UNDERSEA EVERGREENS
A Business Plan
Presented to
The Faculty of Philippine Science High School - Western Visayas Campus
Bito-on, Jaro, Iloilo City
In Fulfillment
of the Requirements for
Selected Topics in STEM Aquaculture
Antonano, Hezekiah C.
Bayer, Rex Jr. J.
Fariñas, Serafin IV V.
Montinola, Tiffany Rose S.
Grade 12
March 2018
Acknowledgments
We would like to acknowledge the following that allowed us to work on this business
proposal: BFAR for providing us with green mussel spats, and our teacher Ma’am Julna Fe
Libo-on for teaching us what we need to learn in creating a business proposal.
Executive Summary
Our Mission
Undersea Evergreens provide the highest quality green mussels using modernized
methods that are environmentally-friendly and affordable. Our team will ensure that only the
best green mussel products are served for our seafood lovers, and we also sell uncooked
green mussels if our customers want to try their own original recipes.
The Company and Management
Undersea Evergreens is owned by Rex Bayer Jr., and he will manage the entire
business as well as make the biggest decisions for the business. Next-in line are the co-
owners of the business, Hezekiah Antonano, Serafin Fariñas, and Tiffany Montinola. Each of
them will manage Production, Sales, and Advertisement respectively.
Products and Services
The following are the available products and services provided by the business:
1. Selling of green mussels
2. Removing green mussel shell
3. Cooking green mussel meals
TABLE OF CONTENTS
Page
Acknowledgement ii
Executive Summary iii
Table of Contents iv
[Link] OVERVIEW
1.1. Description of the Business
1.2. Goals and Objectives
1.3. The Proponent/s
II. SALES AND MARKET STUDY
2.1 The Market
2.1.1. Market Segment
2.1.2. Products and Services
2.1.3. Market Potential
2.1.4. Target Share of the Market
2.2 Sales Projection
2.3. The Competition
2.3.1. Direct and Indirect Competitors
2.3.2. Competitive Advantage of the Business
2.4. Advertising and Promotion
2.5. Pricing and Distribution
2.6. Marketing Objectives
2.7. Marketing Action Plan
III. ORGANIZATION AND MANAGEMENT PLAN
3.1. Ownership and the Management Team
3.2. Organizational Structure
3.3. Human Resources Requirements
IV. PRODUCTION/TECHNICAL STUDY
4.1. Materials and Equipment
4.2. Manufacturing Process and Layout Strategy
4.3. Production Schedule
4.4. Labor Requirements and Work Systems
4.5. Plant Location, Utilities, and Maintenance
4.6. Supply Chain and Inventory Management
V. FINANCIAL PLAN
5.1. Projected Income Statement
[Link] Statement of Financial Position
[Link] Statement of Cash Flow
VI. SOCIAL DESIRABILITY/IMPACT ON THE COMMUNITY
[Link] OVERVIEW
1.1. Description of the Business
The usage of an intensive culture system in farming Green mussels is the main
highlight of this business. Its advantages include higher stocking densities and better
growth rate for the mussels. In addition, it promotes easier water exchange where the
water could be filtered and reused again. They are also more environment-friendly.
Developing a cost-efficient intensive system for green mussels can be greatly
beneficial to the production rate of green mussels.
1.2. Goals and Objectives
General Objectives
To culture P. viridis using a low-cost intensive tank system which
will be used as a product for marketing
Specific Objectives
To create a makeshift intensive culture system for the green mussel
culture
To culture P. viridis and monitor certain parameters such as water
quality, feeding, etc. to ensure growth until marketable size
To harvest P. viridis using proper harvesting procedures and sell it
publicly
1.3. The Proponent/s
The proponents of this project proposal are Hezekiah Antonano, Rex Bayer
Jr., Serafin Fariñas IV, and Tiffany Rose Montinola.
II. SALES AND MARKET STUDY
2.1. The Market
The expected target market of the product are the shellfish consumers of the
local area.
2.1.1. Market Segment
The targeted markets for this business would be the markets
located in Bito-on, Jaro, Iloilo City and in Tagbak, Jaro, Iloilo City.
2.1.2. Products and Services
The main product of this business are green mussels. The
business can also be requested to remove the shell from the organism
for easier consumption.
2.1.3. Market Potential
The market potential for this product will not exceed 10,000 php, due
to the limited resources available for growing the green mussels. Hence, the
market potential for this product will be expected to be low.
2.1.4. Target Share of the Market
The target share of the market for this business will not be very high
and not too low, but enough to make profit for a starter business.
2.2. Sales Production
The first step is the construction of the tanks for the green mussels. After the
construction of the tanks, the green mussels will be cultured. Water quality parameters
will be monitored, weekly, and tanks cleaned weekly as well. The cultured green
mussels will then be sold after one month.
2.3. The Competition
2.3.1. Direct and Indirect Competitors
Direct competitors for green mussels are few in the area, mainly
limited to restaurants and resorts. Indirect competitors include other seafood
businesses.
2.3.2. Competitive Advantage of the Business
There are only a few businesses in the area that sell green mussels. As
such, this business provides the unique advantage of having few direct
competitors.
2.4. Advertising and Promotion
Advertising will include social media, posters and flyers. Information
regarding the business, such as products, prices, and contact numbers will be included
in the advertisements. On the opening weekend of the business, customers can avail
an extra 1/2 kg of green mussels if they purchase 3 kg of green mussels.
2.5. Pricing and Distribution
With the monthly reports and monitoring of seafood prices of BFAR (Bureau
of Fisheries and Aquatic Resources), Green mussel prices range from 50-70 pesos per
kilogram as of December of last year and the prices of the cultured mussel would not
be far from this range (BFAR 2017).
2.6. Marketing Objectives
To increase sales
To build brand awareness
To enter new markets locally
To enhance customer relationships
2.7. Marketing Action Plan
Action Task Overview Date Benchmark
Steps
Advertise Create a These social media 03- 50 likes on the FB
on Social facebook page accounts should advertise 16- page and 50
Media and a twitter the company 2018 followers on the
account twitter page
Flyers Create and Flyers will be distributed 03- 50 flyers will be
distribute flyers that contain information 23- distributed
about the company’s 2018
products and contact
details
III. ORGANIZATION AND MANAGEMENT PLAN
3.1. Ownership and the Management Team
Rex Bayer Jr. Chief Executive Officer
Hezekiah Antonano Head of the Production team
Serafin Fariñas IV Head of the Cooking Team
Tiffany Rose Montinola Head of the Customer Services
3.2. Organizational structure
CEO
Production Culinary Team Customer
Team Head Head Services Head
3.3. Human Resources Requirements
Role Assignment Number of
Member(s)
Chief Executive Manage all the decision-making in the Rex Bayer
Officer business
Advertisement Staff Advertise the company and communicate Tiffany Rose
with the customers Montinola
Culinary Team Cook the food Serafin Fari
IV. PRODUCTION/TECHNICAL STUDY
4.1. Materials and Equipment
Materials and equipment to be used for the makeshift culture system will
depend on the scale of stock production. It is shown in Tables 1 & 2.
Materials Place of Acquisition Expected Price (PhP)
Large-sized tubs Iloilo Society Commercial 500
Used plastic bottles Recycle Bins -
PVC frames Iloilo Society Commercial 480
Plastic tubes Local Pet Store 200
Saline water BFAR -
Green mussel spats BFAR 300
Table 1. List of Materials
Equipment Place of Acquisition Expected Price (PhP)
Aerators Local Pet Store 480
Water probe PSHS-WVC SRA -
Table 2. List of Equipment
4.2. Manufacturing Process and Layout Strategy
The set-up for producing green mussels is shown in Figure 3. It consists of 3
tanks, or large plastic tubs, filled with saline water. Within each tanks contains 2
makeshift cages made from two PVC frames each. Also within each makeshift cages,
plastic substrates, made out of cut used plastic bottles, are used for the green mussel
spats to settle on. These tanks will then be aerated using an aerator connected with
plastic tubes. Parameters will be regularly checked everyday to ensure growth of
green mussel spats. Water exchange and growth check will be done once a week.
After a month, grown mussels will then be sold to the public market.
4.3. Production Schedule
Task Date
Acquiring green mussel spats 01 April 2018
Construction of tanks 27 March 2018
Culturing the green mussel spats 01 April 2018 - 11 May 2018
Harvesting the cultured green mussels 12 May 2018
Selling of green mussels 13 May 2018
4.4. Labor Requirements and Work Systems
Task Number of Laborers Schedule
Construction of tank 4 27 March 2018
Cleaning the tank 2 Once a week
Monitoring water quality 1 Twice a week
Feeding green mussels 1 Twice per day
Harvesting green mussels 4 12 May 2018
Selling to the market 4 13 May 2018
4.5. Plant Location, Utilities, and Work Systems
The location for the set-up and the production of green mussels will be done at
Biology Laboratory 1 at Philippine Science High School - Western Visayas Campus.
Utilities to be used for the intensive culture are as follows: water (saline water),
electricity (for the aeration of tanks) and manpower (for daily checking of parameters
and weekly maintenance of the set-up).
4.6. Supply Chain and Inventory Management
There will only be one supply chain initially, and it will be situated at Philippine
Science High School – Western Visayas Campus. It will be managed by Rex Bayer Jr.
If the business proves to be successful, another branch is planned at the Iloilo
Downtown.
V. SOCIAL DESIRABILITY/IMPACT TO THE COMMUNITY
This can help the community get an alternative food source in the form of
green mussels. Green mussels are also a healthy food source, due to their nutrients
assisting in the support of joint function, breathing and digestion. This method of
growing green mussels can also be replicated by aspiring farmers, giving them a low
budget method to grow and harvest green mussels.
References
[Link]
