Cool herbs for your culinary needs / by Richmon Fructuoso Bataoil IV and Kim Angel M. Ferrer.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : 2016. Cavite State University- Main Campus,Description: xiv, 56 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 581.6  B31 2016
Online resources: Production credits:
  • College of Agriculture, Food, Environment and Natural Resources (CAFENR)
Abstract: BATAOIL, RICHMON FRUCTUOSO V. and FERRER, KIM ANGEL M. cool Herbs: Herbs for your Culinary Needs Production Enterprise. Bachelor in Agricultural Entrepreneurship Major in Crop Production. Cavite State University, Indang, Cavite. April 2016. Adviser: Dr. Analita dM. Magsino. The project was established at the Department of Crop Science Net house No. 3, Cavite State University, Main Campus, Indang, Cavite. Having a capital amounting P 10,000.00, the project was implemented from October 2015 to February 2016. It aimed to enrich student's knowledge on herbs and their uses; enhance the student's skills in the production and marketing of potted culinary herbs; and determine the profitability of potted herb production. The project involved production of 1,500 culinary herbs (basil, chives, tarragon, parsley and mint) in black plastic pots and in clay pots maintained in the greenhouse protected cultivation with an area of 168m2. The activities during the pre-production period were cleaning of the project site, purchase of tools, supplies, and materials, and preparation of sowing and potting area. Seed sowing, pricking, transplanting, watering, weeding, pest and disease control, and fertilizer application were the main production activities accomplished. Selling of potted herbs was done starting one month after transplanting. The potted herbs were picked up or delivered around Cavite. Each potted herb was sold for P 50.00 along with the promotion of the package 3 - pot herb sold for P 200.00. During the four months of operation, the student — entrepreneurs encountered simple problems that were easily solved through approximate and timely management strategies. The total cost of production amounted to PI 5,440.50 The total sales of production amounted P53, 333. The project gave a net income P37, 892.50 and return on investment of 245.41 %. The student entrepreneurs gained high profit and, therefore, plan to continue the business with the inclusion of other culinary herb species.
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Enterprise Development Project (Bachelor of Agricultural Entrepreneurship--Crop Production) Cavite State University

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

BATAOIL, RICHMON FRUCTUOSO V. and FERRER, KIM ANGEL M. cool Herbs: Herbs for your Culinary Needs Production Enterprise. Bachelor in Agricultural Entrepreneurship Major in Crop Production. Cavite State University, Indang, Cavite. April 2016. Adviser: Dr. Analita dM. Magsino.
The project was established at the Department of Crop Science Net house No. 3,
Cavite State University, Main Campus, Indang, Cavite. Having a capital amounting P 10,000.00, the project was implemented from October 2015 to February 2016. It aimed to enrich student's knowledge on herbs and their uses; enhance the student's skills in the production and marketing of potted culinary herbs; and determine the profitability of potted herb production.
The project involved production of 1,500 culinary herbs (basil, chives, tarragon, parsley and mint) in black plastic pots and in clay pots maintained in the greenhouse protected cultivation with an area of 168m2.
The activities during the pre-production period were cleaning of the project site, purchase of tools, supplies, and materials, and preparation of sowing and potting area. Seed sowing, pricking, transplanting, watering, weeding, pest and disease control, and fertilizer application were the main production activities accomplished.
Selling of potted herbs was done starting one month after transplanting. The potted herbs were picked up or delivered around Cavite. Each potted herb was sold for P 50.00 along with the promotion of the package 3 - pot herb sold for P 200.00. During the four months of operation, the student — entrepreneurs encountered simple problems that were easily solved through approximate and timely management strategies.
The total cost of production amounted to PI 5,440.50 The total sales of production amounted P53, 333. The project gave a net income P37, 892.50 and return on investment of 245.41 %.
The student entrepreneurs gained high profit and, therefore, plan to continue the business with the inclusion of other culinary herb species.

Submitted copy to the University Library. 02/14/2017 EDP-379

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