Marketing aspectOBJECTIVES:To determine the extent to which the goods/services to be generated by the project are needed or demanded; and

To design the appropriate marketing strategies and plans that will help ensure that the projects outputs will reach and be accepted by the target users.

Technical aspectOBJECTIVES:To determine the extent to which the goods/services to be generated by the project are needed or demanded; andTo design the appropriate marketing strategies and plans that will help ensure that the projects outputs will reach and be accepted by the target users.

Aims to answer the following questions:What product to produce? At what volume?Can it be produced?

Do we have the technology?Do we have the resources?

Materials/LandMachinery/StructuresSkills

Do we have a good location?

Provide detailed description of the product, in terms of:

Physical Properties

Weight, Volume, Density, Shape, Color, etc.Mechanical Properties

Expansion, Shrinkage, among othersChemical Properties

Chemical ContentThe Product

For Agricultural ProductsVariety/SpeciesDesired CharacteristicsState of the Product (Fresh or Processed)

Describe the various uses for the product

Finished GoodsIndustrial Input

The ProductCharacteristicsHigh Oil & Protein ContentPEANUTBigHigh YieldUsesOven-RoastedPeanut ButterPeanut Brittle

The Production ProcessDescribe the Selected Production Process

Give clear and simple descriptionUse Flow Charts and DiagramsIndicate Input and Output Requirements (kind and volume) per Stage

Bins filled-up with water.

1Water-filled bins lowered into refrigerating tanks.2Water in bins turns to ice at 0oC.3Ice-laden bins lifted out of refrigerating tanks and dipped into thawing tanks. 4Thawed bins tipped over to release ice blocks.5

Ice blocks sold as is or placed in ice crusher to produce crushed ice.6

Process Flow: Block Ice

Chilled fish placed in walk-in freezers.1Fish frozen at 30oC2Frozen fish undergoes glazing.3Glazed fish to cold store unit.

4

Cold Store Process Flow

Compare Selected Process with Alternative Processes and Processes Used by Existing Plants with the Same or Similar Activity

VS

Project Size/ComponentIndicate the Volume of Products to be Produced

MaximumMinimum

Actual Capacity UtilizationRates of Production and Shift Per DayDescription of the Different Components of the Project

Production ScheduleDescription of the Project Scale of Operation for the Next Several Years

Increase/Decrease in Time and By How Much? Or Constant VolumeReasons for Increase or DecreaseReturns and Allowances

Table Showing the Production Per Day, Month, Year and Project Production for the Duration of the Project.

Cold Store

Table III.4

Summer Process Schedule: Cold Store (for Fish)

ActivitiesTime

5:006:007:008:009:0010:0011:0012:001:002:003:004:005:00

0.06734693880.13469387760.20204081630.26938775510.3265306122

Arrival of Product per Trip

- Chilled Fish (amount in MT)0.130.270.400.540.654.90

- Fresh Fish (amount in MT)0.130.270.400.540.654

Weighing and

Sorting of Product

Chilled Fish to Freezer

(assuming 50% or .65 MT of

fish landed per trip are

already chilled)

Fresh Fish are first chilled

(.65 MT to be chilled for an

hour to bring temperaturechilling procedure

down to 0oC and chilled fish

are brought to the freezer)freezing

Frozen Fish are Brought to the

Glazing Area

(One MT of frozen fish

needs 60 minutes for

glazing)

Glazed Fish brought to cold

stores

amount of fish stored0.26 MT0.54 MT0.80 MT1.08 MT1.30 MT

Cleaning of Freezer, Glazing

Area and Cold Store

Table III.5

Rainy Season Process Schedule: Cold Store (for Fish)

ActivitiesTime

5:006:007:008:009:0010:0011:0012:001:002:003:004:005:00

Arrival of Product per Trip

- Chilled Fish (amount in MT)0.070.130.200.270.331.000.06734693880.13469387760.20204081630.26938775510.3265306122

- Fresh Fish (amount in MT)0.070.130.200.270.332

16

Weighing and

Sorting of Product

Chilled Fish to Freezer

(assuming 50% or 0.3 MT of

fish landed per trip are

already chilled)

Fresh Fish are first chilled

(0.3MT to be chilled for an

hour to bring temperaturechilling procedure

down to 0oC and chilled fish

are brought to the freezer)freezing

Frozen Fish are Brought to the

Glazing Area

(One MT of frozen fish

needs 60 minutes for

glazing)

Glazed Fish brought to cold

stores

amount of fish stored0.14 MT0.26 MT0.4 MT0.54 MT0.66 MT

Cleaning of Freezer, Glazing

Area and Cold Store

Ice Prodn1

Table III.2

Summer Production Schedule: Block Ice

ACTIVITIESTIME/DURATION

1:002:003:004:005:006:007:008:009:0010:0011:0012:0013:0014:0015:0016:0017:0018:0019:0020:0021:0022:0023:000:00

DAY 00 - Start of Operations

1. Filling-up of 100 kg capacity

bins with water and

transferred to refrigerating

tanks for freezing.

2. Freezing time assumed at

8 hours to turn water into ice

3. Thawing, dumping and

storage operations2 MTamount of ice stored

4. Filling of bins and tranfer to

refrigerating tanks

5. Freezing operations

6. Thawing, dumping and

Storage operationsamount of ice stored4 MT

Table III.2

Summer Production Schedule: Block Ice (Continuation)

ACTIVITIESTIME/DURATION

1:002:003:004:005:006:007:008:009:0010:0011:0012:0013:0014:0015:0016:0017:0018:0019:0020:0021:0022:0023:000:00

DAYS 01 - 06

1. Filling of bins and transfer

to refrigerating tanks.

2. Freezing time assumed at

8 hours to turn water into ice

3. Selling of block ice.4 MT sold

4. Thawing, dumping and

storage operations2 MTamount of ice stored

4. Filling of bins and tranfer to

refrigerating tanks

5. Freezing operations

6. Thawing, dumping and

Storage operationsamount of ice stored4 MT

Table III.3

Rainy Season Production Schedule: Block Ice

ACTIVITIESTIME/DURATION

1:002:003:004:005:006:007:008:009:0010:0011:0012:0013:0014:0015:0016:0017:0018:0019:0020:0021:0022:0023:000:00

DAY 00 - Start of Operations

1. Filling-up of 100 kg capacity

bins with water and

transferred to refrigerating

tanks for freezing.

2. Freezing time assumed at

8 hours to turn water into ice

3. Thawing, dumping and

storage operations2 MTamount of ice stored

4. Cleaning of bins and ice

plant premises.

amount of ice stored4 MT

Table III.3

Rainy Season Production Schedule: Block Ice (Continuation)

ACTIVITIESTIME/DURATION

1:002:003:004:005:006:007:008:009:0010:0011:0012:0013:0014:0015:0016:0017:0018:0019:0020:0021:0022:0023:000:00

DAY 01

1. Filling of bins and transfer

to refrigerating tanks.

2. Freezing time assumed at

8 hours to turn water into ice

3. Selling of block ice.4 MT sold

4. Thawing, dumping and

storage operations2 MTamount of ice stored

4. Cleaning of bins and ice

plant premises.

NOTE: Only 1 fishing trip per week during the rainy season.

Production schedule could be shifted to any day where ice is required.

Only two production runs are needed to meet demand during the rainy season.amount of ice stored4 MT

Raw Materials and SuppliesIndicate the Type and Kind of Raw Materials to be used and Basis of SelectionDescription and Specification of Raw Materials

Physical, Chemical and Mechanical Properties

Volume of Raw Materials Needed (per day, month, year) and at Various Phases of Operation (or per component)Table showing the raw material requirement of the Project (Projected for the Duration of the Project)

Availability of Raw Materials

Sources and Volume per SourceOther Users of Raw Materials (Indicate Volume Used per Day, Month, Year)Table indicating the consumption of Other Users (Projected for the duration of the Project)

Analysis of the Availability of Raw Materials

Table showing the availability of raw materials (With and Without the Project)

Machinery and EquipmentIdentify Machinery and Equipment NeededTypes and UsesSpecification, Capacity and EfficiencyOrigin of Machinery (Supplier Local or Imported)Manner of TransportInstallation PlanBalancing of Capacities

Machinery Capacity vs Desired Maximum Output

THISNOT THESE

Structural RequirementsBuilding Types and UsesDetailed Engineering DesignStructural Lay-Out

Facilities/UtilitiesCommunicationWater (Volume Required, Sources)Power/Fuel (Capacity Requirement) SourcesTransportationAlternative Sources

Land and Other Physical RequirementsDETERMINE:AreaSite, Type and Cost of Building and LandBodies of Water RequiredLand Improvement such as, roads, drainages, irrigation

LocationFactors to consider:

Accessibility to, and Availability of, Raw Material SourcesAvailability of Cheap or Moderately-Priced Utilities (e.g., power, water and fuel)Combined cost of Transporting Raw Materials and Fuel to the Plant SizeProximity of Distributing OutletsAvailability of Skilled and Unskilled LaborsSuitability (for Agricultural Projects)

Describe the Location

Physical ConditionDistance from Major Growth CentersCombined Cost of Transporting Raw Materials and Fuel to the Plant SizeOthers Factors Considered

Location Map

Indicate Major Landmarks or Establishments

30 kms awayPLANTBURGER HAUS

25 kms away10 kms away60 kms awayFactory worker

Technical Manpower Requirement and OrganizationTechnical Skills required by the Project and Number of Skilled PersonnelUnskilled Labor RequirementsAnalysis of Manpower Skills in the Location of the ProjectSources of Skilled and Unskilled LaborTechnical Organizational Chart

Review of Laws Affecting the ProjectIndustryAgricultureNatural ResourcesAgrarian ReformPatent/Licensing