frugies smoothies production manuscript

Western Mindanao State University Department of Industrial and Management Engineering 1

1 Feasibility Study on Mixed Fruit and Vegetable Smoothie Production



ACKNOWLEDGEMENT

This feasibility study would not be made possible without the guidance and love of our

ALMIGHTY GOD. It is true that the harder the struggle, the more glorious the triumph. We, the

FRUGIES group is truly overwhelmed and proud that finally our sacrifices and hardships in complying this

feasibility study as the requirement for accomplishing our course as an Industrial and Management

Engineering student had turned out successfully.

To our family, thank you for the support and understanding. We used to come home late, tired,

sleepy and sometimes out of mind that were not even able to help in the household chores but rather

leaving our bedrooms messy and untidy and our things left unfixed. Thank you so much for the trust and

considerations and all out support.

We would also like to acknowledge the kindness of our beloved best friends who were sincerely

and eagerly involved in helping us to make this study easier. Thank you so much APYUGON FAMILY for

everything, specially to our humble and reliable friend Mr. Cresente Baynos, a.k.a Bossing for

welcoming us to his apartment and allowing us to have our fruit combinations experiment in order for

us to come up with the best and unique combinations of fruit smoothie as our proposed product in this

study. To our classmates who have never doubted our product and stayed loyal in consuming and

buying our product. And of course to the ever supportive IME faculties, thank you for believing in our

capabilities and for inspiring and pushing us to our limits.



TABLE OF CONTENTS

I PROJECT SUMMARY

1. Introduction------------------------------------------------------------------------------------------------------- 1

2. Project Title---------------------------------------------------------------------------------------------------------2

3. Type of Business Organization---------------------------------------------------------------------------------2

4. Project Proponents/Researchers------------------------------------------------------------------------------2

5. Project Location---------------------------------------------------------------------------------------------------2

6. Estimated Total Project Cost-----------------------------------------------------------------------------------2

7. Mission and Vision------------------------------------------------------------------------------------------------3

8. Short Term Objective and Long Term Objective-----------------------------------------------------------3

9. Specific Objective-------------------------------------------------------------------------------------------------4

10. Limitations and Scope of the Study--------------------------------------------------------------------------5

11. Highlights of the Study------------------------------------------------------------------------------------------6

12. Methodology------------------------------------------------------------------------------------------------------6

13. Leadership Strategy---------------------------------------------------------------------------------------------6

II ORGANIZATION AND MANAGEMENT ASPECT 14. Form of Ownership---------------------------------------------------------------------------------------------7

15. Organizational Structure--------------------------------------------------------------------------------------8

16. Personnel Functions and Qualifications-------------------------------------------------------------------9

17. Feasibility Study Timetable----------------------------------------------------------------------------------16

18. Feasibility Study Gantt chart---------------------------------------------------------------------------------18



III MARKET ASPECT 19. Product Description-------------------------------------------------------------------------------------------20

20. Target Demand-------------------------------------------------------------------------------------------------20

21. Historical Data--------------------------------------------------------------------------------------------------21

22. Projected Population------------------------------------------------------------------------------------------21

23. Demand Analysis-----------------------------------------------------------------------------------------------22

24. Projected Demand---------------------------------------------------------------------------------------------22

25. Supply Analysis--------------------------------------------------------------------------------------------------23

26. Historical Data of Supply--------------------------------------------------------------------------------------24

27. Projected Supply------------------------------------------------------------------------------------------------24

28. Demand and Supply Analysis---------------------------------------------------------------------------------25

29. Supply, Market Share and New Gap for School Year 2013-2014-----------------------------------26

30. Supply, Projected Market Share and New Gap for School Year 2014-2015----------------------27





35. Product Selling Price------------------------------------------------------------------------------------------32

36. Market Program and Strategy-----------------------------------------------------------------------------33



IV TECHNICAL ASPECT

37. The Product------------------------------------------------------------------------------------------------------35

A. Nutrition Facts of Fruits and Vegetables---------------------------------------------------------36

38. Product Ingredients--------------------------------------------------------------------------------------------38

39. The Manufacturing Process---------------------------------------------------------------------------------45

40. Qualitative Flow Diagram-----------------------------------------------------------------------------------49

41. Quantitative Flow Diagram----------------------------------------------------------------------------------50

42. Production Capacity and Operation Schedule-----------------------------------------------------------53

43. Equipments------------------------------------------------------------------------------------------------------53

44. Utensils and Materials----------------------------------------------------------------------------------------54

45. Store Location---------------------------------------------------------------------------------------------------55

46. Stall layout-------------------------------------------------------------------------------------------------------56

47. Raw Materials for Gelatin-------------------------------------------------------------------------------------57

48. Raw Materials for Verdi Smoothie--------------------------------------------------------------------------57

49. Raw Materials for CAO Smoothie --------------------------------------------------------------------------58

50. Raw Materials for Pia-Banana Smoothie----------------------------------------------------------------58

51. Utilities------------------------------------------------------------------------------------------------------------59

52. Waste Disposal Procedure-----------------------------------------------------------------------------------60

53. Labor Requirement--------------------------------------------------------------------------------------------60

54. Safety and Maintenance-------------------------------------------------------------------------------------61

55. Total Production Cost-----------------------------------------------------------------------------------------61



V SOCIO-ECONOMIC ASPECT

56. Agricultural-------------------------------------------------------------------------------------------------------62

57. Job Opportunities----------------------------------------------------------------------------------------------63

58. Standard of Living----------------------------------------------------------------------------------------------64

59. Healthy Living--------------------------------------------------------------------------------------------------65

60. Environmental Considerations------------------------------------------------------------------------------67

61. Government----------------------------------------------------------------------------------------------------68

VI FINANCIAL ASPECT

62. Financial Basis--------------------------------------------------------------------------------------------------69

63. Total Project Cost----------------------------------------------------------------------------------------------70

64. Pre-operating Expenses Breakdown------------------------------------------------------------------------71

65. Working Capital-------------------------------------------------------------------------------------------------71

66. Monthly Cash Flow Statement from November 2013 to March 2014-----------------------------72

67. Monthly Income Statement from November 2013 to March 2014---------------------------------73

68. Monthly Balance Sheet from November 2013 to March 2014 -------------------------------------74

69. Frugies Smoothies Production Monthly Cost of Goods Sold Schedule November 2013 to March 2014------------------------------------------------------------------------75

70. Frugies Smoothies Production Direct Material Schedule November 2013 to March 2014-----------------------------------------------------------------------76

71. Financial Analysis for Actual Financial Statement------------------------------------------------------77

72. Test of Profitability--------------------------------------------------------------------------------------------77

a. Gross Profit Margin-----------------------------------------------------------------------------------77



b. Net Profit Margin--------------------------------------------------------------------------------------78

73. Assets Turnover------------------------------------------------------------------------------------------------79

a. Total Assets Turnover---------------------------------------------------------------------------------79

74. Test of Capital Investment -----------------------------------------------------------------------------------80

a. Return on Investment---------------------------------------------------------------------------------80

b. Payback Period------------------------------------------------------------------------------------------81

75. Break-even Analysis--------------------------------------------------------------------------------------------82

76. Cost Structure and Operating Leverage-------------------------------------------------------------------83

77. Financial Assumption------------------------------------------------------------------------------------------84

78. Frugies Smoothies Production Projected Annual Cash Flow Statement

SY 2013-2014 to SY 2018-2019-------------------------------------------------------------------------85

79. Frugies Smoothies Production Projected Annual Income Statement

SY 2013-2014 to SY 2018-2019------------------------------------------------------------------------86

80. Frugies Smoothies Production Projected Annual Balance Sheet

SY 2013-2014 to SY 2018-2019------------------------------------------------------------------------87

81. Frugies Smoothies Production Projected Annual Cost of Goods Sold

SY 2013-2014 to SY 2018-2019------------------------------------------------------------------------88

82. Frugies Smoothies Production Projected Annual Direct Material Schedule

SY 2013-2014 to SY 2018-2019------------------------------------------------------------------------89

83. Financial Analysis for Projected Financial Statement-------------------------------------------------90

84. Test of Profitability--------------------------------------------------------------------------------------------90

a. Gross Profit Margin-----------------------------------------------------------------------------------90

b. Net Profit Margin------------------------------------------------------------------------------------91



85. Assets Turnover------------------------------------------------------------------------------------------------92

a. Total Assets Turnover---------------------------------------------------------------------------------92

86. Test of Capital Investment -----------------------------------------------------------------------------------93

a. Return on Investment---------------------------------------------------------------------------------93

b. Payback Period------------------------------------------------------------------------------------------94

87. Break-even Analysis--------------------------------------------------------------------------------------------95

88. Cost Structure and Operating Leverage-------------------------------------------------------------------96

VII CONCLUSION

89. Conclusions and Recommendations-----------------------------------------------------------------------97

VIII SENSITIVITY ANALYSIS

90. Sensitivity Analysis---------------------------------------------------------------------------------------------98

91. 1st Strategy-------------------------------------------------------------------------------------------------------99

92. 2nd Strategy-----------------------------------------------------------------------------------------------------101

93. 3rd Strategy------------------------------------------------------------------------------------------------------104

94. Sensitivity Conclusion----------------------------------------------------------------------------------------105

VIII ANNEXES



PROJECT

SUMMARY



Introduction

Fruit and Vegetable Juice is a non-alcoholic beverage and is primarily made of extracted

and blended fruits and vegetables concentrates. Popular in Western countries, where people

usually make it at their homes with a juicer machine or they purchase it in cans, in bottles and

freshly made in restaurants for convenience.

In the Philippines it can be purchased on some restaurants that offer this kind of

beverage. It became popular nowadays because people are now being conscious about health

and wellness and for diet reasons. Working people, mothers with active children and students

are always looking for a quick, tasty, healthy alternative for lunch or a mid-afternoon infusion of

energy. These are the reasons that make it a potential product to be introduced in the market.

As more people continue to turn toward natural and wholesome food and drinks. Fruit

and vegetable juice have great potential for providing a healthy, refreshing and nutritious drink.

Frugies, a mixed fruit and vegetable smoothie, the proposed product that the

researchers will introduce in the market, were the target market are the students,

administrative staffs and faculty members of Western Mindanao State University main campus.

Frugies is a product that the students can afford to buy, a smoothie that has a lot of nutrients

that young and old people will benefit and will surely love. In a stressful and hectic schedule of

students, Frugies would be the best drink that could boost their immune system against

sickness. The researcher decided to produce smoothie instead of juice as an innovation to the

usual juices that are commonly offered.

Frugies contains Malunggay, a vegetable known to be A miracle tree and a powerful

anti-cancer and rich in anti oxidant that slows the aging process.

1



Project Title:

A Project Feasibility Study on Mixed Fruits and Vegetable Smoothie Production

Proposed Name of Firm: Frugies Smoothies Production

Type of Business Organization: Sole Proprietorship

Project Proponents/Researchers:

Arranguez, Princess D.

Dinaga, Raquel F.

Librada, Maribeth

Repollo, Maricar T.

Reyes, Kate Kathelyn L.

Usman, Rashida H.

Project Location: The proposed project location will be at Western Mindanao State University

Campus A, located at Normal Road, Baliwasan, Zamboanga City

Total Project Cost: The project cost is Php9,436.21

2



Mission

Frugies Smoothies Production, as a source of healthy mixed fresh fruit and vegetable

smoothie, adhere strict implementation of safety methods for consumers concern and to

promote further development of manufacturing operations to ensure customers satisfaction.

Vision

To achieve the highest standard desired and required in the production operation of

mixed fresh fruit and vegetable fruit drinks that will make Frugies Smoothies Production

products acceptable in Zamboanga City and also competitive in the national market.

Objectives

To be the leading producer of mixed fresh fruit and vegetable smoothies in Zamboanga

City and be more competitive in the market.

Short Term Objectives

To develop and maintain a good relationship with the consumers and the people of

Western Mindanao State University

To provide staff and students of Western Mindanao State University a healthy drink

To be the number one producer of fruit and vegetable smoothie

Long Term Objectives

To be one of the most successful and most influential healthy drink producers in

Zamboanga City

To be an excellent company here in the Philippines that will expand its business in the

other parts of the country and become the pride of Zamboanga City

To be nationally and globally competitive in producing an excellent smoothie products

3



Specific Objectives

Marketing Aspect

To ensure that the product will be promoted in a good way in which it can penetrate the

market

To determine the competitive advantage of the product

To be more creative in attracting customers

To guarantee that the chosen promotional campaigns will not only benefit the company

but also the customers who will purchase the product

Management Aspect

Focus on needs of our consumers

Get out into the market, listen, observe, and learn

Determine the factors that create demand for our product, and forecasting its potential

demand

Focus on execution in the marketplace every day

To attain the companys aim and purpose

To focus on the employees, their jobs, benefits and salaries, and tasks that will be done

before starting the business

Technical Aspect

To get rid of uncertainties in operation and production

To scheme the overall process in the production

To ensure the safety and benefits of the customers

4



Socio Economic Aspect

To discuss the benefits of all the stakeholders involved in the operation of the business.

To have an environmental friendly procedure.

To showcase the ability of the workforce of the students of Industrial and Management

Engineering

Financial Aspect

To have gain information about the financial status of the business

To be able to figure out how the business deals with the trend of demand and supply

within the circulation of the business.

To assure that the business is profitable and feasible.

Limitations and Scope of the Study

The study focuses on the establishment of mixed fruit and vegetable smoothie

production in Zamboanga City. Five aspects were presented in this study which includes the

Organizational and Management Aspect, the Marketing Aspect, the Technical Aspect, the Socio-

Economic and the Financial Aspect.

The proposed product will be sold at Western Mindanao State University targeting the

students, faculty members and administrative personnel of the Tertiary, Secondary and

Elementary Education Department both from campus A and B. The product will be made to

order which the researchers company will also focus on exclusive supplying of smoothies for

the different student activities through the organization officers.

5



Highlights of the Study

Fresh mixed fruit and vegetable smoothie is not the usual drink that the researchers will

introduce in the market, were the market are the students, faculty members and administrative

personnel, in that case the study has an edge on promoting healthy lifestyle and the habit on

drinking healthy fresh mixed fruit and vegetable smoothie daily that begins in the school. The

researchers assures that the taste of the product will be more exciting and suits the taste of

each customers, were one of the ingredients is vegetable.

The customers will surely be curious of what will be the taste of the product and make

the product trend in the market.

Methodology

The study was conducted with the use of primary and secondary data. Primary data

were obtained by conducting surveys to the target market were the researchers gathered

reliable data and by conducting interviews to every canteen within the vicinity. While the

secondary data were gathered from reliable sources such as NFRI, DAR, DOST, MISTO.

Leadership Strategy

The researchers used the leadership strategy were process of strategic leadership begins

with people. Managing change through uncertainty requires strategic leaders who possess and

communicate a clear path of direction and alignment within their workgroups to achieve the

desired outcomes.

6



ORGANIZATION

AND

MANAGEMENT

ASPECT



Form of Ownership

The proposed business will be a Sole Proprietorship type of business. The owner will be

the manager of the business. This type of business is easy to set-up because of the following

advantages:

Ease in business commencement

Absolute control

Avoidance of double taxation

Ease in business dissolution

7



Figure 1.1 Organizational Structure

The proposed business has 10 positions. But it will be handled by 6 individuals in actual

operation for the mean time due to financial capability; some positions will be handled by a

single person.

Manager

Production Supervisor

Receiving Personnel

Production

Crew

Finance

Supervisor

Accountant

Purchasing Officer

Cashier

Sales and Marketing Supervisor

Promotional and Advertising Staff

8



Personnel Functions and Qualifications

In the field of business before it starts to operate, Human Resource management

perform recruitment and selection of new employees who are qualified for the job description

but for the mean time the manager will be in charge of the hiring, since the manager is also the

owner of the business. The business will be handled by 6 individuals. The qualified positions and

description that are listed in the organizational structure are divided into six (6) persons. For

the mean time, as a new contributor in the field of business, the researchers will be the one

who will handle and take over the positions. All six members will be work six times a week

during the initial run of the business. As the business grows, it will employ necessary number of

individuals that the company needs. They will be hired according to the qualifications

prescribed position.

1. One person will assume the role of Manager/Production Supervisor. Specifically his/her

roles are as follows:

Manager - is a person who manages the work of others in order to run a business

efficiently and make a large profit. He or she should have working knowledge of the

areas under her, and may be a specialist in one or more. She manages everything that

goes in and out of the company. She has the sole right for overall management of the

authority and has the control to all personnel in the plant. She must also be responsible

in keeping, recording and filling out papers and confidential documents of the company.

Qualifications:

Must be a graduate of any business related course such as (BS Industrial

Management Engineering, BS Management, BS Business Administration)

Female/Male, preferably 25-35 years of age.

At least two years experience in manufacturing and service industry.

9



Production Supervisor - is the one responsible to oversee the day-to-day

operations in the company and as well as manages workers on production line.

She monitors the means of production to ensure that they are operating

smoothly, and they check the products for defects and as well as determining

quality control standards.

Qualifications:

Must be a graduate of any business related course.

Female, preferably 25-35 years of age.

Expertise on integral planning, product design, purchasing processes

and production scheduling.

Must have at least two years of working experience in the related field.

2. One person will assume the role of Production Crew/Receiving Personnel. Specifically

his/her roles are as follows:

Production Crew is in charge of preparing smoothie before it goes out to the

customers. Specific duty vary, but typically include clearing off and setting

Juicers/Blenders, stocking supplies and as well as washing or cleaning the

juicers/blenders and utensils.

Qualifications:

Must have a High School Diploma.

Male/Female, preferably 25-30 years old.

Must have at least one year experience in related field

With good moral character

Health Certificate from CHO (City Health Office)

10



Receiving Personnel - is responsible for the verification and recording of raw

materials and generally review purchase order.

Qualifications:

Must have a High School Diploma


Able to demonstrate basic math and organizational skills.

Must have an experience in customer service or inventory

checking positions

With Good moral Character

3. One person will assume the role of Finance Supervisor/Production Crew. Specifically


Finance Supervisor is responsible for maintaining financial, accounting,

administrative and personnel services in order to meet legislative requirements

and support municipal operations. Finance Supervisor must administer and

monitor the financial system in order to ensure that the municipal finances are

maintained in an accurate and timely manner.

Qualifications:

Certified Public Accountant

Female, preferably 25-35 years of age

With at least 2 years of working experience in the related field

Must have computer skills including the ability to operate

computerized accounting, spreadsheet and word processing

programs at a highly proficient level

Must possess cultural awareness and sensitivity.

11







Qualifications:

Must have a High School Diploma.


Must have at least one year experience in related field.

With good moral character.

4. One person will assume the role of Accountant/Receiving Personnel. Specifically


Accountant is responsible for analyzing financial information and prepare

financial reports such as compiling and analyzing financial information to

prepare entries to accounts, such as general ledger accounts, documenting

business transactions. Accountant analyzes financial information detailing assets,

liabilities, capital, and prepares balance sheet, profit and loss statement, and

other reports to summarize current and projected company financial position,

using calculator or computer.

Qualifications:

Certified Public Accountant

Female, preferably 25-35 years of age.

With at least 2 years of working experience in the related field

Must possess analytical skills in order to analyze certain

discrepancies on a balance sheet or income statement

Detail oriented-- Accountants have to compile a lot of figures to

construct balance sheets and income statements. Having the

ability to compile a lot of information and then interpret the

12



meaning is something an accountant will have to do on a regular

basis.

Good Computer Skills.

Must possess good moral character.

Receiving Personnel is responsible for the verification and recording of raw

materials and generally review purchase order.

Qualifications:



Able to demonstrate basic math and organizational skills.

Must have an experience in customer service or inventory checking

positions

With Good moral Character

5. One person will assume the role of Sales and Marketing Officer/Production Crew.

Specifically his/her roles are as follows:

Sales and Marketing Officer is the one responsible in marketing framework for

successful positioning, promoting and distributing the products for the

profitability of the business.

Qualifications:

Must be a graduate of any four year related business course

Female, preferably 25-35 years of age

With at least 2 year working experience in related field

Good communication skills

Must possess pleasing personality

13







Qualifications:


Male/Female, preferably 25-30 years old



6. One person will assume the role of Purchasing Officer/Promotional and Advertising

Staff/Production Crew. Specifically his/her roles are as follows:

Purchasing Officer is the one responsible at some level for buying or approving

the acquisition of goods and services needed by the company. The position

responsibilities may be the same as that of a buyer or purchasing agent, or may

include wider supervisory or managerial responsibilities. A Purchasing Manager

may oversee the acquisition of materials needed for production, general supplies

for offices and facilities, equipment, or construction contracts. Purchasing Officer

seeks reliable vendors or suppliers to provide quality goods at reasonable prices.

Qualifications:

Must possess a four-year degree in any Business related course

Female/ Male, preferably 25-30 years of age

Minimum of 2 years of experience in related field

Must have excellent interpersonal and negotiation skills, as

her/his role is to receive the best possible product at the best

possible price

Should have great communication skills, both orally and in writing

14



Should possess exceptional management skills, as she may

oversee a team of people

Promotional and Advertising Staff is the one responsible for planning and

directing advertising policies and programs or produce collateral materials, such

as posters, contests, coupons, or give-away, to create extra interest in the

purchase of a product or service for a department, an entire organization, or on

an account basis.

Qualifications:

Must be a graduate of any business related course

Female/male, preferably 23-35 of age

With 1-2 years working experience in the field of marketing

Good communication skills

Pleasing personality





Qualifications:


Male/Female, preferably 25-30 years old



15



Table 1.1 Feasibility Study Timetable and Gantt chart

Project Timetable

Activities for 1st Semester Date No. of weeks

A. Grouping of members, assigning tasks, meeting among members of the group

June 15 June 29 2

B. Gathering data of the given study, conducting survey, presentation of data gathered

June 29 - July 20

3

C. Preliminary presentation, Reviewing/Revising the draft presentation and consultation

July 21 July 27 1

D. Re-conducting survey and evaluating the result on market aspect, Preliminary presentation of prototype

July 28 - August10 2

E. Presentation of prototype per combination

July 11- July 17 1

F. Computing of data, gathering data for Organizational and management, Technical aspect, presentation of O and M and Technical aspect

July 18 - August 24

1

G. Consultation of 2 aspects, gathering additional data

August 25 - September 8

2

H. Revision of organizational and management and technical aspect

September 9- October 15

5

I. Finalization and presentation

of 3 aspects

October 16 October

27

2

J. Enrolment

October 28 - November 19

--

K. Opening of business operation November 20

February 22

14

16



L. Discussion and drafting on financial statement for the month of November and discussion on sensitivity analysis.

November 21 December 6

2

M. Submission and evaluation of financial statement for the month of November. Discussion on socio-economic and SWOT analysis orientation

December 7 - 20

2

N. Presentation of Expo materials (Brochures, layout and costing)

December 21January 3

2

O. Submission and evaluation of financial statement for the month of December.

January 4 - 10

1

P. SWOT analysis presentation and submission of financial statement for the month of January.

January 11 February 4

4

Q. Submission of Manuscript for final presentation.

February 5 24

3

R. Preparation for the final

presentation

February 25 - 28

1

S. Final presentation to the faculty and submission of thesis manuscript for Expo use

March 1 6

1

T. IME Expo 2014 and preparation for the business evaluation.

March 7 - 14

1

Table 1.1 shows the activities for the school year 2013-2014

17



Activity 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

A

B

C

D

E

F

G

H

I

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Table 1.2 Gantt chart of the Time Table Presented s

Legend: 18



Activity 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38

J

K

L

M

N

O

P

Q

R

S

T

19



MARKETING

ASPECT



Product Description

Fruit and Vegetable Juice is a non-alcoholic beverage popular in Western countries,

where people can purchase it in aluminum cans, in bottles and freshly made in restaurants.

In the Philippines it can be purchased on some restaurants that offer this kind of

beverage. It became popular nowadays because people have increase awareness on health and

wellness. Some are even very particular with the food they eat and beverage they drink. The

researchers have decided to make it into smoothie instead of just a plain juice which makes it a

potential viable product to be sold in the market.

The Target Demand

The target demand of this study is the people of Campus A and Campus B of Western

Mindanao State University which comprises of the students, members of the faculty and

administrative personnel. There are about 19,171 individuals from Campus A and Campus B

combined from school year 2013-2014.

The products will be sold in an ordering basis where the seller makes and prepares the

products while the customer waits, through a stall situated inside the campus where it is easily

be accessible.

20



HISTORICAL DATA Table 2.1 Population of Western Mindanao State University (Year 2008 2013)

SCHOOL YEAR POPULATION

2008-2009 15,827

2009-2010 17,358

2010-2011 17,645

2011-2012 17,257

2012-2013 17,332

Source: MISTO WMSU Table 2.1 shows the historical data of enrollees who enrolled from 2008-2013 of the target university. The data will be used in projecting the population for the next five years.

Table 2.2 Projected Actual Population

SCHOOL YEAR PROJECTED

POPULATION

2013-2014 19,171

2014-2015 18,247

2015-2016 18,538

2016-2017 14,490

2017-2018 15,075

2018-2019 19,411

Table 2.2 shows the projected population of the target university from 2013-2014 to 2018-2019. The

population is computed using the four methods of projection and the projected values are taken from

the method which has the least standard deviation which yields the realistic output. The population from

school year 2013-2014 to 2015-2016 remains the same because only school year 2016-2017 until 2018-

2019 affected in the new curriculum of K to 12 program wherein no new freshmen are enrolled in the

said school year. (Refer to annex A from table 1.0 to table 5.2)

21



DEMAND ANALYSIS

Fig 2.1 Annual Per Capita Consumption of juice in the Philippines

Fig 2.1 shows the annual per capita consumption of juice in the Philippines based from Euromonitor. The data will be used to compute the projected demand of Western Mindanao State University.

Table 2.3 Projected Demand for Juice within the vicinity of WMSU

SCHOOL YEAR PROJECTED POPULATION ANNUAL PER CAPITA

CONSUMPTION (L) PROJECTED

DEMAND (L)

2013-2014 19,171 1 19,171.00

2014-2015 18,247 1 18,247.00

2015-2016 18,538 1 18,538.00

2016-2017 14,490 1 14,490.00

2017-2018 15,075 1 15,075.00

2018-2019 19,411 1 19,411.00

Table 2.3 shows the computation of the projected demand for juice within the vicinity of Western Mindanao State

University by means of multiplying the total projected population per year to the annual per capita consumption

which is 1 liter. The projected demand will be used to determine the total volume of juice that the university is

consuming.

22



SUPPLY ANALYSIS

There are currently 16 present canteens that sell Juice beverage within the vicinity of

Western Mindanao State University.

Table 2.4 Present Supply within the vicinity of Western Mindanao State University

CANTEEN/OWNER'S NAME WEEKLY SUPPLY (L) DAILY SUPPLY (L)

Janny Bee 1.985 0.331

Shanes Fastfood 2.262 0.377

Maimona Majid 11.000 1.833

Magsayo Store 3.358 0.560

Oliver 32.938 5.490

Pilang Cervantes 23.386 3.898

Flavours 17.854 2.976

Emanual Canteen ( Jane D. Baroquillo) 18.000 3.000

WMSU Coop Canteen #8 (April Delos Reyes) 32.125 5.354

Antonieta Dumen 4.180 0.697

Social Work Canteen (Ester Carpizo) 12.700 2.117

Islamic Canteen (Arnalyn Ibrahim) 11.020 1.837

Forestry Canteen (Ginton Michael O. Locson) 3.320 0.553

Merciana 83.000 13.833

Mercedes Domocol 17.825 2.971

WMSU Coop #3 2.250 0.375

TOTAL 277.203 46.201

GRAND TOTAL (year) 10,949.530 10,949.530

Table 2.4 shows the total volume supply of juice in the vicinity of Western Mindanao State University. The data

was then computed in terms of weekly supply with a total volume of 277.203 L per week and was converted into

daily supply by dividing the weekly supply by 6. The total volume of juice in a year for the supply is 10,949.530 L

per year which is obtained by multiplying the weekly supply by 39.5 and 237 for the daily supply.

23



Table 2.5 Historical Data of Supply within the vicinity of Western Mindanao State University

SCHOOL YEAR YEARLY GROWTH RATE YEARLY SUPPLY (L)

1990-2009 - 4,205.86

2009-2010 4% 4,368.08

2010-2011 17% 5,093.86

2011-2012 22% 6,203.46

2012-2013 22% 7,589.45

2013-2014 44% 10,949.53

Table 2.5 shows the details of the yearly supply of canteens within the vicinity of WMSU since 1990 until

the present. The data will serve as the historical supply of the target university which was obtained by

subtracting the present year to the previous year divided by the previous year by using the growth rate.

Refer to annex A Table 5.3 for the computation.

Table 2.6 Projected Supply

SCHOOL YEAR PROJECTED SUPPLY (L)

2013-2014 8,072.91

2014-2015 8,933.17

2015-2016 9,793.42

2016-2017 10,653.68

2017-2018 11,513.93

2018-2019 12,374.19

Table 2.6 shows the projected supply which is based on the computation using Statistical Straight Line

method which yields the realistic output. (See ANNEX A table 5.3 to table 6.4.1 for computation of

projected supply)

24



Table 2.7 Demand and Supply Analysis

SCHOOL YEAR PROJECTED

DEMAND (L) PROJECTED SUPPLY

(L) GAP (L)

2013-2014 19,171.00 8,072.91 11,098.09

2014-2015 18,247.00 8,933.17 9,313.83

2015-2016 18,538.00 9,793.42 8,744.58

2016-2017 14,490.00 10,653.68 3,836.32

2017-2018 15,075.00 11,513.93 3,561.07

2018-2019 19,411.00 12,374.19 7,036.81

Table 2.7 shows the volume of the unsatisfied demand or the gap per school year. The projected supply

is subtracted from the projected demand to identify the unsatisfied demand. The unsatisfied demand

will be used in determining the market share of the company. The demand-supply analysis is from

school year 2013-2014 to 2018-2019.

25



Figure 2.2 Supply, Market Share and New Gap for School Year 2013-2014

Figure 2.2 shows the total demand of 19,171.00 L for the school year 2013-2014. The supply for this school year is

8,072.91 L and the unsatisfied demand is 11,098.09 L. The company will get 1,759.73 L of the total demand which

leaves 9,866.36 L as the new gap. The companys market share is base from the capacity of the company provided

in Table 3.1 page 53.

42%

9%

49%

Total Demand of 19,171.00 L

Supply (8,072.91 L)

Market Share(1,759.73 L)

New Gap (9,338.36 L)

26



Figure 2.3 Supply, Projected Market Share and New Gap for School Year 2014-2015

Figure 2.3 shows the total demand of 18,247.00 L for the school year 2014-2015. The supply for this school

year is 8,933.17 L and the unsatisfied demand is 9,313.83 L. The company will get 2,652.92 L of the total

demand which leaves 6,660.91 L as the new gap. The companys market share is base from the capacity of

the company provided in Table 3.1 page 53.

49%

15%

36%


Supply (8,933.17)

Market Share (2,652.92 L)

New Gap (6,660.91 L)

27




Figure 2.4 shows the total demand of 18,538.00 L for the school year 2015-2016. The supply for this

school year is 9,793.42 L and the unsatisfied demand is 8,744.58 L. The company will get 3,546.11 L of

the total demand which leaves 5,198.47 L as the new gap. The companys market share is base from the

capacity of the company provided in Table 3.1 page 53.

53%19%

28%


Supply (9,793.42 L)


New Gap (5,198.47 L)

28






demand which leaves -602.99 L as the new gap or no gap at all because the market share is higher than the

gap. The companys market share is base from the capacity of the company provided in Table 3.1 page 53.

68%

28%

-4%


Supply (10,653.68 L)


New Gap (-602.99 L)

29





year is 11,513.93 L and the unsatisfied demand is 3,561.07. The company will get 5,332 L of the total

demand which leaves -1,771.43 L as the new gap or no gap at all because the market share is higher than

the gap. The companys market share is base from the capacity of the company provided in Table 3.2 page

53.

62%

29%

-11%


Supply (11,513.93 L)

Market Share (5,332.5L)

New Gap (-1,771.43 L)

30






demand which leaves 811.12 L as the new gap. The companys market share is base from the capacity of the

company provided in Table 3.2 page 53.

64%

32%

4%


Supply (12,374.19 L)


New Gap (811.12 L)

31



Table 2.7 Product Selling Price

Verdi Smoothie

Amount CAO Smoothie

Amount

Pia-Banana Smoothie Amount

Production cost per unit P15.70 P16.40 P11.28

Markup P 4.30 (21.50%) P 3.60 (18%) P 8.72 (43.60%)

Selling price per cup P20 P20 P20

Table 2.7 shows the selling price per cup, it is based from the production cost. The mark up is 21.50% for

Verdi smoothie, 18% for CAO smoothie and Pia-banana smoothie 43.60% were the profit is P4.30 for

Verdi smoothie,P3.60 for CAO smoothie and P8.72 for Pia-Banana smoothie.

32



Market Program and Strategy

As a new contributor in the business industry the market strategy will be applied to the

students, administrative staff and faculty member were school is the best location to start with,

because now a days people are already outspoken and involved on what is happening in the

society specially the young once in terms of things that are unusual like our product Mixed

Fruit and Vegetable Smoothie. In that case our product will be easily known in the university

and also outside the campus.

Product

Mixed fruit and vegetable smoothie contains 250ml of smoothie per cup, the product

are new to the target location so it is not difficult to market and the quality of the product

are rest assured to be safe to consume.

Promotion

The company believes and is confident on the capability of Promotional and Advertising

Staff who plans and secures the implementation of the promotional activities. One of which

is the establishment of partnership between school organizations aiming to be the official

supplier of healthy drinks for their activities. This helps a lot because some students want to

try the product but has no means to afford to buy it, so through organizations they can have

it for free. The following are other promotional activities that the company will do:

Online Advertisement

The company saw the potential of online advertisement through social

media websites such as Facebook and Twitter and will take advantage of it.

There will be a creation of a company account for the product. This will not only

introduce the product easily on the market through social media, but also people

can give feedbacks or testimonials about the product and the different tastes.

The researchers had created a Facebook page for the company

33



(https://www.facebook.com/frugies?ref=br_rs) where customers can make a call

regarding the product and will answer their complaints promptly and make

consumers happy, whenever possible, with a speedy apology, a refund, and a

discount on future purchases or an exchange. Sharing of photos with information

can also be helpful by creating an appeal to the target clients.

Personal Endorsement

These are the following personal endorsement can be use to market the

product, first is the Words of Mouth and by building personal relation to

customers in verbal form. Through giving free taste of the product, possible

consumers can give testimonials about it and provide information to the others.

Second is by building personal relation to customers, it can help to gain

customers trust to the company.

Tarpaulins and Brochures

Tarpaulin is a very useful tool to catch the attention of the market. The

material is durable and can be used repeatedly. The information about the

company and the products can be published through tarpaulins.

People want printed material to take home and read at their leisure. It

can direct them to the web page provided, but a brochure adds a personal

touch, tells the prospect what the product or service can do for them and why

they should buy from you. Brochures also support other advertising, direct mail,

online promotions, and can be used as a sales tool by distributors. In short, a

good brochure sells.

The actual cost of tarpaulin the researchers had used is Php 133.00 in

which the size is 2x3 ft while the brochure cost Php 20.00 per piece in which the

size is 8.5 x 11 inches.

34



TECHNICAL

ASPECT



The Product

Mixed Fruit and Vegetable Smoothie is primarily made of fresh fruits and vegetable

blended together. It is rich in nutrients that have unique healthy promoting compounds,

vitamins and minerals that are essential for optimum health, benefiting for the body, such as

vitamin A, protein, vitamin C, anti-oxidants, potassium and iron. One cup (250ml) per serving of

Mixed Fruit and Vegetable Smoothie can give 30 vitamins and minerals to supply the nutrients

needed of the body.

Frugies a product name has a volume of 250ml which is equivalent to 1 cup. The

product has three combinations of smoothies which are the Apple-Orange Smoothie with

Malunggay gelatin, Apple-Carrots-Orange Smoothie with Malunggay gelatin, and the Banana-

Pineapple Smoothie with Malunggay Gelatin. The 3 combination were added with evaporated

milk and a little of refined sugar to make it more suitable to the customers taste.

Smoothies will stay fresh in the refrigerator for up to 3 hours, but it will lose some

nutrients as it sits in the fridge, the ideal temperature for the smoothie to last for 3 hour is

(4C-6C) but if smoothie expose to a normal room temperature it can only last for about 30

minutes. It will not also taste as fresh after the first 3 hours and water separation may occur.

Personally, the researcher dont like the way smoothies taste after the said time.

35



Figure 3.1 Nutrition Facts of Fruits and Vegetables

36



Continuation of Figure 3.1 Nutrition Facts of Fruits and Vegetables

37



1. Apple-Orange Smoothie with Malunggay Gelatin (Verdi Smoothie)

The ingredients are Fuji Apple, Orange juice extract, ice cubes, refined sugar,

evaporated milk, and Malunggay gelatin as the additive. The ingredients for the Malunggay

gelatin are Malunggay broth, Buko Pandan flavored Gelatin powder, water, refined sugar and

evaporated milk.

The nutritional facts that the Apple-Orange Smoothie with Malunggay gelatin can

provide are iron, calcium, potassium, manganese, magnesium, vitamin A, vitamin B, vitamin C,

folate, thiamin and protein.

2. Apple-Carrots-Orange Smoothie with Malunggay Gelatin (CAO Smoothie)

The ingredients for the second combination on smoothie are Fuji Apple, Carrot juice

extract, Orange juice extract, ice cubes, refined sugar, evaporated milk, and Malunggay gelatin

as the additive.

The nutritional facts that Apple-Carrots-Orange Juice with Malunggay gelatin can

provide are calcium, potassium, iron, manganese, magnesium, vitamin A, vitamin B, vitamin C,

folate, thiamin, beta-carotene and protein.

3. Banana-Pineapple Smoothie with Malunggay Gelatin (Pia-Banana Smoothie)

The ingredients for the smoothie were ripe Banana, Pineapple , ice cubes, refined sugar,

and evaporated milk and Malunggay gelatin as the additive.

The nutritional facts that the Banana-Pineapple Smoothie with Malunggay gelatin can

provide are potassium, magnesium, manganese, fiber, vitamin A, vitamin B1, vitamin C,

calcium, foliate, iron and protein.

38



Product Ingredients

The study came up with three different kinds of products with four different kinds of

fruits and two different kinds of vegetables to be mixed.

Apple Orange Smoothie with Malunggay Gelatin (Verdi Smoothie)

1. Apple fruit

The apple is the pomaceous fruit of the apple tree, species Malus domestica in the rose

family (Rosaceae). It is one of the most widely cultivated tree fruits, and the most widely

known of the many members of genus Malus that are used by humans. Apples grow on

small, deciduous trees. Specifically, the researcher had used the Fuji Apple because it has a

very long shelf life compared to other apples, even without refrigeration. It also contains

between 911% sugars by weight but still nutritious.

2. Orange fruit

An orange is a type of citrus fruit which people often eat. Oranges are a very good source

of vitamins, especially vitamin C. Orange juice is an important part of many

people's breakfast. The "sweet orange", which is the kind that is most often eaten today,

grew first in Asia but now grows in many parts of the world. The researchers have used

Ponkan in its product because of its more orangy taste.

3. Malunggay leaves

Moringa also known as the Miracle Tree is a multipurpose plant, were the leaves, pods,

fruits, flowers, roots and bark of the tree can be utilized. It is also referred to as Drumstick

Tree by the Britishers. In the Philippines, they are referred to as malunggay or

malungay. Others refer to moringa as horseradish tree, benzolive tree, kelor, marango,

mlonge, moonga, nbday, saijhan, sajna or Ben oil tree. Moringa leaves contain: seven

times the vitamin C in oranges, four times the Calcium in milk, four times the vitamin A in

carrots, two times the protein in milk and three times the Potassium in bananas.

39



4. Buko Pandan Flavored Gelatin powder

Gelatin (or gelatin, from Latin: gelatus = stiff, frozen) is a translucent, colorless, brittle

(when dry), flavorless solid substance. The researchers have used the flavored powdered

gelatin, specifically Buko-Pandan flavor, because it gives an appealing taste in our products.

These can be purchased in any grocery stores.

5. Refined sugar

Sugar is one of the most popular sweeteners used today. From baked goods to

beverages, this all-purpose sweetener has been a favorite for centuries. Sugar is the

crystallized sucrose extracted from sugarcane . After harvesting the sugarcane or sugar

beets, the juice is extracted and boiled down to remove moisture. As the moisture

diminishes, the natural sucrose in the juice begins to crystallize. The crystallized sugar is

removed, leaving other extracts behind in the form of molasses.

6. Evaporated Milk

Evaporated milk, also known as dehydrated milk, is a shelf-stable canned milk product

with about 60% of the water removed from fresh milk. It differs from sweetened condensed

milk, which contains added sugar. The researchers have used the canned evaporated milk

that can be purchased in any grocery stores.

7. Ice cubes

An ice cube is a small, roughly cube-shaped piece of ice (frozen water), conventionally

used to cool beverages. Ice cubes are sometimes preferred over crushed ice because they

melt more slowly; they are standard in mixed drinks that call for ice, in which case the drink

is said to be "on the rocks."

40



Apple Carrot Orange Juice with Malunggay Gelatin (CAO Smoothie)

1. Apple fruit

The apple is the pomaceous fruit of the apple tree, species Malus domestica in the rose

family (Rosaceae). It is one of the most widely cultivated tree fruits, and the most widely

known of the many members of genus Malus that are used by humans. Apples grow on

small, deciduous trees. Specifically, the researcher had used the Fuji Apple because it has a

very long shelf life compared to other apples, even without refrigeration. It also contains

between 911% sugars by weight but still nutritious.

2. Orange fruit

An orange is a type of citrus fruit which people often eat. Oranges are a very good

source of vitamins, especially vitamin C. Orange juice is an important part of many

people's breakfast. The "sweet orange", which is the kind that is most often eaten today,

grew first in Asia but now grows in many parts of the world. The researchers have used

Ponkan in its product because of its more orangy taste.

3. Carrot

Carrots are popular root vegetable that are easy to grow in sandy soil. They are resistant

to most pests and diseases, and are a good late season crop that can tolerate frost. Not all

carrots are orange; varieties vary in color from purple to white. The researchers have used

the orange-colored carrot variety.

4. Malunggay leaves

Moringa also known as the Miracle Tree is a multipurpose plant, were the leaves, pods,





41





5. Buko Pandan Flavored Gelatin powder





6. Refined Sugar

Sugar is one of the most popular sweeteners used in American kitchens today. From

baked goods to beverages, this all-purpose sweetener has been a favorite for centuries.

Sugar is the crystallized sucrose extracted from either sugarcane. After harvesting the

sugarcane or sugar beets, the juice is extracted and boiled down to remove moisture. As the

moisture diminishes, the natural sucrose in the juice begins to crystallize. The crystallized

sugar is removed, leaving other extracts behind in the form of molasses.

7. Evaporated Milk





8. Ice cubes




is said to be "on the rocks."

42



Banana Pineapple Smoothie with Malunggay Gelatin (Pia-Banana Smoothie)

1. Ripe Banana

A banana is an edible fruit produced by several kinds of large herbaceous flowering

plants of the genus Musa. In some countries, bananas used for cooking may be

called plantains. The fruit is variable in size, color and firmness, but is usually elongated and

curved, with soft flesh rich in starch covered with a rind which may be green, yellow, red,

purple, or brown when ripe. The researcher used Latundan banana.

2. Pineapple fruit

Pineapple is a wonderful tropical fruit having exceptional juiciness, vibrant tropical

flavor and immense health benefits. Pineapple contains considerable calcium, potassium,

fiber, and vitamin C. It is low in fat and cholesterol.

3. Malunggay leaves

Moringa also known as the Miracle Tree is a multipurpose plant, as the leaves, pods,







4. Buko Pandan Flavored gelatin powder





43



4. Refined Sugar

Sugar is one of the most popular sweeteners used in American kitchens today. From

baked goods to beverages, this all-purpose sweetener has been a favorite for centuries.

Sugar is the crystallized sucrose extracted from sugarcane. After harvesting the sugarcane or

sugar beets, the juice is extracted and boiled down to remove moisture. As the moisture

diminishes, the natural sucrose in the juice begins to crystallize. The crystallized sugar is

removed, leaving other extracts behind in the form of molasses.

5. Evaporated Milk





6. Ice cubes




is said to be "on the rocks.

44



Manufacturing Process

The manufacturing process of mixed fruit and vegetable smoothie is in made to order

basis with 3 different combinations. The process of preparing the fruit and vegetable smoothie

is by extracting the juice from the fruit and vegetable specifically the orange and carrot, and

blending it together with other fruits adding Malunggay gelatin as an additive. The smoothie

will be put into 8oz cups with plastic lid cover for food safety and straw.

1. Apple-Orange Smoothie with Malunggay Gelatin (Verdi Smoothie)

a. Washing

Wash the 232.5g of fuji apple as well as the 300 g of ponkan orange to remove the

dirt, pesticide or else the chemicals present. Do not use hot nor freezing water in order to

retain the freshness of fruits.

b. Peeling

After washing, use your hands in peeling the ponkan orange because it has a thicker

skin compare to the other fruit. Make sure to wash your hands before doing it. Ponkan

compose of 60% skin.

c. Slicing

Hold apple so that stem is facing straight up while apple is on top of a cutting board. Cut

the peeled fuji apple which is 232.5 grams in weight into a medium size. Use a sharp knife

to create the size slices of your choosing by slicing each large slice into the upward, rounded

section of the apple pieces, so that it would be easy for the blender to blend it.

d. Extracting

Presses are the usual and traditional method of removing juice from the fruit. By the use

of Imarflex extractor, the residues and juice will be separated. The researchers can extract

the 300g of ponkan which will result to a 75.28 g of juice and 74.91% residues.

45



e. Mixing / Blending

After the extraction and slicing/cutting process, 75.28 g of ponkan orange and slices of

apples are mixed together in the blender. Pour it with 150 ml evaporated milk, 150 grams of

refined sugar and 452 ml of ice cubes to produce 1 pitcher of smoothie. In order to get an

equal taste, stir it using tablespoon or stirring rod.

f. Filling

It is the process of bringing the mixed juice into the container. The container is made up

of 250 ml plastic slushy cup.

g. Adding gelatin

For a good and healthy taste, add 75g of malunggay gelatin in a 1 cup of smoothie.

2. Apple-Carrot-Orange Smoothie with Malunggay Gelatin (CAO Smoothie)

a. Washing

Wash all raw fruits such as 232.5 g of fuji apple and 300 g of ponkan orange and 150

g of carrot to remove the dirt, pesticide or else the chemicals present on it. Use colander in

washing the needed raw materials. Do not use hot nor freezing water in order to retain the

freshness of fruits and vegetable. The researcher may also use brush but not too rough for a

certain veggies such as carrot, which have been growing in soil. Make sure there isn't any dirt

or other items left on fruits or vegetable.

b. Peeling

After washing, use knife or peeler to take out the skin of the carrot, unlike on the

ponkan orange fruit because it has its thinner peel, just used your hands in peeling the

ponkan. Make sure to wash your hands before doing it. Hence, carrot contains 14.29% of

skin and 60% of skin and seeds for orange.

46



c. Slicing

Cut the apples into medium size, to ensure it will make the blender machine to blend it

easily, slice all the large sizes. Cut the peeled carrots into medium size to make sure it will fit

in the juice extractor machine. Use a sharp knife in slicing the 232.5 g of apple, 128.6 g of

carrot.

d. Extracting

Presses are the usual and traditional method of removing juice from fruit and vegetable

materials. By the use of Imarflex extractor, the residues and juice will be separated. The

researchers can extract the 300 g of ponkan that will result to a 75.28 g of juice and 74.91%

residues. In addition, by pressing the 150 g of carrot we could come up with 37.86% residues

and 93.21 g of concentrated carrot juice.

e. Mixing / Blending

After the extraction process, mix the 75.28 g of ponkan orange juice and 93.21 g of

concentrated carrot juice unto the blender together with the sliced apple. Pour it with 150

ml evaporated milk, 150 g of refined sugar and 358 ml of ice cubes to produce 1 pitcher of

smoothie. In order to get an equal taste, stir it using tablespoon or stirring rod.

f. Filling



g. Adding gelatin

For a good and healthy taste, add 75g of malunggay gelatin in every 1 cup of smoothie.

47



3. Banana-Pineapple Smoothie with Malunggay Gelatin (Pia Banana Smoothie)

a. Washing

Wash the 550 g of ripe latundan banana fruits and 110 g of pineapple in order to

remove the dirt present on it. Do not use hot nor freezing water in order to retain the

freshness of fruits. The researcher may also use brush for cleaning the outside part of the

pineapple. Make sure there isn't any dirt or other items left on fruits.

b. Peeling

After washing, use a sharp knife or peeler to take out the skin of the pineapple.

Otherwise, use your hands in peeling the skin of the banana. Pineapple consists of 10% peel

and 54.42 % for the skin of banana. Make sure to wash your hands before doing it.

c. Slicing

Cut the peeled 110 g of pineapple and 550 g of banana into a medium size, just to

ensure it will easily blend into the blender machine. Use a sharp knife in slicing the fruits.

d. Mixing / Blending

Mix and blend the 88g of pineapple with 250.69g of sliced banana. Add the 150 ml

evaporated milk, 150g of refined sugar and 412 ml of ice cubes to produce 1 pitcher of

smoothie. In order to get an equal taste, stir it using tablespoon or stirring rod.

d. Filling



e. Adding gelatin

For a good and healthy taste, add 75 g of malunggay gelatin in a 1 cup of smoothie.

48



Figure 3.2 Qualitative Flow Diagram

Washing Peeling Cutting

Filling Blending Extracting

Adding gelatin Finished Product ( Smoothie )

49



Apple-Orange Smoothie with Malunggay Gelatin (Verdi Smoothie)

Figure 3.3 Quantitative Flow Diagram

Input Process Output

Apple (232.5g)

Orange (300g)

Washing

(535.5g)

Peeling/slicing

Apple (223.2g)

Orange (120g)

Extracting

Orange (75.28g)

Blending (1,500g)

Apple (223.2g)

Orange (75.28g)

Evaporated Milk(150mL)

Gelatin (450g)

Sugar (150g)

Ice/cold water (452mL)

Skin & Seed

Apple (4%)

Orange (60%)

Residue

Orange

(74.91%)

Finished Product

(1,500mL)/250mL

=6 cups

50



Apple-Carrot-Orange Smoothie with Malunggay Gelatin (CAO Smoothie)

Figure 3.4 Quantitative Flow Diagram

INPUT PROCESS OUTPUT

Apple (232.5g)

Orange (300g)

Carrot (150g)

Washing

(682.5g)

Peeling/slicing

Apple (223.2g)

Orange (120g)

Carrot (128.6g)

Extracting

Orange (7

frugies smoothies production manuscript

Documents

feasibility study

study easier

mixed fruit

fruit combinations

management engineering

project summary

project title

project proponentsresearchers