Feasibility Study On Dried Fish

Western Mindanao State University
Department of Industrial and Management Engineering
Forms of Ownership
The proposed Talon-Talon dried Fish Packaging and display Center will be a Public-Private Partnership
form of business. Its a partnership between the Talon-Talon Barangay Council and the Talon-Talon Dried
Fish association composed of 10 product suppliers. Board of directors shall be established to ensure
equitable governance to the project is maintained. The Board of Directors shall be composed of 15
members; of which 5 will come from the Barangay Council and 10 from the Talon-Talon Dried Fish
Association
Organizational Chart
A Feasibility Study on Talon-Talon Dried Fish Packaging and Display Center for Talon-Talon
Dried Fish Producers

Functions & Qualifications of Officer and Key Personnel

Board of Directors
The Board of Directors will provide mission-based leadership and strategic
governance. To advise, govern, oversee policy and direction, and assist with the leadership and general
promotion of Talon-Talon Dried Fish Association so as to support the organizations mission and needs.
Duties and Responsibilities
Governing the organization by establishment broad policies and objectives

Selecting, appointing, supporting, and reviewing the performance of the project Manager
Ensuring the availability of adequate financial resources
Approving annual budgets
Setting the salaries and compensation of the company

Project Manager
He or she is the one responsible for accomplishing the stated project objectives. To develop
human management and handles major responsibility like training of manpower. He or she is the one who
report the progress of the organization, status of the finance and sales department.
Oversee the entire operation of the plant daily.

Choose and orient key personnel and also prepare the budget to be use
Ensure that the task gets completed on time, along with sending the delivery to the customer and
seeking its approval.

Create strategic plans that will ensure the business future in terms of productivity and profit
Promotes the business in whole Zamboanga City and outside of the City
Qualifications;
Male/female, 24-30 years old

Must be a graduate of Industrial Engineering or any Business related course
At least 2 years work-related experience
Must have a good management skill
Must be able to formulate strategies to maintain consistent productivity
Excellent in intellectual and oral communication skills
Production Supervisor
He or She supervises the workers, organizing and monitoring the work flow in the production
area. Oversee operations in the production area. Ensure that the production deadlines are met. Also, He or
she is maintaining the quality standard of the product and customers quality satisfaction.
In charge for the over-all operation in the production

Responsible for ensuring that the raw materials and supplies are well stocked and that all
equipment is kept in safe, proper working daily

Organize all processes of production from raw material to finished products
Submits weekly report and suggest production improvement to the management
Qualifications:
Male/Female, 24-35 years old

Must be a graduate of Industrial Engineering (certified)

At least 1-2 years work-related experience

With a good moral character
Must have excellent in interpersonal skills
Must good intellectual and technical skills
Finance and Administrative Supervisor
Overall in charged in Finance and administrative division. Implement financial policies of the
business. Maintain the welfare, benefits and the administrative activities of the Center. She supervises
preparation of all monthly and annual finance reports in a timely manner, Identify and resolves financial
and administrative issues. And, also manage payroll processing and tax filing activities.
Duties and Responsibilities;
Responsible in hiring, recruitment, selection and replacement of employees semi-annually

Monitor and manage expenditures within allotted budget
Develop business plan, timeline and budget to perform financial project
Review all invoices and make the relevant payments in a timely manner
Qualifications:
Female, 20-35 years old
Graduate Business Administrative or Accountancy
At least 2 years of work-related experience
Good in Oral and Communicational skills
Must excellent in Analytical and Intellectual skills
Must be a financial know how
Sales and Marketing Supervisor
Accomplish business development activities by researching and developing marketing
opportunities. He or she develops annual sales strategies for a Center. This includes setting sales goals,
recommending whether the Center will add or drop products and determining which products the Center
emphasizes based on ease of sale or profit gain. Establishes and manages effective programs to
compensate, coach, appraise and train sakes personnel of the Center.
Duties and Responsibilities:
Provides information to maximize sales volume once a month

Evaluate and gather the daily data from the sales agent
Provides information by collecting, analyzing, and summarizing data trends
Protects organizations value by keeping information confidential

Qualifications:

Must be graduate of any business or marketing related course
At least 2 years of relevant experience in sales and marketing
Excellent in oral and written communication skills with exceptional presentation and negotiation
skills
Must have a leadership skills and entrepreneurial mind set
Computer literate and MS office software proficient
Quality Controller
He or she measures whether existing products meet a set quality standards, planning how often
sampling will be performed, determining the standards by which quality will be judged and/or
establishing how products and processes will be improved to meet quality standards. Maintain customers'
quality, and measurement standards and procedure. And, also maintain all controlled documents files and
test records in a timely and accurate manner to be reported to the production supervisor.
Test the manufacturing process at the beginning, middle and end to ensure that the production
quality remains the same throughout.

Makes daily sampling to ensure that the product reaches its standard
Perform inspections of purchased parts, subassemblies or finished company products according to
well defined criteria using standard physical, mechanical and/or electrical measurements.
Reviews the results and looks for any trends in quality
Rework or reject subassemblies or finished products as required
Qualifications:

Must be a graduate of Industrial Engineering or any business related course
At least 2 to 3 years work-related experience
Exceptional ability to monitor processes, materials, and surroundings.
Repacker
The one who packs the dried fish accordingly (includes sealing, labelling, adding flavorings and
securing the weight of the goods). He or she is in-charged in operating the vacuum sealer.

In terms of packaging, he or she is responsible of packaging the product

Ensures that the product is well sealed and pack
Qualifications:
Male/Female, 20 years old and above

Preferably a high school graduate and/or any vocational course
Requires one (1) year of work-related experience
With good moral character
Stockman (raw materials)

He handles the raw materials being bought in the Center. Organize the raw materials according to
their date of arrival. And, also perform an inspection of the product quantity.
Duties and responsibilities:
Responsible in receiving and handling raw materials in the receiving area

Record all in and out of the raw materials
Qualifications:
Male, 23-35 years old

College Level/College Graduate
Must be responsible and hardworking
Can work overtime
Stockman (Finished Good)

He handles the finished product and stores the finished product in an orderly and accessible
manner in warehouse. Keep the products properly and the warehouse well cleaned and organized. And,
also he examines and inspects stock items for wear defects, reporting any damages to production
supervisor.
Duties and responsibilities:
Responsible in maintaining and recording the stocks of the finished products daily
Receive and count stock items and record data manually
In-charged for the distribution and display of the product every after the production.

Qualifications:
Male, 24 years old
College level/College graduate
Can work overtime
Accountant
Analyze business operations, trends, financial commitments and obligations, to project future
revenues and expenses or to provide advice. Develop, maintain, and analyze budgets, preparing periodic
reports that compare budgeted costs to actual costs. And also in-charged in the preparation of payroll and
records pertinent papers regards to financial aspects.
Prepares the accurate financial statements quarterly and year-end closing documents of the center
Reports the financial statement of the Center to the Finance and Administrative Supervisor
Compute taxes owed and prepare tax returns, ensuring compliance with payment, reporting other
tax requirements
At the end of each shift, she is expected to audit tally funds and ensure that everything is in order
Qualifications:

A graduate of Bachelor of Science in Accountancy
At least two (2) years of working experience
Good in Oral and Communication Skills
Good in Intellectual and Interpersonal skills
Knowledgeable in Microsoft Office(Excel, Spread sheet, Word, PowerPoint)
Cashier
She is accountable for error-free cash register operations, payment processing and interactions
with customers in daily basis. Provide last-desk customer service by taking payments from customers in
exchange of products. Also, handles all the cash transactions in the Center.
She greets customers entering the Center

Ensure the checkout counters have enough cash
Responsible for processing exchanges and refunds
At the end of the shift, she is expected to tally funds and ensure that everything is in order

Remit cash to the Accountant

Qualifications:

Graduate of any four (4) year course.
Trustworthy
Good in communication and Interpersonal Skills
Capable in handling money promptly and precisely
Highly skilled in providing prompt & friendly customer service
With pleasing personality and Computer Literate
Sales Agent
Markets and sells products of the business. Do the actual selling and marketing of the product in
and out of the Center. Implement best practices in sales programs. He or she serves customers and
meeting customers needs.
Responsible in assisting the customers who wants to avail the product

Answer customer inquiries regarding the products
Resolves customer complaints
Qualifications:

Graduate of any four (4) year course
Must have good communication skills both written and oral
Must be able to deal with different people
With pleasing personality
Delivery Man
Delivery man can transport a wide variety of products from Center to the different required areas
or malls in the City. He makes sure that the product is completely and safely transported to the malls. He
is also responsible for loading, unloading, preparing, cleaning, and operating a vehicle for delivery duties.
And, also receive payments from clients once they deliver products.
Responsible in distributing the finished products to customers and retailers.
Drive safely to their destination

Help in the loading and unloading of products
Keep logs of their activities and make sure their vehicles are maintained in good working
condition
Responsible in obtaining new customer outside of the facility
Qualifications:

College level
Must have a good moral character
Responsible and attentive all the time
Has a valid professional drivers license
Secretary
The one who assist the plant manager and in charge of the records, correspondence, minutes of
meetings and related affairs of the facility. He/ she carry out also the administrative tasks, organize and
handling confidential information. And, also he/she help to keep an organization running smoothly
enhances effectiveness by providing information management support.
Responsible of keeping records related to the center and organizations activities

Responsible of handling confidential information
Ensures that the meetings are effectively organized
Jotting agenda items from the top management during meetings and consultations
Qualifications:
A graduate of any 4 year course
Male/Female, 24 years old
Must be responsible and knows how to handle big responsibilities
Has basic knowledge on using MS office soft wares (Excel, Work)
Must good in intellectual, interpersonal and communication skills
Janitor
Keep the center clean and orderly condition. Perform heavy cleaning duties, such as cleaning
floors, shampooing rugs, washing walls and glass, and removing rubbish.
Ensures and maintain the cleanliness and sanitation in all areas of the center.
10

In-charged of keeping the utilities and machine/equipment of the center.
Gather and empty trash.
Qualifications:

At least High School Graduate
Can work overtime
Feasibility Study Timetable and Gantt chart
Project Time Table

Activities
No. of Weeks
Target Date
A. Planning the Thesis Project
June 23 29
B. Conducting the Thesis Project
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June 30 March 21, 2015
C. Negotiation in the Barangay
March 23 Apr 11
D. Fund Sourcing
Apr 13 Apr 25
E. Bidding for the Construction
Apr 27 May 16
F.
May 17 May 23
Permits and Licenses
11

G. Construction of the Facility
G.1. Carpentry Works
8
May 24 July 19
G.2. Concrete and Masonry Works
May 31 Jul 26
G.3. Roofing and Steel
18
June 29 Nov 2
G.4. Plumbing Works
July 27 Sep 28
G.5. Glass Works
Sep 29 Oct 31
G.6. Painting Works
Oct 19 Dec 12
G.7. Electrical Works
Nov 16 Nov 28
H. Purchased of Equipment
Nov 30 Dec 5
I.
Installation of Equipment
Dec 07 Dec12
J.
Hiring and Training of Manpower
Dec 14 Jan 23, 2016
K. Soft Operation
Jan 25 Jan 31
L. Actual Operation
Feb 1 Feb 7
12

Gantt Chart
Scheduled
Act J
.
4
July
1
August
4
Septemb
er
4
October
1
Novembe
r
4
Dec. 14
1
January
15
1
A.
B.
C.
D.
E.
F.
February
4
March
1
April
4
May
4

13
14

Ac
t.
May
1
June
4
July
4
August
4
Septembe
r
1 2 3 4
October
1
Novembe
r
1 2 3 4
G.1
.
G.2
.
G.3
.
G.4
.
G.5
.
G.6
.
G.7
.
H.
I.
J.
K.
L.
Dec. 15
1
January
16
1 2 3 4
February
1
March
1

15
FACILITY DESCRIPTION
The proposed Talon-Talon Dried Fish Packaging and Display Center will be situated at Barangay
Talon-Talon near the Barangay Hall. This facility will produce four (4) types of packaged dried fish with
label namely, Classic, Combo Pack, Spicy and Sweetened Dried Fish.
PRODUCT DESCRIPTION
The dried fish that the facility will produce has four varieties. Classic Dried Fish, this is the most
common product in the market because it has no flavoring. Combo Pack Dried Fish, this product is
composed of five (5) kinds of dried fish. Spicy Dried Fish, chili powder is added to the product for a
spicy flavor. Lastly, Sweetened Dried Fish, refined sugar is coated on this type of dried fish.
As a finished product, this will be distributed on groceries and flea markets to be consumed by
the people.
TARGET MARKET
For the first five (5) years of the center operation, it will only cater the local market within
Zamboanga City and eventually in the succeeding years of its operation, it will now broaden its market
coverage not just in Zamboanga City but the entire Zamboanga Peninsula.
The target market of the said study will be the people residing in Zamboanga City in terms of the
age group from 5 to 59 years old both male and female.
16

DEMAND
The demand of the study is based on the age group from ages 5 to 59 years old. The researchers
consider ages 5 to 59 years old because of the mortality rate of the Filipinos.
Table 1.1 Total Population of Zamboanga by Age Group as of 2010 Census
Age Group
Both sexes
Total
807,129
under 1
17,886
1 to 4
77,306
5 to 9
92,539
10 to 14
89,769
15 to 19
87,519
20 to 24
74,082
25 to 29
65,169
30 to 34
59,755
35 to 39
53,137
40 to 44
46,426
45 to 49
39,162
50 to 54
32,212
55 to 59
24,320
60 to 64
17,585
65 to 69
10,659
70 to 74
7,560
75 to 79
4,244
80 and over
3,952
disability order
3,847
Source: National Statistics Coordination Board
Male
405,121
9,203
39,217
47,601
45,766
43,301
36,297
32,236
29,857
26,490
23,466
19,924
16,359
12,578
8,642
4,969
3,337
1,735
1,373
2,770
Female
402,008
8,683
38,089
44,938
44,003
44,218
37,785
32,933
29,898
26,647
22,960
19,238
15,853
11,742
8,943
5,690
4,223
2,509
2,579
1,077
Table 1.1 shows the total number of population of male and female of Zamboanga City by group
age as 2010 census. The data above will be used to extract the data for the demand of dried fish.
Table 1.2 Historical Population by Age Group

Year
Population
(Age Group)
2009
644,300
2010
664,090
2011
683,880
2012
704,260
2013
725,246
17
Table 1.2 shows the historical population by age group from 5 years old to 59 years old from the
year 2009 to 2013. The data was extracted from the table above (Table 1.1).
Table 1.3 Projected Population by Age Group

Year
Population
(Age Group)
2016
859,211
2017
907,291
2018
957,076
2019
1,008,564
2020
1,061,756
Table 1.3 shows the projected population by age group from 5 years old to 59 years old from the
year 2016 to 2020. The data was computed using statistical straight-line method which gives the smallest
standard deviation (see annex).
ESTIMATED DEMAND
18

Table
1.4 Estimated Demand of Dried Fish
Year
Population
Per Capita Consumption (in kg)
Estimated Demand
(in kg)
2016
859,211
3,436,844
2017
907,291
3,629,164
2018
957,076
3,828,304
2019
1,008,564
4,034,256
2020
1,061,756
4,247,024
Table 1.4 shows the estimated demand of dried fish for the year 2016 to 2020. Based from the
table above, it shows that the per capita consumption of dried is 4 kg based from the Bureau of Fisheries
and Aquatic Resources. The computed estimated demand was derive from multiplying the population
with the per capita consumption of dried fish (see Annex)
SUPPLY
The competitors supply is based from the total catch of fish of Zamboanga City which is
approximately 2,000,000 metric tons based on a 2010 data from the National Statistics Coordination
Board.
Table 1.5 Historical Supply of Dried Fish Competitors
Year
Dried Fish
(in kg)
2009
3,039,404
2010
3,101,408
2011
3,164,677
2012
3,229,236
2013
3,295,113
Table 1.5 shows the historical supply of dried fish competitors. Based from the commercial
fisheries as of 2010 from Bureau of Agricultural Statistics, there are approximately 2,000,000 MT that are
19

supplied to Zamboanga City. This data will be multiplied by 20.2% which is the dried fish requirement
for Zamboanga City. 20.2% came from out of 104 dried fish manufacturers in Region IX, there are 30
dried fish manufacturers from Zamboanga City, dividing the 30 dried fish manufacturers of Zamboanga
City by 104 dried fish manufacturers in Region IX is equal to 0.2885, where 0.2885 or 28.85 is the
percentage of dried fish manufacturers in Zambonaga City. Since 70% is the Philippine Domestic
Requirement of dried fish from Department of Trade and Industry, 28.85% of 70%, which is the Domestic
Requirement of dried fish for Zamboanga City, is 20.2%.
For the supply, the researchers based from the per capita consumption of fresh fish, which is 25
kg per year. 25 kg is multiplied to the 2008 population of Zamboanga City which is equal to 15,627,500
kg, this is now the demand of dried fish in 2008. To get the percentage required for the basis of the 2008
supply, 15,627,500 kg divided by the computed supply of 2008 which is 1,919,232,000 kg multiplied by
100 equals 0.81%, this is the percentage of retained production of dried fish in Zamboanga City. So this
081% which the percentage is of retained production of dried fish in Zamboanga City, will be multiplied
to 404,000MT which is the total volume of dried fish requirement of Zamboanga City is equal to
2,978,640 kg. The supply of dried fish in Zamboanga City as of 2008 is 2,828,000 kg.
Table 1.6 Supply of Dried Fish Competitors
Year
Dried Fish
(in kg)
2016
3,717,381
2017
3,868,466
2018
4,024,714
2019
4,186,125
2020
4,352,700
Table 1.6 shows the projected supply of dried fish competitors for year 2016 to 2020. The
computed supply of dried fish competitors was projected using the growth rate 2.04%.
Table 1.7 Demand Supply Analysis

YEAR
DEMAND
SUPPLY
UNSATISFIED
20

2016
3,436,844
3,717,381
(280,537)
2017
3,629,164
3,868,466
(239,302)
2018
3,828,304
4,024,714
(196,410)
2019
4,034,256
4,186,125
(151,869)
2020
4,247,024
4,352,700
(105,676)
TOTAL
19,175,592
20,149,386
(973,794)
PERCENT
100%
105%
-5%
Table 1.7 shows the demand supply analysis of dried fish in succeeding years of operation. The
figure under unsatisfied demand was derived by subtracting the demand with the supply, giving (973,794)
for the unsatisfied demand and 20,149,386 for the supply. There is a negative percentage of unsatisfied
because the demand of dried fish is less than that of the supply.
DEMAND SUPPLY ANALYSIS

Figure 1.2 Demand Supply Analysis
Figure 1.2 shows the demand supply analysis which results to -5% of the unsatisfied demand and
105% of the supply. It only means that, the supply for dried fish satisfies the market in Zamboanga City.
Since the unsatisfied is negaative, this means, there will be no gap.
21

PRODUCT SELLING PRICE

Table 1.8 Product Selling Price
Product
Production Cost per Unit

(in peso)
Mark Up
(in peso)
Selling Price
(in peso)
Classic Dried fish
52.56
7.88
60.44
Combo Pack Dried Fish
52.56
7.88
60.44
Spicy Dried Fish
53.70
8.05
61.75
Sweetened Dried Fish

52.30
7.84
60.14
Table 1.8 shows the product selling price which indicates that the mark up is 15%.
PROJECTED SALES VOLUME

Table 1.9 Projected Sales Volume for Classic Dried Fish
Year
Production Volume
(packs)
Projected Selling
Price
Gross Sales
(in peso)
2016
48,960
60.44
2,959,142.4
2017
48,960
63.072
3,088,005.12
2018
48,960
65.7
3,216,672
2019
48,960
68.328
3,345,338.88
2020
48,960
70.956
3,474,0005.76
Table 1.9 shows the projected selling price for classic dried fish. For the first year, there is 15%
mark-up, and increases 5% mark-up for the succeeding years of operation.
Table 1.10 Projected Sales Volume for Combo Dried Fish
Year
Production Volume
Projected Selling
Gross Sales
22

(in
(packs)
Price
2016
48,960
60.44
2,959,142.4
2017
48,960
63.072
3,088,005.12
2018
48,960
65.7
3,216,672
2019
48,960
68.328
3,345,338.88
2020
48,960
70.956
3,474,0005.76
peso)
Table 1.10 shows the projected selling price for combo pack dried fish. For the first year, there is
15% mark-up, and increases 5% mark-up for the succeeding years of operation.
Table 1.11 Projected Sales Volume for Spicy Dried Fish
Year
Production Volume
(packs)
Projected Selling
Price
Gross Sales
(in peso)
2016
48,888
61.75
3,018,834
2017
48,888
64.44
3,150,342.72
2018
48,888
67.125
3,281,607
2019
48,888
69.81
3,412,871.28
2020
48,888
72.50
3,544,380
Table 1.11 shows the projected selling price for spicy dried fish. For the first year, there is 15%
mark-up, and increases 5% mark-up for the succeeding years of operation.
Table 1.12 Projected Sales Volume for Sweetened Dried Fish

Year
Production Volume
(packs)
Projected Selling
Price
Gross Sales
(in peso)
2016
48,888
60.14
3,018,834
2017
48,888
62.76
3,150,342.72
23

3,281,6
2018
48,888
65.375
2019
48,888
67.99
3,412,871.28
2020
48,888
70.605
3,544,380
07
Table 1.12 shows the projected selling price for sweetened dried fish. For the first year, there is
15% mark-up, and increases 5% mark-up for the succeeding years of operation.
MARKETING STRATEGY
Distribution of Products
The distribution of products is within Zamboanga City as the basis of the target market. The
products are distributed to grocery stores and malls where the Center has an agreement with. In this
strategy, the products will be known in public.
Attending Trade Fairs
Joining trade fairs that the City Government of Zamboanga will conducting, would let the
products of the Center be known to the people of Zamboanga; consumers, exporters, and businessman
that would like to partnership with the Center. In trade fairs the association will promote and display the
products, and the sales agent should be aggressive in promoting it. And prior to this, is the free sampling
of the products. People attending in trade fairs can taste a bite size of Spicy, and Sweetened Dried Fish of
the Center.
Exporting Products outside the Target Market
Exporting the products to other areas outside the said target market will increase the demand of
the dried fish association. Exporting of the products is to be done depending on the agreement of the two
parties. This is to increase the demand of dried fish in the association. Delivery of dried fish is done every
twice a month, in places outside of Zamboanga City.
From the trade fairs, the association have buyers outside of the City, and in that point forward the
association can now increase the demand supplying dried fish.
Free Sampling
This is to promote the four types of dried fish product of the Center through free taste. In actual
free tasting of product, in most groceries, only the spicy and sweetened dried fish are only to be tasted in
a bite size. The two remaining products, the classic and Combo dried fish are displayed in the free
24

sampling are to let the people know that there still also other products that the Center have, aside from
flavoured dried fish.
Initiate house to house selling strategy
In this strategy sales agent will go house to house within 7km radius of the city. This is to let the
families know that there is an existing dried fish flavored product in the market.
Promotion and Advertisement
A budget of 6,717.60 php will be allocated for the promotion on the first week after the soft
opening of the center. Another means of advertising also would be through radio advertisement. A banner
will also be provided for the facility and selected grocery such as the Mindpro Citimall, Southway
Square, Shoppers Center (The Gateway) and Yubenco Star Mall.
In generating of demand, the Center let the target market customers taste the products and giving
them an idea about the unique and soul capture taste of the new flavored dried fish. the facility will
produce 10 packs of flavored dried fish products for free tasting of the four grocery stores.
Cost of Advertisement
Radio Advertisement:
PhP 671 per 30 secs x 2 days = PhP 1,342.00
Banner:
PhP 50 x 21 pcs. (2x2 sq. ft.) = PhP 500.00
Free Sampling:
40 packs of spicy dried fish x PhP 61.75 = 2470.00php

40 packs of sweetened dried fish x Php 60.14 = 2405.60php
Total of 80 packs = 4,875.60php
TOTAL:
PhP 6,717.60
Table 1.13 Promotion and Advertisement Schedule
Year
Target Date
Duration
Marketing Strategy
Cost
2016
Feb. 1 - 2
2 Days
Tarpaulin
10 pieces
500.00 php
2016
Feb. 3 - 4
2 Days
Radio Advertisements
1,342.00 php
25

30 seconds per day
2016
Feb. 5 - 6
2 Days
Food Tasting/Free Taste

80 packs for 2 days
10 packs per grocery store
Spicy and Sweetened Flavor
TOTAL
4,875.60 php
6,717.60 php
Table 1.13 shows the promotion and advertisement schedule and expenses after the soft opening
of the facility. It also shows that the total cost for the promotion and advertisement is 6,717.60 php.
Discounts
In this strategy the center will give discount to customers and buyers for its specific volume of
orders.
CHANNEL DISTRIBUTION
Talon-Talon Dried Fish

Packaging and Display Center
26

Grocery Stores
Consumers
Consumers
FACILITY DESCRIPTION
The proposed Talon-Talon Dried Fish Packaging and Display Center will be situated at Barangay
Talon-Talon near the Barangay Hall. The Center has a lot area of 288 square meters.
The Facility has six (6) areas:
Receiving Area
- where the delivered boxes from the dried fish producers are received.
Segregating Area

27
- where the Dried Fish are sorted by kind and placed in a rectangular plastic container.
Packaging Area
- where the sorted dried fish are placed on the table, flavoring is added and packaging
is being done.
Display Area
- this area has shelves where some of the finished products are displayed for customers
who wants to purchase the product.

Delivery Area
- this area is for the products to be delivered and distributed to different grocery stores.
Warehouse
- this area is where finished products are stocked and with a room temperature of
18C.
This is the first Dried Fish Packaging and Display Center in the city. It promotes the Talon-
Talons well known product - Dried Fish.

PRODUCT DESCRIPTION
Dried Fish is a finished product from raw fish that undergoes a process called drying. It is a
method of food preservation that works by removing water from the food which inhibits the growth rate
of microorganisms.
The Talon-Talon Dried Fish Packaging and Display Center produces different varieties of Dried
Fish products in Zamboanga City. The center produces four varieties namely, Classic Dried Fish, Combo
Pack Dried Fish composed of (Kasig, Toloy, Marot, Mat-an and Hasa), Spicy Dried Fish, and Sweetened
Dried Fish.
VARIETY OF PRODUCT
Classic Dried Fish
In this product the dried fish has no flavoring. It keeps its plain and salty taste. The product
weighs 250 grams per pack.
Combo Pack Dried Fish
Unlike the other products, this product is composed of 5 kinds of dried fish namely Marot, Matan, Kasig, Toloy and Hasa. It also retains the original taste of dried fish but with different kinds. It also
weighs of 250 grams per pack.

28
Spicy Dried Fish

This product contains dried fish which has chili powder as its flavoring to give dried fish a new
taste. It is 250 grams per pack.
Sweetened Dried Fish
This type of packed dried fish is similar with that packed spicy dried fish but, refined brown
sugar is coated to the product. Per pack, it weighs 250 grams.
NUTRITIONAL
FACTS
Figure 3.1
Nutritional Facts
of Dried Fish
Classic Dried
Fish
Sweet and Spicy
Dried Fish

29
Figure 3.2 Logo of the Product
MANUFACTURING PROCESS OF CLASSIC DRIED FISH PACKAGING

1. Receiving of Dried Fish
To begin with, dried fish is delivered and received by the Packaging center by a multicab. Dried
fishes are delivered by box 17kgs each with assorted types of fish namely Marot, Mat-an, Hasa, Toloy,
Kasig, Dilis, Tamban and Mol-Mol.
2. Segregating
After receiving, the dried fish is transferred to the segregating area to be inspected and to be
grouped by type the received assorted dried fish. The dried fish is grouped by Marot, Mat-an, Hasa,
Toloy,Kasig, Dilis, Tamban and Mol-Mol. Each kind of dried fish is placed in a rectangular plastic
container with the name of dried fish printed outside the container.
3. Piling
After segregating, the dried fish in the container is now transferred to the packaging area where it
is piled on the table and is ready to be packed.
4. .Packaging and Weighing
After piling, the dried fish is packaged manually and weighed on a weighing scale by the workers
in a 6x10 polyethylene plastic with the title and logo of the product. Each packed dried fish weighs 250
g rams.
5. Sealing
After the dried fish is packaged and weighed, it will now be sealed by a vacuum sealer and is
ready to be placed at the warehouse.
6. Storage

30
After sealing, the product is now transferred to the warehouse with a room temperature of 18C.
7. Display
From the warehouse, the packed dried fish is displayed at the shelves of the Talon-Talon Dried
Fish Display Center.
8. Distribution
The packed dried fish in the warehouse is now ready for distribution to different stores.
MANUFACTURING PROCESS OF COMBO PACK DRIED FISH

and Kasig.
2. Segregating
grouped by type the received assorted dried fish. The dried fish is grouped by Marot, Mat-an, Hasa, Toloy
and Kasig. Each group of dried fish is placed in a rectangular plastic container with the name of dried fish
printed outside the container.
3. Piling
4. Selecting
After piling, the worker selects 5 kinds of dried fish to be packed together for the Combo
packaging. The Combo pack is the combination of Marot, Mat-an, Hasa, Toloy and Kasig.
5. Packaging and Weighing
After selecting, the dried fish is packaged manually and weighed on a weighing scale by the
workers in a 6x10 polyethylene plastic with the title and logo of the product. Each packed dried fish
weighs 250 g rams.
6. Sealing

31
After the dried fish is packaged and weighed, it will now be sealed by a vacuum sealer and is ready to be
placed at the warehouse.
7. Storage
8. Display
9. Distribution
The packed dried fish in the warehouse is now ready for distribution in different stores.
MANUFACTURING PROCESS OF SPICY DRIED FISH

Kasig, Dilis, Tamban and Mol-Mol.
2. Segregating
Toloy,Kasig, Dilis, Tamban and Mol-Mol. Each group of dried fish is placed in a rectangular plastic
3. Piling
4. Flavoring
After piling, the dried fish is dipped in a small steel basin filled with chili powder for the spicy
flavor.
After flavoring, the dried fish is packaged manually and weighed on a weighing scale by the
weighs 250 grams.
6. Sealing

32
After the dried fish is packaged and weighed, it will now be sealed by a vacuum sealer and is ready to be
placed at the display area.
7. Storage
8. Display
9. Distribution
The packed dried fish in the warehouse is now ready for distribution in different stores.
MANUFACTURING PROCESS OF SWEETENED DRIED FISH

Kasig, Dilis, Tamban and Mol-Mol
2. Segregating
Toloy,Kasig, Dilis, Tamban and Mol-Mol. Each group of dried fish is placed in a rectangular plastic
3. Piling
4. Flavoring
After piling, the dried fish is dipped in a small steel basin filled with refined brown sugar for the
sweetening.
After flavoring, the dried fish is packaged manually and weighed on a weighing scale by the
weighs 250 grams.
33

6.
Sealing
After the dried fish is packaged and weighed, it will now be sealed by a vacuum sealer and is
ready to be placed at the warehouse.
7. Storage
8. Display
9. Distribution
The packed dried fish in the storage is now ready for distribution in different stores.
QUANTITATIVE FLOW DIAGRAM OF CLASSIC DRIED FISH
INPUT
PROCESS
OUTPUT
Dried Fish
Sorting
170,000g
170,000g
Rejected
1,700g
(1%)
Packaging and
Weighing
168,300g
Sealing
By-Products
(Fish Trimmings)
16.83g
(.01%)
Finished Product
168,283g
673 packs with

168,283.17g
A Feasibility Study on Talon-Talon Dried Fish
Packaging and Display Center for Talon-Talon
250g
34

QUANTITATIVE FLOW DIAGRAM OF COMBO PACK DRIED FISH

Dried fish
Sorting
170,000g
170,000g
Rejected
1,700g
(1%)
INPUT
PROCESS
OUTPUT
Selecting
168,300g
Packaging and
Weighing
168,300g
By-Products
(Fish Trimmings)
(.01%)
16.83g
Finished Product
Sealing
168,283g
168,283.17g
673 packs with

250g
35

QUANTITATIVE FLOW DIAGRAM OF SPICY DRIED FISH

Dried Fish
Sorting
170,000g
INPUT
170,000g
OUTPUT
Hot Cayenne
Powder (Chili)
Rejected
1,700g
(1%)
PROCESS
Flavoring
168,300g
1,700g
Packaging and
Weighing
170,000
By-Products
(Fish Trimmings)
(.01%)
17g
A Feasibility Study on Talon-Talon Dried Fish Packaging and Display Center for Finished
Talon-Talon
Product
Dried
Fish
Producers
169,983g
Sealing
169,983
679 packs with

250g
36

QUANTITATIVE FLOW DIAGRAM OF SWEETENED DRIED FISH
Dried Fish
Sorting
INPUT
170,000g
OUTPUT
170,000g
Dried Fish
Sorting
170,000g
170,000g
Refined Brown
Sugar
Rejected
Dried Fish
1,700g
PROCESS
(1%)
Rejected
1,700g
(1%)
Flavoring
168,300g
1,700g
Refined Brown
Sugar
Flavoring
168,300g
1,700g
Packaging and
Weighing
170,000
Packaging and
Weighing
170,000
By-Products
(Fish Trimmings)
17g
Material Loss
(.01%)
17g
A Feasibility Study on Talon-Talon Dried Fish Packaging

Finished Product
Sealing and Display Center for Talon-Talon
169,983g
Dried
Fish
Producers
Sealing
169,983
679 packs with
169,983
250g
37

QUALITATIVE FLOW OF CLASSIC DRIED FISH
Receiving
Segregating
Piling
WAREHOUS
E
Storage
Display
Sealing
Packaging and Weighing
Distribution
38

QUALITATIVE FLOW DIAGRAM OF COMBO PACK DRIED FISH
Receiving
Sealing
Segregating
Piling
Packaging and Weighing
Selecting
WAREHOUS
E
Storage
Display
Distribution
39

QUALITATIVE FLOW DIAGRAM OF SPICY DRIED FISH
Receiving
Sealing
Segregating
Packaging &Weighing
Piling
Flavoring
WAREHOUS
E
Storage
Display
Distribution
40

QUALITATIVE FLOW DIAGRAM OF SWEETENED DRIED FISH
Receiving
Sealing
Piling
Packaging and WeighingAdding Sugar
WAREHOUS
E
Storage
Display
Distribution
41

PROCESS FLOW CHART OF COMBO PACK DRIED FISH
SEGREGATING
PILING
RECEIVING
SEALING
WEIGHING/
PACKAGING
SELECTING
DISTRIBUTION
STORAGE
DISPLAY
42

PROCESS FLOW CHART OF CLASSIC DRIED FISH
SEGREGATING
PILING
RECEIVING
SEALING
STORAGE
WEIGHING/
PACKAGING
DISTRIBUTION
DISPLAY
43

PROCESS FLOW CHART OF SPICY DRIED FISH
SEGREGATING
PILING
RECEIVING
SEALING
WEIGHING/
PACKAGING
FLAVORING
(CHILI
POWDER)
DISTRIBUTION
STORAGE
DISPLAY
44

PROCESS FLOW CHART OF SWEETENED DRIED FISH
SEGREGATING
PILING
RECEIVING
SEALING
WEIGHING/
PACKAGING
FLAVORING
(SUGAR)
D
STORAGE
DISPLAY
1,700
g
(1%)
45

PLANT SIZE AND PRODUCTION SCHEDULE

Talon-Talon Dried Fish Packaging and Display Center will be operating 8 hours a day, 6 days in a
week; with 288 days in a year considering there are 20 holidays. Production Scheduling is as follows:
Classic Dried Fish, Combo Pack Dried Fish, Spicy Dried Fish and Sweetened Dried Fish will be
produced one type of product per day. Each of these products is made only 6 times a month.
The center processes 170 kg of Dried Fish everyday which is equivalent to 680 packs of Classic
Dried Fish and Combo Pack Dried Fish with 250 grams, 679 packs of Spicy Dried Fish and Sweetened
Dried Fish with 250 grams. The center is expected to produce 48,960 packs of Original Dried Fish and
Combo Pack Dried Fish annually and 49,392 packs of Spicy and Sweetened Dried fish annually.
The production capacity of the center will begin at 100% on the first year and on the succeeding
years of operation. This is because the supplies of dried fish from investors are fixed according to the
Memorandum of Agreement and the Vacuum sealer machines of the facility are capable of producing the
required quantity. The facility is capable of producing 16,308bpacks per month of the four variety product
of the center that is 195,696 packs per year.
Table 3.1 Proposed Production Schedule of Classic Dried Fish
Year
2016
2017
2018
2019
2020
Proposed Production Schedule of Classic Dried Fish

Center Full
Center
Production
Capacity
Capacity
Output/Year
(in 250g/pack)
Utilization
(in 250g)
48,960
48,960
48,960
48,960
48,960
100%
100%
100%
100%
100%
48,960
48,960
48,960
48,960
48,960
Production
Output/Year
(in kg)
12,240
12,240
12,240
12,240
12,240
46

Table 3.2 Proposed Production Schedule of Combo Pack Dried Fish
Year
2016
2017
2018
2019
2020
Proposed Production Schedule of Combo Pack Dried Fish

Center
Production
Center Full Capacity
Production
Capacity
Output/Year (in
(in 250g/pack)
Output/Year (in kg)
Utilization
250g)
48,960
48,960
48,960
48,960
48,960
100%
100%
100%
100%
100%
48,960
48,960
48,960
48,960
48,960
12,240
12,240
12,240
12,240
12,240
Table 3.3 Proposed Production Schedule of Spicy Dried Fish
Year
2016
2017
2018
2019
2020
Proposed Production Schedule of Spicy Dried Fish

Center
Production
Center Full
Capacity
Output/Year
(in
Capacity (in
Production
Utilization
kg)
250g/pack)
Output/Year (in 250g)
48,888
100%
48,888
12,222.00
48,888
100%
48,888
12,222.00
48,888
100%
48,888
12,222.00
48,888
100%
48,888
12,222.00
48,888
100%
48,888
12,222.00
Table 3.4 Proposed Production Schedule of Sweetened Dried Fish
Year
2016
2017
2018
2019
2020
Proposed Production Schedule of Sweetened Dried Fish

Center Full
Center
Production
Production
Capacity (in
Capacity
Output/Year
(in
Output/Year (in 250g)
250g/pack)
Utilization
kg)
48,888
100%
48,888
12,222.00
48,888
100%
48,888
12,222.00
48,888
100%
48,888
12,222.00
48,888
100%
48,888
12,222.00
48,888
100%
48,888
12,222.00
47

Table 3.5 Summary of Proposed Production Schedule of Four Dried Fish Products
Production Output of Four Products
Year
Classic Dried
Fish
(in kg)
Combo Pack
Dried Fish
(in kg)
Spicy Dried Fish

(in kg)
Sweetened Dried
Fish
(in kg)
Total
(in kg)
2016
2017
2018
2019
2020
12,240
12,240
12,240
12,240
12,240
12,240
12,240
12,240
12,240
12,240
12,222
12,222
12,222
12,222
12,222
12,222
12,222
12,222
12,222
12,222
48,924
48,924
48,924
48,924
48,924
Table 3.5 shows the total production output of four products for the next five (5) years of
operation. It also shows that a total of 48,924 kg of dried fish that the center will produce.

MACHINERY AND EQUIPMENT
Table 3.6 List of Machinery and Equipment
48
49

Machinery and Equipment
Unit
Unit Cost
Total cost
Supplier
Production Equipment
Vacuum Sealer
Machine
29,000.00
29,000.00
OLX
Air Conditioner
7,500.00
7,500.00
OLX
Monoblock Chair
235.00
702.00
OLX
Exhaust Fan
650.00
650.00
OLX
Stainless Steel Basin
28
112.00
OLX
Plastic Container
30
123
3,690
OLX
97,000.00
OLX
Auxiliary Equipment
Delivery Van
97,000.00
Display Equipment
Computer Set with
printer
10,500.00
10,500.00
OLX
Cash Register
4,000.00
4,000.00
OLX
Electric Fan
1,165.00
1,165.00
OLX
Monoblock Chair
300.00
600.00
OLX
Exhaust Fan
650.00
650.00
OLX
Segregating Equipment
Monoblock Chair
235.00
470.00
OLX
Exhaust Fan
1,165.00
1,165.00
OLX
Stainless Steel Basin
28.00
112
Shop-O-Rama
Plastic Container
30
TOTAL
157, 316.00
SCHEDULE OF DEPRECIATION OF MACHINERY AND EQUIPMENT

The depreciation method used by the researchers in computing the depreciation value of
machinery and equipment is the straight-line method. Shown below is the formula of straight-line
method.

50
Straight-line Method = (Unit Cost of Equipment Salvage Value)/ Useful Life

Table 3.7 Schedule of Depreciation of Machinery and Equipment
Table 3.7 shows the schedule of depreciation of machinery and equipment. The researchers used
5% of salvage value for the machinery and equipment.
PLANT LOCATION
Figure 3.3 Plant Location of Talon-Talon Dried Fish Center

51
Figure 3.3 shows the location of the facility. This is located at Talon-Talon highway near the barangay
hall and elementary school. Moreover, this will be the proposed location because aside from it is near the
barangay hall and elementary school, the location can easily see by the passersby.
PLANT LAYOUT
Figure 3.4 Plant layout of the Facility

52
Figure 3.4 shows the plant has an area of 288 square meters and with a dimension of 24x12 meters. The
layout consists of the receiving area, segregating area, packaging area and the display area. The
receiving area is where dried fish are being received from the suppliers while the segregating area is the
segregation of dried fish by each class of fish. In the packaging area, this where the packing of dried fish
is done while the display area is where finished products are displayed.
Figure 3.5 Proposed Talon-Talon Display Center
Figure 3.5 shows the 3D layout of the center which is located at Talon-Talon Loop with a
dimension of 24x12 square meters. The proposed location is near the barangay hall and elementary
school.
53

BUILDING AND FACILITIES

Table 3.8 Bill of Estimated Materials for the Project
Bill of Estimated Materials for Project Name:
TALON-TALON DRIED FISH DISPLAY CENTER
ITEM
Talon-Talon Lop, Zamboanga City
CARPENTRY WORKS:
286,458.51
II
ROOFING AND STEEL WORKS:
469,203.00
III
CONCRETE AND MASONRY WORKS:
552,457.50
IV
GLASS WORKS:
PLUMBING WORKS:
107,802.10
VI
ELECTRICAL WORKS:
18,606.00
VII
PAINTING WORKS:
147,828.80
TOTAL
69,148.80
1,651,504.71
Table 3.8 shows the bill of estimated materials for the proposed project of Talon-Talon Dried Fish
Packaging and Display Center.
Table 3.9 Estimated Cost for Facilities and Equipment
54

Estimated Facilities and Equipment
Estimated Cost
(in peso)
Building
1,651,504.71
Machinery and Equipment
157, 316.00
Cost of Safety Gear Requirements
3,592.00
Office Supplies
7,823.00
Total
1,820,235.71
Table 3.9 shows the total cost of building and facilities of Talon-Talon Dried fish Packaging and
Display Center amounting to 1,820,235.71 pesos.
RAW MATERIALS AND SUPPLIES
The table shows the 10 dried fish producers in Talon-Talon, Zamboanga city who are the
primary sources for raw material requirement of the Center.
Direct
Raw
Material
Unit
per box
(kg)
Assorted
Dried Fish
17
Unit Cost
per Box
(peso)
2,500.00
Needed Input in
kg
(daily)
170
Needed Input in kg
(weekly)
1,020
Dried Fish Owner

JD Dried Fish
Jovie Dried Fish
Joy Dried Fish
TelioHapasaie
Randi de Julian
Private Dried Fish
Dealer
Richson Dried Fish
Arabi Dried fish
Adonis Dried Fish
HD Dried Fish Dealer
Table 3.10 Direct Materials (weekly)

Table 3.11 Indirect Materials (daily)
Direct Raw
Material
Unit
(gram)
Unit cost
(peso)
Needed Input
(gram)
Total cost
(in peso)
Chili Powder
1,000
640.00
1700
1,088
55

Refined Sugar
1,000
80.00
136
1700
Table 3.11 shows the unit cost of indirect raw material which is Chili Powder and Refined Sugar
per grams.
Table 3.12 Indirect Materials (daily)
Direct Raw
Material
Size
Unit
(pcs)
Unit cost
(in peso)
Needed Input
(pcs)
Total Cost
(in peso)
Polyethylene
Plastic
6x10(152 x
254 mm)
100
350.00
700
2,450
Table 3.12 shows the unit cost of indirect raw material per pack which is polyethylene plastic.
OFFICE SUPPLIES
Table 3.13 List of Office Supplies
Items
Quantity
Unit Cost
Total cost
Supplier
130
130.00
Shop-o-rama
145
145.00
Shop-o-rama
35
105.00
Shop-o-rama
pcs
449
898.00
Shop-o-rama
pcs
29
87.00
Shop-o-rama
pcs
pcs
80
400.00
Shop-o-rama
15
90.00
Shop-o-rama
15
107.00
Shop-o-rama
15
75.00
Shop-o-rama
pcs
15
90.00
Shop-o-rama
box
30
60.00
Shop-o-rama
pcs
85
170.00
Shop-o-rama
pcs
10
10
Masking Tape
pcs
35
175.00
Shop-o-rama
Pencil
box
240.00
Shop-o-rama
Bond Paper (short)

Bond Paper(long)
Ballpen
Calculator
Correction Fluid
Documentary Tray
Envelope(short)
Envelope(Long)
Folder (long)
Folder (short)
Fastener
Log Book
Marker
Unit
ream
ream
pcs
pcs
pcs
100.00
Shop-o-rama
56

Packing Tape
pcs
200.00
Shop-o-rama
40
Ruler
pcs
30.00
Shop-o-rama
Scotch Tape
pcs
27
135.00
Shop-o-rama
Scissor
pcs
48
240.00
Shop-o-rama
Sticker Paper
Pack
100
40
4,000.00
Shop-o-rama
Stapler
pcs
59
236.00
Shop-o-rama
Staple Wire
box
10
50.00
Shop-o-rama
Thumb tucks
box
10
60.00
Shop-o-rama
7,823.00
Shop-o-rama
TOTAL
DIRECT MATERIAL
Table 3.14 Projected Input Requirement of Dried Fish (kg/year)
Input Requirement
at Full Capacity
Capacity Utilization
Year
Raw Material
Requirement
2015
48,960
100%
48,960
2016
48,960
105%
51,408
2017
48,960
110%
53,856
2018
48,960
115%
56,304
2019
48,960
120%
58,752
Table 3.14 shows the raw material requirement of dried fish that was assumed to have a capacity
of 100% for the first year and will increase by 5% annually.
Table 3.15 Projected Input Requirement of Chili Powder (kg/year)
Year
Input Requirement at Full

Capacity
Raw Material
Requirement
2015
122.4
100%
122.4
2016
122.4
105%
128.52
2017
122.4
110%
134.64
57

2018
122.4
115%
140.76
2019
Year
122.4 at Full
Input Requirement
Capacity
Capacity120%
Utilization
Raw 146.88
Material
Requirement
2016
122.4
100%
2017
122.4
105%
122.4
1
28.52
2018
122.4
110%
134.64
2019
122.4
115%
140.76
2020
122.4
120%
146.88
Table 3.15 shows the raw material requirement of chili powder that was assumed to have a
capacity of 100% for the first year and will increase by 5% annually.
Table 3.16 Projected Input Requirement of Refined Sugar (kg/year)

Table 3.16 shows the raw material requirement of refined sugar is assumed to increase in 5% per year.
Packaging Material
Table 3.17 Projected Input Requirement of Polyethylene Plastic (per pack)
Year
Input Requirement at Full

Capacity
Raw Material
Requirement
2016
2,016
100%
2,016
2017
2,016
105%
2,116
2018
2,016
110%
2,217
2019
2,016
115%
2,318
58

2020
2,016
120%
2,419
Table 3.17 shows the projected year raw material requirement of the polyethylene plastic is
assumed to increase in 5% per year.
UTILITIES
Utilities cover power and water bills incurred every month necessary for the production to keep
going. Power requirements are paid to Zamboanga City Electric Cooperative (ZAMCELCO), a local
power distributor while water source is to Zamboanga City Water District (ZCWD).The Kwh rate of
Power Consumption for commercial rate is Php7.77. Water supply is from ZCWD, having a rate of
Php5.00/cub.m. Fuel Supply is Php59.70
Power
The source of the electricity power of the center is from ZAMCELCO at a given commercial
rate of Php 7.77.
Transportation
The facility is accessible by any types of land transportation vehicle to transport the raw
materials and products.
Water
The operation does not utilize an adequate water resource except for the consumption of its
employees. ZCWD is the primary source of tap water used in cleaning production area, utensils and
facilities, and in keeping the showroom tidy and presentable.
Item
Daily
(Peso)
Monthly
(Peso)
Yearly
(Peso)
Power Consumption
172.8
4,147.27
49,766.33
Water Consumption
10.00
240.00
17,280.00
59

Fuel Consumption
Total
149.25
21,492.00
1,791.00
332.05
6178.27
Table 3.18 Summary of Power, Water and Fuel Consumption
88,538.33
Table 3.18 shows the summary of power, water and fuel consumption of the center daily,
monthly and yearly. The total power, water and fuel consumption of the center in daily basis is 332.05
pesos which also gives the amount of 6,178.27 pesos monthly and 88,538.33 pesos yearly.
WASTE DISPOSAL
Nowadays, people are trying to overcome the problem about waste disposal. The Dried Fish
Packaging and Display Center will be doing a separation of waste in terms of biodegradable and nonbiodegradable. This can be a safe way of waste management to avoid foul smell and a dirty environment.
The waste includes in the process especially the waste water from the lavatory from washing and
sanitizing of the workers will just be release directly through the septic tank of the Center.
LABOR REQUIREMENTS
The center will operate 8 hours in a day, 24 working days in a month considering there are 20
holidays and 288 days multiplied by the total daily labor cost, results the total annual salary cost. The
table below shows the wages of every workers daily, monthly and annually.
Table 3.19 Direct Labor Salary Expense

Number of
workers
Daily
Wage
Monthly
Wage
Annual
Wage
Project Manager
Finance/Administrative
Supervisor
300
7,200
86,400
285
6,840
82,080
Sales/Marketing Supervisor
285
6,840
82,080
Accountant
280
6,720
80,640
Sales Agent
165
3,960
47,520
Cashier
165
3,960
Delivery Man
165
3,960
47,520
47,520
Secretary
165
3,960
47,520
Description
60

Janitor
165
3,960
47,520
Total
1975
47,400
568,800
Table 3.19 shows the salary for the direct labor which includes the Project Manager,
finance/Administrative Supervisor, Accountant, Sales Agent, Cashier, Delivery Man, Secretary and
Janitor.
Table 3.20 Sales and Marketing Salary Expense

Description
Number of workers
Daily Wage
Monthly Wage
Annual Wage
Quality Controller
285
6,840
82,080
Repacker
165
3,960
47,520
Machine Operator
165
3,960
47,520
Stockman for Raw Materials

Stockman for Finished
Goods
165
3,960
47,520
165
3,960
47,520
Total
945
22,680
272,160
Table 3.20 shows the salary expense of the sales and marketing which includes the Quality
Controller, Repacker, Machine Operator, Stockman for Raw Materials and Stockman for Finished Goods.
Table 3.21 Indirect Labor Salary Expense

Description
Production
Supervisor
Number of workers
Daily Wage
Monthly Wage
Annual Wage
280
6,720
80,640
Table 3.21 shows the indirect labor salary expense in which under it is the Production
Supervisor.
SAFETY AND MAINTENANCE
Safety and Maintenance is one thing that the center/plant must be concern of. Safety in the
workplace should be prioritize to prevent any accidents and also will prevent any food contamination.
We must consider the workers environment condition for them to perform their tasks without any risk.
Also, we all know that giving a good quality of product will be a great impact to the society.
61

Proper orientation for the workers will be conducted for the possible hazard that may occur in their
respective assigned areas. The center will provide safety gears and safety measures for the safety and
convenience of the workers like goggles, gloves, masks, hairnet and apron to protect them from possible
accident. Acceptable firefighting equipment like Fire Extinguisher is provided by the Center.
General Precautions
In order to prevent loss inside the center, the operator should always check the condition of raw
materials, finished goods in the warehouse.
The storage of the raw materials and finished goods should be reported to the production
supervisor.
Check the electric lines and the machine.
Workers in the production area should always wear the safety gears for protection.
Table 3.22 Safety and Maintenance
Distribution
No. of
Personnel
Gloves
Hair net
Mask
Apron
Production Supervisor
1`
Production Workers
Others
Total
12
12
12
12
12
Table 3.22 shows the total number of safety gears that the workers will be using. It also shows
that there are 12 personnel who will be using the safety gears and a total number of twelve (12) gloves,
hair net, mask and apron.
Table 3.23 Cost of Safety Gear Requirements
Item
Quantity
Unit Cost (Peso)
Total Cost (Peso)
Fire Extinguisher
1300.00.
1,300.00
Mask
12
10.00
120.00
Hair Net
12
9.00
108.00
Apron PVC Plastic
12
130.00
1,560.00
Gloves
12
42.00
504
TOTAL
3,592.00

62
Table 3.23 shows the cost of the safety gear per unit and its corresponding quantity.
SOCIO-ECONOMIC ASPECT
The proposed project which is Talon-Talon Dried Fish Packaging and Display Center for TalonTalon Dried Fish Producers would create a lot of economic contribution to the society as well as to the
environment.
A. Contribution to Barangay Talon-Talon Community
The proposed Talon-Talon Dried Fish Packaging and Display Center will be situated in the
Barangay Talon-Talon, Zamboanga City. The people in the barangay will be the direct beneficiaries of
any form of opportunities that comes along the establishment of the center from the construction of the
center until carrying out of its daily operation and production.
With the establishment of the project, income-generating opportunities will be open for the
people in Talon-Talon. Some of these opportunities are the following:
The labor requirement in constructing the Talon-Talon Dried Fish Packaging and Display Center
will create work opportunities for the unemployed individuals in the barangay Talon-Talon,
giving them possible sources of income.

The Talon-Talon Dried Fish Packaging and Display Center is in need of hiring employees which
means, job opportunities for the degree and non-degree holders of the said barangay.
Lastly, it will benefit the community of Talon-Talon from the taxes paid by the proposed center.
The shares that barangay Talon-Talon will get from the tax that the center will pay to the
government that will upgrade the standard living of families and other individuals.
Other Benefits to Dried Fish Producers in Barangay Talon-Talon Zamboanga City:

1. The small and high dried fish dealers in Talon-Talon can be able to boost their income and
spread their products.
2. It can help the barangay Talon-Talon to be known as the first dried fish packaging and
display center in the City.
3. The Dried Fish can be an additional supply of products in the market due to the new
innovation and packaging style that the center will produce and could also an additional
option to be bought that can satisfy customers because of its quality and price.
4. Other income generating they can get aside from the income they have from their own
business
B. Economic Contribution to the Government

63
The government as well, will gain benefits from the establishment of Dried Fish and
Packaging Center from the taxes and permits that would be secure by the company.
As the job employment rate increases, the employee will be oblige to pay its taxes to the
Bureau of Internal Revenue (BIR). Therefore, the city government will generate, revenue from
the payments of tax of the companys employees and use the generated revenue to develop and
improve public projects, repairs (e.g asphalt layering, bridge construction, housing projects and
additional security of the people in Talon-Talon) and for the future public construction of the city
government as well as national government.
Aside from these benefits, the barangay will be able to gain its name of producing one of
the best dried fish products that will surely increase the economic stability of Talon-Talon as well
as the whole Zamboanga City.
C. Contribution to Environment
The waste that will be generated by the processing and packaging center is biodegradable
and non-biodegradable waste and some particles from the dried fish and machines being used.
The center will have its proper waste management program that is in accordance with existing
laws, ordinances of the concerned authorities.
Preventive measures are being set and will be considered after the facility has been
establish and during the actual operation of the business.
SOCIO-ECONOMIC CHART
64

Socio-Economic
Socio-Economic
Socio- Economic
Aspect
Factors Affected
Contribution

65

Feasibility Study On Dried Fish

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Western Mindanao State University

Department of Industrial and Management Engineering

Western Mindanao State University

Functions & Qualifications of Officer and Key Personnel

Governing the organization by establishment broad policies and objectives

Western Mindanao State University

Oversee the entire operation of the plant daily.

seeking its approval.

Male/female, 24-30 years old

In charge for the over-all operation in the production

equipment is kept in safe, proper working daily

Male/Female, 24-35 years old

Western Mindanao State University

At least 1-2 years work-related experience

Responsible in hiring, recruitment, selection and replacement of employees semi-annually

Provides information to maximize sales volume once a month

Western Mindanao State University

Male/Female, 25-35 years old

quality remains the same throughout.

Male/Female, 24-35 years old

Western Mindanao State University

Duties and Responsibilities:

In terms of packaging, he or she is responsible of packaging the product

Male/Female, 20 years old and above

Stockman (raw materials)

Responsible in receiving and handling raw materials in the receiving area

Male, 23-35 years old

Stockman (Finished Good)

Western Mindanao State University

Female, 22-35 years old

She greets customers entering the Center

Western Mindanao State University

Remit cash to the Accountant

Female, 22-35 years old

Responsible in assisting the customers who wants to avail the product

Male/Female, 24-35 years old

Responsible in distributing the finished products to customers and retailers.

Drive safely to their destination

Western Mindanao State University

Help in the loading and unloading of products

Responsible in obtaining new customer outside of the facility

Male, 24-35 years old

Responsible of keeping records related to the center and organizations activities

Western Mindanao State University

In-charged of keeping the utilities and machine/equipment of the center.

Gather and empty trash.

Male, 20-40 years old

Feasibility Study Timetable and Gantt chart

Project Time Table

A. Planning the Thesis Project

B. Conducting the Thesis Project

June 30 March 21, 2015

C. Negotiation in the Barangay

E. Bidding for the Construction

Permits and Licenses

Western Mindanao State University

G.2. Concrete and Masonry Works

G.3. Roofing and Steel

G.4. Plumbing Works

G.5. Glass Works

G.6. Painting Works

G.7. Electrical Works

Hiring and Training of Manpower