Fesibility Address

BATANGAS STATE UNIVERSITY
The National Engineering University

College of Engineering
A FEASIBILITY STUDY ON THE PRODUCTION OF BANGUS-BASED
FROZEN PRODUCTS IN LIPA CITY
A Feasibility Study Presented to the Faculty of
Lipa City
In Partial Fulfilment of the Requirements for the Degree
Bachelor of Science in Industrial Engineering
By:
Caringal, John Jester M.
Enclona Jr., Reynante D.
Gutierrez, Michael Andrei R.
May 2022
APPROVAL SHEET
This feasibility study entitled “A FEASIBILITY STUDY ON THE
PRODUCTION OF BANGUS-BASED PRODUCTS IN LIPA CITY” prepared
and submitted by JOHN JESTER M. CARINGAL, REYNANTE D. ENCLONA
JR., and MICHAEL ANDREI R. GUTIERREZ in partial fulfillment of the
requirements for the degree of BACHELOR OF SCIENCE IN INDUSTRIAL
ENGINEERING is hereby accepted.
ENGR. JOHNLERY ALMAREZ

Adviser
Approved by panel on oral examination with a grade of _________
PANEL OF EXAMINERS
Chairman
Member Member
Accepted and approved in partial fulfillment of the requirements for the

Degree of Bachelor of Science in Industrial Engineering.
LEOVEN A. AUSTRIA, MSIEM, CIE

Dean, College of Engineering
May 2022
ii
ACKNOWLEDGMENT
This research became a reality with the kind support of many individuals,
to whom the researchers would like to extend their deepest gratitude.
To Batangas State University, for providing them quality education for
higher learning and valuable experiences that form them to excel in doing this
study;
To Mayor Eric B. Africa of Lipa City for allowing the researchers to
conduct this study, and giving their insights and other necessary information
regarding the survey;
To their adviser, Engr. Johnlery Almarez, for imparting his knowledge,
assistance, and continuous support in the accomplishment of this study;
To the chairman, __________, for giving the researchers helpful
information and suggestions for the further improvement of this study;
To the members of the panel examinees, ___________ and _________,
for their meaningful insights and suggestions to enhance the study;
To our fellow Industrial Engineering students of Batangas State University
Lipa for their utmost cooperation and participation as respondents of the study;
To our families, friends, and acquaintances for their prayers, support, and
iii
encouragement in finishing this study;
Above all, praises and thanks to God, the Almighty, where knowledge and
great things begin. With his guidance, our mind remains strong and calm in times
of rejection and failure. Glory to God in the highest!
John Jester
Reynante Jr.
Michael Andrei
iv
DEDICATION
This study is dedicated to our beloved parents
who never ceased to support us financially and morally
in our quest for higher learning.
To our dear instructors who guided, assisted and helped us
by providing their expertise.
To our Almighty God for giving us healthy minds and bodies,
strength and determination and for all the
blessings that He continues to shower upon us.
To all the wonderful people who have contributed a lot
to the realization of this project.
This piece of work is for you.
John Jester
Reynante Jr.
Michael Andrei
v
A Feasibility Study on the Production of Bangus-

Based Frozen Fish Meat Products in Lipa City
John Jester M. Caringal, Reynante D. Enclona Jr., Michael Andrei R.
Gutierrez
Industrial Engineering Department, College of Engineering
Batangas State University, Lipa City
Email: 20-36882@g.batstate-u.edu.ph, 20-34430@g.batstate-u.edu.ph, 20-31652@g.batstate-

u.edu.ph
ABSTRACT
The goal of the research is to come up with and test new concepts for frozen fish
products that use milkfish, also known as bangus in the Philippines, as the main ingredient for
nuggets, tapa, and embutido. The proponents of the EZ Food Manufacturing partnership will
handle selling and manufacturing of the fish product in order to offer it as a healthy alternative to
current frozen items. The business's manufacturing facility would be in Brgy.4, Lipa City, where
the partnered reseller,TMM Trading, is also near at the location. It will thereafter be offered at the
Lipa City public market's resellers’ store and the customers of TMM Trading. and residents of
Lipa City's urban region and select rural areas will be the target market. To determine whether
frozen fish meat is also viable, proponents performed surveys and interviews to determine
whether people will purchase the new product or if they are interested in trying it.
The survey revealed the amount of demand for frozen fish meat products, according to
the demand study, 82.31 % of respondents were willing to purchase the proposed product,
whereas 17.69% were not. The researchers will cover all production costs, as well as provide all
necessary tools and equipment, with an initial investment of PHP 300,000.00 and a payback
period of 0.88 years.
Keywords – bangus, frozen fish, tapa, embutido
INTRODUCTION between the provinces of Batangas and

The Philippines, being a country with about Mindoro boasts the highest concentration of
7,000 islands, is a land rich in culture as well marine species on the planet. (Salvador,
as natural resources from its biodiversity. As Lamarca, 2017). This explains why the
a result, the country's biodiversity provides a Philippines are so wealthy, particularly in the
wide range of ecosystem services. It marine sector, making it one of its top fish
provides all of the following: food, water, producers.
energy, pharmaceuticals, biomass fuels, In accordance with this, utilizing fish
carbon sequestration and climate control, products is a good method to aid
crop pollination, cultural and spiritual local fishers as well as consumers,
inspiration, and touristic value (USAID, particularly those who are shifting to a
2016). The Philippines is located in the coral healthier diet. Food products are continually
triangle, which has abundant water and evolving to keep up with people's fast-paced
marine resources. Marine ecologists lifestyles; hence, frozen processed foods are
consider the Coral Triangle a global hotspot in high demand since they are convenient to
for marine biodiversity (ADB, 2014). prepare and have a longer shelf life. This
Additionally, the Verde Island Passage type of food is becoming increasingly
vi
popular among consumers due to its ages. The processes entail using frigate
convenience. Some of the meat-based tuna, also known as "tulingan," to make
frozen products popular in the Philippines longanisa, embutido, and tapa, which are
include but are not limited to the following: best when partnered with rice. Longanisa
longanisa, hotdogs, nuggets, embutido, etc. are made primarily of frigate tuna fish meat
Producing processed fish products and a mixture of ginger, garlic, turmeric, and
such as longanisa, embutido, and tapa is a pepper cast in plastic. Each piece of
great way to encourage people to adopt a longanisa is ensured to conform to the target
healthier and more economical diet. These weight of 28g to ensure a uniform
can also be consumed by everyone, measurement. The final product will be eight
including those who are health-conscious freshly prepared longanisa that have been
and those whose religion forbids them from properly sealed and packaged at Php 50.00.
eating meat. In terms of embutido, it is made with the
same ingredient, but it includes additional
1. PROJECT SUMMARY ingredients such as carrots to make it
1.1 Overview of the Project healthier. Each piece of embutido is ensured
The primary purpose of this study was to to conform to the target weight of 50g before
evaluate the feasibility of producing being fully wrapped in aluminum foil to
processed fish products that will be sold in create a uniform measurement. The final
the public market of Lipa City, Batangas. product will be five freshly prepared
Proponents came up with the idea after embutido that have been properly sealed
government regulations forced most and packaged at Php60.00 per pack.
employees, including students, to work from Meanwhile, tulingan meat is deboned before
home, increasing demand, particularly for being marinated in soy sauce, garlic, ginger,
food products. Longanisa, embutido, and pepper, calamansi, and sugar for the tapa
tapa are just a few of the many Filipino version. Tapa is properly packed and sealed
comfort foods. They are also easy to after the marination process to ensure its
prepare, ideal for today's fast-paced freshness with the price of Php60.00 per
lifestyle. However, these convenient pack. T.E.L Frozen Fish Products will have
products are often made with low-quality an official Facebook and Instagram page for
ingredients, which can have a negative an additional marketing platform to boost
impact on the consumer's overall health in customer reach.
the long run; this is where proponents get
their inspiration from. Research shows that 1.2 Location of the Firm
fish is a good source of protein; it is low in T.E.L Frozen Fish Products, a startup
saturated fats and a good source of omega business that would build a reputable brand
fatty acids. Substituting fish meat for pork for producing fish-based products for
and other red meat, commonly the main longanisa, embutido, and tapa, will be based
ingredients in processed foods, is a great in Balintawak, Lipa City and the store is
way to make those products healthier due to located at the public market, which is
their nutritional and cost-effective benefits. considered as the heart of the city. It is a
Nowadays, it is critical to incorporate a first-class component city in Batangas rich in
healthy choice of products to keep the body culture and festivities. The project's location
strong and active, particularly during has been determined as a convenient
uncertainty. position for customers and the supply of
The target market for the product necessary raw materials.
was the individual from the urban household
of Lipa City as they have easy access to the 1.3 Feasibility Criteria
public market, where products will be There are several aspects that influence the
situated. Because of its unique taste and a profitability and marketability of a product,
reasonable price, T.E.L Frozen Fish therefore a thorough understanding of the
Products are suited for individuals of all nature of the business is required before it
vii
can be fully implemented. The following regarded as a good substitute especially
criteria were used to determine the feasibility with its price compared to meat or chicken
of T.E.L Frozen Fish Products in the based processed foods that Filipinos,
industry. especially the young ones are
Business Capital - it is the money or assets accustomed to. Having an additional
required to start a business, produce goods benefit to a certain product, particularly in
and/or services, and maintain operations. terms of health factors, is actually a good
Business Location – The accessibility and way to promote and market a product.
proximity to raw material sources, as well as
the ease of delivering the product to market, 2.1-1 Properties of the Product
or the visibility of the business itself to the Frigate fish meat is a great source of
target market, are all factors that are protein which helps the body to build and
considered for a strategic business location. repair cells and tissues. Secondary
Availability of the Raw Materials – raw components such as turmeric, ginger, and
materials are the most significant garlic, will be used in the product to give it
component of a business; it must be a rich flavor. Turmeric's main active
determined whether the company has the ingredient, curcumin, is recognized to
necessary raw materials in adequate provide numerous health advantages for
quantities to sustain the study and its future the body and brain. Studies show that it
operations. has anti-inflammatory properties as well
Potential Market of the Product – The as being a powerful antioxidant. Another
proponents will determine whether there will spice that is closely linked to turmeric is
be enough customers willing to purchase EZ ginger. The natural oils in garlic, the most
Food Manufacturing in sufficient quantities prominent of which is gingerol, give it its
that will allow the company to at least break distinct aroma and flavor and it is a
even on its production costs. compound with strong anti-inflammatory
Profitability of the Product – The and antioxidant effects. Garlic, on the
proponents will evaluate whether the other hand, has a low-calorie count and is
product is viable and marketable. high in vitamin C, B6, and manganese. It
is a popular cooking ingredient due to its
2. MARKET FEASIBILITY powerful aroma and excellent flavor.
2.1 Product Description Depending on the type of product, more
The proponents decided to utilize bangus ingredients are added to create a
fish as the key ingredient for EZ Food delicious and nutritious food that will
Manufacturing. Upon their thorough surely be enjoyed by the consumers.
search for a good fish alternative and a
reliable supplier, the proponents 2.1-2 Major Uses of the Product
discovered that milkfish, or bangus, is not T.E.L Frozen Fish Products, a type of an
the cheapest option on the market, but it easy to prepare viand that can be purchased
is relatively good when compared to meat as a convenient food option for the
and poultry products. The proponents customer. Processed food products are
then figured out how to successfully turn commonly linked to unhealthy lifestyles,
bangus fish meat into a primary ingredient however the convenience of these types of
for nuggets, embutido, and tapa. food can make it still part of one's meal as it
According to the vendors and suppliers helps people to save some time. Promoting
interviewed by the proponents, this type of the use of fish, as well as other natural
fish is also common in the Lipa City Public components, in processed foods makes
Market, making it a good option for them healthier without compromising
meeting all of the product's demand. Also, convenience. The product differs from
this fish isn't overrated yet when commercially available longanisa, embutido,
compared to other aquatic products like and tapa in that it uses frigate fish instead of
tilapia and tambakol. milkfish or bangus is the usual meat and other fish ingredients.
viii
2.2 Geographical Area
The production location of EZ Food
Manufacturing is at Brgy. 4, Lipa City. The Table 1. Historical Demand of Tapa
location was found to be ideal because of its Year
Historical
Demand (packs)
low rent, and it is close to the public market 2016 611297
and to reseller, which is also based on Brgy. 2017 630075
2018 649490
4, Lipa City. 2019 669541
2020 690123
2.3 Target Market Table 1 displays the historical demand for
The firm's research is mostly focused on tapa in packs (250g) from 2016 to 2020. For
households in Lipa City's urban districts the year 2016, there was a demand for 611,
because they are regarded to be potential 297 packs of tapa, and for the year 2020,
customers of the goods, they were chosen there was a demand for 690, 123 packs of
as the study's target market. Tapa, tapa. These data clearly show high numbers
longanisa, and embutido are a product that that are increasing year after year. The
will be available at the business’ partnered computation can be found in Appendix A.
reseller in Lipa City public Market. The
production location of T.E.L Frozen Fish Table 2. Historical Demand of Longanisa
Products is at Balintawak, Lipa City. This
Historical
location was chosen because of its low rent, Year
Demand (packs)
and it is near downtown. It sells a variety of 2016 707691
2017 729430
processed fish goods, such as longanisa, 2018 751 906
embutido, and tapa - a type of simple-to- 2019 775119
prepare food that almost everyone knows. 2020 798947
Everyone is considered and can consume Table 2 displays the historical demand for
these products, regardless of age, status, longanisa in packs (225g) from 2016 to
gender, or religion. 2020. For the year 2016, there was a
demand for 707, 691 packs of longanisa,
2.4 Demand Analysis and for the year 2020, there was a demand
A demand analysis is a study that is carried for 798, 947 packs of longanisa. These data
out to determine or assess the level of clearly show high numbers that are
customer demand for a product. It is utilized increasing year after year. The computation
to figure out what customers want and how can be found in Appendix A.
much they are willing to pay for processed
fish, as well as projecting its sales. A survey Table 3. Historical Demand of Embutido
was used to collect data and other Year
Historical Demand
(packs)
information from residents in Lipa City's 2016 628969
urban area. The survey's findings were then 2017 648290
2018 668266
analyzed and processed to help the 2019 688897
researcher understand the market situation. 2020 710074
Table 3 displays the historical demand for
2.4-1 Historical Demand embutido in packs (250g) from 2016 to
The foundation for many critical business 2020. For the year 2016, there was a
decisions is historical demand. The demand for 628, 969 packs of embutido,
researchers calculated the quantity of and for the year 2020, there was a demand
demand using a self-made questionnaire for 710, 074 packs of embutido. These data
that was disseminated to respondents via an clearly show high numbers that are
online survey. The total number of persons increasing year after year. The computation
willing to use and consume the product was can be found in Appendix A.
estimated to assess historical demand.
2.4-2 Projected Demand
ix
The business environment is full of risk Table 6 shows the projected demand of
and uncertainty. Projected demand plays embutido for the next five (5) years from
an important role, and it is considered as 2021 to 2026. Data shows an increasing
the fundamental part of decision-making demand for the next five (5) years. For year
processes. Proponents needed to know if 2021 the computed demand of embutido is
there would be a need for the products in 731, 934 packs and increases every year
the next five years, so they calculated where the projected demand for year 2026
projected demands to have a basis for is 851, 755 packs.
production needed. Furthermore, future
demand projections were developed in 2.5 Price Study
order to avoid overproduction and The price of a product is determined by the
underproduction. cost of manufacturing it and how it is
distributed to customers. The respondents'
Table 4. Projected Demand of Tapa preferred pricing is obtained through the
Year
Projected survey questionnaire developed by the
Demand (packs)
2021 711 369 proponents, because it is vital to evaluate
2022 733 269 the target market's purchasing power. In
2023 755 844 addition, the current selling prices of similar
2024 779 113
2025 803 099 products on the market were gathered to
2026 827 823
Table have a basis for comparison.
4 shows the projected demand of tapa for
The products' prices are PHP 60 for
the next five (5) years from 2021 to 2026.
tapa, PHP 50 for longanisa, and PHP 60 for
Data shows an increasing demand for the
embutido. These prices satisfy the results of
next five (5) years. For year 2021 the
the survey questionnaire.
computed demand of tapa is 711, 369 packs
and increases every year where the 2.6 Marketing Program
projected demand for year 2026 is 827, 823 A marketing program is a collection of
packs. activities in order to achieve specific
Table 5. Projected Demand of Longanisa marketing goals. Marketing strategy covers
Projected
the specific methods for defining the target
Year
Demand (packs) market, analyzing the competition,
2021 823 543 promoting the product, and determining the
2022 848 897
2023 875 031 price strategy. Different marketing resources
2024 901 969 can be utilized for the product to develop
2025 929 737
2026 958 360 favorable consumer relations and increase
Table sales. This will help in introducing it to the
5 shows the projected demand of longanisa public and raise awareness. As a result of
for the next five (5) years from 2021 to 2026. this effort, the company will have more
Data shows an increasing demand for the opportunities to meet potential consumers,
next five (5) years. For year 2021 the as well as a strong customer-supplier
computed demand of longanisa is 823, 543 relationship.
packs and increases every year where the
projected demand for year 2026 is 958, 360 3. TECHNICAL FEASIBILITY
packs. 3.1 Product
In terms of longanisa the filling is primarily
Table 6. Projected Demand of Embutido
composed of bullet tuna fish meat and a
Year Projected Demand
(packs)
combination of ginger, garlic, turmeric, and
2021 731 934 pepper put together in a plastic casting. To
2022 754 468 create a uniform measurement, each piece
2023 777 695
2024 801 637
of longanisa is ensured to conform to the
2025 826 316 target weight of 28g. The final product will
2026 851 755
x
consist of 8 freshly prepared longanisa that minced finely the garlic and ginger, mix the
are sealed and packaged properly. minced garlic and ginger together with other
The same ingredient goes with the ingredients such as soy sauce, pepper,
creation of embutido, but it comes with extracted calamansi, turmeric powder and
additional ingredients like carrots to make it with the bangus meat, marinate and set
healthier. Again, to create a uniform aside for an hour, and pack the marinated
measurement, each piece of embutido is tapa.
ensured to conform to the target weight of The process involved in TEL’s
50g before it is fully wrapped in aluminum longanisa will be the following processes:
foil. The final product will consist of 5 freshly debone the fish, minced finely the garlic and
prepared embutido that are sealed and ginger, mix the grind fish and minced
packaged properly. vegetables together with pepper, salt
In terms of tapa version, tulingan turmeric and other spices, weigh each cup
meat goes with the process of deboning of longanisa and make sure that it exactly
before it is marinated in a mix of soy sauce, 28g, stuff mixture into plastic casing and
garlic, ginger, pepper, calamansi, and sugar. twist off two- to three-inch lengths, pack the
After the marination process, tapa is then longanisa individually having eight (8) pieces
packed and sealed properly to ensure its of longanisa per pack.
freshness. The proponents' primary goal is The process involved in TEL’s
to produce high-quality products, so they embutido will be the following processes:
choose to use more natural and healthy debone the fish, minced finely the garlic,
ingredients. In order to ensure the quality ginger, carrots and sayote, mix the grind fish
and freshness, the proponents guarantee and minced vegetables together with
that they will be delivered the products to the pepper, salt turmeric and other spices, roll
reseller on a weekly basis the day after they the meat and then and twist both end of the
are produced T.E.L products are convenient foil, steam for 20 minutes, cool it down and
to prepare and if it will be consumed pack.
immediacy, it can be place in the refrigerator
for 2 to 3 days, but it can also last for a 3.4 Facilities
month in the freezer.
3.2 Supply of Raw Materials

Raw materials are the materials or
substances used in the early creation or
production of products. TEL’s frozen fish
product production is based on a reliable Figure 1. Facility Layout
supply of major raw materials at a Figure 1shows the proposed layout to
reasonable price. The proponents partnered produce fish longanisa, tapa, and embutido.
with Lito and Baby, a supplier, to secure the The area is 60 sq. meter, but the production
supply of the main raw materials and the area is 80% and it is equivalent of 48 sq.
foundation of the products, frigate tuna, to meter. The kitchen sink, which measures
ensure that the research project will be able 2.5m by 1.5m and is located next to the
to produce each of the following products: cooking area, which is 2.5 m by 1.5m, is
embutido, longanisa, and tapa, without located on the upper right side of the facility.
interruptions. The remaining materials will The deboning/mixing space is positioned on
be obtained from the Lipa City Public the lower right side of the facility with a
Market, which is the most cost-effective measurement of 2. 44 m x .91 m. The
source for T.E.L frozen fish. packaging area is also .91m by 2.44m in
size, and it is positioned in the center of the
3.3 Manufacturing Process plant to make it easier to reach the raw
The process involved in TEL’s Tapa will be
material storage and freezer. Every aspect
the following processes: debone the bangus,
xi
of the facility has been carefully considered Table 7. TEL Current Ratio
to maximize production efficiency. Current
Current
Curren
Year Liabilitie
Assets t Ratio
s
3.5 Production Schedule 2023 778,269.72
167,023.8
4.66
2
Each week, there will be three production 166,618.0
days: Monday, Wednesday, and Friday, for 2024 1,113,191.94 6.68
9
a total of 156 production days throughout 2025 1,473,710.56
174,757.4
8.43
6
the year. Per production, a total of 180 180,668.9
2026 1,842,369.02 10.20
packs of tapa, 196 packs of longanisa, and 6
188,388.0
234 packs of embutido can be produced, 2027 2,228,625.51
4
11.83
equating to 9360 packs of tapa, 10,192 Averag
1,487,233.35
175,491.2
8.36
e 7
packs of longanisa, and 12,168 packs of
embutido for first year.
4. FINANCIAL FEASIBILITY
4.1 Total Investment Cost 4.3-2 Quick Ratio
The project’s estimated overall cost or initial The quick ratio measures a company's
asset requirements, as well as other short-term liquidity. It assesses a company's
financial considerations, make up the project capacity to pay current liabilities with
cost. It covers all the startup costs for the accessible assets (cash and cash
first month of operation. T.E.L frozen fish equivalents, marketable securities, and
products will require a Php300, 000.00 initial accounts receivable).
investment, which will be used to purchase
Table 8. TEL Quick Ratio
the necessary ingredients, machines, tools, Yea Current Rati
Quick Assets
and equipment, as well as other expenses. r Liabilities o
202
751,388.11 167,023.82 4.50
3
4.2 Sources of Financing the Project 202
1,090,594.30 166,618.09 6.55
The proponents will contribute Php100, 4
202
000.00 each for an initial investment. The 5
1,444,997.08 174,757.46 8.27
total investment for the project will be 202
1,818,227.22 180,668.96
10.0
6 6
Php300, 000.00. 202 11.6
2,198,059.90 188,388.04
7 7
4.3 Financial Analysis
Financial analysis is a method of 4.3-3 Gross Profit Ratio
determining a company or project's This indicates what portion of sales
feasibility, stability, and profitability. It can generated is the mark-up.
also be used as the process of determining
a company's financial strengths and Table 9. TEL Gross Profit
weaknesses by appropriately establishing a Year Gross Profit Net Sales Ratio
1,801,280.0
relationship between the balance sheet 2023 689,541.44
0
38%
items and the profit and loss account. It's an 2024 691,890.74
1,883,960.0
37%
essential tool for evaluating past 0
1,966,640.0
performance as well as forecasting and 2025 719,710.35 37%
0
planning future outcomes. 2026 748,758.09
2,049,320.0
37%
0
2,132,000.0
2027 775,330.06 36%
4.3-1 Current Ratio 0
Averag 1,966,640.0
The working capital ratio is another term for e
725,046.13
0
37%
it. The ability to meet current obligations with
current assets is the most important test of 4.3-4 Net Profit to Total Asset Ratio
solvency. In general, the greater the current It is a ratio that measures a company's
ratio, the better the company's success. earnings before interest and taxes relative to
its total net assets. It is defined as the ratio
xii
between net income and total average year 2021 and it is not considered as
assets, or the amount of financial and normal. Unemployment causes significant
operational income a company receives in a financial difficulties and poverty, debt,
financial year as compared to the average of homelessness, and housing stress, etc. The
that company's total assets. T.E.L management will be helping people by
giving employment. In this way it also helps
Table 10. TEL Net Profit to Total Asset Ratio the family of individuals who will be giving
Year Net Income Total Asset Ratio
2023 340,577.40 807,601.22 42%
employment. Other than that, by paying
2024 331,993.45 1,139,188.94 29% taxes it will contribute income to
2025 349,044.75 1,496,373.06 23% government.
2026 359,412.46 1,861,697.02 19%
2027 375,202.91 2,244,619.01 17%
Averag
351,246.20 1,509,895.85 26% 5.2 Benefits to Customers
e
Customers can get a healthy product at a
reasonable price from the business. It
provides a healthy alternative for those who
4.3-5 Net Profit Margin are concerned about their health or who
The net profit margin ratio expresses the follow a religion that prohibits the
percentage of sales made up of net profit. It consumption of pig and cow meat. It is
determines how much profit is generated at convenient for customers because it is
a certain amount of sales. readily available in the market. The business
will provide a quality product and will make
sure to meet the satisfaction of the
Table 11. TEL Net Profit Margin consumers in foods. It will also provide a
Year Net Income Net Sales Ratio good and friendly relationship to the
2023 340,577.40 1,801,280.00 19% retailers.
2024 331,993.45 1,883,960.00 18%
2025 349,044.75 1,966,640.00 18%
2026 359,412.46 2,049,320.00 18% 5.3 Environment
2027 375,202.91 2,132,000.00 18% The project aims to lessen the consumption
Averag
e
351,246.20 1,966,640.00 18% of cow or pork meat. By this goal, we can
lessen the greenhouse effect because the
more meat consumes, the more people
4.3-6 Payback Period
choosing to make a cow or pork farm which
This indicates the time it will take the
releases methane as waste.
company to recover its respective amount of
The production will ensure that
investment.
waste will be properly separated and
Table 12. TEL Payback Period disposed of. Because TEL frozen fish uses
Investm more natural ingredients like carrots and
Net Income Unrecovered
Year ent from
After Tax Investment sayote, the peels of the items may be
Owners
₱300,000 utilized as plant fertilizer, making them
2023 ₱397,819.98 ₱0.00
.00 beneficial.
PAYBACK PERIOD IF BASED ON NET
INCOME
0.79 Years 6. ORGANIZATION AND
9.48 Months
MANAGEMENT FEASIBILITY
6.1 Form of Ownership
5. SOCIO-ECONOMIC The form of business ownership for T.E.L
FEASIBILITY Frozen Products is categorized as a
5.1 Employment and Income partnership - a type of business organization
Employment is one of the best ways to earn composed of two or more people engaged in
income to be able to support the daily a business toward a common goal. The
needs. But based on the Philippine proponents choose partnership as it is more
Statistical Authority, there are 7.7 percent suitable for a small number of people who
are unemployed since the beginning of the want to enter on a small business venture
xiii
and willing to contribute his/her services and 1. Market Feasibility
capital. There is a high demand for tapa, longanisa,
and embutido because they can restore,
6.2 Organizational Structure cook, and their style is too sensible for its
Organizational Structure, in particular, worth. To ensure that there is a market, the
depicts the flow of tasks and responsibilities researcher survey if they are willing to buy
among personnel at various levels of these viands if the main ingredients are fish.
management. The owners, like those in a More than 90% of 373 samples say they are
general partnership, are dedicated to willing to buy these products.
achieving a common aim of profit. 2. Technical Feasibility
A technical feasibility study explores how the
researchers arrange to give customers the
merchandise or service. Analysis and in-
depth study of raw materials, labor,
Figure 2. Organizational Structure transport, wherever the corporate will be
primarily based, and the technology or
7. SUMMARY OF FINDING, processes required to place all of this along.
CONCLUSION AND It is essential to emphasize the ingredients
required within the production. Its main
RECOMMENDATION ingredient is fish tulingan with an associate
7.1 SUMMARY OF FINDINGS degree quantity of 20 kilograms for every
Feasibility Criteria production batch. The proper quantity of the
There are concerns that required to other ingredients required for all product
understand if a projected business is production is determined to assure products'
possible. The researcher's initial thought of quality and fineness
the merchandise marketability through 3. Financial Feasibility
determinative the market that consumes The financial feasibility centered on the
tapa, longanisa, and embutido and people financial aspects of the study. It determined
who are willing to avail it if these products the start-up value, operative expenses,
were released to the public. The researchers revenues, and creating a forecast of future
were able to project the demand to assure performance. It conjointly determined the
that the projected business has its other initial fund levels required to begin up and
potential market. The supply of raw how the operations are going to be
materials can perpetually offer due to the supported. It will aid the researchers to see
abundant population, which is in line with the and assess the longer-term profitableness,
provider and different fish a merchant. The financial position, and money flows which
researchers conjointly thought of the will help recognize the capital required as
business placement that is getting ready to economic assumptions.
the target market, supply of raw materials, The financial studies show that the
and the accessibility of different initial capital of Php300 000.00 for the
utilities/elements needed for the assembly of an additional product begins
conventional operation of the business as that may be recovered for under 0.79 years
well as water, electricity, and or roughly 9.48 months. It will generate an
telecommunication. Capital is essential for a average financial gain of Php379, 819.98
business to keep up its operations; that is each year.
why the researchers conjointly considered 4. Socio – Economic Feasibility
the capital/investment used to guarantee The researchers are not centered on
continuous production of products and satisfying customers and maximizing profits.
services for profit generation and give Making new products can considerably
services to its customers. The researchers contribute to the community, like using
assessed the study if the products are aspiring and qualified staff. Also, the taxes
profitable and marketable. to be paid to the government can
xiv
considerably facilitate finance the Financial Feasibility
government’s projects for the town. For the The researchers have reached the
environment, since TEL frozen fish uses conclusion that the project will require a
additional natural ingredients like carrots significant amount of funding. This money,
and sayote, the peels of the things are also however, might be easily recovered with
used as plant fertilizer, creating them useful, proper strategy and execution. It can also be
and sustainable byproducts. concluded that the project is
5. Management Feasibility recommendable since it shows positive
Management is the method of administering results in its financial evaluation.
and controlling the affairs of a company,
despite its nature, sort, and size, to attain 7.3 RECOMMENDATIONS
goals outlined by the organization. Despite Based on the preceding research, the
how wealthy in resources or workforce they following recommendations will be useful in
will be, is nothing while not correct the business operations.
management. Thus, robust management is 1. Training of employees for excellent
a part of the backbone of a thriving business performance in their work. Providing a
or structure venture. continuous training and development to the
The researchers fully the capability employees will ensure quality, competence,
of 3 production workers to lower the cost of and improvement in financial status.
manpower and maximize the batches that 2. Monitoring of the production from time to
the workers can do in a day. time.
3. Proper utilization of raw materials and
7.2 CONCLUSION proper maintenance of the tools and
Every business organization, particularly equipment to prevent production problems
manufacturing and production businesses, and maintain smooth operation in
strives to cut costs while increasing profits. the future.
Following data collection, computations, and 4. The researchers recommend that the
interpretation of computed values for business extend its market by working with
embutido, longanisa, and tapa production, various retailers in other nearby cities or
the researchers came up with the following towns to sell the products, which will help to
conclusions. recover the initial investment in the tool and
machine, as well as support its annual
Market Feasibility operating expenses.
According to the study, embutido, longanisa,
and tapa are in high demand. As the
demand for these products increases, the
cost of production will increase as well. To
increase the profitability and growth of the
company, they should up-scale the
production of the order to meet the
increasing demand. According to the
researchers, the project will have a big
impact on the market and society in terms of
paying an additional percentage of profit to
the government and providing employment
opportunities.
Technical Feasibility
Grinders, freezers, stoves, and sealing
equipment are all required in the creation of
the new products. Materials, equipment, and
other tools are all part of the business's
initial capital investment.
xv
TABLE OF CONTENTS
Page
TITLE PAGE i
APPROVAL SHEET ii
ACKNOWLEDGEMENT iii
DEDICATION v
EXECUTIVE SUMMARY vi
CHAPTER I: BACKGROUND OF THE STUDY

Introduction 2
Project Summary 2
Overview of the Project 2
Location of the Firm 4
Descriptive Definition of the Project 5
Project Long Range Objective 5
Feasibility Criteria 6
Highlight of the Study 7
Project Background 7
Project Timetable and Status 8
Nature of the Business 12
Mode of Financing 13
Major Assumption and Summary of Findings 13
xvi
Market Feasibility 13
Technical Feasibility 13
CHAPTER II: MARKET FEASIBILITY

Product Description 15
Properties of the Product 16
Major Uses of the Project 17
Geographical Area 18
Target Market 18
Demand Analysis 19
Historical Demand 19
Projected Demand 23
Supply Analysis 26
Historical Supply 27
Projected Supply 30
Market Share 33
Price Study 36
Factors Affecting Market 38
Promotion and Customer Orientation 38
Quality 38
Market Program 39
Channel of Distribution 40
Affiliate Seller 41
Green Marketing 41
CHAPTER III: TECHNICAL FEASIBILITY

Product 42
Properties 44
Raw Materials 45
Logo, Packaging, and Tarpaulin 50
Supply of Raw Materials 53
Manufacturing Process 54
Facilities 63
Utilities 65
Labor Requirement 65
Production Schedule 67
xvii
CHAPTER IV: FINANCIAL FEASIBILITY
Financial Assumption 72
Initial Capital Requirement 72
Inflation Rate 72
Working Days 73
Production Capacity 73
Sales 73
Utility Expense 74
Labor 74
Transportation Cost 74
Business Permits and Licenses 74
Direct and Indirect Materials 74
Raw Materials 75
Inventory 75
Business Tax 75
Income Tax 75
Total Investment Cost 75
Source Of Financing the Project 79
Financial Statement 79
Projected Income Statement 79
Projected Cashflow 81
Financial Analysis 83
Liquidity Ratio 83
Current Ratio 83
Quick Ratio 84
Profitability Ratio 85
Gross Profit Ratio 85
Net Profit to Total Asset Ratio 85
Net Profit Margin 86
Payback Period 86
CHAPTER V: SOCIO – ECONOMIC FEASIBILITY

Employment and Income 88
Contribution to the Government 88
Benefits to Customers 89
Environment 89
xviii
CHAPTER VI: ORGANIZATION AND MANAGEMENT FEASIBILITY
Basic Consideration 91
Form of Ownership 91
Organizational Structure 92
CHAPTER VII: LEGAL ASPECT

Articles of Partnership 96
Acquisition of Barangay Clearance 97
Registration for SSS 97
Application for Mayor’s Permit 98
Registration with BIR 99
CHAPTER VIII: SUMMARY OF FINDINGS, CONCLUSION, AND

RECOMMENDATION
Feasibility Criteria 101
Financial Feasibility 102
Socio – Economic Feasibility 103
Management Feasibility 103
Conclusion 104
Financial Feasibility 105
Recommendations 105
xix
LIST OF TABLES
Table Page
1 Historical Demand of Tapa 20
2 Historical Demand of Longanisa 21
3 Historical Demand of Embutido 22
4 Projected Demand of Tapa 23
5 Projected Demand of Longanisa 24
6 Projected Demand of Embutido 25
7 Historical Supply of Tapa 27
8 Historical Supply of Longanisa 28
9 Historical Supply of Embutido 29
10 Projected Supply of Tapa 30
11 Projected Supply of Longanisa 31
12 Projected Supply of Embutido 32
13 Market Share of Tapa 34
14 Market Share of Longanisa 34
15 Market Share of Embutido 34
16 Market Gap of Tapa 35
17 Market Gap of Longanisa 35
18 Market Gap of Embutido 35
19 Price Comparison of Tapa 36
20 Price Comparison of Longanisa 37
21 Price Comparison of Embutido 37
22 Promotional Expense 39
23 Materials and Descriptions for Fish Tapa 46
xx
24 Materials and Descriptions for Fish Longanisa 47
25 Materials and Descriptions for Fish Embutido 48
26 TEL Frozen Fish Product Factory Furniture and Fixtures 49
27 TEL Frozen Fish Product Factory Tools and Supply 49
28 TEL Frozen Fish Product Factory Tools and Supply 50
29 Ingredient Required for Fish Embutido 55
30 Process of Making Fish Embutido 56
31 Ingredient Required for Fish Longanisa 58
32 Process of Making Fish Longanisa 59
33 Ingredient Required for Fish Tapa 61
34 Process of Making Fish Tapa 62
35 Utilities Expense 65
36 Labor Requirements and Assignments 66
37 Schedule of Worker in Making Tapa 67
38 Schedule of Worker in Making Longanisa 68
39 Schedule of Worker in Making Embutido 69
40 Production Schedule of Tapa 70
41 Production Schedule of Longanisa 70
42 Production Schedule of Embutido 71
43 Project Cost 76
44 TEL Income Statement 80
45 TEL Cashflows 82
46 TEL Current Ratio 84
47 TEL Quick Ratio 84
48 TEL Gross Profit 85
49 TEL Net Profit to Total Asset Ratio 86
50 TEL Net Profit Margin 86
51 TEL Payback Period 87
xxi
LIST OF FIGURES
Figure Page
1 Gantt Chart 10
2 Production Site’s Location 17
3 Historical Demand of Tapa 19
4 Historical Demand of Longanisa 20
5 Historical Demand of Embutido 21
6 Projected Demand of Tapa 23
7 Projected Demand of Longanisa 24
8 Projected Demand of Embutido 25
9 Historical Supply of Tapa 27
10 Historical Supply of Longanisa 28
11 Historical Supply of Embutido 29
12 Projected Supply of Tapa 30
13 Projected Supply of Longanisa 31
14 Projected Supply of Embutido 32
15 Channel Of Distribution 39
16 T.E.L Frozen Fish Product Logo 50
17 Plastic Packaging of Longanisa 50
18 Plastic Packaging of Tapa 50
19 Plastic Packaging of Embutido 51
20 Supply Chain 53
21 Facility Layout 63
22 Organizational Structure 93
xxii
xxiii
Chapter I
INTRODUCTION
In recent years, the global demand for seafood has been on the rise,
driven by increasing population, changing dietary preferences, and growing
awareness of the health benefits associated with seafood consumption. Among
the various types of seafood, bangus (also known as milkfish) has gained
significant popularity due to its delicious taste and nutritional value.
Bangus, also known as milkfish, is a popular fish species in many
countries, particularly in Southeast Asia, due to its nutritional value and
delicious taste. By developing a frozen product centered around bangus, we
aim to cater to the growing demand for convenient and high-quality seafood
options.
The frozen food industry has experienced significant growth in recent
years, driven by the increasing need for time-saving and ready-to-eat meals.
Consumers are seeking convenient solutions that provide them with healthy,
tasty, and easy-to-prepare food options. By capitalizing on this trend and
leveraging the unique characteristics of bangus, we aim to capture a share of the
frozen food market and meet the needs of discerning consumers.
Producing processed fish products such as nuggets, embutido, and tapa
is a great way to encourage people to adopt a healthier and more economical
1
diet. These can also be consumed by everyone, including those who are health-
conscious and those whose religion forbids them from eating meat.
PROJECT SUMMARY
This chapter presents, in brief detail the significant information regarding
the study which includes the name and location of the project, descriptive
definition of the project, its long-range objectives, and the feasibility criteria. It
also includes the highlights of the project, major assumptions and summary of
findings, and conclusions.
A. Overview of the Project
One of the purpose of this project is to introduce the fish meat as an
alternative ingredient in the common frozen food products available in the
market. In today's fast-paced lifestyle, consumers are constantly seeking
convenient and time-saving food options. By introducing a bangus-based frozen
product, you can provide a solution for busy individuals and families who may not
have the time to prepare fresh fish regularly. The convenience factor of a frozen
product allows for longer shelf life, easy storage, and quick meal preparation,
making it an attractive choice for the target market. Nuggets, embutido, and tapa
are just a few of the many Filipino comfort foods. They are also easy to prepare,
ideal for today's fast-paced lifestyle. However, these convenient products are
often made with low-quality ingredients, which can have a negative impact on the
2
consumer's overall health in the long run; this is where proponents get their
inspiration from. Research shows that fish is a good source of protein; it is low in
saturated fats and a good source of omega fatty acids. Substituting fish meat for
pork and other red meat, commonly the main ingredients in processed foods, is a
great way to make those products healthier due to their nutritional and cost-
effective benefits. Nowadays, it is critical to incorporate a healthy choice of
products to keep the body strong and active, particularly during uncertainty.
The target market for the product was the individual from the urban
household and selected rural of Lipa City as they have easy access to the public
market, where products will be situated. Because of its unique taste and a
reasonable price, bangus-based frozen products are suited for individuals of all
ages. The processes entail using milkfish, also known as "bangus", to make
nuggets, embutido, and tapa, which are best when partnered with rice. Nuggets
are made primarily of milkfish meat and a mixture of garlic powder, pepper, flour
and breadcrumbs. Each piece of nuggets is ensured to conform to the target
weight of 15g to ensure a uniform measurement. The final product will be
estimated of 13 freshly prepared nuggets that have been properly sealed and
packaged at Php 50.00. In terms of embutido, it is made with the same
ingredient, but it includes additional ingredients such as carrots, egg for binding,
and raisin to make it healthier. Each piece of embutido is ensured to conform to
the target weight of 50g before being fully wrapped in aluminum foil to create a
uniform measurement. The final product will be five freshly prepared embutido
3
that have been properly sealed and packaged at Php60.00 per pack. Meanwhile,
bangus fish is deboned before being marinated in soy sauce, garlic, pepper,
calamansi extract, and brown sugar for the tapa version. Tapa is properly packed
and sealed after the marination process to ensure its freshness with the price of
Php60.00 per pack. EZ Food Manufacturing will have an official Facebook and
Instagram page for an additional marketing platform to boost customer reach.
B. Location of the Firm
EZ Food Manufacturing, a startup business that would build a reputable
brand for producing fish-based products for nuggets, embutido, and tapa, will be
based in Brgy. 4, Lipa City and the partner retail store is located at the public
market, which is considered as the heart of the city. It is a first-class component
city in Batangas rich in culture and festivities. The project's location has been
determined as a convenient position for customers and the supply of necessary
raw materials.
C. Descriptive Definition of the Project
EZ Food Manufacturing are composed of three different types of viands:
bangus-based nuggets, bangus embutido, and bangus tapa, all of which use
bangus fish meat as the main ingredient. It has a rich flavor and savory taste that
is just right to appeal to customers' taste buds. The rationale behind these
concepts is to give a healthy type of favorite viands and give a chance to other
4
religions like Adventists and Muslim to eat tapa, embutido, and nuggets without
violating their religious belief. Also, to increase the usage of fish-based meat in
products originally composed of meat and introduce different ways to consume
fish aside from its usual preparation, popularly known as “Marinated Bangus”, a
Filipino recipe that is loved by Filipinos.
D. Project Long Range Objective.
The project's primary objective is to determine the feasibility of EZ Food
Manufacturing in the market and the economic contribution that it may provide to
other sectors of society, such as customers, employees, and other associated
industries.
To achieve this, the proponents set the objective as follows:
 To ensure the sustainability and responsible sourcing of bangus used in
our products. This involves establishing partnerships with reputable fish
suppliers and promoting sustainable fishing practices to protect the
environment and maintain the long-term availability of bangus as a
resource.
 To develop a reputable product brand that can provide customers with
health benefits distinct from their existing ones.
 To establish a strong and sustainable presence in the frozen seafood
market with the bangus-based product, catering to consumer needs,
5
ensuring product quality and sustainability, and building a loyal customer
base.
E. Feasibility Criteria
There are several aspects that influence the profitability and marketability
of a product, therefore a thorough understanding of the nature of the business is
required before it can be fully implemented. The following criteria were used to
determine the feasibility of EZ Food Manufacturing in the industry.
Business Capital - refers to the financial resources that a business needs
to operate, grow, and meet its obligations. It represents the total funds invested
in a business, which can come from various sources such as owners' equity,
loans, retained earnings, and external investors.
Business Location – Business location refers to the physical or
geographical area where a business chooses to establish its operations,
including its offices, production facilities, or retail outlets.
Availability of the Raw Materials – Proximity to sources of raw materials is
advantageous as it reduces transportation costs, lead times, and potential supply chain
disruptions. Businesses located in areas with abundant local resources may have a
competitive advantage in terms of cost efficiency and reliable supply.
Potential Market of the Product – The proponents will determine
whether there will be enough customers willing to purchase EZ Food
6
Manufacturing in sufficient quantities that will allow the company to at least break
even on its production costs.
Profitability of the Product – The proponents will evaluate whether the
product is viable and marketable.
F. Highlight of the Study
Background of the Study
Nuggets, embutido, and tapa are various types of food that share a
common characteristic. They are convenient food items that are widely enjoyed
by Filipino families as they complement plain or fried rice, depending on personal
preference. Originally served as a breakfast staple, they have now become
popular for any meal throughout the day, including breakfast, lunch, and dinner.
One notable aspect is the absence of a standardized recipe for these dishes, as
they vary depending on the creator and the location. This allows individuals to
showcase their creativity and incorporate their own preferences, resulting in a
diverse range of unique products, particularly in different regions.
The proponent decided to venture into a business that aims to establish a
reputable brand that will popularize the use of fish as the major ingredient in
nuggets, embutido, and tapa within Lipa City. They ensure that the product has a
savory taste by using a healthy selection of locally accessible spices, such as
7
pepper and garlic, which will go well with fish. It is an additional source of
nutrients that are useful to the body, in addition to the rich flavor it provides.
Project Timetable and Status
To have a smooth execution of the project, a timetable of actions is
developed to guide business activities and meet the project's objective.
A. Project Conceptualization and Identification
January 2023 – February 2023
B. Preparation and Screening of Feasibility Study
February 2023 – March 2023
C. Evaluation of Feasibility Study
March 2023 – June 2023
D. Proposal of Project
July 2023
E. Securing Permit and Licenses
August 2023
F. Acquisition of Machines and Necessary Materials
September 2023 - October 2023
8
G. Hiring and Training of Worker
October 2023 – November 2023
H. Preparation for the Start of Business
December 2023
I. Start of Business
January 2023
9
2023 2024
Activities
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Jan Feb Mar
Project Conceptualization and

Identification
Preparation and Screening of

Feasibility Study
Evaluation of Feasibility Study
Proposal of Project
Securing Permits and Licenses
Acquisition of Machines and

Necessary Materials
Hiring and Training of Workers
Preparation for the Start of

Business
Start of Operation
10
Figure 1 shows the project timetable or series of activities of EZ Food
Manufacturing before it officially starts its operation in January 2024. The
Project conceptualization and identification began during January to February
of 2023, Preparation and screening of the feasibility study lasted from
February 2023 to March 2023. Next, the Evaluation of feasibility study starts
from March 2023 to June 2023. The Proposal of the Project began on July
2023. Securing of permits and licenses for the business registration such as
Mayors Permit, DTI and BIR registration and others necessary requirements
was done in August 2023. For September 2023, the acquisition of necessary
material for the production will begin. Hiring and training of workers will be
from middle of October to November 2023. Final preparation for the
beginning of production will be in the last month of 2023, which is December.
Lastly, the EZ Food Production will start its production and operation.
Nature of the Business
The aim of the research is to promote the utilization of fish meat as a
primary ingredient in traditional Filipino frozen foods such as nuggets,
embutido, and to develop a new variation of tapa. The decision to focus on
milkfish, commonly known as Bangus, was based on its high potential for
consumption and its year-round availability in the local wet market of Lipa
City. During the initial stages of the business, the target market will be the
residents of Lipa City, Batangas, where all the necessary raw materials are
11
easily accessible. As the plan succeeds, the production will expand gradually
to cater not only to Lipa City but also to nearby cities and provinces..
Mode of Financing
The proponents will introduce the project in Lipa City, Batangas, as
their initial target location. They plan to invest Php300,000.00 into the
proposed project, which will be funded using their personal funds.
G. Major Assumption and Summary of Findings
1. Market Feasibility
Entrepreneurs enjoy coming up with concepts and innovative ideas for
the customers. As a result, proponents established a food concept that can
help practically everyone in easy ways. To check if the case of T.E.L Frozen
Fish Products product is also marketable, proponents conducted surveys to
see if people would buy and/or be interested in the new product.
2. Technical Feasibility
The technical aspect of the feasibility study assesses the details of
producing the product at the lowest possible cost while maintaining the best
possible degree of quality and the resources needed to deliver the products
to customers. It will also detail the required equipment, facilities, materials,
12
labor, business location, and other needs for producing and selling the
product.
APPENDIX A
Summary Of Survey Questionnaire, Historical And
Projection Demand and Supply,
and Market Share
13
14
SURVEY’S SUMMARY
QUESTIONS ANSWER %
A 500 AND ABOVE 345 0.92493
B YES 338 0.97971
C PUBLIC MARKET ONLY 311 0.92012
D YES 307 0.98714
E YES 303 0.98697
F 2.51155
G 60 - 70 281 0.92739
H YES 301 0.98046
I 2.92691
J 50-60 284 0.94352
K YES 298 0.97068
L 2.62752
M 60 -70 284 0.95302
15
Legend:
A - Household Weekly Budget G - What is you preferred price per pack (250g) of Fish Tapa?
B - Do you buy Frozen Food Products? H - Are you willing to buy Fish Longanisa?
C - Where do you usually buy frozen meat products? I - How many packs (225g) per purchase are you willing to buy
Fish Longanisa?
D - If T.E.L. will establish in Lipa City will you buy their
products? J - What is you preferred price per pack (225g) of Fish
Longanisa?
E - Are you willing to buy Fish Tapa?
K - Are you willing to buy Fish Embutido?

F - How many packs (250g) per purchase are you willing to
buy Fish Tapa? L - How many packs (250g) per purchase are you willing to
buy Fish Embutido?
M - What is you preferred price per pack (250g) of Fish
Embutido?
16
Historical Demand
Tapa
Household Average Average
Income Average of
who are Public Yes, to Will buy of annual
Year Population Bracket (P500 packs per Demand
buying Frozen Market only products Tapa purchase usage
and above) purchase
Food Products in a week (weekly)
2016 5762 0.924932976 0.979710145 0.920118343 0.987138 0.986971 1 2.511551155 52 611297
2017 5939 0.924932976 0.979710145 0.920118343 0.987138 0.986971 1 2.511551155 52 630075
2018 6122 0.924932976 0.979710145 0.920118343 0.987138 0.986971 1 2.511551155 52 649490
2019 6311 0.924932976 0.979710145 0.920118343 0.987138 0.986971 1 2.511551155 52 669541
2020 6505 0.924932976 0.979710145 0.920118343 0.987138 0.986971 1 2.511551155 52 690123
Longanisa
Year Population Income Household Public Yes, to Will buy Average Average of Average Demand
17
who are
Bracket of annual
buying packs per
(P500 and Market only products Longanisa purchase usage
Frozen Food purchase
above) in a week (weekly)
Products
2016 5762 0.924932976 0.979710145 0.920118343 0.987138 0.980456 1 2.926910299 52 707691
2017 5939 0.924932976 0.979710145 0.920118343 0.987138 0.980456 1 2.926910299 52 729430
2018 6122 0.924932976 0.979710145 0.920118343 0.987138 0.980456 1 2.926910299 52 751906
2019 6311 0.924932976 0.979710145 0.920118343 0.987138 0.980456 1 2.926910299 52 775119
2020 6505 0.924932976 0.979710145 0.920118343 0.987138 0.980456 1 2.926910299 52 798947
Embutido
Household
Income Average Average
who are Average of
Bracket Public Yes, to Will buy of annual
Year Population buying packs per Demand
(P500 and Market only products Embutido purchase usage
Frozen Food purchase
above) in a week (weekly)
Products
2016 5762 0.924932976 0.979710145 0.920118343 0.987138 0.970684 1 2.627516779 52 628969
2017 5939 0.924932976 0.979710145 0.920118343 0.987138 0.970684 1 2.627516779 52 648290
2018 6122 0.924932976 0.979710145 0.920118343 0.987138 0.970684 1 2.627516779 52 668266
2019 6311 0.924932976 0.979710145 0.920118343 0.987138 0.970684 1 2.627516779 52 688897
2020 6505 0.924932976 0.979710145 0.920118343 0.987138 0.970684 1 2.627516779 52 710074
Arithmetic Straight Line
18
Tapa
Year Historical Demand of Tapa (Y) a Yi-1 Yc Y-Yc (Y-Yc)2
2016 611,297.22
Longanisa
611,297.2
2017 630,075.36
Historical 19,706.43 +
Demand of Longanisa = 631,003.65 (928.30) 861,736.41
Year a 2 Yi-1 Yc Y-Yc (Y-Yc)2
(Y)
631,003.6
2018
2016 649,490.04
707,691.00 19,706.43 + = 650,710.09 (1,220.05) 1,488,517.75
5
2017 729,430.21 22,813.88 650,710.0
2019 669,541.27 19,706.43 + + 707,691.00 = = 730,504.89 (875.25)
670,416.52 (1,074.68) 766,066.08
1,154,933.41
9
2018 751,906.34 22,813.88 670,416.5
+ 730,504.89 = 753,318.77 (1,412.43) 1,994,970.70
2020 690,122.95 19,706.43 + = 690,122.95 0.00 0.00
2019 775,119.39 2
22,813.88 + 753,318.77 = 776,132.66 (1,013.27) 1,026,712.24
total 3,250,526.83 3,116,320.24
2020 798,946.54 22,813.88 + 776,132.66 = 798,946.54 0.00 0.00
SD 789.47
total 3,763,093.48 4,176,616.35
Year Yc
SD 913.96
2021 709,829.38
Year Yc
2022 729,535.81
2023 2021 749,242.24 821,760.43
2024 2022 768,948.68 844,574.31
2025 2023 788,655.11 867,388.20

2026 808,361.54
2024 890,202.08
Total 4,554,572.76
2025 913,015.97
2026 935,829.85
19
Total 5,272,770.83
Embutido
Year Historical Demand of Embutido (Y) a Yi-1 Yc Y-Yc (Y-Yc)2
2016 628,969.42
20
2017 648,290.41 20,276.13 + 628,969.42 = 649,245.55 (955.13) 912,281.05

2018 668,266.36 20,276.13 + 649,245.55 = 669,521.68 (1,255.32) 1,575,825.88
2019 688,897.25 20,276.13 + 669,521.68 = 689,797.81 (900.55) 810,999.24
2020 710,073.94 20,276.13 + 689,797.81 = 710,073.94 0.00 0.00
total 3,344,497.38 3,299,106.16
SD 812.29
Year Yc
2021 730,350.07
2022 750,626.20
2023 770,902.34
2024 791,178.47
2025 811,454.60
2026 831,730.73
Total 4,686,242.40
Arithmetic Geometric Curve
21
Tapa
(1+
YEAR Historical Demand of Tapa (Y) % Inc. (Dec) Yi + 1 / = Yc Y-Yc (Y-Yc)2
r)
630,116.6
2016 611,297.22
Longanisa / 1.03 = 611,297.22 0.00 0.00
2
Historical Demand of Longanisa 649,515.3 (41.26
YEAR
2017 630,075.36 % Inc.
3.07(Dec) Yi + 1 / / (1.03
1 + r ) == 630,116.62
Yc Y-Yc 1,702.34
(Y-Yc)2
(Y) 9 )
20162018 707,691.00 669,511.3
729,477.97 707,691.00 (25.35
649,490.04 3.08 // 1.03
1.03 == 649,515.39 0.00 642.64
0.00
7 )
2017 729,430.21 3.07 751,935.69
690,122.9 / 1.03 = 729,477.97 (47.77) 2,281.55
2019 669,541.27 3.09 / 1.03 = 669,511.37 29.90 893.72
2018 751,906.34 3.08 5
775,084.78 / 1.03 = 751,935.69 (29.35) 861.29
2020 690,122.95 3.07 - - - - - - -
2019 775,119.39 3.09 798,946.54 / 1.03 = 775,084.78 34.61 1,197.80
TOTAL 3,250,526.83 12.31 3,238.70
2020 798,946.54 3.07 - - - - - - -
SD 25.45
TOTAL 3,763,093.48 12.31 4,340.63
YEAR Y -1 Yc
SD 29.46
2021 690,122.95 711,369.08
YEAR Y -1 Yc
2022 711,369.08 733,269.29
2021 798,946.54 823,542.91
2023 733,269.29 755,843.72
2022 823,542.91 848,896.51
2024 755,843.72 779,113.12
2023 848,896.51 875,030.64
2025 779,113.12 803,098.90
2024 875,030.64 901,969.33
2026 803,098.90 827,823.11
2025 901,969.33 929,737.36
2026 929,737.36 958,360.26
22
Embutido
Historical Demand of Embutido
YEAR % Inc. (Dec) Yi + 1 / (1 + r ) = Yc Y-Yc (Y-Yc)2
(Y)
2016 628,969.42 648,332.87 / 1.03 = 628,969.41 0.00 0.00
(42.45
2017 648,290.41 3.07 668,292.44 / 1.03 = 648,332.87 1,802.19
)
(26.08
2018 668,266.36 3.08 688,866.50 / 1.03 = 668,292.44 680.33
)
2019 688,897.25 3.09 710,073.94 / 1.03 = 688,866.50 30.76 946.14
2020 710,073.94 3.07 - - - - - - -
TOTAL 3,344,497.38 12.31 3,428.66
SD 26.19
YEAR Y -1 Yc
2021 710,073.94 731,934.28
2022 731,934.28 754,467.61
2023 754,467.61 777,694.65
2024 777,694.65 801,636.76
2025 801,636.76 826,315.95
2026 826,315.95 851,754.92
STATISTICAL STRAIGHT LINE
23
Tapa
Historical Demand
YEAR x x2 xy a + bx = Yc Y - Yc (Y - Yc )2
of Tapa (Y)
19,711.7
2016 611,297.22 1 1 611,297.22 590,970.16 + = 610,681.89 615.33 378,629.39
4
39,423.4
2017 630,075.36 2 4 1,260,150.71 590,970.16 + = 630,393.63 (318.27) 101,297.99
7
59,135.2
2018 649,490.04 3 9 1,948,470.11 590,970.16 + = 650,105.37 (615.33) 378,629.39
1
78,846.9
2019 669,541.27 4 16 2,678,165.06 590,970.16 + = 669,817.10 (275.84) 76,086.05
4
98,558.6
2020 690,122.95 5 25 3,450,614.75 590,970.16 + = 689,528.84 594.11 352,967.23
8
TOTAL 3,250,526.83 15 55 9,948,697.86 1,287,610.06
SD 507.47
YEAR a x bx Yc
2021 590,970.16 6 118,270.42 709,240.57
2022 590,970.16 7 137,982.15 728,952.31
2023 590,970.16 8 157,693.89 748,664.05
2024 590,970.16 9 177,405.63 768,375.78
2025 590,970.16 10 197,117.36 788,087.52
2026 590,970.16 11 216,829.10 807,799.26
24
Longanisa
Historical
Demand of
YEAR x x2 xy a + bx = Yc Y - Yc (Y - Yc )2
Longanisa
(Y)
2016 707,691.00 1 1 707,691.00 684,158.62 + 22,820.03 = 706,978.64 712.36 507,454.17
2017 729,430.21 2 4 1,458,860.42 684,158.62 + 45,640.05 = 729,798.67 (368.46) 135,763.60
2018 751,906.34 3 9 2,255,719.01 684,158.62 + 68,460.08 = 752,618.70 (712.36) 507,454.17
2019 775,119.39 4 16 3,100,477.55 684,158.62 + 91,280.10 = 775,438.72 (319.33) 101,973.55
2020 798,946.54 5 25 3,994,732.71 684,158.62 + 114,100.13 = 798,258.75 687.79 473,060.73
11,517,480.7
TOTAL 3,763,093.48 15 55
0
1,725,706.22
SD 587.49
YEAR a x bx Yc
2021 684,158.62 6 136,920.15 821,078.77
2022 684,158.62 7 159,740.18 843,898.80
2023 684,158.62 8 182,560.21 866,718.82
2024 684,158.62 9 205,380.23 889,538.85
2025 684,158.62 10 228,200.26 912,358.88

2026 684,158.62 11 251,020.28 935,178.90
25
Embutido
Historical
Demand of
YEAR x x2 xy a + Bx = Yc Y - Yc ( Y - Yc )2
Embutido
(Y)
608,054.7 628,336.3
2016 628,969.42 1 1 628,969.42 + 20,281.59 = 633.12 400,837.68
1 0
608,054.7 648,617.8 (327.47
2017 648,290.41 2 4 1,296,580.83 + 40,563.18 = 107,239.57
1 9 )
608,054.7 668,899.4 (633.12
2018 668,266.36 3 9 2,004,799.08 + 60,844.77 = 400,837.68
1 8 )
608,054.7 689,181.0 (283.81
2019 688,897.25 4 16 2,755,589.02 + 81,126.36 = 80,548.83
1 7 )
608,054.7 101,407.9 709,462.6
2020 710,073.94 5 25 3,550,369.71 + = 611.29 373,670.32
1 5 6
3,344,497.3 1 10,236,308.0 1,363,134.0
TOTAL 55
8 5 4 7
SD 522.14
YEAR a x bx Yc
121,689.5
2021 608,054.71 6 729,744.24
4
141,971.1
2022 608,054.71 7 750,025.83
2
162,252.7
2023 608,054.71 8 770,307.42
1
182,534.3
2024 608,054.71 9 790,589.01
0
1 202,815.8
2025 608,054.71 810,870.60
0 9
1 223,097.4
2026 608,054.71 831,152.19
1 8
26
STATISTICAL PARABOLIC
Tapa
Historical
YEAR Supply of X X2 X4 XY X2Y bX cX2 Yc Y - Yc ( Y - Yc)2
Tapa (Y)
- - - -
25.0 625.0 15,282,430. 317,365. 1,003,413. 1,006,838,761,24
2016 611,297 5.0 3,056,486. 1,377,669. 392,116.3
0 0 56 79 55 7.98
0 11 40 3
- -
5,670,678.2 190,419. - 362,645.7 267,429.5 71,518,585,182.8
2017 630,075 3.0 9.00 81.00 1,890,226.
1 47 495,960.98 7 9 5
0 07
-
649,490.0 - 63,473.1 676,553.6
2018 1.0 1.00 1.00 649,490.04 -55,106.78 -27,063.62 732,439,610.59
4 649,490.04 6 6
0
-
669,541.2 1.0 549,607.3 119,933.9 14,384,145,700.1
2019 1.00 1.00 669,541.27 669,541.27 63,473.1 -55,106.78
7 0 4 2 2
6
-
690,122.9 3.0 2,070,368. 6,211,106.5 - 708,316.1 501,711,739,070.
2020 9.00 81.00 190,419. -18,193.18
5 0 85 4 495,960.98 3 51
47
- - -
TOT 3,250,526. 45.0 789.0 28,483,246. 317,365. 1,178,497. 2,072,029. 1,595,185,670,81
5.0 2,856,292. 2,479,804.
AL 83 0 0 62 79 26 57 2.04
0 11 92
27
SD
564,833.72
YEAR x X2 Yc
2021 5.00 25.00 -1,026,847.91
2022 7.00 49.00 -2,476,356.85
2023 9.00 81.00 -4,366,720.00
2024 11.00 121.00 -6,697,937.35
2025 13.00 169.00 -9,470,008.91
2026 15.00 225.00 -12,682,934.68
Longanis
a
Historical
YEAR Supply of X X2 X4 XY X2Y bX cX2 Yc Y - Yc (Y - Yc)2
Tapa (Y)
- - -
707,691.0 17,692,275. 367,410.3 1,161,639. 1,349,405,357,03
5.0 25.0 625.0 -3,538,455. 1,594,910. 453,948.0
2016 0 0 3 1 0.7
0 3 8
28
- -
729,430.2 220,446.2 - 419,830.3 309,599.8
3.0 9.00 81.00 2,188,290. 6,564,871.8 95,852,052,669.7
2017 1 0 574,167.71 8 3
0 6
-
751,906.3 - 783,237.5
1.0 1.00 1.00 751,906.34 73,482.07 -63,796.41 -31,331.21 981,644,700.5
2018 4 751,906.34 5
0
775,119.3 1.0 - 636,273.4 138,845.9

1.00 1.00 775,119.39 775,119.39 -63,796.41 19,278,204,228
2019 9 0 73,482.07 2 7
-
798,946.5 3.0 2,396,839. - 820,008.5
9.00 81.00 7,190,518.8 220,446.2 -21,062.01 672,414,029,380
2020 4 0 6 574,167.71 5
0
- - -
3,763,093. 45.0 789.0 32,974,691. 367,410.3 1,364,331. 2,398,762. 2,137,931,288,00
TOTA 5.0 3,306,692. 2,870,838.
L 48 0 0 55 3 25 23 9.16
0 97 54
29
Embuti
do
SD 653,900.80
Historic
al
YEA
Supply X X2 X4 YEAR
XY x 2Y
X X2
bX cX2 Yc Yc Y - Yc (Y - Yc)2
R
of Tapa
(Y) 5.00 25.00
2021 -1,188,768.74
- - - -
628,969. 25. 625. 15,724,23 326,540 1,032,42 1,065,894,293,
5.0 3,144,847 7.00 49.00 1,417,496 403,452.
2016 42 00 00 2022 5.39 .62 -2,866,846.76 1.57 756.83
0 .08 .90 15
9.00 81.00
- 2023 - --5,055,296.08
648,290. 9.0 81.0 5,834,613 195,924 373,129. 275,160. 75,713,465,529
3.0 1,944,871 510,298.8
2017 41 0 0 .72
11.00 .37
121.00 61 80 .95
0 2024.24 8-7,754,116.70
- - 13.00 169.00 -
668,266. 1.0 2025 668,266.3 65,308. -10,963,308.61
- 696,112.
1.0 1.00 668,266.3 27,846.0 775,400,423.08
2018 36 0 6 12 56,699.88 37
0 6 15.00 225.00 1
2026 -14,682,871.82
-
688,897. 1.0 1.0 688,897.2 688,897.2 - 565,496. 123,401. 15,227,839,265
1.00 65,308.
2019 25 0 0 5 5 56,699.88 12 13 .26
12
- - -
710,073. 3.0 9.0 81.0 2,130,221 6,390,665 728,793. 531,139,344,61
195,924 510,298.8 18,719.1
2020 94 0 0 0 .82 .47 07 8.82
.37 8 3
- - -
3,344,49 45. 789. 29,306,67 326,540 1,212,56 2,131,93 1,688,750,343,
TOT 5.0 2,938,865 2,551,494
AL 7.38 00 00 8.19 .62 6.82 0.56 593.94
0 .60 .42
30
SD 581,162.69
YEAR x X2 Yc
5.00 25.00
2021 -1,056,533.40
7.00 49.00
2022 -2,547,946.67
9.00 81.00
2023 -4,492,958.94
121.0
11.00
2024 0 -6,891,570.23
169.0
13.00
2025 0 -9,743,780.52
225.0
15.00
2026 0 -13,049,589.82
31
Summary of Standard Deviation
Product Arithmetic Straight Line Arithmetic Geometric Curve Statistical Straight Line Statistical Parabolic
Tapa 789.47 25.45 507.47 564,833.72

Longanisa 913.96 29.46 587.49 653,900.80
Embutido 812.29 26.19 522.14 581,162.69
Tapa Longanisa Embutido
Year Projected Demand Year Projected Demand Year Projected Demand

2021 711,369 2021 823,543 2021 731,934
2022 733,269 2022 848,897 2022 754,468
2023 755,844 2023 875,031 2023 777,695
2024 779,113 2024 901,969 2024 801,637
2025 803,099 2025 929,737 2025 826,316
2026 827,823 2026 958,360 2026 851,755
32
HISTORICAL SUPPLY
Supply of Tapa Supply of longanisa Supply of Embutido

year Supply per year Year Supply per year Year Supply per year
2016 327405 2016 201683 2016

2017 342005 2017 330284 2017
2018 373395 2018 378708 2018
2019 410625 2019 383128 2019
2020 400040 2020 385034 2020
total 1853470 total 1678838 total
33
ARITHMETIC STRAIGHT LINE
Tap
a
Year Historical Supply of Tapa (Y) a Yi-1 Yc Y-Yc (Y-Yc)2
2016 327,405.00
18,158.7 327,405.0 (3,558.75
2017 342,005.00 + = 345,563.75 12,664,701.56
5 0 )
18,158.7 345,563.7
2018 373,395.00 + = 363,722.50 9,672.50 93,557,256.25
5 5
18,158.7 363,722.5
2019 410,625.00 + = 381,881.25 28,743.75 826,203,164.06
5 0
18,158.7 381,881.2
2020 400,040.00 + = 400,040.00 0.00 0.00
5 5
total 1,853,470.00 932,425,121.88
SD 13,655.95
Year Yc
2021 418,198.75
2022 436,357.50
2023 454,516.25
2024 472,675.00
2025 490,833.75
2026 508,992.50
Total 2,781,573.75
34
Longanisa
Year Historical Supply of Longanisa (Y) a Yi-1 Yc Y-Yc (Y-Yc)2
2016 201,682.78
201,682.7 247,520.6
2017 330,284.44 45,837.92 + = 82,763.75 6,849,838,314.06
8 9
247,520.6 293,358.6
2018 378,707.78 45,837.92 + = 85,349.17 7,284,480,250.69
9 1
293,358.6 339,196.5
2019 383,128.33 45,837.92 + = 43,931.81 1,930,003,539.37
1 3
339,196.5 385,034.4
2020 385,034.44 45,837.92 + = 0.00 0.00
3 4
total 1,678,837.78 16,064,322,104.13
SD: 56,682.13
Year Yc
2021 430,872.36
2022 476,710.28
2023 522,548.19
2024 568,386.11
2025 614,224.03
2026 660,061.94
Total 3,272,802.92
35
Embutido
Year Historical Supply of Embutido (Y) a Yi-1 Yc Y-Yc (Y-Yc)2

2016 205,130.00
249,167.2
2017 304,045.00 44,037.25 + 205,130.00 = 54,877.75 3,011,567,445.06
5
293,204.5
2018 353,393.00 44,037.25 + 249,167.25 = 60,188.50 3,622,655,532.25
0
337,241.7
2019 364,197.00 44,037.25 + 293,204.50 = 26,955.25 726,585,502.56
5
381,279.0
2020 381,279.00 44,037.25 + 337,241.75 = 0.00 0.00
0
total 1,608,044.00 7,360,808,479.88
SD 38,368.76
Year Yc
2021 425,316.25
2022 469,353.50
2023 513,390.75
2024 557,428.00
2025 601,465.25
2026 645,502.50
Total 3,212,456.25
36
ARITHMETIC GEOMETRIC CURVE ARITHMETIC GEOMETRIC CURVE
37
Tapa
Historical Supply of Tapa
YEAR % Inc. (Dec) Yi + 1 / (1+r) = Yc Y-Yc (Y-Yc)2
(Y)
343,038.5 325,903.8
2016 327,405.00 / 1.05 = 1,501.20 2,253,599.26
5 0
361,074.1 343,038.5
2017 342,005.00 4.46 / 1.05 = (1,033.55) 1,068,218.53
7 5
380,058.0 361,074.1
2018 373,395.00 9.18 / 1.05 = 12,320.83 151,802,845.02
4 7
400,040.0 380,058.0
2019 410,625.00 9.97 / 1.05 = 30,566.96 934,339,260.01
0 4
2020 400,040.00 (2.58) - - - - - - -
TOTA
1,853,470.00 21.03 1,089,463,922.81
L
SD 14,761.19
YEAR Y -1 Yc
2020 400,040.00 421,072.54
2021 421,072.54 443,210.88
2022 443,210.88 466,513.18
2023 466,513.18 491,040.61
2024 491,040.61 516,857.60
Longanisa
2025 516,857.60 544,031.95
YEAR Historical Supply of % Inc. Yi + 1 / (1 + r) = Yc Y-Yc (Y-Yc)2
2026 544,031.95 572,635.02
38
Longanisa (Y) (Dec)
2016 201,682.78 222,695.27 / 1.20 = 185,544.52 16,138.26 260,443,320.08
2017 330,284.44 63.76 267,284.55 / 1.20 = 222,695.27 107,589.17 11,575,429,985.95
2018 378,707.78 14.66 320,801.74 / 1.20 = 267,284.55 111,423.23 12,415,135,257.24
2019 383,128.33 1.17 385,034.44 / 1.20 = 320,801.74 62,326.59 3,884,603,736.10
2020 385,034.44 0.50 - - - - - - -
TOTAL 1,678,837.78 80.09 28,135,612,299.37
SD 75,014.15
YEAR Y -1 Yc
2020 385,034.44 462,128.17
2021 462,128.17 554,658.03
2022 554,658.03 665,714.73
2023 665,714.73 799,007.82
2024 799,007.82 958,989.59
2025 958,989.59 1,151,003.79
2026 1,151,003.79 1,381,464.14
Embutido
Historical Supply of % Inc. (1+
YEAR Yi + 1 / = Yc Y-Yc (Y-Yc)2
Embutido (Y) (Dec) r)
39
2016 205,130.00 231,765.39 / 1.18 = 196,328.71 8,801.29 77,462,734.55

2017 304,045.00 48.22 273,598.27 / 1.18 = 231,765.39 72,279.61 5,224,342,319.48
2018 353,393.00 16.23 322,981.85 / 1.18 = 273,598.27 79,794.73 6,367,198,863.60
2019 364,197.00 3.06 381,279.00 / 1.18 = 322,981.85 41,215.15 1,698,688,649.45
2020 381,279.00 4.69 - - - - - - -
TOTAL 1,608,044.00 72.20 13,367,692,567.08
SD 51,706.27
YEAR Y -1 Yc
2020 381,279.00 450,098.59
2021 450,098.59 531,339.89
2022 531,339.89 627,244.98
2023 627,244.98 740,460.61
2024 740,460.61 874,111.29
2025 874,111.29 1,031,885.48
2026 1,031,885.48 1,218,137.38
STATISTICAL STRAIGHT LINE
Tapa
40
Historical Supply of
YEAR x x2 Xy a + bx = Yc Y - Yc (Y - Yc )2
Tapa (Y)
306,52
2016 327,405.00 1 1 327,405 + 21,389 = 327,916 (511.00) 261,121
7
306,52
2017 342,005.00 2 4 684,010 + 42,778 = 349,305 (7,300.00) 53,290,000
7
306,52
2018 373,395.00 3 9 1,120,185 + 64,167 = 370,694 2,701.00 7,295,401
7
306,52
2019 410,625.00 4 16 1,642,500 + 85,556 = 392,083 18,542.00 343,805,764
7
306,52 106,94 (13,432.00
2020 400,040.00 5 25 2,000,200 + = 413,472 180,418,624
7 5 )
1
TOTAL 1,853,470.00 55 5,774,300 585,070,910
5
SD 10,817.31
YEAR a x bx Yc
2021 306,527.00 6 128,334.00 434,861
2022 306,527.00 7 149,723.00 456,250
2023 306,527.00 8 171,112.00 477,639
2024 306,527.00 9 192,501.00 499,028
1
2025 306,527.00 213,890.00 520,417
0
1
2026 306,527.00 235,279.00 541,806
1
41
Longanisa
Historical
Supply of
YEAR x x2 xy A + bx = Yc Y - Yc ( Y - Yc )2
Longanisa
(Y)
209,903.3 251,85 (50,175.33 2,517,564,075.1
2016 201,682.78 1 1 201,6823 + 41,954.72 =
9 8 ) 1
209,903.3 293,81 1,330,178,417.0
2017 330,284.44 2 4 660,569 + 83,909.44 = 36,471.61
9 2 4
1,136,12 209,903.3 125,864.1 335,76 1,843,862,684.4
2018 378,707.78 3 9 + = 42,940.22
3 9 7 7 9
1,532,51 209,903.3 167,818.8 377,72
2019 383,128.33 4 16 + = 5,406.06 29,225,436.67
3 9 9 2
1,925,17 209,903.3 209,773.6 419,67 (34,642.56 1,200,106,655.4
2020 385,034.44 5 25 + =
2 9 1 7 ) 2
1,678,837.7 1 5,456,06 6,920,937,268.7
TOTAL 55
8 5 1 3
SD 37,204.67
YEAR a x bx Yc
251,728.3
2021 209,903.39 6 461,631.72
3
293,683.0
2022 209,903.39 7 503,586.44
6
335,637.7
2023 209,903.39 8 545,541.17
8
377,592.5
2024 209,903.39 9 587,495.89
0
1 419,547.2
2025 209,903.39 629,450.61
0 2
1 461,501.9
2026 209,903.39 671,405.33
1 4
42
Embutido
Historical
Supply of
YEAR x x2 xy A + bx = Yc Y - Yc ( Y - Yc )2
Embutido
(Y)
197,873. 239,118.8 (33,988.80 1,155,238,525.4
2016 205,130.00 1 1 205,130 + 41,245.00 =
8 0 ) 4
280,363.8
2017 304,045.00 2 4 608,090 197,874 + 82,490.00 = 23,681.20 560,799,233.44
0
1,060,17 197,873. 123,735.0 321,608.8 1,010,235,369.6
2018 353,393.00 3 9 + = 31,784.20
9 8 0 0 4
1,456,78 197,873. 164,980.0 362,853.8
2019 364,197.00 4 16 + = 1,343.20 1,804,186.24
8 8 0 0
1,906,39 197,873. 206,225.0 404,098.8 (22,819.80
2020 381,279.00 5 25 + = 520,743,272.04
5 8 0 0 )
TOTA 1,608,044.0 1 5,236,58 3,248,820,586.8
55
L 0 5 2 0
SD 25,490.47
YEAR a x bx Yc
247,470.0
2021 197,873.80 6 445,343.80
0
288,715.0
2022 197,873.80 7 486,588.80
0
329,960.0
2023 197,873.80 8 527,833.80
0
371,205.0
2024 197,873.80 9 569,078.80
0
1 412,450.0
2025 197,873.80 610,323.80
0 0
1 453,695.0
2026 197,873.80 651,568.80
1 0
43
Tapa
YEAR Historical Supply of Tapa (Y) X X2 X4 XY X2Y bX cX2 Yc
2016 327,405.00 -5.00 25.00 625.00 -1,637,025.00 8,185,125.00 158,410.00 -1,845,857.14 -1,292,526.2
2017 342,005.00 -3.00 9.00 81.00 -1,026,015.00 3,078,045.00 95,046.00 -664,508.57 -174,541.7
2018 373,395.00 -1.00 1.00 1.00 -373,395.00 373,395.00 31,682.00 -73,834.29 352,768.5
2019 410,625.00 1.00 1.00 1.00 410,625.00 410,625.00 -31,682.00 -73,834.29 289,404.5
2020 400,040.00 3.00 9.00 81.00 1,200,120.00 3,600,360.00 -95,046.00 -664,508.57 -364,633.7
TOTAL 1,853,470.00 -5.00 45.00 789.00 -1,425,690.00 15,647,550.00 158,410.00 -3,322,542.86 -1,189,528.4
STATISTICALPARABOLIC
SD 835,564.90
YEAR x X2 Yc Y - Yc (Y - Yc)2
2021 5.00 25 -1,609,346.27 1,619,931.27 2,624,177,312,581
2022 7.00 49 -3,444,733.13 516,546.70 266,820,489,591
2023 9.00 81 -5,870,794.27 20,626.41 425,448,819
2024 11.00 121 -8,887,529.70 121,220.41 14,694,387,974
2025 13.00 169 -12,494,939.41 764,673.70 584,725,862,010
2026 15.00 225 -16,693,023.41 3,042,998.48 3,490,843,500,974.95
44
Longanisa
Historical Supply of
YEAR X X2 X4 XY X2Y bX cX2 Yc
Longanisa (Y)
-
2016 201,682.78 25.00 625.00 -1,008,413.89 5,042,069.44 93,304.81 -5,121,007.94 -4,624,722.34
5.00
-
2017 330,284.44 9.00 81.00 -990,853.33 2,972,560.00 55,982.89 -1,843,562.86 -1,384,599.18
3.00
-
2018 378,707.78 1.00 1.00 -378,707.78 378,707.78 18,660.96 -204,840.32 216,801.43
1.00
2019 383,128.33 1.00 1.00 1.00 383,128.33 383,128.33 -18,660.96 -204,840.32 179,479.50
2020 385,034.44 3.00 9.00 81.00 1,155,103.33 3,465,310.00 -55,982.89 -1,843,562.86 -1,496,564.96
- 12,241,775.5
TOTAL 1,678,837.78 45.00 789.00 -839,743.33 93,304.81 -9,217,814.29 -7,109,605.55
5.00 6
SD 2,443,076.55
2021 5.00 25.00 -4,811,331.97 4,826,405.11 23,294,186,331,672.20
2022 7.00 49.00 -9,764,821.51 1,714,883.63 2,940,825,857,500.79
2023 9.00 81.00 -16,357,033.60 161,906.35 26,213,665,377.92
121.0
11.00
2024 0 -24,587,968.22 203,648.83 41,472,845,567.08
169.0
13.00
2025 0 -34,457,625.38 1,881,599.41 3,540,416,323,733.69
225.0
15.00
2026 0 -45,966,005.09 8,788,443.33 29,843,115,023,851.70
45
Embutido
YEAR Historical Supply of Embutido (Y) X X2 X4 XY X2Y bX cX2 Yc
- -
2016 205,130 25 625 5,128,250 87,016.00 -4,390,428.57 -3,924,179.40
5 1,025,650
-
2017 304,045 9 81 -912,135 2,736,405 52,209.60 -1,580,554.29 -1,149,111.51
3
-
2018 353,393 1 1 -353,393 353,393 17,403.20 -175,617.14 221,019.23
1
-
2019 364,197 1 1 1 364,197 364,197 -175,617.14 186,212.83
17,403.20
-
2020 381,279 3 9 81 1,143,837 3,431,511 -1,580,554.29 -1,253,530.71
52,209.60
-
TOTAL 1,608,044 45 789 -783,144 12,013,756 87,016.00 -7,902,771.43 -5,919,589.55
5
SD 2,092,112.04 SD
2021 5.00 25.00 -4,098,211.40 4,129,309.40 17,051,196,091,433.30
2022 7.00 49.00 -8,347,829.23 1,453,156.51 2,111,663,844,631.32
2023 9.00 81.00 -14,002,384.20 132,373.77 17,522,814,416.7
2024 11.00 121.00 -21,061,876.31 177,984.17 31,678,364,007.8
2025 13.00 169.00 -29,526,305.57 1,634,809.71 2,672,602,790,245.73
2026 15.00 225.00 -39,395,671.97 7,527,633.55 21,884,663,904,734.90
46
Summary of Standard Deviation
Arithmetic Arithmetic Statistical Straight

Product Statistical Parabolic
Straight Line Geometric Curve Line
Tapa 13,655.95 14,761.19 10,817.31 835,564.90
Longanisa 56,682.13 75,014.15 37,204.67 2,443,076.55
Embutido 38,368.76 51,706.27 25,490.47 2,092,112.04
TAPA Longanisa Embutido
YEAR Yc YEAR Yc YEAR Yc
2021 434,861 2021 461,632 2021 445,344
2022 456,250 2022 503,586 2022 486,589
2023 477,639 2023 545,541 2023 527,834
2024 499,028 2024 587,496 2024 569,079
2025 520,417 2025 629,451 2025 610,324
2026 541,806 2026 671,405 2026 651,569
47
Market Share
Tapa
Year Projected Demand Production per Year Market Share
2022 733,269 9360 1%
2023 755,844 9776 1%
2024 779,113 10192 1%
2025 803,099 10608 1%
2026 827,823 11024 1%
Longanisa
2022 848,897 10192 1%
2023 875,031 10660 1%
2024 901,969 11128 1%
2025 929,737 11596 1%
2026 958,360 12064 1%
Embutido
2022 754,468 12168 2%
2023 777,695 12740 2%
2024 801,637 13312 2%
2025 826,316 13884 2%
2026 851,755 14456 2%
48
APPENDIX B
PRICE STUDY
49
Price Study
Tapa 2023 2024 2025 2026 2027

Variable Cost - Tapa 25.85 26.90 27.03 27.15 27.26
Fixed Expenses - Tapa 9.47 9.38 9.36 9.31 9.33
Total Cost 35.33 36.28 36.39 36.46 36.59
Mark up rate 70% 65% 65% 65% 64%
Mark up 24.67 23.72 23.61 23.54 23.41
Selling Price 60.00 60.00 60.00 60.00 60.00
Longanisa
Variable Cost - Longanisa 22.77 23.66 23.74 23.82 23.89
Fixed Expenses - Longanisa 9.47 9.38 9.36 9.31 9.33
Total Cost 32.24 33.04 33.10 33.13 33.22
Mark up rate 55% 51% 51% 51% 51%
Mark up 17.76 16.96 16.90 16.87 16.78
Selling Price 50.00 50.00 50.00 50.00 50.00
Embutido
Variable Cost - Embutido 26.23 27.23 27.30 27.36 27.42
Fixed Expenses - Embutido 9.47 9.38 9.36 9.31 9.33
Total Cost 35.70 36.61 36.66 36.67 36.75
Mark up rate 68% 64% 64% 64% 63%
Mark up 24.30 23.39 23.34 23.33 23.25
Selling Price 60.00 60.00 60.00 60.00 60.00
50
APPENDIX C
Materials Needed for Production, Ingredients,
And Production Schedule
51
TOOLS AND EQUIPMENT
Particulars Unit Cost Quantity Total Cost Useful Life (years) Annual Depreciation
Freezer 9,490.00 1 9,490.00 10 949.00
Grinder 1,750.00 1 1,750.00 5 350.00
Sealer 1,099.00 1 1,099.00 5 219.80
Steamer 1,050.00 1 1,050.00 5 210.00
Gastove 1,000.00 1 1,000.00 5 200.00
LPG tank 1000 1 1000 20 50
Stainless Steel Table 6999 2 13998 20 699.90
TOTAL 29,387.00 2,678.70
Particulars Cost 2023 2024 2025 2026 2027

Freezer 9,490.00 8,541.00 7,592.00 6,643.00 5,694.00 4,745.00
Grinder 1,750.00 1,400.00 1,050.00 700.00 350.00 -
Sealer 1,099.00 879.20 659.40 439.60 219.80 -
Steamer 1,050.00 840.00 630.00 420.00 210.00 -
Gastove 1,000.00 800.00 600.00 400.00 200.00 -
LPG tank 1000 950 900 850 800 750
Stainless Steel Table 13998 13,298.10 12,598.20 11,898.30 11,198.40 10,498.50
TOTAL 29,387.00 26,708.30 24,029.60 21,350.90 18,672.20 15,993.50
52
Furniture
Quantit
Particulars Unit Cost Total Cost Useful Life Group Annual Depreciation
y
Chair 250 3 750 5 655.8
Office Table 799 1 799 5 655.8
53
Office Chair 677 1 677 5 655.8

Wall Clock 135 1 135 5 655.8
Filling Cabinet 719 1 719 5 655.8
Weighing Scale 199 1 199 5 655.8
Total 3,279.00
Supplies
CONSUMABLES
Particulars Unit Cost Unit Quantity Total Cost 2023 2024 2025 2026 2027
Plastic gloves 21 pack 2 42.00 42.00 43.47 44.99 46.57 48.20
Hairnet 35 pack 13 455.00 455.00 470.93 487.41 504.47 522.12
Garbage Bag 199 pack 4 796.00 796.00 823.86 852.70 882.54 913.43
Scouring Pad 54 pack 5 270.00 270.00 279.45 289.23 299.35 309.83
Cleaning Detergent 40 pack 3 120.00 120.00 124.20 128.55 133.05 137.70
54
Pot Holder 8 pcs 5 40.00 40.00 41.40 42.85 44.35 45.90
Tissue 86 pack 4 344.00 344.00 356.04 368.50 381.40 394.75
Rugs 25 pcs 12 300.00 300.00 310.50 321.37 332.62 344.26
Kitchen Towel 5 pcs 5 25.00 25.00 25.88 26.78 27.72 28.69
Hand Soap 129 gal 1 129.00 129.00 133.52 138.19 143.02 148.03
2,521.0 2,700.5
TOTAL 2,521.00 2,609.24 2,795.08 2,892.91
0 6
Consumable Supplies, beginning 0 25.21 26.09 27.01 27.95
Consumable Supplies, end (1%) 25.21 26.09 27.01 27.95 28.93
2,495.7 2,673.5
Consumable Supplies Expense 2,583.14 2,767.13 2,863.98
9 5
NON-CONSUMABLES
Uni Total
Particulars Unit Cost Quantity 2023 2024 2025 2026 2027
t Cost
Trash Can 169 pcs 3 507.00 507.00 542.49 580.46
Floor Map 259 pcs 1 259.00 259.00 277.13 296.53
Broom and Dustpan 85 pcs 2 170.00 170.00 181.90 194.63
Apron 35 pcs 3 105.00 105.00 112.35 120.21
55
Light Bulb 120 pcs 4 480.00 480.00 513.60 549.55
Cutting Boards 75 set 1 75.00 75.00 80.25 85.87
Knife 539 set 1 539.00 539.00 576.73 617.10
Scissors 100 pcs 2 200.00 200.00 214.00 228.98
Mixing bowl 155 pcs 3 465 465 497.55 532.3785
Mixing tools 28 pcs 3 84 84 89.88 96.1716
Washing Bowl 150 pcs 3 450 450 481.5 515.205
Fire Extinguisher 945 pcs 1 945 945 945 945
Thermal Bag Cooler 259 pcs 3 777 777 831.39 889.5873
TOTAL 5,056.00 5,056.00 5,343.77 5,651.68
56
Direct Materials
Tapa
Number of Batch per production
2
day
Number of production day per year 52 52
Quantity per Production
INGREDIENTS Unit Quantity per batch Cost per unit Cost per Production Day 2023
Day
Fish (tulingan) kg 20 40 100.00 4,000.00 208,000.00
Turmeric g 40 80 0.05 4.00 208.00
Garlic g 128 256 0.17 43.52 2,263.04
Ginger g 64 128 0.11 14.08 732.16
Pepper g 38 76 0.08 6.08 316.16
Brown sugar g 500 1000 0.05 50.00 2,600.00
Calamansi ml 300 600 0.05 27.00 1,404.00
Soy Sauce ml 1183 2366 0.22 508.69 26,451.88
Total 4,653.37 241,975.24
Approximate Cost per Unit 25.85
Day
Fish (tulingan) kg 21 42 100.00 4,200.00 226,044.00
Turmeric g 42 84 0.05 4.20 226.04
Garlic g 134 269 0.17 45.70 2,459.36
Ginger g 67 134 0.11 14.78 795.67
57
Pepper g 40 80 0.08 6.38 343.59
Brown sugar g 525 1050 0.05 52.50 2,825.55
Calamansi ml 315 630 0.05 28.35 1,525.80
Soy Sauce ml 1242 2484 0.22 534.12 28,746.58
Total 4,886.04 262,966.59
Uni Cost per Production

INGREDIENTS Quantity per batch Quantity per Production Day Cost per unit 2025
t Day
Fish (tulingan) kg 22 44 100.00 4,400.00 236,808.00
Turmeric g 44 88 0.05 4.40 236.81
Garlic g 141 282 0.17 47.87 2,576.47
Ginger g 70 141 0.11 15.49 833.56
Pepper g 42 84 0.08 6.69 359.95
Brown sugar g 550 1100 0.05 55.00 2,960.10
Calamansi ml 330 660 0.05 29.70 1,598.45
Soy Sauce ml 1301 2603 0.22 559.56 30,115.47
Total 5,118.71 275,488.81
t Day
Fish (tulingan) kg 23 46 100.00 4,600.00 247,572.00
Turmeric g 46 92 0.05 4.60 247.57
Garlic g 147 294 0.17 50.05 2,693.58
Ginger g 74 147 0.11 16.19 871.45
Pepper g 44 87 0.08 6.99 376.31
58
Brown sugar g 575 1150 0.05 57.50 3,094.65
Calamansi ml 345 690 0.05 31.05 1,671.11
Soy Sauce ml 1360 2721 0.22 584.99 31,484.35
Total 5,351.38 288,011.03

Day
Fish (tulingan) kg 24 48 100.00 4,800.00 258,336.00
Turmeric g 48 96 0.05 4.80 258.34
Garlic g 154 307 0.17 52.22 2,810.70
Ginger g 77 154 0.11 16.90 909.34
Pepper g 46 91 0.08 7.30 392.67
Brown sugar g 600 1200 0.05 60.00 3,229.20
Calamansi ml 360 720 0.05 32.40 1,743.77
Soy Sauce ml 1420 2839 0.22 610.43 32,853.23
Total 5,584.04 300,533.25
Longanisa
2
day
Day
Fish (tulingan) kg 20 40 100.00 4,000.00 208,000.00
Turmeric g 127 254 0.05 12.70 660.40
59
Garlic g 192 384 0.17 65.28 3,394.56
Ginger g 128 256 0.11 28.16 1,464.32
Pepper g 38 76 0.08 6.08 316.16
sugar g 2016 4032 0.05 201.60 10,483.20
vinegar ml 236 472 0.10 47.20 2,454.40
soy sauce ml 236 472 0.22 101.48 5,276.96
TOTAL 4,462.50 232,050.00

t Day
Fish (tulingan) kg 21 42 100.00 4,200.00 226,044.00
Turmeric g 133 267 0.05 13.34 717.69
Garlic g 202 403 0.17 68.54 3,689.04
Ginger g 134 269 0.11 29.57 1,591.35
Pepper g 40 80 0.08 6.38 343.59
sugar g 2117 4234 0.05 211.68 11,392.62
vinegar ml 248 496 0.10 49.56 2,667.32
soy sauce ml 248 496 0.22 106.55 5,734.74
TOTAL 4,685.63 252,180.34
t Day
Fish (tulingan) kg 22 44 100.00 4,400.00 236,808.00
Turmeric g 140 279 0.05 13.97 751.87
Garlic g 211 422 0.17 71.81 3,864.71
Ginger g 141 282 0.11 30.98 1,667.13
Pepper g 42 84 0.08 6.69 359.95
60
sugar g 2218 4435 0.05 221.76 11,935.12
vinegar ml 260 519 0.10 51.92 2,794.33
soy sauce ml 260 519 0.22 111.63 6,007.82
TOTAL 4,908.75 264,188.93

t Day
Fish (tulingan) kg 23 46 100.00 4,600.00 247,572.00
Turmeric g 146 292 0.05 14.61 786.04
Garlic g 221 442 0.17 75.07 4,040.38
Ginger g 147 294 0.11 32.38 1,742.91
Pepper g 44 87 0.08 6.99 376.31
sugar g 2318 4637 0.05 231.84 12,477.63
vinegar ml 271 543 0.10 54.28 2,921.35
soy sauce ml 271 543 0.22 116.70 6,280.90
TOTAL 5,131.88 276,197.51
t Day
Fish (tulingan) kg 24 48 100.00 4,800.00 258,336.00
Turmeric g 152 305 0.05 15.24 820.22
Garlic g 230 461 0.17 78.34 4,216.04
Ginger g 154 307 0.11 33.79 1,818.69
61
Pepper g 46 91 0.08 7.30 392.67
sugar g 2419 4838 0.05 241.92 13,020.13
vinegar ml 283 566 0.10 56.64 3,048.36
soy sauce ml 283 566 0.22 121.78 6,553.98
TOTAL 5,355.00 288,206.10
Embutido
2
day
Day
Fish(tulingan) kg 20 40 100.00 4,000.00 208,000.00
Turmeric g 127 254 0.05 12.70 660.40
Carrots kg 5 10 80.00 800.00 41,600.00
Sayote kg 5 10 60.00 600.00 31,200.00
Garlic g 128 256 0.17 43.52 2,263.04
Ginger g 64 128 0.11 14.08 732.16
Pepper g 64 128 0.08 10.24 532.48
Flour g 1005 2010 0.05 100.5 5226
Egg pcs 40 80 6.00 480 24960
ketchup ml 710 1420 0.05 76.68 3987.36
Total 6,137.72 319,161.44
INGREDIENTS Unit Quantity per batch Quantity per Production Cost per unit Cost per Production Day 2024
62
Day
Fish(tulingan) kg 21 42 100.00 4,200.00 226,044.00
Turmeric g 133 267 0.05 13.34 717.69
Carrots kg 5 11 80.00 840.00 45,208.80
Sayote kg 5 11 60.00 630.00 33,906.60
Garlic g 134 269 0.17 45.70 2,459.36
Ginger g 67 134 0.11 14.78 795.67
Pepper g 67 134 0.08 10.75 578.67
Flour g 1055 2111 0.05 105.525 5,679.36
Egg pcs 42 84 6.00 504 27,125.28
ketchup ml 746 1491 0.05 80.51 4,333.26
Total 6,444.61 346,848.69

t Day
Fish(tulingan) kg 22 44 100.00 4,400.00 236,808.00
Turmeric g 140 279 0.05 13.97 751.87
Carrots kg 6 11 80.00 880.00 47,361.60
Sayote kg 6 11 60.00 660.00 35,521.20
Garlic g 141 282 0.17 47.87 2,576.47
Ginger g 70 141 0.11 15.49 833.56
Pepper g 70 141 0.08 11.26 606.23
Flour g 1106 2211 0.05 110.55 5,949.80
Egg pcs 44 88 6.00 528 28,416.96
ketchup ml 781 1562 0.05 84.35 4,539.61
Total 6,751.49 363,365.30
t Day
Fish(tulingan) kg 23 46 100.00 4,600.00 247,572.00
63
Turmeric g 146 292 0.05 14.61 786.04
Carrots kg 6 12 80.00 920.00 49,514.40
Sayote kg 6 12 60.00 690.00 37,135.80
Garlic g 147 294 0.17 50.05 2,693.58
Ginger g 74 147 0.11 16.19 871.45
Pepper g 74 147 0.08 11.78 633.78
Flour g 1156 2312 0.05 115.575 6,220.25
Egg pcs 46 92 6.00 552 29,708.64
ketchup ml 817 1633 0.05 88.18 4,745.96
Total 7,058.38 379,881.90
Quantity per Quantity per Cost per

INGREDIENTS Unit Cost per unit 2027
batch Production Day Production Day
Fish(tulingan) kg 24 48 100.00 4,800.00 258,336.00
Turmeric g 152 305 0.05 15.24 820.22
Carrots kg 6 12 80.00 960.00 51,667.20
Sayote kg 6 12 60.00 720.00 38,750.40
Garlic g 154 307 0.17 52.22 2,810.70
Ginger g 77 154 0.11 16.90 909.34
Pepper g 77 154 0.08 12.29 661.34
Flour g 1206 2412 0.05 120.6 6,490.69
Egg pcs 48 96 6.00 576 31,000.32
ketchup ml 852 1704 0.05 92.02 4,952.30
Total 7,365.26 396,398.51
INDIRECT
MATERIALS
Particulars Quantity Unit Cost 2023 2024 2025 2026 2027
64
Plastic for packaging 178 154 27412 28371.42 29364.4197 30392.17439 31455.90049
Aluminum Foil 3 670 2010 2080.35 2153.16225 2228.522929 2306.521231
Plastic Casing 10 85 850 879.75 910.54125 942.4101938 975.3945505
TOTAL 30,272.00 31,331.52 32,428.12 33,563.11 34,737.82
Production Schedule
Schedule of Production per Product in a Week (in

2023 2024 2025 2026 2027
Days)
Tapa (Monday) 52 52 52 52 52
Production Per Year (in Packs)
Tapa (180 packs per day) 9,360
65
2
Tapa (212 packs per day) 11024

2023 2024 2025 2026 2027
Days)
Longanisa (Wednesday) 52 52 52 52 52
Longanisa (196 packs per day) 10,192
Longanisa (232 packs per day) 12064
66

2023 2024 2025 2026 2027
Days)
Embutido (Friday) 52 52 52 52 52
Embutido (234 packs per day) 12,168
Embutido (278 packs per day) 14456
67
APPENDIX D
Financial and Accounting Aspects
68
Salary and Wages
Number of Monthly
Annual Salary 2023 2024 2025 2026 2027
Employee Salary
60,000.0 63,000.0 69,457.5 72,930.3
Part-time Accountant 1 5,000.00 60,000.00 66,150.00
0 0 0 8
148,356. 155,773. 163,562.4 171,740. 180,327.
Worker 3 4,121.00 49,452.00
00 80 9 61 65
49,452.0 51,924.6 57,246.8 60,109.2
Delivery Boy 1 4,121.00 49,452.00 54,520.83
0 0 7 2
257,808. 270,698. 284,233.3 298,444. 313,367.
TOTAL 5 13,242.00 158,904.00
00 40 2 99 24
13th Month Pay
Number of Monthly
13th Month Pay 2022 2023 2024 2025 2026
Employee Salary
12,363.0 12,981.1 14,311.7 15,027.3
Worker 3 4,121.00 12,363.00 13,630.21
0 5 2 0
Delivery 1 4,121.00 4,121.00 4,121.00 4,327.05 4,543.40 4,770.57 5,009.10
16,484.0 17,308.2 19,082.2 20,036.4
TOTAL 4 8,242.00 16,484.00 18,173.61
0 0 9 1
PAGIBIG Employer's Share
Number of Monthly Monthly
2022 2023 2024 2025 2026
Employee Salary Contribution
Worker 3 4,121.00 247.26 2,967.12 2,967.12 3,271.25 3,271.25 3,606.55
Delivery 1 4,121.00 82.42 989.04 989.04 1,090.42 1,090.42 1,202.18
TOTAL 4 8,242.00 329.68 3,956.16 3,956.16 4,361.67 4,361.67 4,808.74
PHILHEALTH
CONTRIBUTION
2022 2023 2024 2025 2026
Worker 3 4,121.00 432.71 5,192.46 5,192.46 5,724.69 5,724.69 6,311.47
Delivery 1 4,121.00 144.24 1,730.82 1,730.82 1,908.23 1,908.23 2,103.82
TOTAL 4 8,242.00 576.94 6,923.28 6,923.28 7,632.92 7,632.92 8,415.29
69
SSS
CONTRIBUTION
2022 2023 2024 2025 2026
Worker 3 4,121.00 1,560.00 18,720.00 18,720.00 19,656.00 19,656.00 20,638.80
Delivery 1 4,121.00 520.00 6,240.00 6,240.00 6,552.00 6,552.00 6,879.60
TOTAL 4 8,242.00 2,080.00 24,960.00 24,960.00 26,208.00 26,208.00 27,518.40
Wages and Benefits
187,598.5 195,634.5 205,844.6 214,704.2 225,911.7
Workers
8 3 3 7 7
Accountant and 122,532.8 128,211.5 134,764.8 141,025.5 148,234.3
Delivery 6 1 8 9 0
310,131.4 323,846.0 340,609.5 355,729.8 374,146.0
Total
4 4 1 6 7
70
Permits and Licenses
Particulars Cost 2023 2024 2025 2026 2027

BIR 200.00 200.00 204.00 208.08 212.24 216.49
Community Tax
1,300.00 1,300.00 1,326.00 1,352.52 1,379.57 1,407.16
Certificate
Mayor's Permit 5,000.00 5,000.00 5,100.00 5,202.00 5,306.04 5,412.16
Business Tax 7,836.17 7,836.17 7,992.89 8,152.75 8,315.81 8,482.12
Building Inspection Fee 6,000.00 6,000.00 6,120.00 6,242.40 6,367.25 6,494.59
Sanitary Fee 300.00 300.00 306.00 312.12 318.36 324.73
Signboard Fee 200.00 200.00 204.00 208.08 212.24 216.49
Garbage Fee 1,500.00 1,500.00 1,530.00 1,560.60 1,591.81 1,623.65
Barangay Permit 500 500 510 520.2 530.604 541.21608
DTI Permit 500 500 510 520.2 530.604 541.21608
24,764.5
TOTAL 23,336.17 23,802.89 24,278.95 25,259.82
3
71
Sales in Volume
Tapa
SALES IN UNIT 2023 2024 2025 2026 2027
Beginning Inventory 0 0 0 0 0
Add: Annual Production 9,360 9,776 10,192 10,608 11,024
Total Goods Available 9,360 9,776 10,192 10,608 11,024
Sales 9,360 9,776 10,192 10,608 11,024
Longanisa
SALES IN UNIT 2023 2024 2025 2026 2027
Sales 10,192 10,660 11,128 11,596 12,064
Embutido
SALES IN UNIT 2023 2024 2025 2026 2027
Sales 12,168 12,740 13,312 13,884 14,456
72
Partners Equity
TEL FROZEN FISH PRODUCTS
STATEMENT OF CHANGES IN PARTNERS' EQUITY
For the Year Ended February 28, 2023-2027
2023
Rodriguez Pose Ferranco
Beginning Capital ₱100,000.00 ₱100,000.00 ₱100,000.00
Add: Share on Net Income ₱113,525.80 ₱113,525.80 ₱113,525.80
TOTAL ₱213,525.80 ₱213,525.80 ₱213,525.80
Less: Withdrawals ₱0.00 ₱0.00 ₱0.00
Ending Capital ₱213,525.80 ₱213,525.80 ₱213,525.80
2024
TOTAL ₱324,190.28 ₱324,190.28 ₱324,190.28
Ending Capital ₱324,190.28 ₱324,190.28 ₱324,190.28
2025
TOTAL ₱440,538.53 ₱440,538.53 ₱440,538.53
Ending Capital ₱440,538.53 ₱440,538.53 ₱440,538.53
2026
73
TOTAL ₱560,342.69 ₱560,342.69 ₱560,342.69
Less: Widrawals ₱0.00 ₱0.00 ₱0.00
Ending Capital ₱560,342.69 ₱560,342.69 ₱560,342.69
2027
TOTAL ₱685,410.33 ₱685,410.33 ₱685,410.33
Less: Widrawals ₱0.00 ₱0.00 ₱0.00
Ending Capital ₱685,410.33 ₱685,410.33 ₱685,410.33
Balance Sheet
74
TEL FROZEN FISH PRODUCTS
BALANCE SHEET
As of February 28, 2023-2027
2023 2024 2025 2026 2027
ASSETS
Current Assets
Cash ₱751,388.11 ₱1,090,594.30 ₱1,444,997.08 ₱1,818,227.22 ₱2,198,059.90
Accounts Receivable, Net ₱16,800.40 ₱17,571.55 ₱18,342.70 ₱19,113.85 ₱19,885.00
Supplies ₱5,081.21 ₱26.09 ₱5,370.78 ₱27.95 ₱5,680.61
Prepaid Rent ₱5,000.00 ₱5,000.00 ₱5,000.00 ₱5,000.00 ₱5,000.00
Total Current Assets ₱778,269.72 ₱1,113,191.94 ₱1,473,710.56 ₱1,842,369.02 ₱2,228,625.51
Non-Current Assets
Furniture, Net ₱2,623.20 ₱1,967.40 ₱1,311.60 ₱655.80 ₱0.00
Tools and Equipment, Net ₱26,708.30 ₱24,029.60 ₱21,350.90 ₱18,672.20 ₱15,993.50
Total Non-Current Assets ₱29,331.50 ₱25,997.00 ₱22,662.50 ₱19,328.00 ₱15,993.50
Total ASSETS ₱807,601.22 ₱1,139,188.94 ₱1,496,373.06 ₱1,861,697.02 ₱2,244,619.01
LIABILITIES AND PARTNERS' EQUITY
Current Liabilities
Income Tax Payable ₱113,525.80 ₱110,664.48 ₱116,348.25 ₱119,804.15 ₱125,067.64
Percentage Tax Payable ₱53,498.02 ₱55,953.61 ₱58,409.21 ₱60,864.80 ₱63,320.40
Total Current Liabilities ₱167,023.82 ₱166,618.09 ₱174,757.46 ₱180,668.96 ₱188,388.04
Total Liabilities ₱167,023.82 ₱166,618.09 ₱174,757.46 ₱180,668.96 ₱188,388.04
PARTNER'S EQUITY
Rodriguez Capital ₱213,525.80 ₱324,190.28 ₱440,538.53 ₱560,342.69 ₱685,410.33
Pose Capital ₱213,525.80 ₱324,190.28 ₱440,538.53 ₱560,342.69 ₱685,410.33
Ferranco Capital ₱213,525.80 ₱324,190.28 ₱440,538.53 ₱560,342.69 ₱685,410.33
Total Partner's Equity ₱640,577.40 ₱972,570.85 ₱1,321,615.60 ₱1,681,028.06 ₱2,056,230.98
TOTAL LIABILITIES AND PARTNERS' EQUITY ₱807,601.22 ₱1,139,188.94 ₱1,496,373.06 ₱1,861,697.02 ₱2,244,619.01
Return On Investment
75
Year Net Income After Tax Investment Return on Investment
2023 340,577.40 300,000.00 113.53
2024 331,993.45 300,000.00 110.66
2025 349,044.75 300,000.00 116.35
2026 359,412.46 300,000.00 119.80
2027 375,202.91 300,000.00 125.07
Average 351,246.20 300,000.00 117.08
76
APPENDIX E
Certificate
77
Republic of the Philippines

Lipa City, Batangas
CERTIFICATE OF EDITING
This is to certify that this study entitled “A Feasibility Study on the Production
of Frozen Fish Meat Products in Lipa City”, by Teresa F. Ferranco, Eloisa Jane T.
Pose, and Mark Lester A. Rodriguez, in partial fulfillment of the requirements for the
degree Bachelor of Science in Industrial Engineering, has been reviewed and edited by
the undersigned based on the minutes of the Final Defense.
It now follows the standard format of the University and conventions of research
writing.
Name: BERNADETH T. MACATANGAY, MMEM, LPT

License No: 0213757
Date Signed: 06/01/2022
78
Curriculum Vitae
79
MARK LESTER ASUATIGUE RODRIGUEZ
📮 #125 Purok 2, Brgy. 7, Lipa City
📨 marklester150@gmail.com
📞 09395727595 - Smart
CAREER OBJECTIVE
An organized and motivated person who is capable of managing their time and
functioning under pressure in a variety of situations. Seeking a challenging job at a well-
known company where I can learn new skills, expand my knowledge, and use what I've
learned.
PERSONAL INFORMATION
Place of Birth : Marikina City, Metro manila

Date of Birth : July 20, 1996
Age : 25 years old
Civil Status : Single
Sex : Male
Citizenship : Filipino
Religion : Roman Catholic
Height : 5’7” EDUCATION
Weight : 66.8 kilograms
Name of Mother : Ma. Fe A. Asuatigue
Name of Father : Leo B. Rodriguez
Language : Filipino, English
College : Batangas State University (Lipa Campus)
Brgy. Marawoy, Lipa City
4th Year- BS Industrial Engineering
2018- Present
Senior High School : Lipa City Senior High School
80
Interior B. Morada Avenue, Lipa City
STEM
Sy 2016-2018
Junior High School : Lipa City Senior High School

Interior B. Morada Avenue, Lipa City
Sy 2011-2016
Elementary : Teodoro M. Kalaw Mem. School

Balintawak, Lipa City
Sy 2003 – 2010
QUALIFICATIONS
• Works efficiently and productively.
• Can work well even under pressure.
• Adaptability.
• Morally upright.
• Hardworking and responsible.
• Leadership skills.
• Active listener.
• Willing to learn new things.
PROFESSIONAL CERTIFICATES
Safety Officer 2
Basic Occupational Safety and Health training (8/2021)
Certified Lean Six Sigma Yellow Belt

Online course on Ask Lex PH Academy (12/2021)
81
CONFERENCES & COURSES
BITS Synergy Conference

“Industry 4.0: A Solution towards Technology Challenges”
SM Lipa Cinema (10/2019)

“BITS Student Conference”

“Data Science and AI Congress”
INTERNSHIP TRAINING
Immersion: Department of Public Works and Highways (Lipa)

Brgy. Maraouy, Lipa City, Batangas (9/2017)
Ospital ng Lipa
On the Job Training: Batangas State University-Lipa Campus

Quality Assurance Management Office
82
TERESA FESALBON FERRANCO
📮 1237 St. Joseph Homes, Inosluban, Lipa City
📨 ferrancoteresa@gmail.com
📞 09167208540 - Globe
CAREER OBJECTIVE
To obtain a position where I could apply my knowledge and skills in an oriented

environment that gives equal career opportunity based on skills and performance.
Place of Birth : Bugtongnapulo, Lipa City

Date of Birth : February 21, 2000
Age : 22 years old
Sex : Female
Height : 5’0”
Weight : 40 kilograms
Name of Mother : Cristina F. Fesalbon
EDUCATION
Name of Father : Jenlie F. Ferranco
2018- Present
Senior High School : Apec Schools- Lipa

JP Laurel Highway, Lipa City, Batangas
ABM
83
Sy 2016-2018
Junior High School : Bugtongnapulo National High School

Bugtongnapulo, Lipa City
Sy 2012-2016
Elementary : Bugtongnapulo Elementary School

Bugtongnapulo, Lipa City
Sy 2006-2012
QUALIFICATIONS
• Enthusiastic and Dependable
• Works efficiently and productively.
• Ability to work in team
• Time management ability
• Good Communication Skills

“Industry 4.0: A Solution towards Technology Challenges”

“BITS Student Conference”
84
INTERNSHIP TRAINING
Immersion: Accelerated Career Experience, Apec Schools-Lipa

JP Laurel Highway, Lipa City, Batangas (6/2017)
On the Job Training: CREOTEC Philippines Inc.

Research and Development Division
117 Technology Ave, Laguna Technopark, Biñan, Laguna
(10/2021)
ELOISA JANE TABORA POSE
📮 #401 Purok 2, Brgy. Antipolo del Norte, Lipa City
📨 eloisajanepose @gmail.com
📞 09262622124 - TM
CAREER OBJECTIVE
To obtain a challenging position at a respected organization that will allow me to broaden

my learnings, expertise, and abilities.
85
Place of Birth : Lipa City

Date of Birth : June 09, 2000
Age : 21 years old
Sex : Female
Height : 5’3”
Weight : 47 kilograms
Name of Mother : Adelia T. Pose
EDUCATION
Name of Father : Ernesto L. Pose
2018- Present
Senior High School : Bolbok Integrated National High School

Bolbok Lipa City
General Academic Strand
Sy 2016-2018
Junior High School : Pinagkawitan Integrated National

High School
Pinagkawitan, Lipa City
Sy 2011-2016
Elementary : Don Leon Dolor Memorial School

Antipolo del Norte, Lipa City
Sy 2003-2010
QUALIFICATIONS
• Trustworthy
• Hard working with sense of professionalism
• Can work under pressure
86
• Remain flexible with the decision
AUTOCAD ONLINE TUTORIAL 2020

November 29,2020
ENGINEERING AS NATURE’S APPRENTICE: NATURE – BASE

DESIGN AND PRACTICE
April 21, 2022
INTERNSHIP TRAINING
Immersion: Bolbok Integrated National High School

Brgy. Bolbok, Lipa City, Batangas (9/2017)
On the Job Training: Batangas State University-Lipa Campus

Procurement Office
87

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BATANGAS STATE UNIVERSITY

The National Engineering University

A FEASIBILITY STUDY ON THE PRODUCTION OF BANGUS-BASED

FROZEN PRODUCTS IN LIPA CITY

A Feasibility Study Presented to the Faculty of

BATANGAS STATE UNIVERSITY

In Partial Fulfilment of the Requirements for the Degree

Bachelor of Science in Industrial Engineering

Caringal, John Jester M.

Enclona Jr., Reynante D.

Gutierrez, Michael Andrei R.

This feasibility study entitled “A FEASIBILITY STUDY ON THE

PRODUCTION OF BANGUS-BASED PRODUCTS IN LIPA CITY” prepared

and submitted by JOHN JESTER M. CARINGAL, REYNANTE D. ENCLONA

JR., and MICHAEL ANDREI R. GUTIERREZ in partial fulfillment of the

requirements for the degree of BACHELOR OF SCIENCE IN INDUSTRIAL

ENGINEERING is hereby accepted.

ENGR. JOHNLERY ALMAREZ

Approved by panel on oral examination with a grade of _________

Accepted and approved in partial fulfillment of the requirements for the

LEOVEN A. AUSTRIA, MSIEM, CIE

to whom the researchers would like to extend their deepest gratitude.

To Batangas State University, for providing them quality education for

To Mayor Eric B. Africa of Lipa City for allowing the researchers to

regarding the survey;

To their adviser, Engr. Johnlery Almarez, for imparting his knowledge,

assistance, and continuous support in the accomplishment of this study;

To the chairman, __________, for giving the researchers helpful

information and suggestions for the further improvement of this study;

To the members of the panel examinees, ___________ and _________,

for their meaningful insights and suggestions to enhance the study;

To our fellow Industrial Engineering students of Batangas State University

of rejection and failure. Glory to God in the highest!

This study is dedicated to our beloved parents

who never ceased to support us financially and morally

in our quest for higher learning.

To our dear instructors who guided, assisted and helped us

by providing their expertise.

To our Almighty God for giving us healthy minds and bodies,

strength and determination and for all the

blessings that He continues to shower upon us.

To all the wonderful people who have contributed a lot

to the realization of this project.

This piece of work is for you.

A Feasibility Study on the Production of Bangus-

Industrial Engineering Department, College of Engineering

Batangas State University, Lipa City

Email: 20-36882@g.batstate-u.edu.ph, 20-34430@g.batstate-u.edu.ph, 20-31652@g.batstate-

Keywords – bangus, frozen fish, tapa, embutido

INTRODUCTION between the provinces of Batangas and

3.2 Supply of Raw Materials

CHAPTER I: BACKGROUND OF THE STUDY

CHAPTER II: MARKET FEASIBILITY

CHAPTER III: TECHNICAL FEASIBILITY

CHAPTER V: SOCIO – ECONOMIC FEASIBILITY

CHAPTER VII: LEGAL ASPECT

CHAPTER VIII: SUMMARY OF FINDINGS, CONCLUSION, AND

driven by increasing population, changing dietary preferences, and growing

To the members of the panel examinees, ___ and _,