PADMASHREE DR. D.Y. PATIL UNIVERSITY DEPARTMENT OF BUSINESS MANAGEMENT
PROJECT ON “BUSINESS PLAN”
SUBJECT: ENTREPRENEURESHIP MANAGEMENT
Submitted to: Prof. Rashmi Gopinathan Submitted by: GROUP NO.-4 Prajkta Tawde(BT-0801022) Pratibha Yadav(BT-0801023) Pritam Dhumal(BT-0801024) Priyanka Waghmare(BT-0801025) Priyanka Dhamankar(BT-0801026) Rani Yadav (BT- 0801027) Saniya Crasto (BT-0801028)
Submitted on: 8th October, 2009
I.
Table of Contents
I.Table of Contents............................................................. ..................................................................... ................ ............ ....2
I.EXECUTIVE SUMMARY Processed fish have been considered a widespread industry since a very long time. The drying of different varieties of fishes is one of the world's oldest known preservation method, and dried fish has a storage life of several years. The whole process of drying the fish or any kind processing done to the fishes is nothing but putting enzymatic or microbiological activity either in the presence or absence of salt. The larger fish processing companies have their own fishing fleets and independent fisheries. The products of the industry are usually sold wholesale to grocery chains or to intermediaries.
CUSTOMER PAIN POINT : Loose dry fish available in local market has led to the dissatisfaction among the customers because of its unhygienic drying process and its unavailibility in proper packaging. This dissatisfaction provides a window of great opportunity for hygienically processed and packed dry fish which satisfies the need of the customers. OUR SOLUTION :
FINLEY FISHERIES Pvt Limited.
FINLEY FISHERIES Pvt Limited Company will make use of modern technology and will offer solar dried and hygienically packed fish. These solar driers are efficient in achieving higher drying temperatures and reduced humid and lower moisture content in the final product and highly improved quality. This relatively high temperature offers protection against attack by blowflies, beetles and other vermin. Additionally, solar driers also offers protection against adverse weather conditions, especially in wet seasons. All these render a preservative characteristic to the fishes and when packed properly they can be stored for ages. Hygienic fish with a good quality will be the USP of the company. co mpany. This property will make FINLEY FISHERIES Pvt. Limited vastly superior to the currently available loose dry fish market. MARKETING: The estimated population of dry fish consumers is 40% o f the total 14 million population of Mumbai. According to the market survey consumers won’t mind paying a premium if they are provided hygienically processed and packaged dry fish. FINLEY FISHERIES Pvt Limited will be marketing the product by distributing pamphlets in the newspapers and participating in various food festivals like “KOLI MELA”, “MALVANI JATRA”
TEAM: The entrepreneurial team consists of Director Strategy, Strategy, Production Manager, logistics Manager, Marketing Manager and Quality control Manager. The team members know each other for several years and are highly compatible. COMPANY, PRODUCTION AND OPERATIONS: A pilot plant would be set up in Uttan (15 kms from Bhayender) and will be functioning from June 2010 Manufacturing will w ill include in-house function like solar cum electric drying and packaging of dry fish. FINANCIALS: The project will require funding from Venture Capitalists as well as b ank. RISKS: Similar technologies may spring up creating direct competition. The demand of dry fish can fluctuate during festivals in India. These risks can be mitigated by venturing into alternative application of technology like fish products – fish pickles, fish meal, shark liver oil, ready to cook fish, export of fish wafers and dry shark fish. The company plans to devote resources to develop these opportunities from the very first year.
II. THE COMPANY
GENESIS:
A visit to Uttan coastal region near Bhayandar, made us consider on advanced and hygienically processed and packaged dried fishes over the traditionally dried fishes. The idea behind this is, providing quality qu ality up gradation in dry fish processing and packaging with the help of modernized technology. OUR VISION:
To be one of o f the leaders in hygienically processed and package d dry fish and fish products supplier in India. OUR MISSION:
While our vision defines our destination, our core values serve as our roadmap guiding our actions. Driven by our vision, our mission is to build trust with customers and make us stand out brand among others by our expertise in hygienically processed quality seafood, professional in services and integrity in business. BUSINESS CONCEPT AND PRODUCT OFFERING:
The products offered by FINLEY FISHERIES Pvt. Ltd are hygienically processed and packaged dried fishes which include two varieties; they are Bombay duck and Prawns. The fresh fishes are firstly processed with vinegar (for deodorization and p reservation) and salt (for increasing shelf life and removal of moisture) dried with the help of solar cum electric drier machine under particular temperature which are further packaged and distributed. CUSTOMER PAIN POINTS:
Traditionally dried fishes are not deodorized properly and are not dried and packaged under hygienic conditions. Also there is no easy availability for dry fishes throughout the year which make the discontentment in most of the customers. The dissatisfaction faced by customers in the existing product offerings provide a window of opportunity for hygienically processed (deodorized) and packaged dry fishes. Dried Bombay duck and Prawns are selected as the product offerings as they are mostly preferred varieties in Mumbai market. The Discontentment Criticality Matrix below highlights the same. Discontentment Criticality Matrix High discontentment
Opportunity for tomorrow
Today’s star Traditionally dried & mostly consumed hygienically packaged fishes
Low criticality
Distant star
High criticality
Challenges for innovation
Low Discontentment
The matrix clearly captures the fact, that the criticality of product and the consumer’s discontentment because of presently available / not available products, are two main driving forces that define market attraction of a new product. Traditionally dried & mostly consumed hygienically packaged fishes are on the top right quadrant. This gives a product like that of FINLEY FISHERY FISHERY Pvt. Ltd Company a great opportunity in terms of quick market acceptance, as it significantly lowers the discontentment levels to the customer. VALUE PROPOSITION:
FINLEY FISHERIES’ product offering will provide the hygienically deodorized & dried and packaged fishes as seen below:
High quality
FINLEY’S DRIED FISH
Low quality
Low quality
High quality
Hygienically deodorized & dried
Hygienically packaged
III. ORGANIZATION STRUCTURE: The manpower requirement of our company is as follows from which most of the employees are hired from the area of Uttan: PARTICULARS
NUMBER
Skilled Workers
5
Semi skilled workers
10
Helpers
5
Salespeople
5
The organization structure of our business would be as follows:
PARTNERS
Quality Assurance & Quality Control
Production Department
Selling and Distribution Department Procrutment & Logistics
Administrative Department
IV. OPERATIONAL PLAN PLANT LOCATION, BUILDING AND LAYOUT
[1] PLANT LOCATION: FINLEY FISHERY Uttan village Taluka - Vasai District – Thane [2] BUILDING AND LAYOUT: Total area 2000 sq ft
Storage and Washing of fish
Salting of fish 200sqft
300sqft
Office Site 200sqft Quality Control Department 200 sqft 200sqft
Drying of fish with help of Dryer Drying machine machines 120sqft 300sqft
Packaging of Fish 300sqft
Drying machine 120sqft
Storage Requirements: 1. Crates 2. Ice Function:
Fresh Fish are stored in store room with help of ice. As we are the member of UTTAN MACCHIMAR SAHAKARI SOCIETY, We can use their store room for free provided we pay the maintenance charges. We required some space for storage of fresh fish in our production plant as stock and before actual drying process start. Ice is purchase from local area supplier.
Washing Of Fresh Fish: Requirements: 1. Pure wa water 2. Metal ta table Function Washing of fish very important process. All contaminated material are removed with help of pure water. Porous Metal tables are use for washing of fish. Fish are place on surface of table where they are thoroughly cleaned taking care that all the contaminants are removed.
Deodorization Requirements 1. Vinegar 2. Water 3. Tank
Vinegar is added into the water and solution is prepared. Fish are submerged in diluted vinegar solution. Definite amount of vinegar is use as excess of vinegar harm the quality of fish. Vinegar helps to reduce odour of fish.
Salting of Fish Requirements
Salt Table Salting of fish is done with help of salt. Fish are place on surface of table and an d salt. Process of salting of fish. 1. Sprinkle a thin layer of salt,just enough to completely cover the bottom of a waterproof vat. 2. Place a layer of fish, flesh side up, u p, with enough room for each fish to avoid overlapping. Try for a neat pattern, alternating head to tail and tail to head. 3. Cover the fish with salt - a thin layer, but with no open spaces. 4. Repeat Steps 2 & 3 up to two or three layers of fish from the top of the vat. 5. Reverse the fish, packing them SKIN side up to the top of the vat, alternating with layers of salt. The top layer must be salt. 6. The salt will extract moisture from the fish forming a brine. Use boards and weights to keep all the fish under the salt. 7. The brine must be kept saturated (- or when no more salt can be dissolved) at all times. As moisture is extracted, more salt must be added to keep the brine saturated. Too little salt will cause the fish to spoil. Too much will detract from the flavour and cause rehydration. 8. As moisture is extracted from the fish,the level o f fish in the vat will fall. More fish can be added,skin added, skin side up - alternating a layer of fish with a layer of salt, the top layer always being salt. Continue to add salt to keep the brine saturated Washing and Drying to Remove Excess Salt.
1. When the fish are struck through, they are removed from the vat and washed in unpolluted sea water or fresh brine to remove excess salt. 2. Then place the fish on flat surfaces, using any arrangement of boards and weights to press then as flat as possible: a. to remove excess moisture; and b. to make the fish
thinner, which will reduce the length of the drying process and improve the appearance of the fish for marketing.
PROCEDURE OF DRYING OF FISH: REQUIREMENTS:
Capacity of Drying machine: 70kgs
SOLAR CUM ELECTRIC DRYING MACHINE
Working of machinery
Fish are place in drying section of the machinery. As it is runs with solar power. This machine also works on electricity. Heater and heat sensor are use in machinery for temperature control. Temperature required for drying of fish is 45-80°C. Temperature is controlled with help of the heat sensor. Machine also works on solar power but when there is less solar power then it automatically starts working on the electricity. It helps to save electricity. As our production plant is in rural area so there amount of sunlight is available.
PACKAGING MACHINE Dried fish is very difficult to handle and in dried dried condition it take lot of volume. It is then necessary to squeeze the product into smaller bags for transportation. The machine is specially designed to handle the product in fast and effective way.
The dry fish is tipped into the elevating hopper by special tipping device, then conveyed through the crusher and into the infeeding infeeding unit. The feeding unit feds the weighing unit and stops when required required target weight is reached. A conveyor in the bottom of the weighing unit transports the product into the press. The press is closed and hydraulic powered piston press the product into one end of the press and then another piston press the product directly into bag. The machine is controlled by PLS computer and is automated. automated. One person runs the machine.
Packaging of Fish: Requirement
1. Pack Packag agin ing g Mac Machi hine ne 2. Pack Packag agin ing g Mater Materia iall
Automa Automati ticc packagi packaging ng machin machineri eries es are use for the packagi packaging ng of dry fish. Plast Plastic ic materi material al is use for the packagi packaging. ng. Plasti Plasticc is easil easily y degrad degradabl ablee and not harm harm to environment.
Quality Control Department:
Quality control department checks the quality of the fresh fish after washing in the storage area before forwarding it to salting department. Once the drying process is done, it also checks quality of final products also. We recruit local area people with experience in quality control department as they have experience about fish quality.
Most of our labour will be hired from the local community hence providing them employement.
V. MARKETING PLAN MARKET ANALYSIS. Around 65 % of the total Mumbai population is a fond consumer con sumer of fresh fishes. Out of which it is estimated that around 40 % would also be consuming dry fish. According to the recent census report, the population p opulation of Mumbai is 14 million. The major categorical buyers of dry fish are Maharashtrians, christians, south Indiansand north Indians.
Dry prawns (Sode) were found to be the favourite of dry fish eaters according to our market survey. The consumption of dry prawns is gene rally by the affluent class of society as well as the middle class population. Dried Bombay duck was consumed by almost all of the dry fish eaters. It is impossible to be precise about the amount of dried fish produced in Mumbai because the fragmentary nature of the industry which makes the collection of meaningful statistics extremely difficult. However, some broad estimates of activity in the production of dried fish can be made. The traditional method of processing dry fish is salting and sun drying of the fish for around 3-4 days followed by selling the dry fish loosely according to customer needs of 250 gms, 500 gms or 1 kg. However there are very few areas in Mumbai (Sewri, Fort) where wholesale market of dry fish exists. People have to separately visit the fish market area in order to buy dry d ry fish as it is not conveniently available in supermarkets or neighbouring vegetable marts.in addition, dry fish is not av ailable throughout the year (only available when fresh fish supply is low) MARKET RESEARCH We surveyed the consumers of dry fish in Mumbai.
MARKET SURVEY
Q.1. Do you consume dry d ry fish? OBJECTIVE: To find the percentage of people consuming dry fish.
INTREPRETATION: According to the survey 40% of people p eople consume dry fish.
Q.2. If yes which variety of dry fish do you buy? OBJECTIVE: To know which variety of dry fish people prefer.
INTREPRETATION: Maximum people preferred bombay and prawns.
Q.3. How frequently do you purchase dry fish? OBJECTIVE: To know the buying frequency of dry fish by the customer
INTREPRETATION : Maximum people consumed dry fish once in a month.
Q.4. In which seasons do you buy dry fish? OBJECTIVE: To know the preference of dry fish in a particular season
INTREPRETATION : Maximum people consumed dry fish in the months of April, May, and June.
Q.5. What quantity of dry fish do you buy b uy in a month? ca pacity of dry fish by the customer. OBJECTIVE: To know the buying capacity
o f dry fish in a month. INTREPRETATION: Maximum people preferred buying 1kg of
Q.6. Where do you prefer p refer to buy dry fish? OBJECTIVE: To know the preferred place to buy dry fish by the customers.
INTREPRETATION: Maximum people preferred purchasing dry fish from local fish market.
Q.7. Will you prefer to to buy hygienically processed and packed dry fish over loose dry dry fish? OBJECTIVE : To know the acceptability of hygienically h ygienically processed and packed dry fish.
INTREPRETATION: Maximum people are ready to accept accep t hygienically processed and packed dry fish
Q.8. Will you pay premium for hygienically processed and p acked dry fish? OBJECTIVE: To know the readiness to pay p ay the premium for hygienically processed and packed dried fish
INTREPRETATION: Maximum people are ready to pay premium for hygienically processed and packed dried fish
CONSUMPTION OF DRY FISH
A family of 4 members usually consumed around 0.50 kg of dry fish a month. However the pattern of consumption is found to be higher in the months of o f April, May, June, July, August, September and October whereas lower in December and following 3 months because of abundance of fresh fish during these months. The varietes of dry fish consumed in Mumbai are Bombil (Bombay duck), Shrimps(jawla), prawns (sode), sharks, mackerel (bangda),king fish (surmai) , mushi. Amongst these bombils and prawns are consumed more as compared to others.
COMPETITIVE ANALYSIS: BRANDED DRY FISH PLAYERS IN MUMBAI MARKET. Jupiter Trading Corporation Deals in supplying of fishes, dried fishes and dried salted fishes. Also offering smoked fishes, fresh fishes, fresh water fishes, frozen fishes and packed frozen fishes etc. Address: 38, Kolsa Street, Mumbai, Maharashtra - 400 003, India Phone: +(91)-(22)-23475767/23409786/23436931 /23442984 Fax: +(91)-(22)23450854 Mobile / Cell Phone: +(91)-9820035341/9223335786/ 9323730956 Website: http://www.indiamart.com/jupitertradingcorporation/
Al Taiba Dry Fish Exporters of all kinds of dry fish. Address: Erskin Road Nul Bazar Bhendi Bazzar, Mumbai, Maharashtra - 400 009, India Phone: +(91)-(22)-3454159 Mobile / Cell Phone: 9867867085
Crown Marine Products Manufacturers and exporters of dry fishes such as dry bombay duck, dry shrimps, cuttle fish bone, tuna fish, shark meat, shark fins, shark liver oil etc. Address: 104, Khan Palace, Khoja Lane Andheri West, Mumbai, Maharashtra - 400 061, India Phone: +(91)-(22)-32401134 +(91)-(22)-32401134 Fax: +(91)-(22)-26319609 Mobile / Cell Phone: 9820242312 Website: http://www.indiamart.com/company/642424/
Kegien Enterprise Manufacturer and exporter of all kinds of dry fishes and marine products.
Address: Sewri Cross Road, Haji Juma Compound, Sewri West, Mumbai, Maharashtra 400 015, India Phone: +(91)-(22)-24130168 / 24164426/24164426 Fax: +(91)-(22)-24166005
MARKETING STRATEGY
From our survey we found that dry fish isn’t available throughout the year, so dry fish lovers would find it convenient if it is available av ailable in malls and super markets where they can purchase fish along with w ith groceries. Almost all surveyed people know that traditional method of processing dry fish is not done in a hygienic manner. Storage is not done properly as worms and insects infest stored dry fish. Hence most consumers wont mind paying a premium if they are provided hygienically processed and packaged dry fish. Hence we are using malls and super markets in order to attract the target market who are health and hygiene conscious. Also we will focus on the convienince con vienince factor so as to make dry fish available through out the year.
PROMOTION: Advertising will be done by methods like newspaper insertions (pamphlets) in the societes and areas around malls and display boards over the shelves in malls. We will also display our products in malwani jatras (which attract most of maharashtrian fish eaters)and in konkan sales. As our profits increase we would advertise in the regional magazines like Charchaughi, gruhshobhika and receipe books.
DISTRIBUTION PLAN Distribution Channel :
Warehouse 1 Andheri By road
Dadar Parel Bandra Andheri Worli
Production Plant Warehouse 2 Thane
Vashi Kharghar Kopar khairane Thane
We are targeting Western Mumbai, Navi Mumbai a nd thane. Main destinations for packaged dry fish are the malls, supermarts and food fest (Malwani Jatra & Konkan Sale). Marketing channel includes: The main malls in Mumbai are Aditya Birla’s More, Hyper city, Star Bazaar and Nature’s Basket. We are targeting around 50 malls in total located in Mumbai and Thane. Around 295 kg of dry Prawns and 295 Kgs of dry Bombay duck would be sending to 2 warehouses per day. The transport would be done by road with the help of 3 trucks (TATA ACE) to the respective warehouses.
PRICING STRATEGY :
In the market research study, consumers were asked whether they were ready to a premium for hygienically processed and packaged dry fish. It was found that, on average, consumers are willing to pay a small premium. However, initially we are keeping the selling price equal to the price of locally sold loose dry fish. Traditionally dried loose Bombay duck = Rs.120/ Kg. Traditionally dried loose Prawns = Rs.370/ Kg. The price of FINLEY’S dry fish is less than other branded packaged dry fish.
VI. STRATEGIC PLAN Competitive strategy
Our product is differentiated from the other traditional loose dry fish available in the market as it is processed and packaged packag ed hygienically to retain the nutrient value of the
fish. In addition, it is deodorized using natural na tural deodorizing agents (vinegar) to reduce the unpleasant fishy odour. The packaging ensures that the product is protected from infestation by insects and other agents that mitigate the quality and shelf life of the product. The distribution strategy (convenience in availability at nearby super marts and superstores) also provides competitive advantage to our product. Our product is differentiated from other processed packaged dry fish with respect to product characteristics, distribution strategy, and p romotional variables. Key Success Factors
The key success factors of our company are as follows: 1. Providing Providing quality quality product product at a reasonable reasonable price price to to the target target consumers consumers.. 2. Establish Establishing ing an an effic efficient ient distributi distribution on syste system. m. 3. Reduction Reduction in productio production n cost by using using solar solar energy energy as alternat alternative ive to electrici electricity. ty. Future products and services
The potential products and services provided by our company are as follows: 1. Dried fish fish varieti varieties es in Mumbai Mumbai and Thane Thane market: market: shark shark and king king fish. fish. 2. Dried fish varieties varieties in Global Global market market:: shark shark and king king fish. fish. 3. Shar Shark k live liverr oil. oil. 4. Fish meal. 5. Dried Dried fish fish pickl pickles es and and spiced spiced dried dried fish fish.. 6. Export Export quali quality ty fresh fresh fish: fish: shar shark k and king king fish. fish. Risk Management
We anticipate risk in these three areas: 1. Market ket ris risk: k: •
The preliminary research indicates that the target consumers are willing to purchase our product. Competition in this industry can be overcome by strengthening and expanding the distribution network across Mumbai and Thane.
•
The demand of dry fish can fluctuate during festivals in India thus reducing the sales in this period.
•
Threat of new entrants dealing with packaged p ackaged dried fish business.
2. Su Supp pply ly chain chain and and logis logistic ticss risk: risk: •
Since fish production is subject to seasonal fluctuation, raw material procurement and hence production will be affected during these periods.
3. Te Tech chno nolo logi gica call risk risk:: •
Since the solar dryer runs both on solar energy and electricity there is a risk of technological failure.
SWOT ANALYSIS. Strengths • • •
Abundant availability of raw material. Less dependence on electricity thus reducing electricity costs. Vast domestic market.
Weaknesses • • • • • •
High cost of machinery. fragmentation of market. High requirement of working capital. Seasonality of raw material. Fluctuation in market demand. High transportation and inventory carrying cost
Opportunities
Large expansion possibilities related to fish business. Risi Rising ng incom incomee level levelss and and chang changin ing g cons consum umpt ptio ion n patt patter erns ns.. (shi (shift ft to hygienic food products) Favourable demographic profile and changing lifestyles Integration of development in contemporary technologies such as cod liver oil extraction and export that, offer vast scope for rapid improvement and progress Opening of global markets. • •
• •
•
Threats • •
Affordability and cultural preferences of fresh fish. Loose dry fish sellers reducing their prices.
VII. FINANCIAL PLAN Sales revenue:
60000000 50000000 40000000 sales reven
30000000
year
20000000 10000000 0 1
2
3
Financial Performance measuresThe profits after paying the taxes are expected to be in a steady growth. Detailed financial statements are shown in appendix. Profitability First year
Second year
Third year
9393797
20381869
60924006
70000000 60000000 50000000 net profit
40000000
profit before 30000000
year
20000000 10000000 0 1
2
3
Breakeven analysisThe break-even price for selling the product is approximately 34.55% of the existing price. To recover the 1st years investment (in fixed costs) in the business, the company would be requiring 2 year .i.e. 4th quarter of 2nd year. For that the sales of approximately
214620 Kg of total dry fish should be done. This figure is anticipated to reach within 2 years.
FINANCIAL ASPECTS 1. FIXED CAPITAL i. Land & Buildings : No
Description
Quantity
Value
1
Land
1500sqft
3000000
2
Plant construction
15,00,000
ii. Machinery & Equipment
S.No
Description
Quantity
Value Rs.
1
Drying machine
2
360000
2
Packaging machine
1
100000
i) Staff & Labour per month:
Cost for staff and labour is Rs 9000 / month. Administration expenses
1
Salary
10,000
2
Telephone bill
1000
3
Other expenses
9000
Total
20,000/month
1
No
Description Bombay duck
Quantity per day Value (Rs) 140kg 8850
2
Prawns
140kg
23600
3
Ice
210kg
420
4
Salt
105kg
263
5
Vinegar
3lit
180
6
Plastic
-
294
Total
DEPRICIATION 10% depreciation on plant & machinery.
YEARLY EXPENSES
36888
Year 1 Particulars
Quantity
Year 2 Amount (Rs)
Quantity
Year 3 Amount (Rs)
Quantity
Amount (Rs)
Bombay duck/yr in kgs
51100
1533000
102200
3066000
153300
4599000
Prawn/ yr in kgs
51100
4088000
102200
8176000
153300
12264000
Salt/yr in kgs
20805
52012.5
41610
104025
55115
137787.5
Ice/yr in kgs
76650
229950
153300
459900
229950
689850
1095
65700
2190
131400
3285
197100
Vinegar/yr in kgs Electricity/yr
20000
40000
60000
Marketing costs/ yr
400000
600000
800000
Distribution costs/ yr
600000
1200000
1500000
Admin costs/yr
240000
480000
720000
7228662.5
14257325
20967737.5
Total
COST SHEET
Particulars Direct material Bombay duck and prawns Salt Vinegar Ice Direct labour
Amount
Amount
5621000 46720 165700 229950 109500
Prime cost (1)
6072870 20,000
Factory overhead Electricity and water Works cost (2) Administration Over Heads:Office expenses
6090870 240000
Cost of Production (3) Selling and Distribution OH:Transportation Advertisement
6332870
6,00,000 4.00.000
Cost of Sales (5) Profit (balancing figure) Sales
7332870 10194430 17527300
First year
Trading and Profit/Loss Particular
Cost
Particular
Cost
By sales
175273 00
To Bombay duck
5621000
To salt
46720
To ice
229950
To vinegar
65700
To wages
109500
To electricity
20000
To gross profit
11452430
1752730
17527300
0 By gross profit
To marketing
11452430
40000 0
To distribution
600000 0
To packaging
15330 0
To 10% depreciation
49600 0
To inherent loan
16533 3
To inhe nherent overdraft aft To net profit
400 0 9393797
11452430
11452430
Balance sheet To net profit To venture capital To bank loan To bank overdraft
9393797 3306667 1653333 40000
32292222
Second year
By fix asset4960000 (-) depreciation496000 By cash
4464000 9911797
14375797
Trading and Profit/Loss Particular
Cost
Particular
Cost
To Bombay duck
11242000
By sales
35054600
To salt
63875
To ice
459900
To vinegar
131400
To wages
219000
To electricity
400000
To gross profit
22898425
35054600
To marketing
35054600 By gross profit
22898425
BY profit last year
939 9393797 797
60000 0
To distribution
100000
To packaging
00 214620
To 10% dep depreciation
44640 6400
To inherent loan
165333
To inh inheerent overdraft aft
4000
To administration 4000/month To net profit
4800000 20381869
32292222
Balance sheet
32292222
To net profit
29381869
By fix asset4464000
To venture capital
3306667
(-) 10% depreciation446400
To bank loan
1653333
To bank overdraft
40000
To sale
35054600
4017600 By cash
69436469
65418869
69436469
Third year
Trading and Profit/Loss Particular
Cost
Particular
Cost
To Bombay duck
16863000
By sales
52760750
To salt
95995
To ice
459900
To vinegar
197100
To wages
328500
To electricity
60000
To gross profit
34756255
52760750
To marketing
52760750 By gross profit
34756255
By pr profit la last ye year
29381869
60000 0
To distribution
100000
To packaging
00 323025
To 10% dep depreciation
40176 1760
To inherent loan
165333
To inh inheerent overdraft aft
4000
To administration 6000/month To net profit
720000 60924006
64138124
Balance sheet
64138124
To net profit
60924006
By fix asset4017600
To venture capital
3306667
(-) 10% depreciation401760
To bank loan
1653333
To bank overdraft
40000
To sale
52760750
By cash
118644756
65418869
118644756
ANNEXURE
RESEARCH METHODOLOGY OBJECTIVE: To study and analyse market of dry fish consumption.
To find the acceptability of hyginically processed and p acked dry fish.
SAMPLE SIZE: 30 QUESTIONNAIRE Name...................................................................................................... Place................................................................................................... Q.1. Do you consume dry d ry fish?
YES
NO
Q.2. If yes which variety of dry fish do you buy? Bombay Duck Prawns Mackerel
Q.3. How frequently do you purchase dry fish? Once week Once month Other -------------------------------------------------------------Q.4. In which season do you buy dry fish? Jan, Feb, March April, May, June July, Aug, Sept Oct, Nov, Dec
Q.5. What quantity of dry fish do you buy b uy in a month? 1kg
2 kg 3 kg Other Q.6. Where do you prefer to buy dry fish? Fish Market Mall
Q.7. Will you prefer to to buy hygienically processed and packed dry fish over loose dryfish? Yes No
Q.8. Will you pay premium premium for hygienically processed processed and packed dry fish? Yes No
REFERENCES: www.maharashtrafisherydepartment.com www.google.com www.wikipedia.com
