Chapter I THE PRODUCT PRODUCT DESCRIPTION and SPECIFICATIONS Unlike other savory tarts, tomato tart have custard

cream added; made of sliced tomatoes. Most of the people dont appreciate vegetables and fruits in large servings so our group decided to make it bite size. We have also decided to make its shape circular to copy the image of a real tomato. The tarts will have different flavors depending on the choice of the buyer; the original one which tastes like real tomato, the other ones have added sugar, mint or chocolate to cover the sour tomato taste. We do not intend to change the aroma of the tart. Basically the chocolate flavored tart would smell like cocoa, the mint would perhaps smell like menthol. To give an innovative look to the tarts and because our product should be bite size the tarts will be packed on candy bags. The products will now be then put into a bigger bag wherein the customer can choose whether to get the one which has a single flavor or to buy the one with mixed flavors.

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Chapter II DEMAND FORECAST A. Target Market The target customers are the health conscious Ilocanos. Health conscious Ilocanos are the ones who consider vegetables and fruits as an inevitable part of their diet. The customers are divide into three segments: (1) Kids, (2) Teenagers, (2) Adults. The kids need the tart because it is full of vitamins. It is for the teenagers because they consume a lot of energy most especially to their school and other activities. Also, the product is for everyone who considers dessert as part of their meal. It is a nutritious dessert with tomato as its main ingredient. b. Demand and Forecast The total sales of our product is projected at 10,000 units (per piece) and 1000 units (per box) in a month after the launching. Volume of production will depend on the demand of the consuming public. Shown below is the projected monthly sales of the products to be sold at initial selling price. Unit Unit Price Total Amount Sales Per piece 10, 000 8.00 80, 000 Per box 1,000 180,000 180, 000 Total 260, 000 Php 8.00/pc 20 piece per box or Php 150.00 per box Chapter III Production Plan a. Technical Production Description The product takes the form of the tart and the production process does not require much equipment except for kitchen utensils. A masher which is a food processor will make the tomato turn into paste like mixture. The other one that will be used for the tart is the mixer which will be used to mix the flavoring on the filling of the tart (chocolate, sugar, mint). The team will also use cheesecloth to drain the juice so that the tomato skins and the seeds will be separated from the filling. To test its consistency, a cold spoon will be needed to check the perfect thickness of the mixture. For the crust, the team needs a molding pin to flatten the dough then it will be put into a molder to shape the tart. The fillings of the tart will now then be poured into the molder containing the crust. Then an oven will be used to bake the tart. After the baking, the packaging process will follow. Candy packing equipment will be used to seal the tarts into its container. The ingredients are tomato, dough/ flour, and the flavorings (cocoa, mint, sugar). b. Production Process Procedures in making the tart:

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1. Wash the tomatoes and place them in the bowl. Using a tomato masher to crush the tomatoes into fine pieces. 2. Add the tomatoes and the flavoring into the mixer, blend well. 3. Use the cold spoon to test the thickness of the mixture. 4. Flatten the dough using the molding pin. 5. Cut the crust and mold it to the molder. 6. Pour the filling into the molder containing the crust. 7. Place the molder into the oven and bake until crust is crispy. 8. Remove the molder from the oven and let it cool down on room temperature. Procedures in making the crust Melt the butter Set the butter into microwave and heat it up for a minute or two until the butter dissolve completely. You can either melt or use electric mixer to beat the butter until sift and fluffy. 2. Add flour, powdered sugar, egg and salt together into the butter. After adding those ingredients, use the molding pin to knead the dough, you can stop kneading when the dough turns soft, pliable dough. 3. From small ball of dough and place them into tart tins (or disposable muffin tins). Start forming the base using your fingers to push the dough into the mould. You can trim away excess dough on the mould. 1.

c. Labor Requirement Steps in making tart

No. of persons required

Machine Masher, fork

1. washing and crashing 3 the tomato 2-3. boiling the tomato 4. adding flavoring 2 2

Pot Mixer, cold spoon

5. molding the crust 6. pouring the filling 7. baking the tart

2 1 1

Molder, molding pin Cold spoon Oven

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8. cooling packing

down

and 1

Packing machine

d. Machinery/Equipment Requirement Initial production on process will be manual until such time that the project will be fully mechanizes which may come sooner with the projected overwhelming demand of the product. There are no sophisticated equipment needed in the manual process, only common kitchen and cooking utensils, and equipment. e. Waste disposal The wastes that are generated the products which are not sold can be used as organic fertilizers. The income that will be generated will be added up to the capital of the team to increase production. Quality Control System The quality of the raw materials is important in the product. Raw materials must conform to the standards. Even though there are cheaper raw materials in the market, the quality of the materials must meet the standards since the quality of the output depends on the quality of the input. The appearance of the product must be neat and as the same time attractive for consumers to buy. The measurement of the product must be standardized. The cooking area as well as the utensils needed must be clean so as to ensure the safety of the consumers. g. Production cost The projected manufacturing capacity for the initial year shall be 7800 units per piece and 750 units per box each month. It may vary depending upon the demand of the product and it id believed that the projected quantity shall double in its second year. f.

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Chapter IV Socio-Economic Contribution The main ingredient of the product is tomatoes which are abundant in the locality. Tomatoes have high nutritional content. By this innovative idea, the proponents will be self-employed and eventually when the business grows they may create jobs for unemployed Ilocanos.

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