Analuz Gultiano

PUDOS SINAMAK A local tasty sauce. A. Executive Summary 1.1 Problem Summary The existence of this product will highlight the value of agricultural crops especially those farmers who supply the needs of production. With this, the unemployment rate in the area will decrease slowly as the product will be known in such place. Also, to offer cheaper type of sauce that ca be enjoyed and afford by all types of consumers. The Pudos Sinamak implies the richness of agricultural crop industry in Municipality and near from all other materials needed for supply. Additionally, it is beneficial in health condition due to the fact that it contains natural ingredients and aside from that, the whole production for this kind of project is for the welfare of the community. 1.2 Solution Summary Our Company will provide employment for the people served as a form of livelihood. If this product will be introduced to the public market, the complete innovation for this type of vinegar because it will be made from a fresh coconut water that can be enjoyed with different kinds of food. 2 1.3 Market The target market for this propose business operation will those individuals within the community and also the neighbor’s barangay. It is located at Barangay Union, Monkayo Davao De Oro. 1.4 Competition In this kind of product there will be a competition between some producers of sauces that provide same uses however, the advantage of this product is through the use of local materials which means it is cheaper. 1.5 Why us? Our company is perfect for the location and for the local community due to fact that this business offers opportunity for the people aside from offering unique services. We believed we are the right people to build this kind of business because we lived in rural areas which there is a lot farming methods and small settlements. 1.6 Forecast The target financial funding for this business is the agricultural sector that highlight the life of the farmers and by 3 years from now the product will be known for a local producer of sauce. 3 B. Business Concept The essence of the product that makes the consumers satisfied when they get to purchase the Pudos Sinamak is composed of coconut water, feast, salt., and sugar that contains of minerals and vitamins such as beta carotene, calcium, iron, magnesium, phosphorus, potassium, and sodium. This is not the other type of natural vinegar because Coco/ Pudos Sinamak helps in digestion and improves the quality of cooked meat and fish but it also used in chicharron, and balot either. It is a healthier alternative to synthetic vinegar. The purpose of this is to be unknown and to grow more in the market place. 4 C. Product Explanation • Coco Sinamak is healthy products made from coconut water and use in household, street foods and other area • Main ingredients is made up of seasoning 5 1.1 Location Union, Monkayo Davao de Oro 1.2Target Customers Individuals in the Area 1.3Competitors Analysis • The product is a new entrant and for the reason that it is new. • The production site is near the customers; • Thus, the production area of product is assured to be free from any dirty particles. 1.4 Objectives The expected of this project will be known before 3 years will be expand in size and the product will increase and will be expand investors. 7 D. Product /Service Plan The said site is also very accessible to any mode of transportation and has a road condition as well a farm to the market road for the fast and efficient delivery of supplies and products. This area is favorable and has an expected good market potential as it is near the market. Sixty percent of the product will be delivered and sold to the wholesalers, and retailers available in local market and forty percent will be sold in the market direct to the final consumers. 8 E. Marketing Plan The production process of coconut vinegar Sinamak is very easy for homemade products. Few materials equipment’s and ingredients are highly needed for the production. On the other hand, type of services is gradually increasing as the consumers are now leading their likes carinderia, sari-sari store, and even it uses for appetizer purposes. 9 F. Operational Plan The product will be produced or provided through the variety of natural crop. Since this product are demand for the food purposes. A service excellence in addition to manufacturing safety, quality, and healthy products. This shall be taken through the engagement of modern production techniques using up-to-date assembly technology 1.1Product Management FRONT BACK 1.2 Distribution System PRODUCER END USERS/ CONSUMERS WHOLESALERS RETAILERS G. Management Plan The project’s management structure is just simple as it only required modest preparation, observation and work. It is easy to monitor and allows simplified coordination of works. The owners will keep their subordinates alert to what to expect and each member and personnel should know their duties and responsibilities to achieve their goals and its objectives. SWOT ANALYSIS STRENGHTS • The general benefits will be penetrated to the welfare of every families and promote local products. • Improve interaction and connection to the neighbor’s area. • Accessible to all consumers and convenient for current trends that attract tourist • local sauces. WEAKNESSES • Effect of unfavorable trends • New Competitors • Manufacturing costs that have gone estimates OPPURTUNITIES • Lack of Competiiton • Demand of Openings • Market Growth THREATS • Loss supply of coconut water • Few demand of materials to be used • Encountered difficulties when purchasing the product in long term service 13 H. Proposed Deal Structure CRITICAL FACTORS • • • • Management Risk Marketing Risk Operating Risk Financial Risk POTENTIAL RISK THAT COULD CRIPPLE THE BUSINESS • Design or manufacturing costs that have gone over estimates. • Difficulties of long lead time encountered when purchasing a product CONTIGENCIES PLAN PROBABLE RISK Time Cost Resources Technical PREPARATION PLAN • Natural hazard • Human caused events (accidental) FUTURE DEVELOPMENT PLAN Goal – to Identify and analyze market opportunities for possible business ventures. I. Appendices: THE MANUFACTURING PROCES 1. Materials 2. Equipment • • • • • • • • • • liters coconut water ¼ tspYeast 2-1/4 sugar 1 liter mother vinegar 1 cup pepper tsp ginger 1 head of garlic pilled tsp peppercorns tsp of lemon grass • • • Container Knife Chopping board Procedures in COCO SINAMAK production are as follows: Preparation of the coconut water for fermentation • Collect coconut water through a clean cheesecloth. and strain •Dissolve the sugar in coconut water •Add yeast. Cover tightly and allow to ferment 3 weeks •Slowly decant the alcoholic mixture •Add the starter and set aside undisturbed for a month or until maximum acidity is attained. Preparation of the spice • For the spice, combine whole peppercorn, ginger, garlic, and lemon grass in a clean bottle. • Fill the bottle with the vinegar of your choice then tightly cover the bottle. • Shake the bottle lightly and store in a safe place for at least 3 days. The longer the storage time, the Spicer the vinegar will become Product Ingredients Management Team Members CEO (Chief Executive Officer) COO (Chief Operating Officer) VP of Sales VP of Marketing VP of Web Development and/or Engineering 20 THANK YOU Union, Monkayo, Compostella Valley -/- -