Final FS Balachan Dip

Ateneo de Zamboanga University
School of Management and Accountancy
In Partial Fulfillment
of the Requirements for the Department of
Bachelor of Science in Business Administration
“FEASIBILITY STUDY ON MANUFACTURING
BLACHAN DIP IN
ZAMBOANGA CITY”
Submitted by:
Chastine Mae B. Buen
Ghalethea Calumpang
Melanie Zamora
Maria Christy Emms Robert C. Salvador
March 2023
Table of Contents
I. Executive Summary Page no.
a.Project Name……………………………………………………………………………………………… 1
b. Location…………………………………………………………………………………………………….. 2
c. Proponent…………………………………………………………………………………………………. 2
d. Project Description…………………………………………………………………………………… 2
e. Objective of the Project……………………………………………………………………………. 2
f. Project Benefits………………………………………………………………………………….…….. 2
g. Project Cost…………………………………………………………………………………….……….. 3
h. Project Funding…………………………………………………………………………….…….…… 3
i. Contingency Plan………………………………………………………………………….…….…….. 3
II. Introduction………………………………………………………………………………………….……… 4
a. Nature of the Business…………………………………………………………….……….……… 4
b. Background of the Study………………………………………………………….…….….……. 4
c. Significance of the Study…………………………………………………………….….….…….. 6
d. Objective of the Study…………………………………………………………….…..…………… 7
e. Scope and Limitations of the Study……………………………………………..…….……… 8
f. Identification of SWOT (Strength, Weaknesses, Opportunity, Threats)....….. 9
g. Methodology……………………………………………………………………………….……………. 10
h. Definition of Terms…………………………………………………………………….……………… 11
III. The Feasibility Study…………………………………………………………………….………………. 12
A. Marketing Aspect…………………………………………………………………………………….. 13
a. Market Description………………………………………………………………………………. 14
b. Nature of Demand……………………………………………………………………………….. 14
c. Projected Demand………………………………………………………….……………………. 15
d. Demand Analysis………………………………………………………….………………………. 15
e. Nature of Supply………………………………………………………….………………………. 16
f. Projected Supply………………………………………………………….……………………….. 17
g. Supply Analysis………………………………………………………….………………………… 17
h. Pie Chart………………………………………………………………….…………………………. 18
i. Demand and Supply Analysis…………………………………….………………………….. 18
j. Competitive Position……………………………………………….…………………………… 19
k. Marketing Program……………………………………………….……………………………. 20
l. Projected Sales…………………………………………………….……………………………… 22
B. Management Aspect…………………………………………….……………………………… 23
a. Name and Type of Business Organization………….……………………………..… 24
b. Organizational Structure……………….……………………………………………………. 24
c. Officers of the Business, Job Qualifications and Job Description…………. 25
d. Recruitment Program………………………………………………………………………….. 28
e. Training Program…………………………………………………………………………………. 29
f. Compensation Package…………………………………………………………………………. 30
g. Fringe Benefits……………………………………………………………………………………… 31
h. Working Hours…………………………………………………………………………………….. 32
i. Office Hours…………………………………………………………………………………………… 33
j. Business Policies……………………………………………………………………………………. 33
k. Gantt Chart…………………………………………………………………………………………… 36
C. Technical Aspect……………………………………………………………………………………. 37
a. Product Description…………………………………………………………………………….. 38
b. Manufacturing Process………………………………………………………………………… 41
c. Plant Size……………………………………………………………………………………………… 43
d. Production Schedule…………………………………………………………………………… 44
e. Machinery and Equipment…………………………………………………………………… 46
f. Machinery and Equipment layout indicated in the floor plan………………… 59
g. Plant Location………………………………………………………………………………………… 60
h. Plant Layout……………………………………………………………………………………………. 61
i. Raw Materials…………………………………………………………………………………………. 64
j. Utilities…………………………………………………………………………………………………. 66
k. Waste Disposal……………………………………………………………………………………… 74
l. Product Cost…………………………………………………………………………………………… 69
m. Logo……………………………………………………………………………………………………… 74
D. Financial Aspect…………………………………………………………………………………….… 75
a. Financial Assumptions…………………………………………………………………………… 76
b. Project Cost Breakdown………………………………………………………………………… 77
c. Financial Statements……………………………………………………………………………… 78
1. Balance Sheet………………………………………………………………………………… 78
2. Income Statement…………………………………………………………………………… 79
3. Statement of Owner’s Equity………………………………………………………….. 80
4. Cash Flow……………………………………………………………………….………………. 81
5. Related Financial Ratios…………………………………………………………………… 82
6. Supporting Schedules……………………………………………………………………… 83
7. Financial Analysis……………………………………………………………………………… 91
E. Socio-Economic Aspect……………………………………………………………………………… 92
F. Conclusion and Recommendation……………………………………………………………… 94
Appendices/Annexes……………………………………………………………………………………………… 96 - 132
I. Executive Summary
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a. Project Name Project Feasibility Study on Manufacturing
Balachan Dip in Tumaga Zamboanga City
b. Location Tumaga - Lunzuran road, fronting tumaga
barangay hall which has a total of 400 square
meters
c. Proponent Chastine Mae B. Buen
Ghalethea Calumpang
Maria Christy Emms Robert C. Salvador
Melanie Zamora
d. Project Description Balachan is a multipurpose type of condiment
where it can be used as; Dip, Sauce, Viand and
Condiment. It is a shrimp paste with low-carb
condensed milk, coconut sugar, mayonnaise,
lemon and coconut cream sealed in a 200g
bottle.
e. Objective of the Project
● to generate income.
● to be able to make use of the fishing farm
and other local business in Zamboanga
● to introduce new products in the market.
● to be able to serve healthy and
multipurpose sauce in the market.
f. Project Benefit The proposed business will be able to give

benefits to the proponents, people, local
government, and economy.
To the proponents- the proposed business

will help the proponents acquire new
knowledge and skills that they can use in
their profession for this will provide a
detailed picture and information of the
business's effectiveness and profitability of
the marketing strategies in decision making.
To the People- the proposed business will

help to give employment to the people here
in Zamboanga City.
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To the Economy- the proposed business will
help to promote increased krill fishery and
local businesses in Zamboanga peninsula.
To the Government- the government can

benefit the proposed business from the taxes
that the business will pay, as well as the
promotion of a new and healthy local
condiment.
g. Project Cost The Juan Blachan will be needing at least

1,050,400.06 capital for the first 6 months.
h. Project Funding The proponent's savings and allowances will
be used as funding. For the first 6 months,
each partner will contribute 262,600 each.
i. Contingency Plan
The team would approach businesses and
other researchers to collaborate in
continuing the study and discuss new
strategies such cost optimization, product
development and advertising if it turned out
to be unfeasible.
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II. Introduction
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A. Nature of the Business
Balachan Dip is a manufacturing business in Zamboanga City that processes raw

materials into a multipurpose and healthy condiment. The ingredients of this sauce are
fresh salted krill, fresh coconut cream, coconut sugar as a healthy alternative to regular
sugar, low-calorie mayonnaise, and our very own low-carb condensed milk. Our products
come in plain, spicy, sweet, and spicy flavors that will be distributed to different Yubenco
supermarkets.
B. Background of the Study

"Belacan" or Balachan is Originated in Malaysia. It is primarily made from finely crushed
shrimp or krill mixed with salt and then fermented for several weeks. They are sold in sun-
dried and other cut into rectangular blocks. It is an essential ingredient in many curries,
sauces and sambal. It is often an ingredient in dip for fish or vegetables.
Here in Zamboanga Peninsula there are only a few places that sell Balachan; in Dipolog and
Dumaguete but the largest area where Balachan is very known is in Zamboanga Sibugay
specifically in the municipality of Ipil. There they use Balachan as a dip paired with banana
crackers and then sell it everywhere, mostly seen in street carts. Since it is not introduced
in Zamboanga City we decided to make a Zamboanga City version of Balachan.
This product will be different from the usual since we will make it healthier and
multipurpose. Our Balachan can be used as viand, sauce, dip and condiment. It is also rich
in omega 3 and highly quality protein and contains low-carb. The proposed study will focus
on the manufacturing of Balachan here in Zamboanga City whereas the researchers would
like to find out if it is feasible or not to the proposed target market.
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C. Significant of the Study
This section will provide a brief description on the various significances of the study given
This study will benefit various institutions of Zamboanga City specifically:
To Entrepreneurs:
The major beneficiaries of this study will be the business owners in Zamboanga City,
who will be able to adapt this type of production in the market because, as we all know,
Balachan is not well known in our city. This study will also give them ideas on how to make
Balachan since it will identify the production and manufacturing of the Balachan
Stakeholders:
The owner and staff of the company are the second beneficiaries of this project. This
research would give the business owner and staff the chance to discover how to make
Balachan so they may be innovative and add something new to the market.
Government:
The government of Zamboanga City would be the study's third beneficiary. Instead of
being able to experience the taste of Bagoong and Chili sauce, the team will be making
Balachan sauce spreading the word about the Balachan, we will be sharing and welcoming
the new type and flavor of Condiments.
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D. Objective of the Study
This Feasibility study aim the following:
Management Objective
● To identify the effective and efficient employees.

● To determine the structure of the employees, job descriptions, and benefits of the
employees.
Marketing Objective
● To identify the target market.

● To be able to gather data to identify the demand and supply of the condiments.
Technical Objective
● To determine the needed materials for the manufacturing of Balachan.

● To identify the process of multipurpose Belachan Dip.
● To make this healthy sauce.
Financial Objective
● To know if the study is feasible.

● To know how much will be the projected cost of the study.
Socio-Economic Objective
● To determine the benefits of Balachan Dip in Zamboaga City.
● To be able to help local vendors and farmers .
● To determine the contribution of the Balachan Dip to the community.
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E. Scope and Limitation of the Study
This feasibility study,“ Manufacturing of Balachan” aims to determine the

acceptability of this product as a condiments. Students and Employees will be covered as a
part of respondents for our Survey which is the total of our respondents are 155. The
product will be sold directly, distributed in each of the selected Supermarkets, orders are
also accepted from the customers within Barangay Tumaga, Zamboanga City from those
who are willing to purchase our product.
Furthermore, this feasibility study will analyze the marketing, management,

technical, socio-economic, and financial aspect of the proposed study.
The marketing aspect will focus on the proposed product's projected demand and
supply for the 5 years of operation, its price, marketing program, and projected sales
quantity.
The management aspect will focus on how the business will function. It will include
the type of business organization the proponents plan to establish - a partnership. It
contains the organizational chart, a clear and precise identification of duties and
responsibilities, qualifications of the people involved in the business, and compensation. It
will also include the capital contribution of the proponents.
The technical aspect will detail the location and layout of production, as well as the
procedure and scale of the operation, the utility schedule, the procurement of culinary
tools and equipment, and raw materials. It will also cover waste disposal and other issues
that may have an impact on the operation process.
The socioeconomic side will concentrate on the business's obligations and

responsibilities to its employees. Its influence on residents, the municipality, the
environment and the community.
The Financial aspect will be the focus of the financial element. It will comprise a
five-year projected financial statement, as well as financial analysis and ratios and the
financial position, income statement, and cash flow.
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F. Identification of SWOT (Strength, Weaknesses, Opportunities and Threats)
Strengths - S Weaknesses - W
Internal
● Space is big for ● Source of
manufacturing funding
● Knowledgeable in ● Unidentified
marketing and sales workers
● Knowledgeable in
processing the
balachan sauce
External
Opportunities - O SO, Strategies WO Strategies
● The ● Promotes ● Produce

condiment is multipurpose affordable
new to the healthy sauce condiments
public ● Promotes local ● Used the
● Engaging with farmers feedback of the
the consumer consumer in a
● Consultation positive way
of the study
Threats - T ST Strategies WT Strategies
● Electricity ● Obtain competitive ● Promotes the

interruption market intelligence product through
● Calamities and knowledge e radio and online
● Unstable process due to our platforms.
internet understanding of the
connection production process.
● High inflation
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The table above are the strengths, weaknesses, opportunities, threats, and strategies
employed by Balachan Dip in regard to external factors that will impact the business. SO,
Strategies are actions that use strength to find opportunities. WO Strategies are the ways
in which a business takes advantage of opportunities to address its weaknesses. ST
strategies are employed to counteract threats with strengths.WT strategies are actions
that lessen threats and weaknesses.
G. Methodology
The proponent used random sampling and the quantitative research method to acquire
the data.
In order to calculate the number of respondents, the proponent used data from the PSA
site for Zamboanga City in 2015, which shows that there are 21,670 people there between
the ages of 20 and 29 in the selected barangays.
Random Sampling Formula:
where: N= Total Population of the Target Market (ages 20-29 of chosen barangays)
e = Marginal Error
�
� =
2
1 + � �
21,670
� = 2
1 + 21,670(8%)
= 155 respondents
The proponent created a survey questionnaire using Google Forms as a method for
data collection, and distributed it to 155 respondents via the Facebook platform along with
a letter of data confidentiality. The proponent confirms that the respondents live in
Zamboaga City.
In order to find the supplier and competitors, the proponent did research, listed
Zamboanga City condiments listed at the supermarket, and afterwards verified the
information online using Google Forms, online platforms such as Facebook, and personal
questions about the different markets in Zamboanga.
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The proponent conducted research at different physical stores and online
platforms to learn the cost of the machinery and raw materials utilized to make this
product.
Regarding the location of the plant, the proponent asked the property's owner
whether they could approve the group's proposed project on Tumaga-lunzuran Road, in
front of the barangay hall.
H. Definition of Terms
● Condiment - A condiment is a preparation that is added to food, typically after cooking,
to impart a specific flavor, to enhance the flavor, or to complement the dish.
● Fermented - fermentation is the conversion of carbohydrates to alcohol or organic acids
using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions.
● Feasible - Capable of being done or carried out.
● Manufacturing - is the making of goods by hand or by machine that upon completion
the business sells to a customer.
● Krill - are small shrimp-like crustaceans, with an average size of about 3.5cm in length –
about the size of an ordinary paperclip – although they can reach lengths of double that
size up to 6cm.
● Dip - A thick sauce in which pieces of food are dunked before eating.
● Multipurpose - is serving or able to serve more than one purpose.
● Utilize - make practical and effective use of.
● Patronize, then, typically means to support a business by being a loyal customer.
● Profitable - affording profits: yielding advantageous returns or results.
● Optimization - the action of making the best or most effective use of a situation or
resource.
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III. The Feasibility Study
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A. Marketing Aspect
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A. Market Description
The Balachan Dip is a special condiment, a supplemental food type of business
that focuses on manufacturing a multipurpose condiment that contains ingredients that
are fit for people who practiced a healthy living.
The target market of Balachan Dip are those people who are health conscious,
households located in Barangay Tumaga, Zamboanga City especially those working
individuals who have the purchasing capability to consume our product. The business
also offers free and non-free delivery services within a 5-kilometer radius of the
physical/manufacturing store. It is also available in all branches of Yubengco in
Zamboanga City.(Please refer to Annex 5 Page 107 )
A. Nature of Demand
Out of 90,189 total population of the five barangays, 21,670 or 25% people ages
20-29 are included in our target market. Within the five barangays there are 155
respondents represented in this study.
As far as the proponents are aware, Balachan Dip is a product that is currently not yet
sold nor available in the city. Because it is still a new product, the proponents performed
a survey to see if it would be expected. The proponents have considered five barangays
within the five km radius from Tumaga namely; Tumaga, Putik, Sta Maria, Guiwan and
Pasonanca. Out of 90,189 of these five barangays, only 25% or 21,670 people ages 20-29
are included in our market. These people are represented by the 155 respondents
coming from different barangays.
According to the data acquired, 96.8% of the respondents are mostly students with an
allowance of 1,000-4,999 php are willing to purchase and patronize the product once it
is available in the market. Based on their preferences, most of them are willing to pay
Php 180-200 php for 200 grams of Balachan Dip.(Please refer to the Survey Result Annex
6 Page 108)
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B. Project Demand
The population growth rate of Zamboanga city is 7.8% on food and beverages
based on the PSA 2020-2021 data. Based on 2015 PSA data that ages 20-29 wherein the
total population of the five chosen barangays is 90,189, which serves as a basis of the
computation to get the desired respondents of each barangays.
Based on the survey conducted, out of 21,670 people ages 20-29 within the five
chosen barangays in Zamboanga City, only 92%, 143 respondents, or equivalent to
19,937 of the total population in these barangays buy condiments.
Year Projected Demand of Condiment
1
353,088
2
380,667
3
410,351
4
442,363
5
476,869
*Refer to Annex 7 for the computation of demand Page 117
C. Demand Analysis
The table above shows the annual condiments in Zamboanga City for three
consecutive years. The demand on the left column shows the response of consumers
purchasing condiments.
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D. Nature of Supply
The proponents have gathered inventory data of condiments’ supply in Yubenco
supermarkets. These condiments offer the same product of Balachan Dip, thus making
them the main competitors of our business. In this, we have decided to gather daily
information of supply in different Yubenco Supermarkets.
Condiments Daily Capacity of In 1 year (360 days)

Condiments
Barrio Fiesta Shrimp 48 17,280

Paste
EJT bagoong gata 144 51,840
Mothers Best Classic 48 17,280
Lolits Dayok 48 17,280
Dragon Bagoong 144 51,840

Alamang
Total of supply for 1 155,520

year:
The table above shows daily and yearly supply of selected 5 competitors of Balachan Dip
in Yubengco Supermarket Zamboanga City
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E. Project Supply
Year Total Supply of Condiments
1 155,520
2 167,651
3
180,728
4
194,825
5
210,021
*Refer to Annex 8 page.. for the computation Page 122
F. Supply Analysis
The proponents have gathered data on condiment inventories and restocking
cycles that were used to calculate the annual supply of each condiment accessible at
Yubengco Supermarkets, which totaled 155,520. The numbers for years two and three
are calculated using the total supply from year one multiplied by the 7.8% annual
growth rate for food and beverages. The increase in supply over the upcoming years is
due to the idea that suppliers will raise their production rate as Zamboanga City's
population rises.
G. Pie Chart
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As shown in the pie chart above, there is a 6% stake for Juan Balachan to
penetrate the market and our competitors such as Baguio Fiesta Shrimp Paste, Ejt
Bagoong Gata, Mothers Best Classic, Lolits Dayok and Dragon Bagoong Alamang covered
44% of the markets demand leaving 50% for the Unserved Market.
H. Demand and Supply Analysis
Year Demand Supply Gap (demand-Supply)
1
353,088 155,520 197,568
2
380,667 167,651 213,016
3
410,351 180,728 229,623
4
442,363 194,825 247,538
5
476,869 210,021 266,848
*Refer to Annex 9 for the computation Page 123

The table depicts the gap, or unsold market share, after deducting projected
demand and supply at a 7.8% growth rate.The population's demand and supply for
condiments and the supply available at Yubenco Supermarket differ significantly. There
is opportunity for additional condiment enterprises in the market, as seen by the huge
difference between demand and supply. The production of new condiments will aid in
supplying the population's rising demand for condiments.
I. Competitive Position
Zamboanga's Balachan Dip has a clear competitive advantage compared to other
condiments for several reasons. Firstly, it is the only condiment that promotes healthy
alternatives such as coconut sugar, low calorie mayonnaise and low carb condensed
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milk. This is important because there is an increasing trend that the population is
becoming more health conscious and choosing products that are beneficial to their
welfare over products that only boast taste, this health-centric consumption behavior is
amplified by the dangers currently posed by the COVID-19 pandemic.
Secondly, the pricing strategy of our business makes sure that the Balachan Dip
product is as competitive as the other options in the market. This means that we can
cater to individuals who belong to the low-income and lower middle-income bracket
since our product is a multipurpose condiment.
Lastly the business will also have a strong digital presence in social media which
allows the customer to order online with free delivery service within 5 km radius of our
physical store given that their order has reached the minimum number of bottles.
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J. Marketing Program
Marketing program will focus on different barangay in Zamboanga city. In
connection with this the proponents conducted a survey to determine the analysis of
four aspects of the study such as the marketing aspect. According to the result of the
survey 96.7% of the total respondents are willing to patronize and purchase Balachan
Dip products that will be available in all Yubenco branches and in the physical store
located in Tumaga Zamboanga City. Proponents would be able to see how it could
attract customers to purchase its product in this way.
Product ● Balachan Dip Survey offers

a new condiment product
in the food industry.
● Balachan is a multipurpose
type of condiment where it
can be used as; Dip, Sauce,
Viand and Condiment. It is
a shrimp paste with
coconut sugar, low carb
mayonnaise, lemon,
coconut cream and low-
carb condensed milk which
we make specifically for
our product to promote
nutritious condiments in
the market and then finally
sealed in a 200g bottle.
Place The One Balachan is located at

Sun St, Tumaga-Lunzuran Rd
Barangay Tumaga Zamboanga
City, in front of Tumaga Barangay
Hall. Whereas the storage location
to place the extra raw materials
such as ingredients and other
equipment. It is a 5km radius
through the city proper, which is
convenient to the customers and
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for the students as well.
The proponents had decided to
distribute our product in all
branches of Yubenco, especially
those branches who are under the
5 km radius from Tumaga road
since it is accessible for our
customers to do their grocery.
Promotion The advertising will be done using

word of mouth and the following
media platforms: paid video ad in
social media, radio, and the
following social media platforms:
website, Facebook, and Instagram.
In the first year of promotion the
marketing team will promote the
Balachan Dip product on facebook
platform and other social media
accounts in which this can help us
have a wider market reach and
500 to broadcast it in radio
stations which helps to reach our
target market in Zamboanga City,
and lastly, 540 for banners on
three different Yubengco,
Zamboanga City
Price The proponents take note of the

expenses incurred in producing
Balachan Dip and the potential
growth of inflation in the
Philippines. Balachan Dip has a
plant that incurred a lot of
expenses and the proponents also
included the renting of a small
place inside Yubenco. With that,
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the proponents decided to use the
most common pricing method
which is the cost-plus pricing.
Cost-plus pricing works: a certain
product will have a mark-up to
cover the expenses of production
of Balachan Dip with a reasonable
mark-up. The price of Balachan
Dip is 130 pesos 200g bottle.
K. Project Sales
The proposed manufacturing of JUAN BALACHAN Company will have an 8 hours
operating schedule. The maximum capacity of the production of Balachan Dip with a
total of 144 200g bottles a day that will be distributed in 3 branches of Yubenco in
Zamboanga City which results in 48 pcs or 2 boxes of Balachan Dip. We used 70%, 77.8%,
85.6% ,93.4% and 100% of the utilization rate for the year 2023, 2024,2025, 2026, 2027
which there is always room for improvement of the Balachan Dip. This means that out
of the 37,440 full capacity of our business within 260 running days, we will only be
making a percentage out of it.
Years Utilization Rate Projected Price Projected Sales

Production
1 70 26,208 130 3,407,040
2 77.8 29,128 130 3,786,681
3 85.6 32,049 130 4,166,323
4 93.4 34,969 130 4,545,965
5 100 37,440 130 4,867,200
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B. Management Aspect
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A. Name and Type of Business Organization
The name of the business company is Juan Balanchan Dip Manufacturing that
will be producing multi-purpose healthy condiments called Balachan Dip which will operate at
Tumaga Zamboanga City. It is a manufacturing business and it is a partnership type of business
where the asset, liabilities, and equity will be divided into four.
B. Organizational Structure
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C. Office of the Business, their Job Qualification, And Job Description
Business Personnel Job Qualification Job Description

Manager • He / She will be in
• Leadership Mentality charge of
• Ages 30-40 entertaining the
• Ability to work under customers and doing
pressure any business
• Good in communication transaction.
• Mentorship • Responsible for
• Team Oriented Mindset recording the
• Organization and everyday
delegation transaction.
• Must be Graduated from • He / She will be
any business-related responsible for the
course. financial reports and
income statement.
Cook/ Assistant cook • He / She will be

• At least 18 Years Old and responsible for
above preparing the
• Someone who has the equipment and raw
capability of multitasking. materials.
• Must have good • He / She will be
communication skills. responsible for
• Ability to follow all mixing and cooking
sanitation procedures. the ingredients.
• Proven experience as a
cook.
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Quality controller • Responsible for
• Experience in industry. packaging and
• At least 18 Years Old and checking the quality
above of the product.
• Male / Female. • He / She will be in
• Can finish the work on charge of checking
time. the raw materials,
• Good communication skills. the mixture, the
finished goods and
will do the daily
inventory as well.
Merchandiser • Planning and

• Previous experience in developing
merchandising or retail merchandising
preferred. strategies.
• Degrees in business, • Analyzing sales
marketing, retail or figures, market
related fields may be trends and customer
preferred. behavior to
• Strong organizational and determine product
decision making skills. needs.
• Excellent communication • Stocking sales floor
skills, both written and shelves and creating
verbal. attractive product
• Male / Female displays.
• strong numerical and • Forecasting sales and
analytical skills. profits.
•Commercial Awareness. • Managing Budget.
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Utility • Preferably male • He will be in charge
of cleaning and
• At least 18 Years Old and
maintaining
above
company premises
• Someone who has the and equipment.
capability of multitasking.
• He will maintain the
• Extensive knowledge of upkeep of the
cleaning and landscaping company facilities,
equipment. repair broken
equipment, inspect
• Has good physical strength.
finished projects,
• Has knowledge to fix lights, and comply with
repair equipment and state health and
maintain a safe working safety regulations.
area.
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D. Recruitment Program
Juan Balachan Dip Manufacturing will be recruiting employees based on their job
specification. The business will post several posters to inform hiring an employee needs and
qualifications around the area of Zamboanga City. The announcement for the recruitment
program will be also posted in the social media sites. It will be implemented 3 months before
the start of business operations. Applicants should submit the following requirements which
will be submitted directly to the office at Tumaga Zamboanga City, and look for Ms. Buen,
Manager.
Following Requirements for Applicants:
• Resume
• Diploma (High School and Collage)
• Barangay Clearance
• NBI / Police Clearance
• SSS Card
• PhilHealth Card
• NSO / Birth Certificate
• Medical Certificate from designated barangay and include here the Vaccination
Card
• 2x2 picture
• At least 2 Photocopy of Gov’t ID
After screening there will be an interview by the manager. The manager will take
responsibility to discuss further of each employees’ responsibilities in work, salaries, and
other important matters relevant to his/her job.
28
E. Training Program
The objective of the training programs is to ensure that the newly hired
employees will train on Good Manufacturing Practice. Newly hired staff must undergo
an orientation program and training program that the general manager will be
conducting. The goal of the orientation and training programs is to give new hires a
head start in performing their jobs well. During the orientation, details on the
organization's general facts, purpose, goal, objectives, core values, policies, and
uniforms will be delivered.
After the orientation, all employees who are directly engaged in the
manufacturing activities shall be trained in the particular operations they perform in
accordance with the principles of Good Manufacturing Practice. The purpose of the
training program is to give the employees the mechanics in doing their assigned task
and let them feel the short experience of working. Training in Good Manufacturing
Practices shall be in accordance with written programs approved by the production and
quality control manager.
It shall be ongoing and frequently enough to guarantee that employees are

always aware of the Good Manufacturing Practice criteria that are pertinent to their
jobs. It is required to keep track of employee training records. After the training, the
performance of the consequential employee will be appraised to see whether they still
need training.
This kind of training would be advantageous to both the company and its
employees since it would make it simpler for them to handle the workload during peak
business hours because they are already trained to complete each other’s tasks.
A year-end team-building activity will be planned by the owner for the entire
company, including the research and development team. Year-end team development
includes activities like the yearly celebration, employee assessments, and the sharing of
creative business concepts. It is also a get together after a stressful year of work.
29
F. Compensation Package
The owner is entitled to any salaries and bonuses. The Salary and wages of the
employees are based on working days and months. The employee’s salary is based on the new
minimum wage rate in Zamboanga city. Also, the Employee will receive benefits such as SSS,
PAG-IBIG, PhilHealth and 13th month pay.
Personnel Salary
Daily Monthly Yearly
Manager
457.00 11,882.00 142,584.00
Quality
Control 457.00
Production
Manager 11,882.00 142,584.00
Merchandise 351.00 9,126.00

r 109,512.00
Packaging 351.00 9,126.00

109,512.00
Operative
Utility
351.00 9,126.00 109,512.00
Cook
351.00 9,126.00 109,512.00
Assistant 200 5,200

Cook 62,400.00
Total 2,518.00 65,468.00 794,616.00
As shown on the table above, the 9 personnel will have their different amount of salary
based on their position and work project as stated in the job description of every personnel.
(See C1 management aspect.), which makes it clear that every staff member should have a
great compensation package.
30
G. Fringe Benefits
Aside from the regular salaries that the employees will receive, they are also
provided with SSS, PhilHealth, PAG-IBIG and 13th month pay as mandated by the labor
law. The employer will contribute such an amount for the benefits and rest will be
contributed by the employee that will be deducted from their monthly salary.
Contribution
Personnel Monthly
PAG-IBIG PhilHealth SSS 13th month

pay
Employer/ Employer Employee

Employer/Emp Share Share
loyee Share Employee
Share
Manager
100.00 534.69 1,128.79 11,882.00
Quality 100.00 534.69

Control 9,000.00
Production
Manager 1,128.79 534.69
Merchandiser 100.00 410.67

9,126.00
866.97 410.67
Packaging 100.00 410.67 9,126.00

Operative 866.97 410.67
Utility 100.00 410.67

9,126.00
866.97 410.67
Cook 100.00 410.67

9,126.00
866.97 410.67
31
Monthly Total 600.00 2,712.07 - -
5,725.46 2,177.37
Yearly Total 32,577.84 68,705.52

57,386.00
7,200.00 26,128.44
*Refer to Annex 10 for the references Page 124
As shown on the table above, it shows the monthly and yearly contribution in PAG-IBIG,
PhilHealth and SSS of each management staff under Juan Balachan as well as their 13th month
pay.
H. Working Hours
The manufacturing of JUAN BALACHAN will be open from Monday-Friday for
production. Saturday is for delivery day to Designated Supermarket. There will be a total of
8 working hours in a day. There will be a lunch break for the employees (12:00 NN to 1:00
PM. Every Saturday the employees can have their (12 to 1pm) lunch break since there are a
lot of things to do and do on that day. It will operate for 260 days in a year.
Time Frame Monday - Friday
(08:00 AM - 12:00 NN) Production
(12:00 NN - 01:00 PM) Lunch Break
(01:00 PM - 05:00 PM) Production
Time Frame Saturday (delivery to Designated

Supermarket)
(08:00 AM - 12:00 NN) Delivery
(01:00 PM - 05:00 PM) Delivery
32
I. Office Hours
Time Frame Monday - Saturday
(08:00 AM - 12:00 NN) Start of Work
(01:00 PM - 05:00 PM) Resuming of Work
J. Business Policies
Attendance, scheduled working hours
● The success of the business greatly depends on your presence. Employees are
expected to strive for perfect attendance and to be on time for work. We
understand that sometimes you might be unable to report for work or that you
might need more time to get there. You cannot always plan for illness and other
crises, which can force you to miss all or part of your workday.
● We'll post your schedule at least four days in advance. You must arrive at work
on time and keep to the schedule. Inform the shop management team if you
won't be able to report for work during your scheduled shift because any
absences, tardiness, or over break will not be excused.
The following are the increasing disciplinary measures that a crew may experience for being
overdue and tardy:
1st offense verbal warning
2nd offense written warning
3rd offense suspension for 2 days
4th offense termination
Uniform and Personal Hygiene
33
Over time, we have discovered that our guests like a clean, well-groomed, and orderly
staff in our shop. We request the following from you in order to accommodate this preference:
● Every employee must have a clear forehead. The entire ear should be visible to
guys. The hair cannot extend past the collar or past the top of the head. Long
hair on women should be tied back and away from the face.
● When you arrive at work, you must be dressed entirely in your uniform. While
on duty, crew members must appropriately wear their uniforms.
● Women are only permitted to wear one pair of stud earrings at a time.
Necklaces are permitted but should be covered up by the uniform. While on duty,
no additional item may be worn.
● Men should remove their mustaches as soon as they become visible because
they are not permitted to grow mustaches.
● Slippers, athletic shorts, and sleeveless undershirts are not permitted for
employees to wear inside the shop.
Security Policies
The following rules have been established in order to further protect the shop's property and
its employees:
● Openers are instructed to wait for a member of the management team outside
the shop until they arrive.
● The closing manager may leave before the overnight crew departs. No one will
be permitted to remain inside the shop beyond that point. Only the front lobby
should be used by the overnight personnel while they are waiting for the closing
manager. They shouldn't go back into the crew room or the counter area.
● Present all items, including garbage removed from the store, to the manager for
inspection.
● All luggage and packages must be stored in the designated locker. No crew
member should store any personal items in the locker. The manager will be able
to help you retrieve any goods that were left.
Establish a strict no-cell-phones rule
● The use of mobile devices at work worries employers the most. As a business
owner or operator, you should implement this policy and adhere to it strictly.
Business owners frequently find it useful to post a sizable notice in the kitchen
that reads, "Phones are prohibited in the kitchen while on duty."
● Some employers require that employees only check their phones during breaks
and keep them in their lockers the whole workday. You can make sure your staff
is aware of the violation and repercussions of using a phone while on duty by
34
clearly outlining this policy in your employee handbook and having each
employee to sign acknowledgment of it.
Don't tolerate harassment in any form
● Have a "zero tolerance" policy for any kind of harassment at your place of
business. Verify that each and every employee has read, signed, and
comprehended your anti-discrimination/anti-harassment policy. If you're unsure
of what constitutes harassment, take a course. A few are created especially for
the restaurant and food service industry. Prepare your team leaders and
managers to deal with any issues that may arise.
35
K. Gantt Chart
36
C. Technical Aspect
37
A. Product Description
Product name Balachan Dip
Flavors Spicy and Plain
Ingredients kilos of krill
pcs coco
kilo coconut sugar
kilo of calamansi
of plain mayonnaise
(380g) own low-carb condensed milk
kilo garlic
kilos of onion
liter of vegetable oil
Ingredients of low-carb condensed milk 300ml all-purpose cream
cup sugar
knoxx gelatin
Intended use Ready to eat
Size and weight Net weight per pack – 200 grams
Nutritional facts
Energy (kcal) 73.73
Protein (g) 3.38
Fat (g) 1.94
Carbohydrates (g) 11.43
Calcium (mg) 76.64
Phosphorus (mg) 66.75
Iron (mg) 0.27
Vitamin A (µg RE) 38.21
Thiamine 0.04
Riboflavin 0.09
Niacin (mg NE) 0.48
38
Vitamin C (mg) 5.13
Nutritional Facts of Condensed Milk Fat 18.33g

Carbohydrates 1.25g
Protein 0.94g
Packaging The Balachan dip will be individually wrapped and
packed in a glass bottle/ jar container with the label.
Shelf life and storage condition Need to store in a dark and dry place it could last 1 year,
when refrigerated it could last for 2 years.
Balachan dip is a condiment made of all-natural ingredients and the main ingredients are: fresh
salted krill, coconut sugar, fresh coconut milk and a homemade low-carbohydrate condensed
milk. Balachan dip has two types of flavors; (1) Sweet & Spicy (2) Original/plain. This Balachan
dip is a healthy multipurpose condiment that is suitable for a variety of uses.
Sample Packaging:
39
Nutrient content
Energy (kcal) 73.73
Protein (g) 3.38
Fat (g) 1.94
Calcium (mg) 76.64
Iron (mg) 0.27
Thiamine 0.04
Riboflavin 0.09
Niacin (mg NE) 0.48
Vitamin C (mg) 5.13
*Refer to Annex 11 for further explanation/computation Page 126
40
B. Manufacturing Process
START
PREPARATION
Gathering/Preparing of Raw
Materials, Preparing of
Pre-Measurement of
Raw Materials / Ingredients
COOKING
STERILIZING THE BOTTLES
BOTTLE FILLING
STEAM THE BOTTLES
SEALING & LABELING
41
S1: Gather and prepare all the Ingredients. - In this Step, the worker must gather all the raw
materials and prepare it. The Krill must be washed to remove its saltiness. Peel the Onion and
Garlic and then blend it separately. Next is the extraction of Coconut to generate a coconut
cream.
S2: Preparing the Equipment. - In this step, a worker must check all the Equipment’s if it’s clean
and well functioning before they start cooking.
S3: Pre-Measuring of Raw Materials/Ingredients - In this step, a worker must check if all
ingredients have the right measurement to cook a certain volume of Balachan.
S4: Cook the Balachan - Put the wok into the heavy-duty stove and let it hear for about 2
minutes. When it's ready pour coconut cream stearate continuously until the oil shows up and
then put the Krill and mix it regularly until the coconut cream is mixed properly and when the
oil boils out add the sugar. When it's done, heat a different wok, and pour a small amount of oil
and sauté the garlic until its aroma comes out and then separate it. In the same oil put the
onion and sauté until the aroma comes out then put the cooked krill and the fried garlic. Stir it
regularly and then put all the rest of the ingredients and mix it well. With that, the Balachan is
ready.
S5: Sterilize the bottles. - Prepare all the bottles and boil it for 10 minutes only. After 10
minutes, put them on a surface where it can cool down and dry.
S6: Filling in the bottles - Since the bottles are already sterilized, put 200 grams of Balachan in
each bottle.
S7: Steam the bottles. - Before the capping of the bottles, steam the bottles first until it’s hot
enough to vacuum its cap to lock it properly and to extend its shelf life.
S8: Sealing and Labeling. - Next step is to seal the bottle using a heat gun and attach its Product
Label.
S9: Store - When everything is done, it’s time to put the bottle in the box and store it in the
storage area.
Raw material used Equipment used Time frame # of workers
● salted krill ● Weighing scale 8 hours 3
● coconut cream ● Wok
● sugar, ● Ladle
● chili powder ● Strainer
● onion, ● Paper towel
● vegetable oil ● Coconut cream
● Mayonnaise extract
● Home-made low ● Stainless knife
carbohydrate condensed milk ● Measuring spoon
● calamansi/lemon
42
Process of making the home-made low – carbohydrate condensed milk
Ingredients of home-made Low - Carb Condensed Milk (380grams)
300ml all-purpose Cream

1/3 cup Equal Gold sugar
1 tsp knoxx gelatin
S1: In a small saucepan, add all your ingredients and mix well.
S2: On medium heat, bring the mixture to a boil, while stirring regularly.
S3: Once it begins to boil, reduce to very low heat, to a gentle simmer. Let it simmer for around
45 minutes until it has reduced and thickened.
S3: Now, transfer the unsweetened condensed milk into a glass jar or heat proof container.
S4: Let it cool completely, before refrigerating for at least 4 hours, for it to thicken further.
How to store and freeze condensed milk:
Leftover condensed milk should always be stored in the refrigerator, to avoid any spoilage. It
will keep well covered, for up to 4 weeks. Before using it, let it sit at room temperature for 30
minutes, for it to loosen up. To freeze: Place the condensed milk in a sealable container, and
store in the freezer for up to 6 months.
C. Plant Size
The proposed project has a total area of 400 square meters and it is located at Tumaga,
Zamboanga City. The area will be divided into two parts (1) production 150 sqm and (2) storage
20 sqm area, in the production 30sqm area it is the responsible for turning raw materials into
finished outputs through a series of production process, while in the storage area here are the
offices of administrative, marketing labeling and also where the output / finished products
store.
43
D. Production Schedule
Schedule for production of Balachan dip

Production days: Mondays to Fridays
Target # of Balachan dip per day: 144pcs
Total number of work hours per day: 8 hours
Time Task
8:00 am Time in
8:30am to 9:30am Sterilization of glass bottle container and
work spaces
9:45 am to 12:00nn Step 2 to step 5 of manufacturing
process
Total of Balachan dip produced: 60
12:00nn to 1:00pm Lunch Break
1:00pm to 4:00pm Resume of manufacturing step 2 to step
Total of Balachan dip produced: 84
4:15pm to 4:55pm Clean up and sanitation
5:00pm End of production day: Time out
Time (Saturday delivery day) Task
8:00am to 12:0nn Delivery to designated supermarkets
12:00nn to 1:00pm Lunch break
44
1:00pm to 4:00pm Resume of delivery to designated
supermarkets
4:15pm End of delivery day: Time out
Capacity to Produce In jars:
Product Produced
Per day 144
Per month 2,880
Annual 37,440
20 operation day is multiplied to 144 packs of Balachan dip per day
● The expected volume production per monthly is 2,880
● The expected volume production per year is 37,440
Yearly quantity of production over 5 years
2023 2024 2025 2026 2026

70 77.8 85.6 93.4 100
26,208 29,128 32,049 34,969 37,440
Note: In terms of distribution of the Balachan Dip, the merchandiser and the delivery man will
distribute the products on rotation once a week per branch.
45
E. Machineries and Equipment
Machineries Images Description Quantity Suppliers Price in Total Price

and Pesos in Pesos
Equipment
Factory Equipment
2 burner 2 Budget 1,150 2,300

Heavy Duty Wise
Gas Stove A burner is a
device that
generates
heat or a
flame,
frequently
used as a
component
of a stove,
heater, or
cooker.
50kg Gas A gas 2 Pryce gas 3,000 6,000

cylinder (last cylinder is a
in 5 month) type of
pressure
container
used to store
and contain
gases at
pressures
higher than
atmospheric.
46
Mount Exhaust fans 2 Ace 900 1,800
Exhaust Fan draw Hardware
aromas,
fumes, and
moisture out
of a room
and vent
them outside
for
elimination.
The fan's
blades, which
are used to
remove air
from the
room, are
turned by a
machine.
Industrial Industrial 3 Ace 1,500 4,500

Ceiling Fan ceiling fans Hardware
provide a
constant
stream of
airflow to
huge spaces
while
operating at
a slower
speed. These
fans put in a
lot of effort
to circulate
the warm air
into the
cooler air
and reduce
the room's
47
overall
temperature.
CCTV System CCTV system 1 YONG” S 3,880 3,880

Set utilizes CCTV
cameras to STREAM
gather
footage of an
area.
Light Bulb An 5 Light Hub 275 1,375

instrument
that
transforms
electricity
into light.
Water Water 1 Budget 1,335 1,335

Dispenser dispensers Wise
are to get a
supply of
drinking
water.
Double door To keep food 1 Budget 8,000 8,000

Refrigerator cold is the
refrigerator's Wise
primary
function.
Food keeps
fresher for
longer in
colder
temperature
48
s.
Total: 29,190
Factory Utilities
Food It can grind, 1 KCC 500 500

processor chop, mince, Department
blender puree, shred,
grate, mix,
blend, slice
and knead all
types of
food.
120kg Digital For precise 1 KCC 2,000 2,000

Weighing measuremen Department
Scale t, weigh
different
items that
are used to
prepare a
variety of
ingredients.
Weighing It is used to 1 KCC 300 300

Scale weigh Department
(Finished finished
Goods) goods to give
accurate
measuremen
t of the final
49
product.
Funnel It is for 2 New Kim 20 40

transferring Chiong
the Balachan
Sauce into
the 200
grams bottle.
Large Wok It is used for 2 New Kim 600 1,200

cooking the Chiong
raw
ingredients
of the
Balachan Dip.
Small Wok It is used for 1 New Kim 300 300

stirring the Chiong
raw
materials of
low-carb
condensed
milk.
Big Strainer A strainer is a 2 New Kim 100 200

kitchen sieve Chiong
with a wire
mesh made
of silicone or
metal. it is
used for
straining the
krill.
50
Stainless Used for 1 New Kim 150 150
ladle set cooking. Chiong
Coconut Used to 1 Dennis 1,884 1,884

Cream separate Hardware
extract shredded
coconuts
from coconut
milk and low-
fat coconut
wet powder.
The oil is
then
extracted
from the
coconut milk,
and the wet
powder is
dried to
create low-
fat
desiccated
coconut
powder.
50 liters Utilized with 1 Southway 8,990 8,900

Pressure foods that
Canner are low in
acid and
prone to
containing
dangerous
germs. To
eliminate the
germs, they
51
cook food at
temperature
s higher than
boiling-water
canners.
2000w Heat Plastics are 1 Ace 1,299 1,299

Gun heated, bent, Hardware
and glue and
bonding are
softened.
Total: 16,773
Factory/ Worker Supplies
Heavy Duty Offers 1 DIY 280 280

Hand defense Hardware
Gloves(utility against a
) variety of
corrosives,
oils, solvents,
and
petroleum
compounds..
Plastic The 1 New Kim 20 20

Gloves necessary Chiong
box(100pcs) process must
be followed.
and it guards
against
germs that
could
unintentional
52
ly get into
food through
hands,
fingernails,
or skin.
Adjustable To prevent 3 New Kim 30 90

Hairnet hair from Chiong
coming into
touch with
unwrapped
single-service
items,
sterilized
utensils, or
exposed
food.
Mask 1 To avoid 1 Gateway 36 36

box(50pcs) from
sneezing or
coughing
during the
food
preparation
and
contaminatin
g the food
Waterproof A front- 3 KCC 186 558

Apron covering, Department
fabric-made
item of
clothing that
serves as
protection.
53
Total: 984
Office Equipment
Air To circulate 1 Budgetwise 5,500 5,500

Conditioner the air
fan throughout
the rooms
Office Table To maintain 2 Budgetwise 2,250 4,500

the
computer
system,
important
paperwork,
files, and
folders.
Chairs Used as a 2 Budgetwise 850 1,700

strategy that
enables staff
members to
spend
extended
periods of
time seated
at their desks
will boost
their
productivity.
54
Laptop Used for 1 Lenin 15,000 15,000
printing,
product
design,
paperworks
and other
marketing
strategies.
Printer Printing logo 1 Lenin 4,500 4,500

designs.
Total: 31,200
Office Supplies
Accounting record used 1 Shop-o- 60 60

Ledger (50 to store rama
sheets) bookkeeping
entries for
balance-
sheet and
income-
statement
transactions.
Sticker Paper For logo 1 Shop- o - 56 56

(50 sheets) designs. rama
55
Official Issued by the 2 Shop-o- 36 72
Receipt seller to the rama
buyer as
written
documentati
on for the
sales, as well
as an
acknowledge
ment for the
receipt of
cash
payment. It
acts as the
foundation
for both the
buyer's and
the seller's
input tax
claims.
Ballpen Usd for 10 Shop-o- 5 50

writing. rama
Printer ink Used for 2 Linen 375 750

(colored and printing.
black)
Total: 988
Cleaning Supplies
56
Mop A floor- 1 KCC 299 299
specific Department
cleaning tool
consisting of
absorbent
material and
attached to a
handle.
Rags set Fabric cloth 1 Unicity 37 37

(5pcs) that is used
for cleaning.
Broom A cleaning 1 Unicity 65 65

equipment
made of
typically stiff
fibers
Garbage Bins A bin for 3 Budgetwise 500 1,500

disposing of
rubbish,
particularly
kitchen
waste, that is
often made
of metal or
plastic.
Garbage A 2 KCC 300 600

Bags (25pcs) polyethylene Department
plastic bag
made
exclusively
57
for the
purpose of
containing
waste trash.
Liquid Bleach A chlorine- 2 Fabbles 50 100

(1 liter) based
solution used 600
for general
disinfection
and tough
stain
removal.
Hand Soap (1 To simplify 2 Fabbles 50 100

liter) the process
to clean the 600
skin of dirt,
germs, and
other
contaminant
s.
Dishwashing Used for 2 Fabbles 50 100

Liquid (1 cleaning
liter) dishes. 600
Total: 2,801
Over all total: 81,936
58
F. Machineries and Equipments Layout/Floor Plan
59
G. Plant Location
The Juan Balachan’s Plant is located at Sun Street, Tumaga-Lunzuran Rd, Zamboanga City.
1.48km or 7-10minutes away from Phoenix Putik Gasoline Station and MCLL National highway.
60
H. Plant Layout
61
62
63
I. Raw Materials
BALACHAN DIP
Raw Price Quantity Supplier Total Price

Materials
Krill Php 30 / Kilo 30 kilo Sea Farmer (Recodo) Php 900
Coconut Php 5/ Piece 120pc Farmers (Pasonanca& Php 600

Ayala)
Coconut Php 75 / kilo 3 kilo ILT Food Products Php 225

Sugar
Chili Php 160 / kilo 1.5 kilo Sta. Cruz Vendor Php 106
Garlic Php 105 3 kilo Sta. Cruz Vendor Php 315
Onion Php 200 3 kilo Sta. Cruz Vendor Php 600
Vegetable Oil Php 40/230ml 47.88 oz Yubenco PHP 240
Mayo Php 49 660ml Yubenco Php 294
Condensed 3 cans Own Made

Milk
Lemon Php 35 ¾ kilo Sta. Cruz Vendor Php 46.67
64
200g Jar Php 15 144pcs Styroplast Php 2,160
bottled
Shrinkable Php 1.50 144pcs New Kim Chiong Php 216

Plastic Sealer
LOW-CARB CONDENSED MILK
All Purpose Php240/ 6 pc 3 pc ILT Food Products Php 120

Cream
Sugar Php75 2 and ¼ cup ILT Food Products Php 40.50
Knox Gelatin Php27/28g 17.07g ILT Food Products Php 16.39
Total amount of Raw Materials:

Php 5,879.56
65
J. Utilities
Utilities Source
Electricity Zamboanga City Electric Cooperative (ZAMCELCO)
Water Zamboanga City Water District (ZCWD)
Drinking Water Banco de Agua Water Refilling Station
Fuel (for Generator and for Land-Oil

delivery vehicle)
Internet Philippine Long Distance Telephone Company (PLDT)
Liquefied Petroleum Gas Pryce Gas

(LPG)
66
For Electricity, Estimated Computation
Items Watts # of Units Hour/s Day/s Cost per 1000 Estimated

used Watts /KW Total Cost
(A) (B) (D)
H
(C) (E) A*B*C*D*E
(F0 /F
Administrative
Air- 900 1 4 hours 26 days Php 12.0969 1 Php 1,132.26

conditioned 0
fan 0
0
CCTV System 160 1 24 hours 26 days Php 12.0969 1 Php 1,207.75

set 0
0
0
Fluorescent 40 5 10 hours 21 days Php 12.0969 1 Php 508.06

bulb 0
0
0
Electric fan 75 2 4 hours 26 days Php 12.0969 1 Php 188.71

0
0
0
Water Dispenser 200 2 8 hours 21 days Php 12.0969 1 Php 812.91

0
67
0
0
Laptop 75 3 3 hours 21 days Php 12.0969 1 Php 171.47

0
0
0
Printer 15 2 3 hours 21 days Php 12.0969 1 Php 34.29

0
0
0
Industrial 35 3 8 hours 21 days Php 12.0969 1 Php 213.38

Ceiling Fan
0
Total consumption of electricity for Administrative Area per Month: Php 4,468.83
Production
Mount 50 4 8 hours 21 days Php 12.0969 1 Php 406.45

Exhaust 0
Fan
0
0
Food 300 1 1 hours 21 days Php 12.0969 1 Php 76.21

processor 0
blender
0
0
68
Coconut 600 1 1 hour 21 days Php 12.0969 1 Php 304.84
extract 0
0
0
Pressure 700 1 1 hour 21 days Php 12.0969 1 Php 355.64

Canner 0
0
0
Heat gun 600 1 1hour 21 days Php 12.0969 1 Php 1,016.13

0
0
0
Total consumption of electricity for Production Area per Month: Php 2,159.27
Total Electricity Cost per Month (Administrative + Production): Php 6,628.1
Total Electricity per Year: Php 79,537.2
For Fuel and Drinking Water, estimated computation
1.LPG The LPG will be used for cooking using 2 LPG per month every 3 months.
a power stove.
Php 1,110/3 months = Php 370 per month
6 LPG per year

LPG 11kg cost: Php 1,110
6 LPG * Php 1,110 = Php 6,660 per year.
69
2.Diesel The Diesel will be used for the 20 liters per month * Php 72.42 = php 1,448.4 *
Generator if a blackout occur to 12 months = Php 17,380.8 per year.
provide electricity in some
equipment’s of Juan Balachan.
The Diesel will also be used for the 40 liters per month * Php 72.42 =Php 2,896.8 *
fuel of the Delivery service of Juan 12 months = Php 34,761.6 per year.
Balachan.
Diesel per Liter: Php 72.42
3.Drinking The water is used for Drinking. 12 gallons per month * Php 15.00 = Php 180 *
water 12 months = Php 2,160 per year.
Water per gallon: Php 15
4. Water for The water will be used for washing the 278 per month * 12 months = Php 3,336
washing Krill and washing the equipment after estimated water bill cost per year.
being used.
70
M. Production Cost
a. Raw Materials
BALACHAN DIP
Raw Price Quantity Supplier Total Price

Materials
Krill Php 30 / Kilo 5 kilo Sea Farmer Php 150

(Recodo)
Coconut Php 5/ Piece 20pc Farmers Php 100

(Pasonanca&
Ayala)
Coconut Sugar Php 75 / kilo 1/2 kilo ILT Food Php 38

Products
Chili Php 160 / kilo ¼ kilo Sta. Cruz Vendor Php 40
Garlic Php 105 1/2 kilo Sta. Cruz Vendor Php 26.25
Onion Php 200 1/2 kilo Sta. Cruz Vendor Php 50
Vegetable Oil Php 40 236ml Yubenco PHP 40
Mayo Php 49 110ml Yubenco Php 49
Condensed Milk Php 49 ½ can Own Made Php 31
71
Lemon Php 35 ⅛ kilo Sta. Cruz Vendor Php 4.38
200g Jar bottled Php 15 24pcs Styroplast Php 360
Shrinkable Php 1.50 24pcs New Kim Chiong Php 36

Plastic Sealer

Php 924.63
b. Cost and Pricing
Product cost for 24 pcs. (1box)
Direct Cost Quantity Total Cost
Raw Materials 24pcs Php 38.53
924.63 / 24 pcs
Labor Cost 24pcs Php 43. 88
351 minimum wage / 24pcs

produced * 3 workers
Total Direct Cost Php 82.41
72
Indirect Cost Total Cost
Water and Electricity 17.9 (Electricity), 2.31 0.84

(water) used every 24 pcs of
production.
Advertisement 500/2880 pcs 0.17
Delivery Fee 700/2880 0.24
Total Indirect Cost Php 1.25
Product Cost = total direct cost + total indirect cost
Total Direct Cost = Php 82.41
Total Indirect Cost = Php 1.25
Product Cost = Php 83.66
Product Pricing
Product Cost per 24 pcs = 83.66
Add 55% markup of the product cost. = 46 pesos
Market Price = Php 130
c.
Juan Balachan Cost

Juan Balachan 200g php 130
73
J. Waste Disposal
The Juan Balachan Manufacturing Company will utilize the biodegradable,

recyclable, and residual bins in accordance with the Office of the City Environment and
Natural Resources' (OCENR) solid waste management policy. To preserve the safety of
society, the company is establishing discipline and cooperation in effective waste
management. Regarding the product and Krill waste, the company will place it in a
secure biodegradable bin or garbage bag to ensure that there won't be any odor, and it
will be immediately disposed of in the sanitary landfill in Zamboanga City, where it will
be buried so that the soil will serve as fertilizer.
K. Logo
74
D. Financial Aspect
75
E. Socio - Economic Aspect
92
Socio-Economic Aspect
The proposed study "Balachan Dip" will bring satisfaction to the consumers who are
searching for appetizing and enhancing dishes and can be viand and eaten directly with a plain
rice.This study is committed to promote a new taste of condiments at the same time a healthy
condiments that is good for the health, it can be used in many ways not just an ordinary
bagoong. But a unique and tasty bagoong which called BALACHAN. .
Contribution to the Economy
The proposed study will benefit the economy by providing jobs. This will provide a
source of income for the recruited employees and their families to meet their basic needs. The
increase of consumer spending will help to keep the economy active. This business will help the
less fortunate people to sustain their needs with the Balachan Dip because of how low the price
is.
Contribution to the Government
The business owner and the business itself shall pay their tax obligations in accordance
with the law. Taxes will assist the government in raising revenue for public service and
government projects.
Contribution to the Society
The proposed study will provide help to the community. Given that the nature of the
business focuses on manufacturing business in Zamboanga City that processes raw materials
into a multipurpose and healthy condiment. Our products come in plain, spicy, sweet, and spicy
flavors that will be distributed to different Yubenco supermarkets.
93
F.Conclusion and
Recommendation
94
The researchers concluded through this study that it is feasible to start the Juan
Balachan manufacturing business in Zamboanga City based on all the data that the researchers
gathered. The one major drawback to beginning and maintaining Juan Balachan is that, despite
being anticipated to be profitable, the availability of the primary raw material, Krill, is unstable
because of a shortage of suppliers and limited stock of krill per harvest season. With that said,
there are a couple of recommendations that can be made for other researchers interested in
pursuing this study further.
Firstly, a complimentary study on the feasibility of starting up more Krill fishery in the
locality can be made since Zamboanga City has its coastal area. This is because addressing the
Fresh krill supply end of the problem can also greatly stabilize the establishment of a Juan
Balachan manufacturing business.
Secondly, we recommend the exploration of a larger scale of production to achieve

economies of scale that will greatly make the manufacturing process more efficient.
Lastly, it is recommended that researchers will apply their marketing strategy to make
Juan Balachan known to the people and to the public. That is to patronize the product through
radio stations and social media platforms. By monthly advertising it to radio and creating a
promotional video of Juan Balachan Dip paired with Banana chips, Green mango and etc. also it
is included in the video the health benefits of the product which makes it unique and different
to others.
95
Appendices/Annexes
96
ANNEX 1
Name Status Population Population Population Population
Census Census Census Census
2000-05-01 2010-05-01 2015-08-01 2020-05-01
Lunzuran Barangay 4,393 8,221 9,931 13,232
Maasin Barangay 4,758 7,978 8,958 9,267
Malagutay Barangay 5,015 5,654 6,657 8,265
Mampang Barangay 15,705 22,857 34,312 31,975
Manalipa Barangay 1,098 1,922 2,143 2,588
Mangusu Barangay 3,427 4,776 4,783 5,608
Manicahan Barangay 7,702 9,129 10,081 11,999
Mariki Barangay 4,612 5,895 1,775 6,310
Mercedes Barangay 8,064 12,050 14,721 22,321
Muti Barangay 2,132 3,123 2,983 3,420
Pamucutan Barangay 2,270 3,764 4,059 4,404
97
Pangapuyan Barangay 573 534 590 767
Panubigan Barangay 610 982 1,610 982
Pasilmanta (Sacol Barangay 787 1,480 2,122 3,138

Island)
Pasobolong Barangay 2,641 3,257 3,758 5,624
Pasonanca Barangay 18,011 27,231 27,374 27,215
Patalon Barangay 4,841 7,187 8,128 11,127
Putik Barangay 12,865 19,653 19,681 22,271
Quiniput Barangay 3,241 2,647 3,329 4,015
Recodo Barangay 16,591 18,172 17,395 23,254
Rio Hondo Barangay 5,893 10,565 3,326 8,827
Salaan Barangay 2,342 3,310 4,073 3,623
Sangali Barangay 13,605 19,230 20,766 26,758
San Jose Cawa-Cawa Barangay 5,182 7,991 6,173 4,292
San Jose Gusu Barangay 15,732 24,542 16,723 16,260
98
San Roque Barangay 14,788 25,531 27,889 28,829
Santa Barbara Barangay 5,946 7,961 4,762 6,711
Santa Catalina Barangay 13,700 17,955 17,294 16,644
Santa Maria Barangay 19,543 21,926 25,185 24,133
Santo Niño Barangay 5,317 6,790 4,129 3,888
Sibulao (Caruan) Barangay 2,715 2,748 4,244 4,167
Sinubung Barangay 2,007 2,690 4,689 3,601
Sinunoc Barangay 9,436 16,942 16,507 22,918
Tagasilay Barangay 2,949 2,607 2,971 3,998
Taguiti Barangay 883 899 1,460 1,328
Talabaan Barangay 3,282 4,181 5,340 5,907
Talisayan Barangay 5,030 7,285 8,220 11,428
Talon-Talon Barangay 20,712 30,535 34,916 37,350
Taluksangay Barangay 6,783 8,108 10,237 9,437
Tetuan Barangay 28,731 29,082 29,785 29,621
99
Tictapul Barangay 2,122 3,515 3,817 3,527
Tigbalabag Barangay 1,202 1,491 1,803 2,109
Tigtabon Barangay 3,276 5,071 5,292 5,365
Tolosa Barangay 2,481 3,157 2,773 3,859
Tugbungan Barangay 16,594 23,001 23,837 26,538
Tulungatung Barangay 2,792 6,055 9,246 11,741
Tumaga Barangay 21,487 25,184 30,824 33,399
Tumalutab Barangay 1,572 2,048 2,417 3,436
Tumitus Barangay 1,716 2,494 3,026 2,731
Victoria Barangay 1,718 2,326 2,802 3,393
Vitali Barangay 8,917 8,895 9,406 10,716
Zambowood Barangay 3,678 7,627 10,166 12,870
100
ANNEX 2
Uses Google platform(gform) to conduct a survey
101
102
103
104
ANNEX 3
105
ANNEX 4
106
ANNEX 5
Juan Balachan markets the product of Balachan Dip to different barangays near its
location within a 5-kilometer radius, which will serve the target market of the company.
107
ANNEX 6
Barangay
Barangay Frequency Percenatge
Tumaga 41 26.5
Pasonanca 36 23.2
Sta. Maria 34 21.9
Putik 25 16.1
Guiwan 19 12.3
Total 155 100
Age
Age Frequency Percentage
20 14 9.0
21 25 16.1
22 42 27.1
23 31 20.0
108
24 19 12.3
25 8 5.2
26 4 2.6
27 4 2.6
28 3 1.9
29 5 3.2
Total 155 100
Occupation
Occupation Frequency Percentage
Student 104 67.1
Employed 25 16.1
Self-Employed 15 9.7
Unemployed 11 7.1
Total 155 100
109
Monthly Allowance/Salary
Monthly Allowance/ Salary Frequency Percentage
below 9999 28 18.1
1,000 - 4,999 70 45.2
5,000 - 9,999 35 22.6
10,000 - 14,999 8 5.2
15,000 - 19,999 8 5.2
20,000 - 24,999 4 2.6
Above 25,000 2 1.3
Total 155 100
1. Do you buy Condiments
Frequency Percentage
Yes 143 92.3
No 12 7.7
110
Total 155 100
2. Where do you buy your preferred condiments
Supermarket 79 55.2
Grocery Store 48 33.6
Convenient Store 13 9.1
Other:
Sari-sari 2 1.4
Wet market 1 0.7
Total 143 100
3. What type of condiments are you purchasing
Bagoong 79 55.2
Chili Sauce 47 32.9
111
Sambal 11 7.7
Other:
Chili Garlic oil 2 1.4
Toyo 1 0.7
Catsup 1 0.7
All of the Above 2 1.4
Total 143 100
4. Where you usually use the condiments
Question 4 Percentage
Snacks dip 73 51.0
Cooking 46 32.2
Serve as Viand 23 16.1
Other:
All of the options 1 0.7
Total 143 100
112
5. How often do you buy condiments
Daily 1 0.7
Once a week 8 5.6
Twice a week 2 1.4
Once a month 108 75.5
Twice a month 24 16.8
total 143 100
6. How much do you usually spent for the condiments
70 pesos 34 23.8
113
90 pesos 31 21.7
100 pesos 53 37.1
250 pesos 1 0.7
other:
20 pesos 1 0.7
50 pesos 22 15.4
500 pesos 1 0.7
total 143 100
7. Is the Condiments you are purchasing is good for variety of usage
Yes 101 70.6
No 42 29.4
Total 143 100
114
8. If Balachan is to be introduced in the market, are you willing to patronize
Yes 150 96.8
No 5 3.2
Total 155 100
9. What flavor do you prefer to purchase
Sweet and Spicy 83 55.3
Spicy 55 36.7
Plain 7 4.7
Sweet 5 3.3
total 150 100
115
10. How much are you willing to spend for this 200g Balachan
130 pesos 53 35.3
170 pesos 58 38.7
200 pesos 27 18.0
250 pesos 12 8.0
Total 150 100
116
ANNEX 7
Zamboanga Peninsula, Growth Rates by Industry: 2020 - 2021
At Constant 2018 Prices, in percent
Solution:
Table 1. Yearly Demand of condiments

YEAR 1
Total Population: 19,937
Frequency of Responses In 1 year total

buying in %
Daily .07 14 360 5,040
Once a week 5.6 1,116 52 58,032
Twice a week 1.4 279 104 29,016
Once a month 75.5 15,052 12 180,624
117
Twice a 16.8 3,349 24 80,376
month
Total of condiments sold for 1 year: 353,088
Table 1.1.
YEAR 2
Total Population: 21,492 (Year 1 population x 7.8% growth rate)

buying in %
Daily .07 15 360 5,416
Once a week 5.6 1,204 52 62,585
Twice a week 1.4 301 104 31,292
Once a month 75.5 16,226 12 194,718
Twice a 16.8 3,611 24 86,656

month
118
Table 1.2.
YEAR 3

buying in %
Daily .07 16 360 5,838
Once a week 5.6 1,297 52 67,465
Twice a week 1.4 324 104 33,733
Once a month 75.5 17,492 12 209,902
Twice a 16.8 3,892 24 93,413

month
Total of condiments sold for 3 year:410,351
119
Table 1.3.
YEAR 4

buying in %
Daily .07 17 360 6,294
Once a week 5.6 1,399 52 72,727
Twice a week 1.4 350 104 36,364
Once a month 75.5 18,856 12 226,274
Twice a 16.8 4,196 24 100,704

month
120
Table 1.4.
YEAR 5

buying in %
Daily .07 19 360 6,785
Once a week 5.6 1.508 52 78,400
Twice a week 1.4 377 104 39,208
Once a month 75.5 20,327 12 243,922
Twice a 16.8 4,523 24 108,554

month
Based on the survey conducted, out of 155 respondents, only 143 said they usually buy
condiments at supermarkets. The researchers use the 7.8% growth rate of accommodation and
food service activities. Every year, the demand for condiments increases.
121
ANNEX 8
Solution:
Considering the yearly growth rate of population in PSA data 2020-2021, we
have decided to use the 7.8% growth rate of food and beverages.
Table 2. yearly supply of condiments in YUBENGCO Supermarkets
Year 2 Projected Supply (Year 1 total x 7.8% growth rate)
167,651
Table 2.1.
180,728
Table 2.2.
194,825
Table 2.3.
210,021
Based on the yearly supplied, the researcher multiplied by the 7.8% growth rate. This
will be the supply of YUBENGCO based on their information given.
122
ANNEX 9
Table 3. Unserved Market Share
Year Demand Supply Gap (demand-Supply)
1
353,088 155,520 197,568
2
380,667 167,651 213,016
3
410,351 180,728 229,623
4
442,363 194,825 247,538
5
476,869 210,021 266,848
The Annual Projected Demand per year Table 1 less than the Annual Projected Supply from
Table 2 provides the Total Gap of unserved Market Share.
123
ANNEX 10
For Employers (ER) and Employees (EE) contributing at an MSC of P20,000 and below:
Additional monthly SSS contributions range from P40 to P200, which will be paid by the
employer only.
For ER and EE contributing at the maximum MSC of P30,000: The additional amount of
monthly SSS contributions is P950, with P225 coming from the employee and P725 from
the employer.
124
Philhealth members will still follow the premium rate of 4% in accordance with the Universal
Health Care law and Philhealth Circular on premium contribution schedule.
PhilHealth will now collect premiums from direct contributors using the 4% instead of the
supposed increase of 4.5% contributions rate; and will follow the P80,000 instead of the
P90,000 ceiling set for 2023.
It is mandatory for employees to pay Pag-ibig Fund contributions every payroll or whenever
they receive their monthly salaries. This is automatic and done by the employer on every
payroll.
It is also essential for employers to remit and submit reports to Pag-ibig regarding their
employees’ contributions.
125
ANNEX 11
Table 4. Raw Materials of Balachan Dip
BALACHAN DIP(24 pcs) 200 grams
Raw Price Quantity EP AP Supplier Total

Materials Price
Krill Php 30 / 5 kilo 100% 5000 Sea Farmer Php

Kilo g (Recodo) 150
Coconut Php 5/ 20pc 56 % 8000 Farmers Php

Piece shreded g (Pasonanca& 100
meat Ayala)
Coconut Sugar Php 75 / 1/2 kilo 100% 500 g ILT Food Php
kilo Products 37.50
Chili Php 160 / ¼ kilo 89% 250 g Sta. Cruz Php 40

kilo Vendor
Garlic Php 105 1/2 kilo 85% 500 g Sta. Cruz Php
Vendor 52.50
Onion Php 200 1/2 kilo 93% 500g Sta. Cruz Php
Vendor 100
Vegetable Oil Php 40 236ml 100% 236 Yubenco PHP 40

ml
Mayo Php 49 110ml 100% 110 Yubenco Php 49
126
ml
Condensed Php 49 ½ can 100% 190 g Own Made Php 31

Milk
Lemon Php 35 ⅛ kilo 50% 125 g Sta. Cruz Php

Vendor 4.38
200g Jar Php 15 24pcs Styroplast Php

bottled 360
Shrinkable Php 1.50 24pcs New Kim Php 36

Plastic Sealer Chiong
Php 924.63
127
Table 4.1. Computation of Components
Recipe Hh EP E Pr F Ca C Pho Ir Vi Thi Rib Ni V

/Food Meas W n ot at rb a sph o t. am ofl ac it
Item ure eig er ei orus n A ine avi in .
ht g n n C
y
(g) (k (g) (g (g ( (mg) ( (µ (m (m ( (

c ) ) m m g g) g) m m
al g) g) RE g g)
) ) N
E)
Krill 5 kg 5 4 75 1 26 1 155 4 90 0.7 1.3 9. 1

7 6 .5 8 0 0 5 5 0
0 0
0
Cocon 8000 44. 1 1. 1 7. 1 43 0. 0 0.0 0.0 0. 1

ut g 8 4 7 1. 7 4. 7 2 1 5
3 7 3
Cocon 500 g 2.5 9 3 0. 23 2 0 1. 0 0 0.9 1. 1

ut 6 2 7 0 5 25 2 1
Sugar 2. 5 5 0
5
Chili 250 g 2.2 2 0. 0 0. 1. 2 0. 16 0.0 0.0 0. 2

25 1 2 4 1 1 1 1
128
Garlic 500 g 4.2 5 0. 0 1 1. 5 0. 0 0.0 0 0. 0
5 3 2 1 1 1
Onion 500 g 4.6 2 0. 0 0. 1. 2 0 0 0 0 0 0

5 1 5 9
Vegeta 236 0.2 2 0 0. 0 0 0 0 0 0 0 0 0

ble Oil ml 36 2
Mayon 110 0.1 1 0 0. 0 0 0 0 0 0 0 0 0

naise ml 1 1
Conde 150 0.1 1 0. 1 1. 0. 0 0 1 0 0 0 0

nsed ml 5 8 94 8. 25 6
Milk 2 3
3
(Own
Made)
Lemon 125 g 0 0 0 0 0. 0 0 0 0 0 0 0 0
1
TOTAL 63. 1 81 4 27 1 160 6. 91 0.7 2.2 1

92 7 .1 6. 4. 8 2 4 7 9 45 1.
1 6 4 5 25 3 4 1
9. 8 9. 5 2
5 4 3
129
Table 4.2. NutriFacts of Balachan Dip
Nutrient content
Energy (kcal) 73.73
Protein (g) 3.38
Fat (g) 1.94
Calcium (mg) 76.64
Iron (mg) 0.27
Thiamine 0.04
Riboflavin 0.09
Niacin (mg NE) 0.48
Vitamin C (mg) 5.13
130
ANNEX 12
Table 5. Supporting Schedule Fringe Benefits
EPR EPL
A. B.
COOK EPR/MONTH ANNUAL COOK EPL/MONTH ANNUAL
SSS 866.97 10,403.64 SSS 410.67 4928.04
PHILHEALTH 410.67 4,928.04 PHILHEALTH 410.67 4928.04
PAG-IBIG 100.00 1,200.00 PAG-IBIG 100.00 1200
₱1,377.64 ₱16,531.6 ₱921.34 ₱11,056.08

8
MANAGER EPR/MONTH ANNUAL MANAGER EPL/MONTH ANNUAL
SSS 1,128.79 12,416.69 SSS 534.69 5,881.59
PHILHEALTH 534.69 5,881.59 PHILHEALTH 534.69 5,881.59
PAG-IBIG 100.00 1,100.00 PAG-IBIG 100.00 1,100.00
₱1,763.48 ₱19,398.2 ₱1,169.38 ₱12,863.18

8
PRODUCTION EPR/MONTH ANNUAL PRODUCTION EPL/MONTH ANNUAL

WORKER WORKER
131
SSS 562.00 6,744.00 SSS 272.50 3,270.00
PHILHEALTH 100.00 1,200.00 PHILHEALTH 100.00 1,200.00
PAG-IBIG 100.00 1,200.00 PAG-IBIG 100.00 1,200.00
₱762.00 ₱9,144.00 ₱472.50 ₱5,670.00
132

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Ateneo de Zamboanga University

School of Management and Accountancy

of the Requirements for the Department of

Bachelor of Science in Business Administration

“FEASIBILITY STUDY ON MANUFACTURING

Chastine Mae B. Buen

Maria Christy Emms Robert C. Salvador

I. Executive Summary Page no.

e. Objective of the Project……………………………………………………………………………. 2

a. Nature of the Business…………………………………………………………….……….……… 4

b. Background of the Study………………………………………………………….…….….……. 4

c. Significance of the Study…………………………………………………………….….….…….. 6

d. Objective of the Study…………………………………………………………….…..…………… 7

e. Scope and Limitations of the Study……………………………………………..…….……… 8

f. Identification of SWOT (Strength, Weaknesses, Opportunity, Threats)....….. 9

III. The Feasibility Study…………………………………………………………………….………………. 12

i. Demand and Supply Analysis…………………………………….………………………….. 18

a. Name and Type of Business Organization………….……………………………..… 24

c. Officers of the Business, Job Qualifications and Job Description…………. 25

e. Machinery and Equipment…………………………………………………………………… 46

f. Machinery and Equipment layout indicated in the floor plan………………… 59

b. Project Cost Breakdown………………………………………………………………………… 77

3. Statement of Owner’s Equity………………………………………………………….. 80

F. Conclusion and Recommendation……………………………………………………………… 94

Maria Christy Emms Robert C. Salvador

f. Project Benefit The proposed business will be able to give

To the proponents- the proposed business

To the People- the proposed business will

To the Government- the government can

g. Project Cost The Juan Blachan will be needing at least

Balachan Dip is a manufacturing business in Zamboanga City that processes raw

B. Background of the Study

This study will benefit various institutions of Zamboanga City specifically:

This Feasibility study aim the following:

● To identify the effective and efficient employees.

● To identify the target market.

● To determine the needed materials for the manufacturing of Balachan.

● To know if the study is feasible.

This feasibility study,“ Manufacturing of Balachan” aims to determine the

Furthermore, this feasibility study will analyze the marketing, management,

The socioeconomic side will concentrate on the business's obligations and

Opportunities - O SO, Strategies WO Strategies

● The ● Promotes ● Produce

Threats - T ST Strategies WT Strategies

● Electricity ● Obtain competitive ● Promotes the

Random Sampling Formula:

Year Projected Demand of Condiment

*Refer to Annex 7 for the computation of demand Page 117

Condiments Daily Capacity of In 1 year (360 days)

Barrio Fiesta Shrimp 48 17,280

EJT bagoong gata 144 51,840

Mothers Best Classic 48 17,280

Lolits Dayok 48 17,280

Dragon Bagoong 144 51,840

Total of supply for 1 155,520

Year Total Supply of Condiments

*Refer to Annex 8 page.. for the computation Page 122

H. Demand and Supply Analysis

Year Demand Supply Gap (demand-Supply)

*Refer to Annex 9 for the computation Page 123

Product ● Balachan Dip Survey offers

Place The One Balachan is located at

Promotion The advertising will be done using