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. Nos.: (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. Nos.: (632) 864.0847 / 864.0829

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: (632) 822.9712/822.5087/822.5418 loc. 201/203 Website: www.trc.dost.gov.ph Department of Science and Technology (DOST) Science and Technology Information Institute (DOSTSTII) General santos Avenue, Bicutan, Taguig City Tel. Nos.: (632) 837.2071 to 82 / 837.2191 to 95 Fax Nos.: (6320 837.8937 / 837.7520 Email: vbb@stii.dost.gov.ph Website: www.stii.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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3. Area 3 Office (Mandaluyong, Marikina, Quezon City, San Juan) Ground Floor, Highway 54 Plaza EDSA, Mandaluyong City Tel. Nos.: (632) 706.1767 / 706.1703 VI. Area 4 Office (Kalookan, Malabon, Navotas, Valenzuela) 5th Floor, Araneta Square Mall Monumento Circle, Kalookan City Tel. Nos.: (632) 332.0829 / 332.0854 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 3. 4. Bureau of Food and Drugs (BFAD) Filinvest Corporate Center, Alabang, Muntinlupa City Tel. No. (632) 842.5606 Fax No. (632) 807.0751 Email: bfad@bfad.gov.ph Website: www.bfad.gov.ph 1.

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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 www.dti.gov.ph

Starting a Business
Tuyo is a tagalog word meaning dried. The process of salting and drying preserves the fish that can be stored for months. Salted fish drying is seasonally done for six months, pertaining to the summer season when there is only little amount of rain and the producers have ample time to dry and preserve the fish. I. ESTIMATED INVESTMENT COSTS A. Cost of Utensils
Utensils Strainer Bowl, 10 pcs @ P200.00 each Measuring cup Big Basins, 6 pcs @ P 200.00 each Cooking Tongs Trays (12x8 inches), 8 pcs @ P120.00 each Brining Container, 6 pcs @ P500.00 each Polyethylene plastic (.002 thick), 100 pcs @ P30.00 per pack of 100s Subtotal Cost P2,000.00 55.00 1,200.00 50.00 960.00 1,650.00 30.00 P5,945.00

II.

PROCEDURE 1. Thoroughly wash the Tunsoy fish with clean and fresh water. Place in a strainer for 20 minutes to drain. 2. Prepare the brine solution (i.e., mixture of water and salt). For a 60-kg fresh fish, use 6.5 kls. of salt and 30 gallons of water. 3. Soak the fish in the brine solution for three hours. 4. Transfer the fish into a strainer to drain. 5. Rinse the fish thoroughly under running water to wash off excess salt. 6. Place brined fish in a single layer on a 6-m. wire screen mesh. 7. Cover the fish with the other half of the wire screen to protect it from flies and dust. 8. Dry under the sun for two to three days depending on the size of the fish. It is advisable to dry the fish under the sun for three to four hours in the morning and air dry in room temperature to prevent rapid rate of drying. 9. Turn the fish over every hour or two for even drying. A well-dried fish is light in weight and the meat is tender. 10. Weigh, pack, seal, and store the fish at room temperature. Assumptions: Salted fish drying is done for 22 days/month. 60-kg. fish produces 40-kg. of salted dried fish. Sources on procedures: Sustainable Livelihood Options for the Philippines - An Information Kit (Coastal Ecosystem). Department of Environment and Natural Resources (DENR) Department of Science and Technology (DOST) Industrial Technology Development Institute

Indirect Cost Particulars Water (for washing - P 300 / 60 kgs / 22 days) Electricity (P1200 / 60 kgs. / 22 days) Contingency Cost (10% of Direct cost) Total Indirect Cost Production Cost Particulars Total Direct Cost Add: Total Indirect Cost Estimated Production Cost per kilogram 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 85.86 25.76 P 111.62 P 120-150.00 Cost P 77.02 8.84 P 85.86 Cost P .23 .91 7.70 P 8.84

B. Equipment
Equipment Weighing scale for fish (1-10kgs) Plastic Sealer (for sealing of plastic bags) Wire screen mesh (12 m. cut in half) @ P 40.00/meter Subtotal Cost P950.00 870.00 480.00 P2,300.00

* The higher the volume of production per day (more than 60kgs.), the lower the production cost, thus further increasing the mark-up to more than 30%. The higher the mark-up, 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
Items Fresh Tunsoy fish, 60 kilos @ P 65.00/ kilo (wholesale) Salt, 6.5 kls. (for every 60 kls. of fish) @ P10.00/kilo Water (for brining) Subtotal ESTIMATED TOTAL INVESTMENT COST Price/ kl. P3,900.00 P 65.00 200.00 P265.00 P12,410.00

III.

ESTIMATED COSTING AND PRICING (FOR 1 KILOGRAM OF TUYO) A. Product Costing Direct Cost
Particulars Raw Material (1kg. Fresh Fish) Ingredients used (for brining) Packaging Material Labor Cost* (P426/day min. wage / 60kgs. produced / day x 1 worker) Total Direct Cost Cost P 65.00 4.42 .50 7.10 P 77.02

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