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Home made "embutido" production : an entrepreneurial development project / by Jerick P. Mabanta.

By:

Mabanta, Jerick P [author]

Contributor(s):

Olo, Cristina F [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2018.Description: xiii, 75 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

338.19 M11 2018

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

College of Agriculture, Food and Environmental Resources (CAFENR)

Abstract: MABANTA, JERICK P. HOME MADE PORK "EMBUTIDO" PRODUCTION: AN ENTREPRENEURIAL DEVELOPMENT PROJECT MANUSCRIPT. Bachelor of Agricultural Entrepreneurship Major in Animal Production. Cavite State University, Indang, Cavite. June 2018. Adviser. Dr. Cristina F. Olo. The project, home-made pork "embutido" was conducted from December 17, 2017 to Apri114, 2018. The project involved production of 160 kg of home-made pork "embutido".The project aimed for the student to: 1) earn profit from a small-scale pork embutido production, 2) acquire skills in meat processing productionand 3) applyentrepreneurial skills. The whole production wasdivided into 16 cycles, 10 kg per week. The processed home-made pork "embutido "was sold at Sungay West, Tagaytay City, at the neighbors of the student entrepreneur and at a small canteen owned by his aunt. Itwas sold at P30.00 each at 100 g per piece. The whole production cost P60,900.81 for 16 cycles, sales at P72,360.00, a net income of P11,939.19 and an average return on investment of 17.96 %. The following were the ingredients in making a kg of embutido : 1 kg pork, 175 g white onions, 125 g carrots, 5 g ground black pepper, 15 g iodized salt, 100 g eggs, 100 g cheesedog, 10 g pickles, 50 g cheese, 50 g red bell pepper, 10 g raisins and 240 g bread crumbs. 100 g of the mixture were rolled to make an embutido. The embutidowere steamed for an hour.

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Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	338.19 M11 2018 (Browse shelf(Opens below))		Link to resource	Room use only	EDP-489		00017607

Entrepreneurial Development Project (Bachelor in Agricultural Entrepreneurship Major in Animal Production) Cavite State University

Includes bibliographical references.

College of Agriculture, Food and Environmental Resources (CAFENR)

MABANTA, JERICK P. HOME MADE PORK "EMBUTIDO" PRODUCTION: AN ENTREPRENEURIAL DEVELOPMENT PROJECT MANUSCRIPT. Bachelor of Agricultural Entrepreneurship Major in Animal Production. Cavite State University, Indang, Cavite. June 2018. Adviser. Dr. Cristina F. Olo.

The project, home-made pork "embutido" was conducted from December 17, 2017 to Apri114, 2018. The project involved production of 160 kg of home-made pork "embutido".The project aimed for the student to: 1) earn profit from a small-scale pork embutido production, 2) acquire skills in meat processing productionand 3) applyentrepreneurial skills. The whole production wasdivided into 16 cycles, 10 kg per week.

The processed home-made pork "embutido "was sold at Sungay West, Tagaytay City, at the neighbors of the student entrepreneur and at a small canteen owned by his aunt. Itwas sold at P30.00 each at 100 g per piece. The whole production cost P60,900.81 for 16 cycles, sales at P72,360.00, a net income of P11,939.19 and an average return on investment of 17.96 %.

The following were the ingredients in making a kg of embutido : 1 kg pork, 175 g white onions, 125 g carrots, 5 g ground black pepper, 15 g iodized salt, 100 g eggs, 100 g cheesedog, 10 g pickles, 50 g cheese, 50 g red bell pepper, 10 g raisins and 240 g bread crumbs. 100 g of the mixture were rolled to make an embutido. The embutidowere steamed for an hour.

Submitted to the University Library EDP-489