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