AN ENTERPRISE DEVELOPMENT PROJECT OF HOG FATTENING

AT VALENCIA CITY, BUKIDNON

JETRO LUIZ ABANG LIMBO

AN ENTERPRISE DEVELOPMENT PROJECT PROPOSAL SUBMITTED

TO THE FACULTY OF THE DEPARTMENT OF AGRIBUSINESS
MANAGEMENT, COLLEGE OF AGRICULTURE
CENTRAL MINDANAO UNIVERSITY
IN PARTIAL FULFILLMENT
FOR THE DEGREE OF

BACHELOR OF SCIENCE IN AGRIBUSINESS MANAGEMENT

FEBRUARY 2017
 CHAPTER I

PROJECT IDENTIFICATION

A. Name of the Business JLUIZ HOG FATTENING ENTERPRISE

B. Name of the Proponent Jetro Luiz A. Limbo
C. Contact Number 09778043346
D. Project Location P-6, Sinayawan, Valencia City, Bukidnon
E. Project Duration 90 days per production cycle

1st cycle March 15 June 15, 2017

2nd cycle July 1 September 30, 2017

F. Business Objective

The objective of this enterprise development project plan is to develop the

students managerial skills and entrepreneurial techniques. This project also has

an objective to let the students experience the actual management of a hog

fattening enterprise.

The specific objectives of the development project are as follows:

1. To carry out the responsibilities of an entrepreneur during the whole

operation of the JLUIZ HOG FATTENING ENTERPRISE.

2. To apply the knowledge and ideas learned as an agribusiness

student from the major subjects.

3. To have additional knowledge that will be acquired from the actual

operation and production of the hog fattening enterprise.

4. To attain the target marketable weight of 80kgs for 90 days; and
5. To have a return on investment (ROI) of 40% during the first cycle

and 45% during the second cycle.

 CHAPTER II

BRIEF DESCRIPTION OF THE PROJECT

Hog fattening is a business venture that focuses on producing hogs that will be

sold to the market in its ideal weight. Many swine producers are venturing in this

business since the products will be viable to the market. Most of the consumers eat pork

meat and the market is in need of fast production of pork meats.

The project is currently on a plan but will soon be established after the all factors

are considered and the location of the establishment is already prepared for the

production.

The hog fattening establishment produces swine that are in its ideal weight within

the time forecasted which will then be sold to the market alive. The swine will be

delivered to the livestock of the public markets or to private individuals.

The product of the project after sold to market will be slaughtered and will be sold

to the consumers. The meat could be transformed into several dishes or could be

processed into products like pork tocino, pork chorizo, pork longganisa and many more.

This project would let the students put into practice the skills acquired and

learned through years of studying agribusiness major subjects. This would also expose

the students into the real world of entrepreneurship and will give them the idea on how

to start their own business after they graduate.