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Costing N Project Evaluation
Costing N Project Evaluation
1. Start-up.
The value of the index n is traditionally taken as 0.6; the well-known six-tenths rule.
THE FACTORIAL METHOD OF COST
ESTIMATION
• Lang factors: The fixed capital cost of the
project is given as a function of the total
purchase equipment cost by the equation:
4. Calculate the indirect costs from the direct costs using the factors given in
Table 6.1.
5. The direct plus indirect costs give the total fixed capital.
6. Estimate the working capital as a percentage of the fixed capital; 10 to 20 per
cent.
7. Add the fixed and working capital to get the total investment required.
OPERATING COSTS
• An estimate of the operating costs, the cost of
producing the product,
1. Fixed operating costs: costs that do not vary
with production rate. These are the bills that
have to be paid whatever the quantity
produced.
2. Variable operating costs: costs that are
dependent on the amount of product produced.
Fixed costs
1. Maintenance (labour and materials).
2. Operating labour.
3. Laboratory costs.
4. Supervision.
5. Plant overheads.
6. Capital charges.
7. Rates (and any other local taxes).
8. Insurance.
9. Licence fees and royalty payments.
Variable costs
1. Raw materials.
2. Miscellaneous operating materials.
3. Utilities (Services).
4. Shipping and packaging.
Rate of return calculations
• Rate of return (ROR), which is the ratio of
annual profit to investment, is a simple index
of the performance of the money invested.
Fixed cost assigned to the product – (profit per unit * # of units needed) = 0
Project Evaluation
• We used many criteria to evaluate the feasibility of the project which are :
• Net Present Value = ∑ {Net Period Cash Flow/ (1+R) ^T} - Initial Investment
FEASIBILITY STUDY OF
LIME PICKLE
MANUFACTURING PLANT
A.A.A.H.E PERERA
Food Science & Technology
University of Sri Jayewardenepura
INTRODUCTION
What Is Pickling?
Food Preservation Technique - foods soaked in solutions to prevent spoilage
Protein(g) 1.48
• Ingredients -
Carbohydrates (g) 9.06
Lime , Salt, Chili Pieces, SMS
Minerals (g) 12.72
Foods (Pvt) Ltd.
• Type of Packaging -
Health Benefits
Glass Bottles + Metal Lids
contributes to modest
• Size - 50g diabetes control
improved digestion
liver protection
• Storage Conditions - supply of probiotics
Cool & Dry Place, away from good supply of essential
sunlight vitamins, minerals, and
antioxidants
ability to heal ulcers
• Shelf life - 1 year
FINANCIAL FEASIBILITY
SELLING PRICE PER UNIT
COST ITEM AMOUNT (RS.)
Raw Materials 3.37
Packing Materials 9.52
Labor Cost 2.85
Utility & Overhead Cost 8.94
Depreciation Cost 3.34
Total Production Cost 28.03
20.10% Profit Margin 5.89
Price Without Tax 33.91
13% Tax 4.41
Price To Retailer 38.32
5.502% Sales Margin 1.84
Consumer Price 40.16
RAW MATERIALS COST/month
Quantity/ Quantity/ Year Cost per Total cost (Rs.)
Month 1kg (Rs.)
Lime 360 kg 4 320 kg 50.00 18 000.00
Salt 90 kg 1 080 kg 170.00 6 300.00
Chili Pieces 15 kg 180 kg 400.00 6 000.00
SMS 0.2 kg 2.4 kg 200.00 40.00
Total Cost 30 340.00
3,000,000
2,500,000
2,000,000
Revenue
Fixed cost
1,500,000
Total cost
1,000,000
500,000
-
- 20,000 40,000 60,000 80,000
47252 glass
jars
NPV & IRR
IRR = A + { (B – A) (a / a – b)}
A – Cost of capital 1 (10%) Discount factor NPV
B – Cost of capital 2 (12%)
a – NPV1
10% 2,747,410.23
b – NPV2 12% 2,546,688.22
(5,685,354) (5,685,354)
1 (7,046,571) (1,361,217)
2 1,245,731 (2,606,948)
3 1,329,505 3,936,453
• Working hours & days per month (8 hours/25 days) remain constant for 3 years.