Micro-scale production of dressed native chicken / by Charlene Mae R. Detera.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2013Description: xv, 53 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 338.17 D48 2013
Online resources: Production credits:
  • College of Agriculture, Forestry, Environment, and Natural Resources. (CAFENR), Institute of Food Science and Technology Undergraduate Thesis
Abstract: DETERA, CHARLENE MAE RABAJA. Micro-Scale Production of Dressed Native Chicken. Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. April 2013. Adviser: Prof. Fe N. A study entitled “Micro-Scale Production of Dressed Native Chicken '' was conducted at the Afaga’s Residence, University Hills Estate, Dasmarinas City, Cavite from December 2012 to February 2013. Specifically, it aimed to describe the physical, raw material, human and financial requirements in dressing native chicken on a micro-scale; identify raw material sources that will sustain supply of native chicken; describe production flow; develop suitable packaging style of dressed native chicken; establish quality control measure; describe marketing strategies; determine consumer acceptability of packaging style of the product; and analyze production cost and income. Native chicken supplier from five barangays in Indang, Cavite and Dasmarinas Public Market, Dasmarinas City provided 80 heads of chicken for eight batches of Production. Processing steps of dressed native chicken involves; slaughtering and bleeding, scalding, defeathering, evisceration, washing the final product, packaging and labelling. Dressing of native chicken at 10 heads per production batch requires a processing area that can provide a receiving area where native chickens are received in a cage for fasting. An area for hanging native chicken is also required. A scalding area with a burner is needed to facilitate defeathering. A sink with sufficient water supply should be provided for evisceration and washing and a trash bin should be available for the disposal of feathers and other wastes. A table for cutting off heads and feet and for packaging is also needed. Provision for chilling storage is required. Packaging the dressed native chicken in labelled polyethylene bags gave a highly acceptable dressed native chicken. Marketing strategies used in selling dressed native chicken were product strategy, place strategy, promotion strategy and price strategy. Place strategy was found to be the most effective marketing strategy. A starting capital of PhP 2,300.00 is enough to produce 10 kilos of dressed native chicken. Weekly production of 10 kilos dressed native chicken can give an income of PhP 4,940.00 in 8 batches of production.
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Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 338.17 D48 2013 (Browse shelf(Opens below)) Link to resource Room use only T-5045 00071147

Thesis ( Bachelor of Science in Food Technology ) Cavite State University.

Includes bibliographical references.

College of Agriculture, Forestry, Environment, and Natural Resources. (CAFENR), Institute of Food Science and Technology Undergraduate Thesis

DETERA, CHARLENE MAE RABAJA. Micro-Scale Production of Dressed Native Chicken. Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. April 2013. Adviser: Prof. Fe N. A study entitled “Micro-Scale Production of Dressed Native Chicken '' was conducted at the Afaga’s Residence, University Hills Estate, Dasmarinas City, Cavite from December 2012 to February 2013.

Specifically, it aimed to describe the physical, raw material, human and financial requirements in dressing native chicken on a micro-scale; identify raw material sources that will sustain supply of native chicken; describe production flow; develop suitable packaging style of dressed native chicken; establish quality control measure; describe marketing strategies; determine consumer acceptability of packaging style of the product; and analyze production cost and income. Native chicken supplier from five barangays in Indang, Cavite and Dasmarinas Public Market, Dasmarinas City provided 80 heads of chicken for eight batches of Production. Processing steps of dressed native chicken involves; slaughtering and bleeding, scalding, defeathering, evisceration, washing the final product, packaging and labelling. Dressing of native chicken at 10 heads per production batch requires a processing area that can provide a receiving area where native chickens are received in a cage for fasting. An area for hanging native chicken is also required. A scalding area with a burner is needed to facilitate defeathering. A sink with sufficient water supply should be provided for evisceration and washing and a trash bin should be available for the disposal of feathers and other wastes. A table for cutting off heads and feet and for packaging is also needed. Provision for chilling storage is required.

Packaging the dressed native chicken in labelled polyethylene bags gave a highly acceptable dressed native chicken. Marketing strategies used in selling dressed native chicken were product strategy, place strategy, promotion strategy and price strategy. Place strategy was found to be the most effective marketing strategy. A starting capital of PhP 2,300.00 is enough to produce 10 kilos of dressed native chicken. Weekly production of 10 kilos dressed native chicken can give an income of PhP 4,940.00 in 8 batches of production.

Submitted to the University Library 07/31/2013 T-5045

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