“CHIC ‘N’ POULTRY BUSINESS”

CHAPTER 1: THE PROBLEM AND ITS SCOPE

INTRODUCTION

In our nation, raising livestock is a common business. Depending on what stage of

production the Entrepreneurs are at, several products can be derived in this business. To excel in

this industry, you need knowledge and abilities. Thus, factors including interest, funding,

management skills, and local product demand are taken into account.

Poultry is one of the livestock-raising industries. It can specialize in rearing broilers for

meat production, breeding chickens, and producing eggs. As a result of the rising demand from

new businesses and an expanding population, it has become a well-liked and rewarding

profession.

The production of chicken, specifically the 45-day broiler meat production, is the primary

emphasis of this feasibility study. This company, Chick 'N' Poultry, will raise and market high-

quality dressed chicken as well as its byproducts, including intestine, liver, feet, and heads. In the

near future, it will meet the demand for poultry meat in NORSU and maybe in the neighboring

municipalities.

BACKGROUND INFORMATION

The proposed project name is’ Chic ‘N’ poultry business which will be located at

NORSU Mabinay campus. The poultry farm has an easy access to transportation, electricity and

water supply. This business is a proprietorship owned by: Eng. Arcie S. Norgra. Chick ‘N’
poultry business is engaged in growing broiler and producing chicken meat. It will focus on

selling the best dressed chicken and it’s by – products with its superior taste and texture.

LOCATION OF THE STUDY

This project is located at NORSU MABINAY CAMPUS NORTH POBLACION

MABINAY NEGROS ORIENTAL. It is surrounded by plants, which is suitable for raising

chickens. it is far from neighboring houses to avoid disturbance and has an easy access of

transportation, electricity and water

VISION STATEMENT

Chic ‘N’ poultry Business aims to be the leading supplies of dressed chicken and its by

products in Mabinay as well as in the neighboring towns.

MISSION STATEMENT

Chic ‘N’ poultry business is committed to promote good and high quality with low price

dressed chicken and by products to the people living in Mabinay and other neighboring towns.

OBJECTIVES OF THE STUDY

The objective of the proposed project is to promote convenient distribution of dressed

chicken and it’s by –products for consumer’s consumption, retailers, and other food business

establishments to satisfactory avail their needs.

Indicatively, the project wants to attain the following:

 a. To expand the operations of the Business in the neighboring towns after 5 years.

b. To increase profit by 5% annually.

c. To provide good and high quality products.

d. To be the leading supplier of dressed chicken and its by-product in Mabinay and

other neighboring towns.

STATEMENT OF THE PROBLEM

This is a feasibility study on chicken poultry to be established in north poblacion

NORSU MABINAY.

Questions:

1. Will it be feasible from the marketing view?

2. Will it be technically feasible?

3. Will it be sustainable from financial point of view?

4. Will it be suitable from economic and social aspect?

5. Will the proposed chicken – poultry in north Poblacion, Norsu mabinay is Effective and

efficient from the management aspect?

SCOPE AND LIMITATION

The study only states in putting a chicken poultry in North Poblacion, NORSU

MABINAY CAMPUS. The researchers investigate the place where they believe it’s a good

location for putting a poultry site. It hereby ends up there, for they also investigate the entire
 surrounding where to put up the project and have the residents accept it and through the use

of the questioner, the decisions are based on the result or the gathered information.

METHOLODOLOGY

All gathered data/ information were from the internet, book and interview from the

people in the nearly North Poblacion, Norsu mabinay campus. All gathered information are

useful in order to make the proposed business is very effective. The gather data are based on

the 5 aspect, marketing aspect, technical aspect, financial aspect, and socio- economic

aspect.

DESCRIPTION OF THE PRODUCT

Chic‘N’ Poultry Business will raise 45 days broiler chickens with a target weight

of 1.6 kilo each. Broiler chickens are day old chicks that typically white feathers and

yellow skin which become full grown boilers at an average of 45 days.

“OPERATIONAL DEFINATION”

A. DESCRIPTION OF THE PRODUCTION

Chick ‘n’ poultry business will raise 45 day broiler chicken with a target weight

of 1.6 kilo each broiler chicken are day old chicks that typically have white feathers and

yellow skin which become full grown broilers at an average of 45 days.

 The business will produce dressed chicken that are fresh and well-cleaned. Aside

from the dressed chicken, the business will also offer its by- products such as liver,

intestines, feet and head.

B. TARGET MARKET

Chic’N’ poultry business primarily targets to supply business establishments such

as, restaurant, meat shops, barbeque stalls, roasted chicken, food stall and catering

business in the municipality of Mabinay.

C. PRICING STRATEGY

In order to be competitive the product will be sold based on market price in

Mabinay. The regular seasons of dressed chicken and by-products are January, February,

June, august, September, October and November. While the peak seasons are March,

April, may and December. The products are listed below with their respective market per

kilo.

PRODUCT PRICE PER KILO PRICE PER KILO

(Regular season) (peak season)

Chicken

Php 180
 Intestines

Php

Liver

Php 150

Feet

Php 100

Head

Php 50

Table 1. Prices of products

D. DISTRIBUTION STRATEGY

The products will be distributed through delivery. The market days in Mabinay

are Saturday and Sunday. Prior to the market days there will be a scheduled delivery

every Tuesday and Saturday using the delivery vehicle owned by the proponent. If the

customer would like to order not on scheduled time of delivery or there are possible

walk-in customers, the manager’s decision depends if there is an excess product as

reserved for the following day provided that the customer will also be the one who will

pick-up the product.

 The cost of delivery is shown below:

Cost of gasoline delivery per scheduled Amount

Weekly

Monthly

Table 2. Cost of delivery

E. PROMOTIONAL STRATEGY

The promotional strategies to be used by chic’N’ poultry business are through of

mouth distribution of fliers. The fliers will be distributed to the business establishments

such as restaurants, meat shops, barbeque stalls, roasted chicken food stall and food

catering business in Mabinay as well as the by passers in the public market, two weeks

before the opening of the business.

The following table shows the cost of promotional materials:

Promotional Cost per unit Number of Total cost Supplier

Material Pieces

Flier

(8.5 x 55in) 5 100 500 Meriam shop

 Table 3. Cost of promotional materials

TECHNICAL ASPECT

A. NATURE OF THE PRODUCT

Chic’N’ poultry grows and producers dressed broiler chicken. Broiler chicken is a

specialized breed of chicken intended to grow approximately 45 days, the best breed of

chicken to raise for meat production. Dressed chicken will only be sold in whole and

specific prices will be placed on its by-products.

The business will focus on selling the best dressed chicken and its by-products

with its superior taste and texture. The major consumers of the product will be

restaurants, markets, and various institutions with food catering services and high income

households.

Products Description

Intestine

It is a processed chicken
 Liver

It is a long tube in the body of the chicken

Feet This is the largest organ of the chicken. It is

a dark brown part internal organ of the

chicken.

Head It is the upper part of the chicken which is

monthly is mostly grilled.

B. LOCATION OF THE BUSINESS

This project is located at NORSU MABINAY CAMPUS NORTH POBLACION

MABINAY NEGROS ORIENTAL. It is surrounded by plants, which is suitable for

raising chickens. it is far from neighboring houses to avoid disturbance and has an easy

access of transportation, electricity and water.

C. OPERATIONAL PROCESS

Purchase Rearing Dressing Disposition

price canvass of one Set up feeders, Fasting of chicken Custome

waterrers, for four (4) to eight

(1) day old chick artificial (8) hours

brooders and Purchase take

Supplier ventilation Weighing of chicken customers customers

Orders

Purchase of one (1) Chicks Stunning / bleeding

day old chick Arrival and Pick up and Bill

unloading of Scalding and Delivery of customers

Payment and receipt chicks removal of feathers Goods and issue

of chick under controlled heat

Feeding and (60”) Collection of

giving of water Payment

(3) three times a Removal of internal

day organs Issuance of

receipts

vaccination Washing/cleaning of

products

Refridge ration

A. FEEDING SCHEDULE
 AGE OF TYPE OF CONSUMPTION COST TOTAL SUPPLIER

CHICKS FEEDS PER COST PER

IN DAYS SACK CHICKS

0-14 CHICK

BOOSTER

15-28 BROILER

STARTER

29-45 BROILER

FINISHER

Table 6. Feeding schedule (Department of Agriculture)

B. DRINKING WATER

The chicks will be provided with numerous drinking bowls since they easily get thirsty,

especially in hot weather. It will also help them to learn quickly how to drink. These will

be in bright places so they can be easily found and accessible to approach the source of

water will be from the _______________________.

C. LIGHT
In the first week, the chicks will be given enough light to enable them to keep eating. For

the first three days, flocks are usually expose to 23 hours of light and one hour of

darkness to allow for adjustment to their surroundings and for finding feed and water.

The hour of darkness adopts the flock to darkness and prevents later pilling in case of

electrical failure. Light duration is then controlled from day four to five or six weeks,

depending on target weight and duration of the grow art.

AGE OF CHICKS IN NO.OF HOURS IN LIGHT NO. OF HOURS IN DARK

DAYS

0-3 23 1

4-7 18 6

8-14 14 10

15-22 16 8

23-28 18 6

29 TO MARKET AGE 22 2
 Table 7. Light schedule (Department of agriculture)

D. TEMPERATURE

Chicks temperature is 38℃ and becomes 40.5℃ in 7 days. The cooperate temperature

must be 31℃ - 35℃ in the first day and this is lowered by 3℃ at the end of the first

week. After this, temperature is maintained at 21℃ -24℃.

AGE OF CHICKS IN DAYS BROODING TEMPERATURE ℃

0-7 31-35

8-15 27-31

15-27 21-24

28-45 Remove the supply of heat

Table 8. Temperature Schedule (Department of Agriculture)

E. VACCINATION PROGRAM

The broiler chicken will be vaccinated in order to prevent them from diseases, such as

New castle disease, and infectious bursai disease. The NCD vaccine is administered on

the 7th and 17th day of the chick. One drop of vaccine in the eyes or one drop in the nostril

is given. Care should be take not to release the chick until it has inhaled the nasal drop

and/or blinked its eye. The IBD vaccine is mixed with water on the 7th and 17th day of the

chick. This is performed to prevent the increase number of mortality of chickens.

VACCINE SCHEDULE COST PER HEAD

New castle disease 7 days old P 1.50

Vaccine P 2.00
Infectious Bursai disease

vaccine

New castle disease vaccine 17 days old P 1.50

Infectious bursai disease P 2.00

vaccine