Seasoned Tomato Ketchup Thesis

Feasibility Study: Pop’s Essential Assorted Condiments Enterprise

Acknowledgments

JUAN ANTHONY ROQUELIN G. BAUN:

“For I know the plans I have for you, plans to prosper you and not to harm you,plans to give you hope and a future.” (Jeremiah 29:11)

“Do your best, don’t give up, and your hard work will be rewarded.” (2 Chronicles 15:7)

I acknowledge these two biblical passages as my encouragement during the making of this feasibility study. I thank the Lord God for all the blessings He has bestowed upon me. At this moment, I would like to thank those who have contributed in special ways in this study.

To my family, Dad, Mom, Angela, Ampa, Mike, Jack, Don, Ligli, Icy, and Gabby, for the love, prayers and support you have given me. To my Dad, for supporting me in my expenses. To my Mom, for helping me in the financial projections.

To all of my friends and the parents of my closest friends, for the support you have given me all through the days of this study and also allowing my close friends to help and support me.

Last, to my Mom’s friends in Christ Commission Fellowship and Bible Study Fellowship, and my friends in Victory Christian Fellowship, for your strong prayers—I thank God for each of you.

PATRICK RYAN Z. DE DIOS:

I would like to thank the people who supported us in our thesis. My parents who provided me an opportunity to study. They gave me physical, mental and financial support. The people who supported us and helped us through tough times. I would like to thank Rommel for the help and consultation of our thesis. I would like to thank Mr. Napa for giving us advise on our thesis and never gave up on us through troubled times and being our thesis adviser. I would like to thank my friends, Mark U., James, Charles, Michael, Nikolas, Mark V., Felix, Randy, Chino, my brother Patrick Henry because they provided us guidance and helped us in our thesis. I would like to thank the big guy above (God) for giving us strength, will, and hope to strive in our thesis. I would like to thank all of my new and old friends because they are the inspiration, and their dedication made us survive the thesis to the end. I would like to thank the people that I did not mention by name because if it weren’t for them I would be lonely. Thank you all for your undying support. Thank you for the people who made our thesis feasible, if it weren’t for them our thesis is empty. I would thank our new technology, because it made our thesis more fast and easy. The people who are reading our thesis right now, a word of advice—“Don’t give up, stick to what you believe in and believe in your self.”

1


Table of Contents Pages

Acknowledgments 1

Table of Contents 2-5

I. Chapter 1: Executive Summary 6-8

1.1. Name of the Firm 6

1.2. Location 6

1.2.1. Head Office 6

1.2.2. Plant Site 6

1.3. Brief Description of the Project 6

1.4. Conclusion 6-8

1.4.1. Market Feasibility 6-7

1.4.2. Technical Feasibility 7

1.4.3. Management Feasibility 7-8

1.4.4. Financial Feasibility 8

1.4.5. Socio-economic

8

II. Chapter 2: Introduction/ Background of the Study 9-11

2.1. Brief Background of the Study 9

2.2. Objective of the Study 10

2.3. Operational Definition of Terms 10-11

2.4. Scope and Limitations of the Study 11

III. Chapter 3: Market Study 12-18

3.1. Objectives of the Study 12

3.2. Research Design and methodology 12-14

3.3. Demand 14-15

3.3.1. Demand for the Past Years 14-15

3.3.2. Major Consumers of the Product 15

3.3.3. Projected Demand 15

3.4. Supply 16

3.4.1. Supply for the Past Years 16

3.4.2. Projected Supply 16

2


3.5. Demand and Supply Analysis 16

3.6. Projected Sales 17

3.7. Marketing Strategies/Programs 17-18

3.7.1. Product 17-18

3.7.1.1. Product Category/Quality and Style 17

3.7.1.2. Brand 17-18

3.7.1.3. Packaging 18

3.7.2. Pricing 18

3.7.3. Place of Distribution 18

3.7.4. Promotions/Advertising 18

IV. Chapter 4: Technical Study 19-28

4.1. Product 19

4.1.1. Description of the Product 19

4.1.2. Uses of the Product 19

4.2. Manufacturing Process 19-24

4.2.1. Description of the Process 19-24

4.2.2. Alternative Process Considered 24

4.3. Production/Operation Schedule 25

4.4. Plant/Business Location 25

4.5. Building and Improvements 25

4.6. Plant/Business Center Layout 25

4.7. Machinery and Equipment 25-26

4.8. Raw Materials and Supplies 26

4.9. Utilities 26

4.10. Waste Disposal 26

4.11. Direct Labor Requirements 27

4.12. Pre-operating Timetable 27-28

V. Chapter 5: Management Study 29-32

5.1. Form of Business Ownership 29

5.2. Capitalization 29

5.3. Organizational Structure 29-30

3


5.4. Manpower Requirement 30

5.5. Compensation 30

5.6. Organizational Policies 31-32

5.7. Legal Requirements 32

VI. Chapter 6: Financial Study 33-40

6.1. Total Project Cost 33

6.2. Sources of Financing 33

6.3. Financial Projection 33-37

6.3.1. Assumptions 33-34

6.3.2. Projected Income Statements 35

6.3.3. Projected Cash Flow Statements 36

6.3.4. Projected Balance Sheet 37

6.4. Financial Analysis 37-40

6.4.1. Ratios 37-39

6.4.1.1. Liquidity Ratio 37

6.4.1.2. Profitability Ratio 38

6.4.1.3. Asset Management Ratio 39

6.4.2. Break-Even Point Analysis 39-40

6.4.3. Capital Recovery 40

VII. Chapter 7: Socio-economic 41

7.1. Contribution to the Philippine Economy 41

7.2. Employment Generation 41

7.3. Social Desirability 41

7.4. Others 41

VIII. Appendixes 42-76

Appendix A (Basis for Pricing of the Seasoned Tomato Ketchup) 42

Appendix B (Production Schedule) 43

Appendix C (Business Site Location) 44

Appendix D (Business Site Layout) 45

Appendix E (List of Equipments) 46

Appendix F (List of Raw Materials) 47

4


Appendix G (List of Office and Sanitary Supplies) 48

Appendix H (Utilities Cost) 49

Appendix I (Survey Question) 50

Appendix J (Results of Survey: out of 100 respondents) 51-53

Appendix K (Map of Las Piñas City) 54

Appendix L (Basis of Research) 55-60

Appendix M (Minimum Wage) 61

Appendix N (List of Supplier of Materials) 62

Appendix O (List of Business Establishments to be Supplied) 63-64

Appendix P (Breakdown of Raw Materials for 355g) 65

Appendix Q (Breakdown of Raw Materials for 1kg) 66

Appendix R (Breakdown of Price: Labor Cost, Utilities, Transportation 67-68

Cost, Label Cost, and Depreciation Cost)

Appendix S (Schedule of Expenses, Finished Goods Inventory, Income 69-70

Tax, and Sales Computation)

Appendix T (Logo Design) 74

Appendix U (Print Label) 75

Appendix V (Marketing Advertisement) 76

IX. References 77

5


Chapter 1

Executive Summary.

1.1 Name of the Firm

The firm is to be known as Pop’s Essential Assorted Condiments Enterprise

(P.E.A.C.E.). The reason for the name Pop is in lieu with the proponents’ (authors of this

study) close relationship with their dads. This is dedicated to fathers, for their

unconditional love and hard work. The name Essential Assorted Condiments will define

the product that will be manufactured by the firm.

1.2 Location

1.2.1 Head Office

The head office is located at the plant site.

1.2.2 Plant Site

The plant is located at Block 2 Lot 5 PNB Homes, Talon Dos BF Resort Village,

Las Piñas City. It has an area of one hundred twenty square meters.

1.3 Brief Description of the Project

The proposed business is a home-based business that will produce a mixed

condiment called Seasoned Tomato Ketchup, a mixture of tomato ketchup and liquid

seasoning. The product will be used to add flavor to a different variety of foods like

adobo, afritada, menudo, morcon, pizza, fried foods, grilled foods, and sweet & sour

dishes.

1.4 Conclusion

1.4.1 Market Feasibility

For the sake of conservatism and for the purpose of this feasibility study, the

6


proponents limited their target market to residents of Las Piñas with ages ranging from

15-64 years of age or otherwise known as the working group as classified by the National

Statistics Office, who are either male or female, and those who belong to class C (middle

class) and D (lower class) socioeconomic status. The product will be coursed or sold

through convenience stores, sari-sari stores, small scale grocery stores, small eateries,

fast foods and restaurants. Since there are no manufacturing firms of condiments present

in Las Piñas City, there is a big supply and demand gap. Therefore, there is an

opportunity for the proposed business to operate in this area. There are no direct

competitors for the condiment seasoned tomato ketchup, but there are other condiments

present in the market. The proponents will promote the product to and through the

owners of the convenience stores, fast-food chains, restaurants, sari-sari store, small scale

grocery stores, and through handing out free samples that come with fliers to be posted in

their stores visible to the customers.

1.4.2 Technical Feasibility

The product is seasoned tomato ketchup. The product will be marketed in two

different pack sizes; 350ml and 1 liter plastic bottles. The number of products produced

per day would be 50 units of 355g of seasoned tomato ketchup in 350ml plastic bottle and

4 units of 1kg of seasoned tomato ketchup in 1 liter bottles. All the equipments, materials,

and supplies that will be used are enumerated in Appendices “E”, “F”, and “G”. Manual

labor will be used to produce and package the product. The owner will make sure that

productions are up to standards.

1.4.3 Management Feasibility

The ownership of the proposed business will be in a form of sole proprietorship.

7


The organizational structure will consist of the owner and a worker/ employee, working

hand in hand. The employee shall be trained and shall abide by set management policies.

The owner will operate the business in accordance with Ordinances and within legal

boundaries. It shall, likewise, operate in consonance to its social obligation to the

community.

1.4.4 Financial Feasibility

The initial investment for the proposed business is Ph 200,000.00. The source of

investment would come from the contribution of the owner. The proposed project is

feasible considering that the investment, based on certain assumptions, will be recovered

at 2 years and 2 months of operations.

1.4.5 Socio-economic

The business would provide benefits to the people living in Las Piñas due to the

fact that the business will earn money, and therefore the profit generated will add up to

the flow of income. The business would also acquire the mandatory licenses and permits

to legally conduct the business. The owner will pay the proper and necessary taxes to the

government. The business will perform its dealings in a just and honorable manner.

8


Chapter 2

Introduction/ Background of the Study

2.1 Brief Background of the Study

In the early 16th century, ketchup was very different in its structure compared

nowadays. It was first made using mushroom, walnut, oysters, and fish, to which several

ingredients were then added. Its original color was brown, and was changed to color red

from the invention of food coloring. Tomato was known to the world as one of the

ingredients in ketchup through the efforts of early explorers. Some other Southeast Asian

countries had it based on kidney beans.

Eventually the production of ketchup developed and became popular, and people

started using it in their meals because of the different flavor it gave to food, and also

because of its long shelf life. Homemade condiments started to sell in the market, and

later on companies started to operate in producing condiments.

Most households buy condiments like fish sauce, ketchup, seasoning, soy sauce,

and vinegar to add up flavors in their food. Restaurants purchase condiments to

compliment the food that they provide. A cook in a restaurant would use different kinds

of condiments depending on the recipe to be prepared for the customers. Due to these, the

proponents thought of creating a product which consists of tomato ketchup and liquid

seasoning.

9


2.2 Objective of the Study

The objectives of the feasibility study are the following:

To determine the feasibility of the product in the market.

To determine if the product would be profitable.

2.3 Operational Definition of Terms

These are the operational terms which are necessary in the proposed study.

1. Condiment- (origin—Latin condimentum, from condire ‘to pickle’) A sauce, relish,

spice, etc. used to season food. It gives flavor to a variety of dishes.

2. Assorted- (origin—Old French assorter, from sorte ‘sort, kind’) It is an adjective for a

product produced from various sorts of materials mixed together.

3. Ketchup- (origin—perhaps from a Chinese word meaning ‘tomato juice) In US it is

called as catsup. It is a sauce made from tomatoes, and sometimes banana. It has a

nutrient that is good for the heart.

4. Seasoning- It can be salt, herbs, or spices added to food to enhance the flavor.

5. Inputs- It is the raw materials bought by an individual or an organization from a

supplier to be used according to its purpose.

6. Process- It is the procedure of developing an input into a finish product.

7. Output- It is the finished good produced out of the inputs.

8. Mixing- It is the process of combining two or more variables into one element.

8. Hygiene- (origin—from Greek hugieinē tekhnē ‘art of health’, from hugiēs ‘healthy’) It

is a conditions or practices that help to maintain good health, prevent disease, and achieve

cleanliness in the area.

10


9. Packaging- It is the process of arranging or tying into a package to protect the output

from risk.

10. Marketing- It is a strategy of promoting a useful idea, either tangible or non-tangible

product, to the society.

11. Pop- (origin—abbreviation of poppa) It is an informal calling of one’s father.

12. Essential- things that is absolutely necessary.

2.4 Scope and Limitations of the Study

The proposed study is limited to the area of Las Piñas City. The reason for this

location is because the proponents reside in Las Piñas. The information gathered in the

study was limited because of the non-existence of the product in the market. Therefore,

data used are based on related products like ketchup and other kinds of seasoning. The

assumptions and financial statements only account for a 3-year projection starting year

2007.

11


Chapter 3

Market Study

3.1 Objectives of the Study

The objectives of this market study are the following:

To determine the target market of the proposed product.

To determine the projected sales of the proposed business.

To determine how to distribute the product to its target market.

To determine the price of the product.

3.2 Research Design and Methodology

Type of Research Design

The proponents used the descriptive research plan. They conducted a survey

through questionnaires given to a varied group of respondents. Questionnaires were

given to 100 respondents using the Slovene’s Formula to come up with the appropriate

number of respondents (shown below):

= ____508,996

(1 + 508,996 (.10)²)

= 100 respondents for the survey questionnaire

When N = Estimated Total Population of Las Piñas as of year 2007E = Margin for Error (10%)

12


Sources of Primary Data

In addition to the survey questionnaires, the proponents participated in seminars

related to the study. Also through participating in seminars, the proponents were able to

interview people who already have experience in the field of condiments manufacturing.

Source of Secondary Data

The proponents’ secondary data came from various websites found in the internet

on related matters. Additional data on condiments were gathered from news articles.

Other data and figures came from government agencies.

Survey Method

The proponents used probability method in their survey questions to accumulate

data for the project. The respondents are residents and those living in Las Piñas City,

mainly those in the socio-economic status C and D.

Sampling Design

For this study, the target markets are individuals aged 15-64 years old, male or

female, under class C and D socioeconomic class, who live in the area of Las Piñas City.

These prospects are those who want to buy condiments to add flavors in their food. By

using the data gathered from the National Statistics Office, the proponents accumulated

the computation of the quantity of target market. In the year 2000, the total population of

Las Piñas City is 472,780, and the number of households is 97,962 with an annual growth

rate of 1.06 percent.

13


Since there is no data for the population of the year 2001 and onwards, the

proponents derived data based on annual growth rate provided by the National Statistics

Office (NSO) for the following years.

Population in Las Piñas

Note: Annual growth rate in population in the National Capital Region is 1.06% and average 4.8 members per household based on data from the National Statistics Office (Appendix L).

For the sake of conservatism and for the purposes of this study, we limited the target market as follows:

Projected marketYear Number of

population(A)

Socioeconomic C and D

(B) = (A) x (65%)

Age group 15 to 64 years old

(C) = (B) x (59.2%)

Target market(D)

= (C) x (72%)2007 508,996 330,847 195,862 141,0212008 514,391 334,354 197,938 142,5152009 519,844 337,899 200,036 144,026

Note: Based on the data from www.manilastandardtoday.com, 65% of the total population belong to the socioeconomic class C & D, and the data from NSO, 59.2% of the population comprises the age group of 15-64 (Appendix L). While, 72% answered in the survey question that they will avail the product (Appendix J).

3.3 Demand

3.3.1 Demand for the Past Years

The consumption for condiments for the past years is shown below:

Demand for the past seven yearsYear

Number of

population(A)

Number of

household(B)

Demand per day in

grams(C)

Demand of households

per day(D)

= (B) x (C)

Demand of household per year in grams

(E) = (D) x (365)

Demand of household per year in

metric tons(F) = (E) / 1,000,000

Year Number of population

(A)

Number of household

(B)

Annual growth

(C)

Increased number of population

(D) = (A) x (C)

Increased number of household

(E) = (B) x (C)2000 472,780 97,962 1.06% 5,011 1,0382001 477,791 99,000 1.06% 5,065 1,0492002 482,856 100,050 1.06% 5,118 1,0612003 487,974 101,110 1.06% 5,173 1,0722004 493,147 102,182 1.06% 5,227 1,0832005 498,374 103,265 1.06% 5,283 1,0952006 503,657 104,360 1.06% 5,339 1,1062007 508,996 105,466 1.06% 5,395 1,1182008 514,391 106,584 1.06% 5,453 1,1302009 519,844 107,714 1.06% 5,510 1,142

14


2000 472,780 97,962 16.1 1,577,188 575,673,693 576Year

Number of

population(A)

Number of

household(B)

Demand per day in

grams(C)


per day(D)

= (B) x (C)


(E) = (D) x (365)


metric tons(F) = (E) / 1,000,000

2001 477,791 99,000 16.1 1,593,900 581,773,500 5822002 482,856 100,050 16.1 1,610,805 587,943,825 5882003 487,974 101,110 16.1 1,627,871 594,172,915 5942004 493,147 102,182 16.1 1,645,130 600,472,523 6002005 498,374 103,265 16.1 1,662,567 606,836,773 6072006 503,657 104,360 16.1 1,680,196 613,271,540 613

Note: Demand per day in grams of condiments is based on the “per daily capita food basket” as found in www.fnri.dost.gov.ph (Appendix L).

3.3.2 Major Consumers of the Product

The major consumers of the products are:

Residence of Las Piñas.

Aging from 15-64 years old either male or female.

Class C and D socioeconomic.

Note: product will be sold through convenience stores, sari-sari stores, small scale groceries, small eateries, fast food chains and restaurants.

3.3.3 Projected Demand

Projected demand Year

Number of

population(A)

Number of

household(B)

Demand per day in grams *

(C)


per day(D)

= (B) x (C)


(E) = (D) x (365)


metric tons(F) = (E) / 1,000,000

2007 508,996 105,466 16.1 1,698,003 619,770,949 6202008 514,391 106,584 16.1 1,716,002 626,340,876 6262009 519,844 107,714 16.1 1,734,195 632,981,321 633

The projected demand for the product for the next three (3) years starting 2007 is based on the demand for the same during the last six (6) years as shown in the table preceding this.

15

http://www.fnri.dost.gov.ph/


3.4 Supply

3.4.1 Supply for the Past Years

Supply for the past seven years (in metric tons)

Note: Condiments supplies for year 2000 is shown in www.bps.dti.gov.ph; 47% of producers of condiments are in the National Capital Region as stated in www.intracen.org; data for the years 2000-2009 is

derived based on a 10% incremental per year as it was stated that there is a 5% increase in domestic and 5% increase in import, respectively.

3.4.2 Projected Supply

Projected supply (in metric tons) Not e:

Figures derived from table showing supplies in the past years; Las Piñas population is 4.76% of total NCR population

3.5 Demand and Supply Analysis

Demand and supply gap (in metric tons)Year Number

of population

Target market

Projected demand

Projected supply

Demand-supply gap

2007 508,996 200,221 620 415 2052008 514,391 202,343 626 456 1702009 519,844 204,488 633 502 131

Year Condiment supplies in the

Philippines(A)

Annual growth

(B)

Increased quantity of

supplies(C)

= (A) x (B)

Condiment supplies in NCR

(D)= (A) x (47%)

2000 9,510 10% 951 4,4702001 10,461 10% 1,046 4,9172002 11,507 10% 1,151 5,4082003 12,658 10% 1,266 5,9492004 13,924 10% 1,392 6,5442005 15,316 10% 1,532 7,1982006 16,848 10% 1,685 7,918

Year Condiment supplies in the

Philippines(A)

Annual growth

(B)

Increased quantity of

supplies(C)

= (A) x (B)

Condiment supplies in NCR

(D)= (A) x (47%)

Condiment supplies in Las Piñas

(E) = (D) x (4.76%)

2007 18,532 10% 1,853 8,710 4152008 20,386 10% 2,039 9,581 4562009 22,424 — — 10,539 502

16

http://www.intracen.org/


3.6 Projected Sales

Year P.E.A.C.E. DAILY PRODUCTION Monthly(D)

= (C) x (26)

Annual(E)

= (D) x (12)

Annual(F)

= (E) / 1,000,000355g bottle

(A)1kg bottle

(B)Total (C) = (A) + (B)

2007 17,750g 4,000g 21,750g 565,500g 6,786,000g 6.79metric tons2008 17,750g 4,000g 21,750g 565,500g 6,786,000g 6.79metric tons2009 35,500g 8,000g 43,500g 1,131,000g 13,572,000g 13.57metric tons

3.7 Marketing Strategies/Programs

3.7.1 Product

3.7.1.1 Product Category/Quality and Style

The proposed product is a mixture of liquid seasoning and tomato ketchup.

It will weigh 355g with a volume of 350 ml plastic bottle, and 1kg with a volume of 1

liter. Raw materials needed to produce the product are detailed in Appendix F.

3.7.1.2 Brand

The brand name shall be ‘Pop’s Seasoned Tomato Ketchup’ as it is a

17


combination of tomato ketchup and liquid seasoning. The name is derived from its

business name, Pop’s Essential Assorted Condiments Enterprise. (See Appendix U)

3.7.1.3 Packaging

The proposed product will be packed in plastic bottles with volume

capacity of 350ml and 1 liter. The bottles shall necessarily be sealed. The label will be

printed in a sticker paper by the proponents to reduce the cost of the product.

3.7.2 Pricing

The price of the seasoned ketchup shall be based on raw materials and other

related expenses inclusive of mark-up. The 355g and 1kg package will initially be priced

at thirty-five pesos (Php 35.00) and eighty-five pesos (Php 85.00), respectively. (See

Appendix A)

3.7.3 Place of Distribution

The place of distribution is at Las Piñas City. It will be distributed to convenience

stores, eateries, fast food chains, restaurants, sari-sari stores, and small scale groceries

where the target market is situated. End-users or consumers shall purchase the products

from these retail outlets.

3.7.4 Promotions/Advertising

Promotions will be done through free samples that come with posters. These

posters shall be positioned in the convenience stores, sari-sari stores, and small scale

groceries. A sample of said poster is shown in Appendix V. The proponents will make

arrangements with interested fast food chains and restaurants to use and promote the

condiments.

18


Chapter 4

Technical Study

4.1 Product

4.1.1 Description of the Product

Seasoned tomato ketchup is a mixture of tomato ketchup and liquid seasoning

packed in one as a mixed condiment. It will be packed in plastic bottles for easy

convenience as it lighter than glass bottles and is definitely cheaper. The color of the

product is darker than the regular ketchup, while the texture is similar to it. The

product’s shelf life is three years.

4.1.2 Uses of the Product

The use of the product is to compliment different kinds of food such as adobo,

afritada, menudo, morcon, pizza, fried foods, grilled foods, sweet and sour dishes, and

other variety of dishes.

4.2 Manufacturing Process

4.2.1 Description of the Process

The processes in producing the proposed product are the following:

A. Preparing of ingredients and equipments (2 mins.)

Equipments and ingredients are brought out to the kitchen to prepare for the

production. The ingredients for making the tomato ketchup and liquid seasoning consist

of tomato, vinegar, sugar, cornstarch, water, salt, onion powder, garlic powder, black

pepper ground, all spice powder, sodium benzoate, potassium sorbate, catsup red #600,

chocolate brown, strawberry red, union sauce, caramel premium, soya bean, vetsin,

19


innosonate monosodium phosphate, rock salt, and citric acid anhydrous. The equipments

needed to prepare the seasoned tomato ketchup are a large cauldron (with the capacity of

4400ml), stock pot (with the capacity of 5000ml), sauce pot, stove, blender, whisk, ladle,

kitchen scale, measuring cup, measuring spoon, funnel, chopping board, stainless steel

paring and kitchen knife, strainer, hand mixer, heat gun, bowl and kettle.

B. Boiling of water in the kettle (3 mins.)

Put water inside the kettle, and bring it to a boil.

C. Pouring of hot water into the cauldron and sauce pot (3 mins.)

Transfer the hot water from the kettle to the cauldron and sauce pot to sanitize the

said equipments before using it.

D. Processing of ingredients for tomato ketchup and liquid seasoning (1 hr. & 52 mins.)

I. Tomato ketchup (1 hr. & 34 mins.)

1. Preparing of tomatoes (41 mins.)

a) Boiling of water in the stock pot (3 mins.)

Put water into the stock pot, and bring it to a boil.

b) Washing of tomatoes (3 mins.)

Place the tomatoes in a bowl of water, and rinse it one by one in

the water thoroughly.

c) Preparing the tomatoes for cutting (4 mins.)

Place the tomatoes on the chopping board, and use the kitchen

knife to carve an X mark on the middle of the top part of the

tomato for easy peeling of the tomato’s skin later on.

d) Boiling of tomatoes (10 mins.)

20


Put the tomatoes in the stock pot until it softens.

e) Place the tomatoes in cold water (5 mins.)

Place the tomatoes in a bowl of cold water with the use of a

strainer and a potholder.

f) Peeling the tomatoes (5 mins.)

Peel the skin of the tomato using a paring knife.

g) Cut the tomato in half and scoop the seeds out (5 mins.)

h) Blending of tomatoes (6 mins.)

Blend the tomatoes using the blender until it liquefies.

2. Weighing of ingredients (8 mins.)

This part of the procedure focuses on the specified volume and weight

of the ingredients to be mixed in the cauldron using the kitchen scale, measuring

cup and measuring spoon. This will indicate the volume of outputs to be made.

3. Mixing of ingredients in the cauldron (5 mins.)

Place the following ingredients (in order: water, sugar, vinegar, salt,

onion powder, garlic powder, black pepper ground, all spice powder, blended

tomato, corn starch, and potassium sorbate) in the cauldron, and mix it using the

hand mixer.

4. Cooking the mixed ingredients (30 mins.)

Cook the ingredients while mixing it using a whisk until it is sufficient

in thickness.

5. Add the food coloring and preservative (3 mins.)

Put the food coloring that is the following: catsup red #600, chocolate

21


brown and strawberry red in the mixed ingredients. Then, add the sodium

benzoate to the mixed ingredients as a preservative.

6. Cooling (7mins.)

After mixing all the materials for the tomato ketchup, turn off the stove,

and continue stirring it.

II. Liquid seasoning (18 mins.)

1. Weighing of ingredients (8 mins.)

This part of the procedure focuses on the specified volume and weight

of the ingredients to be mixed in the stock pot using the kitchen scale, measuring

cup and measuring spoon. This will indicate the volume of outputs to be made.

2. Mixing of ingredients in the stock pot (10 mins.)

Place the following ingredients (in order: union sauce, caramel

premium, soya bean, water, sugar, rock salt, vetsin, innosonate monosodium

phosphate, sodium benzoate, and citric acid anhydrous) in the stock pot, and mix

it using the hand mixer.

E. Putting both ingredients in the sauce pot (5 mins.)

After the process of making a tomato ketchup and liquid seasoning, the

ingredients are now poured in a sauce pot. Potholder will be used to minimize the heat in

the hand of the cooked ingredient of tomato ketchup.

F. Mixing both ingredients (10 mins.)

The ingredients are now mixed by slanting the saucepot slightly, and by using of

hand mixer to merge it well.

G. Filling into plastic bottles (20 mins.)

22


The seasoned tomato ketchup will be transferred into the plastic bottles by using a

ladle and funnel. The ladle will be used for scooping the mixed condiment into the

saucepot through the funnel to the bottle.

H. Labeling and sealing of bottles (30 mins.)

The product label printed in the sticker paper and the cap seal will be attached to

the bottles. The heat gun will be used in melting the seal to the cap of the bottle.

I. Putting in the storage room (8 mins.)

The final product will be placed inside a plastic bag in the storage room.

J. Cleaning of the equipments and production area (30 mins.)

All the equipments will be cleaned with the use of a dishwashing liquid and

scouring pad with sponge. The kitchen will also be cleaned using a walis tambo, dust pan,

mop, and disinfectant spray to guaranty sanitation in the production area.

23


4.2.2 Alternative Process Considered

In case of substandard conditions during the production time like blackout of

electricity, the whisk will be used in stirring of the ingredients in the cauldron, stock pot

and sauce pot. The advantage of this alternative process is that the cost of electricity will

be reduced. The disadvantage of it is that the time of production would take longer.

24


4.3 Production/Operation Schedule

The business operation starts from 8:00am and it ends at 5:00pm. Work time will

be for eight (8) hours per day for twenty six (26) days a month from Monday till Saturday

as allowed in the labor code. The proponents planned that there would be two operations

in a day, one in the morning and the other one in the afternoon. Production will be in

quantity of twenty five (25) bottles of 350ml capacity and two (2) bottles of 1liter

capacity in the morning from 8:00 am to 12:00 noon; and in the afternoon from 1:00 pm

to 5 pm, production will be of the same quantity. The reason for the selection of the said

production schedule is to ensure good quality. (See Appendix B)

4.4 Plant/Business Location

The location of the plant is at the house owned by Mrs. Lilia G. Baun, having a lot

size of one hundred twenty square meters, located at BF Resort Village. (See Appendix

C)

4.5 Building and Improvements

The improvements in the plant will be the two brand new exhaust fans. One will

be placed in the kitchen and the other one will be placed in the office/stock room which

also they store some of the raw materials.

4.6 Plant/Business Center Layout

This is the illustration of the manufacturing plant of the proposed business. Since

it is a backyard industry, the plant location is the house owned by Mrs. Lilia G. Baun and

there is no need for rental expense. (See Appendix D)

4.7 Machinery and Equipment

The Pop’s Essential Assorted Condiments Enterprise would purchase the

25


following equipments: Stove, sauce pot, cauldron, stock pot, stainless steel kitchen knife,

chopping board, strainer, kitchen scale, measuring cup, measuring spoon, ladle, whisk,

funnel, refrigerator, blender, whistling kettle, hand mixer, heat gun, and computer with a

printer. (See Appendix E)

4.8 Raw Materials and Supplies

The raw materials needed to produce seasoned tomato ketchup are the following:

tomato, vinegar, sugar, corn starch, mineral water, iodized salt, onion powder, garlic

powder, black pepper ground, all spice powder, sodium benzoate, potassium sorbate,

catsup red #600, chocolate brown, strawberry red, union sauce, caramel premium, soya

beans, vetsin, innosonate monosodium phosphate, rock salt, and citric acid anhydrous.

(See Appendix F)

The office and sanitary supplies necessary for the business operation are the

following paper trimmer, bond paper (long and short), official receipt, ink (black and

white), surgical gloves, hairnet, mask, apron, trash can, walis tambo, dust pan, scouring

pad with sponge, alcohol, dishwashing liquid, disinfectant spray, tissue roll, mop stick,

cotton map, potholder, and plastic bag. (See Appendix G)

4.9 Utilities

The utilities needed in the daily operation of the proposed business are the

following: electricity, water, and telephone. (See Appendix H)

4.10 Waste Disposal

The waste of the proposed business shall be collected by the garbage collector of

the municipal city of Las Piñas on Saturdays. The owner purchased a trash can to dispose

off the waste from the production. The skin of the tomatoes will be used as a fertilizer for

26


the plants in the garden (See Appendix L).

4.11 Direct Labor Requirements

The employee must comply with the following conditions: 21-40 years old, male

or female, preferably a resident of Las Piñas City and has at least 2 years work

experience and willing to be trained, enjoys working, physically healthy, and of good

moral character.

4.12 Pre-operating Timetable

The pre-operating activities of the project are projected at 34 weeks from

the first activity to the start of the operation. The essential activities are making a

feasibility study, leasehold improvements, acquiring permits and licenses, searching and

acquiring a contract to suppliers, direct materials, and potential stores.

Activity Description Immediate Predecessors

Time Duration (weeks)

A Create a business plan None 14B Secure Permits & Licenses A 3C Search for suppliers & potential stores A 4D Plant improvement B 1E Purchase & installation of equipments,

sanitation & office suppliesD 4

F Hire and train of employee E 2G Secure a contract with suppliers of direct

materials and potential stores C 3

H Purchase of direct materials from suppliers

F, G 2

I Start of operation I 1

27


Activity Path Calculation

Activity Path Breakdown of time Total (weeks)A,B,C,D,E,F,G,H,I 14,3,4,1,4,2,3,2,1 34

The critical path A, B, D, E, F, H, I include all of the required activities that

should be done before the start of operation. Licenses and permits, training of employee,

installations of machineries and equipments, improving the construction of the plant are

required to the operations and it’s to be acquired before the start of the operation.

28


Chapter 5

Management Study

5.1 Form of Business Ownership

The proposed business will be in a form of sole proprietorship. He will contribute

the capital to the business. The proponents have decided to be a sole proprietor because

they want the business as simple as it can be.

5.2 Capitalization

The initial investment would be worth Php 200,000 to finance all the expenses the

business accumulated.

5.3 Organizational Structure

Since the proposed business is a sole proprietorship, this would be the structure of

the organization, the owner and his personnel.

OWNER/MANAGER:

— He will give an initial investment amounting of Ph 200,000.00.

— He will be accountable in purchasing all necessary requirements like permits &

licenses, raw materials, equipments, supplies, and utilities.

— He will hire and manage the employee.

— He will deliver the goods to the clients.

29


— He will help the worker/employee in some of the production processes.

— He will market the product to potential clients.

— He will be responsible for all the financial records of the business, and such other

business activity.

WORKER/EMPLOYEE:

— His functions are preparing, boiling, blending, weighing, cooking, mixing, and

packaging for the production.

5.4 Manpower Requirements

The proposed business will hire one worker/employee to do the production with

the help of the owner. The worker/employee shall be paid a fair and just pay. (See

Appendix M)

The salary of the employee in the business is shown in the table below.

Type of employee

Number of

employee

Daily salary cost

(In Php)

Number of work days

Monthly salary cost (In Php)

Annual salary cost, with 13th

Month Pay(In Php)

Mixer 1 315 26 days/month 8,190 106,470

5.5 Compensation

The employee’s benefits are SSS, Philhealth, and Pag-ibig fund. The employer’s

share are the following:

Employee’s Benefits: Monthly(In Php)

Annual, with 13th Month Pay

(In Php)SSS Contribution 495.30 6,438.90Philhealth Contribution 100.00 1,300.00Pag-ibig Contribution 100.00 1,300.00Total 695.30 9,038.90

30


5.6 Organizational Policies

Rules and regulation in the plant: (If not followed, there would be corresponding

disciplinary actions including warning, reprimand, salary deduction, or layoff that the

manager will undertake just to make sure harmony is present in the plant.)

1. Working Policy

Employee must wear the proper attire—glove, hairnet, face mask, and

apron—to ensure hygiene & sanitation in the production area.

Employee must not wear any of the following: sando, short sleeve,

short, and sandals or slippers.

Employee must wash their hands and face with soap and water before

touching any materials in the plant. Isopropyl alcohol is provided near

the production area. The employee also is encouraged to wash his

hands and face as necessary.

2. Attendance and Punctuality

Employee must be always on time at 8:00am in the working area.

Employee has only one hour lunch break from 12:00-1:00pm, he is

supposed to return back to the working area after the break.

Employee is not forced to work overtime, so they are free to go exactly

after accomplishing eight hours of work.

3. Discipline

31


Drinking inside or under the influence of alcohol before entering the

working area is strictly prohibited.

Smoking inside the working area is strictly prohibited.

No bringing of deadly weapons to the business site.

No damaging, destroying, or stealing property of property.

Worker should conduct himself in a proper manner.

5.7 Legal Requirements

The permits and licensing that the proposed business, P.E.A.C.E., would need to

comply are seen in the table below:

Legal requirements Fee1. DTI registration Ph 300.002. Barangay clearance Ph 100.003. Homeowner’s clearance Ph 100.004. DTI accreditation certificate Ph 500.005. DOLE registration Ph 500.006. BFAD registration Ph 700.007. BIR registration Ph 2,000.008. Municipal license Ph 50.009. Mayor’s permit Ph 7,500.0010. Sanitary permit Ph 2,000.0011. Garbage permit Ph 12,000.0012. Electronic inspection permit Ph 100.0013. Building inspection permit Ph 100.0014. Fire inspection permit Ph 20.0015. Plumbing inspection permit Ph 20.0016. Mechanic inspection permit Ph 20.0017. Others: Miscellaneous fee Ph 10.00

Total Ph 26,020.00

32


Chapter 6

Financial Study

6.1 Total Project Cost

The initial investment is Ph 200,000.00 which will cover all the expense to

start operation of the proposed business.

Project’s Cost Amount (in Php)Raw Materials (for 3-mos. Production)EquipmentsSalaries (for 3 months)Taxes & LicensesOther Operating Expenses (for 3 months)Supplies (for 3 months)Utilities (for 3 months)Transportation Expenses (for 3 months)Marketing Expenses (for 3 months)Allowance for Other Expenses

40,760.1448,220.0026,670.0026,020.0016,310.0019,394.538,580.007,500.006,000.00545.33

Total Projected Cost 200,000.00

6.2 Sources of Financing

100% of the capital that is put into the business comes from the owner’s personal

resources or funds.

6.3 Financial Projections

6.3.1 Assumptions

* Time table: The annual projected years would cover from year 2007 to

year 2009.

- Schedule of finished goods inventory, income tax and sales

computation (see Appendix S).

* Year 2007

- The annual volume of production would be at 15,600 units of

355g seasoned tomato ketchup, and 1,248 units of 1kg seasoned

33


tomato ketchup.

- The schedule of expenses (see Appendix S).

- Selling price (see Appendix A).

- There are 58 number of clients, who owns convenience stores,

fast-food chains, restaurants, sari-sari stores, and small scale

grocery stores (See Appendix O).

* Year 2008:

- Volume of production remains constant.

- Increase in selling price

355g = P 40.00

1kg = P 100.00

- Cost of labor, depreciation of equipments, and taxes & licenses

remain constant.

- Cost of raw materials, bottles & cap seal, labels, marketing,

supplies, transportation, and utilities expenses increased by 10%.

* Year 2009:

- Increased in volume of production as additional worker is hired.

- No increase in selling price.

- Cost of labor increased by 100% or double due to hiring of

additional employee.

- Taxes & license remains constant.

- Marketing, supplies, transportation, and utilities expenses

increased by 10%.

34


6.3.2 Projected Income Statements

P.E.A.C.EProjected Income Statement

For the years ended 2007, 2008, & 20092007 2008 2009

SalesLess: Commission on ConsignmentNet SalesLess: Cost of Goods Sold (Schedule 1)Gross IncomeLess: Operating Expenses: Marketing Expense Supplies Expense Transportation Expense Utilities Expenses Taxes and Licenses Depreciation Expense Total Operating ExpenseOperating Income Before TaxLess: Income TaxNet IncomeNote: Finished Goods Inventory 2007 used as free samples

489,060.0024,570.00

464,490.00297,840.00166,650.00

39,100.0030,590.0030,000.0034,320.0026,020.00

12,060.00 172,090.00(5,440.00) - (5,440.00)

-3%

561,600.0023,400.00

538,200.00322,840.00215,360.00

26,400.0033,590.0033,000.0037,750.0026,020.00

12,060.00 168,820.0046,540.00 2,154.00 44,386.00

21%

1,123,200.0028,080.00

1,095,120.00682,610.00412,510.00

29,040.0036,950.0036,300.0041,530.0026,020.00

10,760.00 180,600.00231,910.0040,477.50

191,432.5046%

Schedule 1. Cost of Goods Sold Table:

2007 2008 2009Materials Used: Beginning Raw Materials Inventory Purchases Raw Materials Available for Use Less: Raw Materials Ending Inventory Cost of Materials UsedDirect LaborManufacturing OverheadCost of Goods ManufacturedAdd: Beginning Finished Goods InventoryGoods Available for SaleLess: Finished Goods InventoryCost of Goods Sold

-163,040.00163,040.00

6,770.00156,270.00115,510.00 65,160.00 336,940.00 - 336,940.00 39,100.00 297,840.00

6,770.00179,340.00186,110.00

7,450.00178,660.00115,510.00 71,680.00 365,850.00 - 365,850.00 43,010.00 322,840.00

7,450.00358,680.00366,130.0014,900.00

351,230.00231,020.00143,360.00725,610.00 43,010.00 768,620.00 86,010.00 682,610.00

35


6.3.3 Projected Cash Flow Statement

P.E.A.C.EProjected Cash Flow Statements


Cash Balance, Beginning:Add: Cash Receipts from SalesTotal Cash AvailableLess: Cash Disbursement (Schedule 2) Income Tax PaidCash Balanced, End

200,000.00464,490.00664,490.00509,780.00 - 154,710.00

154,710.00538,200.00692,910.00524,710.00 - 168,200.00

168,200.001,095,120.001,263,320.00

921,350.00 2,154.00 339,816.00

Schedule 2. Cash Disbursement Table:

2006 2007 2008Cost of Sales: Raw Materials Bottles & Cap Seal LabelsSub-totalDirect LaborExpenses:EquipmentUtilitiesMarketing ExpenseSupplies ExpenseTransportation ExpenseTaxes and LicensesTotal Cash Disbursement

163,040.0053,530.00

12,930.00 229,500.00115,510.00

43,840.0034,320.00

-30,590.0030,000.00

26,020.00 509,780.00

179,340.0058,880.00

14,220.00 270,820.00106,620.00

-37,750.0026,400.0033,590.0033,000.00

26,020.00 524,710.00

358,680.00117,760.00 35,660.00 512,100.00213,020.00

8,390.0041,530.0029,040.0036,950.0036,300.00

26,020.00 921,350.00

36


6.3.4 Projected Balance Sheet

P.E.A.C.EProjected Balance Sheet


ASSETSCurrent Assets: Cash on Hand Finished Goods Raw Materials Bottles & Cap Seals on Hand Total Current Assets

Fixed Assets: Machineries and Equipments Less: Accumulated DepreciationTotal Non-current AssetsTotal Assets

LIABILITIES AND OWNER’S EQUITY

Liabilities: Income Tax PayableTotal LiabilitiesOwner’s Equity: Owner’s Capital Net Income Owner’s DrawingTotal Owner’s EquityTotal Liabilities and Owner’s Equity

154,710.00-

6,770.00 1,300.00 162,780.00

43,840.0012,060.00

31,780.00 194,560.00

--

200,000.00(5,440.00)

-194,560.00194,560.00

168,200.0043,010.007,450.00

2,720.00 221,380.00

43,840.0024,120.00

19,720.00 241,100.00

2,154.002,154.00

194,560.0044,386.00

-238,946.00241,100.00

339,816.0086,010.0014,900.00

12,780.00 453,506.00

52,230.0034,880.00

17,350.00 470,856.00

40,477.5040,477.50

238,946.00191,432.50

-430,378.50470,856.00

6.4 Financial Analysis

6.4.1 Ratios

Ratios are useful tools of financial statement analysis because they summarize

data in a form easy to understand, interpret, and compare.

6.4.1.1 Liquidity

Since the company does not have any short term or long term liability, it is

definitely liquid. Its current assets is allotted mainly as working capital without being

burdened by any debt servicing (interest and principal)

37


6.4.1.2 Profitability

Profitability ratios indicate the firm’s ability to generate revenue and

profit.

a. Gross Profit Margin = Sales less Cost of Goods Sold / Sales

2007 2008 2009 166,650.00 / 489,060.00 215,360.00 / 561,600.00 412,510.00 / 1,123,200.00 34% 38% 37%

b. Net Profit Margin = Net Profit After Tax / Sales

2007 2008 2009(5,440.00) / 489,060.00 44,386.00 / 561,600.00 191,432.50 / 1,123,200.00-1% 8% 17%

Average net profit margin of the business for the 3-year period is 8% which is higher than the benchmark rate or the 360-day treasury bill rate which as of this date is around 7% p.a.

c. Return on Investment = Net Profit After Taxes / Capital

2007 2008 2009(5,440.00) / 200,000.00 44,386.00 / 200,000.00 191,432.50 / 200,000.00-3% 22% 96%

d. Return on Asset Ratio = Net Profit After Taxes / Total Assets

2007 2008 2009(5,440.00) / 194,560.00 44,386.00 / 241,100.00 191,432.50 / 470,856.00-3% 18% 41%

e. Net Operating Profit Rate of Return = Earnings Before Interest & Taxes / Total Assets

2007 2008 2009(5,440.00) / 194,560.00 46,540.00 / 241,100.00 231,910.00 / 470,856.00-3% 19% 49%

f. Turnover Ratio = Sales / Total Assets

2007 2008 2009489,060.00 / 194,560.00 561,600.00 / 241,100.00 1,123,200.00 / 470,856.002.51 2.33 2.39

38


6.4.1.3 Asset Management Ratio

Asset Management Ratio is the ability of the company to use assets efficiently.

a. Inventory Turnover = Cost of Goods Sold / Average Inventory

2007 2008 2009297,840.00 / - 322,840.00 / 21,505.00 682,610.00 / 64,510.00N/A 15.01 10.58

b. No. of Days in Inventory = 360 Days / Inventory Turnover

2007 2008 2009360 / N/A 360 / 15.01 360 / 10.58N/A 24 34

c. Total Asset Turnover = Net Sales / Total Assets

2007 2008 2009489,060.00 / 194,560.00 561,600.00 / 241,100.00 1,123,200.00 / 470,856.002.51 2.33 2.39

The business is able to generate an average of Php2.41 in sales for every Php1.00 assets for the 3-year period.

6.4.2 Break-Even Point Analysis

Break-even point analysis is the point where the company has equal revenue with

cost, and there is neither profit nor loss.

2007 2008 2009Units to be Produced 16,848 16,848 33,696Fixed Cost:Direct Labor 115,510.00 115,510.00 213,230.00Taxes & Licenses 26,020.00 26,020.00 26,020.00Total 141,530.00 141,530.00 239,250.00Variable Cost:Direct Costs 229,500.00 252,440.00 512,100.00Operating Expenses 172,090.00 168,820.00 180,600.00Total 391,590.00 / 16,848

= Ph 23421,260.00 / 16,848

= Ph 25692,700.00 / 33,696

= Ph 21Selling Price:

39


355g Plastic Bottle 35 40 401kg Plastic Bottle 85 100 100Total 120 140 140Contribution Margin Ration

120–23 / 120= 0.81

140-25 / 140= 0.82

140-21 / 140= 0.85

a. Break-Even in units = Fixed Cost /Selling Price-Variable Cost

2007 2008 2009141,530.00 / 120-23 141,530.00 / 140-25 239,250.00 / 140-211,157 units 986 units 1,688 units

b. Break-Even in pesos = Fixed Cost / Contribution Margin Ratio

2007 2008 2009= 141,530.00 / 0.81 = 141,530.00 / 0.82 = 239,250.00 / 0.85= Ph 174,728.40 = Ph 172,597.60 = Ph 281,470.60

6.4.3 Capital Recovery:

Year Cash Inflow Cash Outflow Net Cashflow2007 154,710.00 (200,000.00) (45,290.00)2008 168,200.00 122,910.002009 339,816.00 462,726.00

At 15%:

At 20%:

The project is acceptable considering that the discounted cash flows using a

required rate of return of 15% - 20% is positive or more than the owner’s cash outflow.

Capital or investment is recovered at 2 years & 2 months of operation. Thereafter, return

on capital is realized.

Year Net Income Capital Net Return2007 (5,440.00) (200,000.00) (205,440.00)

40


2008 44,386.00 (161,054.00)2009 191,432.50 30,378.50

Internal Rate of Return 5%

41


Chapter 7

Socio-economic

7.1 Contribution to the Philippine Economy

The business shall contribute to the Philippine economy by paying the proper

amount of permits, licenses, and taxes to the government. The cash generated by the

business shall be an inflow into the economy. The production requirements will help

other manufacturers and producers generate sales. The business will also provide jobs.

7.2 Employment Generation

The business will hire initially one employee in producing and packaging the

goods but this may increase depending on the demand for the product. The employees

will be properly trained regarding their job.

7.3 Social Desirability

The business would make sure the products are harmless. Though the business

will create homemade seasoned tomato ketchup, the employer and the employee will

perform the production process in hygienic manner. The business also will comply with

all the government’s regulation regarding sanitation in the production.

7.4 Others

The owner shall deal with the clients in a just and honest manner. Having a good

relationship with clients will foster loyalty and a good reputation for the business.

42


APPENDIX A

Basis for Pricing of the Seasoned Tomato Ketchup

Cost/355g For 1 bottle Cost/1kg 8.16 Raw materials 23.31 5.83 Labor cost 17.49 2.04 Utilities 6.12 1.78 Transportation cost 5.34 0.66 Depreciation cost 1.98 2.95 Bottle & cap seal cost 5.00 0.74 Label cost 1.10 22.16 Total before mark-up 60.34 12.84 (57.95%) Mark-up (40.87%) 24.66 35.00 Total 85.00

43


APPENDIX B

Production Schedule

Week 1(in

bottles)

2(in

bottles)

3(in

bottles)

4(in

bottles)

Total vol.

MON

Morning 355g Seasoned tomato ketchup 25 25 25 25 1001kg Seasoned tomato ketchup 2 2 2 2 8

Afternoon 355g Seasoned tomato ketchup 25 25 25 25 1001kg Seasoned tomato ketchup 2 2 2 2 8

TUES



WED



THURS



FRI



SAT



“Since the law says that there is twenty-six working days per month, two additional days shall be added to show the production volume per month.”

1st additional day 54

2nd additional day 54

Total production of bottles per month: 1,404

44


APPENDIX C

Business Site Location

45


APPENDIX D

Business Site Layout

46


APPENDIX E

List of Equipments

Equipment Qty. Price Business firm Location1. Stove 1 Ph 595.00 Asahi SM Makati2. Sauce pot (30l) 1 Ph 1,999.00 Makro Las Piñas3. Cauldron (4400ml) 2 Ph 1,699.50 Department

StoreSM Ortigas

4. Stock pot (5000ml) 1 Ph 3,929.75 True Value Home Center

ATC Muntinlupa

5. Stainless steel kitchen knife

1 Ph 69.75 Good Cook SM Makati

6. Chopping board 1 Ph 795.00 Rustan’s ATC Muntinlupa

7. Strainer 1 Ph 94.75 Excell Cooker SM Makati8. Kitchen scale 1 Ph 159.75 Department

StoreSM Ortigas

9. Measuring cup 1 Ph 129.75 Department Store

SM Ortigas

10. Measuring spoon 1 Ph 99.75 Department Store

SM Ortigas

11. Ladle 2 Ph 558.00 Makro Las Piñas12. Whisk 2 Ph 138.00 Makro Las Piñas13. Funnel (set) 1 Ph 45.00 Makro Las Piñas14. Refrigerator 1 Ph 11,550.00 Haier SM Makati15. Blender 1 Ph 429.00 Kyowa SM Makati16. Whistling Kettle 1 Ph 520.00 Robinson’s Festival Mall

Muntinlupa17. Hand mixer 1 Ph 749.00 Anson’s ATC

Muntinlupa18. Heat gun 1 Ph 2,525.00 Federal

Hardware & Builder’s

Center

ATC Muntinlupa

19. Exhaust fan 2 Ph 3,359.50 Federal Hardware &

Builder’s Center

ATC Muntinlupa

20. Computer with printer 1 Ph 18,775.00 PC Express ATC Muntinlupa

Total 68 Ph 48,220.50

47


APPENDIX F

List of Raw Materials

1. Tomato Ph 51/3kg2. Vinegar Ph 88.50/4l3. Sugar (refined) Ph 191/5kg4. Corn starch Ph 77.50/1.6kg5. Mineral water Ph 35/gal6. Iodized salt Ph 19.50/kg7. Onion powder Ph 186/kg8. Garlic powder Ph 124/kg9. Black pepper ground Ph 142/kg10. All spice powder Ph 156/kg11. Sodium benzoate Ph 2,080/20kg12. Potassium sorbate Ph 5,600/25kg13. Catsup red #600 Ph 300/500g14. Chocolate brown Ph 54/454g15. Strawberry red Ph 54/454g16. Union sauce Ph 250/22kg17. Caramel premium Ph 635/22kg18. Soya beans Ph 105/22kg19. Vetsin Ph 102.50/kg20. I.M.P. Ph 35/25g21. Rock salt Ph 11.25/kg22. Citric acid anhydrous Ph 64/kg

48


APPENDIX G

List of Office and Sanitary Supplies

Office and sanitary supplies

Qty. Price Business firm Location

1. Paper trimmer 1 Ph 1,420.00 National Bookstore

SM Soutmall

2. Bond Paper: - short 200 Ph 200.00 National Bookstore

SM Southmall

- long 200 Ph 227.50 National Bookstore

SM Southmall

3. Official receipt 2,500 Ph 6,000.00 Jacklyn Security

Printing Press Inc.

Santolan St., San Juan,

Manila City

4. Ink: - black and white 3 Ph 4,500.00 Silicon Valley ATC Muntinlupa

5. Surgical Gloves 100 Ph 2,200.00 Mercury Drug Las Piñas6. Hairnet 50 Ph 1,200.00 Hortaleza

Beauty CenterManila

7. Mask (plastic) 100 Ph 2,000.00 Hortaleza Beauty Center

Manila

8. Apron (fabric) 10 Ph 1,500.00 Vineza Industrial

Manila

9. Trash can 1 Ph 1,774.75 True Value Home Center

ATC Muntinlupa

10. Walis tambo 6 Ph 354.00 Makro Las Piñas11. Dust pan 2 Ph 58.00 Makro Las Piñas12. Souring Pad w/ sponge

25 Ph 393.75 Makro Las Piñas

13. Alcohol (500ml) 12 Ph 659.28 Makro Las Piñas14. Dishwashing liquid anti bacterial (1900ml)

50 Ph 1,630.00 Makro Las Piñas

15. Disinfectant spray( 510g)

10 Ph 2762.50 Makro Las Piñas

16. Tissue roll 144 Ph 1,200.00 Makro Las Piñas17. Mop stick 2 Ph 232.00 Makro Las Piñas18. Cotton mop 2 Ph 550.00 Makro Las Piñas19. Potholder 25 Ph 825.00 Makro Las Piñas20. Plastic bag 10 Ph 50.00 Makro Las Piñas

TOTAL: Ph 30,591.78

49


APPENDIX H

Utilities Cost

ElectricityWater

TelephoneLiquid Petroleum Gas

Ph 1,000Ph 500Ph 850Ph 510

Total Cost Php 2,860

50


APPENDIX I

Survey Question

Grace and peace to you! We are Juan Anthony Roquelin G. Baun and Patrick Ryan de Dios, students of San Beda College Alabang. We are presently doing a feasibility study on a proposed product, a seasoned ketchup, as part of our curriculum as Business Management student major in Entrepreneurship. We would like to request for your cooperation in answering the following questions concerning the study. We are grateful for the time and effort you share with us. Thank you very much and God bless!

Sex: ○ Male ○ FemaleStatus: ○ Single ○ Married ○ Widower/widowAge: ○ 15-29 years old ○ 30-44 years old

○ 45-64 years old ○ 65 years old and aboveOccupation: ○ Student ○ Unemployed

○ Employed ○ Businessman/womanMonthly Family Income:

○ Php 14,999 and below ○ Php 15,000 – Php 29,999○ Php 30,000 – Php 44,999 ○ Php 45,000 – Php 59,999○ Php 60,000 – Php 74,999 ○ Php 75,000 and above

Directions: Read the questions carefully, and shade or check the circle that best fits your answer. Your answers will be strictly confidential.1. Do you use tomato ketchup in your food? ○ Yes ○ No2. Do you use liquid seasoning in your food?○ Yes ○ No3. How many bottles of tomato ketchup (325g), does your household buy per month?○ 1-3 bottles ○ 4-6 bottles ○ 7 bottles or more ○ None4. How many bottles of liquid seasoning (350ml), does your household buy per month?○ 1-3 bottles ○ 4-6 bottles ○ 7 bottles or more ○ None5. Where do you usually buy your tomato ketchup and liquid seasoning? ○ Grocery○ Marketplace ○ Sari-sari Store ○ Convenience Store ○ Other (Pls. specify): __________6. Have you tried any mix condiments? ○ Yes (proceed to no. 8) ○ No (proceed to no. 9)7. If yes, kindly write it in the space provided. __________________________8. Are you aware of any condiments that have the combination of tomato ketchup and seasoning in one package? ○ Yes (proceed to no. 10) ○ No (proceed to no. 11)9. If yes, kindly write the brand name of it in the space provided. __________________10. Do you want to avail this product, seasoned tomato ketchup? ○ Yes ○ No

51


APPENDIX J

Results of Survey (out of 100 respondents)

1. Sex:

2. Status:

3. Age:

Male 64%Female 36%

Single 57%Married 38%

Widower/Widow 5%

15 – 29 yrs 31%30 – 44 yrs 37%45 – 64 yrs 23%

65 and above 9%

52


4. Occupation:

5. Monthly Family Income:

6. Do you use tomato ketchup in your food?

Student 15%Employed 38%

Unemployed 14%Businessmen/woman 33%

Php 14,999 and below 15%Php 15,000 – Php 29,999 12%Php 30,000 – Php 44,999 38%Php 45,000 – Php 59,999 14%Php 60,000 – Php 74,999 12%

Php 75,000 and above 9%

53


7. Do you use liquid seasoning in your food?

8. How many bottles of tomato ketchup (325g), does your household buy per month?

9. How many bottles of liquid seasoning (350ml), does your household buy per month?

Yes 91%No 9%

Yes 96%No 4%

1 – 3 bottles 69%

4 – 6 bottles 18%7 bottles or more 8%

None 5%

54


10. Where do you usually buy your tomato ketchup and liquid seasoning?

12. Have you tried any mix condiments?

13. Are you aware of any condiments that have the combination of tomato ketchup and liquid seasoning?

1 – 3 bottles 71%4 – 6 bottles 21%

7 bottles or more 5%None 3%

Grocery 31%Marketplace 4%

Sari-sari Store 47%Convenience Store 18%

Others 0%

Yes 66%No 34%

Yes 0%No 100%

55


14. Do you want to avail this product, seasoned tomato ketchup?Yes 72%No 28%

56


APPENDIX K

Map of Las Piñas City

57


APPENDIX L

Basis of Research

Total Population, Household Population, and Number of HouseholdsTotal Population, Household Population and Number of Households by Province, City, Municipality and Barangay: as of May 1, 2000 (total population includes institutional population)===============================================================Province, City, Municipality Total Household Number ofand Barangay Population Population Households------------------------------------------------------------------------------------------------------------CITY OF LAS PIÑAS 1 472,780 470,154 97,962 Almanza Uno 35,684 35,478 7,500 Daniel Fajardo 9,411 9,411 1,871 Elias Aldana 11,097 11,097 2,295 Ilaya 6,377 6,377 1,464 Manuyo Uno 8,643 8,643 1,814 Pamplona Uno 17,415 17,331 3,642 Pulang Lupa Uno 30,891 30,891 6,418 Talon Uno 27,514 27,397 5,900 Zapote 17,925 17,853 3,777 Almanza Dos 33,548 33,461 7,195 B. F. International Village 72,768 71,794 14,378 Manuyo Dos 13,438 13,438 2,598 Pamplona Dos 10,379 10,314 2,083 Pamplona Tres 26,538 26,203 5,480 Pilar 21,544 21,523 4,394 Pulang Lupa Dos 23,301 23,301 4,879 Talon Dos 37,136 36,638 7,611 Talon Tres 24,076 24,021 5,110 Talon Kuatro 20,478 20,457 4,423 Talon Singko 24,617 24,526 5,130 -----------------------------------------------------------------------------------------------------------1. Created into a City pursuant to Republic Act No. 8251; ratified on March 26, 1997.2. In 1995, this barangay is not in the list of PSGC but it has a population count and was included in Sta. Ana. For 2000,the 1995 counts are excluded in Sta. Ana but are included in Pandacan.3. Residents relocated in another barangay.4. Created into a City pursuant to Republic Act No. 7854; ratified on February 4, 1995.5. Created into a barangay under City Ordinance No. 96-010 dated February 27, 1996; ratified on June 29, 1996; taken from barangay Pembo.6. Created into a City pursuant to Republic Act No. 7675 dated February 9, 1994; ratified on April 10, 1994.7. Created into a City pursuant to Republic Act No. 8223 dated November 6, 1996; ratified on December 7, 1996.

58


8. Created into a City pursuant to Republic Act No. 7926; ratified on March 8, 1995.9. Created into a City pursuant to Republic Act No. 8507; ratified on March 22, 1998.10. Created into a City pursuant to Republic Act No. 7829; ratified on January 21, 1995.11. Created into a barangay under City Ordinance No. 52 Series of 1996, ratified on March 15, 1997; taken from barangay Manggahan.12. Created into a City pursuant to Republic Act No. 8526; ratified on December 30,1998.13. Created into a barangay under City Ordinance 83-1997; ratified on June 8, 1997; taken from Barangay 183.14. Created into a barangay under City Ordinance No. SP 439 s. 96 dated Sept. 10, 1996, ratified on December 8, 1996; taken from barangay Pasong Putik Proper. a. Excludes counts in the areas disputed by City of Pasig and Cainta, Rizal.

See footnotes for barangays Dela Paz and Manggahan of City of Pasig.b. Excludes counts for barangays Post Proper Northside (1,475 persons) and Post Proper Southside(25,037 persons).

c. Disputed by the municipality of Taguig.d. Excludes counts in the area disputed by barangay Dela Paz of this city and barangay San Isidro of Cainta, Rizal, and in the area disputed by barangay Manggahan also of this city and barangay San Isidro of Cainta, Rizal.e. Includes counts in the areas disputed by City of Makati and Municipality of Taguig. See footnotes for barangays Post Proper Northside and Post Proper Southside of City of Makati.f. Excludes 6,550 persons residing in the part of the barangay disputed by barangay San Isidro, Cainta, Rizal.g. Excludes 12,439 persons residing in the part of the barangay disputed by barangay San Isidro, Cainta, Rizal.h. Excludes counts for barangays Post Proper Northside and Post Proper Southside disputed by City of Makati.

Source: www.census.gov.p

a. Basis of Growth Rate, Population and Households:Total Population, Number of Households, Average Household Size, Population Growth Rate and

Population Density by Region, Province and Highly Urbanized City: as of May 1, 2000

Region/ProvinceTotal

Population1/Number ofHouseholds

AverageHousehold

Size

Annual Growth RatePopulation

Density1990-1995 1995-2000 1990-2000

NATIONAL CAPITAL REGION 9,932,560 2,132,989 4.62 3.30 1.06 2.25 15,617

City of Las Piñas 472,780 97,962 4.80 6.37 2.93 4.75 11,392

City of Manila 1,581,082 333,547 4.70 0.62 -0.97 -0.13 41,282

City of Makati 444,867 98,225 4.50 1.25 -1.80 -0.18 14,878

City of Mandaluyong 278,474 59,682 4.61 2.75 -0.63 1.16 10,711

City of Marikina 391,170 80,160 4.86 2.68 1.96 2.34 10,056

City of Muntinlupa 379,310 78,016 4.75 7.01 -1.12 3.14 8,122

59


City of Parañaque 449,811 94,109 4.75 4.57 3.03 3.85 11,744

City of Pasig 505,058 107,835 4.66 3.22 1.50 2.42 38,851

City of Valenzuela 485,433 106,382 4.52 4.81 2.27 3.62 10,328

Caloocan City 1,177,604 249,567 4.71 5.64 3.06 4.43 21,104

Malabon 338,855 74,137 4.54 4.12 -0.54 1.92 14,481

Navotas 230,403 49,450 4.65 3.82 0.13 2.08 88,617

Pasay City 354,908 78,180 4.53 1.96 -2.97 -0.37 25,533

Pateros 57,407 12,029 4.75 1.37 0.81 1.11 5,520

Quezon City 2,173,831 480,624 4.49 3.33 1.92 2.67 13,080

San Juan 117,680 24,605 4.77 -0.40 -1.15 -0.75 11,315

Taguig 467,375 102,723 4.50 6.93 4.45 5.77 13,8691/ In 2000, population of disputed areas was reported in the next higher geographic level. For example, the population of Barangay A claimed by both Municipality A and Municipality B will be reflected in

the province.Source: www.census.gov.ph

Basis of Target Market:a. Age distribution (%) 1990 1995 2000

Children (0-14 years ) 39.6 38.4 37.0Working age (15-64 years ) 57.0 58.1 59.2Elderly (65 years and over ) 3.4 3.5 3.8

Source: www.census.gov.ph

b. Oct. '04 Jul. '05 Oct. '05Total 15 years oldand over (Th ) 53,569 54,583 54,797Labor force participation rate 66.5 64.6 64.8Employment rate 89.1 92.3 92.6Unemployment rate 10.9 7.7 7.4Underemployment rate 16.9 20.5 21.2


c. Socio-economic RateClass A & B 15%Class C & D 65%Class E 20%

Source: www.manilastandardtoday.com

d. Do you want to avail this product, seasoned tomato ketchup?Yes 72%No 28%

Basis of Demand:a.

Daily per capita food basket derived from “all income group”

All income group FOOD ITEMS

Wt. in gms

1. Rice 348.02. Bread 14.0

60


3. Pork 25.44. Fish 20.05. Chicken 10.56. Dried Fish 9.57. Noodles 6.68. Mungbeans & Products 5.69. Condiments 16.110. Egg 10.911. Sugars 20.212. Fruits 64.713. Cooking oil/gata 25.414. Kangkong/malunggay 24.0 kamote & gabi leaves

Source: www.fnri.dost.gov.phBasis of Supply:a. Estimated Rated Capacities of BOI- Registered Companies

Year 2000 Figures only include those that are granted incentives by the Board of Investments and exclude multinational companies such as Dole Philippines and Del Monte Philippines.

Sub-Sector Capacities Unit

Fruits & Vegetables 186,068 Metric Tons

Beverages 16,416,751 Liters

Coconut Oil & Meat 1,147,465 Metric Tons

217,155 Liters

Other Vegetable Oil 6,840 Metric Tons

Other Coco Products 50,890 Metric Tons

21,904,200 Liters

16.3 Million packs

Processed Fish 32,866 Metric Tons

10,720,523 Cases

478,500 Cartons

Processed Meat 95,711.15 Metric Tons

Cereal-based 123,958 Metric Tons

4,312,888 Pieces

33,228,000 Packs

Confectionery & Honey 10,758 Metric Tons

465,574,00 Pieces

20,000 Kilograms

Condiments 9,510 Metric Tons

341,795 Cases

Sugar:

Raw Sugar:

61


Registered 136,040 Tons

Industry 175,840 Tons

Refined Sugar :

Registered 4,675 Metric Tons

Industry 7,163 Metric Tons

Dairy :

Milk 16,047,565 Metric Tons

Feeds :

Animal Feeds 2,439,042 Metric Tons

Aquaculture Feeds 1,005,287 Metric Tons

Source: www.bps.dti.gov.ph

b. Total Philippine exports of sauces, mixes and preparations was valued at US$ 11.50 million in 2000, registering a modest average growth of 5% from exports of US$ 12.06 million in 1996.

And since the average growth of imported condiments demand is at 5%, let us say that that domestic average growth is also at 5%. So we added the imported condiments and domestic demand, it equals to 10%.

Source: www.intracen.org

c. Majority of the firms under the sauces, spices and other ethnic products sector are based in Metro Manila or the National Capital Region (NCR), (47%) (49 processors); Region IV(Southern Tagalog) (25%) (26 processors); Cordillera Autonomous Region (CAR) (6.7%)(7 processors), Region V (Bicol Region) (4.8%) (5 processors) and Region VI (WesternVisayas) (5.7%) (4 processors).

Source: www.intracen.org

d. Table 1. Total Population Distribution of Top Ten Cities/Municipalities:National Capital Region, 2000

City/Municipality Total Population Percent

National Capital Region 9,932,560 100.00

Quezon City 2,173,831 21.89

Manila 1,581,082 15.92

Caloocan City 1,177,604 11.86

Pasig City 505,058 5.08

Valenzuela City 485,433 4.89

Las Piñas City 472,780 4.76

Makati City 471,379 4.75

Taguig 467,375 4.71

Parañaque City 449,811 4.53

Marikina City 391,170 3.94


62


Basis of Waste DisposalPlant growth-promoting oligosaccharides produced from tomato waste AbstractTomato juice waste was hydrolyzed with acid. Tomato juice waste (500g; wet weight) was heated with 0.5 N HCl (2.5 l) at 70 °C for 4 h. After neutralization, the growth-promoting extracts (300g; dry weight) in the plants were produced from the tomato waste. The acid extract significantly promoted the growth of cockscomb (Celosia argentea L.) and tomato (Lycopersicon esculentum L.) seedlings. We have recognized potent plant growth-promoting substances in the acid extract from tomato waste. The most effective components in the active fraction were almost all oligogalacturonic acids (DP 6–12). This paper is the first report that plant growth-promoting oligosaccharides can be directly produced from tomato juice waste. It is possible that the substances from the tomato waste can become useful plant growth regulators in the agriculture field in the future. The seeds were indicated as an edible oil source and tomato seed flake as a protein source.

Author Keywords: Acid oligosaccharide; Food industry; Growth-promoting substance; Lycopersicon esculentum; Oligogalacturonic acid; Solanaceae; Tomato juice; Waste

Source: www.sciencedirect.com

63


APPENDIX M

Minimum Wage

CURRENT DAILY MINIMUM WAGE RATESNational Capital Region a/

Per Wage Order No. NCR-12b/ Effective 11 July 2006

(In pesos)

INDUSTRY/SECTOR

Basic Wage

ECOLAUnder Wage Order Nos. TOTAL

NCR-09 NCR-10

Non-Agriculture 300.00 30.00 20.00 350.00

Agriculture 263.00 30.00 20.00 313.00

Private Hospitals with bed capacity of 100 or less

263.00 30.00 20.00 313.00

Retail/Service Establishments employing 15 workers or less

263.00 30.00 20.00 313.00

Manufacturing Establishments regularly employing less than (10) workers

263.00 30.00 20.00 313.00

a/ Covers the cities of Caloocan, Las Piñas, Makati, Malabon, Mandaluyong, Manila, Marikina, Muntinlupa, Parañaque, Pasay, Pasig, Quezon, Taguig, and Valenzuela and the municipalities of Navotas, Pateros, and San Juan. b/ Granted wage increase of P25.00 per day to all minimum wage workers in the private sector. Issued on 23 June 2006 and published in the Philippine Daily Inquirer on June 26, 2006.

64


APPENDIX N

List of Supplier of Materials

Materials Suppliers Address350ml plastic bottle, 1l

plastic bottles, and cap sealSheetal Corporation #67 MN Square Building

Corner Capital Drive, Shaw Blvd., Pasig City

Onion powder, garlic powder, black pepper

ground, all spice powder, sodium benzoate,

potassium sorbate, catsup red #600, chocolate brown, strawberry red, and citric

acid anhydrous

HYCO Laboratories Co., Inc.

#1195-1199 Jose Abad Santos Ave., Tondo,

Manila City

Union sauce, caramel special, soybean sauce,

vetsin (M.S.G.), and I.M.P.

Land S-Chemicals #24 P. Aquino Ave., Brgy. Tonsuya, Malabon City

Tomato, vinegar, sugar (refined), corn starch,

iodized salt, rock salt, and vetsin

Makro Makro Store 13 Alabang-Zapote Road, Brgy. Talon

Uno, Las Piñas City

Sticker paper National Bookstore SM Soutmall Alabang-Zapote Road, Las Piñas

CityInk (colored, and black

and white)Silicon Valley ATC Muntinlupa City

Mineral water Aqua Health Chelanz Plaza Abel Nosce St., BFRV, Brgy. Talon

Dos, Las Piñas City

65


APPENDIX O

List of Business Establishment to be Supplied

Business firm Address1. ACG FOODS ENTERPRISES FOODSTREET COMPD., ALABANG ZAPOTE

RD., Pamplona Tres, Las Piñas City2. AQUIMO'S STORE 432 RECEIVER ST.CAA, CAA Las Piñas City3. BAKERY PRODUCTS/SARI SARI STORE 1189 TRAMO PULANGLUPA I, Pulanglupa Uno

Las Piñas City4. BF RESORT'S RICE AND SARI-SARI STORE

L1,B1 GLORIA DIAZ ST., Pamplona Dos Las Piñas City

5. BONNITS SARI SARI STORE 21 GLADIOLA ST., Talon IV Las Piñas City6. BRYAN'S STORE PH5-B CHAPEL RD.GATCH.SUBD.MANUYO

II, Manuyo Dos Las Piñas City7. BUTOTOYS TAPSIHAN UNIT B COR NAGA RD, Pulanglupa Dos Las

Piñas City8. CECILE'S STORE B2 L5 RAFAEL ST. SAN VESCO CAA LPMM,

CAA Las Piñas City9. COMIDA CONVENIENT STORE CAA RD., TALON, Pulanglupa Dos Las Piñas

City10. CORAZON STORE REAL ST.,P'LUPA I, Pulanglupa Uno Las Piñas

City11. ELSA'S CANTEEN 391 REAL ST.TALON I, LAS PINAS CITY,

Talon I Las Piñas City12. EMMEL'S FASTFOOD J. CASIM COMP., Talon I Las Piñas City13. ERZA SARI SARI STORE B13 L10 GEN. VILLAMOR ST SOLDIERS

HILLS, Almanza Uno Las Piñas City14. FIVE SISTER STORE 1259 F. SANTOS AVE., Zapote Las Piñas City15. GROCERIA CORP. 36 BULACAN ST., Almanza Uno Las Piñas City16. GROCERIA CORP. 36 BULACAN ST., Talon II Las Piñas City17. GROCERIA CORP. 184 REAL ST., Pamplona Dos Las Piñas City18. ISING SARI-SARI 2 PALAWAN ST., CAA Las Piñas City19. J. HERUELA GROCERY L1 B6 ATIS ST GOLDEN ACRES SUBD, Talon

I Las Piñas City20. J&D VARIETY FASTFOOD CO. C/O LASPINAS COLLEGE, Pilar Village Las

Piñas City21. JAAN FOODS ENTERPRISES 84 MUNICH ST., BF International Las Piñas City22. JHS FOODS CAA RD. COR NAGA RD. SAN ANTONIO

VALLEY, Pulanglupa Dos Las Piñas City23. JMDJ FOOD VENTURES SM SOUTHMALL UPPER GND, , Almanza Uno,

Las Piñas City24. JOCA'S CONVENIENCE MART & BAKE SHOP

2225 L. BENNET ST. BFRV, Talon II Las Piñas City

25. JOHN AND GUY TAPSILOG 381 REAL ST,, Pulanglupa Uno Las Piñas City26. JOHNSON SARI-SARI STORE 18 , Medina Comp, Talon IV, Las Piñas City

27. JS MAEMAC SARI SARI STORE 2306 L. BENNET ST., Talon II Las Piñas City28. KANG KANG STORE 220 REAL ST., Elias Aldana Las Piñas City29. KAYLENE SARI SARI STORE L11 B1 TOPLAND AVE, Golden Gate Subd,

Talon III, Las Piñas City

66


30. LUCKY TWIN STORE 5 BETHEL ST.AGRO 2 HOMES,, Talon V Las Piñas City

31. MAEIL GROCERY VILLANUEVA CMPD., Pamplona Tres Las Piñas City

32. MAKAJAY EATERY L25 B54 M.ALVAREZ AVE., Talon V Las Piñas City

33. MARIA GRACIA STORE ST. JUDE ST.,ST. JOSEPH SUBD.P-LUPA DOS, Pulanglupa Dos Las Piñas City

34. MARIZZ SARI-SARI STORE 678 PANAY ST., CAA Las Piñas City35. PANCITERIA, TAPSILOG ATBP. FOODSTREET, Pamplona Tres Las Piñas City36. PANSITERYA TAPSILOG AT IBA PA 399 AGUILAR CMPD., UNIT 2 D'HAN'S COM.

BLDG I, Talon I, Las Piñas City37. PANERO COVENIENCE STORE & SNACK BAR

B2 L1 M.ALVAREZ, METROCOR, Talon V Las Piñas City

38. PAULE'S FOOD PARK 8 MAIN AVE., Almanza Uno Las Piñas City39. R. CASTILLO STORE 210 REAL ST., Pamplona Dos Las Piñas City40. R. CERNIO STORE 182 SAGING ST., CAA, Las Piñas City41. R.S.E. FOOD REAL ST. (IN FRONT OF CITY HALL),

Pamplona Dos Las Piñas City42. RFC SUPERMARKET REAL ST, Pamplona Tres Las Piñas City43. ROMEROSA STORE B25 L12 A. BARCELON ST BFRV, Talon II, Las

Piñas City44. S & C FOODS REAL ST. COR. TIMES AVE., Pamplona Tres,

Las Piñas City45. SAFETY ZONE RESTAURANT 1120 REAL ST., Almanza Uno Las Piñas City46. SAN ISIDRO FLEA MARKET REAL ST., Talon I Las Piñas City47. SARI SARI STORE 1439 PAGKAKAISA ST., CAA Las Piñas City48. SARI SARI STORE 25 PATOLA ST. CAA, CAA Las Piñas City49. SARI SARI STORE B28 L14 ROSAL ST., Almanza Dos Las Piñas

City50. SARI SARI STORE 951 TRAMO ST.E ALDANA, Elias Aldana Las

Piñas City51. SARI SARI STORE W/CIG., & BEER T.S. CRUZ SUBD., Almanza Dos Las Piñas City52. SHIELA'S SARI-SARI STORE L29 B51 ABEL NOSCE ST, BF Resort Village,

Talon II, Las Piñas City53. SOPHIA ANDREI VARIETY STORE UNIT E&F SOLID GOLD BLDG, NAGA RD

COR GEMINI ST., Pulanglupa Dos, Las Piñas City

54. SPLATINO RESTAURANT, INC. L23-A B1 DAHLIA DULO COR. EVERLASTING ST, TS CRUZ, Almanza Dos, Las Piñas City

55. TORTOUISE MART 3 AGUHO RD, Pilar Village, Las Piñas City56. TWO BROTHERS STORE B18 L20 BLESSIGN ST. CAMELLA HOMES

CLASS, Pilar Village Las Piñas City57. VERGONVILLE CONV.STORE 47 A, Pulanglupa Dos Las Piñas City58. VHMR FOOD ENTERPRISES-DEXTER'S PIZZA

22 AMETHYST ST., Pilar Village Las Piñas City

67


APPENDIX P

Breakdown of Raw Materials for 355g (1tbs=15g)

Ingredients Volume (capacity) Weight Price1. Tomato 109.65ml 111.207g Php 1.892. Vinegar 26.25ml 26.62g Php 0.583. Sugar (refined) 71.543ml 72.564g Php 2.7724. Corn starch 12.63ml 12.81g Php 0.625. Mineral water 71.23ml 72.24g Ph 0.136. Iodized salt 14.5ml 14.71g Ph 0.297. Onion powder 0.625ml 0.635g Ph 0.128. Garlic powder 0.625ml 0.635g Ph 0.089. Black pepper ground 0.625ml 0.635g Ph 0.0910. All spice powder 0.625ml 0.635g Ph 0.1011. Sodium benzoate 0.56ml 0.571g Ph 0.05612. Potassium sorbate 0.5ml 0.51g Ph 0.1113. Catsup red #600 0.5ml 0.51g Ph 0.3214. Chocolate brown 0.085ml 0.086g Ph 0.0115. Strawberry red 0.11ml 0.112g Ph 0.0116. Union sauce 10.5ml 10.65g Ph 0.1217. Caramel premium 5.25ml 5.33g Ph 0.1518. Soya beans 5.25ml 5.33g Ph 0.0319. Vetsin 0.12ml 0.121g Ph 0.0120. I.M.P. 0.028ml 0.0284g Ph 0.0421. Rock salt 11.05ml 11.207g Ph 0.1322. Citric acid anhydrous 7.74ml 7.854g Ph 0.50Total 350.026ml 355.0004g Ph 8.16

68


APPENDIX Q

Breakdown of Raw Materials for 1kg (1tbs=15g)

Ingredients Volume (capacity) Weight Price1. Tomato 313.26ml 317.71g Ph 5.402. Vinegar 74.99ml 76.06g Ph 1.663. Sugar (refined) 204.39ml 207.29g Ph 7.924. Corn starch 36.08ml 36.59g Ph 1.775. Mineral water 203.5ml 206.39g Ph 0.386. Iodized salt 41.43ml 42.02g Ph 0.827. Onion powder 1.785ml 1.81g Ph 0.348. Garlic powder 1.785ml 1.81g Ph 0.229. Black pepper ground 1.785ml 1.81g Ph 0.2610. All spice powder 1.785ml 1.81g Ph 0.2811. Sodium benzoate 1.6ml 1.62g Ph 0.1712. Potassium sorbate 1.43ml 1.45g Ph 0.3313. Catsup red #600 1.43ml 1.45g Ph 0.8714. Chocolate brown 0.24ml 0.24g Ph 0.0315. Strawberry red 0.31ml 0.31g Ph 0.0416. Union sauce 30ml 30.43g Ph 0.2817. Caramel premium 15ml 15.21g Ph 0.4418. Soya beans 15ml 15.21g Ph 0.0719. Vetsin 0.34ml 0.34g Ph 0.0420. I.M.P. 0.08ml 0.08g Ph 0.1121. Rock salt 31.57ml 32.02g Ph 0.3622. Citric acid anhydrous 22.11ml 22.42g Ph 1.45Total 999.9ml or 1l 1014.08g or 1kg Ph 23.31

69


APPENDIX R

Breakdown of Price: Labor Cost, Utilities, Transportation Cost, Label Cost, and Depreciation Cost

1. Labor CostCost for 355g Cost for 1kg

8,190 x 13 = 106,470106,470 / 338 = 315315 / 54 = Ph 5.83

5.83 x 3 = Ph 17.49

2. UtilitiesCost for 355g Cost for 1kg•Electricity1,000 x 12 = 12,00012,000 / 312 = 38.4638.46 / 54 = 0.71•Water500 x 12 = 6,0006,000 / 312 = 19.2319.23 / 54 = 0.36•Telephone850 x 12 = 10,20010,200 / 312 = 32.6932.69 / 54 = 0.61•Liquid Petroleum Gas510 x 12 = 6,1206,120 / 312 = 19.6219.62 / 54 = 0.3

2.04 x 3 = Ph 6.12

Total = Ph 2.04

3. Transportation CostCost for 355g Cost for 1kg2,500 x 12 = 30,00030,000 / 312 = 96.1596.15 / 54 = Ph 1.78

1.78 x 3 = Ph 5.34

4. Label Cost•Ink1,600 x 4 = 6,4006,400 / 312 = 20.5120.51 / 54 = 0.38•Sticker Paper28.75 / 10 = 2.88

Cost for 355g Cost for 1kg2.88 / 8 = 0.360.36 + 0.38 = Ph 0.74

2.88 / 4 = 0.720.72 + 0.38 = Ph 1.10

70


5. Depreciation CostCost for 355g Cost for 1kg•Cauldron (2)1,699.50 / 2 = 849.75849.75 / 312 = 2.722.72 / 54 = 0.05•Computer with Printer18,775 / 5 = 3,7553,755 /312 =12.0412.04 / 54 = 0.22•Exhaust Fan (2)3,359.50 / 5 = 671.90671.90 / 312 = 2.152.15 / 54 = 0.04

•Heat gun2,525 / 5 = 505505 / 312 = 1.621.62 / 54 = 0.03•Refrigerator11,550 / 5 = 2,3102,310 / 312 = 7.47.4 / 54 = 0.14•Sauce Pot1,999 / 2 = 999.50999.50 / 312 = 3.203. 20 / 54 = 0.06•Stockpot3,929.75 / 2 = 1,964.881,964.88 / 312 = 6.306.30 / 54 = 0.12

0.66 x 3 = Ph 1.98

Total = Ph 0.66

71


APPENDIX S

Schedule of Expenses, Finished Goods Inventory, Income Tax and Sales Computation

72


73


74


75


76


APPENDIX T

Logo Design

77


APPENDIX U

Print Label

78


APPENDIX V

Marketing Advertisement

79


REFERENCE:

1. www.census.gov.ph2. www.intracen.org3. www.dole.gov.ph4. www.manilastandardtoday.com5. www.fnri.dost.gov.ph6. www.bps.dti.gov.ph7. www.sciencedirect.com8. A Business Planning Manual by Jorge H. Cuyugan9. Managerial Accounting by Garrison Noreen10. Advanced Accounting Part 1 (2005 Edition) by Gloria J. Tolentino-Baysa and Ma. Concepcion Yamat Lupisan11. Small Business (Entrepreneurship and Beyond) by Timothy S. Hatten12. Nego-skwela (Skill-Power Institute)

80

http://www.sciencedirect.com/

http://www.bps.dti.gov.ph/

http://www.fnri.dost.gov.ph/

http://www.manilastandardtoday.com/

http://www.dole.gov.ph/

http://www.intracen.org/

http://www.census.gov.ph/

Seasoned Tomato Ketchup Thesis

Documents

Transcript of Seasoned Tomato Ketchup Thesis