00000ctm a22000003a 4500 UP-99796217610949466 Buklod 20130917100452.0 a grb 001 u| ta 130917s1997 xx d r |||| u| (iLib)UPD-00205805619 DENG eng LG 993 1997 E66 F4377 A Feasibility study on squash catsup Christina S. Chua...[et. al]. Diliman, Quezon City College of Engineering 1997 114 Leaves Feasibility Study Access exclusively for UP IE students. Written permission required from the department head for NON-IE and NON-UP students or researchers Submitted in partial fulfillment of the course requirements in IE 153 : Project Development and Management The product under study is Squash Catsup. It is a variation from the typical catsup brands since its main ingredient is not the usual banana or tomato. The product is very nutritional due to high Beta-Carotene content of the squash vegetable. In the market study, the team determined the demand of catsup consuming population in the NCR by conducting a market survey and determined the supply of catsup producers by conducting interviews with personnel from top catsup producing companies. The gap between demand and supply was shown to establish the need for more catsup producers in the condiment industry. The team computed the market share of the squash catsup to be 5.83% for 1998. Specific marketing strategies were proposed by the team to market the product. The cost for marketing was computed to be about P808,000.00. The squash catsup was concluded to be marketable. The technical feasibility was analyzed through process documentation and the evaluation of suppliers, equipment and location of the plant. Processing of squash catsup involves 3 major divisions: (1) Preparation of slurry mixture, which includes washing and weighing, draining and slicinh, peelinh and seed removal, dicing, boiling and slurrying of squash, onion, garlic and bell pepper; (2) Catsup preparation, which includes mixing and cooking of slurry mixture with spices and other raw materials and; (3) Packing and bottling, which includes the filling, sealing, PVC sealing, labelling and packing. Main suppliers would come from Laguna area and Nueva Ecija. Location of plant site is in the Bulacan area. IT was concluded that the project is technically feasible. The financial feasibility of the project was established by the evaluation of the financial projections and assessment of the financial state through test of liquidity, debt service, operational efficiency, financial leverage and capital investment. Break-even analysis, determination of net present value and internal rate of return were conducted. The IRR was computed to be 18.07%, P14.0M, P15.8M for the five year study period of 3.39 years and income of P7.4M, P10.9M, P12.6M, indicated that the project is acceptable as a new venture. The Organizational and Management study investigates the appropriated form of ownership for the company. It was seen that corporate type of ownership must be established. It was evaluated that the company would have a total of 67 in-plant employees. This comprises the managerial positions and production laborers. Several wages and benefits were generated for the employees. The social profitability of the project was established through cost-benefit analysis. The benefits of the projects are maximum use of labor, taxes paid to the local government, additional market for agricultural industry, nutritional content and export potential of the product, and the industrialization of the Bulacan area. The cost of the project was the excessive use of foreign exchange through the purchase of imported machinery and equipment, These were evaluated through the determination of net present value and internal rate of return. The high net present value (≈ P134 M) and internal rate of return (≈ 100%) of the project, along with numerous measurable and non-measurable benefits to the society establishes the social profitability of the project. Through the market, technical, financial, organizational and management, and social profitability studies, it is concluded that the product, Squash Catsup, is feasible. Squashes. Ketchup. Participatory monitoring and evaluation (Project management) Project Development and Management IE 153. Chua, Christina S. Espejo, Emiluz M. Fleta, Ma. Teresa C. Mandapat, Ronald Vincent E. FI UP Paper UPD DENG LG 993 1997 E66 F4377 Thesis