Mango Delights Store

Tamblot St., Tagbilaran City Bohol

www.mangodelights.com

Mango Tapioca Ice Candy

Name of Product

Proposed by

Lenie R. Galinato
May,2020
I. Executive Summary

Mango Tapioca ( mango sago ) is made with mangoes , tapioca pearls and
milk. Sweet , tangy and creamy, it’s a perfect summer dessert that everyone could
love.
Mango Tapioca is an adaptation of a traditional Asian dessert invented by a
Hong Kong restaurant in the early 1980s which has grown in popularity across the
globe and can now be found on the menu list of most Chinese restaurants. And to
this year, it became more popular since it become trend on the internet that is
good for building food business.
Mango Delights Store is a store owned by a single person Lenie Galinato, who
is a resident of Tamblot, Tagbilaran City Bohol. This business is planned to be
implemented this month of May, 2020. I choose ice candy business because it is
suitable to tropical climate and it is demand in our area. The essence of my
dessert is preserved through chilling while applying my art and love of cooking.
Applying my knowledge in cooking may the best way to enhance more my skills
and could help me discover more new variation of ice candy flavors. The aim of
the business is to provide delicious , affordable , refreshing and nutritious dessert
that promote good health and satisfaction to my valued customers.
I spend a lot of time on research for a good business product and this mango
tapioca salad became viral in the internet that makes me an idea of Mango
tapioca ice candy version. With it’s simple up easy steps of preparation and raw
materials is available anywhere of market places. Most especially mango, the
main ingredient of the product is available on my backyard. That is a good thing
that my family owned mango tree, that will be the source of Mango supply.
I will making sure that this business will became successful. With my skills,
knowledge and for being a hard working person could be the key of my success.
To the resident of Tamblot , I am making sure that I could give you the satisfaction
you want for the upcoming year. I m also working for a new desserts product
made of mango.
Ownership : Sole Propertorship
Name : Mango Delights
Type of Business : Ice candy store

Mission :
 To attract 100 regular customers in 5 years of operation.
 To offer excellent flavor of ice candy at reasonable price.
 To provide delicious, affordable and nutritious product that promote good
health and satisfaction to my valued customers
 To earn more profit from the start up 1000 amount of money.

Vision:
 To become the first choice of ice candy store in Tamblot St., area.
 To generate positive cash flow from operation at least 5% net profit to
sales.

Objectives:

Target sale per month

2000 Ice candy x 5 ( price) = 10,000 ( earning ).
10,000 -7,940 (expenses) = 2,060 (profit)
Net profit per year
2,060 x12= 24,720.00
II. Marketing Plan
Objectives : To sustain ice candy business and to gain more profit for any
additional product in the future and for more production.

2.1 Description of the Product

Ice candy nowadays are presently mass produced are has less flavors. Now a
new flavor of ice candy that is especially made with no artificial flavor’s and no
food coloring, just a pure mango fruit flavor as well as the tapioca that is made of
starchy product derives from cassava tubers. This special mango tapioca ice candy
sold in a reasonable price.

2.2 Comparison of the Product

Mango Delights aims to satisfy the consumers with it’s taste and refreshing
mango flavor. The main goal is to let my consumers appreciate the quality of my
product and compare whether my product had the better lead toward my
competitors.

2.3 Location
The store will be located at Purok 7 Brgy. Cogon Tamblot St., Tagbilaran City
Bohol. Where it’s way of transportation and accessibility of raw materials is at
ease.

2.4 Market Area and Customer

My plan is to sale a maximum of 2,000 pieces of ice candy per month and a
minimum of 1,800 pieces of ice candy per month to the resident of Purok 7
Tamblot St. Area and to the entire city of Tagbilaran, Bohol. The location is a
crucial street and near to the other business establishment like Bohol Star Press. ,
Girl Scout, and Alano Lending Corp.

2.5 Total Demand

The location has the total population of 5000 including the bystanders, students
and other by passers that are seen as my potential customers. The target is about
4O% of the total population as my customers to be found.
Year Population Frequency of Total Market
 Purchase Requirement
1 2000 100 200,000
2 2025 100 202,500
3 2050 100 205,000

2.6 Marketing Strategy

a. Product
 Has a good quality in terms of flavor.
 No artificial flavor additives and no food coloring.
 Very nutritious product.
b. Pricing
 Reasonable price will placed on my product where it is still affordable.
c. Promotion My customers will be my promotors.
d. Distribution Store open Monday to Sunday.

2.7 SWOT Analysis

Strength Weakness Opportunities Threats

 rich in  seas  hot  cold
resourc on season season
es bas
ed
 produc  location  easy
tion crowded melting
skills
 near  scarcity  competi
other of ng
busines competit product
s ors s
establishmen
t

Computation of the Demand

Population. 5000
Percentage of respondents eating ice candy. 40%
Total demand. 2000

III. Production
3.1 Ingredients and Procedure
Mango Tapioca Ice Candy

Ingredients:
1 kilo ripe mango , shredded
5 cans evaporated milk, 370 ml
2 kg. White sugar
¼ kg. Cornstarch
5 liters of water
½ kl. of Tapioca pearls, colored and cooked

1. Boil 3 liters of water in a pot.

2. Meanwhile, cut mangoes into halves and shred it’s meat or you can use a
blender if you have a blender. Set aside.
3. Dissolve ¼ kg of cornstarch using 1 liter of water in a mixing bowl. Mix
thoroughly until blended.
4. Pour boiled water on the cornstarch mixture . Mix together.
5. Add on 2 kg of sugar while continue stirring.
6. Add 5 cans evaporated milk while continue mixing.
7. Add 1 liter of water. Stir constantly.
8. Cool it down first before adding shredded mango.
9. Add shredded mango and cooked tapioca pearls. Mix well.
10. Cool down. Transfer it into ice candy wrapper.
11. Chill overnight.

3.2 Fixed Assets

Tools and Equipment’s Needed :
  Refrigerator
 3-4 pcs. Mixing bowl
 Blender
 Measuring spoon and cups
 Ladle
 Cooking pot
 Funnel
 Wire whisk

3.3 Source of Equipment

There is no need to purchase the above tools and equipment
needed in operation because it has already available in my house.

3.4 Planned Capacity

I can produce 150 – 200 pcs. of ice candy a day but the production
date must be 3x per week (Monday, Wednesday and Friday). Store is
open from Monday to Sunday.
3.5 Pre operated Plan
Ghant Chart
pre operated w e e k D A Y S
activities
1 2 3 4 Su Mo Tu We Thur Fr Sa
n n e d s i t
Preparing business ✓ ✓ ✓ ✓
plan

canvassing materials ✓

purchasing raw ✓ ✓ ✓
materials
production ✓ ✓ ✓

selling ✓ ✓ ✓ ✓ ✓ ✓ ✓

IV. Organizational and Management

Objective: To transform the marketing and products aspects of Mango
tapioca ice candy into a sustainable business.
4.1 Form of Business
The business will be register under Mango Delights Store and it is
sole proprietorship business manage by Lenie Galinato. It is a small
business that operate by a family member as an assistant on selling.
The purchasing and weekly inventory is also assign by the owner.

LENIE R. GALINATO

OWNER
 MANAGER

Purchaser/inventory

Attendant/cashier

V. Financial Plan

5.1 Raw materials Expenses per Production

No. Quantity unit Materials Unit Cost Total

Cost
1 1 kl. ripe mango 110/kl 110
2 5 can evaporated milk 20 100
3 2 kl white sugar 40/kl 80
4 250 g cornstarch 24/500g 12
5 5 liter water 6/gal Hi8
6 500 g tapioca pearl 80/kl 40
7 2 packs ice candy wrapper 20/pack 30
Total 380

5.2Computation for pricing:

 Total cost of ingredients 380.00
Operating cost (20%). 76.00
Labor cost (10%). 38.00
Mark – up (20%). 76.00
Total cost of production. 570.00
No. Of yield. 150 pc.
Selling price per piece 5.00
5.3Manufacturing Overhead Cost( per month)
Electric Bill. 500
Water Bill. 300
Gas 300
Total. 1 100
5.4 Net Profit
month 1 yearly
direct materials 4 560 54 720
Manufacturing overhead 1 100 13 200
Labor cost (50%) 2 280 27 360
Total 7940 95 280

5.5 Financial Ratio

_ is the systematic uses of ratios to interpret financial statements in order to
determine strengths and weaknesses of a firm as well as historical and current
situation.
Types of financial ratios
1. liquidity ratio
2. Profitability ratio
LIQUIDITY RATIO – reflects the firms capacity to meet short term obligations.
 a. Current Ratio – measures the ability to meet maturing and short
term obligation.
b. Quick ratio – measures the firms ability to pay off short term
obligation without relying on sales of inventories.

PROFITABLE RATIO – indicates the margin on the sales and overall efficiency of
assets and capital employed.
a. Gross Profit Margin – reflects the firms policy relating to pricing and
production efficiency. Indicates the average mark up of the product sold.

Month 1
=Sales – Cost of goods sold = 10,000- 7,940 = 20.6% mark up
SALES 10,000