GRANDE MUSHROOM CHIPS/CHICHARON

A Project Feasibility Study

Presented to the College of Business and Accountancy

Bataan Peninsula State University

In Partial Fulfillment

Of the Requirements for the

Degree of Bachelor of Science in Business Administration

Major in Operations Management

Team B

Baluyot, Ainge Alexandrine G.

Benitez, Alyssa Jane L.

Carlos, Nazel R.

Castel, Kier Joshua

Cerbito, Janine Aika C.

Cruz, Maecy Fiola M.

Dacpano, Shaina C.

Detera, Chriselle A.

Lumabas, Dredd A.

Manalad, Myka Erika N.

Oliveros, Mariel S.

Pajarillaga, Neli Lian H.

October 2022

MS. CARINA D. MOISES

Professor

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 APPROVAL SHEET

This project feasibility study entitled Grande Mushroom Chips/Chicharon

prepared and submitted by CBA and CEA Students in partial fulfillment of the
requirements for the degree of Bachelor of Science in Business Administration, Bachelor
of Science in Accountancy and Bachelor of Science in Industrial Engineering has been
examined and is recommended for acceptance and approval for Oral Examination.

Ms. Adona Dela Rosa

Adviser

Approved by the Committee on Oral Examination with a grade of ______ on

December 21, 2022.

MS. ALYSSES ALERA

Chairman

Engr. Shaina May Manalastas [Link] Kenneth Dela Fuente

Member Member

Accepted in partial fulfillment of the requirements for the degree of Bachelor of

Science in Business Administration, Bachelor of Science in Accountancy and Bachelor of
Science in Industrial Engineering.

. CARINA D. MOISES, MBA

Professor

SISENANDO C. MASANGCAP JR., MBA

Dean, College of Business and Accountancy

ENGR. NELSON S. ANDRES

Dean, College of Engineering and Accountancy

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 ACKNOWLEDGEMENT

First, we would like to express our deepest gratitude to everyone who made this
feasibility study possible. They’re giving their time, effort, knowledge, and energy.
Thanks to the cooperation of each program that gives a lot of time and effort, even some
of us are too busy to do the other tasks and activities. We would like to send our gratitude
to our heavenly father guiding us, giving us strength, and providing us with plenty of
blessings.

Secondly, we would also like to express our sincere gratitude to our professor,
Ms. Carina Moises, who advised us, gave us knowledge and ideas, provided support, and
guided us so that we could complete this feasibility study. Thanks to her patience,
understanding, and kindness we would like to show our gratitude to Mr. Sisenando C.
Masangkap Jr., the dean of the College of Business and Accountancy, for giving us
support and the opportunity to do this feasibility study.

We want to thank the webinar speakers who also gave us informative

information, knowledge, and experience that we were able to use in our feasibility study.
We also want to show our appreciation to these people. From our panelists, who gave us
knowledge and made suggestions, to our beloved parents, who have always given us
financial and moral support, This feasibility study wouldn’t be possible without their
help, so their participation has made an enormous contribution to completing this study.
To all the respondents who answered our questions, we appreciate their participation. To
other people who are willing to participate and give us further information.

Lastly, we would also like to express our gratitude to Mr. Michael Grande, the
owner of Cabog-Cabog mushroom chips and chicharon. It was a great opportunity for
allowing us to innovate and develop his product and for giving us information about his
product that helped us conclude this feasibility study. It’s such an honor and privilege to
work with Mr. Grande and the people who conducted this feasibility study. We would
like to again express our deepest gratitude to everyone; we can’t conclude this feasibility
study without the participation of each and everyone. We appreciate the hard work and a
lot of time and effort it took to do this feasibility study. Thank you and God bless you all.

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 TABLE OF CONTENTS

Page

Approval Sheet …………………………………………………………….. 2

Acknowledgement…………………………………………………………. 3

Table of Contents…………………………………………………………… 4

List of Figures……………………………………………………………… 8

List of Tables……………………………………………………………….

Executive Summary………………………………………………………..

CHAPTER I THE PROBLEM AND ITS BACKGROUND

PROJECT BACKGROUND………………………………………

The Problem and its Background…………………………

CHAPTER II ORGANIZATION AND MANAGEMENT STUDY

INTRODUCTION…………………………………………………

Company Profile…………………………………………..

Company Logo and Packaging…………………………...

Vision and Mission Statement……………………………

Organizational Structure…………………………………

ADMINISTRATIVE OFFICERS AND KEY PERSONNEL……..

Positions, Functions and Qualifications of Personnel………

Administrative Officers and Key Personnel Compensation….

CAPITALIZATION…………………………………………………

MANAGEMENT POLICIES, SYSTEM, AND STRATEGIES

General Management and Companies Management…………

Personnel Production and Disciplinary Action Policy……….

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 Employee Benefits…………………………………………..

Employee Orientation and Training…………………………

CHAPTER III MARKET STUDY

INTRODUCTION…………………………………………………

TARGET MARKET DESCRIPTION…………………………….

Total Population of Province of Bataan in 2015-2020……

Historical Data of Household Population…………………

Projected Data of Household Population………………….

Sample Size Number of Households in Bataan……………

Historical Data Number of Domestic Travelers in Bataan….

Age Group Population of Bataan………………………….

Possible Target Businesses…………………………………

DEMAND-SUPPLY ANALYSIS………………………………….

Demand Analysis………………………………………….

Past Demand for Pork/Mushroom Chicharon………………

Projected Demand for Mushroom chips and Chicharon…….

Supply Analysis…………………………………………….

Local Manufacturers and Producers of Mushroom Chips and Chicharon…

Historical Production of Grande Mushroom Chicharon………….

Projected Production of Grande Mushroom Chicharon…………

Grande’s Future MArket Share…………………………………

Supply and Demand Gap Analysis……………………………..

Historical Demand- Supply Gap Analysis of Grande Mushroom

Chicharon…

Projected Demand-Supply Gap Analysis of Grande Mushroom

Chicharon…..

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MARKETING AND PROGRAM SYSTEMS……………………………………

Marketing Officers and Key Personnel Compensation……………….

TERMS AND CONDITION OF SALE…………………………………….

PRICING STRATEGIES…………………………………………………..

Price List of Grande Products……………………………………..

BRANDING AND PACKAGING………………………………………..

Grande’s Branding and Packaging……………………………….

CHANNELS OF DISTRIBUTION………………………………………

PROMOTIONS AND ADVERTISING PROGRAMS………………………….

Work Plan………………………………………………………………..

CHAPTER IV TECHNICAL STUDY…………………………………………………

INTRODUCTION…………………………………………………………………….

PRODUCT OR SERVICES……………………………………………………….

Raw Materials and Supplies………………………………………………

Technical Analysis……………………………………………………….

Annual Cost of raw Materials of Mushroom

Chips/Chicharon……………..

MANUFACTURING PROCESS………………………………………………….

Production Cycle………………………………………………………….

PRODUCTION SIZE AND SCHEDULES……………………………………….

MACHINERY AND EQUIPMENT……………………………………………..

PLANT LOCATION…………………………………………………………….

Plant Layout…………………………………………………………….

STRUCTURE………………………………………………………………….

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 LABOR REQUIREMENTS…………………………………………………….

Proposed Production Employees……………………………………..

UTILITIES………………………………………………………………….

Cost and Utilities Expense………………………………………….

WASTE DISPOSAL………………………………………………………

TOTAL PRODUCTION COST……………………………………………..

Cost of Capital Expenditures………………………………………

CHAPTER V FINANCIAL STUDY……………………………………………….

CHAPTER VI SOCIO-ECONOMIC STUDY………………………………………

Introduction………………………………………………………………..

CHAPTER VII CONCLUSIONS…………………………………………………

APPENDICES

APPENDIX A - COPY OF QUESTIONNAIRE……………………………

APPENDIX B - RESULTS OF SURVEY…………………………………..

APPENDIX C - DOCUMENTATION………………………………………

APPENDIX D - CURRICULUM VITAE OF EACH MEMBER…………..

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 LIST OF FIGURES

Chapter 2

2.1 Company Logo………………………………………………..

2.2 Packaging……………………………………………………..

2.3 Proposed Logo………………………………………………..

2.4 Proposed Packaging………………………………………….

2.5 Organizational Chart…………………………………………

2.6 Uniform Layout of Production Staff…………………………

Chapter 3

3.3.1 Do you eat mushrooms?.......................................................

3.3.2 How often do you eat mushrooms?.....................................

3.3.3 Are you willing to try our

Mushroom Chips/Chicharon?......................................................

3.3.4 How many grams of mushroom chips can you consume in a

day?.........................................................

Chapter 4

4.1.1 Mushroom Chips/Chicharon

4.1 Oyster Mushrooms

4.2 Manufacturing Process of Mushroom Chips/Chicharon

4.3 De-oiling machine-Centrifugal type

4.4 Cutting Scissors

4.5 Strainer

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4.6 Stainless Food Tray

4.7 Stainless Steel Deep Basin

4.8 Spray Bottle Handheld Sprayer

4.9 Plates

4.10 Stainless Steel Wok

4.11 Ladle

4.12 Plastic Gloves

4.13 Heavy Duty Gas Stove Burner Single Cast Iron Stove

4.14 Wooden Table

4.15 Wooden Chair

4.16 Business Location

4.17 Proposed Plant Layout of Cabog-Cabog Mushroom Growers Association.

4.18 Front View Proposed Building Structure of Cabog-Cabog Mushroom Growers

Association.

4.19 3D Top View Proposed Building Structure of Cabog-Cabog Mushroom Growers

Association.

4.20 3D View Proposed Kitchen Area of Cabog-Cabog Mushroom Growers Association.

4.21 3D View Proposed Mushroom Housing and Kitchen Area of Cabog-Cabog

Mushroom Growers Association.

4.22 3D Front View of Proposed 600 Fruiting Bags

4.23 3D Top View of Proposed 600 Fruiting Bags

4.24 Computation for Product Unit Cost

4.25 Computation for Direct Materials

4.26 Computation for Direct Labor

4.27 Computation for Manufacturing Overhead

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 LIST OF TABLES

Chapter 2

2.1 Administrative officers and Key Personnel Compensation

2.2 Public Holidays

2.3 Non-working Holidays

2.4 Violations and Penalty

2.5 Disciplinary Actions

2.6 Degree of Offenses

Chapter 3

3.1.1: Population in Bataan from 2015-2020 Census of Philippines Statistics Author

3.1.2 Historical Data of Household Population

3.1.3 Projected Data of Household Population

3.1.4 Sample Size Number of Household in Bataan

3.1.5 Historical Data Number of Foreign and Domestic Travelers in Bataan

3.1.6 Age Group Population of Bataan

3.1.7 Age Group Classification of the Target Market

3.1.8 Possible Target Businesses

3.3.1 Demand for Oyster Mushroom/Mushroom Chicharon

3.3.2 Demand for Mushroom Chips and Chicharon based on the survey

3.4.1 Local Suppliers

3.4.2: Local Manufacturers and Producers of Mushroom Chips and Chicharon

3.4.3. Projected Production of Oyster Mushroom

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3.4.4. Measurement Conversion

3.4.5. Forecasting Formula and Sample Computation

3.4.6. Future Market Share

3.5.1 Projected Supply-Demand Analysis of Oyster Mushroom/Mushroom Chips and

Chicharon

3.7.1. Marketing Officers and Key Personnel Compensation

3.9.1. Price List of Grande Products

Chapter 4

4.1 Annual Cost of Raw Materials of Mushroom Chips/ Chicharon

4.2 Production Cycle of Mushroom Chips/ Chicharon

4.3 Production Schedule (packs)

4.6 Cost of Machine and Equipment of Mushroom Chips/ Chicharon

4.5 List and quantity of materials used with pricing on Kitchen Area

4.6 List and quantity of materials used with pricing on Mushroom Housing

4.7 Labor cost for the building of structures

4.8 Estimated construction cost of Grande Mushroom Chicharon Structure

4.9 Costing for Depreciation

4.10 Proposed Production employees

4.11 Estimated Electricity Consumption per kWh

4.12 Estimated Water Consumption per Cubic Meter (cu.m)

4.13 Utility Cost

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 EXECUTIVE SUMMARY

Having the food that satisfies your cravings but not compromising your health is
one of the best things you can do to your body. With the objective of introducing a new
variety of Chicharon but in a healthy and guilt-free way, Sir Mykel Grande together with
the Cabog-Cabog Mushroom Growers Association came up with the idea of making
Chicharon made of Oyster Mushrooms which are low-calorie food packed with a lot of
nutrition.

The Grande Mushroom Products was established as a sole proprietor

business operated by Mr. Mykel Grande which only has 6 staffs including the owner. The
three (3) of them are Kitchen Staff, the two (2) of them are Sales Staff and the last one is
the Owner/CEO.

In this new era where some individual become health conscious, offering
an alternative product which will continue one’s cravings is a good option for every
business. The researchers aim to identify the marketability and acceptability of the
mushroom chips and chicharon product as an alternative nutritional snack in the province
of Bataan. They also proposed the use of social media to greatly enhance the sales and
the knowledge of the consumers to the said product.

The manufacturing process of the Mushroom Chips is followed

systematically and the process should be aligned with the production plan. Machines and
equipment have an important role in the production of Mushroom chips/ Chicharron.
They increase the shelf life of mushrooms, drying is necessary, and this process demands
more force. Such tasks would not have been accomplished without the use of machines.
The proposed area of the land is 200 square meters which is allocated for the
manufacturing area of the company. The proposed facility has an estimated useful life of
10 years and uses a straight-line depreciation method.

The proposed study requires a total project cost amounting to

2,485,356.30 covering the fixed asset and the total pre operating expenditures. As the
company is solely own by him, he invested his personal funds and liquefied his assets in
order to come up with this capital contribution.

There are many consideration taken into account by Mr. Mikael Grande,
he is committed to serving healthy and nutritious snack to the community while he
benefits by making a profit. After a comprehensive study and analysis, the proponents
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found out that the study is feasible in the aspects of management, marketing, technical,
financial and socio-economic study.

CHAPTER I

THE PROBLEM AND ITS BACKGROUND

“Kutkutin’’ nowadays is one of the best-selling products as a generic term for any
snack that Filipinos love to eat and one of the most popular snacks they have is
Chicharon, a salted and deep-fried pork rind. Most Filipinos have it as a snack or pulutan
(finger food) with their favorite vinegar mixture, especially when drinking with friends or
they bought it as “Pasalubong” which is a form of gift acquired from a particular place
given to people left behind no wonders why no one can resist this sizzling delight but this
delicious snack is also the cause of all health problems. Deep fried in oil until crispy,
chicharon is full of saturated and trans-fat. This leads to an increase in bad cholesterol,
which results in various cardiovascular diseases, diabetes, obesity, and other disorders.
Although consumers are aware of all the bad effects on their health some find it
challenging to completely give up this guilty pleasure but some people discover
substituting Chicharon for Mushroom Chips/Chicharon is an equally tasty but healthy
snack.

Mushrooms are known as the reproductive structure that is produced by some

fungi. They vary in different compounds, some are poisonous and some are edible.
Mushrooms are known as a versatile food ingredient that is prepared and garnished in
some dishes. It is cooked with broth, grilled, stir-fried, etc. and is loved by people,
especially Asians. Lately, when veganism started to become popular as dietary nutrition,
the mushroom is one of the foods that became a star for vegans.

Mushroom snacks are more popular in Southeast Asian countries, usually made
with button, shitake, and oyster mushrooms. These snacks are gaining popularity in
Western countries. There are five common ways to make mushroom snacks or use
mushroom ingredients. They consist of blanching mushroom slices, vacuum frying,
centrifugal de-oiling, and seasoning (Ren et al. 2010; Yanbin et al. 2014). Because of
their high moisture content, delicate texture, and unique physiology, oyster mushrooms
have a shelf life of about 24 hours at room temperature. Even after being harvested,
oyster mushrooms continue to respire, resulting in weight loss, browning, and microbial
spoilage. The addition of oyster mushrooms to chips could provide a solution for short-
term storage of mushrooms for up to three months (Armuganathan et al., 2005).

Moreover, we all know that chips are one of the most popular snacks, but oyster
mushroom chips are something special. The oyster mushroom, also known as the
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Pleurotus Ostreatus, is used to make these chips. Oyster mushrooms (Pleurotus Florida
Florida) are highly perishable; they pose significant marketing challenges during peak
season, as well as commercial production, resulting in glutes and distressed sales. To
address the issue, fresh oyster mushrooms were processed to create new value-added
products. The preparation of high-quality oyster mushroom preserves (murabba) was
successful. Aside from the traditional pickle preparation from fresh mushrooms, success
was achieved in the production of products such as mushroom ketchup, mushroom candy,
and mushroom chips.

The oyster mushroom (Pleurotus sp.) is a common edible mushroom among the
other types. It is a member of the Agaricaceae family and the Basidiomycetes class, the
ad is commonly known as "dhingri" in India. It grows naturally in temperate and tropical
forests on dead and rotting wooden logs, as well as sporadically on deciduous or
coniferous tree trunks. It may also be able to survive on decomposing organic matter.
This fungus is one of the most efficient at converting various agricultural or forestry
wastes into protein-rich foods without the use of composting.

That's why the researchers came up with Mushroom Chips/Chicharon as

mushrooms are low-calorie food with a lot of nutrition. They've long been acknowledged
as a crucial component of any diet because they are packed with several health-improving
vitamins, minerals, and antioxidants. As an illustration, mushrooms that have been
exposed to UV light are a good source of vitamin D, which is crucial for the health of the
immune system and bones. According to the Manila Bulletin article, mushroom farming
can provide a consistent source of income. When the owner of mushroom chips in Bataan
realizes that their farming is not producing enough income to support their family, he
seeks alternative sources of income, which is how he came up with the idea of making
mushroom chips.

Mushrooms came across in the market because of a lot to offer and benefits we
can get in it. Seven Business-minded makeakes mushroom innovation and products to
offer. Like, Cabog-Cabog Mushroom Grower Association is the name of the business.
The said business started last year in November. The Cabog-Cabog Mushroom Grower
Association headed by Sir Mykel Grande founder of the business, decided to come up
with Mushroom Chips and/or Chicharon products with different flavors to have extra
income. Since they have a vacant lot they decided to plant mushrooms to use as their raw
material in their new business.

But the problem is this business requires mass production of the mushroom but
they only get (1) kilogram, and the solution they have is to import mushrooms from
Pampanga since their plants were pests by insects which affect their time of harvest and
operations of production. Then, when they finished the production of mushrooms they

14
put them in a de-Oiler Machine to lessen excessive oil, they don't have a physical storing
reseller yet. But they accept and receive customers through orders.

The researchers aim to explore the entrepreneurial practices used by the Cabog
Cabog Mushroom Growers and/or Chicharon to produce their output crops in the market.
This study's primary objective is to know the different entrepreneurial practices in terms
of their business-minded from planting to harvesting until it becomes finished products to
be sold and compete in the market, and also to identify the best practices that mushroom
growers use. The researchers explore this kind of business to interpret the data and
analyze its history and background to easily understand its competitiveness. The outcome
demonstrates how the researchers' data collection has an impact on mushroom farmers'
overall output. The findings of this study also give students, teachers, schools, and
institutions important information and knowledge. Finally, the findings can help future
academics gain a deeper understanding of the challenges and dilemmas that Bataan's
Mushroom Growers face.

The purpose of this study is to encourage healthy lifestyles and healthy eating of
tasty foods. Additionally, eating organic food has many health benefits for those who are
conscious of their well-being. Amid the pandemic, where consumers are prioritizing their
health, proponents ensure that this will benefit those who enjoy eating while being
mindful of their wellbeing.

15
 CHAPTER II
ORGANIZATION AND MANAGEMENT STUDY

The organizational structure, project capitalization, administrative officers and

other key personnel, as well as management policies, systems, and strategies are all
covered in this chapter. It also includes a timetable that lists the organization's scheduled
business activities.

Company Profile

This was established with the aim of offering the customers with oyster
mushrooms of the highest caliber. As can be recognized in this profile, we are making
progress because the brand detail fits the commodity. This chapter's section includes the
business's packaging and logo. This makes it simpler for the buyer to recognize the
mushroom chips. The company's mission and vision are also included in this, which
provide a summary of the goals, aims, and intentions the company has had during its
years of active operation.

Figure 2.1 Company Logo Figure 2.2 Packaging

Proposed Logo

The Grande Mushroom Chicharon is a one-of-a-kind manufacturer and distributor

of nutritious and delightful products namely mushroom chicharon. Grande originates
from the surnames of the owners. Its logo originates from its minimalist but bountiful
product. The mushroom presented is a kind of edible mushroom namely the Pleurotus
Ostreatus or also called as “Oyster Mushroom.”

16
Figure 2.3 Proposed Logo Figure 2.4 Proposed
Packaging

Mission

Our mission is to satisfy customers with its healthy manufacturing process and
most importantly its competitive price. Mushroom chips focused on providing its
consumers and ultimately the community at large the finest, friendliest highest quality
fungus and mushroom products.

Vision

Our goal is to continually optimize our commercial operations so that we can

provide our consumers with much more value, enhance the well-being of our individuals
and families, contribute to the community, open up new commercial opportunities, lead
our markets and ultimately, impact the world. To surpass all such types of chicharon and
to be one of the biggest mushroom chips/chicharon brands in Bataan by 2026.

ORGANIZATIONAL STRUCTURE

The Grande Mushroom Products was established as a sole proprietor business.

The proprietor is a breadwinner who decided to launch his own Mushroom
Chips/Chicharon Business. Since it is a small business, he is the only one who has full
control and authority over the business.

Owner/ CEO

Human Information Customer

Marketing Production
Resource Technonolgy Service

The proposed legal organizational structure of Grande Mushroom Products is

presented in this section. By identifying positions, their duties, and the individuals who
work therein, this will serve as the framework for establishing the organizational
structure of the company. It defines each position, the number of employees, their
responsibilities, and the compensation which will be granted to individuals.

17
Figure 2.5 Organizational Chart

OWNER/GENERAL
MANAGER/HR/
FINANCE MANAGER

SALES AND
PRODUCTION
MARKETING

KITCHEN STAFF
(3) SALES
STAFF (2)

The above organizational chart illustrates the company's hierarchical structure. The
owner/general managers are at the top of the structure and are in charge of managing the
staff, overseeing the budget and the day-to-day operations of the business. They also
ensure the creation and implementation of a strategy designed to grow the business and
since this company is a family business, both roles are filled by the same people. Below
the General Managers are the people or staff needed to operate the business of Grande
Mushroom Products.

ADMINISTRATIVE OFFICERS AND KEY PERSONNEL

Owner/General Manager/HR/Finance Manager

Functions:

● To accomplish organizational objectives, managers operate within businesses and

collaborate as a team.
● Supervise the production of the financial reporting, benchmarking, and monthly,
quarterly, and other reports.
● Managing and directing all business operations.
● Provides monetary solutions for budgetary issues.
● Keep track of financial transaction records.
● Producing accurate financial reports and information.
● Developing cash flow statements.

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 ● Recruitment and Hiring
● Training and Development
● Employer-Employee Relations.
● Maintain Company Culture
● Manage Employee Benefits
● Create safe work environment
● Handle Disciplinary Actions.
● Producing accurate financial reports and information.
● Developing cash flow statements.
● Projecting profit.
● Managing credit.
● Providing advice in making financial decisions.
● Directing investments.
● Making financial forecasts.
● Budgeting.
Qualifications:

● Excellent background in accounts and finance.

● University/college degree/diploma or work equivalency.
● At least 2 years of management experience in the shop owner acquiring business.
● Excellent communication skills and leadership abilities.

CAPITALIZATION

A sole proprietorship is a business structure owned by a single person who has

complete control/authority over all assets, personally owes, and answers for all liabilities
and losses. Most small businesses begin as sole proprietorships and eventually grow into
limited liability entities or corporations. A sole proprietorship must apply for and register
a business name with the Department of Trade and Industry (DTI) by April 2023.
Applications may be filed with the DTI regional/provincial offices in the provinces.

The owner asserts that they have not yet registered in the Department of Trade
and Industry (DTI) because the said agency permitted them to utilize the permit of the
Department of Labor and Employment (DOLE) instead since it is already accredited to
the region. Furthermore, the proprietor stated that they will continue to register with DTI,
Mayor’s Permit and BIR Registration once they reach full capacity.

Every establishment must register with DOLE to avoid labor cases being filed
against it. As stated by the owner, Grande Mushroom Products are not yet registered with
19
DTI but they are allowed to use the certificate of registration of the Department of Labor
and Employment (DOLE) and their business was registered on the 7th day of February
2022. The capital of this Sole Proprietorship shall be the amount of TWENTY
THOUSAND PESOS (20, 000.00), Philippine Currency.

The funds came from a community project at Bataan Peninsula State University,
according to the owner. A community project is Community-Based Rice Mushroom
Production Technologies and Innovation in Bataan for Sustainable Development. This
BPSU project assists them in getting started; the owner used the budget they were given
to begin processing fresh mushrooms. They used the profit from the start of the business
to keep it going.

The Total Project Cost is Php 2,397,228.30 as indicated in Schedule 1 of Chapter

5 and will be contributed by the owner Mr. Michael Grande.

MANAGEMENT POLICIES, SYSTEM, AND STRATEGIES

General Management and Companies Management

Employees should be willing to provide 100% of their commitment to their

employers and thus to the company.

1. To protect all of the confidential information, all employees must guarantee

confidentiality in the company.
2. The company will provide compensation and extension services to motivate
employees to achieve better service outcomes.
3. The goals of the company should be taken into consideration while establishing
your employment rules. Policies towards the training and development of
employees should prevail.
4. Companies should take the initiative to develop health and safety procedures that
are designed for each proximity of work and staff should be educated in technical
knowledge and skills in handling hazardous materials.
5. Employees must adhere to all social isolation standards within and outside of the
workplace, and therefore must always disinfect.
6. To prevent housing shortages in the field and maintain productive daily
operations, businesses should alter everyone else's schedules.
7. Each Department must conduct a monthly briefing for the accomplishments of its
employees.
8. Each employee's performance will have an assessment that highlights their
strengths and weaknesses, provides recommendations, and establishes goals for
future performance that will be better.
9. Every Worker and Employee entirely complies with all rules and regulations at
work and within the firm.

Personnel Production and Disciplinary Action Policy

20
1. Employees must wear proper uniforms and cooking gear such as mouth
protection, a hairnet, and gloves.
2. All employees both male and female are limited in jewelry (any amount) and
piercing (ear, nose, tongue, and mouth) that can be worn while on duty.
3. Employees must be presentable, not in heavy make-up, and have proper haircuts
also mustaches
4. Employees must disinfect before entering the workplace.
5. Working Areas and Utensils should be cleaned and disinfected, and must be used
properly before and after use.
6. Eating and Smoking are not allowed in the working area.
7. First Aid Kits and other related emergency and medical use should be in easily
accessible places.

Figure 2.6: Uniform Layout of Production Staff

Violations and Purpose

Penalty

Absence without ➔ It is unacceptable for an employee to be absent from work

official leave without giving notice to his or her manager or supervisor.

Excessive Tardiness ➔ If an employee is absent from work seven times a month for
at least two consecutive months in a year, that employee will be
deemed excessively tardy.

Immoral or ➔ Drinking alcohol and doing drugs while working

Misconduct
➔ Intentional record falsification

➔ Theft

➔ Handling of other employees in a violent or threatening

21
 manner

➔ Fraudulence

Negligence of Duty ➔ neglect of the duty or activity that has been assigned

➔ While on duty, leaving the office without getting approval

from the boss or supervisor

➔ Not keeping to the duty time and check-in and check-out

times

➔ disrespect for the tasks that have been assigned.

Table 2.4 Violations and Penalty

Disciplinary Purposes
Actions

Verbal Warning ➔ Its purpose is to warn the employee of the offense(s)

committed and that any further violations would result in
harsher punishment.

Written Warning ➔ A formal written warning of the crime is given to the

employee and includes of specific issues regarding the breaking
of the company's norms and regulations the business, as well as
what might happen if the infraction is perpetuated.

Suspension ➔.

The employee is handed a written notice of their suspension.

Discharge ➔ There is no longer an employer-employee relationship

Table 2.5 Disciplinary Actions

OFFENSES DEGREE OF OFFENSES

OFFENS 1st Offense 2nd Offense 3rd Offense 4th Offense

E/S

Absent Verbal Warning Written Suspension Discharge

Without Warning
22
 Official
Leave
(AWOL)

Excessive Verbal Warning Written Suspension Discharge

Tardiness Warning

Immoral Verbal Warning Written Suspension Discharge

or Warning
Misconduc
t

Negligenc Verbal Warning Written Suspension Discharge

e of Duty Warning
Table 2.6 Degree of Offenses

The table presented the degree of offenses in every offense the employees may commit in
the future activities and operations of the business.

● Operation Hours

The Company operates at least 8 hours of working per day. They will operate from 8
o’clock until 5 p.m.

● Lunch Break

The lunch break will be scheduled from noon until 1 p.m., with a total of 1 hour daily.

● Late and Absences

All employees are deducted based on their given late and also their absences in duties and
work.

●Rest Day/Day Off

The employer should set a rest day of at least 24 consecutive hours or 1-day rest for every
6 days of work after consulting with the employees.

● Compensation for Holidays

All employees who are required to work on holidays shall give double the price on their
regular rates. The Labor Code of the Philippines shall govern the compensation for an
employee who is required to work on holidays which is equivalent to twice his regular
rate and special non-working holidays which is equivalent to 130% of his regular rate.
Employees who will not work on regular holidays will be paid 100% of their regular rate
while on special non-working holidays, there will be no pay.

The following are the regular holidays in the Philippines.

PUBLIC HOLIDAYS

January 1 New Year’s Day

Movable Date Maundy Thursday

23
 Movable Date Good Friday

Movable Date Eid Ul Fitr

Movable Date Eid Ul Adha

April 09 Araw ng Kagitingan

May 01 Labor Day

June 12 Independence Day

Last Monday National Heroes Day

of August

November 30 Bonifacio Day

December 25 Christmas Day

December 30 Rizal Day

Table 2.2 Public Holidays

The following are the special non-working holidays in the Philippines

February 25 EDSA People Power Revolution

April 03 Black Saturday

August 21 Ninoy Aquino Day

November 01 All Saints Day

December 31 Last Day of the Year

Table 2.3 Non-working Holidays

● Pay Day

Paydays are on the 15th and 30th of the month, however they can be changed to the day
before or after if the 15th or 30th falls on a weekend or holiday. (As per Article 103 of
the Labor Code, wages are paid twice a month at intervals of not more than sixteen (16)
days.)

●Bonuses

All employers have to pay rank-and-file employees a year-end bonus and thirteenth (13')
month pay as early as the first week of December but not later than December 25. The
said thirteenth month's pay shall be one-twelfth of the total basic salary earned by the
employee within the calendar year.

EMPLOYEE BENEFITS

●Medical Insurance- Medical insurance covers the costs of physician and surgeon fees,
hospital rooms, and prescription drugs. Dental and optical care might be offered as part of
an overall benefits package.

24
● Life insurance- protects your family in case you die. Benefits are paid all at once to the
beneficiaries of the policy — usually a spouse or children.

● Paid time off- (also referred to as PTO) is earned by employees while they work. The
three common types of paid time off are holidays, sick leave, and vacation.

● Other Incentives and Services

1. Social Security System (SSS), PhilHealth, and Pag-Ibig Fund such benefits will be
granted to employees and workers of the company.

● Social Security and Employees (SSS)

SSS provides for a replacement of income lost on account of the

aforementioned contingencies. The benefits under the Social Security Program are
Sickness, maternity, Retirement, Disability, Death, Funeral, Unemployment.

● Development Mutual Fund (HDMF/Pag-IBIG)

Under the Department of Human Settlements and Urban Development in

the Philippines, Pag-IBIG is a government-owned and -controlled organization in
charge of managing the country's savings program and providing finance for low-
cost housing for Filipinos. The Pag-IBIG is a safe and practical savings option
that offers you substantial annual dividend returns to support the stability of your
future. Some advantages you get from becoming a Pag-Ibig Savings, the End-
User Home Financing and Affordable Housing Loan Program, Calamity Loans,
and Multi-Purpose Loans are IBIG Fund participants.

● Philippine Health Insurance Corporation (Phil-Health)

The National Health Insurance (NHI) Act of 1995, also known as

Republic Act 7875, established the Philippine Health Insurance Corporation (Phil-
Health), a Government-Owned and Controlled Corporation (GOCC). Phil-rallying
Health's cry for protecting Filipino families' access to affordable health care.
Inpatient, outpatient, z, and SDG-related benefits are all part of the Phil-Health
program.

2. Christmas bonuses and other additional incentives will also be considered part of the
benefits as stated.

3. If an employee passes away, their spouse and children will receive survivor benefits.
The company will provide assistance for the employees' hospital treatment and medical
needs.

4. Benefits for retirement will be detailed.

5. Employees will also receive a uniform allowance.

25
● Retirement Benefits

Employees who have been with the company for at least five years and reach the
age of sixty, but no later than sixty-five, are entitled to a retirement benefit equal to one-
half of their monthly wage for a total of six months per year.

● Leave

● Service Incentive Leave - An employee is qualified for a ten-day annual

service incentive leave with pay if they have worked for the company for
at least one year.

● Maternity Leave - The employer must provide maternity leave to a worker

who has been employed for at least six months in the twelve months
before to the semester in which she gave birth, had an abortion, or
experienced a miscarriage. Regardless of the method of childbirth, the
employee is entitled to SSS maternity benefits based on their average pay
credit and any wage differential paid by the employer for a period of one
hundred five (105) days. The maternity leave can be extended by an
additional thirty (30) days without pay on account of medically confirmed
illness arising out of the pregnancy, and sixty (60) days of paid maternity
leave will be offered in the event of a miscarriage or an emergency
abortion.

● Paternity Leave- An employer must provide a married male employee who

has worked for at least six months over the previous twelve months with a
paternity leave of one week along with payment of the SSS maternity
benefit based on their average salary credit and, if applicable, any salary
differential that the employer will be required to pay after the birth or
miscarriage of their spouse. Paternity leave will be permitted for a total of
fourteen (14) days, which can be piled on to the one hundred five (105)
days of maternity leave. The employee is required to inform the employer
of his legitimate spouse's pregnancy and the due date.

Employee Orientation and Training

New employees should always be given a training or orientation session before
they actually begin their work. A thorough training session should also be held for all
employees at the beginning of each season.
During the orientation session, you should review and explain your safety policies
and work rules with the workers. Videos dealing with safety should also be shown.
Handouts reinforcing the information covered during the orientation will help to further
increase the safety consciousness of your employees.

26
 Mentoring or one-on-one meetings to review work, discuss, and provide
feedback. Lower costs by helping the employee get up to speed quickly and avoid time-
or money-consuming mistakes. Help the employee to gain confidence and feel valued
because they know the company’s system, people, and expectations. A well-trained
employee is more productive and produces higher-quality work than an untrained
employee. As a result of training, employees' skills and understanding of their job
improve and their confidence in their talents grows. Their performance in performing a
specific task will expand and they will be able to operate more efficiently and effectively.
In most cases, improving one's talents helps in increasing both the amount and quality of
one's production.
Grande Mushroom Chicharon organization will cover the costs of the orientation
and training, which include speaker fees, refreshments, and other expenses connected to
the staff's need to improve their skills and knowledge about how to run the company
properly.
Pre-Operation Time Table

2022 2023

Activities Sep Oct Nov Dec Jan Feb Mar Apr

Team formation
and Project
conceptualization

Identifying
Target Market

Site Visits

Deciding Market
Strategies

Finalizing the
packaging and
LOGO

Finalizing of
facilities

Acquiring of
supplies and
equipment

DTI Registration

Finalizing
business permits

Hiring of
staff/helper

27
Marketing of
business

Trade
Fair/Product
Testing

Dry run
operations

Start of normal
operations

28
 CHAPTER III
MARKET STUDY

Introduction

Nowadays, “Kutkutin’’ is one of the best-selling products as a generic term for any snack
that Filipinos love to consume. Chicharon, also spelled as “tsitsaron” in the Philippines, is a well-
loved snack made from salted and deep-fried pork rind. No other country in Southeast Asia
shares the Philippines' obsession, or rather, interests with pigs, particularly if it is made crispy,
crackling skin, whether it be in the form of lechon, crispy pata, lechon kawali, bagnet, or most
particularly, chicharon. This snack is served as a pulutan or tapas food to be eaten while drinking
alcoholic beverages. It is also used as a topping in different native cuisines such as vegetable and
noodle dishes. The crisp, flavorful, and meaty characteristics of this snack is largely introduced
by Spanish and later adapted by Filipinos. (Manila - Wikitravel, n.d.).

In fact, no matter how hard an individual resist the temptation, they are mostly bound to
try the tasty and crispy snack as it gives delight and satisfaction feelings. Some find it challenging
to give up this guilty pleasure as they prefer to consume it than other snacks available in the
market. As a result, they consume greater amount that has been translated as “deadly” because of
the saturated and trans-fat content that a chicharon have. This contribute to an increase of bad
cholesterol that may lead to various cardiovascular diseases, diabetes, obesity, other disorders and
in bad outcome, may result to death.

However, in this new era where some individual become health conscious, offering an
alternative product which will continue one’s cravings is a good option for every business. The
Grande enterprise developed a nutritional snack that is made from organic ingredients with no
additives, mushroom chips and chicharon, a vegan-friendly snack considered to be a guilt-free
snack is offered in the market. This snack is nutrient-rich where in it provides protein and
essential amino acids. It also aids in lowering cholesterol, fat, and calorie intake. With that, the
business wants to build awareness among health conscious consumer that there is a specific snack
that may enjoy by everyone without worrying about their health.

29
 In lined with this, the researchers aims to identify the marketability and acceptability of
the mushroom chips and chicharon product as an alternative nutritional snack in the province of
Bataan, hence assess the overall aspect of the business including its nature, characteristics, and
position in the market.

Where in, this chapter provides quantitative data for decision-making. The study will
determine the status of the market in the area of projected business, if there is a demand for
mushroom products, to find-out if there is an adequate supply of raw materials needed for the
production, and to understand whether the project shall be pursue or not.

This includes the target market descriptions, demand and supply analysis, demand and
supply gap analysis, marketing program and system, and the projected sales of the business.

3.1 Target Market Description

The target area of Grande business will be focused in Bataan, its target market will be the
households, businesses, and tourists who visit the province.

Bataan, one of the provinces in the Philippines located in Central Luzon region. It has a
total land area of 1,373.0 square kilometers or 137,296 hectares which represents the 7.51 percent
whole land of the region. The province is composed of 11 municipalities and 1 city such as
Abucay, Bagac, Dinalupihan, Hermosa, Limay, Mariveles, Morong, Orani, Orion, Pilar, Samal
and its capital, Balanga. Each municipality constitutes thousands of inhabitants that is seen as a
great opportunity for Grande business to offer and distribute the mushroom chips and chicharon
products to the said vicinity.

Annual
Population Population Population
Municipality Type (2015) (2020) Growth Rate
(2015-2020)

Abucay Municipality 39,880 42,984 1.59%

Bagac Municipality 26,936 31,365 3.26%

City of Balanga Capital/City 96,061 104,173 1.72%

30
 Dinalupihan Municipality 106,371 118,209 2.25%

Hermosa Municipality 65,862 77,443 3.47%

Limay Municipality 68,071 78,272 2.98%

Mariveles Municipality 127,536 149,879 3.46%

Morong Municipality 29,901 35,394 3.61%

Orani Municipality 66,909 70,342 1.06%

Orion Municipality 56,002 60,771 1.74%

Pilar Municipality 41,823 46,239 2.14%

Samal Municipality 35,298 38,302 1.73%

Total 760,650 853,373 2.45%

Philippine Statistics Authority | Republic of the Philippines ([Link]) Household Population, Number of
Households, and Average Household size of the Philippines (2020 Census of Population and Housing)

Table 3.1.1 Population in Bataan from 2015-2020 Census of Philippines Statistics Authority

The table above shows the population of Bataan for the year 2015 to 2020 with an annual
growth rate of 2.45% based on the report retrieved from PhilAtlas (web) wherein figures were
derived from the Philippine Statistics Authority. Among the city and 11 municipalities
comprising the province of Bataan, Mariveles was the most populous while Bagac was the least
one.

Year Household No. of Households Annual Growth

Population Rate

2020 849,575 208,941 2.45%

Table 3.1.2 Historical Data of Household Population

The table above shows the historical data of household population and no. of households
in Bataan from year 2020. It has an annual growth rate of 2.45%. This data will serve as a basis in
computing the projected data from year 2021 to 2029.

Year Household Population No. of Households

2020 849,575 208,941

31
 2021 870,390 214,060

2022 891,715 219,304

2023 913,562 224,677

2024 935,944 230,182

2025 958,875 235,821

2026 982,367 241,599

2027 1,006,435 247,518

2028 1,031,093 253,582

2029 1,056,355 259,795

Table 3.1.3 Projected Data of Household Population

The table above shows the projected data of household population and no. of households
in Bataan from year 2020 to 2029. In order to determine the data, the historical data is used as a
basis. The proponents used the data from 2020 and multiplied it to the annual growth rate of
2.45% or 0.0245, and then results will added again to the current data to project the data until it
reaches the 10 years requirement. Since Philippine Statistics Authority already gives the data of
2020, the proponents didn’t compute it.

Municipality Number of FRACTIONAL No. of Respondents

Household EQUIVALENT per Municipality
Abucay 10, 522 5% 15

Bagac 7, 583 4% 12

City of Balanga 24, 919 12% 36

(Capitatl

Dinalupihan 28, 513 14% 42

Hermosa 18, 494 9% 27

Limay 19, 571 9% 27

Mariveles 39, 410 19% 57

Morong 8, 278 4% 12

Orani 17, 524 8% 24

32
 Orion 14, 291 7% 21

Pilar 10, 651 5% 15

Samal 9, 185 4% 12

Total 208, 941 100% 300

Table 3.1.4 Sample Size Number of Household in Bataan

The table above shows the sample size of the number of household. From having a
household population number of 208,941, the researchers generate a 300 sample size that has
been assigned in different municipalities of Bataan.

Knowing that the province has a lot to offer including vibrant culture and history,
stunning undiscovered beaches and a wide range of products and services, Bataan is today a
center of industry and significant, expanding ecotourism destination. This only indicates that
tourists, whether local or foreign, may visit the province as they found it somehow interesting.

In relation with the concept of being one known visited destination, the proponents would
like to also consider tourists who’ll visit Bataan as their target market. Offering mushroom chips
and chicharon to them which is an innovative healthy type of snack may possibly caught their
taste as it is new in the market. And, tourists may avail and consume it in our local community.

The researcher presents a table that shows historical data regarding the number of foreign
and domestic travelers who visited Bataan for the past 5 years where in the total foreign travelers
who visited the province were 83,836 individuals. Whereas, 1,452,089 were said to be the total
numbers of domestic travelers.

33
 Year Foreign Travelers Domestic Travelers

2016 37,845 295,064

2017 27,127 453,790

2018 6,954 299,963

2019 11,034 386,815

2020 876 16,457

Total # of travelers 83,836 1,452,089

Department of Tourism

Table 3.1.5 Historical Data Number of Foreign and Domestic Travelers in Bataan

The table below shows the age group bracket of the possible target population of the
Grande Mushroom Chips and Chicharon. With its given data collected from the PhilAtlas, the
researcher found that among the age group population, ages 29 to 39 had the highest population
in the year 2015, whereas the lowest is at the age of 18 years old.

Age Group Population Age Group Percentage

18 2,263 0.30%

19-28 75,677 9.95%

34
 29-39 114,662 15.08%

40-49 87,008 11.44%

50-59 65,995 8.68%

60-64 23,273 3.06%

65 and over 34,498 4.54%

Total 403,376 53.05%

Philatlas (Demographics of Bataan – Population by Age group)

Table 3.1.6 Age Group Population of Bataan

The information stated above is determined who will be the target ages in terms of
consuming the mushroom chips and chicharon. It will also identify the number of potential
individual who’ll be able to consume the product. The target age ranges for the Grande
mushroom chips and chicharon product were decided to be at 18 and above where purchase
decision started at this age. Consumption of the product is also taken into consideration.

In this Gen Z era, various health factors were considered by the business including high
blood pressure, high cholesterol, and diseases. This situation are experienced even before by the
mid to old age people but due to radical change when it comes to their eating habits and lifestyle,
the younger generation may also experience it.

This led the proponents along with the business to encourage their target market to seek a
much healthier option. By offering alternative nutritional snack in the market like mushroom
chips and chicharon, consumers specifically, the older one who prefer to consume snack at their
leisure time will lessen their guilt and distress about their eating decision. Unlike other snacks
that if it is consumed too much, their health might be affected and in worse scenario, may lead
them to death. With that, the researchers want to help their target market to avoid the possibility
of experiencing it by introducing the mushroom chips and chicharon of the Grande business.

While others prefer to consume chicharon as a snack, there are also different usage that
this snack has. In fact, many established businesses in the Philippines uses regular chicharon
either a pansahog or toppings in different dishes they offer. The crisps texture and delicious taste
of this snack cannot be separated among cuisines as it gives extra flavor that makes the consumer
came back.

35
 Unfortunately, as chicharon is packed with fats and bad cholesterol, it is also important
for every business to consider it. Giving them alternative option like mushroom chicharon as a
topping would probably increase their market particularly if their customer is a health conscious
one. The meaty taste-like of the snack may be serve as a topping that will make the food even
healthier than before.

This led us proponents to also choose businesses in Bataan as the Grande’s target market.
It will only covers businesses offering and serving dishes that uses chicharon as their toppings. In
general, some of the palabok and lomi businesses found in province.

Business Name Location Type of Business

Aling Berta’s Palabok Abucay Palabok Store

Chedeng’s Pancitan Orani Pancit and Palabok Store

Aling Thai Special Palabok Dinalupihan Palabok Store

Angelico’s Pancit Malabon Dinalupihan Palabok Store

Jela’s Kitchen Bataan Limay Palabok Store

GPOPS Lomi House Orion Lomi House

Kuya Bhoy’s Kainan and Hermosa Lomi House

Events Place

Tito Mans Lomi Atbp. Mariveles Lomi House

Elaine and Elaijohn LOMI Orion Lomi House

Batangas

WOW Max Mariveles Lomi House

Table 3.1.8 Possible Target Businesses

The table above is the list of possible target business of Grande mushroom chips and
chicharon found in different municipalities of Bataan.

DEMAND AND SUPPLY ANALYSIS

36
3.2

In general, the demand-supply analysis is used to determine all prices and how the
economy functions. The analysis of supply and demand yields the pertinent information when
collaborating and planning to bridge the initiation, information is necessary to ascertain and
determine the demands, wants, and preferences of the possible customers in a market with more
powerful and well-known rivals.

3.3 Demand Analysis

As technology and research tends to adapt over time, many businesses offers highly
differentiated products that are so new in the market to compete with the existing one. Where in,
the customer’s expectation towards the products, whether classic or substitute, in the market leads
to an increase for demand.

Ever since, chicharon is considered as one of the popular snack in different places. The
crispness and tastiness of the product can’t resist by anyone as it give delight and satisfaction
feelings. However, in this modern age, some people become health conscious. Knowing that
consuming too much chicharon can be deadly as it packed with fat and cholesterol. As a result,
introducing alternative is a good decision that must take into account. This is why Mushroom
Chips and Chicharon starts to offered by some businesses in the Philippines.

When it comes to the past demand of Mushroom Chips and Chicharon, the researchers
didn’t gathered data about the historical consumption of the product itself in which they used
related product such as Pork Chicharon as a basis in getting the per capita consumption of the
household of Bataan.

Below is the table that presents the per capita data consumption of Pork/Mushroom
Chicharon in the province of Bataan.

37
 Pork/Mushroom Chicharon

Year Household Per capita Estimated

Population consumption Demand
(g) (g)

2020 849,575 4,900 4,162,917,500

2021 870,390 4,900 4,264,911,000

2022 891,715 4,900 4,369,403,500

2023 913,562 4,900 4,476,453,800

2024 935,944 4,900 4,586,125,600

2025 958,875 4,900 4,698,487,500

2026 982,367 4,900 4,813,598,300

2027 1,006,435 4,900 4,931,531,500

2028 1,031,093 4,900 5,052,355,700

2029 1,056,355 4,900 5,176,139,500

Table 3.3.1 Demand for Pork/Mushroom Chicharon based on per capita

The table above shows the historical per capita consumption of Pork/Mushroom
Chicharon in the province of Bataan in the past five years. For the per capita consumption, it was
recorded that there are 49 packs of Pork/Mushroom Chicharon that a household population
consumed annually, assuming that each pack is equivalent to 100 grams. From there, the per
capita consumption which is converted into grams will be 4,900 grams.

The demand (g) was obtained by multiplying the population and the per capita
consumption of pork/mushroom chicharon:

Estimated Demand (g) = Household Population x Per Capita Consumption of

Pork/Mushroom Chicharon

38
 Figure 3.3.1 Do you eat Mushroom?

The chart above shows the result of conducted survey. Based on the findings, out of 300
respondents, 95.7% answered they do eat or consume mushroom which means the researchers
assume that they may also consume the Grande Mushroom Chips and Chicharon.

Figure 3.3.2 How often do you eat mushroom?

39
 The chart above presents the findings of consumption basis of households. According to
the survey conducted by the researchers, out of 300 responses, 42.3% answered that they
eat/consume mushroom once a month, followed by 23% which are once a year, 20% said that
they consume it twice a month and 7.7% responded that they consume mushroom twice a year.

Figure 3.3.3 Are you willing to try our Mushroom Chips/Chicharon?

The chart above shows the willingness of the respondents to try mushroom chips and
chicharon wherein 98.7% of them responded “Yes”.

Figure 3.3.4 How many grams of mushroom chips can you consume in a day?

40
 The chart above presents the survey findings on the current and emerging consumption
patterns and habits of households in Bataan province with regard to mushroom chips and
chicharon. Where in, 40% of them answered that they could consume 100 grams of chips,
followed by 35.3% that are 70 grams, and 24.7% responded 50 grams when it comes to the
consumption of mushroom chips and chicharon per day.

Mushroom Chicharon

Year No. of Household Per capita Estimated

Population consumption Demand
(g) (g)

2022 219,304 36,000 7,894,944,000

2023 224,677 36,000 8,088,372,000

2024 230,182 36,000 8,286,552,000

2025 235,821 36,000 8,489,556,000

2026 241,599 36,000 8,697,564,000

2027 247,518 36,000 8,910,648,000

2028 253,582 36,000 9,128,952,000

2029 259,795 36,000 9,352,620,000

Table 3.3.2 Demand for Mushroom Chicharon based on survey

The table above shows the projected demand of the product in the province of Bataan. It
is computed by multiplying the number of household population and the per capita consumption
of the product where 40% of the respondents answered that they could consume 100 grams of
mushroom chips and chicharon in a day which the researchers conclude that they could consume
36,000 grams in a year.

For the year 2022, the estimated demand is 7,894,944,000 and up to 9,352,620,000 for
year 2029. This marked a positive increased in demand for each year which gives the proponents
an idea that households become possibly active when it comes to the consumption of the
mushroom chicharon. Hence, give the business a competitive advantage as if there is an increase
of potential customers in year ahead.

41
 Estimated Demand (g) = No. of Households x Per Capita Consumption of Mushroom
Chicharon

3.4 Supply Analysis

Supply analysis helps the company determine its current position, as well their rivals,
whether or not their product and services would give competitive share in the market.
Furthermore, the market has become active as different businesses established themselves with
almost the same and similar product offering that leads to an increase in competition and
production.

Grande, one of the business situated in Bataan, offer a innovative and healthy type of
snack which is the mushroom chicharon. Though, it is considered new, but there are some
businesses that produce and sell what Grande is offering.

Company Location Annual Production Market Shares

Capacity
(g)

Gloria’s Delicacies Bataan 648,000 5.12%

Mom’s Haus of 388,000 3.07%

Mushroom Cavite

42
 Kuya Toti’s Bataan 180,000 1.42%
Mushroom Products

Casi’s Mushroom Bataan 1,080,000 8.54%

Better Snacks Quezon 1,800,000 14.23%

Buttons Up Cavite 2,520,000 19.92%

Trees and Mushroom Pampanga 900,000 7.11%

Drakey’s Mushroom Bataan 1,296,000 10.24%

JA Lees Cavite 3,600,000 28.45%

T’s Mushroom Cavite 240,000 1.90%

Crisps

Total 12,652,000 100%

Table 3.4.1 Local Manufacturers and Producers of Mushroom Chips and

Chicharon

The table above presents the local manufacturers and producers of mushroom chips and
chicharon inside and outside Bataan. Researchers accumulate the following data by visiting their
Facebook pages and online shop. As for the data gathered, JA Lees Company has the highest
shares with 28.45% while Kuya Toti’s Mushroom Products with 1.42% share is the least one.

In getting the annual production of each company, the researchers used the formula stated
below:

Product produce per day

× no. of working days in a month

= monthly production

monthly production

× 12 months

= annual production

43
 In getting the market share of the following company, the researcher used the formula
stated below:

Production capacity per company/Total Production × 100% = Market Share

Year Production Production Growth

(g)

2022 12,652,000 10%

2023 13,917,200 10%

2024 15,308,920 10%

2025 16,839,812 10%

2026 18,523,793 10%

2027 20,376,172 10%

2028 22,413,789 10%

2029 24,655,168 10%

Table 3.4.2 Production of Mushroom Products in Bataan in grams

The table above presents the data production of mushroom products in the
province of Bataan where in data were derived from the competitors annual production
data. For the year 2022, the total production of mushroom chicharon in the province was
12,652,000 grams, 10% or 0.01 were used as the production growth rate. From there, the
researchers multiplied the data from 2022 by its production growth, added to the current
year data, in able to project the data from following years. In year 2029, there will be a
total of 24,655,168 grams of mushroom chicharon.

2022 data x 10% = result

result + current data (2022) = 2023

Year Proposed Annual Total Supply Market Share

Production (g)
(g)

44
 2023 28,800 13,917,200 0.21%

2024 31,680 15,308,920 0.21%

2025 35,040 16,839,812 0.21%

2026 38,400 18,523,793 0.21%

2027 42,240 20,376,172 0.21%

Table 3.4.3 Future Market Share of Grande

Table 3.4.3 presents the future market share of the business. The researcher made a 5
years projection whereby data of proposed annual production were derived from the Chapter 4,
Table 4.3 of the study while data of total supply were already shown in Table 3.4.2 of this
chapter. From there, the data from proposed production were divided to the total supply and
multiplied by 100% in order to get the market share of the business for the next five years.

3.5 Demand and Supply Gap Analysis

Year Demand Supply Unsatisfied

(g) (g) Demand
(g)

2022 4,369,403,500 12,652,000 4,356,751,500

2023 4,476,453,800 13,917,200 4,462,536,600

2024 4,586,125,600 15,308,920 4,570,816,680

2025 4,698,487,500 16,839,812 4,681,647,688

2026 4,813,598,300 18,523,793 4,795,074,507

2027 4,931,531,500 20,376,172 4,911,155,328

2028 5,052,355,700 22,413,789 5,029,941,911

2029 5,176,139,500 24,655,168 5,151,484,332

Table 3.5.1 Demand-Supply Gap Analysis based on per capita

The table above demonstrates the demand-supply gap analysis based on per capita where
in tables where derived from demand and supply analysis part of this chapter. With that, the
researchers found-out that there’s an unsatisfied demand in the part of the consumers as the
business didn’t have enough supply to cater it.
45
 Year Demand Supply Unsatisfied
(g) (g) Demand
(g)

2022 7,894,944,000 12,652,000 7,882,292,000

2023 8,088,372,000 13,917,200 8,074,454,800

2024 8,286,552,000 15,308,920 8,271,243,080

2025 8,489,556,000 16,839,812 8,472,716,188

2026 8,697,564,000 18,523,793 8,679,040,207

2027 8,910,648,000 20,376,172 8,890,271,828

2028 9,128,952,000 22,413,789 9,106,538,211

2029 9,352,620,000 24,655,168 9,327,964,832

Table 3.5.2 Demand-Supply Gap Analysis based on survey

The table above presents the demand-supply gap analysis based on survey in which data
were provided in Table 3.3.2 of demand and Table 3.4.2 of supply analysis part of this chapter
were used to determine the gap. From there, there will be an unsatisfied demand from year 2022
to year 2029.

MARKETING AND PROGRAM SYSTEMS

3.6

A marketing and program systems is an interdependent and considerate designed set of

activities that enables a business to achieve its marketing objectives. The marketing objectives are
considered to be a strategic sales goal that fit strengths, thus, a good way to extend a business in
its current situation. In order to build strong customer relationships and maximize sales, the
application of every possible marketing tool must be done.

3.7 Marketing Personnel

46
Sales Staffs

Duties and Responsibilities:

 Serves customers by selling products and meeting customer needs.

 Services existing accounts, obtains orders, and establishes new accounts by
planning and organizing daily work schedule to call on existing or potential sales
outlets and other trade factors.
 Focuses sales efforts by studying existing and potential volume of dealers.

Sales Staffs

Duties and Responsibilities:

 Submits orders by referring to price lists and product literature.

 Monitors competition by gathering current marketplace information on pricing,
products, new products, delivery schedules, and merchandising techniques.

Qualifications:

 BA/BS University degree with a concentration in marketing, promotions,

advertising sales, or business administration preferred
 Equipped with office software and phone systems skills
 Negotiation
 Product knowledge
 Presentation expertise
 Customer Service

Position No. of Employees Monthly Salary Annual Salary

Sales Staffs 2 Php 17,000 Php 204,000

Total 2 34,000 408,000

Table 3.7.1. Marketing Officers and Key Personnel Compensation

The table above shows the number of needed employees in each position of Grande
business and its corresponding salary to be received monthly and annually.

TERMS AND CONDITIONS OF SALE

3.8

47
 The Grande conducts their business online in which products are advertised and available
via Facebook page. The customer can avail the mushroom chips either in cash or on account
basis. The term on credit sales will depend on the agreement of both parties. If a customer avail
bulk of mushroom product, they can pay half percent in cash and the other half percent on
account. There will be a 2% discount if they settle the full payment within 10 days and there will
be no available discount if the customer fails to pay in full within 10 days.

PRICING STRATEGIES

3.9

As a new entrant in the food business industry, it is important to utilize the pricing
strategy of a business. The price competition of mushroom chicharon is observable increasing.
They must make a decision that will be effective for them, whether their prices will be higher,
lower, or the same as those of their competitors. This policy has an impact on every aspect of the
company. Businesses that offer high markup prices for their products in relation to their
competitors has a risk of losing their customers. Since there are chances that the business will be
forced to add markup price due to increase in some ingredients on the market. The researchers
also found that customer sometimes see low prices as simply good deals.

It is significant to get the right pricing since it will boost your company sales and provides
better profit for the business. The selling price of mushroom chicharon is effective than other
selling prices in the market. The Grande's mushroom chicharon are priced at a level that attracts
more potential customers to avail their product compared to other competitors. Many customers
always purchase quality products with reasonable price.

Product Estimated Price

(per pack)
100g of Mushroom Chips and Php 120
Chicharon
Table 3.9.1. Price List of Grande Products

The table above presents the price list of Grande. The price of the products depend on
how much the raw materials cost and labor pricing = Raw Materials + Labor. These are the most
48
important things to consider in putting the right price for a certain products, the details of the
pricing strategies will be discussed further in the next chapters of this study.

BRANDING AND PACKAGING

3.10

Brand creates recognition that leaves impression in the mind of a customer. It enables
your consumers and customers to understand what to anticipate from your business. Thus, a
strategic way for a business to stand-out from the competition. Emphasizing what the business is
offering that defines them better than others. Through branding, there will be an accurate
reflection of the company's identity and desired public perception.

In addition, a good packaging also plays vital role for every business. It ensures the
product safety before it gets distributed, stored, sold, and used by the customers. Also, creating a
design with useful and appealing packaging or container for an item may give company a
competitive edge over its rival as it helps them entice their customer. It may act as a persuasive,
colorful, and silent salesman during the transaction as a successful method of encouraging
impulse buying.

49
 Figure 3.10.1 Grande’s Branding and Logo

The figure above shows the branding and logo of the business. Grande is the brand of the
business which came from the owner’s surname. The mushroom with a crown represents in
general the mushroom products that the business offered.

Figure 3.10.2 Grande’s Packaging

Figure 3.10.2 shows the chosen packaging for the mushroom chicharon product of the
business. The black themes were used to adapt in the color of the logo. Researchers used a plastic
container as a packaging to secure the safety of the product.

50
CHANNELS OF DISTRIBUTION

3.11

The channel of distribution simply means the path or route through which product moves
from manufacturer to ultimate customer. It is through distribution channels that businesses are
able to bring their products, hence, overcome the place barrier in delivering the products right to
its customers.

Figure 3.11.1. Direct Distribution

The figure above shows the existing channel distribution that the business are using
where in manufacturer or producers carried out the tasks from production to selling activities of
the product. When the product is ready, it is directly distributed to the final buyer. Since the
association has no physical store for the time being, ordering can be done through the means of
technologies while deliveries are handled through face-to-face contact.

51
 Figure 3.11.2. Indirect Distribution

The figure above shows the proposed channel distribution of the business. In an indirect
distribution, the organization can distribute the products through different intermediaries such as
retailers or wholesalers who usually buy for resale and offer to its final consumers. Still, ordering
can be done through the means of Internet while deliveries are handled through face-to-face
contact. With this, it will broaden the engagement of the association in the market. They can also
obtain distributor support that can provide and promote their product information more even
when the business do not have physical store.

52
PROMOTION AND ADVERTISING PROGRAMS

3.12

Advertising is a tool and means of communication to raise awareness with users of the
product or service. It is a promotional activity which aims to sell products or services to the target
audience, attract their attention, and persuade them to purchase the product or service that is
being offered. Thus, promotion is an entire set of activities that communicate the product, brand,
and service to the user.

As the association just started their business transaction in the market and does not have a
physical store due to some reasons, it will be difficult to reach a large number of potential buyers
in person. So, the association uses social media platforms, specifically Facebook Page as a
marketing tool to advertise their product. Though the business does not have a physical store,
through the means of the internet where most people engage in, it will be easy to promote the
product to different types of consumers in the market. The Cabog-Cabog Mushroom Growers
Association uses Facebook not just to promote the product but also to provide information about
the product such as the price, benefits, available different flavors, ordering instructions, and
contact information. In that way, gaining the trust of consumers will not be difficult. Therefore,
the business will focus solely on social media advertising – posting pictures and videos related to
the product and the business’ promotional activities, and customer feedback to develop
meaningful connection to target audience. Aligned with this, the researchers have the following
promotional strategies that the business can use to increase sales;

TikTok as a social media channel

TikTok as one of the most popular social media channel right now. Having this platform
with almost 1 billion active users may help Grande grow its business. Posting of video content,
sales and marketing, and engagement are all possible with this platform. Grande can reach its
target audiences by having a short, digestible video snippets that describe what a company does
and how it will benefit the viewer can be used by businesses to produce a related content that will
draws attention. Furthermore, the application is easy to manage as it gives a starting tutorial that
is considering a big help for every user who’s just starting their business online.

53
 Grande will starts posting their short video advertisement on their TikTok account to
establish the online identity of their business. And also, to adapt with the current trend and ways

of promoting their product in a big user-based platform.

Product discounts and coupons

For retaining customers, the business will offer sales promotions for a specific time
period to encourage them to buy bulk orders. The association may consider having digital
endorsement, sponsorships, and promotional events to advertise the mushroom chips and
chicharon product in the market. They may also consider different types of sales promotions such
as discounts and coupons to entice the customers to purchase.

54
Work Plan

Duration/Date Marketing How it will be Personnel Marketing

Activities executed? Involved Cost

June 2024
Collaboration
Agreement to
1 – 2 Months with existing Chief Php 0
sales and
executive
businesses such
distribution of officer / owner
as Pasalubong
product.
centers and
stores.

March - June
Distribution of Contacting
2023
digital different social
advertisement media pages to Sales Staff
2 days Php 750
in partnership build
with operating transaction
Facebook pages about paid
in Bataan. Facebook
advertisement

Every
Food Bazaar Seek for
December of Sales Staff Php 10,500
the Year mayor’s
approval,
3 days
permit.

April and
Business to Cross-promote
December Chief Php 2,500
2025 Business brand on social executive
officer / owner
marketing media
7 days

August 2023 Php 4,900

House to House Distribution of
Sales staff

55
 7 days marketing flyers

Total Php 18,650

Table 3.12.1 Marketing Activities

The table above shows the marketing activities that the business will have or does in the
upcoming days, month and year. This will help the business to introduce and advertise their
product into the general public which may lead to increase of sales.

Collaboration with existing businesses

It is a practice of working together towards a common goal or purpose. This allow the
businesses to grow and increase their competitiveness in many levels. With that, Grande will
collaborate with other businesses established in the province such as Pasalubong centers and
stores to sell and distribute the mushroom chicharon to its potential customer. It aims to increase
the sales of the business and grow prospects.

Digital Advertisement

It is a form of marketing and advertisement to promote products and services to audience

through online channels. It helps businesses to establish online presence and convert prospects
into real consumers. In lined to this, Grande will make use of their social media account. The
business will start posting and updating with regard to their product offerings.

56
Food Bazaars

It is a form of marketing activity consists of rows of shop or stalls selling goods that
allows businesses to introduce their product to the market, interact with potential customers and
consumers as well as gives competitive advantage in the market. Therefore, Grande will join or
start a bazaar that enables the business to introduce the product in a wider audience. This help the
business earn brand reputation.

Business – to – Business Marketing

It refers to the marketing of products to other businesses which allows them to resell or
use the product to support their works. It helps the business to gain more customers, improved
brand awareness, and increase sales. In connection, Grande will transact with other businesses for
product retailing. This helps the business boost their sales and image in the market to entice the
potential customers to try the product.

57
House – to – House Marketing

It is also called door – to – door, is a type of direct selling by calling upon potential
consumers at their homes with or without an appointment. It enables the business to gain wide
distribution at no risk and little cost. In relation, the sales staff of Grande will visit different house
to distribute fliers about the product. The staff will also be doing personal selling strategy

58
PROJECTED SALES

3.13

This section establishes the expected annual volume of sales for the next five
years based on the preceding supply-demand analysis, the proposed marketing program, and the
proposed company’s competitive position. The selling prices and sales forecasts for the next five
years are presented. Assumptions for arriving at the figures are elaborately discussed.

Year Annual Production Product Cost Projected Sales

(g)

2023 28,800 Php 120 3,456,000

2024 31,680 Php 120 3,801,600

2025 35,040 Php 120 4,204,800

2026 38,400 Php 120 4,608,000

2027 42,240 Php 120 5,068,800

3.13.1. Projected Sales of Mushroom Chicharon

Table 3.13.1 presents the projected sales of the business. In order to get the following
data, the researchers multiplied the annual production of the business to the product cost. From
having a 28,800 g of produced mushroom chicharon yearly, it can generate a net sales of
3,456,000. And after a 10% mark up, the projected sales of the business in year 2027 would be
5,068,800.

59
 CHAPTER IV
TECHNICAL STUDY

The Technical Study identifies whether the process is capable of producing the

product at the desired quality level at a reasonable cost. It presents the technical

description of the product, manufacturing process, production schedule, production cost

requirement, building structure and machinery and equipment, and cost of capital

expenditure.

PRODUCT OR SERVICES

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 Figure 4:1.1 Mushroom Chips/Chicharon

Grande Mushroom Chicharon was the first to sell mushroom chips/chicharron in

the Philippines' Cabog-Cabog Bagac, Bataan. Mr. Mykel Grande, the proprietor of the

small business, is asking for advice on their mushroom company. Mushroom Chips

currently come in a range of flavors as a result of the endeavor. Simple salted, cheese,

barbecue, sour cream, spicy taste, garlic, spicy barbecue, salted egg, spicy garlic, and

chili cheese flavors are available. They offer two sizes: full size and bits. Mushroom

chips, among other things, help lower bad cholesterol, improve the heart and immune

system, lessen diabetes, and increase immunity. The major ingredient in their mushroom

chips is oyster mushrooms.

Figure 4.1 Oyster Mushrooms

4.1 RAW MATERIALS AND SUPPLIES

61
Technical Analysis

This portion assesses the technical capability of the company to sustain the

demand of production of the product. It describes the manufacturing processes and

operation of the proposed business. It determines whether the business has the required

technical expertise or knowledge to process the product, the production process, the

availability of raw materials, the efficiency of production, and the expected cost of the

proposed capital expenditures.

The manufacturing process of Mushroom Chips/Chicharron starts with the

receiving of fresh oyster mushrooms from the supplier followed by measuring, washing

and rinsing, mixing of dry ingredients, frying, de-oiling, weighing, flavoring, and

packaging. The sources of fresh oyster mushrooms are suppliers from San Fernando,

Pampanga.

INGREDIENTS:

● Fresh Oyster Mushroom

● White Flour

● Seasoning (Ginisa Mix)

● Flavorings

● Canola Oil (Simply Oils)

PACKAGING MATERIALS:

● Food Grade Ziplock (120 grams)

● Vinyl Printed Sticker

The table below indicates the budgeted cost of the stated ingredients and

packaging materials. The amounts presented are based on the latest suggested price from

the supplier.

62
 Table 4.1 Annual Cost of Raw Materials of Mushroom Chips/ Chicharon

4.2 MANUFACTURING PROCESS

This part of the study discusses the entire lettuce production beginning with the

preparation of raw materials and supplies to packaging.

START

HARVESTING OF
MUSHROOMS

WASHING & RINSING DELIVERY

MIXING OF DRY PACKAGING

INGREDIENTS
63

FRYING DE-OILING FLAVOURING

 Figure 4.2 Manufacturing Process of Mushroom Chips/Chicharon

The mushroom chip production is similar to the other types of chips, which starts
from receiving from the supplier to the packaging stage.

Step 1: Receiving Oyster Mushrooms. First, the production team will receive the oyster
mushroom from the supplier, and the employee will check the quality standards of the
mushroom.

Step 2: Measuring the kilogram of mushrooms and other ingredients that we will use
using a weighing scale and measuring cup, and tools.

Step 3: Rinsing, fill a large bowl halfway with water and toss the mushrooms in the
water and gently remove the excess dirt. Carefully separate and slice the mushroom using
your hands with gloves into pieces to avoid crushing it.
Step 4: Mixing of Dry Ingredients, simply combine 1.4 grams of ginisa mix with 1
kilogram of flour and stir it in the container until it is blended. Gently toss them in the
flour mixture to coat thoroughly. Lift the mushrooms from the flour in the strainer and
shake off any excess flour to achieve the desired flour thickness.

Step 5: Frying, pour about 4 liters of oil into a heavy pot, and heat the stove to high
temperature. Maintain the temperature range by adjusting the heat. It's best to use a
thermometer to check the temperature, but dipping the ladle into the oil also works.

NOTE: If the oil immediately bubbles around the ladle, it's ready (if it doesn't, it's not hot
enough; if it bubbles quickly and violently, it's too hot).

If the oil is ready, deep the 1 kilogram of mushrooms in oil to form a single layer; if the
mushrooms are too crowded on the pot, they will become soggy and oily rather than
cooking evenly and turning golden and crunchy.

64
Fry for at least 15 to 30 minutes, or until the mushrooms are golden to medium brown
and tender all the way through. Transfer the mushrooms to a strainer using tongs or a
slotted spoon.

Step 6: De-oiling, Put the mushroom chips manually to the centrifugal de-oiling machine
to remove excess oil.

Step 7: Weighing, With the use of a weighing scale, sort the grams of mushroom chips
before the packaging.

Step 8: Flavoring, Mushroom Chips has a variety of flavors. Sprinkle the 1/2 teaspoon of
flavored powder on the 100 grams of mushroom chips.

Provided flavors: plain salted, cheese, barbecue, sour cream, spicy taste, garlic, spicy
barbecue, salted egg, spicy garlic, and chili cheese.

Step 9: Packaging, Resealable packaging is one of the best bags for mushroom chips.
The company’s supplier is a Shopee that has the cheapest price but good quality. Our
employees will manually put the mushroom chips into bags that keep the mushroom
secure for an extended period of time. The Ziplock bag can be securely locked in with a
seal that prevents spillage or contamination.

Production Cycle

65
 Table 4.2 Production Cycle of Mushroom Chips/ Chicharon
The table indicates the total production cycle from rinsing of mushrooms to
manually packaging of the Mushroom Chips.

Figure 4.3 Production Cycle Gantt Chart of Mushroom Chips/

Chicharron

The table chart indicates the time frame of the production cycle from receiving
mushrooms to manual packaging of Mushroom Chips.

4.3 PRODUCTION SIZE AND SCHEDULES

The proposed mushroom chips/chicharron business is located on a 200-square-meter lot

area of the property, which includes a proposed 60-square-meter production facility. The

production timeline for the mushroom chips/chicharron business over the next five years

is shown in the table below.

66
 Table: 4.3 Production Schedule (packs)

The table above shows the production of the mushroom business for the next five

years, right from the opening year 2023 up to the year 2027. It is indicated here that 120

packs of mushroom chips will be produced each day for 240 operating days in a year.

And with a 10% increase in production annually, as a result, the capacity of the

mushroom business to produce Mushroom Chips in the year 2027 is 176,160 pieces.

4.4 MACHINERY AND EQUIPMENT

Machines and equipment have an important role in the production of Mushroom

chips/ Chicharon. A machine can easily complete tasks that are too difficult or delicate

for human muscles to complete. To increase the shelf life of mushrooms, drying is

necessary, and this process demands more force. Such tasks would not have been

accomplished without the use of machines.

Without the aid of a machine, it takes a day to partially dry a mushroom, but with

machinery, it only takes a minute. Machinery is valued based on how quickly it operates,

and in the current world, speed is the most important factor.

DE-OILER MACHINE

67
 Figure 4.3 De-oiling machine-

The deoiling machine is suitable for the food processing industry and plays a very

important role in the fried Mushroom Chips and Chicharon production. It is mainly used

for de-oiling after frying, so as to keep the appearance of the material and remove the

excess oil in the mushroom chips. The deoiling process can make mushroom chips

contain less oil and be crispier and tastier. What’s more, de-oiling helps reduce the

manufacturing cost of mushroom chips.

Using the Centrifugal principle, this de-oiling machine adopts the anti-shock system, so

the device will not shake during the deoiling process. The motor drives the tank to move

at a high-speed movement of the material in the tank causing the oil to splash from the

surface of the material onto the liner to achieve the effect of de-oiling.

SPECIFICATION:

Model TKTY-400

Power 1.1Kw

Capacity 300kg/h

68
Weight 360kg

Dimension 100*50*70cm

4.4.1 EQUIPMENT

Equipment is vital in the operations of a company to provide the technical support

needed by the company’s personnel in carrying out its operating process, among its other

essential business functions. Therefore, the selection and purchase of the necessary

equipment is one of the determining factors of the efficiency and effectiveness of the

company’s future operations, and for that reason it should be given reasonable diligence

and due care.

SCISSORS

Figure 4.4 Cutting Scissors

Small cutting scissors will be very useful for collecting small mushrooms such as oyster

mushrooms that are used in mushroom chip production. The base should be carefully cut

with scissors or a knife tugged or twisted off.

STRAINER

69
 A kitchen device that is most used to strain liquids away from other ingredients

but also to occasionally sift ingredients away from larger ingredients. Also, to shake off

excess breading in the mushroom chips. They come in a variety of shapes and sizes,

depending on the application but one feature is essential, strainers are designed for easy

removal and cleaning.

SPECIFICATION:

Brand AMCO

Material Stainless Steel

Handles Two

Dimension 32cm x 22 cm

STAINLESS FOOD TRAY

Figure 4.6 Stainless Food Tray

A tray is a flat dish or container that’s used to carry or serve food. Stainless Steel

Tray provides durability and strength. And with the help of a strainer this tray separates

70
 extra oil. Using a fried food tray made of high-quality stainless steel, you can eat

healthily by using less oil while frying the mushroom.

SPECIFICATION:

Brand No brand

Material Stainless Steel

Depth 4.20 cm

Dimension 40 cm x 30cm x 4.8cm

STAINLESS STEEL DEEP BASIN

Figure 4.7 Stainless Steel Deep Basin

SPECIFICATION:

Brand RODCRIS

Material Stainless Steel

Basin Width 36 cm

Basin Height/Depth 14 cm

STAINLESS STEEL WOK

71
 Figure 4.10 Stainless Steel Wok

A wok is a deep round-bottom cooking from China. Woks are used in a range of

Chinese cooking techniques including stir-frying, steaming, pan-frying, boiling, and

making soup. Unlike a cast iron or carbon steel wok, a stainless-steel wok doesn't require

seasoning. An aluminum layer is positioned between two 18/10 stainless steel layers in a

high-quality 3-ply wok. On high heat, a 3-ply stainless steel wok performs well. There

are no hotspots and the heat is distributed evenly across the space.

SPECIFICATION:

Brand No brand

Cookware Material Stainless Steel

Cookware Compatibility Electric, Induction Ready, Gas Range

Cookware Features Pour Spout

Pan Type Saucepan

Cookware Diameter 40 cm

SLOTTED LADLE

72
 Figure 4.11 Ladle

A slotted spoon is a type of spoon used for preparing food. The phrase can be used to

refer to any spoon that has grooves, holes, or other openings in the bowl that permit

liquid to pass through while keeping the heavier solids on top.

SPECIFICATION:

Package Dimensions 36.1cm x 10.9cm x 1.3cm

Item Weight 6.4 ounces

Material Stainless Steel

Brand GXONE

Style Heavy Duty

PLASTIC GLOVES

Figure 4.12 Plastic Gloves

Vinyl gloves designed for the foodservice industry are cozy, secure, and latex-

free. They can be employed for routine jobs, chopping, cooking, serving, and even low-

risk janitorial work. Wearing disposable gloves is mostly done to avoid cross-

73
 contamination, which is when dangerous bacteria are transferred from one person, place,

or thing to another. This frequently occurs when working in a kitchen and transitioning

between duties like chopping the oyster mushroom.

SPECIFICATION:

Color Clear

Material Polyvinyl Chloride

Number of Gloves 100 Gloves

Style General Purpose

Texture Smooth

Thickness 3.5 Mil

Heavy Duty Gas Stove Burner Single Cast Iron Stove

Figure 4.12 Heavy Duty Gas Stove Burner Single Cast Iron Stove

74
 SPECIFICATION:

Brand Homestar

Stove Type Gas

Automatic Ignition Switch

Heavy Duty

FURNITURES

KITCHEN TABLE

The cooking table is the location where we come together in daily life to rest,

communicate, work, or play—alone or with others. The table also tends to increase

the cooking surface. The

two-part flexible surface offers a place to dine, cook, and prepare food. It is made of solid

mahogany, and the white trestle legs are made of durable wood.

CHAIR

75
 Figure 4.15 Wooden Chair

4.5 PLANT LOCATION

Table 4.5 Costing for Machine, Furniture and Fixture

Maintenance of de-oiler machine:

To maintain the De-oiler machine, oil, and dust in the machine are the problem, not the

corrosion. Clean the oil with a dishwashing liquid with water, baking soda, vinegar, and a

sponge.

1. First remove the strainer inside (if it is removable)

2. Check the shaft of the machine of it rotating smoothly (if not, another type of

maintenance should be done)

3. Clean the strainer with a dishwashing liquid and a specific amount of baking soda

with the solution. note: do not scrub the strainer roughly to avoid the scratch to the

stainless material for the dirt to sink in.

76
4. Same procedure should be done inside the machine. Plug the drain hole to clean

properly the sides to remove oil and dirt. And do not forget to clean the drainage tube, to

use the oil removed from the snacks.

5. put it all back together after drying it with a clean cloth.

4.6 Plant Location

The profitability and general success of the company are highly dependent on the

location of the plant. One of the primary objectives of the firm is to maximize profits by

reducing production costs, and this may be accomplished if the business location is

situated in a suitable area where all the necessary elements, such as labor, raw materials,

and other resources, are readily available. The operation of the business is greatly

impacted by all the important aspects that have a big impact on the company's

profitability.

The plant location of the mushroom chips/chicharron is located at Cabog-Cabog,

Balanga City. It is a 200-square-meter lot area, which includes a proposed 60-square-

meter production facility. The owner chooses other crops aside from the others that can

be seen near him. The best option he got is a mushroom specifically, the oyster

mushroom. Out of that organic material, the product that can be sold to the market is the

77
fried mushroom chip. Additionally, the owner's location is close to other mushroom

farmers who could be alternative suppliers, such as Limay and Orion.

The target customer of his company is not a barrier to the location he chooses to

place his facility. They can distribute or deliver their product to the small store in town

and depends on the order they receive online despite their rural location.

Figure 4.15 Business Location

4.7 PLANT LAYOUT

The mushroom chip/chicharron business proposed facility layout comprises a

one-story building that depicts several aspects of the product's processing system. There

is the production facility/area, which is where the production/processing is done. This

plan is based on the "Process Layout" model, in which workflow is organized around the

manufacturing process, and workers were divided into groups to accomplish jobs such as

mushroom rinsing, dry ingredient combining, mushroom frying, de-oiling, flavoring, and

packaging.

This component part shows the proposed blueprint layout and the

facilities that go with it for manufacturing and production

78
 Figure 4.16 Proposed Plant Layout of Cabog-Cabog Mushroom Growers Association.

4.8 STRUCTURE

The area of the land is 200 square meters which is allocated for the manufacturing

area of the company. The proposed facility has an estimated useful life of 10 years and

uses a straight-line depreciation method.

Figure 4.18 Front View Proposed Building Structure of Cabog-Cabog Mushroom Growers
Association.

79
 Figure 4.17 Front View of Proposed Building Structure of the Production Area

Figure 4.19 3D View of the Proposed Building Structure of Production Area (Exit Area)

Figure 4.18 3D View Proposed Kitchen Area of Cabog-Cabog Mushroom Growers Association.

80
 Figure 4.19 3D View of the Proposed Building Structure of Production Area (Preparation Area)

Figure 4.20 3D View of the Proposed Building Structure of Production Area (Cooking Area)

      

Figure 4.22 3D View of the Proposed Building Structure of Production Area (Storage Area)

81
 Figure 4.22 3D Front View of Proposed 600 Fruiting Ba

Figure 4.23 3D View of the Proposed Building Structure of Production Area (Packaging Area)

The above figures show the proposed building structures of the mushroom chips

business. The structure is composed of the Production Area where mushrooms will be

processed to make mushroom chips. The structure was built in a vacant lot of Mr.

Grande. The estimated area where the building structure is situated is about 200.00 sqm.

The proposed Production Area has an estimated area of 60 sqm.

Below is the list of materials and the corresponding prices used in building the

Production facility/ area of the Mushroom Chips Business.

MATERIAL QUANTITY UNIT COST TOTAL COST

200 pieces 10.00 2,000.00

Hollow Blocks

2 pieces 170.00 340.00

Rebar #10

82
 2 pieces 190.00 380.00
Rebar #9

Galvanized Iron
10 pieces 80.00 800.00
Sheets Ordinary
(Yero)

KILN Dry Wood 8 pieces 70.00 560.00

(4x4)

8 pieces 400.00 3200.00

Plywood Ordinary

10 pieces 180.00 1800.00

Glossy Tiles (60x60)

150 pieces 10.00 1500.00

Bamboo (10ft)

4 pieces 49.00 196.00

Outlet

2 pieces 345.00 690.00

Breaker

2 pieces 40.00 80.00

Switch

2 pieces 120.00 240.00

Faucet

1 piece 1,499.00 1,499.00

Exhaust Fan

1 piece 780.00 780.00

Fire Extinguisher

1 gallon 700.00 700.00

Wood Paint

2 gallons 750.00 1500.00

Paint Concrete

4 gallons 560.00 2,240.00

Varnish

2 cubic 500.00 1000.00

Sand

2 cubic 700.00 1400.00

Grava

83
 2 kilos 50.00 100.00
Nail #1

2 kilos 70.00 140.00

Nail #3

15 bags 200.00 3,000.00

Cement Bags

4 liters 50.00 200.00

Thinner

50 meters 44.00 2,200.00

Electric Wire

TOTAL 26,545.00

Table 4.7  List and quantity of materials used with pricing on KProduction Facility

Below is the summarized computation for labor expenses in the construction of

4A's Farm structures.

Labor Number of Days Per day Labor Cost

Laborer #1 14 500.00 7,000.00

Laborer #2 14 500.00 7,000.00

TOTAL 14,000.00

84
 Table 4.8 Labor cost for the building of structures 

Table 4.9 Estimated construction cost of Grande Mushroom Chicharon Structure

Useful Life 10 years

Cost of Building 26,545.00

Depreciated Cost of building 2,654.50

Table 4.10 Costing for Depreciation

4.9 LABOR REQUIREMENTS

Labor Requirements provides details of other labor you will need to start up and run your

business. Address how many people you require and what skills they need to possess. In

this business, the various types of labor that will be required for production will be

discussed in this section, along with the required staffing levels. Production Staff are

responsible for the overall production of the mushroom chips starting from the receiving

of fresh oyster mushrooms up to the packaging product inspection before it is released to

the market. The whole labor division in this business consists of three employees.

PROPOSED PRODUCTION EMPLOYEES:

85
 Table 4.11 Proposed Production employees

4.10 UTILITIES

All companies include utilities that offer multiple services such as electricity and
natural gas or specialize in just one type of service, such as water. Some utilities rely on
clean and renewable energy sources like wind turbines and solar panels to produce
electricity. In this part, we will break down the basic services of the operations of the
business- like power, light, heat, etc.

Table 4.12 Estimated Electricity Consumption per kWh

Based on Penelco Rate November 2022

Table 4.13 Estimated Water Consumption per Cubic Meter (cu.m)

Based on Balanga Water District 2022

The table shown below provides the summarized amount of consumption per day,
per month and its annual cost of utilities.

86
 Table 4.14 Utility Cost

4.11 WASTE DISPOSAL

The Cabog-Cabog Mushroom Growers Association prioritizes a healthy and

perfect environment for the mushroom to grow. To achieve that they think of something

that can provide them the benefit they want and also help them to eliminate it. Waste

Material is either Hazardous or Non-Hazardous sort the waste produced, used the waste

segregation system where the recyclable materials are sent to a recycling center while the

non-recyclable materials are sent to facilities that can be used as fuel (energy from waste

fuel) in this way they can reduce the waste on their site plus helping the environment not

only for the mushroom but also for their community.

Proper Waste Disposal Management can help them to maintain cleanliness and

also benefit them by having a clean site for production. Reducing and reusing waste can

also profit them, it is also important to consider the waste protocol in your business

because poor handling of it can affect the product and sales.

The Cabog-Cabog municipality also follows the segregation of waste in each

household before collecting it by a truck and sent to the nearest dump site. They also used

this to send the waste to the recycling center and also to save money instead of them

going to the recycling center which may cost some of their profit.

4.12 TOTAL PRODUCTION COST

Cost of Capital Expenditures

Fixed Assets

87
 It has long been used in the whole operation, also it is what the firm owns

and uses to produce income, and also a long-term tangible asset. It is mostly referred to as
land, property, and equipment.
Figure 4.24 Computation for Product Unit Cost

Figure 4.25 Computation for Direct Materials

Figure 4.25 Computation for Indirect Materials

Figure 4.26 Computation for Direct Labor

88
 Figure 4.27 Computation for Manufacturing Overhead

Figure 4.28 Computations for Annual Profit/Income

CHAPTER V
FINANCIAL STUDY

5.1. INTRODUCTION
In this chapter, the Financial Study identifies the process of finance-related
transactions to determine the Grande Mushroom Chips' performance and suitability. It
presents assumptions, projections, financial statements, schedules, and all of the financial
aspects of the company. Project cost breakdown and computation were given in this
chapter as well as the projected financial statements and financial analysis. Computations
and assumptions applications were presented in this chapter. The financial statements are
in its fair presentation.

89
 5.1.1 FINANCIAL ASSUMPTIONS
This study presents these assumptions as the basis of future productivity
performance of the company:
1. The financial statements assume a five-year projection
2. Sales projections will increase by 10% every year.
3. Cost of Sales will increase by an average of 10% every year.
4. Salaries will increase by 5% per year.
5.. Machinery and Equipment will be depreciated using the straight-line method over a
period of ten years.
6. General and administrative expenses will increase by 5% per year.
-Salaries expense, utilities expense,
7. There are no unpaid liabilities at year end.
9. There are no losses incurred in the business.
10. Keeping of cash for business expansion in 2028 roughly (5,000,000 – 8,000,000)
pesos.

5.2 PROJECT COST

The total funds needed in conducting a business transaction of Grande Mushroom
are calculated to get the actual project cost. The initial capital requirements and its
sources from both long-term and short-term. As well as the application of the projected
assumptions for the company. Schedules are presented and detailed for the project cost.

SCHEDULE 1 TOTAL PROJECT COST

FIXED ASSET AND Schedule

INVESTMENT COST

Land 240,000.00

90
 1.1
Building 40,545.00

1.2
Machineries and Equipment 83,905.00

1.3
Furniture’s and Fixtures 20,000.00

PRE-OPERATING COST

Permits and Licenses

DTI Registration 7,567.00

1.4
Mayor’s Permit 10,500

DOLE Registration 5,000

BIR Registration

Registration Fees 500.00

Documentary Stamp 30.00 530.00 23,597.00

Research and Development

Orientation and Hands-on

Training 9,000.00

Cost of Feasibility Study 10,000.00 19,000.00

Pre-operating Marketing and 1.5

Promotional Expenses 20,000.00

1.6
INITIAL WORKING CAPITAL 2,216,540.00

TOTAL 2,663,587.00

Allowance for contingencies

(10%) 266,358.70

TOTAL PROJECT COST 2,397,228.30

Table 5.1 Total Project Cost

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 Below listed are the sub-schedules for schedule 1 whereas the detailed
computation of the following amounts in their designated accounts were shown.

SUB SCHEDULES FOR SCHEDULE 1

SCHEDULE 1.1

2023 2024 2025 2026 2027

BUILDING 40,545.00 36,490.50 32,436.00 28,381.50 24,327.00

4,054 4,054 4,05 4, 4,05

DEPRECIATION .50 .50 4.50 054.50 4.50

TOTAL 36,490.50 32,436.00 28,381.50 24,327.00 20,272.50

SCHEDULE 1.2

2023 2024 2025 2026 2027

MACHINERIES/
EQUIPMENT 83,905.00 75,514.50 67,963.05 61,166.75 55,050.07

8,390 7,551 6,79 6, 5,50

DEPRECIATION .50 .45 6.31 116.67 5.01

TOTAL 75,514.50 67,963.05 61,166.75 55,050.07 49,545.06

SCHEDULE 1.3

2023 2024 2025 2026 2027

FURNITURES AND 20,000 18,000 16,00 14, 12,00

FIXTURES .00 .00 0.00 000.00 0.00

2,000 2,000 2,00 2, 2,00

DEPRECIATION .00 .00 0.00 000.00 0.00

18,000 16,000 14,00 12, 10,00

TOTAL .00 .00 0.00 000.00 0.00

SCHEDULE 1.4
92
 2023 2024 2025 2026 2027

PERMITS AND
LICENSES EXPENSE

MAYOR’S PERMIT FEE 2,000.00 2100.00 2205.00 2315.25 2431.01

SANITARY FEE 1,500.00 1575.00 1653.75 1736.44 1823.26

SERVICE FEE 750 787.50 826.88 868.22 911.63

LOCAL FIRE
INSPECTION FEE 2,500.00 2625.00 2756.25 2894.06 3038.77

BUSINESS PLATE 3,750.00 3937.50 4134.38 4341.09 4558.15

TOTAL 10,500.00 11,025.00 11,576.25 12,155.06 12,762.82

SCHEDULE 1.5

PRE-OPERATING
EXPENSES

ADVERTISING 6,500
EXPENSE .00

PUBLISHING AND 3,000

PRINTING EXPENSES .00

FOOD TASTING 10,500

EXPENSE .00

20,000
TOTAL .00

SCHEDULE 1.6

INITIAL WORKING
CAPITAL

DIRECT MATERIALS 1,218,490.00

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 326,160
DIRECT LABOR .00

MANUFACTURING
OVERHEAD 672,100.00

TOTAL 2,216,750.00

SCHEDULE 2 CAPITAL CONTRIBUTIONS

Michael Grande 2,397,228.30

Total Capital Contribution 2,397,228.30

Table 5.2 Capital Contributions

In this table, the capital contribution of Michael Grande is shown. As the
company is solely owned by him, he invested his personal funds and liquified his assets
in order to come up with this capital contribution.
SCHEDULE 3 PROJECTED SALES

Year Units Sale Price Net Sales

(packs)

3,45
2023 28,800 120.00 6,000.00

3,80
2024 31,680 120.00 1,600.00

4,20
2025 35,040 120.00 4,800.00

4,60
2026 38,400 120.00 8,000.00

5,06
2027 42,240 120.00 8,800.00
Table 5.3 Projected Sales
In this table, the company’s projected sales are shown. It reflects the five-year
assumption for the business wherein the sales are assumed to increase by 10% yearly. As
the company can generate 28,800 units per year and sell it for 120 pesos per unit, the net
sales would be 3,456,000. And after the 10% markup, the projected sales of the entity in
2027 would be 5,068,800.
94
 SCHEDULE 4 PRODUCT COST

Year Units Unit price Unit Cost

(packs)

2,216,448
2023 28,800 76.96 .00

2,438,092
2024 31,680 76.96 .80

2,696,678
2025 35,040 76.96 .40

2,955,264
2026 38,400 76.96 .00

3,250,790
2027 42,240 76.96 .40
Table 5.4 Product Cost
In this table, the company’s product costs are shown. It reflects the five-year
assumption for the business wherein the cost of sales is assumed to increase by 10%
yearly. As the company can generate 28,800 units per year and is made for 76.96 pesos
per unit, the unit cost would be 2,216,448. And after the 10% markup, the product cost of
the entity in 2027 would be 3,250,790.40.

SCHEDULE 5 SALARIES EXPENSE

2023 2024 2025 2026 2027

298,0 312,984.0 328,633. 345,0 362,318.

SALARIES EXPENSE 80.00 0 20 64.86 10

5% INCREASE PER 14,9 15,649.2 16,431. 17,2 18,115.

ANNUM 04.00 0 66 53.24 91

312,9 328,633.2 345,064. 362,3 380,434.

TOTAL 84.00 0 86 18.10 01
Table 5.5 Salaries Expense
In this table, the assumption of 5% annual increase in salaries are shown. The
salaries were computed based on the minimum wage of the province and is computed for
20 working days a month and 240 working days a year.

SCHEDULE 6 UTILITIES
95
 2023 2024 2025 2026 2027

15,75 16,5 17,3 18,232.5

UTILITIES EXPENSE 15,000.00 0.00 37.50 64.38 9

5% INCREASE PER 7 78 8 8 911.6

ANNUM 50.00 7.50 26.88 68.22 3

15,7 16,53 17,3 18,2 19,144.2

TOTAL 50.00 7.50 64.38 32.59 2
Table 5.6 Utilities
In this table, the assumptions of 5% annual increase in utilities are shown. The
utilities were computed based on the kw/h consumption of electricity and cubic meters
consumption of water in the office and other utilities that are consumed.

5.3 PROJECTED FINANCIAL STATEMENT

Detailed financial statement projections from 2023 to 2027, including projected
income statement, balance sheet, owner’s equity and cash flow statement are presented in
Tables 5.7,5.8,5.9 and 5.10 including major financial ratios. Financial statement
projections have shown satisfactory results. Grande Mushroom would not incur a net loss
up to 2027 after which its financial performance will turn around substantially, mainly
due to increased revenue driven partly from increased production and sales. Throughout
the forecast period, Grande Mushroom would maintain a strong cash position, with no
debts at the year ending period.

Table 5.6 Income Statement

96
 This table shows the Grande Mushroom’s projected income statement for 2023 to 2027,
the supporting computations are shown under sub schedules of schedule 1 in table 5.1
and other schedules in table 5.2 to table 5.5. The company will generate a 10 percent
annual increase in sales as well as in cost of sales. The general and administrative
expenses will also increase by 5% per annum. The net income for 2027 in a five-year
projection will be 1,375,080.

Table 5.7 Statement of Cash Flow

In this table all of the cash inflows and outflows of the company are listed. The
cash balance is the determinant of how much cash is still available in the company.

Table 5.8 Statement of Owner’s Equity

In this table, the capital and income of Mr. Grande are shown. There is no
additional investment made, and since he is a sole owner of the business, he does not
have to share loss and income and as projected that there is no withdrawals done in the
business for 5 years.

97
 Table 5.9 Statement of Financial Position
This table shows the assets derived by the project from corresponding liabilities &
equities (net worth). it is an overall picture of a firm’s financial condition as of a certain
time. This indicates the financial performance of the company for the preceding years
projection.

5.4 FINANCIAL ANALYSIS

This section outlines the project’s ability to absorb loans, its repayment prospects,
solvency and overall financial viability by presenting relevant ratios based on financial
projections. It includes THE Profitability ratios: calculating gross profit, operating profit
and net profit margins for each year, and average over the projected operating period.
Liquidity ratios: calculating debt to equity ratio, and debt service coverage for each year .

RATE OF
RETURN IN
INVESTMENT

2023 2024 2025 2026 2027

NET INCOME 873,489.00 979,610.35 1,105,499.21 1,230,451.79 1,375,080.48

DIVIDE BY:
TOTAL
INVESTMENT 2,397,228.30 2,397,228.30 2,397,228.30 2,397,228.30 2,397,228.30

RATE OF
RETURN IN
INVESTMENT 36% 41% 46% 51% 57%

Table 5.10 Rate of Return in Investment

NET PROFIT
RATIO

2023 2024 2025 2026 2027

NET INCOME 873,489.00 979,610.35 1,105,499.21 1,230,451.79 1,375,080.48

DIVIDE BY: 3,456,000. 3,801,600.0

TOTAL SALES 00 0 4,204,800.00 4,608,000.00 5,068,800.00

NET PROFIT 25% 26% 26% 27% 27%

98
 RATIO

Table 5.11 Net Profit Ratio

EQUITY RATIO

2023 2024 2025 2026 2027

TOTAL OWNER'S 3,270,717.3

EQUITY 0 4,250,327.65 5,355,826.86 6,586,278.65 7,961,359.12

DIVIDE BY: TOTAL 3,270,717.3

ASSETS 0 4,250,327.65 5,355,826.86 6,586,278.65 7,961,359.12

EQUITY RATIO 100% 100% 100% 100% 100%

Table 5.12 Equity Ratio

Financial statement projections have shown satisfactory results. There would be

no liabilities so there is a 0% in debt and debt equity ratios. The rate of return in
investment was positively increasing from 36% to 57% in a span of five years. The net
profit ratio resulted about 25% to 27% after 5 years. And the 100 percent equity ratio as
there are no liabilities or unpaid transaction every year end.

99
 CHAPTER VI

SOCIO-ECONOMIC STUDY

In putting up a business, there are a lot of things to be considered regarding and

concerning social responsibility. As The Grande Mushroom Products, we understand how
our business benefits the economy and society, and how our overall contribution benefits
local economies, communities and jobs. This chapter focuses on how social and
economic elements that will impact businesses and their communities interact.

CONTRIBUTION TO THE ECONOMY

Grande Mushroom Chips will boost the demand for local foods and beverages
among tourists, which will boost the local economy. The local businesses benefit
financially from visitors. Any type of business has the potential to prosper when tourists
flock to the area. As a result, everyone from business owners to employees will have
more to spend within the local economy. It will also help diversify the local economy by
generating jobs and bringing in fresh funds. This will foster a sense of connection to the

100
location, foster a variety of tourist experiences, and generate income to support the local
community’s well-being.

CONTRIBUTION TO THE ENVIRONMENT

Grande Mushroom Products main ingredient or raw material is Oyster

Mushrooms which are easy to grow. Grande Mushroom Products are sustainable as
mushroom farming emits much less carbon dioxide and requires less land than other
agricultural practices. Mushrooms have a much smaller carbon footprint than most other
sources of protein and vegetables. In addition to being savory and nourishing, mushrooms
are a sustainable food that people can feel good about eating. In addition The business
effectively follows the legal requirement of managing and disposing waste materials
properly. Ensuring that waste is disposed of and segregated in an ethical, safe and
responsible manner as a result it reduces negative impact in the environment.

CONTRIBUTION TO THE COMMUNITY

Grande Mushroom Products will provide a large amount of work openings and
possibilities to people who have the essential and suitable skills and knowledge for the
production. For job openings, candidates with sufficient knowledge and experience in the
sector in which the business operates are also taken into consideration. Employee
motivation will increase since they will receive adequate pay, perks, and compensation in
exchange for their efforts. This will lead to the efficient and effective labor of the
businesses’ productivity.

CONTRIBUTION TO THE PEOPLE

Businesses prioritize their customers. This is to provide them with opportunities

to use our product while also being a part of our growing organization. We tend to
provide people opportunities by allowing them to work with us, particularly in our
manufacturing company, in order to produce such a competitive and high-quality
workforce and products. We are able to make and contribute not only to our consumers,
but also to the community, industry, and local government in general by providing a well-
trained community and a developed industry.

101
CONTRIBUTION TO THE GOVERNMENT

Mushroom Grande Products will further assist the government with prompting
revenue by means of payment of permits, registration fees, licenses, and taxes from the
business' profits, which can contribute to public finances and are used for infrastructure
projects, public services, welfare programs, services, and as budget for various
departments of government. This will benefit the advancement of our country. Grande
Mushroom Products will set up the company in accordance with all applicable legal
requirements.

CHAPTER VII

SUMMARY OF FINDINGS AND CONCLUSION

This chapter shows the summary of findings that include important data regarding
the most important treatment outcomes, such as the best effect estimate and the level of
accuracy of the evidence for each event. It consists of the organization and management,
marketing study, technical study, financial study, socio-economic study, and preoperative
timetable. Finally, the proponents of the study also indicate their conclusions.

ORGANIZATION AND MANAGEMENT STUDY

This study illustrates how the firm will be organized in terms of the employees it
will hire and the administrative tasks it will carry out. In order to achieve goals,
management tracks employee engagement and assigns duties. This section also examines
the type of organizational structure, the aims and objectives, the need for personnel, and
the compensation and benefits of the company's employees. The amount of capital

102
required to launch the firm as well as the laws and rules of the organization are also
covered in this part.

MARKET STUDY

To find out the market situation in the region, whether there is a market for
mushroom goods, whether there is a sufficient supply of the raw materials required for
production, and whether the project should move forward or not, the market study
analysis is conducted to measure the and compute the predicted sales, this also comprises
the target market descriptions, demand and supply analysis, demand gap analysis,
marketing programs and systems.

SOCIO-ECONOMIC STUDY

The socio-economic study shows the benefits of the business to the economy,
environment, community, people, and government. Grande Mushroom Products was
established not only to make a profit but also to provide or offer nutritious and delicious
food to other people. It helps the community by giving job opportunities to people who
have some knowledge about this business. The company considers how it protects the
environment through the proper disposal of waste materials. The company also shows the
benefits to the government by paying taxes, permits, and registration fees that they can
use to fund public services for the development of our country. Grande Mushroom
Products contributes to the Province of Bataan's competitive economy by selling its
products to local and foreign tourists visiting the province.

PRE-OPERATION TIME TABLE

The pre-operation time table shows the pre-operational progress made to establish
the project and complete all activities within the allotted duration. These steps must be
followed in order for the company to initiate its operations, but if they are missed, they
won't be completed on time and will cause a delay. Grande Mushroom Chips /
Chicharon's goal is to stop losses.

Grande Mushroom Chips/Chicharon will adhere to such activities to ensure that

business operations run as smoothly as possible and that a lasting legacy is sustained.
Grande Mushroom Chips/Chicharon is a start-up business that’s why there are some
103
requirements that the company needs to get which include a Barangay Permit, Municipal
Mayor, DTI Registration, Bureau of Internal Revenue (BIR), Social Security System
(SSS), PAG-IBIG, or HDMF and PhilHealth for it to become legal.

PRODUCTION OR TECHNICAL STUDY

The production or technical study highlights the overall cost of production for
Grande Mushroom, including the raw materials and supplies, machinery and equipment
required and as well as the plant layout, structure, location, production schedule, and
manpower requirements. This study was conducted to determine the company’s
necessary production expenses and whether the company can improve its operations
using low cost de-oiler in order to manufacture high-quality and well dried mushroom
products.

FINANCIAL STUDY

The Financial Study shows and presents assumptions, projections, financial

statements, schedules, and all of the financial aspects of the company. Project cost
breakdown and computation were given and presented as well as the projected financial
statements and financial analysis. Computations and assumptions application were
presented, the financial statements are in its fair presentation.

CONCLUSIONS

After completing a thorough investigation and analysis, the researchers found that
the project is feasible in terms of marketing, technological, financial, and socio-economic
studies. The opening of Grande Mushroom Products in Bataan will probably be
beneficial for the region, especially to our local and foreign tourists who will visit our
province and try our mushroom chips/chicharon, which are offered as delicious and
healthy snacks. The province of Bataan will be recognized as one of those that provides
delicious yet affordable products as a result of this.

104
APPENDICES

APPENDIX A

COPY OF QUESTIONNAIRE

MUSHROOM CHIPS/CHICHARON

QUESTIONNAIRE

Great day!

We are from Balanga Campus Colleges of Bataan Peninsula State University,

majoring in Operations Management towards our Bachelor's Degree in Business
Administration. This letter will be utilized as a feasibility study project. The team will
perform and analyze a survey to figure out how delighted and what compliments its target
market has about Mushroom Chips/Chicharon's products and services.

The necessary information, inquiries, and concern will be treated with utmost
confidentiality for security reasons. There are no fees or expenses for respondents to fill
105
out this questionnaire. If you choose to participate in this feasibility study, it will
certainly have an influence. Please respond to the questions below as truthfully as
realistically as you can. The data and information gathered will be helpful in enhancing
its business competitiveness and consumer satisfaction with Mushroom Chips/Chicharon.

INSTRUCTION: Please put a check on the spaces provided for.

Name: (Optional) Age/s:

Address: Sex:

Civil Status: Occupation:

🔳Single 🔳Student

🔳Married 🔳Employed

🔳Widowed 🔳Unemployed

🔳Divorced 🔳Office worker

🔳Separated 🔳Field worker

1. What is your household income MONTHLY?

o Php 0 – Php 5,000

o Php 5,001 – Php 15,000

o Php 15,001 – Php 30,000

o Php 30,001 and above

2. Have you ever tried to eat any mushroom recipe with Mushroom?

o YES

o NO

3. How often do you eat mushrooms?

o One a year

o Twice a year

o Once a month
106
 o Twice a month

o Once a week

o Twice a week

o Everyday

4. What do you consider when eating mushrooms?

o Taste

o Health Benefits

o Quality

o Sanitation

o Price

o Presentation

5. Are you willing to try our Mushroom Chips/Chicharon?

o YES

o NO

6. How much are you willing to pay for Mushroom chips/ Chicharon in every
100grams per pouch?

o Php 90

o Php 100

o Php 110

o Php 120

7. What kind of taste do you prefer on chips?

o Salty

o Sweet

o Spicy
107
8. Where do you want to purchase this product?

o Online

o Physical Store

9. Do you have any allergic reaction when eating mushrooms?

o YES

o NO

10. Would you recommend Mushroom chips/chicharon?

o YES

o NO

10. How many grams of mushroom chips can you consume in a day?

o 50g

o 70g

o 100g

APPENDIX B

RESULTS OF SURVEY

108
 APPENDIX C

DOCUMENTATION OF ORAL DEFENSE

109
110
 APPENDIX D

CURRICULUM VITAE

111
AINGE ALEXANDRINE G. BALUYOT

Address: 0269 Lower Duale, Limay, Bataan

Contact no: 0998-223-3652
Email Address: aingeynjjj@[Link]

112
 CAREER OBJECTIVE:
To obtain a position within an established company
where I can give time and effort to meet its goals and
objectives and at the same time help me to achieve new
abilities and gain more experience.
EDUCATIONAL:
TERTIARY:

Bataan Peninsula State University

Bachelor of Science in Business Administration Major in

Operations Management

Don Manuel Banzon St., Balanga City, Bataan

2019-Present

SENIOR HIGH SCHOOL

Tomas Del Rosario College

Accountancy, Business and Management

City of Balanga, Bataan

2017-2019

SECONDARY

Saint Michael the Archangel Academy

San Vicente, Orion, Bataan

2013-2017

SKILLS:

 Multilingual
 Communication skills
 Project management

AINGE ALEXANDRINE G. BALUYOT

MYKA ERIKA N. MANALAD

Address: Sitio Maluang, Cupang Proper, Balanga City
Bataan

113
Contact no: 09958617857
Email Address: mykaerika06@[Link]

CAREER OBJECTIVE:
To continuously enhance my knowledge and skills by
getting involved in challenging work environment and utilize
them for personal and organizational growth to the best of my
ability with this company who will motivate and drive me to do
my best in order to be able to assist the company in achieving its
mission and goals.

EDUCATIONAL:
TERTIARY

Bataan Peninsula State University

Bachelor of Science in Business Administration Major in

Operations Management

Don Manuel Banzon St., Balanga City, Bataan

2019-Present

SENIOR HIGH SCHOOL

Eastwoods Academy of Science and Technology

Accountancy, Business and Management

A.H Banzon St., City of Balanga, Bataan

2017-2019

SECONDARY

Bataan National Highschool

Roman Super Highway, Balanga City

2013-2017

SKILLS:
 Multilingual
 Communication skills
 Project management
 Multitasker

MYKA ERIKA N. MANALAD

JANINE AIKA C. CERBITO

Address: Banzon St. Balanga City Bataan
Contact no: 0945-412-3235

114
Email Address: janinecerbito0@[Link]

CAREER OBJECTIVE:
To obtain a position within an established company
where I can give time and effort to meet its goals and
objectives and at the same time help me to achieve new
abilities and gain more experience.
EDUCATIONAL:
TERTIARY

Bataan Peninsula State University

Bachelor of Science in Business Administration Major in

Operations Management

Don Manuel Banzon St., Balanga City, Bataan

2019-Present

SENIOR HIGH SCHOOL

Bataan National High School

Accountancy, Business and Management

Roman Super Hi-way City of Balanga, Bataan

2017-2019

SECONDARY

Bataan National High School

Roman Super Hi-way City of Balanga, Bataan

2013-2017

SKILLS

 Communication skills
 Project management
 Goal development planning
 Issue resolution

CERBITO C. JANINE AIKA

DREDD A. LUMABAS
Address: 022 Nagwaling, Pilar, Bataan

115
Contact no: 0926-671-3746
Email Address: dreddlumabas02@[Link]

CAREER OBJECTIVE:
To apply my knowledge and skills for the given
opportunity where I could help to uphold the high standard
in providing services and also learn new skills.

EDUCATIONAL:
TERTIARY \

Bataan Peninsula State University

Bachelor of Science in Business Administration Major in

Operations Management

Don Manuel Banzon St., Balanga City, Bataan

2019-Present

SENIOR HIGH SCHOOL

Eastwoods Academy of Science and Technology

Accountancy, Business and Management

A.H Banzon St., City of Balanga, Bataan

2017-2019

SECONDARY

Pablo Roman National Highschool

Panilao, Pilar, Bataan

2013-2017

SKILLS
 Strong interpersonal communication skill
 Time management
 Professionalism

DREDD LUMABAS

SHAINA C. DACPANO

116
 Address: 0011 Manacmol Street Sabatan, Orion, Bataan
Contact no: 0938-878-3996
Email Address: shainadacpano25@[Link]

CAREER OBJECTIVE:
To obtain a position within an established company
where I can give time and effort to meet its goals and
objectives and at the same time help me to achieve new
abilities and gain more experience.

EDUCATIONAL:

TERTIARY: Bataan Peninsula State University

Bachelor of Science in Business Administration Major in

Operations Management

Don Manuel Banzon St., Balanga City, Bataan

2019-Present

SENIOR HIGH SCHOOL

Eastwoods Academy of Science and Technology

Accountancy, Business and Management

A.H Banzon St., City of Balanga, Bataan

2017-2019

SECONDARY

Bataan School of Fisheries

Daan Bago, Orion, Bataan

2013-2017

SKILLS
 Strong interpersonal communication skill
 Time management
 Professionalism

SHAINA C. DACPANO

MARIEL S. OLIVEROS
Address: Manahan St. Barangay Tenejero Balanga City,
Bataan

117
Contact no: 0956-714-8228
Email Address: marieloliveros10@[Link]

CAREER OBJECTIVE:
To enhance my skills and knowledge in order to
provide good service. I am a dedicated employee,
possessing a strong work ethic, and being passionate about
my work.

EDUCATIONAL:
TERTIARY: Bataan Peninsula State University
Bachelor of Science in Business Administration
Major in Operations Management
Don Manuel Banzon St., Balanga City, Bataan
2019-Present
SENIOR HIGH SCHOOL

Eastwoods Academy of Science and Technology

Accountancy, Business and Management
A.H Banzon St., City of Balanga, Bataan
2017-2019
SECONDARY

City of Balanga National High School

Talisay Balanga City, Bataan
2013-2017

SKILLS:

 Active listening skills

 Time management

 Adaptability

MARIEL S. OLIVEROS

MAECY FIOLA M. CRUZ

Address: Looban Street Bilolo, Orion, Bataan
118
Contact no: 0910-288-6206
Email Address: mfmcruz@[Link]

CAREER OBJECTIVE:
To obtain a position within an established company
where I can give time and effort to meet its goals and
objectives and at the same time help me to achieve new
abilities and gain more experience.
EDUCATIONAL:
TERTIARY: Bataan Peninsula State University
Bachelor of Science in Business Administration
Major in Operations Management
Don Manuel Banzon St., Balanga City, Bataan
2019-Present
SENIOR HIGH SCHOOL

Eastwoods Academy of Science and Technology

Accountancy, Business and Management
A.H Banzon St., City of Balanga, Bataan
2017-2019
SECONDARY

Bataan School of Fisheries

Daan Bago, Orion, Bataan
2013-2017

SKILLS:

 Active listening skills

 Time management

 Adaptability

MAECY FIOLA M. CRUZ

KIER JOSHUA D. CASTEL

119
Address: Pilar, Bataan
Contact no: 0912 919 6315
Email Address: kierjoshua2000@[Link]

CAREER OBJECTIVE:
To obtain a position within an established company
where I can give time and effort to meet its goals and
objectives and at the same time help me to achieve new
abilities and gain more experience.
EDUCATIONAL:
TERTIARY: Bataan Peninsula State University
Bachelor of Science in Business Administration
Major in Operations Management
Don Manuel Banzon St., Balanga City, Bataan
2019-Present
SENIOR HIGH SCHOOL

Eastwoods Academy of Science and Technology

Accountancy, Business and Management
A.H Banzon St., City of Balanga, Bataan
2017-2019
SECONDARY

Pablo Roman National High School

Pilar, Bataan
2013-2017

SKILLS:

 Active listening skills

 Time management

 Adaptability

KIER JOSHUA D. CASTEL

NELI LIAN H. PAJARILLAGA

120
Address: Camachille Road Calungusan, Orion, Bataan
Contact no: 0961 531 0181
Email Address: nhlpajarillaga@[Link]

CAREER OBJECTIVE:
To obtain a position within an established company
where I can give time and effort to meet its goals and
objectives and at the same time help me to achieve new
abilities and gain more experience.
EDUCATIONAL:
TERTIARY: Bataan Peninsula State University
Bachelor of Science in Business Administration
Major in Operations Management
Don Manuel Banzon St., Balanga City, Bataan
2019-Present
SENIOR HIGH SCHOOL
Pablo Roman National High School
Pilar, Bataan
2017-2019
SECONDARY
Pablo Roman National High School
Pilar, Bataan
2013-2017

SKILLS:

 Flexibility

 Time management

 Empathy

NELI LIAN H, PAJARILLAGA

NAZEL R. CARLOS
121
Address: Gumamela St. Bagumbayan, Pilar, Bataan
Contact no: 09163412240
Email Address: zelllcarlos2105@[Link]

CAREER OBJECTIVE:
To acquire valuable knowledge and skills to
complement those that I have learned from school in an
actual job environment. In return, I offer my service and
determination to be an asset to your company throughout
the duration of my training period.
EDUCATIONAL:
Tertiary: Bataan Peninsula State University
Bachelor of Science in Business Administration
Major in Operations Management
Balanga City, Bataan, Philippines
2019- Present
SENIOR HIGH SCHOOL
Pablo Roman National High School
Pilar, Bataan
2017-2019
SECONDARY
Pablo Roman National High School
Pilar, Bataan
2013-2017

SKILLS:

 Flexibility

 Time management

 Empathy

NAZEL R. CARLOS

ALYSSA JANE L. BENITEZ

122
Address: National Road Pilar, Bataan
Contact no: 0967 948 4013

Email Address: jajabenitez1804@[Link]

CAREER OBJECTIVE:
To acquire valuable knowledge and skills to
complement those that I have learned from school in an
actual job environment. In return, I offer my service and
determination to be an asset to your company throughout
the duration of my training period.
EDUCATIONAL:
TERTIARY
Bataan Peninsula State University
Bachelor of Science in Business Administration
Major in Operations Management
Balanga City, Bataan, Philippines
2019- Present
SENIOR HIGH SCHOOL
Pablo Roman National High School
Pilar, Bataan
2017-2019
SECONDARY
Pablo Roman National High School
Pilar, Bataan
2013-2017

SKILLS:

 Flexibility

 Time management

 Empathy
ALYSSA JANE L. BENITEZ

123
CHRISELLE A. DETERA
Address: Ancop Bani Cataning, Balanga City, Bataan
Contact no: 0951-524-2895
Email Address: chriselledetera99@[Link]

CAREER OBJECTIVE:
To obtain a position within an established company where I
can give time and effort to meet its goals and objectives and at the
same time help me to achieve new abilities and gain more
experience.
EDUCATIONAL:
TERTIARY
Bataan Peninsula State University
Bachelor of Science in Business Administration
Major in Operations Management
Don Manuel Banzon St., Balanga City, Bataan
2019-Present
SENIOR HIGH SCHOOL
Bataan National High School - Senior High
Accountancy, Business and Management
Roman Super Hi-way City of Balanga, Bataan
2017-2019
SECONDARY
Bataan National High School
2013-2017

SKILLS:

 Active listening skills

 Time management

 Adaptability

CHRISELLE A. DETERA

124
DONELA MAYETTE D. CARAGAY
Address:Capitang, Abucay 2114, Bataan

Contact Number: 09083066606

Email Address: dmdcaragay@[Link]

OBJECTIVE:
To obtain practical skills through working with your
company and to be able to contribute to the best of my
abilities to the attainment of the company’s goal.

EDUCATIONAL:
TERTIARY
Bataan Peninsula State University
BACHELOR OF SCIENCE IN
INDUSTRIAL ENGINEERING
Balanga City, Bataan
S.Y: 2019-Present

SENIOR HIGH SCHOOL

ACLC College of Balanga
Balanga City, Bataan
S.Y: 2017-2019
SECONDARY
Bonifacio Camacho National High School
Junior High School
Abucay, Bataan
S.Y: 2013-2017
PRIMARY
Abucay North Elementary School
Abucay, Bataan
S.Y: 2006-2013

SKILLS:

 Flexibility

 Time management

 Adaptability

DONELLA MARETTE D. CARAGAY

125
LESLIE ANNE S. CULANDING
Address: Brgy. Kitang 1 Limay, Bataan

Contact no: 09451780760

Email Address: lasculanding@[Link]

OBJECTIVE:
To obtain useful information and abilities to
complement those that I have received from the school in a
real job setting. In exchange, I give my service and
commitment to be an addition to your firm during the
course of my training time.

EDUCATIONAL:
Tertiary:
Bataan Peninsula State University
BACHELOR OF SCIENCE IN
INDUSTRIAL ENGINEERING
Balanga City, Bataan
S.Y: 2019-Present

SENIOR HIGH SCHOOL

Bataan Heroes Memorial College
(BHMC)
Balanga, Bataan
S.Y: 2017-2019
SECONDARY
Limay National High School
Duale, Limay, Bataan
S.Y: 2013-2017

PRIMARY
Limay Community School – Elementary
Limay, Bataan
S.Y: 2006-2012

SKILLS:

 Flexibility

 Time management

 Adaptability

LESLIE ANNE S. CULANDING

126
CAMILLA DIMPLE P. DATUIN
Address: 1338 Peas Duale, Limay, Bataan

Contact Number: 09071605705

Email Address: cdpdatuin@[Link]

OBJECTIVE:
To obtain practical skills through working with your
company and to be able to contribute to the best of my
abilities to the attainment of the company’s goal.

EDUCATIONAL:
TERTIARY
Bataan Peninsula State University
BACHELOR OF SCIENCE IN INDUSTRIAL
ENGINEERING
Balanga City, Bataan
S.Y: 2019-Present

SENIOR HIGH SCHOOL

Limay National High School
Duale, Limay, Bataan
S.Y: 2017-2019
SECONDARY
Limay National High School
Duale, Limay, Bataan
S.Y: 2013-2017
PRIMARY
Peas Elementary School
Peas Duale, Limay, Bataan
S.Y. 2007-2012

SKILLS:

 Flexibility

 Time management

 Adaptability

CAMILA DIMPLE P. DATUIN

127
THEO AMIEL P. GALANG
Address: 177 Narra St. Mulawin, Orani, Bataan

Contact Number: 096394723665

Email Address: tapgalang@[Link]

OBJECTIVE:
Passionate and motivated with a drive for
excellence. Also, using logic and reasons to identify the
strengths and weaknesses of alternative solutions.

EDUCATIONAL:
TERTIARY
Bataan Peninsula State University
BACHELOR OF SCIENCE IN INDUSTRIAL
ENGINEERING
Balanga City, Bataan
S.Y: 2019-Present

SENIOR HIGH SCHOOL

Jose Rizal Institute
Orani, Bataan
S.Y: 2017-2019
SECONDARY
Limay National High School
Duale, Limay, Bataan
S.Y: 2013-2017
PRIMARY
Orani North Elementary School
S.Y: 2006-2013

SKILLS:

 Flexibility

 Time management

 Adaptability

THEO AMIEL P. GALANG

128
REALYN M. TRIA
Address: 0819 Riverside St. Lamao, Limay, Bataan

Contact Number: 09455340251

Email Address: rmtria@[Link]

OBJECTIVE:
A dedicated, passionate, and detailed Industrial
Engineering student with a drive for excellence and a
passion for learning and growing professionally.

EDUCATIONAL:
TERTIARY
Bataan Peninsula State University
BACHELOR OF SCIENCE IN INDUSTRIAL
ENGINEERING
Balanga City, Bataan
S.Y: 2019-Present

SENIOR HIGH SCHOOL

Limay National High School
Duale, Limay, Bataan
S.Y: 2017-2019
SECONDARY
Limao National High School
Duale, Limay, Bataan
S.Y: 2013-2017
PRIMARY
Lamao Elementary School
Lamao, Limay, Bataan
S.Y: 2007-2013

SKILLS:

 Flexibility

 Time management

 Adaptability

REALYN M. TRIA

129
RICARDO JOSE D. VALENCIA
Address: Laon, Abucay, Bataan

Contact Number: 09501027141

Email Address: rjdvalencia@[Link]

OBJECTIVE:
Proactive candidate with strong multitasking and
polished interpersonal skills seeking to join a company,
bringing exceptions dedication to the company’s mission
while learning on the job and to contribute remarkable
multitasking ability in maintaining workflow.

EDUCATIONAL:
TERTIARY
Bataan Peninsula State University
BACHELOR OF SCIENCE IN INDUSTRIAL
ENGINEERING
Balanga City, Bataan
S.Y: 2019-Present

SENIOR HIGH SCHOOL

Bataan Heroes Memorial College (BHMC)
Balanga, Bataan
S.Y: 2017-2019
SECONDARY
Tomas Del Rosario College
Balanga City, Bataan
S.Y: 2013-2017

PRIMARY
Abucay North Elementary School
Abucay, Bataan
S.Y: 2007-2013

SKILLS:

 Flexibility

 Time management

 Adaptability

RICARDO JOSE D. VALENCIA

130
 JAIME, SHERYL ANN B.

Address: 318 JP Rizal St. Pto. Rivas Ibaba 2100, Bataan

Contact Number: 09121336490

Email Address: sabjaime@[Link]

OBJECTIVE:
To render my services to the company in any desire, to contribute
to the continuous success of the company and to hurl as one of the
company’s competitive employees.

EDUCATIONAL:
TERTIARY
Bataan Peninsula State University - Balanga Campus
BACHELOR OF SCIENCE IN ACCOUNTANCY
Balanga City, Bataan
S.Y: 2019-Present

SECONDARY
Bataan National High School – Junior High School
Balanga City, Bataan
S.Y: 2013-2017
Bataan National High School - Senior High School
Balanga City, Bataan
S.Y: 2017-2019

PRIMARY:
Balanga Elementary School
Balanga City, Bataan
S.Y: 2007-2013

SKILLS:

 Flexibility

 Time management

 Adaptability

SHERYL ANN B. JAIME

131
VINA MAE G. DE LEON
Address: 67 Gomez St. Bagumbayan 2100, Bataan

Contact Number: 09266123633

Email Address: vmgdeleon@[Link]

OBJECTIVE:
To render my services to the company in any desire, to contribute
to the continuous success of the company and to hurl as one of the
company’s competitive employees.

EDUCATIONAL:
TERTIARY
Bataan Peninsula State University - Balanga Campus
BACHELOR OF SCIENCE IN ACCOUNTANCY
Balanga City, Bataan
S.Y: 2019-Present

SECONDARY
Bataan National High School - Junior High School
Balanga City, Bataan
S.Y: 2013-2017
Bataan National High School – Senior High School
Balanga City, Bataan
S.Y: 2017-201

PRIMARY
Puerto Rivas Elementary School
Balanga City, Bataan
S.Y: 2007-2013

132
SKILLS:

 Flexibility

 Time management

 Empathy

VINA MAE G. DE LEON

MARINELLA A. LOSA
Address: Blk. 2 Lot 77 Peoples Village Pinulot
Din., Bataan

Contact Number: 09485868164

Email Address: malosa@[Link]

OBJECTIVE:
To showcase my skills and abilities to contribute to the
company's goals and objectives. To learn new experiences in the work
environment that benefits both career and personal development.

EDUCATIONAL:
TERTIARY
Bataan Peninsula State University - Balanga Campus
BACHELOR OF SCIENCE IN ACCOUNTANCY
Balanga City, Bataan
S.Y: 2019-Present
SECONDARY
St. Jerome Emilliani School Inc.–
Junior High School
Dinalupihan, Bataan
S.Y: 2013-2017
Gordon College –
Senior High School 133
Olongapo City, Zambales
S.Y: 2017-2019
PRIMARY
Colo Elementary School
Dinalupihan, Bataan
S.Y: 2007-2013
 S

SKILLS:

 Flexibility

 Time management

 Empathy

MARINELLA A. LOSA

ELLAH NICOLE G. PASCUAL

Address: Alauli Pilar, Bataan

Contact Number: 09506101315

Email Address: engpascual@[Link]

134
 OBJECTIVE:
To obtain a challenging position that will utilize my
skills, abilities, and commitment to excellence for the continued
success of the organization.

EDUCATIONAL:
TERTIARY
Bataan Peninsula State University
Bachelor of Science in Business Administration
Major in Marketing Management
Balanga City, Bataan
S.Y: 2020-Present

SECONDAR
Pablo Roman National High School –
Junior High School
Panilao Pilar, Bataan
S.Y: 2014-2018
Pablo Roman National High School
– Senior High School
Panilao Pilar, Bataan
S.Y: 2018-2020

PRIMARY
Alauli Elementary School
Alauli Pilar, Bataan
S.Y: 2008-2014

SKILLS:

 Flexibility

 Time management

 Adaptability

ELLAH NICOLE G. PASCUAL

135
 YVONNE REIGNE E. FACTORAN
Address: Centro, Daang Pari, Orion, Bataan

Contact Number: 09108789459

Address: yrefactoran@[Link]

OBJECTIVE:
Secure a responsible career opportunity to fully
utilize my training and skills, while making a significant
contribution to the success of the company.

EDUCATIONAL:
TERTIARY
Bataan Peninsula State University
Bachelor of Science in Business Administration
Major in Marketing Management
Balanga City, Bataan
S.Y: 2020-Present

SECONDARY
Bataan School of Fisheries – Junior High School
Orion, Bataan
S.Y: 2016-2018

Asia Pacific College of Advanced Studies– Senior

High School
Balanga City, Bataan
S.Y: 2018-2020
PRIMARY
Daan Pare Elementary School Elementary
School
Orion, Bataan
S.Y: 2008-2014

SKILLS:

 Flexibility

 Time management

 Empathy

YVONNE REIGNE E. FACTORAN

136
BASIL O. BALAHIG
Address: Centro I Batangas II Mariveles, Bataan

Contact Number: 09664324993

Email Address: basilbalahig@[Link]

OBJECTIVE:
To share my skills and knowledge while
contributing to the company’s growth and success.
Gain experience in world of business and
marketing.

EDUCATIONAL:
TERTIARY
Bataan Peninsula State University
Bachelor of Science in Business Administration
Major in Marketing Management
Balanga City, Bataan
S.Y: 2020-Present

SECONDARY
Mariveles National High School Annex 2
Batangas II – Junior High School
Cabcaben Annex 2 Batangas II
S.Y: 2014-2018

Limay Senior High School

Limay, Bataan
S.Y: 2019 – 2020

Mariveles National High School – Senior High

School
Cabcaben Annex 2 Batangas II
S.Y: 2018-2019

PRIMARY
Bayview Village Elementary School
Mariveles, Bataan
S.Y: 2008-2014

SKILLS:

 Flexibility

 Time management

 Empathy

137
BASIL O. BALAHIG

138