CHAPTER IV

TECHNICAL ASPECT

A technical aspect of a study is an excellent tool for trouble-shooting and

long-term planning. In some regards it serves as a flow chart of how the products

and services evolve and move through the business to physically reach the

market. This also serves as the written explanation of financial data because it

includes detailed information about why an expense has been projected high or

low, or why it is even necessary. Moreover, it assesses the details of how you will

deliver a product or service such as materials, labor, and transportation, where

your business will be located, and the technology needed.

As such, a well-designed feasibility study should provide a historical

background of the business or project, description of the product or service and

details of operation. Generally feasibility studies precede technical development

and project implementation.

The survey conducted by the proponents was used to accomplish the

objectives of the technical aspect. This was done to obtain the needed

information, which would help in determining the latest market trends. The survey

results would be used as a basis for the determination of the viability of the

proposed project.

Product Description

Bo•Vi is a liquid nutrient source for both plants and animals. It is a liquid

solution that is a good source of Calcium and Phosphorus. It is good for plants

just entering the flowering cycle, and it helps breeding efficacy in animals. The
main ingredient of Bo•Vi is animal bones, those of cows, pigs, goats, and

chickens, except fish bones. The bones are soaked in pure aged coconut

vinegar. The vinegar serves as a solvent that dissolves the calcium and

phosphorous that is abundant in the bone. These dissolved nutrients will then be

easily absorbed by plants and animals. The product will not only give a positive

result if applied to plants and animals, it also gives beneficial impacts to the

environment. The plants and animals will be nourished without the negative

effects of synthetic fertilizers because the components used in Bo•Vi are purely

organic.

Needed Materials

In the production of the Bo•Vi, these materials will be used:

1. Animal bones (e.g. bones of cow, pig, goat and chicken) except

fish bones.

 These are the primary components of

the product. These bones are usually

disposed by eateries and meat shops

and are discarded as useless. The

bones are the source of nutrients

calcium and phosphate.

2. Pure coconut vinegar

 It has the acidity content that enables

to dissolve and extract the nutrients

inside the bones.

 These are used for the final packaging of the

product.

4. Cap Seal

 The plastic gallon container needs to be sealed in order to avoid

contamination of the product, since the product is liquid and is

highly stimulated by the outside

environment. Also, a seal would serve

as a control in order for the consumers

to be assured that the products they

acquired are genuine.

5. Label

 Labels are essential for product

recognition against other solutions.

Sources of Needed Materials

The leftover bones shall be acquired from different contracted suppliers

such as restaurants/eateries, and meat shops. A large portion of the bone supply

will come from these meat shops (Carbon Wet Market) The pure coconut

vinegar shall be acquired from coconut farms or farmers in Dalaguete and its

neighboring towns.
Equipment, Tools and Utilities

1. Operation Tools

 Stainless Steel Drums – where the bones

are to be boiled.

 Tongs – used for handling the bones when

grilling.

 Sticks and brush – used to clean the

bones.

 Plastic Drums – where the grilled bones and coconut vinegar

are soaked and stored for 30 days.

 Gloves – used to avoid contamination of bones.

 Wire Screen – where the bones are to be placed for

the drying process.

2. Utilities
  Water – it is necessary to clean up the environment and it is

also important for it is used in the production process.

 Electricity - it is a lifesaver for modern civilization and we

would be lost without it. It will make work more efficient and

effective.

 Fuel - is needed to run the service vehicle which is used for

the operations of the proposed project. The proposed project

uses service vehicle for the transportation of the products to

the customers.

 Internet - It is also important to keep a stable communication

with the updates of any products and services related to the

business and since the invention of the internet, it is now

easy to discover the latest trends and updates. Internet

connection will be provided by Smart Telecommunications.

3. Transportation Equipment

 Pick-Up Truck – it is

used to collect bones

from the suppliers. It

is also used for

delivery of products to

the market.
4. Office Equipment.

 Telephones, fax machines, and

cell phones - are used for

communicating with the suppliers

for purchasing of raw materials

and for receiving purchase orders from clients.

 Computer units - useful

innovation of technology. With

this, an efficient and effective

recording of business files will be

done. This is useful in analyzing the growth of the

business by saving time.

5. Office supplies

 Supplies are regularly used in the

office. These are necessary for

paper, ink and the like.

Production Process

Figure 4.
Production Flow
 Gathering of Raw Materials

Segregation of Bones from other Leftovers

Boiling of Bones

Dip Bones In Lukewarm Water

Final Bone Cleaning and Inspection

Drying Of Bones

Grilling Of Bones

Mixing Vinegar and the Processed Bones in an Airtight Container

Ferment For Thirty Days

Inspection of and Harvesting the Fermented Sollution

Straining Residues

Packing

Gathering of Raw Materials

determined and then gathered. Once these materials are on hand, the

production of the said product will begin.

Segregation of Bones from Other Leftovers

Collected animal bones may come with it other leftovers, including rice,

spices, and meat. Separating these from the bones in an early stage will help

improve efficiency of the whole process.

Boiling of Bones

This process further helps in the cleaning of the bones. Boiling will help in

the separation of meat and fats that are attached to the bones. This normally

takes one to one and a half hours.

Dip Bones in Lukewarm Water

This is done while the bone is still hot from the boiling process. The

sudden decrease in temperature will make the bone more fragile. Also, this

process helps in the cleaning of the bones.

Final Cleaning and Inspection

The bones are cleaned thoroughly; all fats and meat should be removed

because these substances can result to spoilage during the fermentation of the

solution. A preliminary inspection is then conducted to ensure that the bones are

ready for the succeeding processes.

Drying of Bones
 Moisture is removed from the bones because apart from fats and meat,

water can also cause spoilage of the product. This process also increases the

shelf life of the solution. The bones are dried for 24 hours.

Grilling of Bones

After drying, bones are then grilled until they become black or charcoal

like. This process disinfects the bones by killing microorganisms and bacteria in

the bone. The oil inside the bones will also be eliminated by this process.

Mixing Vinegar and the Processed Bones in an Airtight Container

The bones and vinegar are mixed at a ratio of 1 kg is to 2.5 gallons

respectively. It is preferable to use aged vinegar for it is more acidic. The higher

is the acidity of the vinegar used the more nutrients in the bone will be utilized.

Wait for all the bubbles in the solution to vanish before closing the solution tightly.

Fermentation for Thirty Days

After the mixture is complete and the container is tightly sealed, it will now

be stored in a dry place away from sunlight. The solution should be maintained at

room temperature for the fermentation process to properly take place.

Inspection of and Harvesting the Fermented Solution

This process involves the examination of the solution whether or not they

had fermented appropriately. After checking, those that pass will be forwarded for

filtering and packing.

Straining Residues
 Straining or filtering is a process done to separate particles of the bones

and other residues that were not dissolved from the solution.

Packing

The final production process is the packing. The solution is then poured

into one-gallon containers, which already have the label of the product, sealed,

inspected, and is then ready for distribution.

Production Schedule

The Production Schedule provides information as to how Bo•Vi will be

manufactured within a given time scale. It is needed to achieve the efficiency and

accuracy of a company’s manufacturing process.

Table 4.01
 Production Schedule

Duration and
Process Activity
Period
Gather materials from different
Day 1 1.   Collecting of materials
suppliers.
Day 2 Wait until meat and fats separate
2.   Boiling of bones
(1-1.5hours)
from bones.
Day 2 3.   Dip the bones in To break the bones apart.
(10 minutes) lukewarm water. For easy cleaning.
Day 2
4.   Dry the bones Place it in an area to dry the bones
(24 hours)
Day 3
Grill the bones until the color turns
(3-5 minutes
5.   Grilling of bones
into charcoal like.
per set)
Day 3 6.   Putting the bones in a For storage.
(3-5 minutes) container. Weighing the bones
Day 3 Mix the bones and the vinegar.
7.   Adding of vinegar 2kg bones: 5 gallons of vinegar to
(3-5 minutes)
dissolve the bones.
Day 3 8. Sealing the container Close the container tightly.
Day 3-33
9. Fermenting Store the bones for thirty days.
(30 days)
Day 33 Strain the mixture to separate the
10. Filtering
(10-15 minutes)
residue.
Pouring the Bo•Vi into the empty

containers.
Day 33 Sealing the cap.
11. Packaging
(5 hours) Putting labels into the containers.
Put the containers in the box. (1

box: 4gallons)
Delivering the products to the
Day 33 12. Distribution
respective retailers.
 As shown in the production schedule, the production period for producing

a finished product is about 33 days. Only on the fourth and ninth process will take

longer hours to be performed for weeks to come up with the finest result. Other

processes are to be done in less than a week.

Quality Control Process

Quality assurance and control process are elements of a quality

management system, which is the set of policies, procedures, and processes

used to ensure the quality of a product or a service. A process to maintained or

improved the quality of the product and manufacturing errors are reduced or

eliminated. Quality control requires the business to create an environment in

which both management and employees strive for perfection. This is done by

training personnel, creating benchmarks for product quality, and testing products

to check for statistically significant variations.

The quality control process shall take place during and at the end of the

production process. Thus the proponents used different Quality Control Tools like

Kaizen and Taguchi Techniques. In order to have good quality products we need

to consider inspection.

When:

 raw materials are received prior to entering production

 before a costly or irreversible step or process

 While materials and products are going through the production

process
  When products are finished - inspection or testing takes place

before products are dispatched to costumers

Production Capacity

The production capacity of a project must be determined to ascertain its

capability to meet the demand of its market. The sufficiency of the information

and the capacity of supply about the demand of the customers are necessary for

the business to attain its goal. It helps to determine the quantity of the products to

be produced and the estimated quantity available for production in a given period

of time.

Table 4.02

Daily bone supply in carbon market

TOTAL KILOS
RESIDUAL KILOS OF TOTAL KILOS OF
ANIMALS AVAILABLE PER
BONE PER UNIT BONES
DAY
Pork 17,500 2.50% 437.5
Beef 3,600 1.50% 54
Cow 3,600 1.50% 54
Horse 275 1.50% 4.125
Goat 2,000 0.50% 10
Total 26, 975   559.63

Information in table 4.02 were acquired from the proponents’ inquires with

city’s slaughter house.

As per the proponent survey only 48 percent of suppliers are willing to

accept the price of Php 10.00 kilo of bone.

Applying the rule of conservatism, the proponents use 250 kilograms as

the daily supply of bones. Collection will only be Mondays through Saturdays.

Since only one truck is used by the business, this will yield 250 kilograms of

bones everyday or 6,000 kilograms of bones in one month totaling 72,000

kilograms of bone annually.

If 1 kilogram of bone produces 3 gallons of Bo•Vi, therefore, the business

can produce 216,000 gallons of Bo•Vi annually or 18,000 gallons monthly.

Plant Location

Every entrepreneur is faced with the problem of deciding the best site for

location of his plant or factory. It is the choice of region and the selection of a

particular site for setting up a business or factory. The choice is made only after

considering cost and benefits of different alternative sites. It is a strategic

decision that cannot be changed once taken. An improper location of plant may

lead to waste of all the investments made in building and tools.

Before a location for a plant is selected, long range forecasts should be

made anticipating future needs of the company. The plant location should be

based on the company’s expansion plan, diversification plan for the products,

changing market conditions, the changing sources of raw materials and many

other factors that influence the choice of the location decision. The purpose of

the location study is to find a most favorable location, one that will result in the

greatest advantage to the organization.

Panukdukan, Cawayan, Dalaguete, Cebu, across the Cawayan Elementary

School. The site is ideal because it is readily accessible to our target market. It is

imperative to produce near to the customer to meet the competition and to lessen

on transportation cost. Nearness to customer helps a plant to incorporate

customer needs into the products being made in the unit. Finished goods reach

customers faster and with lesser cost. There is a lesser probability of breakage or

damage during transportation.

Overhead expenses are economical in Dalaguete including the labor,

water, electricity, and especially the rental rate. A regular supply of skilled laborer

is one of the major factors to be considered while deciding on the plant or service

location. Uninterrupted power supply with proper voltage is one of the

prerequisites of plant location decision. Companies must find a positive business

climate or environment in the area to set-up manufacturing or service facility

there.

The site has an area of 1500 square meters, more than enough for

production. The community near the industry proposed location is willing

to welcome the new industry.

Figure 4.02

Position of Municipality of Dalaguete in the Province of Cebu

Map of Dalaguete
 Figure 4.04

Plant Lay-out
Production Area Safety
 In every workplace, the company should provide a healthy and safe work

environment for all employees especially in the production area. Since the project

is industrial, the safety and health of the workers employees requires

commitment by everyone from the production line to upper management.

To achieve management’s goal in providing healthy and safe work

environment, the management shall concentrate in these areas.

 Provide employee training and education

 Assess hazards in the workplace

 Maintain safe operating equipment

 Associate with safety and health organization

 Strict policy in wearing protective gear and equipment

Waste Disposal Management

Waste disposal management has been a major problem of production

companies. Waste disposal is an important issue that should be given

importance and attention by the companies which require ethical and social

responsibility.

The proponents agreed to use environmental engineering principles in

managing waste disposal. This is the application of science and engineering

principles to improve the environment (air, water, and/or land resources), to

provide healthful water, air, and land for human habitation. It is concerned with

finding reasonable solutions in the field of public health. It involves waste water

management and air pollution control, recycling, waste disposal, industrial

hygiene, environmental sustainability, and public health issues.

irrigation to minimize the risk of infectious disease transmission, the risk of non-

infectious illness, and to create a palatable water flavor. The waste water will be

disposed through drainage while other waste like plastics, papers and the like

that cannot be recycled have designated area in the factory for easy collection by

the city garbage collectors.