Coliform Bacteria
Brochure
8月 6, 2009Agricultural Resort Farm
11月 3, 20081.0 Company Profile
– 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
Home Make Soy Sauce
8月 12, 2008I was making soy sauce in my home. The making process is not complete yet. However, I was published some of the observation from time to time.
Preparation :
1. Soaked soy bean for overnight at room temperature.
2. Steamed the soy bean until soft.
Photo 2 : The fermented soy bean will soak in brine solution for 3 months fermentation (OR maromi fermentation stage)
Agricultural Resort Farm
8月 12, 20081.0 Company Profile
– 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
Pre-packed Fresh Jack-fruit
8月 10, 2008Pre-packed Fresh Jackfruit
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
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Fruit |
Supplier |
M/P |
qty |
Pricing |
Specification |
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Ex-farm |
wholesale |
retail |
Colour index |
Weight |
Appearance |
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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 :
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Supplier |
Month |
Remark |
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Jan |
Feb |
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4.0 Product Packaging
5.0 Quality Control System (example)
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File name |
CHYXXX-1 |
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Effected date |
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Product category |
Vege, fruit, canned product ….. |
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Category Class |
Hard vege, leafy, fruit |
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Product description |
Cabbage |
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Product origin |
Domestic / import (stated the country) |
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Product Appearance |
Skin is light green, uniform maturity, not stringy and deformed. Fresh and tender. Free from pest, decay and damages
Green leaves, almost round in shape. The leaves come out from the many soft steams that end with the roots at the base.
Leaves are long and green in colour and release aromatic smell.
Long stalk with roots at the end of it. Leafy green leaves that branch out from the main stalk.
The fruit should of uniform. Firm and fresh. Free from decay, damage, deformed, should be clean. Free from pest infestation in appearance and shape.
Skins are green. Firm, fresh, clean and with stalk. Same variety, uniform maturity and size. Free from damage and disease.
A dark to light even skin colour. External glossiness.
Long green leaves with white to light green stem. |
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Product shelf-life |
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Quality criteria : |
With photo is better |
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1. ideal |
Fresh |
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2. acceptance tolerance |
Range (5-10%) |
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3. defeat |
Defective, broken, damaged, bruised, rotten, dried skin, wrinkle skin, spoilage, uniform size, yellowish stem/stalk, leaves with holes, black spot, slimy stem, uniform maturity, crack, scratch/mark, insect holes, rotten stem, . |
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Market |
Domestic / export / re-export |
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Further processing |
Descript the processing (re-pack, clean, …. |
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Product packaging size |
Bulk/ loose/carton |
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Super big/ big/medium/small (kod : XL/L/M/S) weight |
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
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Supplier |
Buyer |
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date |
Po no |
Product |
Qty (kg/ctn) |
Unit Price |
Amount |
Buyer list |
Shipment |
Invoice no |
Product |
Qty |
Unit price |
Amount |
Check no |
stock |
Remark |
9.0 Risk Analysis
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Risks |
Risk category |
Mitigation strategies |
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10.0 Conclusion
Rubberwood
8月 10, 2008Rubberwood Processing Centre
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
Sago Pearl Manufacturing
8月 10, 2008
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
Market Hub
8月 6, 2008Market Hub
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
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Description |
Acre |
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Car park |
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Description |
Time film |
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6.0 Cash Flow Planning
Penanaman Nanas/ Pineapple
7月 29, 2008Penanaman Nenas
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
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
Slaughter House
7月 28, 2008
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
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Description |
Year |
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Written approval by government |
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Site selection |
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Land acquisition & conversion |
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Abattoir layout & engineering design |
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Finalization of Abattoir layout & engineering design |
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Tender & construction of building & facilities |
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Obtain CF for abattoir’s building |
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Installation of equipment & engineering work |
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Try run |
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Commencement of operation |
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Coordination with government on meat inspection |
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Coordination with government on prevention of illegal slaughter activity |
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New product development |
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Continuous marketing |
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