Bread BP


 Project Proposal For

Bakery Plant Factory
 PROJECT PROPOSAL
 FOR BAKERY PLANT PROJECT TO BE
IMPLEMENTED IN ADDIS ABABA CIYT
 PROMOTER: GETACHEW LEGESSE SEGNI
 July 2022Addis Ababa, Ethiopia
 Promoter: - getachew Leg
esee SegniPage
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 Project Proposal For Baker Plant

 Table of contentsI. Executive
Summary1 . I n t r o d u c t i o n
 1.1Background…………………………………….
…………………………….……….51.2Brief History
of thee Promoters ………………………………
…………….……...…..6
 2.General Market Study and
Plant Capacity
 2.1Past Supply and Present
Demand…………………………………………….
………..62.1.1Object of the project
……………………………………………………………..
..72.1.2The Economic Significance of the
project……………………………………...
….72.1.3Source
of Revenue……………………………………………
…………………….72.1.4Employment Oppo
rtunity…………………………………………………
……….82.1.5Save the country foreign
Exchange………………………………………………
..82.1.6Benefit
for the local Community …………………………
………………..……...82.2Technology
and Engineering ………...………………………..
………………..……..92.2.1Project
Location ,Infrastructure and Economic
Activities……….…………….…
102 . 2 . 2 E c o n o m i c A c t i v i t i e s … … … …
…………………………………..…..………..
…..112.2.3Land requirement and land use
plan……………………………………….....…
112.2.4Price and Distribution…………………
…………………………………………122.3Plant
Capacity and Production
Programmer…………..……………………….....
….122.3.1Plant Capacity………………………
…………………………………………….122.3.2Pr
oduction Programmed…………………………
………………………...…….132.3.3Materials
and Inputs……………………………………………
……...…………13
 3.Organization Structure, Management
and Manpower
 3.1Organizational Management duties
and Responsibilities………………...………
143.2Man power Requirement
………………………………………………….......
…..153.3Organizational Structure………………
……………………………………….….153.4Man
power salary Expense………………………………..
………………….......17
 4. Financial Requirement and Analysis
 4.1.Total Initial
Investment Cost……………………………………
…………………...184.1.1.Fixed Investment
…………………………………………………………….
……194.1.2.Initial Working
Capital……………………………………………………
………20
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 4.2.Financial Analysis and
Statements ………………………………………..
………...214 . 2 . 1 . U n d e r l y i n g Assumption
………………………..............................................
............224.2.2.Source of Fund
………………………………………………………………
….....234 . 2 . 3 . L o a
n R e p a y m e n
t S c h e d u l e
…………………………………………………….......244.2
.4.Annual depreciation schedule of the
fixed asset ( birr)
…………………..............254.2.5.Balance
Sheet (Beginning)
………………………………………………….
……..254.2.6.Income/Loss
………………………………………………………….......
..............254.2.7.Pay-Back
Period………………………………………………………
.…………...255.1 Financial
Evaluation …………………………………………………
….…...……………..26
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
I.EXECUTIVE SUMMARY
 1 P r o j e c t N a m e Bakery plant
Factory2 P r o j e c t O w n e r Getac
hew Legesse
Segni3 P r o j e c t s t a t u s New4 N a
t i o n a l i t y Ethiopian5 ProjectComposi
tionBakery, keki and Others related
products6Premises rentedland New
Expansion
 5000 M
2
 7Total InitialInvestment CostBr.
 100,000,000
 from this amount 30% (
 30,000,000
 ) is fromthe owner’s equity and 70 % (
 70,000,000
 ) from bank loan.8EmploymentOpportunity
 50
 employees

 On Permanent Basic :-
 20
 employment

 On Temporary Basic :-
 30
 employment9 S o u r c e o f f u n d
o f

 promoters Owner Equity:- 30%

 Expected Bank Loan :- 70 %
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


 the project

 Loan Repayment Period :- 5 Year

 Interest Rate :- 12
%10T o t a l C a p i t a l 1 . 1 F i x e
d Capital =
 5,805,200 birr
 1.2Working Capital =
 4,194,800 birr
 11Benefits of the project for theregion/
countryV a l u e a d d , s u p p l y o f q u a l i t
y p r o d u c t , e m p l o y m e n t opportunit
y, income generation, source of reven
ue to thegovernment, save the foreign
exchange, technology transfer and
environmental protection through recycling.
 1.
 INTRODUCTION
 Bakery products, due to high nutrient value
and affordability, are an item of huge
consumption.Due to the rapid population
rise, the rising foreign influence, the
emergence of a female
working population and the fluctuating eati
ng habits of people, they have gained popul
arity among people, contributing significantl
y to the growth trajectory of the bakery ind
ustry. A number of healthy products have
been launched in the bakery segment and
are gaining popularity at a
highrate.Awareness of high quality
baked goods is on the rise. Good
bread is a rare combination
of nutrition, convenience, and luxury.
Today's consumer has less time to cre
ate wholesome,handmade bread, but
increasingly appreciates the nutritional
and sensory benefits it provides.Good
bread provides fiber andcarbohydratesin
a convenient, low fat form that is
portable anddelicious. Good bread never
goes out of styleIn this regard, the
envisaged project is a newly established
Ethiopian owned business founded byMr.
Getachew Legesse Segni , who has been
engaged in hotel services business for more
than adecade. The new bakery project
has intended to produce and sale bread
and pastry products
of high quality ingredients using mode
rn production techniques. In addition
the company’s
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