Feasibility Study Soy Corn Bread

STI College Parañaque
Soy Corn Bread
A Project Management Feasibility Study
In Partial Fulfillment
of the Requirements for the Degree of
Bachelor of Science in Information Technology
By:
ARGYLL BENNETT T. TAPAWAN
ALVIN L. MAURILLO
BERNARD B. BILLONES JR.
JOHN PAUL M. AVILA
JUSTIN JOVEN J. FERRER
LESTER JAY TAQUEBAN
NOVEE ALMER CASIÑO
IT – 601P
MS. FERN FRANCISO
Professor in Project Management
March 20, 2017

1.0 GENERAL INFORMATION
A healthier variety of Soy and Corn are what we are in cognizance. For this brand
perception that we formalize we would like to linger the interest of the buyers and also
the consumer with our version of Soy Corn Bread.
Nowadays, people would choose an artificially made food product that has a less
healthy and the nutritional content over a conventional foods that is said to be “good for
our health” that is available in the market. Promoting a healthy and convenient way of
eating by introducing Soy Corn Bread to the public consumers would also benefit not
just the consumers with its health nutrition content. It also helps Filipino farming
industries in the country as well.
1.1 PURPOSE
We make this product for the purpose that we want to serve our Filipino people in a new
product dish that we give them a healthy food that will enjoy not only for adults but also
for the young ones, we would like to introduce flavor that consumers would not normally
taste of the bread.
Promoting a healthy and convenient way of eating by introducing Soy Corn Bread to the
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public. Providing good quality product that ensures the safety and satisfaction of the
customers. Consumers and community would also benefit its health nutrition content. It
will also encourage the Filipino farming industries in the country.
1.2 SCOPE
This study of “Soy Corn Bread” is restricted to STI COLLEGE Paranaque City .
Students will be covered as part of the respondents. The product will be disseminated
through direct selling and orders are also accepted from the customer within STI
College Paranaque from those who are willing to purchase our product.
1.3 PROJECT OVERVIEW
The study gives the consumer a product which is affordable but with the same product
quality with those sold at an expensive price.
 To the customers - the researchers believed that the customers will benefit
because the study was made for them and the researcher had priced the product
at a reasonable price. They will benefit by buying the product they will see that it
can be used for a long time.
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 To the researchers - in doing the study, the researchers have acquired new skills
and knowledge that they can use in their profession. This can enlighten their
thinking with regards to the reality of life .
 To the students - This will help speeding up metabolism, providing an immediate
source of energy with fewer calories than other fats. Reduces Sweet Cravings,
Being a good source of antioxidant carotenoids, such as lutein and zeaxanthin,
promote eye health. It is also a rich source of many vitamins and minerals.
 To the teachers - The proposed study will help your health especially those
elderly people these product provide many benefits, reduce cholesterol levels,
prevents anemia, it helps controls diabetes.
 To The farmers -The proposed study will help the farmers to engage in producing
more vegetables, we are not only selling but also helping the farmers to promote
their product. reducing the risk of various cardiovascular diseases
The study gives the consumer a product which is affordable and with
health benefits. This will also give the farmers the opportunity to engage in a
business that will serve as a stepping stone to economic growth.
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1.4 PROJECT REFERENCES
 Vitasoy- I was drinking this beverage at the time when I thought of a
product.
 Corn- I was also eating corn when I thought of an idea that I can combine
both Corn and Soya to make a new product
 Deep Nutrition: Why Your Genes Need Traditional Food - Book by
Catherine Shanahan, M.D.
1.5 DEFINITION OF TERMS
For a better comprehension on this feasibility study, the following definitions of terms
are provided:
 Anemia - a condition marked by a deficiency of red blood cells or of
hemoglobin in the blood, resulting in pallor and weariness.
 Antioxidant - a substance that is added to food and other products to
prevent harmful chemical reactions in which oxygen is combined with
other substances.
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 Bread - A staple food made from flour or meal mixed with other dry and
liquid ingredients, usually combined with a leavening agent, and kneaded,
shaped into loaves, and baked.
 Carotenoids - any of a group of red or yellow pigments, including
carotenes, found in plants and certain animal tissues.
 Cholesterol - a steroid alcohol C27H45OH that is present in animal cells
and body fluids, regulates membrane fluidity. Cholesterol is a waxy, fat-
like substance that’s found in all cells of the body.
 Colorectal cancer - is a cancer that starts in the colon or the rectum.
These cancers can also be named colon cancer or rectal cancer,
depending on where they start. Colon cancer and rectal cancer are often
grouped together because they have many features in common.
 Corn - cereal plant that yields large grains, or kernels, set in rows on a
cob. Its many varieties yield numerous products, highly valued for both
human and livestock consumption.
 Hemorrhoids - a swollen vein or group of veins in the region of the anus.
 Lutein - a deep yellow pigment of the xanthophyll class, found in the
leaves of plants, in egg yolk, and in the corpus luteum.
 Metabolism - the chemical processes that occur within a living organism in
order to maintain life.
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 Nutrition - the process of providing or obtaining the food necessary for
health and growth.
 Soy bean - a widely cultivated plant of the pea family which produces
edible seeds.
 Zeaxanthin- a carotenoid present in the retina of the eye and in many
plants, used as a food additive and supplement.
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2.0 MANAGEMENT SUMMARY
The arrangement and the management aspect suggest a clear and precise identification
of duties and responsibilities, flow and level requirement, and the qualifications of the
people involved in the formation of the structure. It must be set up aimed at optimum
effectiveness. To attain this, management must be able to plan all activities, to become
dynamic and competitive over and done with human resource, financial capability and
new technologies.
2.1 ENVIRONMENT
All product and ingredients thereof shall be stored, handled, and kept so as to protect
them from spoilage, contamination, disease and unwholesomeness. Boxes or
containers for storing, receiving, or handling of products shall be so placed and
constructed as to be beyond the reach of contamination from streets, sidewalks, and
from animals and shall be kept clean and sanitary.
There shall not be used in product or in the ingredients thereof any ingredients or
material, including water, which is spoiled or contaminate which may render the product,
unfit for consumption or may cause hazard to the health of individual.
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The processing room used for production of bread shall have properly arranged
equipments and materials. And keep clean and in good sanitary condition at all times.
Every personnel must be free from physical ailments such as contagious and infectious
diseases that causes for dertrimental to the public health.
Personnels shall be prohibited from smoking while preparing the product.
2.2 PRODUCT PROCEDURE
Before preparing or handling any of the ingredients in the production of bread, every
person engaged in work must always wash their hands before and after the process, to
avoid the contamination and spread of unwanted viruses and bacteria.
INGREDIENTS:
4 cups Soy pulp
1 cup Corn meal
4 Whole eggs
2 tablespoons Baking powder
1 teaspoon Salt
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1/3 cup Soy milk
3/4 packet butter
1/3 cup Vegetable oil
Step-by-step Procedure
 Combine 4 cups sugar take one big bowl, start with 2 cups of soy pulp and add 1
cup of corn meal.
 Add the salt, sugar, baking powder and stir it in.
 Crack the 4 eggs into the dry ingredients stir gently but thoroughly,
 Add the oil and butter and make sure there are no lumps in the batter.
 Pre heat the oven at 375 degrees. Use a baking dish, butter the dish thoroughly
before pouring the batter into it. Bake for 35 mins and check to see if it is nice
and golden brown to look at.
 Check to see if it is well baked by inserting a knife to make sure it is cooked
through and does not stick to the edge of the knife.
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 As the Soy pulp is full of moisture the corn bread will be moist on the inside but
you may need to leave it in longer in the oven to make sure it will be able to hold
its shape when you cut a slice. It usually leave it to bake for an additional 15 mins
to dry it out a little more. This does not dry the corn bread out at all.
2.3 WORKFLOW PROCESS
1. Create a Soy Corn Bread concept
2. Gather the ingredients needed
3. Combine and add the mixtures
4. Bake …..
5. Wait until the bread is done
6. Prepare for finishing touches.
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2.4 EQUIPMENT AND MATERIALS
 A Bread Mixer – An appliance used for household or industrial purposes. It is
also used for kneading quantities of dough. It is electrical, having timers and
various controls to suit the user’s needs.
 Oven – A thermally insulated chamber used for the heating, baking or drying of a
substance and most commonly used for cooking.
 Bread Slicer – A slices larger amounts of bread in the shortest time possible. A
slicing machine will make this job effortless, not to mention the fact that an
electric machine saves you a lot of time.
2.5 ASSUMPTIONS AND CONTRAINTS
For the business to prosper, it should be given the time and the effort. The proponent of
this study must have the desired creativity so as to be able to provide quality service to
its customers. The satisfactions of customer is important and the key to success in this
field. In every project, feasibility aspect is well-thought-out the most important since it
requires inconspicuous analysis.
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According to the census of population in the Philippines, The largest flour users are
bakeries, followed by noodles manufacturers and then fast food chains. More than
10,000 bakeries nationwide constitute the largest single institutional user of flour,
accounting for approximately 50% to 60% total domestic flour use.
Soy Corn Bread wants to distress the purchasing influence most of the Filipinos as it is
offering an affordable price and addressing health and wellness trends in product
offerings. The target of this product in the market are all ages, especially the parents
because they can influence their children to consume and choose soy corn bread as a
tasty snack treat, people that is concerned with their healthy lifestyle, professional or
not, and people of different walks in life.
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3.0 PROPOSED PROJECT
This section of the project study comprises the product procedure, product description,
general condition, equipment and materials. In this area, it discusses on how the
product “Soy Corn Bread” is produce.
Soy Corn Bread considers all types of people in all ages what places they came from
and no matter what their gender, religion and status in life can be our target and can be
one of the potential buyers. For customers we extend our time and effort to understand
their preference in order to meet their satisfaction of innovated product.
3.1. DESCRIPTION OF PROPOSED PROJECT
Soy Corn Bread is a product that is rich in minerals and nutrients that will give the
consumer a healthy way of eating the conventional bread that we often buy. We Filipino
are known as a fan of eating bread especially in the morning where we have our
“breakfast”.
Bread industry is continually increasing due to factors which include convenience
affordability and changing lifestyle. The trend of health and wellness shift the demand
to go upward because a lot of people choose to go healthy lifestyle.
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Soy Corn Bread is a vegetables which process into bread. We all need protein and the
full complement of vitamins and minerals to keep us healthy. These products bring you
natural at its best, delicious and nourishing breads made with 100% whole grains. Soy
Corn Bread add a fresh garden taste and the nutrition of one full serving of vegetables
in every slice.
Packaging plays an important role in Soy Corn Bread, as a medium in the marketing,
and an instrument to create brand identity and shelf impact in product. A take home box
an eco-friendly packaging and promotes a greener nation. A take home bags, promoting
a greener lifestyle and preventing environmental hazards.
3.2 TIME AND RESOURCES COST
Nutritiously bake breads, who would have thought that you can have it in hand? By
words, it’s simple and plain but beholds the taste and nourishment it gives to the
consumers. This study will be implemented in 6 months’ time. The price of each sliced
bread is 15.00 to 20.00 Pesos, but it will adjust depends on the economic growth of the
country or on the price of the minor and major ingredients of the Soy Corn Bread. Any
changes of the price will be taken into consideration to the factor that measures the
consumers’ capability to purchase the product.
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3.3 IMPACT
Whether the future industry will remain profitable through the existence of competitors
and unfavorable economic condition it is important that small entrepreneurs should
realize the worth innovating and starting a business that would largely contribute to
socio-economic development of the country.
The expansion into Filipino has made them subject to Filipino economic conditions,
particularly currency exchange rate fluctuations and political factors, either of which
could have an adverse effect on the financial condition and results of operations. If Soy
Corn Bread, expands into other foreign markets, will be subject to other foreign
economic conditions and political factors including taxation.
The type of partnership in which partners pool money, skills, and other resources and
share profit and loss in accordance with the terms of the agreement. In the absence of
such is assumed to exit where the participants is an enterprise agree to share the
associated risks and rewards proportionately. Complementary skills and additional
contacts of each pattern can lead to the achievement of greater financial results
together than would be possible apart. Mutual support and motivation are needed for
the business to last longer.
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3.4 RATIONALE FOR RECOMMENDATION
Soy Corn Bread is committed to improving the customer experience in ways they
believe few in the industry have done. This plan execute a broader strategy, not simply
to build name recognition and awareness but also to build deeper relationship with the
target customers whom they believed will help promote the brand. We believe this
represents an opportunity to create additional competitive advantage and brand
awareness.
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4.0 ALTERNATIVE PROJECT
MANGO BREAD
Beyond the sweet, luscious taste of mangoes, they also contain an abundance of
vitamins, minerals and antioxidants that assure your optimum health.
PRODUCT DESCRIPTION
Mangoes symbolize life (it is the national fruit of India) and is used in almost
every sacred ritual, and are very low in saturated fat, cholesterol and sodium.
They are also an excellent source of dietary fiber and vitamin B6, as well as a
good source of vitamin A and vitamin C. They are rich in minerals like potassium,
magnesium and copper, and they are one of the best sources of quercetin,
betacarotene, and astragalin. Ailments like heart disease, premature aging,
cancer and degenerative diseases are due to these free radicals that damage the
cells.
The reason why we did not select this product is because the fruit itself is
seasonal, while Soy Corn Bread is available all year round and it has more health
benefits compare to mango. Yes mango is a good alternative but we still choose
soy corn because it is a relevant issue in the world today, it was cited that people
are eating more processed food a day and as a result they have lost their
nutritional value, they even gain a undesirable amount of weight. Our Soy Corn
Bread is the best replacement for the people to eat.
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A PROJECT MANAGEMENT FEASIBILITY STUDY
TABLE OF CONTENTS
Page#
1.0 GENERAL INFORMATION………………………………………………………….1
1.1 Purpose……………………………………………………………………..2
1.2 Scope………………………………………………………………………..3
1.3 Project Overview…………………………………………………………...4
1.4 Project Reference………………………………………….………………5
1.5 Definition of Terms……………………………………………………..….5–7
2.0 MANAGEMENT SUMMARY…………………………………………………………8
2.1 Environment…………………………………………………………...…....9
2.2 Product Procedure……………………………………………….……….10 -11
2.3 Workflow Process…………………………………………………………12
2.4 Equipment and Materials…………………………………………………13
2.5 Assumption And Constraints…………………………………………....13-14
3.0 PROPOSED PROJECT……………………………………………………………..15
3.1 Description of Proposed Project……………...…………………………..16
3.2 Time and Resources Cost ………………………………………………..17
3.3 Impact………………………………………………………………………..18
3.4 Rationale for Recommendation…………………………………………..19
4.0 ALTERNATIVE PROJECT…………………………………………………………...20-21

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