entrepreneurship bdp

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    PRESENTING BY

    VISHNU PRIYA.G(09CB24)

    VIVEKSINGH.A(09CB25)

    YENGKHOM JOTEE DEVI (09CB26)

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    The proposed business plan envisages the setup ofPickle production, marketing, finance, technology, operational

    and organizational business plan in Karmathampatti

    (Coimbatore).

    Pickle is the general term used for fruits or vegetables

    preserved in vinegar or brine usually with spices or sugar or

    both.

    The name of the company is JPV PRIVATE LTD. Theunit has a rated capacity of producing 50,000 kg of pickles in a

    year, with an estimated cost of Rs. 13, 00,000.

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    CFTRI is the technology which is used for

    manufacturing the pickles. The quality standard as specified by

    BIS is ISO3500/01:1996.

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    Our target customer will be road side

    Dhabas, Restaurant, small eateries, shops andtourists.

    The business is promoted by advertisement

    in local TV channels and FM radios.

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    Plant & Machinery Rs.5,00,000

    Vehicle for support

    and transportation

    Rs.4,00,000

    Construction &renovation

    Rs.1,50,000

    Factory / office

    furniture

    Rs.1,00,000

    Premises advance

    deposit( 6 months)

    Rs.1,50,000

    Total fixed capital Rs.13,00,000

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    Utilities - three months (

    office & Factory)

    Rs.93,000

    Electricity / month Rs.10,000

    Diesel for Vehicles and

    machinery

    Rs.5000

    as / month Rs. 000

    Office rent Rs.25,000

    Telephone / month Rs.5,000

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    Water Rs.5,000

    Salary three months Rs.1,11,000

    Raw materials inventory /

    one month

    Rs.2,04,909

    Miscellaneous expenses Rs.15,000

    otalWorking capital Rs.4,79,909

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    ITEMS PERCENTAGE QTY.(kg)

    CHILLY 25% 10750MANGO 25% 10750

    LIME 25% 10750

    GARLIC 25% 10750

    SPICES 12300

    SALT 1535

    SAUNF 1535

    CHILLY 614

    METHI SEEDS 614

    KALONGS 614

    RIE 614

    OIL 60826

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    SIZE OF THE BOTTLES QUANTITY OF BOTTLES

    330gms 15000

    450gms 15000

    1.0 Kg 10000

    1.8 Kg 8000

    5.0Kg(Buckets) 5000

    Total Requirement ofBottles

    andBuckets

    53000

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    The fresh raw

    mangoes, lemons and other

    vegetables are washed in water

    and then cut into the required

    sizes.

    Then these are cured by

    bringing them for about 8

    hours and are dehydrated in

    dryer.

    WASHING AND

    CUTTING OF

    VEGETABLES

    CURNING

    DEHYDRATING

    SEASONING

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    VISION

    The vision of our company is Creating

    awareness of the company for expanding the

    business and achieving the target of sales in allareas by attractive taste and preferences of our

    product.

    MISSION

    The mission of our company is providingmore employment opportunities for poor and rural

    peoples by expanding the business and providing

    quality pickles to the public.

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    1. Providing job opportunities to the poor peopleby increasing demand and sales of our product.

    2. Expanding the business in future by

    implementing new techniques and ideas for increasing

    product line.

    3. Producing good and quality product for

    attracting consumers and for perfect competitions.

    4. Applying strategy of JIT to reduce the cost ofproduction and reduce the MRP price of the product

    by reducing wastages of raw materials.

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    1. The operational plan is following properly in our

    business for reducing the cost . This is a type of costcutting strategy .

    2. The machineries are maintaining weekly to reduce the

    break-down .

    3. The production of different pickles depends on the

    demand for the product .

    4. Maintaining the inventory level to reduce the wastage of

    raw-materials .

    5. The equipments and the tools are maintaining weekly .

    6. Our company is following the FIFO strategy for

    production of product.

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    Production:

    1.Production techniques and costs

    2.Quality control

    3.Customer service

    4.Inventory control

    5.Product development

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