PPT Draft
A. PROBLEM
Busy schedules, limited budgets, and lack of cooking skills hinder high school and college
students from preparing quick, easy, and nutritious meals.
The importance of empowering San Miguelenos corn farmers.
B. SOLUTION
Instant Binatog
Instant Binatog, a traditional Filipino snack made from sweet corn, offers a compelling
solution to these dilemmas.
It will provide a convenient and nutritious option that fits into a busy student lifestyle.
The pre-cooked, ready-to-eat nature of instant binatog will eliminates the need for
lengthy preparation making it a time-saving choice. The ingredients themselves also
contribute a healthy lifestyle.
Beyond addressing the needs of students, instant binatog also empowers undervalued
local farmers by creating a greater demand for sustainably sourced corn. We will also
use fair trade to end the exploitation of them. In these ways, we will help them achieve
economic stability.
C. VALUE PROPOSITION
Experience the rich, creamy taste of binatog instantly!
Made with high-quality, locally sourced ingredients from San Miguelenos farmers, this
savory treat is perfect for breakfast, snacks, or desserts- anytime, anywhere.
D. TARGET MARKET:
Students, 15-20 years old, male and female in Calatagan, Virac. Health conscious and
on-the-go individuals with reduced dissonance buying habits.
Grocery Stores
Convenience Stores
School Canteens
E. BUSINESS CANVA MODEL
CUSTOMER SEGMENT:
Students, 15-20 years old, male and female in Calatagan, Virac. Health
conscious and on-the-go individuals with reduced dissonance buying
habits.
VALUE PROPOSITION:
Experience the rich, creamy taste of binatog instantly!
Made with high-quality, locally sourced ingredients from Catandunganon farmers, this
healthy treat is perfect for breakfast, snacks, or desserts- anytime, anywhere.
CHANNELS:
Social Media Platforms ( Facebook, TikTok and Instagram)
Distributors (Grocery Stores, Convenience Stores, and School Canteens)
CUSTOMER RELATIONSHIPS:
Loyalty Program for exclusive discounts and repeat customers
Social Media Engagement – responds promptly to comments and
messages.
REVENUE STREAMS:
Direct Sales
Grocery Stores Partnerships
Online Selling
Wholesale
KEY RESOURCES:
Capital
Raw Ingredients
Marketing and Sales Agents
Equipment\Utensils
Packaging Materials
Promotional Materials
Production Room
KEY ACTIVITIES:
Sourcing of raw materials.
Production
Packaging
Selling
Distribution of products
Promotion
Customer Service
KEY PARTNERSHIPS:
Local Farmers
Distributors
Shipping Company
COST STRUCTURE:
FIXED COSTS:
o Rent
o Utilities (water, electricity)
o Salaries
VARIABLE COSTS:
o Raw Ingredients
o Packaging Materials
o Shipping\Delivery Fees
o Marketing Expenses
o Equipment Maintenance
F. SOURCING OF MAIN INGREGIENT (CORN)
Long-Term Partnership with suppliers () to secure a consistent supply of corn at a
predetermined price.
o Demonstrate a long-term commitment by guaranteeing a market for their crop
and seeking a lasting relationship, showing we value their business.
Establish a Centralize Marketplace (Bagsakan Center)
o providing a common place so farmers can bring their harvested corn for quick
and efficient transaction.
Locking in Prices Through Forward Contract
o Forward contracts are agreements to buy corn from suppliers at a set price on a
future date, protecting against price changes in the market.
G. LEVERAGING SUPPLIES DURING PEAK AND OFF-SEASON
Peak Season (High Supply, Low Prices)
o Bulk Purchase – buying of corn in bulk at lower prices to stock up for the off-
season. This can help secure a consistently supply and manage costs.
Off-Season (Low Supply, High Prices)
o Utilized Store Supplies – draw from bulk purchases to avoid high corn prices, as
there is pre-existing stock from the peak season.
H. SHELF LIFE OF CORN AND ITS PRESERVATION
Sun-Dried
o 3-6 mons - stored in cool, dry and airtight container in a typical home
environment.
o 6-12 mons – store under optimal conditions (low humidity, constant cool
temperature, and airtight container).
Pain Points – weather dependence, contamination risk, and time consuming
Freezing (0F\-18C)
o 8-12 mons – can maintain its quality
o Beyond 12 mons – still safe to eat but the texture and flavor might start to
deteriorate.
I. PROMOTIONAL ACTIVITIES
Digital Marketing
Participating in Community Events and Food Festivals
Distributing Flyers and Coupons in High-Traffic Areas
Offering Loyalty Programs and Discounts for Frequent Customers
Joint Promotions
J. INITIAL INVESTMENT:
Equipment – 15,000
Utensils -- 5,000
Raw Ingredients – 5,000
Packaging Materials - 2,000
Infrastructure - 25,000
Permits -- 5,000
P57,000
K. TEAM:
General Manager – Rea T. Tindugan
Supervisor – Leah V. Timola
Marketing Staff - Irine V. Simpas
Financial Staff – Pauline Mae San Juan
Production and Operation Staff – Jay E. Samar
