARY, 2027............ 50
ASSETS............................................................................................................50
LIABILITIES................................................................................................... 50
5.6 BREAK EVEN ANALYSIS.....................................................................50
VARIABLE COSTS........................................................................................ 50
5.7 CALCULATIONS OF PROFITABILITY RATES.............................. 51
5.7.1 GROSS PROFIT PERCENTAGE.......................................................... 51
5.7.2 RETURN ON EQUITY.......................................................................... 51
5.7.3 RETURN ON SALES............................................................................. 52
5.8 DESIRED FINANCING............................................................................ 52
5.9 PROPOSED CAPITALIZATION.......................................................... 52
APPENDIXES................................................................................................ 52

vii | P a
ge
EXECUTIVE SUMMARRY.

• BUSINESS DESCRIPTION.
The name of the proposed business will be THE J.S TURKEY FARM a sole proprietorship form
of business in a farm setup. The business will be owned and managed by JOHNA SHIVACHI
OMONDI. The business will be located in Soko Kahawa, Nyabondo sub county Kisumu county
and will have the following address:
The J.S Turkey farm,
P.O Box 4090-3400, KISUMU.
Website: www.thejsturkeyfarm.com
E-mail: thejsturkeyfarm@gmail.com Phone
No: 0790842780.
The main products that will be offered for sale will be turkey products mainly: turkey meat, turkey
eggs, turkey chicks, live mature turkey birds and vegetables; kales and spinach which will besold
in small scale. The business will also offer teaching as a service to individuals and groups willing
to learn the art of turkey farming. The business will start operations on March 2026.
• MARKETTING PLAN.
The potential customers of the business will be the hotel and hospitality industry at large as well
as individuals who are willing to purchase turkey products and individuals willing to learn about
turkey farming coming into the farm to learn about turkey farming. The entrepreneur will make
use of the internet mainly by the use of social media sites such as Facebook, Twitter and Instagram.
The entrepreneur will use his vast knowledge in the field of ICT to develop a website to serve the
business in advertisement and shall later modify the website to serve as a selling platform
integrated with various payment platforms.
The entrepreneur will also develop an account management system softwareto help in the pricing
of the turkey products and tracking of the farm’s finances and help in the daily financial
calculations. The entrepreneur will sell the turkey products both directly and indirectly to the
customers. Through the website the entrepreneur will also sell the turkey products online and
arrange for the transportation of the ordered products to reach the customer.
• ORGANIZATIONAL PLAN.
The management team of the J.S TURKEY FARM will consist of a manager who shall be the
entrepreneur, a veterinary officer who will head the turkey keeping section of the farm and an
agronomist who will head the vegetable cultivation section of the farm, a sales person to manage
the farm counter a teaching staff who will be offering the teaching service to those individuals and
groups coming in for farm visits to learn about turkey keeping, a farm gardener who will be doing
the farm cultivation, a farm cleaner who will be concerned with the general cleanliness of the farm,
turkey handler who will be helping the farm veterinary officer in managing the turkey birds,
packaging personnel and farm butcher. The entrepreneur will post advertisements for the

1|P ag
e
recruitment of the staff in the farm’s website and in the social media pages such as Facebook,
twitter and Instagram using the farm’s wall page.
The entrepreneur shall develop a human resource software that will help him in the management
of the farm’s human resource showing job allocation of the different employees in the farm and
whether they have reported to work or not.

• OPERATIONAL/PRODUCTION PLAN.
The entrepreneur will require turkey feeds as the main input in the farm to feed the turkey birds,
vegetable seeds and fertilizers for the production of vegetables. Other requirements will be turkey
vaccines, turkey medicines, turkey mineral supplements and vegetable pesticides. The
entrepreneur shall formulate a planting calendar to plan the planting in the farm and a feeding
timetable for the turkey birds from the advice from the farm veterinary officer and the farm
agronomer. The entrepreneur will co-operate with the all the relevant government authorities to
ensure that all the regulations have been met and all the required licenses have been obtained and
that the tax returns have been filed properly.
The entrepreneur with his vast knowledge in the field of ICT, will develop a farm management
system that is centered to the farm production that will be showing the production of the turkey
birds, the turkey chicks and the production of turkey eggs in respect to individual turkey birds.
This system will also help the entrepreneur to keep track of the genetic relationship of the birds to
avoid in breeding.
• FINANCIAL PLANS
The business will start operations with an initial capital of Ksh.300000 whereby 50% of the capital
will be produced by the entrepreneur, 30% of the capital will be obtained from a bank loan from
Kenya Commercial Bank with a repayment period of two years with a 3% interest, 20% of the
capital will be from family contribution. The entrepreneur shall develop a financial management
system to aid in the daily financial record keeping of the farm’s finances. The farm shall keep clear
financial records in form of monthly and yearly pro-forma cashflow statements and yearly records
of balance sheet statements.

2|P ag
e
CHAPTER 1
1.0 BUSINESS DESCRIPTION.
The owner of the proposed business is 27-year-old Johna Shivachi Omondi, who resides in Soko
Kahawa, Nyabondo sub-county, Kisumu County, where he intends to start a turkey farm by the
name, THE J.S TURKEY farm.

1.1 BUSINESS NAME.

The title of the proposed business will be THE J.S TURKEY FARM. The entrepreneur choose to
specify the business with the main product of sale in order to distinguish it directly from other
poultry farms since the business will largely be concerned with the production of turkeys and
turkey related products such as turkey eggs and turkey meat. The entrepreneur chose the initials
J.S for they are an abbreviation for Jiajiri Na shamba for the entrepreneur hopes to inspire the
youth to start their own farming business and to change their perspective about farming for them
to stop viewing farming as a dirty job with little returns. The initials also serve as the entrepreneur’s
name initials; Johna Shivachi.
The entrepreneur has had the interest about turkey keeping for a very long time and overtime has
travelled around the country to different turkey farms to learn more about turkey rearing and has
done extensive research on the suitability of the Kenyan climate to favor the rearing of turkeys
including their production in relation to sale and running of turkey farm as a form of business.
The turkey is a large bird in the genus Meleagris native to North America but over the years has
gained popularity in Africa and Kenya at large due to the interest of trying out new bird species
and exploring their taste in terms of meat and eggs. Turkeys are also a hardy bird species in that
they have a good body immunity and their resistant to infections is very good compared to other
bird species.
Turkeys are very large birds and a single bird which has properly matured can be compared to
about three broiler chickens in mass hence a single bird can produce a large mass of meat which
favor’s their slaughter and sale for meat economical since it also has a higher value compared to
chicken meat.
The entrepreneur intends to start the business on March 2026, after the completion of his
undergraduate degree studies and practice in the field of Information Communication Technology
at the University of Nairobi. The major activity of the business is going to be the selling of mature
live turkey birds, turkey meat and turkey chicks. The business will also venture into the selling of
turkey feathers in a small scale and vegetable farming mostly kales and spinach. The business will
offer Teaching as a service to teach the people and spread awareness about turkey farming. The
principle customers of the business will bethe local hospitality industry around Kisumu town and
markets in the neighboring counties such as Busia and Kericho as well as country wide focusing
mainly in counties such as Nakuru, Nairobi, Mombasa and towns such as Naivasha, Elementaita
and Bogoria. The entrepreneur will also tap in foreign markets where he is going to sell turkey

3|P ag
e
products such as turkey meat in countries like the U.S.A, United Kingdom and the Asian countries
such as China and India

1.2 BUSINESS LOCATION ANDADDRESS.

The entrepreneur intends to set up the business in Sokokahawa, Nyabondo sub county, Kisumu
county which is a fast-growing trading center just a few kilometers from Kisumu CBD and the
Impala and Lambwe game reserves on a piece of land by registration number DL608678.
The entrepreneur finds the area convenient for the rules and regulations governing the use of land,
building structures and construction as well as animal keeping are lenient and easy to comply with.
The area also has a bio gas producing company which buys animal waste as a raw material for bio
gas production. The area is also in close proximity with textile and garment making factories which
use bird feathers as stuffing in pillows. The main market of the business is going to be the local
hospitality industry across the country and local community which neighbors the farm.
The area is well supplied with piped water from the county government river Sondu water initiative
project, a 24hour uninterrupted power supply brought about by the solar panel installation done by
the Kenya Power and Lighting company supplying electricity throughout the area at a very cheap
rate. The area is well connected to tarmac feeder roads which connect to the Kericho, Kajiado
highway which extends to Tanzania and connects counties such as Kisumu and Homabay. The
area is also in close proximity to the main Kisumu airport highway which connects Kisumu town
and the Kisumu international airport which the entrepreneur intends to use as a gateway to markets
outside Kenya.
The area has a good security system supported by the establishment and nearness of the District
headquarters office and the police station nearby. The employees will be sourced from the local
area for the easy management of the farm and to cut on the cost of importing human labor from
other counties.

MAP DIAGRAM SHOWING THE LOCATION OF THE J.S TURKEY FARM.

4|P ag
e
1.3 FORM OF OWNERSHIP.
The business will operate as a sole proprietorship business owned and managed by the twenty-
seven-year-old Johna Omondi, from Kisumu County. The entrepreneur choose to manage the
business personally as he identified it and will mobilize the resources to start and manage the
business hence taking the risk. Sole proprietorship is easy and simple to start and manage.

5|P ag
e
The entrepreneur, an ICT consultant from the University Of Nairobi with an undergraduate degree
of November 2024 and a diploma from the National Youth Service Institute of Business Studies
July 2023 in Information Communication Technology residing in Kisumu county will hire a
veterinary doctor for advising in management and treatment of turkey related diseases an updated
vaccination schedule as well as to offer advice on the type and quality of feeds and minerals
necessary for the proper and healthy growth of the turkeys. The entrepreneur will also hire an
agriculturalist to advice on the variety of vegetables, kales and spinach to plant and how to
manage them from the seedling stage to the plucking/harvesting stage and to also advice on the
farming methods.
1.4 TYPE OFBUSINESS.
The J.S Turkey farm is going to be a sole proprietorship form of business in a farm setup where
the entrepreneur will be directly involved in the everyday running and management of the farm’s
resources. The entrepreneur choose sole proprietorship because it is easier to manage and the
amount of capital investment is low and can be raised by the entrepreneur without much borrowing.
The business will start on March, 2026 with an initial capital investment of Ksh.300,000 whereby
the entrepreneur will contribute fifty percent (50%) of the capital from his accumulated savings,
thirty (30%) of the capital from Kenya Commercial Bank as loan with a repayment period of four
(4) years with a three percent (3%) interest on the loan with Ksh. Twelve thousand six hundred
and seventy-five (Ksh.12,675) monthly installments as agreed and signed by the bank and the
entrepreneur with the condition the entrepreneur will have the business bank account hosted by
the Kenya Commercial Bank. Twenty percent (20%) of the capital will be financed by the
entrepreneur’s family members as a donation. The capital will be spent on construction of the
bird’s structures which will house the turkey birds, purchase of live turkey birds, the turkey feeds
and cater for the cost of labor as well as vegetable seeds and fertilizer, purchase of kitchen cutlery
equipment. The entrepreneur also hopes during the initial stages of the business to be using his
savings and income from his previous occupation to be able to sustain the business and keep the
business afloat before the business catches up.

6|P ag
e
 PIE CHART SHOWING CAPITAL
CONTRIBUTION
OF THE J.S
TURKEY FARM
20
%

50
%

30
%

OWNER BANK FAMILY

CONTRIBUTION. LOAN. CONTRIBUTION.

1.5 PRODUCTS ANDSERVICES.

The business will offer mature live turkey birds for sale, turkey meat and turkey chicks. The mature
live turkey birds will be sold for Ksh.4, 000 per bird regardless of the sex of the bird and the turkey
meat will be sold for Ksh.450 per half a kilogram pack and the turkey chicks will be sold for
Ksh.2300 when they are ten weeks old. The chicks will be sold when they are ten weeks old in
order to ensure quality in that they are fully vaccinated and also to be in line with the government
directive that all birds being offered for sale at any given age must be fully vaccinated with a
certificate awarded by the resident county veterinary officer to the farm producing the chicks. The
certificate is provided free of charge by the county government.
Upon purchase of the live turkey birds, the birds will be placed in cages and boxes green in color
for transportation to the customer’s destination whereby free transportation will be offered to
customers who have purchased more than four birds and are residing in within the Nairobi, Nakuru,
and Kisumu regions, whereas customers purchasing more than four birds from other regions will
be given a 2% discount on the purchase price.
Customers purchasing the turkey meat will be given a free recipe book containing different recipes
on the preparation of turkey meat to a delicious meal. This will be a sure way of beating
competitors and winning new customers.
At the initial stages of the business, the business is going to concentrate on the, market around the
Kisumu region and progressively look into new markets across the country and across the world.
The offering of teaching and advice as a service on turkey farming, all prospective students will
have lunch in the farm, a meal consisting of deep-fried turkey in hot peanut oil served with
vegetable compliments consisting of kales and spinach alongside ugali. This will give them an

7|P ag
e
opportunity to sample the rich taste of fried turkey meat, a good way of enhancing their taste in
turkey meat hence win new customers and use this method as a marketing tool by using food to
give someone an unforgetful experience where they are going to share in the experience with their
friends and this will attract more customers and enable the entrepreneur to beat competitors,
however the entrepreneur hopes to limit the number of people who will be coming to the farm to
learn about turkey keeping to twenty people a week, with classes being offered once a week.
The entrepreneur will use his vast knowledge in information technology to market the business
products across different communication platforms such as using the social media pages like
Instagram, twitter and Facebook to advertise and market the farm’s products. The entrepreneur
will also create a website to serve the business where he is going to run the website where the
customers can view the farm’s products, location and the days where teaching classes will be
available and how they can be able to purchase the farm’s products and see when their products
will be delivered. The customers will also be able to interact with the farm’s veterinary officer on
matters regarding the wellbeing and the suitable housing environment of the turkey birds upon
purchase.
1.6 JUSTIFICATION OFOPPORTUNITY.
The J.S Turkey Farm business has a fundamental objective of producing properly breed turkeys
and producing high quality turkey meat. This is due to the importation of overstayed and near to
expire turkey meat and turkey eggs into the country, which when cooked have a dull taste, and the
strict regulations set by the Kenyan government regarding the importation of live turkey birds, and
the different turkey breeds from oversees making turkey farming not popular, and the farmers
involved in the business do not keep a variety of breeds but keep a common breed which
discourages genetic variation, hence the offspring’s of this breed are prone to diseases and
infections, also in breeding causes the repetition of one gene throughout the entire flock.
The business is going to incorporate in new turkey breeds other than the common turkey breed
mostly found in the country meleagris gallapavo which is the most common turkey breed in the
country to include meleagris ocellata known as the Ocellated turkey in order to offer a variety
when it comes to the sale of the live turkey birds, also the business will also include the Broad
Breasted Bronze turkey, Standard Bronze Turkey, the Bourban Red turkey. The entrepreneur will
also use his vast network of friends from different sectors to help him to locate the rare Blue Slate
turkey, this will help the business to offer a wide variety of turkey breeds hence beat the
competitors and win customers.
The entrepreneur’s interaction with his vast network of friends will especially those in the
hospitality industry will lead to the growth of the business as the will be the major customers of
the business, since the business will be offering another alternative to chicken meat and duck meat.
The teaching as a service offered in the farm as a service will serve to encourage the people and
the employees working in the farm to start their own turkey farms and shift their perspective that
turkey farming is a dirty job with minimal returns, this will also help them to reduce their reliance
on white collar jobs and encourage them to become self-employed and also open their minds to
explore into new methods of farm use and become creative with their land utilization.

8|P ag
e
The business will also be obligated to file in tax returns from the profits of the business in
accordance with the Kenya Revenue Authority, hence raise the government revenue. The business
will also offer employment opportunities to the youths and encourage them to live and set up their
residence in the rural areas rather than moving into towns and cities which in turn causes
congestion in those cities which have limited resources. The business will also be paying for the
environment license from the National Environment Management Authority which is in
accordance with the law and the business will also be paying for the certificate of operation offered
by the county government. All this will help to raise the government revenue.
Due to the few farms in the country offering turkey products, there is a very big chance of
succeeding hence growth of the business for the competition is not stiff.
1.7. INDUSTRY.
The business is largely in the Agricultural sector. In Kenya turkey farming is majorly practiced in
small scale with a majority of farmers keeping a small number of birds in within a single breed,
hence they are unable to meet the market demand and the operational cost of running turkey farms
are high which discourages many people from starting turkey farms. However, turkey business has
a lot of potential and its growth is unlimited.
The entrepreneur intends the business to be labor intensive during the initial years of the business.
This is because during this stage there will be no automation of process hence most of the process
will be done manually with little use of machines, and where possible the use of basic technology.
Cleaning the birds sleeping areas, slaughtering of the birds and the cultivation of the farm are all
the process that are going to be labor intensive.
Over the years as the business progresses the entrepreneur intends to introduce modern technology
more so during slaughtering of the birds and farm cultivation. This will make the operations in the
farm quicker and easier. The use of infrared light bulbs for the chicks, in order to keep the chicks
warm until they are six weeks old when their bodies are fully covered with feathers. The use of
tractors such as the cultivators to cultivate the farm will be a game changer in the farm for vegetable
production.
The introduction of a modern slaughter house in the farm will change the slaughtering process
from manual, which require the physical decapitation of the bird’s head from the body, to the use
of a modern electric knife, were the bird will be electrocuted at the neck, taking only three seconds
to render it lifeless and ready for the next process of slaughtering. The entrepreneur will also
introduce an automatic feather remover machine which can only take five minutes to completely
remove the bird’s feathers ready for the next process. This will reduce the cost of labor and also
save time ensuring the business meets the time to make deliveries early, thus keeping time.
In the starting years of the business the entrepreneur intends to make a forty percent (40%) sale of
the live turkey birds and a forty three percent (43%) sale of turkey meat and five percent (5%) sale
of turkey chicks with a forty four percent (44%) profit against a capital investment of Ksh.300,
00. Later on the entrepreneur intends to make a profit of fifty three percent (53%) with a forty six
(46%) sale of live turkey birds and a fifty four (54%) sale of turkey meat and ten percent (10%)
sale of turkey chicks, with the entrepreneur making intensive advertisements and marketing
9|P ag
e
messages across his networks of friends with the slogan “tell a friend to tell a friend”. The
entrepreneur is keen in selling the birds feathers to textile and garment making factories hence will
be storing instead of disposing the feathers off and accumulate them to three tons which is the
buying weight of bird’s feathers set by the factories.
With the operations in the farm the entrepreneur intends to have fifteen (15) employees to be
distributed in the farm as follows:
a. Three employees will be involved in the cultivation and vegetable
farming
b. Two employees will be involved in the farm cleanup.
c. Five employees will be involved in the teaching service.
d. Two employees will be involved in the sales department where they
are going to handle the orders and issuance of receipts to customers
after confirmation of payment through the business’ bank account.
e. Three employees will be involved in the slaughtering and meat
packaging department.

The entrepreneur intends to use a minimum of Ksh.50, 000 to maintain and sustain the farm during
the first year of operation until the end of financial year. The entrepreneur will therefore be
substituting the turkey feeds with vegetables hence saving on the cost of buying turkey feeds and
the entrepreneur will also be paying the employees on a daily basis rather than on a monthly basis
which will require the business to be paying for the employees’ health insurance and to be paying
for their pension savings.
The entrepreneur will be also be charging those who will be visiting the farm with the aim of
learning about turkey farming Ksh.1000 for the entire day with the lunch package included. This
will help raise revenue for the farm where the entrepreneur hopes to make about Ksh.80,000 as
returns from the service with a profit of Ksh.60,000 per month.
1.8. GOALS OF THEBUSINESS.
The long-term goals of the business are:
 Become self-reliant through the business.
 Expand market share by seventy percent (70%).
 Be able to export turkey meat to U.S.A and the U.K as well as other foreign
countries.
 Own a turkey meat shop in Nairobi.
 Purchase land in Nakuru and Naivasha for the expansion of the business.
The short-term goals of the business are:
 Win customers and beat competitors.

10 | P a g
e
  Improve the living standards of my employees, so as they will be motivated to
work in the farm whole heartedly, hence they will be able to offer high quality
services and this will also decrease cases of theft from employees.
 Teaching young generation, the importance of farming, more so, turkey
farming.
 Production of high-quality turkey meat with minimal use of preservatives.

Provide high quality products to customers giving them a chance to choose from a wide
variety being offered by the business will be a daily objective of the business and a
guiding objective of the farm business.

1.9. ENTRY AND GROWTHSTRATEGY.

Enter the market through a collection of legal documents such as licenses from the county
government and the National Environmental Management Authority. The entrepreneur will be
requesting an operational license from NEMA indicating that the business will be environmentally
friendly and will not pollute the environment. The entrepreneur intends to write the business name
and give directions to his farm through the erection of signboards indicating available offers and
products being sold and services offered. The entrepreneur will also in the initial stages of the
business offer free transport to customers around the Kisumu region and discount those out of the
Kisumu region. Those coming to learn about turkey farming will be offered a free lunch consisting
of deep-fried turkey in hot peanut oil served with ugali and vegetable compliments comprising of
kales and spinach. All this will be to wow customers and influence buyers to purchase the turkey
products from our farm. This will be a sure way to beat competitors.
Growth of the business will be developed by the demand of more turkey products as the customers
will have developed the taste for turkey meat.
The entrepreneur’s good public relations and professional ethics achieved through self-
organization of working areas in the farm and outside will also help fuel growth of the farm
business. The entrepreneur will ensure that all duties are done perfectly and on time to thehighest
standard possible to avoid delays and complaints from the customers. The entrepreneur will ensure
maintenance of cleanliness and general hygiene in regards to the set rules and regulations, at the
work place and the entire farm.
The entrepreneur will ensure packaging of products in economical quantities so as to suit the
customer’s needs.
The entrepreneur shall instill a discipline of work to the employees and ensure that they work as a
unit and as a team each complementing each other’s effort. The entrepreneur shall ensure that all
employees work with interest and effort each day, with a goal of making the farm business
successful and prosperous. The entrepreneur shall also ensure that the employees are well

11 | P a g
e
motivated each day by introducing awards such as the employee of the month and giving away
gift vouchers to the employees and offering free vacation to the employees.

12 | P a g
e
CHAPTER 2.

2.0 MARKETING PLAN

The area upon which the J.S Turkey farm is to be established is a convenient area that have been
surveyed all round by the entrepreneur and found to be quite good for the business enterprise. The
entrepreneur will be marketing the products from the county governments of Kisumu, Nakuru and
the municipal council of Naivasha through their respective ministries of agriculture and the small
and medium enterprise development fund and also through the ministry of youth and gender affairs
in the mentioned above county governments. The entrepreneur will also market the farm’s
products through the Amira platform, Uwezofund and one-acre fund. The entrepreneur will also
use his vast network of friends to access the ministry of tourism and the ministry of agriculture,
livestock department at the national level to market his products. All these platforms are
government run and give a priority to the youth to work with the government while encouraging
them to start their own business tapping into the rich agricultural sector while ensuring food
security in the country.
The challenges the entrepreneur is going to face are, since the entrepreneur is running a newly
established farm and the products being offered for sale are, that is: the turkey meat, turkey eggs,
turkey chicks, and the live turkey birds are new to the market and may contradict the beliefs,
traditions and customs of the local society. This will force the entrepreneur to invest heavily on
the education and awareness campaigns in order to educate the society on the benefits of turkey
meat, turkey eggs and the benefits of having turkey birds in our ecosystem in order to be able to
persuade them to change their perspective on turkeys. The entrepreneur is also new into the market
and since turkey farming is not well developed in the country, the entrepreneur may have to consult
widely and come up with new marketing initiatives in order to be able to attract customers.
The entrepreneur will utilize the internet where he is going to use his vast knowledge in ICT to
develop a website where he is going to market his products online and later on modify the website
to facilitate online payment. The entrepreneur will also use social media platforms in order to reach
out to the youth who form a large number of internet users to come and learn about farming and
to come and explore the taste of turkey meat and eggs. The entrepreneur also hopes to reach out to
young chefs who have an interest to try out different types of meat and would to be creative with
the turkey meat in their recipes to come and buy turkey meat and live turkey birds.
The entrepreneur will also develop an account management system software to help in the pricing
of the turkey products and tracking of the farm’s finances and help in the daily financial
calculations. The entrepreneur will sell the turkey products both directly and indirectly to the
customers. Through the website the entrepreneur will also sell the turkey products online and
arrange for the transportation of the ordered products to reach the customer.

13 | P a g
e
2.1 CUSTOMERS.
The entrepreneur’s potential customers will be the Hotel and hospitality industry at large as well
as individuals who will be willing to buy the turkey meat, turkey birds, turkey chicks and turkey
eggs. The entrepreneur’s service which entails offering teaching as a service, educating people on
turkey farming and the benefits of turkey farming will be offered to prospective learners coming
to the farm and would have booked an appointment and paid a deposit of half the entry fee, and
they may be single individuals, organized groups such as women groups, university students and
students who are on their final year of secondary education. The potential customers will also be
from the wider social media platforms both national and international who will be placing their
orders online and paying delivery fee and their products will be delivered to their desired selected
locations. The potential customers will also be any person willing to buy turkey eggs, turkey meat,
turkey chicks and live turkey birds as well as vegetables being produced in the farm as a way of
fully utilizing the farm land.
The larger hospitality industry mainly hotels will be purchasing the live turkey birds for them to
do the slaughter on their own in the hotels in order to provide fresh quality turkey meat, that is
from the slaughter table to the cooking pot and directly to the dining table all in a matter ofhours,
so as for the chefs to be able to manipulate the meat in a way that they seem fit or in a way they
desire or have been ordered by the customer. They may also purchase the turkey meat to avoid the
complexity of slaughtering the bird ready to cook. They will also be able to purchase the turkey
eggs in order to create variety in their menu. The hoteliers and the chefs will be looking for fresh,
properly breed turkey, at convenient price, and the ability of the entrepreneur to offer a stable and
frequent supply, and be able to meet their demand when business in their part booms due to the
demand of turkey-oriented cuisines. The hoteliers will also be looking for flexibility where they
can enter an agreement with the entrepreneur in terms of payments in regards to the supply of the
turkey products without regarding the weight or using weight to measure or indicate or determine
the price of the bird. The hoteliers will also be looking to see if the entrepreneur will be able to
meet their specific requirement in regards to the specified age and sex of the bird.
The entrepreneur will limit the individuals or groups coming to the farm visits to learn about turkey
farming to ten individuals a week as this number can be well managed and the service offered will
be guaranteed to be of high quality. The teaching service will be offered once a week and those
interested will be required to book earlier by paying a deposit fee. The entrepreneur will be flexible
with the prospective customers coming in to the farm to purchase products, where if they are ready,
they will be handed their products immediately after the confirmation of payment an if not they
will be given a receipt to come later to pick their products later.
The entrepreneur expects the sales to the hoteliers to increase during the holiday season and in the
months of March, May, November and December as these months are the tourist’s peak months
hence the hotels will be packed with tourists who may have a taste for turkey meat and turkey
eggs.
The individual prospective customers will not be limited on the number of live turkey birds they
can purchase as well as the hoteliers. All payments will be made through the KCB bank account
No. 020180129607, J.S TURKEY FARM.
14 | P a g
e
2.2 MARKET SHARE.
The entrepreneur approximates the number of prospective individual customers to be at least four
customers a week each purchasing different turkey products being offered by the entrepreneur for
sale. The entrepreneur approximates to have seven five-star hotels from Nakuru county (Nakuru
town area; near the Lake Nakuru National Park.), three five-star hotels in Naivasha sub county,
eight five-star hotels in Voi, six five-star hotels in Kisumu where the farm will be supplying turkey
birds and turkey products to. The entrepreneur also approximates to have eighty prospective
students coming in to the farm for to learn about turkey farming in a month. The entrepreneur also
approximates ten prospective customers purchasing vegetables daily from the farm.
The entrepreneur will also be looking into the coastal region as a prospective market for the turkey
meat and eggs given its identity as a tourist and holiday destination area and owing to its large
number of five-star hotels in the region, and four-star hotels. In light of this the entrepreneur hopes
to have two four-star hotels and four five-star hotels to be supplying them with the turkey eggs and
the live turkey birds as will be required by the hoteliers.
The entrepreneur was very keen in selecting the main areas to concentrate on marketing the turkey
products by taking advantage of the region’s acceptability of turkey meat as a source of food in
order to ensure that he makes sales and that the high population in those areas will recognize these
products hence attract customers.
The entrepreneur is sure and very confident that the prospective buyers will be contented with the
products and services offered by The J.S Turkey farm and definitely the farm will hold the highest
percentage of buyers in the country and since there are no other well-established turkey farms in
the area, this will lead to a great opportunity for growth of the farm.
The entrepreneur expects to make a total of Ksh.225000 in sales a month from the sale of live
turkey birds, turkey meat and turkey eggs to different hotels in the country amounting to the sale
of fifty live birds a month, Ksh.80000 a month from offering the teaching service to those coming
in for farm visits where the farm will be accepting a batch of twenty students a week paying an
entry fee of Ksh.1000 each amounting to Ksh.80000 a month. The entrepreneur also estimates to
make a total of Ksh.20700 from the sale of turkey chicks to individual’s prospective customers
resulting to a total sale of nine chicks a month at the cost of Ksh.2300. The entrepreneur also
expects to have a total of Ksh.5000 from the sale of vegetables from the farm monthly to individual
prospective customers.
The entrepreneur expects to make a total of Ksh.225, 000 from the sale of turkey meat and live
turkey birds as the main products the entrepreneur will be offering for sale a month. The poultry
industry makes a total sale of approximately Ksh.30000000 annually and the entrepreneur is keen
to partake a share in this. The entrepreneur expects to make a total of Ksh.2700000 from the sale
of turkey meat and live turkey birds as the main products annually. The entrepreneur’s main
competitors Ken chic makes a total of Ksh.9000000 from the sale of chicken products, Poa farm
makes a total of Ksh.6000000 from the sale of chicken products and Chicken Country makes a
total of Ksh.4000000 from the sale of chicken products. Other competitors make about
15 | P a g
e
Ksh.1500000 from the sale of poultry products. The entrepreneur will therefore face stiff
competition from chicken producers as they control a large sector of the market.

PIE CHART REPRESANTATION

OF MARKET
SHARE PER YEAR.
5
%
9
%
30
%
13.3
0%

20
%

KENCHIC POA FARM CHICKEN THE J.S TURKEY OTHE

COUNTRY FARM RS

2.3 COMPETITION.
The entrepreneur’s potential competitors will be those that have established poultry farms such as
Kenchic, Poa farm and chicken country, who offer chicken meat and live chicken birds for sale,
chicken chicks and chicken eggs. The entrepreneur also expects competition from turkey importers
such as the Kentucky poultry dealers and the Mary House turkey home in Kiambu County. The
entrepreneur will also face competition from other vegetable producing farms such as the MBOGA
farm which is located in Kisumu county, Kabondo sub county, which is quite a distance from the
entrepreneur’s farm 7KM to be precise.
The entrepreneur’s business will be located in Kisumu county western region of Kenya. The
entrepreneur chose this location so that he may be able to partake a great share of the market in
the western region of Kenya where the large population in the region are great lovers of bird meat.
They are is a rural area where the land is quite large and its maximum utilization s being
encouraged hence there will be room for future expansion and also the local county government
has favorable rules and regulations governing the use of land and livestock keeping, all this
regulations favoring turkey keeping in the area, unlike the competitors who are established in the
towns and cities. The area will also enable the entrepreneur to plant vegetables, Kales, and spinach
both for sale and as a supplement for his birds hence the entrepreneur will be able to earn extra
income and save on cost of buying artificial vitamins and mineral supplements for the birds unlike
his competitors who will be buying the mineral and vitamins concentrate from the agro vets which
may be costly, reducing their profits by increasing operational costs.

16 | P a g
e
The entrepreneur will however be at a disadvantage since he will be introducing a new product in
the market that will not be readily accepted by the society and whose popularity is not well spread
across the country hence he will have to consult and conduct increased market research from the
turkey importers of turkey meat and products on the market dynamics and the right approach to
follow in regards to marketing and how best to persuade customers to buy the turkey products and
how to be able to negotiate with the hoteliers to buy local turkeys from the entrepreneur rather than
buying imported turkey products. This is going to cost the entrepreneur during the initial stages of
the business development and entry into the market. The entrepreneur is however hopeful and
much committed to see the success of the farm business and despite the disadvantage he will
remain strong and focused with his mind set on success.
The size of the competitors farms compared in area they occupy to that of the entrepreneur is small
since they are mainly developed and established in towns compared to the large area occupied by
the entrepreneur’s farm since he is established in a rural area where land is readily available hence
the entrepreneur can expand the size of the farm when he finds the need to expand in order to deal
with the increasing orders and rise in demand of turkey products necessitating expansion. The
entrepreneur will also take advantage of the large open area by allowing his turkeys to go out and
free range, and get an opportunity to bask in the sun and get vitamin D. this will also help them by
reliving the stress of staying indoors enclosed for long hours unlike the competitors who always
have to keep their birds in doors since they lack space to release them out, hence their birds are
likely to suffer from stress which may inhibit their growth and development.
The entrepreneur will also provide teaching a service where he will allow farm visits to prospective
learners who are keen to learn more about turkey farming, something/a service that is not provided
by the entrepreneur’s competitors. This will enable the entrepreneur to attract more customers. The
entrepreneur will also be offering discounts on products purchased based on their overall total
whereas the competitors do not offer discounts to their customers. Turkeys are a very hardy bird
species, meaning they are not easily taken down by diseases and infections, unlike chickens hence
during outbreaks the entrepreneur can be confident about his vaccination program undertaken
earlier, compared to the entrepreneur’s competitors producing chickens who will have to undertake
a new vaccination to protect their birds, this will cost them more by increasing their operational
cost.
The entrepreneur expects to be operating throughout the year unlike his competitors who usually
take breaks and holidays. This will enable the entrepreneur to maintain and increase the size of his
flock and ensure that he does not run out of stock of the birds, eggs, and turkey meat for sale. The
competitors will be producing underdeveloped birds due to lack of vitamin D from the sun hence
the bird’s meat once slaughtered will have a dull taste for this they score 1 which is low. The
competitors pricing of turkey products is high since they have to cover the cost of importing the
turkey products hence, they score 2 unlike the entrepreneur who is producing the turkey birds
locally thus selling the birds at a lower price.

SWOT ANALYSIS TABLE.

17 | P a g
e
 BUSINESS STRENGTHS WEAKNESS OPPORTUNITIES THREATS
NAME
THE J.S Local production Proper inter- Encourage Government
TURKEY of turkeys breeding of birds interbreeding and policy
FARM. may not be through artificial concerning
possible due to insemination. breeding of birds
repetitive is unfavorable.
breeding among
the flock in the
farm resulting to
in breeding which
discourages
genetic variation.
THE J.S Advertising on Not knowing the The availability of Sickness and
TURKEY social media best marketing social media disease
FARM. pages and strategy and how networks in the outbreaks in the
platforms. best to attract country that offer farm affecting
customers. free advertisements the birds.
to start-ups.
THE J.S Producing Seasonal water Offering of Crop/ vegetable
TURKEY vegetables in the shortage and subsidized water diseases
FARM. farm to act as water rationing installation services outbreaks.
vitamin by the River by the county
supplements to Sondu water government.
the birds. project.
THE J.S Free delivery of Cannot be able to Availability of a Poor road
TURKEY purchased deliver matatu and bus network in the
FARM. products to everywhere in the terminus in Kisumu country.
customers. country. town.
THE J.S Development of a Limited web The entrepreneur’s Database
TURKEY farm website to hosting background in the injection and
FARM serve the business companies in the field of ICT, hence database
where customers country charging he will be the one corruption at the
can be doing high prices for making the website hosting
online purchases web hosting and the website will company’s end
and the products services. be made to his may lead to a
delivered to their specifications and shut down in the
doorstep. could be adjusted at website hence
any time. services being
offered in the
farm’s website
will not be
available.
18 | P a g
e
 THE J.S Development of a Limited database The entrepreneur’s Database
TURKEY financial service providers background in the corruption in the
FARM. management and in the country. field of ICT, hence service providers
accounting he will build the side may cause a
software to serve software. system failure
the business. hence a
shutdown of the
system.
KENCHIC Large capital Unregulated and Availability of Outbreaks of
base, hence unplanned research facilities poultry diseases.
increased growth. working with
operations chickens.
POA Location in Unregulated in Production of both Outbreaks of
FARM central Kenya an breeding in the layers and broilers poultry diseases
area that has large farm hence for sale. and infections.
population production of
serving as wide low-quality
customers chicken breeds.
customer base.
CHICKEN Own a chicken Unfavorable Wide customer base Development of
COUNTRY hotel and fast- prizes of the in the areas they are other fast-food
food eatery in all chicken products. established due to eateries
the major townsin high population in producing
the country. those areas. similar products.

The entrepreneur’s competitive advantage will be that the entrepreneur will be producing the birds
locally and that turkey birds are hardy bird species not easily taken down by diseases and
infections, hence the entrepreneur will be selling at lower prices compared to his competitors. The
entrepreneur’s background in I.C.T will enable him to advertise and market the farm’s products
online and to develop an online payment platform letting customers to be able to pay remotely and
have their products delivered to their doorstep.
2.4 METHOD OFPROMOTION.
The entrepreneur will advertise the farm on social media platforms such as Facebook, Instagram,
twitter, WhatsApp and farm educational platforms such as farm Kenya. The image portrayed in
the platforms will be brief, short and simple, straight to the point using simple understandable
language identifying the current trends but with a lot of information. The entrepreneur will be
targeting the youths hence the use of this advertising method, the entrepreneur will also be looking
for young chefs who frequent the internet and with hope they will see the entrepreneur’s
advertisement and know when they will source their next ingredients. The advertisement will be
portrayed as follows:

19 | P a g
e
 THE J.S TURKEY FARM.
COME EXPLORE THE AMAZING TASTE OF TURKEY MEAT. TURKEY THE BEAUTY
QUEEN OF MEAT.
FREE DELIVERIES OFFERED COUNTRY WIDE FOR THE FIRST 20 CUSTOMERS.
REACH US ON FACEBOOK: the js turkey farm. ON TWITTER: the js turkey farm. ON
INSTAGRAM: turkey farming with js. YOU CAN ALSO VISIT US ON OUR WEBSITE FOR
MORE INFORMATION: www.jsturkeyfarm.com OR CALL US ON 0790842780.

The advertisement will be placed on the farm’s gate, Facebook page, twitter page and Instagram
page and will be updated weekly clearly indicating when the next farm visit will be held and the
booking process. The entrepreneur will also form an interactive section on the farm’s website and
social media platforms in order to be able to engage with the customers and for the customers to
be able to track their delivery and confirm receipt of their payments
The entrepreneur will be offering lunch to those coming in for the farm visits in order to introduce
them to turkey meat and entice them to buy as they will be leaving the farm. It will not cost the
entrepreneur to put up promotional messages on the various stated platforms but as to offering
lunch to those coming in for farm visits it will cost the entrepreneur Ksh.7000 weekly since it will
be held once a week. The cost will be for the preparation of lunch for those coming in for farm
visits.
2.5 PRIZINGSTRATEGY.
The entrepreneur will create an account management system which he will deploy in his farm. The
management system will be developed by the entrepreneur as a result of his vast knowledge and
experience in the field of information communication technology. The digital account
management system will be able to calculate the cost of production of various turkey products
being offered in for sale. The system will also be able to recommend the best-selling price of the
products. The entrepreneur has a lot of confidence on his account management system as it cannot
make any errors. All transactions pertaining to the sale of products and purchase of farm inputs
will be recorded on a digital workbook in the account management system. The workbook will
have different sections where turkey birds, eggs and chicks will be recorded and another section
where sale of vegetables will be recorded. Calculations will be made daily and the workbook will
be updated daily. All payments will be made directly to the bank and a reference message will be
sent to the entrepreneur via his mobile phone line. The customers will also use this reference
number when coming in to the farm to confirm their payment in order to receive their products.
The farm will not handle physical money exceeding Ksh.5000 as it will be required to be deposited
directly to the bank account either directly or indirectly using a mobile money cash transfer,
through a pay bill number provided by the entrepreneur linking the farm’s account to mobile
payment services offered by different players in the market.

The entrepreneur will consider the operational cost of running and maintaining the farm in order
to be able to range the selling price of the various turkey products, being produced in the farm as
well as the cost of production of the vegetables to be able to range the selling price of the
20 | P a g
e
vegetables. The entrepreneur will consider and compare the selling price of the competitors in
order to be able to guide him to range the selling price of his various products.
The selling price will vary depending with the demand of turkey products which will indicate high
and low peak of the business. When the demand is high the entrepreneur will increase the price so
as to balance between the available stock and outflow of the stock. When the demand is low, the
entrepreneur will decrease the price and offer discounts in order to attract customers but avoid
selling at a loss. When the demand is normal the entrepreneur will maintain a normal price of the
products.
The major factor the entrepreneur will be looking into to be able to range the selling price of turkey
products is the availability and cost of buying the turkey feeds. The feeds price will be very crucial
in that when there will be an increase in the price of feeds the entrepreneur will increase the price
of turkey products. The entrepreneur will be selling live turkey birds for Ksh.4000 per bird turkey
chicks at ten weeks old will be sold for Ksh.2300, turkey meat Ksh.450 per a half a kilogram pack,
the vegetables: kales will be sold for Ksh.1500 per a 90Kg bag, spinach will be sold for Ksh.2000
per a 90Kg bag, turkey eggs will be sold for Ksh.900 per tray consisting of 30 eggs. The eggs
being offered for sale will be unfertilized eggs as fertilized eggs will be retained by the
entrepreneur to be served to the female’s turkey and some to be kept in the incubator for hatching.
The entrepreneur will be charging Ksh.1000 for farm visits.
The entrepreneur will be offering discounts to customers purchasing products with a total worth
of more than Ksh.10000 in order to encourage bulk buying from the customers. The customers
will receive a discount of Ksh.20% on the goods above Ksh.10000 and receive a free recipe book.
2.6 SALES TACTICTS.
The method of selling the turkey products and vegetables will be both direct and indirect. Through
direct selling, the potential customers will order the products through various platforms provided
by the entrepreneur and the goods will be delivered, once complete payment has been verified. It
can also be when customers come in to buy directly from the farm. Through indirect selling, the
entrepreneur will always be looking for other means to be explored mainly through co-operation
between the entrepreneur and transport Sacco’s, mainly the long travelers public service vehicle
owners, where they can be doing deliveries and picking orders from customers in their respective
stations and booking stations and sending the orders to the entrepreneur, who will in turn prepare
the ordered product and bring it to them for transportation.
The entrepreneur will be offering a commission to those P.S.V owners and Sacco’s on the number
of orders and successful delivery made. The entrepreneur will in turn agree with P.S.V owners and
Sacco’s to be using their vehicles when travelling and to recommend them to his vast network of
friends and associates. The entrepreneur will also enter an agreement with the P.S.V owners and
Sacco’s for them to advertise their service in the farm’s social media platforms and the farm’s
official website at a reduced fee.
The entrepreneur gave it a clear thought when choosing the P.S.V operators and Sacco’s as they
travel all across Kenya and hence the entrepreneur will get orders all over the country and his
products can be delivered all across Kenya. The entrepreneur will also enter an agreement for him
21 | P a g
e
to stick posters on the bust stations and matatu terminus on the farm’s products. This will ensure
that the farm is well popularized across the country.
2.7 DISTRIBUTION STRATEGY.
The entrepreneur will help reach products to the customers through the public service vehicle
operators and Sacco’s. Through the PSV operators, the entrepreneur will be able to distribute the
products to the potential customers and also pick more orders. Through the P.S.V operators the
products will be able to reach different locations in Kenya more easily and without much delays.
Through the distribution of products, the entrepreneur is expected to face the problem of
unfavorable delays, caused by bad weather, as the roads may be flooded when it rains making them
impassible, hence delays which may not rub well with the customers. This may lead to the
entrepreneur losing customers. The unexpected breakdown of vehicles may also cause delays
which may also lead to or cause the entrepreneur to entirely miss the deadline set by the customers
and may lead to products such as turkey meat which is frozen prior transportation to thaw, and the
meat may go bad necessitating the entrepreneur to either refund the customers money or to resend
a new fresh product, making the entrepreneur to make losses.
Through this method, when customers will be making their orders, they will be required to pay for
the transportation unlike when they order the turkey products online where the entrepreneur will
discount the transportation fee. The distribution channel will be:

enterprenuer(
THE
J.S TURKEY
FARM)P.S.V
OPERATORS/SA
POTENTI
AL

22 | P a g
e
CHAPTER 3.

3.0 ORGANIZATIONAL PLAN.

The management team of the J.S TURKEY FARM will consist of a manager (the entrepreneur), a
veterinary officer who will head the bird (turkey) keeping section of the farm, an Agriculturalist
who will head the vegetable production section of the farm, a sales person who will operate the
account management system software that will be developed by the entrepreneur to help better
manage the farm accounts, a packaging personnel who will be packing the turkey meat in packets
then to boxes and stacking them ready for transportation, farm butcher who will be the person to
slaughter the turkey birds, bird keeper/handler, who will be able to take care of the live turkey
birds kept in the farm in within their structures, the teaching personnel who will be teaching the
prospective students about turkey farming when they come in for farm visits, a farm cleaner whose
responsibility will be cleaning the farm ensuring that the farm is clean.
The veterinary officer will supervise the farm butcher who will be doing the slaughtering of the
live turkey birds and the packaging personnel who will pack the meat once the slaughtering and
processing is done, to ensure that the slaughtered bird was in good health and fit for human
consumption, and that the meat has been packed in a good hygienic condition. The veterinary
officer will be very crucial in the running of the farm. The veterinary officer will be reporting
directly to the entrepreneur on a daily basis on the health of the birds, slaughtering and packaging
of the birds.
The farm agriculturalist will report daily to the entrepreneur on the progress of the vegetables in
the farm. The sales person will work hand in hand with the entrepreneur, in terms of account
handling, where the entrepreneur is going to give the sales person a passkey, to be able to operate
the account management system software as a user, and the entrepreneur will reserve the
administrator powers/privileges to himself since the software was developed by him and is the one
who owns the business. The farm agriculturalist will supervise the farm gardener.
The entrepreneur shall develop a human resource software that will help him in the management
of the farm’s human resource showing job allocation of the different employees in the farm and
whether they have reported to work or not, the system will depict their qualifications and their
promotion status and the amount of money they will be paid as salary.

3.1 ORGANIZATIONAL STRUCTURE.

23 | P a g
e
 FARM
MANAGER(ENTERPR
ENUER)

FARM VETERINARY TEACHING SALES FARM FARM

OFFICER STAFF PERSON CLEANER AGRICUTURALIST

FARM PACKAGING BIRD/TURKEY FARM

BUTCHER PERSONNEL HANDLER GARDENER.

The teaching staff, farm cleaner and sales person will be reporting directly to the farm manager
who is the entrepreneur, but may undertake any work assigned to them by the farm veterinary
officer and the farm agriculturalist. The farm cleaner will be deployed in all areas and sections of
the farm to ensure that every section is clean and that the farm kitchen where the slaughtering of
birds takes place is clean at all times.
3.2 KEY MANAGEMENT PERSONNEL.
The Farm Manager/Entrepreneur will be assisted in running the operations of the farm by three
key personnel. The veterinary officer, the farm agriculturalist and the sales person will report
24 | P a g
e
directly to the entrepreneur on a daily basis. These key personnel of the business will notify the
entrepreneur in advance if they wish to go for leave or seek time off duty. This will enable the
entrepreneur to improvise and try to fill in that position for the duration that the staff shall be off
duty or on leave.
3.2.1 FARM MANAGER/ENTREPRENEUR.
The farm manager shall be the entrepreneur who is the owner of the business 27-year-old Johna
Shivachi Omondi an I.C.T consultant.
QUALIFICATIONS
 Diploma in information communication technology.
 Certificate in food and beverage.
 Registered I.C.T consultant.
 Certificate in business management.

DUTIES AND RESPONSIBILITIES.

 Overall supervision of the farm operations.
 Acquisition and renewal of all necessary licenses and permits.
 Organizing transportation means for delivering turkey products to the customers.
 Periodic maintenance of the account management system software.
 Signing of payroll, bank cheques and all the necessary legal documentation concerning the
farm.
 Allocation of duties to the employees.
 Signing of account book on a daily basis in the account management software.
3.2.2. FARM VETERINARYOFFICER.
QUALIFICATIONS.
 Have a degree in animal health.
 Have skills in bird keeping and poultry management.
 Minimum experience of one year, in general practice.
 Minimum experience of one year in poultry management and practice.
 Must be registered with the relevant regulatory body.
 Must be a team player with the ability to mobilize personnel to work and motivate
personnel.
 Must be discipline with good problem-solving abilities.
DUTIES AND RESPONSIBILITIES.
 Advice the farm manager on the type of feeds to buy for feeding the turkey birds.
 Carry out vaccination on the turkey birds and maintain a strict vaccination schedule.
 Ensure balancing of turkey feeds to ensure proper provision of necessary nutrients and
minerals.
 Quarantine of infected birds during times of disease infection.
25 | P a g
e
  Treating of infected birds.
 Supervising the turkey/bird handler.
 Supervising the farm butcher and the packaging personnel.
 Recommend the best supplier/retail store/ agency to purchase the turkey feeds.
 Put in place measures to be followed strictly to prevent disease transmission in the farm
and out of farm into the farm.
3.2.3 FARM AGRONOMIST/AGRICULTURALIST.
QUALIFICATIONS.
 Have a degree in botanical science.
 Minimum experience of one year in general practice.
 Minimum experience of one year in vegetable production.
 Possess problem solving skills.
DUTIES AND RESPONSIBILITIES.
 Advice the farm manager on the type of variety of seeds to purchase for planting.
 Advice the farm manager on the best company to purchase the seeds from.
 Conduct research on the type of vegetables that will do well in the area.
 Conduct soil analysis and advice on ways of neutralizing the soil acidity and alkalinity.
 Conduct research on the type of crops that can do well in the area.
3.3 OTHER BUSINESSPERSONNEL.
The entrepreneur will be assisted in running the farm by other junior employees and will require
the assistance of a cleaner, teaching staff, sales personnel, gardener, farm butcher, packaging
personnel and bird handler/ turkey keeper. These employees will be the strength of the farm as
most of the duties in the farm will be performed by them. The farm butcher, the packaging
personnel and the bird/turkey handler will report directly to the veterinary officer and in the
absence of the veterinary officer they shall report directly to the farm manager/entrepreneur.
The farm gardener will report to the farm agriculturalist/agronomist and in the absence of the farm
agronomist they shall report directly to the farm manager/entrepreneur.
3.3.1. THE FARMBUTCHER.
QUALIFICATIONS.
 Have a diploma or certificate in culinary arts or any other related fields.
 Minimum experience of one year in general practice.
 Has experience in the slaughtering of chickens and poultry at large.
 Can speak fluent English and Kiswahili language.
DUTIES AND RESPONSIBILITIES.
 Slaughtering of turkey birds.
 Preparation of lunch for prospective candidates coming into the farm for farm visits.
 Weighing and processing turkey meat for packaging.

26 | P a g
e
3.3.2. PACKAGINGPERSONNEL.
QUALIFICATIONS.
 Have a certificate in art and craft.
 Minimum work experience of one year.
 Ability to operate a computer.
 Ability to speak and communicate fluently in English and Kiswahili language.
DUTIES AND RESPONSIBILITIES.
 Packaging of processed turkey meat.
 Stacking of boxes.
 Loading of boxes into the delivery truck.
3.3.3 TURKEYHANDLER.
QUALIFICATIONS.
 Have a Kenya certificate of secondary education.
 Have a Kenya certificate of primary education.
 Ability to communicate fluently in both English and Kiswahili.
 Must be 18 years and above.
DUTIES AND RESPONSIBILITIES.
 Select the required bird and prepare the bird for transportation.
 Administering the food rations to the turkey birds and chicks as per the instructions of the
veterinary officer.
 Eggs collection.
 Serving the mature female turkey with the fertilized eggs during brooding as instructed by
the veterinary officer.
 Assist the veterinary officer during vaccination and treatment of the turkey birds.
 Separation of the turkey chicks from the parent birds after hatching.
 Taking care of turkey chicks.
 Administering vitamins and mineral supplement as instructed by the veterinary officer.
 Coordinating with the farm gardener to bring in the vegetables to be fed to the turkey birds.
3.3.4. FARM GARDENER.
QUALIFICATIONS.
 Have a K.C.S.E certificate.
 Have a K.C.P.E certificate.
 Must be 18 years and above.
 Speak good English and Kiswahili language.
DUTIES AND RESPONSIBILITIES.
 Prepare a seedbed from the instructions of the farm agronomist.

27 | P a g
e
  Prepare the land for planting vegetables.
 Planting vegetables.
 Planting the vegetable seeds in the seedbed.
 Watering the vegetables in the farm. Harvesting the vegetables.
 Coming up with new applications methods based on ideas from the farm agronomist.
3.3.5 FARM CLEANER.
QUALIFICATIONS.
 Have a K.C.S.E certificate.
 Have a K.C.P.E certificate.
 Must be 18 years and above.
 Ability to speak and communicate in both English and Kiswahili language.
DUTIES AND RESPONSIBILTIES.
 Cleaning the kitchen area where the birds are slaughtered.
 Disposing the birds/turkey carcasses ready for proper disposal by the county government
garbage collection service.
 Cleaning the turkey bird structures.
 Collecting the turkey manure and disposing them into the compost pit.
 General cleaning of all the areas in the farm.
3.3.6. SALES PERSONNEL.
QUALIFICATIONS.
 Holds a diploma in CPA.
 Have a certificate in I.C.T.
 Must have computer handling skills.
 Minimum work experience of one year.
 Must be registered with the relevant regulatory body.
DUTIES AND RESPONSIBILITIES.
 Recording the customer’s orders in the account management system software.
 Recording the farm’s total sale on a daily basis in the account management software.
 Generate and print receipts from the account management system software and issuethem
to the customers and attach them to delivery orders.
 Inform the farm manager on faults and errors in the account management system software.
 Keep and maintain a parallel account book and that shall function as a backup to the
account management system software.
3.3.7 TEACHING STAFF/PERSONNEL.
QUALIFICATIONS.
 Must have a certificate or above in farm management.
 Must speak fluent English and Kiswahili language.
28 | P a g
e
  Must have good management skills.
 Must have good problem-solving skills.
DUTIES AND RESPONSIBILITIES.
 Teaching the prospective customers about turkey farming when they come in for farm
visits.
 Coordinating with other farm employees during preparation of lunch for guests coming in
for farm visits.
 Organizing a schedule on farm visits from advice of the farm manager.
 Serving lunch during farm visits.
 Conduct research on matter pertaining turkey farming.
3.4. RECRUITMENT, TRAINING AND PROMOTION OF PERSONNEL.
The entrepreneur will advertise the post of veterinary officer and farm agronomist on the farm’s
social media platforms such as Facebook, twitter and Instagram. The entrepreneur will also
advertise these posts on the local newspaper journal that offers advertising to the local residents
for free. The entrepreneur will require that the veterinary officer have a degree in animal health,
to have skills in bird keeping, poultry management, has to be registered by the relevant regulatory
body, has to be a team player with the ability to mobilize and motivate the personnel working
under him/her, a minimum experience of one year in general practice and a minimum experience
of one year in poultry management and practice. The entrepreneur will require the farm agronomist
to have a degree in botanical science, a minimum of one-year experience in general practice and a
minimum of one-year experience in vegetable production and management and must be a team
player with good problem-solving skills.
The entrepreneur will recruit and hire the turkey handler, farm cleaner, farm gardener and
packaging personnel from the local community area. This will be in line with the entrepreneur’s
objective of creating employment for the local youths. The entrepreneur will also use this
opportunity to sensitize and educate the local community about turkey farming. The entrepreneur
will require the turkey handler to have a K.S.C.E certificate, a K.C.P.E certificate, to be 18 years
and above, speak good English and Kiswahili language. The farm cleaner shall be required to have
a K.C.P.E and K.C.S.E certificate, be 18 years and above, speak good English and Kiswahili
language. The entrepreneur will require the farm gardener a K.C.P.E and K.C.P.E certificate, be
18 years and above, speak good English and Kiswahili language. The entrepreneur will require the
packaging personnel to have a certificate in arts and craft, minimum work experience of oneyear,
ability to operate a computer and ability to speak good English and Kiswahili.
The entrepreneur will connect with his vast network of friends to recruit and hire a teaching staff,
farm butcher and sales person. The entrepreneur decided to look for his friends and associates as
they were a great source of motivation when the entrepreneur was coming up with the idea of
turkey keeping. The entrepreneur will require the teaching staff to have a diploma or certificatein
farm management, speak fluent English and Kiswahili, and have good management skills. The
entrepreneur will require the farm butcher to have a diploma or certificate in culinary arts or any
other related field, minimum work experience of one year in general practice, has experience in

29 | P a g
e
slaughtering of chickens and turkeys, fluent in English and Kiswahili speaking and has good
problem-solving skills. The entrepreneur will require the sales personnel to have a certificate in
CPA, have a certificate in I.C.T, minimum work experience of one year, registered with relevant
regulatory body and has good problem-solving skills.
The entrepreneur shall offer all employees with training on computer applications and basic
computer operations. This will enable the employees to cope better with the job environment later
on when the entrepreneur introduces computers in every section of the farm business, in a bid to
mechanize the farm’s operations. The entrepreneur will also provide training to the employees on
team work and team development to enhance teamwork and cooperation among the employees.
The entrepreneur’s method of promotion will only be by salary increment where after the farm
manager is impressed and sees that all farm work is done well, he is going to increase the salary
of the individual employees on basis of work performance, at the start of a new financial year.
3.5 RENUMERATION AND INCENTIVE FORPERSONNEL.
The entrepreneur will consider the type of work being done by the employees and the way the job
has been done. The entrepreneur shall encourage creativity and new ideas when it comes to job
implementation. The entrepreneur shall offer monthly salary to the employees. The entrepreneur
shall pay the veterinary officer Ksh.10000 per month, the farm agronomist Ksh.10000, the farm
butcher Ksh.7000, the packaging personnel Ksh.5000, the turkey handler Ksh.4000, the teaching
staff Ksh.7000, salesperson Ksh.7000, the farm gardener Ksh.4500, the farm cleaner Ksh.4000,
and the farm manager Ksh. 15000. The entrepreneur shall spend Ksh.73500 on a monthly basis on
salaries.
The entrepreneur shall offer the employee’s lunch over the weekends and public holidays. The
entrepreneur shall also be giving employees bonuses at the end of every financial year. The
entrepreneur shall provide the employees with leave and time off. This will give the employees
time to rest, refresh their minds and attend to their own private matters. The entrepreneur shall also
give preference to the employees when it comes to the purchase of farm products.
3.6 LICENSES, PERMITS ANDBYLAWS.
The entrepreneur will require an operating license from the ministry of livestock in the county
government. The license will enable the entrepreneur to operate a turkey farm in the county. The
entrepreneur will be required to pay a onetime fee of Ksh.3000 to the county government for the
license.
The entrepreneur will be required to pay for the National Environmental Management Authority,
environmental impact assessment license that will be meant to clear the entrepreneur to build the
birds structures in the farm and to ascertain the impacts of the business in regards to the
environment. The entrepreneur will pay a onetime fee of Ksh.5000 for the NEMA license.
The entrepreneur will also be required to obtain a license to enable him to run a small hatchery in
the farm for the production of turkey chicks in compliance with the animal disease act. The license
will be obtained from the central government, ministry of Agriculture, livestock department
representative at the county level. The entrepreneur will pay an initial fee of Ksh.5000. for the

30 | P a g
e
license and Ksh.1000 after every six months for the renewal of the license after the inspection of
the farm.
3.7 OTHER SUPPORTSERVICES.
The location where the J.S turkey farm is to be established is in close proximity with various
support service. The Kenya Commercial Bank regional headquarters are in close proximity with
the J.S turkey farm. The entrepreneur will be able to access loan facilities from the bank and will
be able to create an account associated with the farm business where he is going to deposit all the
money from the sale of farm products. The entrepreneur will also be able to get advice on finance
management from the bank. The services provided by the bank will be very important in the
running of the farm business.
The Kenya Agricultural and Livestock Research organization has a branch established in the
county. This facility is in close proximity with the J.S Turkey Farm. The KALRO facility will
provide weather updates necessary for the entrepreneur to plan his cropping calendar. Thefacility
will also provide hatchery advice and will provide advice on bio security in the farm. This facility
will also provide the veterinary doctor with the turkey semen from different turkey breeds to
facilitate artificial insemination of the turkeys in the farm. The facility will also provide assistance
when it comes to complex diagnosis of turkey diseases as the facility has better research tools and
treatment equipment. They will therefore compliment the efforts undertaken by the veterinary
officer. The KALRO facility will also function as a reserve for the vaccines and treatment drugs
for turkeys hence the entrepreneur will be assured of the availability of these drugs throughout the
year if in any case they will be needed or there is going to be a shortage of these drugs in the
market.
The Kisumu bus and matatu terminus is located in Kisumu town. This is a well-established
terminus frequent by long distance matatus and bus travelers. They offer a wide variety of transport
services that are going to be of great importance to the entrepreneur especially when it comes to
matters of transportation.

31 | P a g
e
CHAPTER 4.

4.0 OPERATIONAL/ PRODUCTIONPLAN.

The entrepreneur will require turkey feeds as the main input in the farm. The turkey feeds will be
very important as they will serve as the food for the turkeys. The entrepreneur will also require
vegetable seeds for planting vegetables in the farm that will be sold to earn extra income, and serve
as supplementary turkey feeds.
The entrepreneur will formulate a feeding timetable from the advice of the veterinary doctor to use
in feeding the turkey birds. The entrepreneur will also indicate the amount/quantity of feeds to be
served per bird in the specified time of the day. The entrepreneur will also establish a planting
timetable as from the advice of the farm agronomist and maintain a record of crop rotation in the
farm.
The entrepreneur with his vast knowledge in the field of ICT, will develop a farm management
system that is centered to the farm production that will be showing the production of the turkey
birds, the turkey chicks and the production of turkey eggs in respect to individual turkey birds.
This system will also help the entrepreneur to keep track of the genetic relationship of the birds to
avoid in breeding.

4.1 PRODUCTION FACILITIES ANDCAPACITY.

TYPE OF MACHINE NO. REQUIRED UNIT PRICE (Ksh) TATAL PRICE(Ksh)
Scalding/feather 2 15000 30000
plucking tank.
120 egg capacity 1 10000 10000
incubators
Feeders 5 100 500
Drinkers 5 90 450
Brooding pots 3 50 150
Thermometer 1 250 250
Gumboots 10 400 4000
Mopper 4 150 600
Buckets 5 100 500
Dustcoats 10 200 2000
Jembe 2 300 600
Slasher 2 200 400
Panga 2 150 300
Kitchen Knife 2 50 100
Computer set 1 15000 15000
Receipt printer 1 2000 2000
Deep freezer 2 17000 34000
Sufuria 40 liters 2 600 1200

32 | P a g
e
 Melamine plates 2 sets of 15 plates in 400 800
each set
Spoons 2 sets of 20spoons in 100 200
each set
Cooker 1 10000 10000
TOTAL 65 72140 115050
The entrepreneur will use his own personal computer set, receipt printer and cooker he had earlier
purchased for personal use. The entrepreneur will purchase the scalding machine /feather plucking
tank from a second-hand dealer in order to bring down the cost. The entrepreneur will purchase
the scalding/feather plucking tank at a cost of Ksh, 10000 each and Ksh.20000 both of them. The
will purchase the egg incubator from a second-hand dealer at a cost of ksh.7000.
The scalding/feather plucking machine will be scheduled for maintenance once a week. In case of
breakages the entrepreneur will bring in a technician to fix the machine. The spare parts are locally
available hence the entrepreneur will source and purchase the parts that are likely to break/wear
down and keep them in reserve so as in any case of breakages the technician can be called in to fix
the machine immediately without causing delays by going looking for replacement parts. The
incubator will be scheduled for maintenance once after every batch of eggs have hatched, and the
chicks have been removed from the incubator. The computer set will be scheduled for maintenance
on a daily basis as it will be in use daily in the business. The account management system software
installed in the computer will be maintained by the entrepreneur daily or by the sales person.
The entrepreneur’s workshop will look like this:

33 | P a g
e
 VEGETABLE FARMING AREA

HEALTHY TURKEY HOLDING AREA

STORAGE AREA

EGGS STORAGE AREA

QUARANTINE AREA FOR DISEASED INCUBATOR

MTURE TURKEYS AREA/HATCH
ING AREA.

TURKEY BROODING AREA.

QUARANTINE AREA FOR DISEASED
TURKEY CHICKS

34 | P a g
e
 FARM KITCHEN/TURKEY
SLAUHGTERING
HEALTHY TURKEY CHICKS HOLDING AREA
AREA/BROODING AREA
SALE PACKAGI
POINT/TURKEYS NG
ON TRANSIT AREA

The entrepreneur has divided the farm into sections in such a design shown above for it will allow
for future expansion and easy moving of the turkey birds as when the turkey chicks will be moved
from the brooding area to the healthy turkey area.

35 | P a g
e
4.2. PRODUCTION STRATEGY.
The entrepreneur’s main product is going to be turkey-based products such as turkey chicks, turkey
meat, turkey eggs and live mature turkey birds. The entrepreneur will also sell vegetables from the
farm’s garden.
In the production of turkey birds, the entrepreneur will require turkey feeds, turkey vaccines and
medicines for various turkey ailments that may breakout in the farm. The entrepreneur estimates
that he shall be using one bag of turkey feeds of 50kg to feed 70 mature turkey birds while
supplementing their feeds with vegetables from the farm for a period of 7 days. The entrepreneur
also estimates to use poult mash (for turkey chicks) of 50kg to feed the turkey poults (70 poults)
for a period of 4 weeks. The entrepreneur therefore estimates to use 200kgs (4 bags) of turkey
feeds to feed the mature turkey birds for an entire month, using the ratio 5:7. The entrepreneur
estimate to use 1 bag (50kgs) of poult mash to feed 70 poults for a period of one month. The
entrepreneur shall be supplementing the turkey commercial feeds with vegetables from the farm.
The entrepreneur will also be letting the turkey birds to move out of their pens to go out and forage
and to also bask in the sun getting vitamin D in the process. The turkeys will be fed twice a day in
the morning and in the evening using the turkey commercial feeds and in the middle of the day
they will be fed with the vegetables.
The entrepreneur shall purchase the turkey vaccines through the farm veterinary officer during the
vaccination period. The entrepreneur intends to vaccinate the turkey birds from 8 common turkey
diseases. The cost of the vaccines fluctuates with the market demand. The entrepreneur therefore
estimates to use ksh.50000 for the vaccination exercise. The entrepreneur will purchase the
vaccines from government institutions such as KALRO for they offer the vaccines at an affordable
cost and the vaccines developed here can be trusted to be genuine unlike buying vaccines from
other sources.
The entrepreneur will purchase the vegetable seeds from the KALRO institution nearby to plant
in the farm. The entrepreneur will purchase the fertilizers from nearby agro vets with the advice
from the farm’s agronomist. The entrepreneur will rotate the vegetables after every season and
plant a different species of vegetables in the farm to ensure complete mineral utilization in the soil.
The turkey feeds will be available through the year as the entrepreneur will be purchasing the
commercial turkey feeds from UNGA company limited a leading producer of animal feeds. The
turkey vaccines and medicines will be available throughout the year as they will be produced by
the KALRO facility nearby. The vegetable seeds will be available throughout the year as they will
be bought from the KALRO facility. The fertilizers may not be throughout the year as hoarding of
government fertilizer may occur resulting to an artificial shortage and for this reason the
entrepreneur is will use manure made from the turkey droppings to add nutrients in the soil for the
vegetable growth. The turkey feeds will be transported by road and delivered to the farm by UNGA
Company limited delivery service, for the entrepreneur will be purchasing the feeds in bulk.
The entrepreneur will require nine (9) direct employees to help him in the running of the farm. The
employee’s level of skill will be skilled and semi-skilled. The total cost of production of labor per
month will be:

36 | P a g
e
 Position Monthly salary (Ksh)
Farm manager 15000
Farm veterinary doctor 10000
Farm agriculturalist 10000
Sales person 7000
Teaching staff 7000
Farm butcher 7000
Packaging personnel 5000
Turkey handler 4000
Farm gardener 4500
Farm cleaner 4000
The entrepreneur shall therefore spend a total of Ksh.73500 monthly on labor.
The main expense in the business is going to be turkey feeds. The entrepreneur shall therefore
strive to ensure that there is a constant supply of turkey feeds and that the birds are well fed. The
total cost of production per month will be:
Expenses Estimated cost.
Electricity bill 800
Water bill 800
Turkey growers mash 6000
Poult mash 3000
Turkey layers mash 8000
Vegetable seeds 200
Fertilizers 7000
Adverts Free as the entrepreneur will advertise through
social media pages which offer advertisement
for free.
Salaries 73500
Turkey vaccines 50000
Turkey medicines 3000
TOTAL 146300
EXPECTED COST OF PRODUCTION = TOTAL EXPENSES + TOTAL COST OF
MACHINERY.
146,300 + 115,050 = 261,350.
PRODUCTION COST = Ksh.261, 350.
The production cost will depend on the current market price of turkey feeds, electricity bill, water
bill, fertilizers, turkey vaccines and turkey medicines, as all the cost of these items fluctuate
according to demand and supply. Therefore, the production cost may be high or low.
4.3 PRODUCTION PROCESS.
4.3.1 TURKEY PRODUCTION.

37 | P a g
e
  Initially at the start of the farm business the entrepreneur will start by purchasing twenty
mature turkey females and four mature turkey males.
 When the female turkeys will start laying/producing eggs, the eggs will be collected and
kept, then placed in the incubator for a period of 27-28 days when the hatching will take
place.
 After hatching the chicks will be left in the incubator for a period of 24 hours.
 After the 24 hours the chicks will be taken in the chicks brooding area where the first
vaccine will be administered through drinking water.
 The chicks will remain in the brooding area for a period of eight weeks until vaccination
is completed.
 From there the turkey chicks are now taken to the healthy turkey holding area where the
males are separated from the females. If the turkey chicks/chick get sick they are
quarantined in the chicks quarantine section and treated until they get well. Once they get
well, they are moved to the healthy chick’s area.
 In the healthy turkey holding area the entrepreneur, the farm veterinary officer and the
turkey handler will collect semen from the male turkeys ready for insemination in the
turkey females.
 The turkeys are ready for sale at this point on wards and can be slaughtered from 14-18
weeks old.
4.3.2 CHICKS PRODUCTION.
 When the mature female turkeys approach the egg laying stage, some of them are separated
from the rest and are inseminated three to four times. This is done to ensure that they
produce fertilized eggs.
 The fertilized eggs are collected and kept in the incubator. The eggs shall remain tin the
incubator for 27-28 days until they hatch. Not all eggs will be collected from the birds some
will be left so as not to remove the natural laying instincts from the bird.
 After hatching the chicks are left in the incubator for 24 hours to gain strength and remain
warm and to also initiate appetite.
 After the 24 hours, the chicks are removed from the incubator and placed in crates for
transportation/ moving into the chicks brooding area.
 In the chicks brooding area the chicks are given their first vaccine through drinking water.
 The chicks remain in the brooding area until vaccination is complete at eight weeks.
 At eight weeks the chicks are now ready to be sold.
4.3.3 EGGS PRODUCTION.
 The entrepreneur separated a group of female turkey birds who are on their fifth laying
cycle.
 When these female turkey birds lay the eggs, the eggs are collected and stored in a cool dry
room.
 The eggs are then cleaned and packed in crates ready for sale. A single crate of egg will
contain 30 eggs. The eggs sold are unfertilized eggs only for consumption and not for
hatching.
38 | P a g
e
4.3.4 MEAT PRODUCTION.
 When the birds surpass their 18th week and attain a weight of 5.5-7.5kgs for the hens and
14-15kgs for the toms, are selected and separated from the flock.
 The separated birds are fed constantly with turkey finisher feeds until they begin weighing
18-19 KGS
 They are taken one by one to the farm kitchen ready for slaughter.
 The bird is hanged upside down with its legs on a hanger and an electric blade is used to
slaughter the bird. The blade is kept on the bird’s neck for 5 seconds an electric current is
passed through killing the bird instantly. This method is more humane as the butcher does
not struggle with the bird and the stress level of the bird is maintained until it is slaughtered.
 The bird is then removed from the line and the butcher detaches the head from the body of
the bird using a sharp kitchen knife.
 The scalding/feather plucking machine is then turned on and the bird is placed inside the
tank.
 The bird stays in the tank for up to five minutes to ensure that all the feathers have been
plucked out and the skin has been left smooth.
 The butcher now takes the bird and slaughters it dividing the birds meat into different
weights.
 The turkey meats are now taken and washed again then packed into plastic container
packets and sealed. It is at this point where meat samples are taken packed and transported
to KEBS laboratory for quality testing and to check whether the meat, meets the set
standards for human consumption.
 The packed turkey meats are moved to the packaging area where a sticker containing the
production date, expiry date, name of producer, address of the producer and product
handling details is place on top of the packets.
 The packets are now taken in the deep freezer for 24 hours.
 After 24 hours the packets are removed from the deep freezer and placed in special cooler
trucks or in cooler boxes ready for transportation.
 It is at this point that the turkey meat is ready for sale.
4.3.5 VEGETABLE PRODUCTION.
 The land is cleared, grass is cut manually without the use of chemicals.
 Preparation of a raised seedling bed to prevent the running water from carrying the fertile
top soil.
 Planting of the spinach and kales seeds in the seedbed.
 The planted seeds will be watered daily in the morning and in the evening.
 Weeding will be done after 2 weeks to remove the weeds.
 After 4 weeks, the seedlings will be uprooted carefully and transplanted in the farm.
 A week after transplanting vegetable fertilizer will be applied.

39 | P a g
e
  Harvesting can be done from two months as weeding and fertilizer application is done
periodically.
The farm business will be largely affected by weather as vegetable farming will be weather
dependent. During the dry season the vegetables will not flourish well and the entrepreneur may
have to result to irrigation which may cost him more as he has to purchase the tanks for water
storage and the pipes to be used in the irrigation process.
The turkeys will also be affected by weather. When the temperature will be high the turkeys may
suffer from heat stress which may cause them to reduce their feeds intake which may later to
restarted growth and malnutrition. To counter this effect, the entrepreneur will purchase AC fans
to be installed in the turkey houses so that when it is too hot, they can be turned on to regulate the
room temperature. When it will be too cold the turkey chicks may develop Gumboro, a respiratory
disease. To prevent this the entrepreneur with the help of the farm veterinary doctor shall vaccinate
the turkey chicks from all common diseases and will install a thermometer in the turkey chicks
holding area to be able to monitor the temperature and ensure the that temperature is maintained
at 30 degrees Celsius.
The cost of feeds is also going to affect the farm business. When the cost of turkey feeds is high,
the entrepreneur may have to increase the price of the various turkey products being offered in the
farm for sale. The new prices may not be readily afforded by the customers thus this will lead to
the business reducing sales. As a result of this the entrepreneur will be forced to reduce the prices
in order to boost sales which may lead the business in making losses. To counter this the
entrepreneur will be supplementing the turkey commercial feeds with vegetables from the farm
and the entrepreneur shall also purchase maize from the neighboring farms to be feeding the
turkeys.
4.4 REGULATIONS AFFECTINGOPERATIONS.
The entrepreneur will be required to obtain an operational license from the county government,
representative of the ministry of livestock. The license will enable the entrepreneur to operate a
turkey farm in the county. The entrepreneur will be required to pay a one-time fee of Ksh.3000 to
the county government for the license.
The entrepreneur will be required to pay for National Environmental Management Agency,
environmental impact assessment license that will be meant to clear the entrepreneur to build the
bird structures in within the farm, and to check the impacts of running the farm business in regards
to the environment. The entrepreneur will pay a one-time payment of Ksh.5000 for the NEMA
license.
The entrepreneur will be required by law to obtain a license to clear/enable him to run a small
hatchery in the farm for the production of turkey chicks in compliance with the animal disease act,
and public health act. The license will be obtained from the central government, ministry of
Agriculture, livestock department representative at the county level. The entrepreneur will pay an
initial fee of Ksh.5000 for the license and Ksh.1000 after every six months for the renewal of the
license after a successful inspection of the farm.

40 | P a g
e
The entrepreneur will pay for an operational license from the county government monthly at
Ksh.400. this license provided by the county government and is mandatory for every business
operating in the county to acquire this license. The entrepreneur will be required to report any
veterinary disease outbreak occurring in the farm to the county director of public health and the
county department of agriculture, livestock department. This will ensure that there are no disease
spill overs from the farm to other farms affecting different animals resulting into a full-scale
disease outbreak. This will also ensure that there are no disease spill overs from the turkeys to
human beings.
The entrepreneur will also be required to abide fully with the measurements and weights act and
therefore shall be subject to impromptu /spot inspection where officers from the weights and
measurements bureau will come into the farm and confirm the weight of the packed turkey meat
is the same as the one indicated on the product.
The entrepreneur will also be required to pay taxes to the national government through the Kenya
revenue authority. The entrepreneur will also be required to remit the taxes of his employees. The
taxes will be paid depending on the sales and profits of the business. The taxes will be paid to the
KRA before the end of the government financial year.

41 | P a g
e
CHAPTER 5.

5.0 FINANCIAL PLANS.

Through the financial plans the entrepreneur will be able to know how funds in farm business are
being utilized, monthly or yearly, the cash available for the continuation of the business and
whether it is growing, making profits or falling, making losses. Through the financial plan the
entrepreneur will be able to budget to prevent a situation of lack of funds in the farm business
which will cause a stop to all the farm operations bringing the farm to a standstill point leading to
the fall of the farm business. The entrepreneur will also get to know the short-term performance
basis of the farm when required and when in use and also the long-term performance of the
business for the purpose of determining growth and development in the business. The entrepreneur
shall develop a financial management system to aid in the daily financial record keeping of the
farm’s finances from his knowledge in the field of ICT.
5.1 PRE-OPERATIONAL COSTS.
Through the pre-operation costs the entrepreneur will be able to know the costs of items needed
before the start of the business and this will help the entrepreneur in calculating the cash needed
and the deficit to be gotten in form of bank loan. The pre-operational cost of items will be as
follows:
TYPE OF MACHINE NO. REQUIRED UNIT PRICE(Ksh) TOTAL PRICE(Ksh)
Scalding/feather 2 15000 30000
plucking machine
120 egg capacity 1 10000 10000
incubator
Turkey feeders 5 100 500
Turkey drinkers 5 90 450
Brooding pots 3 50 150
Thermometer 1 250 250
Gumboots 10 400 4000
Mopper 4 150 600
Buckets 5 100 500
Dustcoats 10 200 2000
Flat head jembe 2 300 600
Slasher 2 200 400
panga 2 150 300
Knife 2 50 100
Computer set 1 15000 15000
Receipt printer 1 2000 2000
Deep freezer 2 17000 34000
Sufuria 40 liters 2 600 1200
Plastic plates 2 sets 400 800
spoons 2 sets 100 200
Cooker 1 10000 10000

42 | P a g
e
 TOTAL 115050

5.2ESTIMATION OF WORKINGCAPITAL.
Working capital is the net asset needed for the short operation of the farm business in the initial
financial year of the farm business.
Working capital=initial capital – pre operational cost.
WC=IC – POC
INITIAL CAPITAL=KSH.300000
PRE-OPERATIONAL COST=KSH.115050
300000-115050=184950
WORKING CAPITAL =184950.

42 | P a
ge
 5.3PREPARATION OFCASHFLOW PROJECTIONS.
5.3.1 MONTHLY PRO-FORMA CASHFLOW STATEMENTS.
PARTI MARC APRIL MAY JUNE JULL AUGUST SEPTE OCTOBER NOVE DECEMB JAN FEBR TOTAL
CULA H Y MBER MBER ER UA UARY
RS RY
OPENI 184950 306384.50 530072 756109.50 955807 1065394.50 1262792 1460919.50 1701477 1937414.5 2237 238178 1478036
NG 0 252 9.50 2
CASH
SALES 330700 331000 329800 300000 290000 295000 300000 350000 351000 400000 2500 200000 3727500
00

TOTA 515650 637384.50 859872 1056109.5 124580 1360394.50 1562792 1810919.50 2052477 2337414.5 2487 258178 1850786
L 0 7 0 252 9.50 2
CASH
INFLO
W

EXPENSES

PURC 10000 10800 7600 11000 9000 8000 11500 11980 12000 10000 1500 9000 125880
HASE 0
S
ELEC 1300 1300 1400 1450 1250 1300 1350 1200 1300 2000 2500 2550 18900
TRICI
TY
BILL
WATE 900 1000 1100 1110 800 850 1110 1100 1200 1400 1500 2000 18900
R
BILL
TURK 2000 2100 2000 2200 2000 2000 2500 2500 2300 2100 2100 2500 26300
EY
GRO
42 | P a
ge
WERS
MASH

TURK 2500 2550 2600 2680 2700 2700 2750 2900 3000 3100 2900 3000 33380
EY
LAYE
RS
MASH
POUL 3500 4000 4300 4100 3900 3990 4100 4000 3900 3800 3700 3600 46890
TS
MASH
VEGE 800 - - - - - 800 - - - - - 1600
TABL
E
SEEDS
FERTI 7500 7800 7000 - - - - 8000 - - - - 30300
LISER
S
SALA 73500 73500 73500 73500 73500 73500 73500 73500 73500 73500 7350 73500 882000
RIES 0

TURK 50000 - - - 53000 - - - 53600 - - - 156600

EY
VACC
INES
TURK 40000 - - - 30000 - - - - - - 15000 85000
EY
MEDI
CINES
LICEN 13400 400 400 400 400 1400 400 400 400 400 400 400 18800
SES

43 | P a g
e
INTRE 112.50 112.50 112.50 112.50 112.50 112.50 112.50 112.50 112.50 112.50 112. 112.50 1350
ST ON 50
LOAN
LOAN 3750 3750 3750 3750 3750 3750 3750 3750 3750 3750 3750 3750 45000
REPA
YMEN
T
TOTA 209262 107312.50 103762 100302.50 180412 97602.50 101872.5 109442.50 115062.5 100162.50 1054 115412 1446073
L .50 .50 .50 0 0 62.5 .50
CASH 0
FLOW
NET 306384 530072 756109 955807 106539 1262792 1460919. 1701477 1937414. 2237252 2381 246637
1706178
CASH .50 .50 4.50 50 50 789. 7
50 9

5.3.2 PRO-FORMA CASH STATEMENT FOR THE FIRST THREE YEARS OF THE BUSINESS.

PARTICULARS YEAR 2026 YEAR 2027 YEAR 2028

OPENING CASH 184950 14780362 15200000
SALES 3727500 5880000 3000000
TOTAL CASH 3912450 20660362 18200000
INFLOW
CASH OUTFLOW
PURCHASES 125880 130000 143000
ELECTRICITY 18900 20000 24450
BILL
WATER BILL 14070 15000 17000
TURKEY 26300 30000 33000
GROWERS MASH
TURKEY LAYERS 33380 35000 37400
MASH

44 | P a g
e
 POULTS MASH 46890 50000 54000
VEGETABLE 1600 2000 2400
SEEDS
FETILISERS 30300 31030 32080
SALARIES 882000 882000 882000
TURKEY 156600 156000 157200
VACCINES
TURKEY 85000 80000 73000
MEDICINES
LICENSES 18800 18800 18800
INTEREST ON 1350 1350 -
LOAN
LOAN 45000 45OOO -
REPAYMENT
TATAL CASH 1486070 1496180 1474330
OUTFLOW
NET CASH 2426380 19164182 16725670

5.4PREPARATIONOF PRO-FORMA INCOME STATEMENTS.

5.4.1 MONTHLY PRO-FORMA INCOME STATEMENTS.
PARTI MAR APRIL MAY JUN JULLY AUG SEPTE OCTOBE NOVEMB DECEMB JANUAR FEBRU TOTAL
CULA CH E UST MBER R ER ER Y ARY
RS
SALES 33070 331000 32980 3000 290000 29500 300000 350000 351000 400000 250000 200000 3727500
0 0 0 0
PURCH 10000 10800 7600 1100 9000 8000 11500 11980 12000 10000 15000 9000 125880
ASES 0

45 | P a g
e
GROSS 32070 320200 32220 2890 281000 28700 288500 338020 339000 390000 235000 191000 3601620
PROFI 0 0 00 0
T
EXPENSES
WATE 900 1000 1100 1110 800 850 1110 1100 1200 1400 1500 2000 14070
R BILL
ELECT 1300 1300 1400 1450 1250 1300 1350 1200 1300 2000 2500 2550 18900
RICITY
BILL
TURKE 2000 2100 2000 2200 2000 2000 2500 2500 2300 2100 2100 2500 26300
Y
GROW
ERS
MASH
TURKE 2500 2550 2600 2680 2700 2700 2750 2900 3000 3100 2900 3000 33380
Y
LAYER
S
MASH
POULT 3500 4000 4300 4100 3900 3990 4100 4000 3900 3800 3700 3600 46890
S
MASH
VEGET 800 - - - - - 800 - - - - - 1600
ABLE
SEEDS
FERTI 7500 7800 7000 - - - - 8000 - - - - 30300
LISER
SALAR 73500 73500 73500 7350 73500 73500 73500 73500 73500 73500 73500 73500 882000
IES 0
TURKE 50000 - - - 53000 - - - 53600 - - - 156600
Y
VACCI
NES
46 | P a g
e
TURKE 40000 - - - 30000 - - - - - - 15000 85000
Y
MEDIC
INES
LICEN 13400 400 400 400 400 1400 400 400 400 400 400 400 18800
SES
INTER 112.50 112.50 112.5 112. 112.50 112.5 112.50 112.50 112.50 112.50 112.50 112.50 1350
EST 0 50 0
ON
LOAN
LOAN 3750 3750 3750 3750 3750 3750 3750 3750 3750 3750 3750 3750 45000
REPAY
MENT
TOTAL 19926 96512. 96162 8930 171412 89602 90372.50 97462.50 143062.50 90162.50 90462.50 106412.5 1360190
EXPEN 2.50 50 .50 2.50 .50 .50 0
SES
NET 12143 223687 22603 1996 109587 19739 198127.5 240557.50 195937.50 299837.50 144537.50 84587.50 2241430
PROFI 7.50 .50 7.50 97.5 .50 7.50 0
T 0
10%TA 12143. 22368. 22603 1996 10958. 19739 19812.75 24055.75 19593.75 29983.75 14453.75 8458.75 224143
X 75 75 .75 9.75 75 .75
NET 10929 201318 20343 1797 98628. 17765 178314.7 216501.75 176343.75 269853.75 130083.75 76128.75 2017287
PROFI 3.75 .75 3.75 27.7 75 7.75 5
T 5
AFTER
TAX
NET - 109293 31061 5140 612675 79033 968647.5 1185149.2 1361493 1631346.7 1761430.5 1837559. 1108258
PROFI .75 2.50 46.2 2.75 0 5 5 0 25 6.50
T b/d 5
NET 10929 310612 51404 6126 790332 96864 1185149. 1361493 1631346.7 1761430.5 1837559.2 1913688 1299627
PROFI 3.75 .50 6.25 75 .75 7.50 25 5 0 5 4.50
T c/d

47 | P a g
e
5.4.2 PRO-F0RMA INCOME STATEMENTS FOR THE FIRST THREE YEARS.
PARTICULARS YEAR 2026 YEAR 2027 YEAR 2028
SALES 3727500 5880000 3000000
PURCHASES 125880 130000 143000
GROSS PROFIT 3601620 5750000 2857000
EXPENSES
WATER BILL 14070 15000 17000
ELECTRICITY 18900 20000 24450
BILL
TURKEY 26300 30000 33000
GROWERS MASH
TURKEY LAYERS 33380 35000 37400
MASH
POULTS MASH 46890 50000 54000
VEGETABLE 1600 2000 2400
SEEDS
FERTILISER 30300 31030 32082
SALARIES 882000 882000 882000
TURKEY 156600 156000 157200
VACCINES
TURKEY 85000 80000 73000
MEDICINES
LICENSES 18800 18800 18800
INTREST ON LOAN 1350 1350 -
LOAN 45000 45000 -
REPAYMENT
TOTAL EXPENSES 1360190 1366180 1331330
NET PROFIT 2241430 4383820 1525670
10%TAX 224143 438382 152567
NET PROFIT 2017287 3945438 1373103
AFTER TAX
NET PROFIT b/d - 12996274.50 11800000
NET PROFIT c/d 12996274.50 13000000 13500000

48 | P a g
e
5.5PREPARATIONOF PRO-FORMA BALNCE SHEET.
5.5.1 PRO-FORMA BALANCE SHEET AS AT THE START OF THE BUSINESS
PRO-FORMA BALANCE SHEET AS AT 1 ST MARCH 2026.
ASSETS. LIABILITIES.
FIXED ASSETS. LONG TERM LIABILITIES.
AMOUNT(KSH) AMOUNT(KSH)
MACHINERY AND EQUIPMENT ENTERPRENUER’S SAVINGS
115050 150000
FAMILY CONTRIBUTION 60000
BANK LOAN 90000

TOTAL FIXED ASSETS 115050 TOTAL LONG-TERM LIABILITIES

300000
CURRENT ASSETS.
CASH AT BANK 100000
STOCK 84950

TOTAL CURRENT ASSETS

184950

TOTAL ASSETS. 300000 TOTAL LIABILITIES.

300000

49 | P a g
e
5.5.2 PRO-FORMA BALANCE SHEET FOR THE FIRST YEAR OF THE BUSINESS.
PRO-FORMA BALANCE SHEET AS AT 28 TH
FEBRUARY, 2027
ASSETS. LIABILITIES.
FIXED ASSETS. LONG TERM LABILITIES.
AMOUNT(KSH) AMOUNT(KSH)
MACHINERY AND EQUIPMENT ENTERPRENUER’S SAVINGS
115050 150000
FAMILY CONTRIBUTION 60000
BANK LOAN 90000

TOTAL FIXED ASSETS 115050 TOTAL LONG-TERM LIABILITIES

CURRENT ASSETS 300000
CASH AT BANK 100000
STOCK 3727500

TOTAL CURRENT ASSETS

3827500 NET PROFIT c/d 3642550

TOTAL ASSETS 3942550 TOTAL LIABILITIES

3942550

5.6BREAK EVENANALYSIS.
VARIABLE COSTS.
ITEMS AMOUNT(KSH)
PURCHASES 125880
ELECTRICITY BILL 18900
WATER BILL 14070
TURKEY GROWERS MASH 26300
TURKEY LAYERS MASH 33380
POULT MASH 46890
VEGETABLE SEEDS 1600
FERTILISER 30300
TURKEY VACCINES 156600
TURKEY MEDICINES 85000
TOTAL 538920
FIXED COST.
ITEMS AMOUNT(KSH)
50 | P a g
e
 SALARIES 882000
LICENSES 18800
INTEREST ON LOAN 1350
LOAN REPAYMENT 45000
TOTALS 947150
I. TOTAL MARGIN CONTRIBUTION.

SALES – TOTAL VARIABLE COSTS.

SALES=KSH.3727500
TOTAL VARIABLE COSTS=KSH.538920
3727500 – 538920 = 3188580
TOTAL MARGIN CONTRIBUTION= KSH.3188580

II. PERCENTAGE CONTRIBUTION MARGIN.

CONTRIBUTION MARGIN * 100
SALES
3188580 * 100
3727500

=85.54%
III. FIXED COST= KSH.947150.

IV. BREAK EVEN LEVEL OF SALES.

FIXED COST . * 100
VARIABLE COST
947150 * 100
538920
=175%

5.7CALCULATIONS OF PROFITABILITYRATES.
5.7.1 GROSS PROFIT PERCENTAGE.
GROSS PROFT PERCENTAGE = GROSS PROFIT * 100
SALES
3601620 * 100
3727500
=96.62%
5.7.2 RETURN ON EQUITY
RETURN ON EQUITY= NET PROFIT * 100

51 | P a g
e
 CAPITAL EMPLOYED
2017287 * 100
300000
=672%
5.7.3 RETURN ON SALES.
RETURN ON SALES = NET PROFIT * 100
SALES
2017287 * 100
3727500
=54%
5.8DESIRED FINANCING.
PARTICULARS AMOUNT(KSH)
ENTERPRENUER’S SAVINGS 150000
FAMILY CONTRIBUTION 60000
BANK LOAN 90000
TOTAL 300000

5.9PROPOSED CAPITALIZATION.
BANK LOAN=KSH.90000
EQUITY- ENTEPRENUER’S SAVINGS=KSH 150000
FAMILY CONTRIBUTION=KSH 60000
TOTAL CONTRIBUTION=KSH 300000

APPENDIXES
52 | P a g
e
LICENSE TO OPERATE A HATCHERY.

53 | P a g
e
NATIONAL ENVIRONMENTAL MANAGEMENT AUTHORITY, ENVIRONMENTAL
IMPACT ASSESSMENT LICENSE.

54 | P a g
e