IV. 1.

REGISTRATION REQUIREMENTS Business Name Registration Department of Trade and Industry (DTI) DTI Provincial Office where the business is located Website: www.bnrs.dti.gov.ph Validity: 5 years Area 1 Office (Manila, Pasay. Paraaque) Mezzanine Floor, Roxas Strip Building Roxas Boulevard cor. Arnaiz Ave, Pasay City Tel. No.: (632) 659.4203 / 804.0307 Area 2 Office (Makati, Las Pias, Pasig, Muntinlupa, Pateros, Taguig) Unit 208, 2nd Floor Atrium of Makati Makati Avenue, Makati City Tel. No.: (632) 864.0847 / 864.0829 Area 3 Office (Mandaluyong, Marikina, Quezon City, San Juan) Ground Floor, Highway 54 Plaza EDSA, Mandaluyong City Tel. No.: (632) 706.1767 / 706.1703 Area 4 Office (Kalookan, Malabon, Navotas, Valenzuela) 5th Floor, Araneta Square Mall Monumento Circle, Kalookan City Tel. Nos.: (632) 332.0829 / 332.0854

V. 1.

FINANCING Peoples Credit and Finance Corporation (PCFC) 2/F Accelerando Building 395 Sen. Gil Puyat Avenue, Makati City Tel. Nos.: (632) 897.8521 / 752.3745 Fax Nos.: (632) 896.1610 / 325.0449 Email: info@pcfc.ph Website: www.pcfc.gov.ph Small Business Corporation 17/F and 18/F, Antel Corporate Center, 139 Valero Street, Salcedo Village, Makati City Tel. No.: (632) 751.1888 www.sbgfc.org.ph (Direct lending for individual borrower with an asset size of P 500,000 P100M) National Livelihood Development Corporation (NLDC) 7/F, One Corporate Plaza, 845 A. Arnaiz Avenue Makati City Tel. Nos.: (632) 817.3012 / 817.2657 / 817.0445 Email: nlsf-info@nlsf.gov.ph TECHNICAL ASSISTANCE Technology Resource Center (TRC) 2/F, Jacinta II Building EDSA, Guadalupe, Makati City Trunkline: 822.9712/822.5087/822.5418 loc. 201/203 Website: www.trc.dost.gov.ph Department of Science and Technology (DOST Industrial Technology Development Institute (DOSTITDI) DOST Compound, Gen. Santos Ave., Bicutan Taguig City Tel. Nos.: (632)837.2071 to 82 Telefax: (632)837.3167 Email: fpd@dost.gov.ph Technical Education and Skills Development Authority (TESDA) - Womens Center 37 East Service Road, South Superhighway Taguig City Telefax No.: (632) 818.8062 Trunkline: (632) 814.4076 loc. 278 Email: tesdawomen@yahoo.com Website: twc.tesda.gov.ph

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VI. 1.

2.

Mayors Permit Municipality or city where the business is located Validity: 1 year Tax Identification Number (TIN) Bureau of Internal Revenue (BIR) National Office, Agham Road, Diliman, Quezon City Tel. Nos.: (632) 929.7676 / 927.2511 Email: contact_us@cctr.bir.gov.ph Website: www.bir.gov.ph

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3. 4. BFAD Certificate Bureau of Food and Drugs (BFAD) Civic Drive, Filinvest Corporate Center, Alabang, Muntinlupa City Tel. No. (632) 807.0721 / 842.5606 Fax No. (632) 807.0751 Email: bfad@bfad.gov.ph Website: www.bfad.gov.ph BFAD Office in the province where the business is located Validity: 1 year

Printed July 2012

BUREAU OF MICRO, SMALL AND MEDIUM ENTERPRISE DEVELOPMENT (BMSMED) 5/F, Trade and Industry Building 361 Sen. Gil J. Puyat Ave. Makati City Tel. Nos.: (632) 897.1693 / 897.7596 / 890.4968 Fax No.: (632) 896.7916 Email: bmsmed@dti.gov.ph

Starting a Business
Smoked fish or Tinapa is fish cooked/preserved through smoking and is a Filipino native delicacy. It has a two-stage process: the brining part, which gives it a good salty taste and makes it moist; and the smoking part, which cooks the fish and gives it the smoky flavor. I. ESTIMATED INVESTMENT COSTS A. Cost of Utensils
Utensils Cutting Board Strainer Bowl, 8 pcs @ P200.00 each Knife Wooden Spoon Measuring Cup Big Basins, 5 pcs @ P200.00 each Cooking Tongs Trays (12x8 inches), 8 pcs x P120.00 Fire charcoal, 20 packs x P12.00 /pack Sawdust / Wood shavings, 2 sacks @ P45.00 per sack Brining Container, 5 pcs @ P500.00 each Fishnet, 5 m. @ P20.00 per meter Polyethelyne plastic (.002 thick), 100 pcs @ P30.00 per pack of 100s Subtotal Cost P130.00 1,600.00 150.00 65.00 55.00 1,000.00 50.00 960.00 240.00 90.00 2,500.00 100.00 30.00 P6,970.00

TIP: Smoked Fish products are available throughout the year because a wide variety of fish species l ke Lapad, Tunsoy, Banak, Kabasi, Hasa-Hasa, Galunggong and Tamban can be processed using the same technology. Except for Galunggong, all other species command a higher price. II. PROCEDURE 1. Cut the fish along the back just above the backbone to split it open leaving the belly solid. 2. Remove all internal organs and blood. 3. Wash fish thoroughly with running water. 4. Prepare brine solution (i.e., mixture of water and salt). For 50-kg. fresh fish, use 30 gallons of water and 3.5 kls. of salt. 5. Place the fish in the brine solution for 30 minutes. Be sure that the fish is completely submerged. 6. Boil the brine solution for at least 5 minutes. Boiling the brine solution aids in maintaining the firmness of the fish. 7. Strain the cooked fish and arrange in bamboo sieves. Be sure that excess water is completely drained. 8. Partially sundry fish for 30-45 minutes. Make sure to cover fish with fishnet to avoid contamination. 9. Prepare smokehouse using charcoals and sawdust or kusot as fuel. 10. Put fish in bamboo sieves inside the smokehouse and cover. Smoking time varies according to size or dryness of fish. Longer smoking time makes storage longer. 11. Remove fish from bamboo sieves and let them cool in room temperature. 12. Weigh and wrap in plastic bags, then seal. * * Assumption: Fish Smoking is done for 22 days/month Sources on procedures:
Sustainable Livelihood Options for the Philippines

Indirect Cost
Particulars Water (for washing-P300.00 for 50 kgs/22 days) Electricity (P200.00 for 50 kgs/22 days) Contingency Cost (10% of Direct cost) Total Indirect Cost Cost .27 1.10 9.38 P 10.75

Production Cost
Particulars Total Direct Cost Add: Total Indirect Cost Estimated Production Cost per kilogram Cost P 93.82 10.75 P 104.57

B. Product Pricing
Particulars Production cost per kilogram Add: 30% mark-up of the Production Cost Estimated Selling Price per kilogram Market Price per kilogram Cost P 104.57 31.37 P 135.94 Php 150-200.00

B. Equipment
Cost Equipment Weighing scale for fish P 950.00 Plastic Sealer (for sealing of plastic bags) 870.00 Smokehouse (made to order), 2 pcs. @ P3,000.00 each 6,000.00 Electric Stove or Gas Stove, 1 pc @ Php 900.00 900.00 Bamboo Sieves, 8 pcs @ P 200.00 each 1,600.00 Subtotal P 10,320.00

* The higher the volume of production per day (more than 50 kgs.), the lower the production cost, thus further increasing the mark-up to more than 30%. The higher the markup, the higher the profit margin. * If price per kilogram is lower compared with the existing market price, increase mark-up to 30% or more. * Labor is based on NCR Minimum Wage Rates per Wage Order No. NCR-14 effective 14 June 2008.

C. Raw Materials/Ingredients
Item Fresh Galunggong, 50 kilos @ P 80.00/ kilo (wholesale) Salt, 3.5 kls. (for every 50 kilos of fish) @ P 10.00 Water (for brining) Subtotal ESTIMATED TOTAL INVESTMENT COST Price P 4,000.00 35.00 200.00 P 4,235.00 P 21,525.00

An Information Kit (Coastal Ecosystem). Department of Environment and Natural Resources (DENR). Department of Science and Technology (DOST) Industrial Technology Development Institute III.ESTIMATED COSTING AND PRICING (FOR 1 KILOGRAM OF TINAPA) A. Product Costing Direct Cost
Particulars Raw Material (1kg. Fresh Fish) Ingredients used (for brining) Packaging Material for 1kg. Labor Cost* (P426/day min. wage for 50 kg. produced / day x 1 worker) Total Direct Cost Cost P 80.00 4.70 .60 8.52 P 93.82

* Based on 2012 prices ** Sources of prices: Wet Markets (for fresh fish and ingredients) Department Store and specialty stores/shops (for utensils and equipments)