Chapter 2

Ownership and Management Plan

The form of business ownership will be a corporation. The proponents’

money, and other resources, will be shared with each other for the profits or

losses of the business undertaking in which all have invested. It is a good

choice of legal structure for a new business because of its reasonably low

turn-over. The way it is set up and run, as well as the way it is governed and

taxed make it the most suitable form of business.

Maja Blanca de Humssilicious Business Company will be handled by

five students of University of Mindanao Digos College. The said business will

be composed of one general manager, one delivery boy and three assigned

students who had experiences on making Maja Blanca. The general manager

will be in charge of recruiting, selecting, orienting employees, filing of legal

requirements and employee/s government benefits. Anything that will be

delivered to costumers after they place an order will be done by the delivery

guy. The remaining three students will be the cook or baker.

The proponents or owners must be financially ready for putting up a

business, knowledgeable in managing the business and employees. The

proponents will make use of existing facilities such as baking sheet pan,

casserole, measuring spoon, spatula and whink in making their product.

Name of the business: Maja Blanca de Humssilicious

Address: Rizal Avenue, Digos City, Davao del Sur, In front of Gaisano

Market Place
Source of Funding: Bank

Company Description

The proponent’s business company is offering a traditional Filipino

dessert called as Maja Blanca in which is present at almost any festivity in

today's generation. Maja Blanca is originally a dish adopted from Spain and is

known for its fluffy and tasty appearance. It is basically made up of several

ingredients primarily a cornstarch, coconut milk and sugar mixed up together.

Cornstarch contains essential minerals such as phosphorus, calcium, zinc

and etc, in which helps the body to stay healthy. On the other hand, coconut

milk is rich in fiber, vitamins E, C, B1, B3, B5 and B6. It also includes iron and

phosphorus that would help a person to improve blood pressure and prevents

heart attack or stroke.

The company will serve this Maja Blanca dessert with some various

toppings such as crushed peanuts, crushed graham biscuits, sweet corn

kernels and many more. This would help to make its appearance much tastier

than the traditional one. The use of coconut milk gives a very subtle yet very

distinct depth of flavor to the said product.

Lastly, it will also provide an extreme satisfaction to the customers

because of its production process. Also, the company committed a free shoe

shine service to its customers in which would hold a friendly relationship

between the two. It is affordable as well and is produce heartily by the

proponents of this feasibility study.

History

People nowadays are fan of updating new trending things like a place

to hang on and delicious food to eat. Also, the proponents are one of those

people. One of the proponents came up an idea in his mind on making a

business since he needs to have money for his tuition in the university. After

that, he tells and invited some of his friends and classmates to accompany

him on making his ideal business.

Out of twenty-three persons he invited, only four persons, which are his

friends/classmates who accepted his invitation. The reason why the four

accepted his invitation is that they also need money for their tuition in the

university and they also wanted to help their parents for they are getting old

and they don’t have enough wages to supply the needs and wants of their

family.

The five students which are the proponents gathered in one place to

have a discussion on their business. One student suggested on establishing

an internet café but the four disagreed on his suggestion since they don’t

have enough money to buy some computer units. There meeting had gone for

almost one hour until one of the proponents, Marc, who is the leader,

suggested to innovate a food or dessert for the product their business

company. Another student suggested making a new and unique version of

Maja Blanca.
 They discussed on how to innovate their product which is the Maja

Blanca. Their leader suggested putting some new and different topping on

their product. All of the proponents agreed to their leader. One of the

proponents, who is Welbert, suggested to put some hotdogs on their product

and name their business MaHotdog. Princess, who is also one of the

proponents, disagreed on what Welbert suggested since she imagined that

the product would be so disgusting to look. Bailabie suggested having some

various toppings such as crushed peanuts, crushed graham biscuits, sweet

corn kernels and many more. Jomarey concluded to use coconut milk to give

a very subtle yet very distinct depth of flavor to the said product.

All of the proponents agreed on him and had finally formulated their

business. So that’s why the proponents came up on an idea of making a

business company namely Maja Blanca de Humssilicious.

Mission: Maja Blanca de Humssilicious Business Company will be a social

responsible company providing a unique and tastier version of Maja Blanca in

Digos City, Davao del Sur.

Vision: Maja Blanca de Humssilicious Business Company will be leading a

provider of improved Maja Blanca that will give extreme satisfaction and

contentment to the costumers.

Table 2: Goals and Objectives

Company Goals Company Objectives

 Improve customer satisfaction  To provide new and innovated

product

 Establish or increase brand  To get influencers to display

awareness the business products

 Find new markets for products  To develop new markets and

and services expand the business

 Provide good quality products  To delight costumers

 Expand product or service  Provide free shoe shine

lines service to its customers

 To execute the project by not

 Decrease time to market
overloading the product
pipeline.

 Increase management  To communicate effectively

communication

 To make sure of having a

 Consistency of good quality
consistent and quality based
product and excellent services.
interactions with costumers

 Become more entrepreneurial  To be passionate and to get

gritty (perseverance)

 Increase efficiency  To developed skills

Product and Service Plan

Most of the people in Digos City are looking for delicious desserts

during such occasions such as fiesta, birthday, anniversary and gathering.

Maja Blanca or coconut pudding is included in the top served desserts.

Maja Blanca de Humssilicious Business Company will produce new

and innovated version of Maja Blanca or coconut pudding. The business will

include some various toppings such as crushed peanuts, crushed graham

biscuits, sweet corn kernels and many more. The business company will

produce Maja Blanca de Humssilicious with different kinds of flavors such as:

 Maja Blanca ala Graham

 Maja de Ube

 Maja Buko Pandan

 Creamy Mais Maja

 Maja de Manga

 Maja de Oreo

 Cheezy Maja

 Maja Blanca de Chocó

Maja Blanca de Humssilicious Business Company not only provides

delicious and satisfying coconut pudding but also provides services such as:

 Free Shoe Shine services for costumers which would hold a friendly

relationship between the proponents and the customers; and

 Fast delivery (to decrease waiting time)

 The proponents’ Maja Blanca de Humssilicious Business Company will

surely provide good quality products and services.

Marketing Plan

Table 3

Place
Product Price Promotion
Products [Location]
Strategy Strategy Strategy
Strategy

 Maja *The *The *The *The

Blanca ala business business’ business business

Graham company product will company will company will

 Maja de will produce be less place its initially

Ube good quality expensive products operate

 Maja Buko and and and services home-based

Pandan satisfying affordable. where there and use

 Creamy products. * The are many social media

Mais Maja *The company will people for like

 Maja de Business consider the attempt to Facebook

Manga company status or gain market and Twitter

 Maja de also occupation share and to showcase

Oreo provides and the daily consumer different

 Cheezy services salary and purchases. flavors and

Maja such as free allowance of designs for

shoe shine costumers ease

 Maja
service to its for browsing
 Blanca de customers affordability and

Chocó and ordering.

standard

purposes.

Production Plan

Products: Maja Blanca Business Company will produce Maja Blanca with

different and innovated flavors such as:

 Maja Blanca ala Graham

 Maja de Ube

 Maja Buko Pandan

 Creamy Mais Maja

 Maja de Manga

 Maja de Oreo

 Cheezy Maja Blanca

 Maja Blanca de Chocó

The proponents will ensure that these Maja Blanca’s, with different flavors,

will give extreme satisfaction and contentment to the costumers.

Making Process: The making process of the proponents’ business product is

the process where Maja Blanca de Humssilicious’ products or service takes in

order for it to become ready for customers to buy.

 Preparation

 Cooking
  Cooling

 Pouring

 Packing

 Freezing

Production System

Product: Maja Blanca ala Graham

Ingredients:

 4 cups coconut milk

 ¾ cup cornstarch

 14 ounces condensed milk

 ¾ cup fresh milk

 ¾ cup granulated sugar

 15 ounces whole sweet kernel corn

 5 tbsp toasted grated coconut (latik)

 12 packs of crushed Grahams

Procedure:

1. Pour the coconut milk in a cooking pot and bring to a boil.

2. Add the sugar, condensed milk; crushed graham and whole sweet

kernel corn then stir until all the ingredients are evenly distributed.

3. Simmer for 8 minutes

4. Combine the fresh milk and cornstarch then whisk until the cornstarch

is diluted.
 5. Pour the fresh milk and cornstarch mixture in the cooking pot and stir

thoroughly.

6. Allow to cook while stirring until the mixture reaches your desired

thickness.

7. Pour the mixture in a serving tray then arrange and flatten the top using

a flat tool such as a wooden spatula.

8. Allow to cool down then refrigerate for at least 1 hour.

9. Garnish with toasted grated coconut.

Product: Maja de Ube

Ingredients:

 3 cups fresh coconut cream, with no water added

 1 cup fresh milk

 1 cup evaporated milk

 1 cup water

 5 pc pandan (fragrant screw pine) leaves

 2 cups white sugar

 4 cups ube (purple yam) peeled, boiled and mashed finely

 1 Tbsp salt

 ¼ cup fresh butter

 ¾ cup cornstarch
Procedure:

1. In a pan over medium heat, add coconut cream and bring to a boil.

Continue to cook, stirring occasionally, until liquid starts to thicken.

Lower heat and simmer.

2. As oil starts to separate and solids begin to form, regularly stir and

scrape sides and bottom of the pan to prevent from burning. Continue

to cook and stir until curds turn golden brown. In a fine-mesh sieve,

drain latik from the oil. Set aside.

3. Brush bottom and sides of a 9 x 13 baking dish with coconut oil (from

cooking the latik). Set aside.

4. In a large pot, combine coconut milk, evaporated milk, condensed milk,

mashed ube, and sugar. Stir well until smooth and blended and sugar

is dissolved.

5. Over medium heat, bring to a boil, stirring occasionally. Add ube

extract, if using. Stir until well-dispersed.

6. In a small bowl, combine water and cornstarch. Stir well until

cornstarch is dissolved. Gently add cornstarch mixture into milk

mixture, whisking vigorously to prevent lumps.

7. Continue to cook, whisking continuously, until mixture thickens to a

paste (mixture will thicken fast). Transfer mixture into prepared dish,

smoothing top with a lightly oiled spatula or knife.

8. Allow to slightly cool, cover and refrigerate for about 1 to 2 hours or

until completely cooled and set.

9. Brush top with coconut oil and top with latik. Cut into squares to serve.
Product: Maja Buko Pandan

Ingredients:

 1 1/2 cup young coconut strips Buko

 5 ounces condensed milk

 8 ounces Table cream or all-purpose cream

 3 ounces powdered gelatin

 1 1/4 cups water

 6 drops Buko Pandan flavoring

 2 scoops vanilla ice cream optional

 1/2 cup small tapioca pearls cooked (optional)

Procedure:

1. Combine water and powdered gelatin then stir using a spoon.

2. Add Buko Pandan flavoring then stir until everything is evenly

distributed.

3. Heat a saucepan and pour-in the mixture. Bring to a boil while

continuously stirring.

4. Turn off the heat and transfer the mixture to a mold. Allow the

temperature to cool. The texture of the mixture should be firm once

cooled. You may also place this inside the refrigerator for faster results

(allow the temperature to go down before putting-in the refrigerator).

5. Combine condensed milk, table cream, tapioca pearls, and young

coconut then mix well. Allow the texture to thicken by chilling in the

refrigerator or freezer for a few hours.

 6. Slice the firm gelatin into 1 inch cubes then combine with the

condensed milk-cream-young coconut-tapioca mixture.

7. Transfer to individual serving platters or cups then top with a scoop of

vanilla ice-cream.

8. Serve for dessert. Share and enjoy!

Product: Creamy Mais Maja

Ingredients:

 2 cups coconut milk

 1 cup evaporated milk

 1 cup cornstarch

 1 cup sugar

 1 cup whole corn kernel

 1/2 cup creamed corn

 2 cups kakang gata, coconut milk (for latik)

Procedure:

1. Combined all ingredients except the kakang gata in a mixing bowl and

stir thoroughly; it should be free of lumps.

2. Place in a large sauce pan and cook while stirring constantly over low

heat for 30 minutes until mixture has thickened.

3. Pour into a mold container. Cool until firm.

4. In a separate sauce pan add the kakang gata coconut milk then boil,

and then simmer in medium heat until it starts to oil. Lower the heat
 and continue stirring until latik forms, that’s the brown residue that

forms when oil is separated from the liquid.

5. Top latik on cooled maja and slice.

Product: Maja de Manga

Ingredients:

 2 cups cornstarch

 5 cups coconut milk

 1 cup Nestle cream or light cream

 2 cups white sugar

 2 cups evaporated or fresh milk

 1 mango ( diced)

Procedure:

1. Mix all the ingredients.

2. Bring to boil over medium heat stirring constantly until thickens. When

it is already thick and firm it means it is cooked.

3. Pour in a molding tray then refrigerate before serving .

Product: Maja de Oreo

Ingredients:

 4 cups coconut milk

 ¾ cup cornstarch

 14 ounces condensed milk

 ¾ cup fresh milk

  ¾ cup granulated sugar

 15 ounces whole sweet kernel corn

 5 tbsp toasted grated coconut (latik)

 1 dozen of Oreo biscuits (crushed)

Procedure:

1. Pour the coconut milk in a cooking pot and bring to a boil.

2. Add the sugar, condensed milk; crushed oreo and whole sweet kernel

corn then stir until all the ingredients are evenly distributed.

3. Simmer for 8 minutes

4. Combine the fresh milk and cornstarch then whisk until the cornstarch

is diluted.

5. Pour the fresh milk and cornstarch mixture in the cooking pot and stir

thoroughly.

6. Allow to cook while stirring until the mixture reaches your desired

thickness.

7. Pour the mixture in a serving tray then arrange and flatten the top using

a flat tool such as a wooden spatula.

8. Allow to cool down then refrigerate for at least 1 hour.

9. Garnish with toasted grated coconut.

Product: Cheezy Maja

Ingredients:

 4 cups of coconut milk

 3/4 cup of cornstarch

  1 3⁄4 cups of condensed milk

 3/4 cup of fresh milk

 3/4 cup of granulated sugar

 2 cups of whole sweet kernel corn

 1 Cup of Eden Cheese (grated)

 5 tbsp of toasted grated coconut

Procedure:

1. Pour the coconut milk in a cooking pot and bring to a boil.

2. Add the sugar, condensed milk, and whole sweet kernel corn then stir

until all the ingredients are evenly distributed. Simmer for 8 minutes.

3. Dilute cornstarch in the milk.

4. Pour the mixture in the cooking pot and stir thoroughly. Allow to cook

while stirring until the mixture reaches your desired thickness.

5. Stir in grated Eden cheese.

6. Pour the mixture in a serving tray.

7. Garnish with more grated Eden cheese and toasted grated coconut.

8. Allow to cool down then refrigerate for at least 1 hour. Serve cold.

Product: Maja Blanca de Chocó

Ingredients: HOT CHOCO

 1 C heavy cream

 150 g dark chocolate bars

 1/4 C sugar

 1/2 t vanilla
  3 C CARNATION EVAP

Procedure:

1. In a saucepan, heat heavy cream to scalding until tiny bubbles form

around edge of pan.

2. Remove from heat and stir in chocolate pieces until melted and

mixture is smooth.

3. Add sugar and vanilla and stir until smooth.

4. Pour in CARNATION EVAP.

5. Return saucepan to stove and heat on medium until mixture is hot and

steaming without boiling.

6. Set aside to cool. Do not refrigerate.

Ingredients: Maja Blanca(with choco)

 3 1/2 C canned coconut milk (for Latik toppings)

 3 ½ C canned coconut milk (for pudding)

 3 1/2 C CARNATION EVAP

 1 C sugar

 1 C cornstarch

 1 T lime peel

 1/2 t salt

Procedure:

1. For Latik Toppings, in a deep non-stick frying pan, bring coconut milk

to a boil then lower to medium heat. Continue stirring coconut milk until

coconut oil starts coming out and it turns golden brown.

2. Remove from heat immediately and pour into small bowl

3. For Pudding, grease a 9 x 13 pan, with coconut oil from latik, and then

set aside.

4. In a large saucepan, combine coconut milk, 2 1/2 cups CARNATION

EVAP, 1/2 cup sugar and lime peel.

5. Bring to a boil, remove lime peel and then simmer.

6. Combine cornstarch, 1/2 cup sugar and salt in a medium bowl.

7. Add 1 cup CARNATION EVAP and mix thoroughly with our HOT

CHOCO mixture.

8. Pour into saucepan and stir constantly until the pudding starts to

thicken. As soon as it starts to bubble, remove from heat and pour into

prepared pan.

Proponents

Bana-ay, Princess

Codeño, Jomarey

dela Peña, Marc Ian

Kongkong, Bailabie

Salas, Welbert