- Company Goal – Produce agricultural product with modern technology and knowledge base commercial economy

2.0 Malaysia Market Perspective

3.0 Concept

4.0 Project site with description and attended map

5.0 Project Flow

6.0 Business plant / approach :

7.0 Financial analysis

8.0 Conclusion : high economic value industry

Preparation :

1. Soaked soy bean for overnight at room temperature.

2. Steamed the soy bean until soft.

Step 3 OR Photo 1 : The cooked soy bean is mixed with live-culture. Then, it will go through 3 days fermentation.

Photo 2 : The fermented soy bean will soak in brine solution for 3 months fermentation (OR maromi fermentation stage)

-           capital

-           networking (marketing, expertise in agriculture and aquaculture, hotel management)

-           technical support : advisor (domestic and oversea), technical and marketing

1.1       Company Goal – Produce agricultural product with modern technology

            and knowledge base commercial economy

1.2              safety, healthy, nutritious, quality, competitive price, consistency

1.3              research on tech : to improve crop productivity, local bio-diversify of floral greatly enhance the development of crop

1.4              Self-supported as USA (export to profit)

2.0              Malaysia Market Perspective

-                     In-balance import and export food trend

-                     Demand of domestic food items with increasing population and depreciation of currency value.

-                     Healthy conscious

-                     Potential of organic farm (new and growth market; better retail price and farm gate price)

3.0              Concept

3.1              increasing food production with development of one stop center

3.2              optimize land use with the application of modern tech, biotechnology, organic farming, balance eco-system, environmental friendly

3.3              encourage youth back to agricultural with efficient and effective system

-                     modern farm as training center

-                     tourist center & technology transfer

-                     networking or business plant form for planter, trader, manufacturer

4.0              Project site with description and attended map

5.0              Project Flow

5.1              financial and management guidance, R &D center, technology provider, training center

5.2              primary agricultural activities (fruit and vege plantation, livestock, aquaculture, herb & horticulture

5.3              secondary activities : processing, packaging, A&P, marketing, distribution and farm tourism)

6.0              Business plant / approach : company > preliminary research (conceptual plan and industry outlook) > marketing analysis research : marketing trend and prospective demand > exclusive study on agro-ecology (site evaluation) > financial feasibility study to access the financial implication and identify financing needs > business plan (blueprint and strategy)

7.0              Financial analysis

8.0              Conclusion : high economic value industry

1.0       Fruit in the World

1.1       Objective

-           provide fresh vege and fruits for local market and export (targeted market share)

-           A channel for local farmer to international arena

2.0       Market Study

2.1       market trend

2.2       Selling Network

2.3       Product Pricing (Ex-farm, wholesale and retail with ratio 1:2:3)

-           supply chain management in between private companies, government marketing agencies, domestic and overseas importer/ exporter and contract farmers.

2.4       Supplying Channel (contract farming and plantation – stated percentage of sharing).

3.0       Contract Farming

            3.1       Good Agriculture Practice for farmers

            3.2       MOU for product price (contract was annually renew, selling price will be

base on previous year average exam farm price 10%). However, pricing

might be subjected to change.

3.3              Estimation of contract farming production

Product :

4.0       Product Packaging

5.0       Quality Control System (example)

6.0              Management Structure/Organization Structure

7.0              Operation Procedure

7.1              Export item : before move in container, put on the no., size of the product and carton, specification of product in the invoice

7.2              MOU with government for technical support, as channel for farmers, form a supply chain and marketing network, incentive

7.3              MOU with farmers for ex-farm price, quality, frequency, quantity, product specification, packaging, product

7.4              Export standard : HACCP, ISO GMP, BRC

7.5              Post Harvesting Centre : Collecting, grading, treatment, packaging, distributuion

7.6              Traceability system from farm to exported distination

7.7              Slogan : best quality from Malaysia

8.0              Financial Study

8.1              Sale traceability

8.2              Transportation fee

8.3              Cool storage

8.4              Insurance

8.5              Bank service charge for TT money

8.6              Lost percentage / rejection rate report

8.7              Document charge

Monthly Reconciliation Statement

9.0              Risk Analysis

10.0          Conclusion

1.0              Rubber original

2.0              Rubber Industry (up-stream and down stream)

3.0              Company Background  and Organization Structure, capital

4.0              Objective

5.0              Business Partner and Business Concept

6.0              Business Strategy and Marketing Strategy

7.0              Business Progress Schedule

8.0              Investment Cost (Marketing Cost, Factory Cost and Management Cost)

9.0              Rubberwood Processing Flow

10.0          Technical Support

11.0          Conclusion

1.0 Sago : not only make from sago tree, but tapioca starch

2.0 Original :

2.1 Malaysia (Batu Pahat – Johor, Lumut – Perak, and Mukha – Sarawak)

2.2 Indonesia (Riau, Papua New Guinea)

3.0 Sago Manufacturing Capacity

4.0 Sago Pearl Specification

5.0 Sago Packaging

6.0 Sago World Market

7.0 Sago Manufacturing / Production Flow

8.0 Machinery Study

9.0 Financial Feasibility Study

10.0 Conclusion

1.0             Company Back-ground

2.0             Development Idea

3.0             Objective of Development

·        Modern market

·        Packaging and Processing hub

·        Business opportunity

4.0             Suggestion Location

5.0             Development Planning

6.0     Cash Flow Planning

1. Penyediaan tanah :

i. Pelonggaran tanah

ii. Penaburan bahan kimia

iii. Penetapan plastic hitam (menahankan kelembapan, mengawal rumput dan serangga), meggalakkan penumbuhan akar tunas

2. penanaman tunas nenas secara manual

- tunas ditempatkan dalam lubang cetak yang telah digorekkan

- seorang pekerja dapat menanam sebanyak 10,000 biji tunas / setengah ekar tanah sehari

3. penyiram dan penaburan larutan bajak secara penyemburan

4. nenas yang matang (buah pertama -20 bulan, buah kedua15 bulan) akan dikumpulkan secara manual dengan cara pemotongan

5. buah nenas diangkat ke Pusat pengumpalan untuk digradekan, dibungkus dan dijual

penanaman

Pineapple

Pineapple information

1. Species : Fresh consumption varieties : MD2, Josepine, LR41 and Gandul

Plantation Information

1. Basket picking operation – faster the accessible time to packing site

2. Planting density : 30 cm x 40 cm x 70 cm = 60,000 plants = 100 ton fruit

Post harvest Information

1. Packing operation : pre-grading => washing => waxing => disinfectant => drying => pre-cool => packing in carton 10-20 kg => pre-chill it before up-loading refrigerated container (7-10oC), humidity 80-90, 1500 carton (20kg) with fresh air supply / controlled atmosphere (air exchange rate 40-60 time per hour

2. Fruit packaging = 6 to 20 unit per carton depend on weight :

1. with horizontal lay down

2. vertically with divider

Operation Information

1. Average 2.5 kg per unit, pulp in the range pale to gold yellow, 13%SS and 0.6acidity (acid citric)

2. Production yield of flesh : 45-55%

3. Product :

3.1 Ripe fruit : dried fruit, canned, pickle, juice (evaporator), jams, nectars, concentrates, frozen

3.2 green fruit : filling, jellies,

4. Processing pineapple products

4.1 frozen fruit : reception > washing > juice extraction > standardization (acidity control) – lime > pasteurization (key process)> cooling > freezing > packing > cold storage (-20oC)

4.2 canned : reception > cut the crown > peeler with circular blade > core remove > frozen at -20oC > canned with syrup > exhauster with steam > sealing > sterilization > cooling > labeling > packing

4.3 jellies : 45% pulp 55% sugar and cook up to 65-68% Solid

4.4 vinegar : waste of pineapple to produce vinegar (sugar content 8-20%)

4.5 jam : 100 g pul : 75 g sugar cook until thick

Introduction

- checking and preparation for hygiene meat

- healthy animal, handling process and slaughtering method – assurance meat quality

Location

Point

- Cost

- Technology and processing requirements

- Consideration Factors : efficiency, cost, labour, quality of meat, regulation, capacity

- Objective of project : quality meat, hygiene, environment friendly.

- Quality assurance on meat quality : veterinary checking (visual, randomly blood inspection - chemical residual), farm hygiene, bio-security on labour and vehicles, good abattoir practice, HACCP, hanging processing line, freezer storage.

Investment Cost

- land

- land preparation

- slaughter house building

- machines, equipments, processing line

- cool room facility

- water, piping system

- wiring

- waste water treatment system/biogas

- contingency

- IRR and year of return

- Assumption :

a. slaughter line capacity

b. man power : management and slaughtering line workers

c. monthly electricity cost

d. monthly water consumption

e. working schedule

f. contingency (%)

g. year of depreciation for processing line and equipments

Working Schedule