Feasibility Study Of

Fruity Puto
Barilea, Sean Robert P.
Dayag, Jeramie L.
Lazaga, Charmae G.

BSBA IV-B (Marketing)

Mrs. Maria Cerezo
INTRODUCTION & BACKGROUND

Puto is a type of steamed rice Puto usually served as

snack or as accompaniment to savory dishes such as
Dinuguan or Pancit in the Philippines Cuisine.The
name “kakanin” is derived from 2 words, kain (to eat)
and kanin (rice). It’s a term for sweet made of
glutinous rice and coconut milk. Puto is one of
the most popular kakanin.
INTRODUCTION & BACKGROUND

We make this product proposal for the

purpose that we want to serve our valued
customers in a new product dishes that we
give them a healthy food that will enjoy not
only for adults but also for the young ones,
we add especial ingredients for our product
such as Banana,Guyabano, Mango and
Pineapple.
SOLVING FORMULA

n= 417___
n= N . [1+417(0.10)2 ]
[1+N (e)2] n= 417 ___
  [1+417(0.01)]
Where; n= 417 ___
n= the sample size [1+4.17] 
N = the population n= 417__
e = the design margin of 5.17
error (10%)  
n = 80.65 or 81
PROJECTED SUPPLY AND DEMAND ANALYSIS

Target Population: 417 Students

Market Acceptability: 81%

Frequency of Agreement: Once a week (21),

Twice a Week (57), Once a month (3)

Growth Rate: 1.000%

PROJECTED SUPPLY AND DEMAND ANALYSIS

Frequency of
Agreement
How Often Frequency Percentage FOA

Once a week 35 43% .43*1*4*12=

20.64
Twice a week 40 49% *49*2*4*12=
47.04
Once a month 6 8% .8*1*12= 9.6

Total 81 100% 77.24

PROJECTED SUPPLY AND DEMAND ANALYSIS

Projected Demand
Analysis
Year Market Target FOA Annual
Acceptability Population Demand

2019 .81 417 77.24 26,089.4

2020 .81 458.7 77.24 28,698.3

2021 .81 500.4 77.24 31,307.2

2022 .81 542.1 77.24 33,916.2

2023 .81 583.8 77.24 36,525.1

PROJECTED SUPPLY AND DEMAND ANALYSIS

COMPETITORS SUPPLY
ANALYSIS
PROJECTED SUPPLY AND DEMAND ANALYSIS

PROJECTED SUPPLY ANALYSIS

Vendor Public market Total

Percent of Increase 1% (504) 2% (403)

2019 5,040 2,016 7,056
2020 5,544 2,419 7,963
2021 6,048 2,822 8,870
2022 6,552 3,225 9,777
2023 7,056 3,628 10,684
Total 44,350
TECHNICAL FLOW

Preparation
 
First step: Prepare Putomolds by lightly brushing insides
with melted butter. Set aside.

Second step: In a bowl combine the all-purpose flour,egg

white, sugar salt; vanilla extract and fruit extract (other
flavours you preferred). Stir in a circular motion until
smooth and well blended.

Third step: Fill the molds with the Fruity puto mixture.

Fourth step: Our finished product put in the plate and

also ready to eat.
TECHNICAL FLOW
FINANCIAL
 
Financial Assessment
Fruity Puto selling price is P 10 each.
Sales demand increases by 4% per year.
Packaging cost increases 4% annually.
Increase in raw materials by 4%
The ending inventory for raw materials and packaging is estimated to be
3%.
Salary increases by 3% every year.
Annual cost of inventory increases 2% per year based on the inflation rate.
Straight line method is used for computing the depreciation of kitchen
equipment with an allocated salvage value of 10% and 15% respectively.
Income tax is paid after the year of sale.
75% of VAT is paid on the year of sale and the remaining 25% is to be paid
on the subsequent year.
Initial Capital Investment
The agreement of the partners requires them to contribute a total amount of
P 375,000 each. Profits and losses incurred by the business will be
distributed according to the ratio of their capital investment.
FINANCIAL
FINANCIAL RATIOS
2019 2020 2021 2022 2023
Return on 24.07% 24.76% 24.81% 25.27% 25.93%
Sales
Gross Profit 50% 51% 50% 50% 50%
Rate

Inventory 76.18 74.84 81.29 83.40 85.57

Turnover
Return on 5.52% 5.77% 5.87% 5.98% 6.08%
Investment
Current 3.58 5.64 7.46 9.60 11.69
Ratio
Payback 2 years
Period
THANK YOU! 