IV. REGISTRATION REQUIREMENTS
FINANCING
1. Business Name Registration
Department of Trade and Industry (DTI)
DTI Provincial Office where the business is located
Website: www.bnrs.dti.gov.ph
Validity: 5 years
Area 1 Office (Manila, Pasay. Parañaque)
Mezzanine Floor, Roxas Strip Building
Roxas Boulevard cor. Arnaiz Ave, Pasay City
Tel. Nos.: (632) 659.4203 / 804.0307
Area 2 Office (Makati, Las Piñas, Pasig, Muntinlupa,
Pateros, Taguig)
Unit 208, 2nd Floor Atrium of Makati
Makati Avenue, Makati City
Tel. Nos.: (632) 864.0847 / 864.0829
Area 3 Office (Mandaluyong, Marikina, Quezon City,
San Juan)
Ground Floor, Highway 54 Plaza
EDSA, Mandaluyong City
Tel. Nos.: (632) 706.1767 / 706.1703
Area 4 Office (Kalookan, Malabon, Navotas,
Valenzuela)
5th Floor, Araneta Square Mall
Monumento Circle, Kalookan City
Tel. Nos.: (632) 332.0829 / 332.0854
2. Mayor’s Permit
Municipality or city where the business is located
Validity: 1 year
3. Tax Identification Number (TIN)
Bureau of Internal Revenue (BIR)
National Office, Agham Road, Diliman, Quezon City
Tel. Nos.: (632) 929.7676 / 927.2511
Email: contact_us@cctr.bir.gov.ph
Website: www.bir.gov.ph
4. Bureau of Food and Drugs (BFAD)
Filinvest Corporate Center, Alabang, Muntinlupa City
Tel. No. (632) 842.5606
Fax No. (632) 807.0751
Email: bfad@bfad.gov.ph
Website: www.bfad.gov.ph
V.
1. People’s Credit and Finance Corporation (PCFC)
2/F Accelerando Building
395 Sen. Gil Puyat Avenue, Makati City
Tel. Nos.: (632) 897.8521 / 752.3745
Fax Nos.: (632) 896.1610 / 325.0449
Email: info@pcfc.ph
Website: www.pcfc.gov.ph
2. Small Business Corporation
17/F and 18/F, Antel Corporate Center,
139 Valero Street, Salcedo Village, Makati City
Tel. No.: (632) 751.1888
www.sbgfc.org.ph
(Direct lending for individual borrower with an asset
size of P 500,000 – P100M)
3. National Livelihood Development Corporation (NLDC)
7/F, One Corporate Plaza, 845 A. Arnaiz Avenue
Makati City
Tel. Nos.: (632) 817.3012 / 817.2657 / 817.0445
Email: nlsf-info@nlsf.gov.ph
VI. TECHNICAL ASSISTANCE
1. Technology Resource Center (TRC)
2/F, Jacinta II Building
EDSA, Guadalupe, Makati City
Trunkline: (632) 822.9712/822.5087/822.5418 loc.
201/203
Website: www.trc.dost.gov.ph
2. Department of Science and Technology (DOST)
Science and Technology Information Institute (DOST-
STII) General santos Avenue, Bicutan, Taguig City
Tel. Nos.: (632) 837.2071 to 82 / 837.2191 to 95
Fax Nos.: (6320 837.8937 / 837.7520
Email: vbb@stii.dost.gov.ph
Website: www.stii.dost.gov.ph
3. Technical Education and Skills Development Authority
(TESDA) - Women’s Center
37 East Service Road, South Superhighway
Taguig City
Telefax No.: (632) 818.8062
Trunkline: (632) 814.4076 loc. 278
Email: tesdawomen@yahoo.com
Website: twc.tesda.gov.ph
BUREAU OF MICRO, SMALL AND MEDIUM
ENTERPRISE DEVELOPMENT (BMSMED)
Printed July 2012
5/F, Trade and Industry Building
361 Sen. Gil J. Puyat Ave. Makati City
Tel. Nos.: (632) 897.1693 / 897.7596 / 890.4968
Fax No.: (632) 896.7916  Email: bmsmed@dti.gov.ph
www.dti.gov.ph
Starting a Business

Tuyo is a tagalog word meaning dried. The process of salting II. PROCEDURE Indirect Cost
and drying preserves the fish that can be stored for months. Particulars Cost
Salted fish drying is seasonally done for six months, pertaining 1. Thoroughly wash the Tunsoy fish with clean and fresh Water (for washing - P 300 / 60 kgs / 22 days) P .23
to the summer season when there is only little amount of rain water. Place in a strainer for 20 minutes to drain. Electricity (P1200 / 60 kgs. / 22 days) .91
and the producers have ample time to dry and preserve the fish. 2. Prepare the brine solution (i.e., mixture of water and Contingency Cost (10% of Direct cost) 7.70
salt). For a 60-kg fresh fish, use 6.5 kls. of salt and 30 Total Indirect Cost P 8.84
I. ESTIMATED INVESTMENT COSTS gallons of water.
3. Soak the fish in the brine solution for three hours. Production Cost
A. Cost of Utensils 4. Transfer the fish into a strainer to drain.
5. Rinse the fish thoroughly under running water to wash Particulars Cost
Utensils Cost Total Direct Cost P 77.02
off excess salt.
Strainer Bowl, 10 pcs @ P200.00 each P2,000.00 Add: Total Indirect Cost 8.84
6. Place brined fish in a single layer on a 6-m. wire screen
Measuring cup 55.00 Estimated Production Cost per kilogram P 85.86
mesh.
Big Basins, 6 pcs @ P 200.00 each 1,200.00
7. Cover the fish with the other half of the wire screen to
Cooking Tongs 50.00 B. Product Pricing
protect it from flies and dust.
Trays (12x8 inches), 8 pcs @ P120.00
each 960.00 8. Dry under the sun for two to three days depending on
Brining Container, 6 pcs @ P500.00 the size of the fish. It is advisable to dry the fish under Particulars Cost
each 1,650.00 the sun for three to four hours in the morning and air Production cost per kilogram P 85.86
Polyethylene plastic (.002” thick), 100 dry in room temperature to prevent rapid rate of drying. Add: 30% mark-up of the Production Cost 25.76
pcs @ P30.00 per pack of 100s 30.00 9. Turn the fish over every hour or two for even drying. A Estimated Selling Price per kilogram P 111.62
Subtotal P5,945.00 well-dried fish is light in weight and the meat is tender.
10. Weigh, pack, seal, and store the fish at room
temperature. Market Price per kilogram P 120-150.00
B. Equipment
Equipment Cost Assumptions: * The higher the volume of production per day (more than
Weighing scale for fish (1-10kgs) P950.00 y Salted fish drying is done for 22 days/month. 60kgs.), the lower the production cost, thus further increasing
Plastic Sealer (for sealing of plastic bags) 870.00 y 60-kg. fish produces 40-kg. of salted dried fish. the mark-up to more than 30%. The higher the mark-up, the
Wire screen mesh (12 m. cut in half) @ higher the profit margin.
P 40.00/meter 480.00 Sources on procedures:
Subtotal P2,300.00 y Sustainable Livelihood Options for the Philippines - An * If price per kilogram is lower compared with the existing market
Information Kit (Coastal Ecosystem). Department of price, increase mark-up to 30% or more.
C. Raw Materials/Ingredients Environment and Natural Resources (DENR)
* Labor is based on NCR Minimum Wage Rates per Wage Order
Items Price/ kl. y Department of Science and Technology (DOST) -
No. NCR-14 effective 14 June 2008.
Industrial Technology Development Institute
Fresh Tunsoy fish, 60 kilos @ P 65.00/ P3,900.00
kilo (wholesale)
III. ESTIMATED COSTING AND PRICING
Salt, 6.5 kls. (for every 60 kls. of fish) @ P 65.00
P10.00/kilo
(FOR 1 KILOGRAM OF TUYO)
Water (for brining) 200.00
Subtotal P265.00 A. Product Costing

Direct Cost
ESTIMATED TOTAL INVESTMENT P12,410.00
COST Particulars Cost
Raw Material (1kg. Fresh Fish) P 65.00
Ingredients used (for brining) 4.42
*Based on 2012 prices Packaging Material .50
**Sources of prices: Labor Cost* 7.10
Wet Markets (for fresh fish and ingredients); (P426/day min. wage / 60kgs. produced /
Department Stores and specialty stores/shops (for utensils day x 1 worker)
and equipments) Total Direct Cost P 77.02