VEGETABLE BUSINESS PLAN

NERLP - SIKKIM
 Seeding Ideas

Building Creating New

Refection Cycles Exposure

Mobilisation
Developing
Generating Hope
Capacities

Consolidating
Institutionalizati Driving Initiative
on
Business Thumb Rules

 Identify Target customers

  USP of our product
  Regular Market research
  Seasonal market demand
  Competitors
  Clarity on Pricing strategy
  BOD and PO office bearers should play
lead role
  Village Collectors Key Role
Village Procurement
Route Map
Lead season / Lag season Calender
 PG Vegetable Seasonal Calender
Crops Jan Feb Mar April May June July Aug Sept Oct Nov Dec

Tapioca                        

Brinjal                      

Bhindi                        

Radish                      

Lab lab                        

Water Melon                        

Elephant foot yam                        

Chillies                        

Tomatoes                        

Colocassia                        

Pumpkin                        
Procurement Operational Plan
Role of BoD in Business

 Fortnightly meeting and progress review

 Production planning at PG level
 Verify the books of accounts
 Release payments after making resolution
 Supervise the PO committees
 Interaction with Govt and other support
agencies
 Ensure farmers get their payment within 7
days
PO Committees

 Production Committee (production and

harvest scheduling);
 Procurement Committee (overall leadership
for procurement from the villages)
 Marketing Committee (collection centre and
market operations; market linking).

The production and marketing teams should

work closely to meet market demand.
Books of Records to be maintained
Member Level Farmer Passbook

PG Level Procurement Ledger

Invoice (1 + 1) to PO office
Payment Voucher (1 + 1) to
Farmer
PO Level •Invoice (1 + 2) to the Buyer, Mkt
Mgr
•Payment Receipt (1 + 1) to Buyer
•Payment Voucher ( 1 + 2) to
Farmer, Mkt Mgr
•Cash book
•General Ledger
•Asset Register
Procurement Pricing

 MKT Committee and CEO will finalise the

daily price of vegetables
 Pricing will be based on three nearest
markets
 Procurement price should be informed one
day before to the PG Collector
 If possible, try to identify the buyers who can
lift directly from the collection centre
 Conduct Buyer – seller meet once a month
 PG Annual Procurement
                Calendar                      

                                                 
Name of Collection
center:                                          
Non
Name of PG:                               Members:            
Member
No of Households:                             s:              
                                             
    Jan Feb March April May June July Aug Sept Oct Nov Dec
Expected Qty (Kg)

Expected Qty (Kg)

Expected Qty (Kg)

Expected value (Rs)

Expected value (Rs)

Expected Qty (Kg)

Expected Qty (Kg)

Expected Qty (Kg)

Expected Qty (Kg)

Expected Qty (Kg)

Expected Qty (Kg)

Expected Qty (Kg)

Expected value (Rs)

Expected value (Rs)

Expected Qty (Kg)

Expected value (Rs)

Expected value (Rs)

Expected value (Rs)

Expected value (Rs)

Expected value (Rs)

Expected value (Rs)

Expected value (Rs)

Expected Qty (Kg)

Expected value (Rs)

Name of
Sl. Commodi
ty

                                                   

                                                   

                                                   

  Total                                                
                                                   
 CEO: .............
 
                                               
PG PG
President:.................................. Secretary:.................................
      ............                     ..........  
        Weekly Procurement Plan            

                           
Name of Collection
center:              
Distance from
Village to
Name of PG:           Collection center:        
                           
Week .................to ..............           Non Members        
                           
No of Households:           Members        
Cabbage (Kg) Cauliflower Cucumber Bhindi Tomato Iskhus

(Kg)

(Kg)

(Kg)

(Kg)
Cultivation area (Acre)

Cultivation area (Acre)

Cultivation area (Acre)

Cultivation area (Acre)

Cultivation area (Acre)

Cultivation area (Acre)

(Kg)
Supply to Cooperative

Supply to Cooperative

Supply to Cooperative

Supply to Cooperative
Supply to Cooperative

Supply to Cooperative
Name of
S.no.
Farmer

                           
                           
                           
                           
  Total                        
                           
                           
                           
                           
CEO:.......................
        Daily Price Chart            

                         

Name of the Procurement Centre:                    

                    Date:    

Name of the PG:                        

                         

Name of the Local Market/Shandy 1 Local Market/Shandy 2 Local Market/Shandy 3 Reference Market
Commodity (Rs/kg) (Rs/kg) (Rs/kg) (Rs/kg)

Grade 1 Grade 2 Grade 3 Grade 1 Grade 2 Grade 3 Grade 1 Grade 2 Grade 3 Grade 1 Grade 2 Grade 3

                         

                         

                         

                         
 CEO:......
MKT Mgr:..............................................   .       PG Secretary:...........................................  

                         
Quality Parameters for Vegetables:
To be decided by CEO / Mkt Mgr
Quality Parameters for Vegetables:
To be decided by CEO / Mkt Mgr
Quality Parameters for Vegetables:
To be decided by CEO / Mkt Mgr
Packaging
 Packaging and Handling

 Use clean containers

▪ If manual handling, use containers with capacity
(e.g.<40 kg) that can be easily handled by an average
person.
▪ Fill package to capacity. Do not under pack(more
vibration damage) or over pack (more compression
damage).
 Packaging and Handling

 Pack fruit of only one maturity (uniform

ripened)per container.
▪ Immobilize produce in the container. Gently shake the
container now and then to permit filling up of spaces.
▪ Secure the package by proper binding or strapping.
▪ Pack and stack in a cool place.
▪ Collector should be present during packing and handling
of packages of produce.
Share capital mobilisation

 Atleast 1000 members

 Minimum 1000 shareholders
 (Rs.1000/- share capital + Rs. 100/-
membership fees) Total Rs.1,100/-
contribution by each share holder
 Minimum Rs.11 Lakhs share capital amount
with FPC
 All villages should be within a radius of 8- 10
Kms
 Sources of Working Capital

 Development Agencies (NABARD,

NABKISAN, RABO Foundation, FWWB and
others)
 National (SBI, SISCO, ADB, etc)
 Private banks
 Govt Subsidies
 Philanthropist
 Venture Capitalist
 Benefits to the Members

Avg. increase in
share value per Cost of selling reduce by
farmer Rs.5000 - Rs.100/Qtl per annum
10,000 /- • Proper weighment-2 kg/Qtl
•Direct cash payment
• Opportunity cost of time,
miscellaneous expenses
(food etc) at mandi
•Transportation