How to make Macapuno Jam – Macapuno Candy for business

The “meat” of the macapuno coconut is widely used for making popular sweets like macapuno jam, macapuno candy, macapuno ice cream, and macapuno preserves. It is also used in flavoring our favorite ice creams, fruit salad and halo-halo.

Macapuno Candy Balls

Ingredients:
4 cans (300 ml) condensed milk
2 cups macapuno (mutant coconuts) preserves
1 cup cornstarch
1/4 cup water

How to make Macapuno balls:
* Add condensed milk to macapuno preserves. Cook in low heat. Halfway, remove from heat, add cornstarch (dissolved in a little water).

* Blend well, then, continue cooking while stirring constantly. Cook until it thickens and mixture separates from pan. Cool.

Note: When using bottled preserves, before shaping into balls, set aside cooked mixture for 4-5 hours (or overnight), covered with a cheese cloth. This would present your balls from becoming watery in a short time.

Macapuno Jam / Macapuno Preserve

How to make macapuno preserve
* Cut open the coconut and discard the oily portion. Scrape the meat and blanch in boiling water for 2 minutes.
* Drain. Cook in enough syrup of two parts sugar and one part water.
* Cook the macapuno until it gets transparent.
* Pour while hot in 12-ounces preserving jars.
* Half-seal and sterilize jars for 25 minutes in boiling water.
* Seal completely.

How to Make Yam, Pastillas de Ubi and Puto de Ubi for business

Ubi is grown primarily for its roots or tubers. Harvested ubi tubers can be eaten boiled, baked, roasted, flakes, chips, and processed into powder for various recipes. Mashed ubi is used in making ubi tarts, ubi fillings, pastillas, yemas, ubi flan, and other dessert. Here are some ubi recipes you can make at home.

Ube Halaya

Ingredients:

3 cups mashed ubi or powdered ubi
1 cup evaporated milk
1 tbsp margarine
1/2 cup wheat flour
2 cups sugar

Procedure:

1. Mixed three cups of masked ubi, or powdered ubi with water.
2. Blend the smashed ubi or powdered ubi with all the ingredients.
3. Cook over low heat, add lemon constantly for 25 minutes.
4. add lemon rind, before removing from heat.
5. Place in small bottles and let cool before sealing tightly.

Pastillas de Ubi

Ingredients:

4 cups ground boiled ubi
3 cups sugar
1 big can evaporated milk

Preparation:

1. Mix the ingredients together and cook in a copper vat (tacho) over a moderate fire;
2. Stir constantly to avoid burning;
3. When the ubi thickens and doesn’t stick to the vat, remove from the fire and pour on a sugared board;
4. Roll the pastillas to one-and-a-half centimeters thick and then cut into desired pieces;
5. Arrange the pieces on a cooked sheet and place in the oven at 200°F for 20 minutes.

Puto de Ubi

Ingredients:

2 cups rice
1 1/2 cups water
1 cup sugar
2 cups mashed ubi
1/4 cup rich coconut milk
4 tbsp. baking powder

Procedure:

1. Washed cleaned rice and soak in water overnight.
2. Grind the rice finely using a native stone grinder, a corn meal grinder, or a meat grinder.
3. Boil the ubi in enough water until cooked and soft.
4. Peel the ubi and mash finely.
5. Add sugar and mash the ubi with ground rice, blend well and pass through a stainer to remove lumps.
6. Add coconut milk and baking powder. Mix thoroughly.
7. Pour the mixture into puto molds or spoon it into individual molds, filling each two-thirds full.
8. Set the molds in a steamer over boiling water. Cover the steamer.
9. Puto is cooked when a toothpick comes out clean and dry when inserted in the center of the molds.
10. Remove from the molds and serve with grated coconut.

Yam Flour

1. Wash the tubers thoroughly in running water.
2. Cut into slices 2 inches (5 cm) thick, and cook for 20 to 25 minutes or until soft.
3. Peel and mash into pulp, then spread out thinly, about .75 inches (2 cm) thick.
4. Dry for 6 to 8 hours at a temperature of 122-158°F (50-70°C) until the pulp is only about 10 per cent moist.
5. Ground the dried product finely and sift before packing in polyethylene sacks.

Mashed Ubi

1. For marketable mashed ubi, select good quality tubers.
2. Wash them to remove adhering dirt and divide into half kilo sections.
3. Cook by steaming or boiling for 30 to 45 minutes.
4. Afterwards, peel before shredding or mashing.
5. Place the processed ubi in a plastic bag, leaving just enough space to seal the bag.
6. Store the packed mashed ubi in a freezer for not longer than 6 to 8 months.

How to Make Salted Eggs for Business

Being able to prepare salted eggs on your own saves money because they cost a lot more than raw ones. If desired, you can get a business started on salted eggs. They can be sold like hot cakes.

Ingredients:

12 Ducks eggs
12 cups water
6 cups salt

Procedures:

1. Boil 6 cups salt with 12 cups water. Cool the mixture after boiling.
2. Carefully place 12 duck eggs in a wide mouth glass jar.
3. Pour the brine solution into the jar. Weigh down the eggs with a plate to keep them from floating, or instead of jar, use a sealed plastic bag filled with the salt solution.
4. Cover the mouth of the jar with perforated paper, Keep the jar in a cool dry place.
5. Try one egg after 12 days. Soak the eggs again for 5 days more if the dried egg is not salty enough.
6. When the eggs are salty enough boil them for 10 minutes.
7. Color the egg’s shells if desired.

How to Start a Button Pin Business

Making your own buttons isn’t complicated if you invest in a hand-press button making machine and buy some basic supplies.

The Market

* Seasonal and Holiday Crafts. If you are looking for a hobby or project, button craft ideas are fun for people of all ages.
* Schools. Teachers, administrators, PTA/PTO members and students have tons of uses for buttons!
* Fund-raising. Anyone can create professional-quality buttons and sell them to raise funds!
* Churches. Member families, pastors, and youth leaders will have fun making buttons for any occasion.
* Business Promotions. Large or small, all businesses can benefit from using buttons to promote, to motivate and even to sell!
* Groups and Organizations. Groups that work together to achieve goals can use buttons to raise awareness and funds for their efforts.
* Be Your Own Boss. Turn a fun hobby like button-making into a profitable business!

The Business

Especially with the upcoming May elections, button pins make excellent campaign materials. But even minus the election fever, a growing market has been riding on the button pin wave, such as graphic artists and teenagers that use them as accessories. They also serve as affordable gift items, sometimes with mirrors or pins as their back covers.

Aside from its market potential, the button pin business can be launched with ease because of minimal cash outlay, plus it doesn’t require you to lease any commercial space. The button pin press set and 2.25? mold costs P11,000, while the 2.25? desktop cutter costs P6,000.

The typical size for a button pin is 2.25? but, if one would want to offer other sizes, other molds are available from P4,000 to P6,000. These molds are made from heavy duty solid stainless metal. Setting up this business also requires a computer and a printer.

Materials and equipments needed:

Button pin press
Button pin set including metal plate
Mylar film and back cover that can be either bottle opener with magnet
Pin badge
Mirror keychain, or clip badge
Inkjet paper

Procedure

Design your button pin. On a sheet of paper, come up with a design that will fit on the button you want to make. A great way to provide multiple copies of design is to either design your button on your computer or draw your design and then scan the image into a computer.

Print out your design. You can print out multiple copies of the same image on one sheet of paper by copying and pasting your image into a Microsoft Word document multiple times, or by setting your printer options to “tile” the printed image as many times as it can fit onto a single sheet of paper.

Cut out the button designs. If you want a perfectly cut circle you can use a circle punch when you buy the button making machine, but if you want to do it by hand use the button template that came with your blank buttons and trace a circle around the edge of your printed image and then cut the image out.

Cost/Profit Computation

Computing the cost per pin is easy once you have computed the cost of the ink. In Ronrox Corp., they estimated that a full-page print consumes about 1/2ml per color of ink, which will still depend if other colors are used.

Meanwhile, the price of ink is P100 per 100ml. Let’s say the print uses four basic colors so that would mean 2ml of ink per page. Per page, you can lay out 11 circular images, so that means 11 pins.

To get the production cost for 11 pins you can use the following calculation for guidance:

P2.0 (2ml ink)
P1.50 (inkjet paper)
P44 (11 pcs of pin badge)
P47.50 for 11 pins or P4.32 per pin

Depending on your market, you can charge anywhere from P8 to P10 (wholesale) or P35 to P40 for personalized designs.

Tips:

* Inkjet paper is used instead of regular bond paper to avoid smears and smudging. This type of paper is coated and acts like a photo paper.
* Back covers are always positioned less than 10 degrees with the position of the image, or should be tilted to the left so that the pin or clip would affix correctly with the image. This is because the mold moves around when pressed.
* Make sure to press the machine firmly when attaching the back cover.
* Button pins can also be laminated if customers prefer a matte or scratch-free glossy finish. But, if laminated, the mylar film should be removed and the process employed should be cold lamination.

This button pin business and ID and Badge Printing Business makes a good business combination.

How to Start a Fruit Shake Business

Starting a fresh fruit shake business is a good business venture to start especially more and more people are becoming health conscious.

Materials:

1pc. Fruit Slicer 6″ (stainless steel)
1pc. Can Opener
1set Measuring Spoon (plastic)
1pc. Measuring Cup (plastic)
1pc. Chopping Board (anti-bacterial)
3pcs. Plastic Bowl 26″
1pc. Spatula

Equipments:

2 units Blender (unbreakable, 350 watts)
1 unit Kitchen scale (0-1 kg)
1 unit Styrofoam cooler/ice chest (12x18x14)
1 unit Refrigerator (3 cu. ft. personal size)

Packaging:

Plastic Cup (12 oz.)
Straw

Ingredients:

1/3 cup or 40 gms. Ripe Mangoes
1/8 cup Evaporated Milk
1 tbsp. Granulated Sugar
3/4 Ice Cubes

Other Flavors/Varieties

1/3 cup or 40 gms. Melon
1/3 cup or 40 gms. Avocados
1/3 cup or 40 gms. Strawberries

Procedure:

1. Choose fresh ripe fruits.

2. Peel and remove seeds (when needed) slice fruits into smaller pieces. Remove seeds.

3. Weigh or measure 40 gms. or 1/3 cup fruit and put in blender. Add milk and sugar.

4. Fasten lid of blender and press start button. Use high speed for about 20-30 seconds.

5. Stop the blender and check to see if the ingredients are well blended. Sometimes fruits will jam under the blade. If there is jammed fruit, use a spatula to unjam then blend again.

6. Once the mixture is evenly blended, slowly add ¾ cup ice cubes. Blend again in high speed for about 15 seconds or until blender sounds smooth.

7. Pour in 12 oz. plastic cup and serve with straw.

Note: May mix 2 kinds of fruits together, adjust measurement of each fruit to ¼ cup.

How to Start a Tocino Making Business

Making tocino is an ideal business to start with limited capital but with big profit. You can sell your homemade tocino to your neighbors, friends, or to offices and even food shops and restaurants.

I. INVESTMENT REQUIREMENTS

A. Cost of Utensils

Measuring cup/spoon for solid & liquid (plastic or stainless steel) = Php 152.50
Spatula = P62.50
Kitchen knife = P67.00
Knife sharpener = P61.25
Kitchen spoon = P76.25
Ladle = P52.00
Tong = P91.25
Stainless bowl 32″ = P305.00
Rectangular tray (plastic or aluminum) = P305.00
Subtotal = Php 1,172.75

B. Equipment & Sources

Weighing scale for spices (0-5 kgs.) = Php 335.75
Weighing scale for meat (1-10 kgs.) = P685.50
11 cu ft. refrigerator (can cure 40 kgs. meat) = P35,065.75
Polysealer (for sealing plastic bags) = P1,753.25
Styrofoam cooler (for transport of meat products) = P305.00
Subtotal = Php 38,145.25

C. Raw Material/Ingredients/Packaging Material

Raw Material
1 kg. Pork (lomo, pigue or kasim) = Php 165.17

Ingredients
Salt 2 tbsps. = P0.77
Curing salt ½ tsp. = P0.15
Sugar 12 tbsps. = P6.86
Phosphate (dissolved in ¼ cup water) 1 tsp. = P0.54
Anisado wine 2 tbsps. = P2.58
Pineapple Juice 2 tbsps. = P0.77
Crushed garlic (garlic powder) 2 tbsps. = P3.81
Vitamin C powder ¼ tsp. = P0.54
Food color, red (optional)
Vetsin (optional) ½ tsp.
Subtotal = Php 181.17

Packaging Material
Polethylene Plastic Bag (6″ x 12″) for ½ kg. meat product = Php 1.50

*Costs may vary depending on current market prices

II. PROCEDURE IN MAKING TOCINO

1. Select good quality meat. Trim and weigh.
2. Slice meat ¼ in thickness.
3. Weigh meat slices and prepare the curing ingredients per kilo of meat.
4. Mix meat with salt, curing salt, phosphate, and Vitamin C (dissolved in ¼ cup water).
5. Add the extenders and mix well until they dry.
6. Add the rest of the ingredients and mix again.
7. Cure at room temperature for 8 to 10 hours or at refrigerator for 8 to 12 hours.
8. Pack tocino in polyethylene plastic bag in ¼ or ½ kg. package. Remove the trapped air inside the bag and seal immediately.
9. Store in freezer.
10. For 2 kilos of tocino, double all ingredients.

III. COSTING AND PRICING

A. Product Costing

Direct Cost

Raw Material (1 kg. pork meat) = Php 165.17
Ingredients used for 1 kg. = P16.00
Packaging Material = P1.50
Total Direct Cost = Php 182.67

Indirect Cost

Labor Cost (P350/day min. wage / 70 kgs. Produced x 2 workers) = Php 10.00
Transportation cost (150/ 70kgs) = P2.14
Water & Electricity (P220 consumption/70 kgs.) = P3.14
Contingency cost (10% of direct cost) = P18.27
Total Indirect Cost = Php 33.55

* Based on 70kgs. average daily produce

A. Production Cost
After adding all ingredients to the 1 kg. meat, the yield of the finished product should weigh to 1.5 kgs.

Total Direct Cost = Php 182.67
Add: Total Indirect Cost = P33.55
Total over the 1.5 kgs. Yield = P216.22 / 1.5kg
Production cost per kg. = Php 144.15

B. Product Pricing
Production Cost per kg. = Php 144.15
Add: 15%-20% markup of the Production Cost = P28.83
Selling Price per kilogram = Php 172.98

Market Price per kilogram = Php 180.00 
The higher the volume of production per day (i.e., more than 70 kgs.), the lower the production cost, thus increasing the markup to more than 50%.

** If price per kg. is lower compared with the existing market price, increase markup to 50% or more.

How to start a Pechay Producion Business

Pechay (Brassica rapa L. cv group Pak Choi) is an erect, biennial herb, cultivated as an annual about 15-30 cm tall in vegetative stage. Ovate leaves are arranged spirally and spreading. The petioles are enlarged and grow upright forming a subcylindrical bundle. Inflorescence is a raceme with pale yellow flowers. Seeds are 1 mm in diameter and are reddish to blackish brown in color.

Uses

Pechay is used mainly for its immature, but fully expanded tender leaves. The succulent petioles are often the preferred part. It is used as main ingredient for soup and stir-fried dishes. In Chinese cuisine, its green petioles and leaves are also used as garnish.

Pechay Production Guide

Varieties

Black Behi; Hari Digma; Shin Kang
Gengis Khan; Shanhai No. 2

Climatic and Soil Requirements

Pechay can be grown from low to mid elevations throughout the year. Production is best, however, during the dry season in sandy to clay loam soil, with a pH of 5.5-6.5.

Planting

A1-ha production area requires kg seeds.

Pechay can either be sown directly in soil or transplanted. Direct seeding is carried out by broadcasting or by sowing in rows. Cover seeds to a depth of about 1 cm by raking or spreading additional topsoil. Water immediately after sowing. Plant spacing should be 10 cm between plants and 20 cm between rows.

If transplanted, sow seeds initially in seedbeds. Transplant seedlings 2-3 weeks after sowing at a distance of 10 cm between plants and 20 cm between rows. Transplant preferably in the afternoon and water immediately. Mulch with grass clippings or rice straw.

Fertilization

Apply seedlings with starter solution using urea (46-0-0) at the rate of 2 tbsp/gal of water. Side-dress along the rows at the rate of 1 tbsp/plant one week after transplanting.

Pest and Disease Management

Damping-off, soft rot and clubroot are the most important diseases of pechay, while diamondback moth and aphids are the major insect pests. Spraying hot pepper extract can control these pests. When seedlings begin to wilt, reduce watering immediately. Uproot and burn disease-infected plants to prevent spread of diseases. Cultivation is also necessary to minimize weeds.

Harvesting

Harvest as early as three weeks after planting or between 30-40 days after sowing. Harvest preferably in the afternoon to minimize postharvest losses.

Upon harvesting, wash the plants, trim old leaves and remove roots. Grade according to size and quality, and pack in strong rigid containers with holes at the sides to allow aeration. Pack with the base of the plant to the sides of the baskets. Maintain turgidity by lining the basket

How to Start a Vermicomposting Business

Vermicomposting is defined as the production of compost with the use of worms. It is a fast way to convert organic farm waste into organic fertilizer. It degrades waste as vermi or earthworm (African night crawler) feed on and digest waste materials. Vermicomposting results in a better quality product that is produced in only 4-6 weeks compared to ordinary compost that is produced in 8-12 weeks.

“Vermicompost” or the castings of the earthworms is an excellent soil enhancer and bioactive fertilizer for organic farming. Earthworms can also be made into feed for fish or other domesticated animals.

I. Estimated Investment Costs

The initial capitalization in starting a small vermicomposting business on vermicompost production will depend on the scale from backyard (P5,000) to commercial (P50,000).

A. Tools

Gardening gloves
Strainer/Sifter
Spading fork
Shovel

B. Raw Material/Packaging Material

Vermi (Worms)
Foodwastes, fruit/vegetable trimmings and peelings, dry leaves and stems, animal manure
Vermi Bed or earthworm bed (Dimension: 2x1x0.3m)
Black plastic garbage bags
Plastic sacks (50-kg. capacity)

C. Equipment

Mechanical shredder (optional)
Bicycle-powered sorter (optional)

II. Procedure

1. Collect biodegradable materials such as food wastes, fruit/vegetable trimmings, peelings, and dry leaves and
stems.

2. Shred/grind the food wastes, fruit/vegetable trimmings, peelings, and dry leaves and stems.

3. Mix old animal manure and chicken droppings (2 months old) with shredded vegetable waste. This will improve the nutrient content of the finish product. Do not use fresh manure for the ammonia produced will give discomfort to the worms.

4. Sun-dry these materials for at least three days and let them undergo partial fermentation.

5. Weigh the shredded grinded materials before putting in the compost bed to determine ratio of compostables
and worms.

6. Before stocking the earthworms, make sure that all materials in the vermi bed are prepared.

7. Moisten the bedding with water and cover it with black plastic garbage bag, old sacks, net, or banana leaves to start “anaerobic process”, which is completed after 1-2 weeks.

8. After the anaerobic process, remove the cover and stock the vermi bed with earthworms.

9. Maintain the vermi beds’ moisture content and temperature through regular checking. Protect the worms from predatory animals.

10. Vermicompost is harvested when most of the materials have been consumed by the worms. This takes about
30-45 days depending on environmental and culture conditions.

11. In harvesting, separate the “vermi” from the vermicompost either manually (handpicking) or using a strainer/sifter.

12. Properly pack vermicompost in sacks and store in a cool dry place.

13. Harvested/sifted vermi from the vermi beds may either be used for the next vermicomposting cycle or for expansion by constructing additional vermi beds.

14. The offspring or produce of the initial vermi in the vermi bed can also be sold to would-be vermicompost producer or to fish pond owner as fish meal.

Did you know that… 
• Earthworms are also called “vermi”.
• The “African Nightcrawler” (Eudrilus eugeniae) is the earthworm species suited to be grown in the Philippines for vermicomposting.
• Vermicast or worm manure is the end-product of the organic matter breakdown by some species of earthworm.
• Earthworms are hermaphrodite, meaning they have both the male and female sex organs.
• When sexually mature, worms breed every week and can produce 1-3 young worms.

Assumptions
• 1 vermi bed = 12 harvests in a year.
• Vermi bed (Dimension: 2x1x0.3 m.)
• African Night Crawlers is sold at P250/kl.
• Harvesting is done after 30 days.
• 150 kilos of biodegradable wastes + 2 kilos of worms = 90 kilos of compost
• Compost sells at P6.00/kl.
• 2 kg. of vermi per bed would yield 4 kg. of additional vermi in 4 weeks.

How to Make Homemade Car Shampoo

To get started in car-shampoo making, you will need roughly P3,000 in initial capital. You will need it to purchase the ingredients, utensils, and equipment listed below.

Car Shampoo
Ingredients:

80g Needle-type coconut fatty alcohol sulfate (CFAS)
840g De-ionized water or distilled water
30g Coco diethanolamide (CDEA)
1g Phenoxy ethanol
2g Ethyl alcohol
10g Emulsified carnauba wax
4g Fragrance
20g Industrial salt

Utensils and equipment:

Mixing bowl, P500
Plastic ladle, P35 to P50
Funnel, P13
Plastic jigger
Weighing scale, P200
4 pcs. 250 ml-opaque bottles for packaging, P10 per piece

PROCEDURES

STEP 1: Pour the de-ionized water in the mixing bowl and heat on medium fire until it becomes steaming hot. With the use of a ladle, add and mix the CFAS into the steaming water. Using the needle-type CFAS rather than the powder type is preferred to give the end-product a clearer texture. Powder CFAS is usually used in making powder detergent; if used in liquid wash or shampoo, on the other hand, it would give the shampoo a cloudy texture.

When mixing the CFAS into the steaming hot water, stir slowly so the mixture does not bubble up. The appearance of a few bubbles is acceptable, though.

STEP 2: With the CFAS thoroughly mixed in and with the mixture still steaming hot, turn off the fire and remove the mixing bowl from the stove. Make sure that the CFAS is dissolved completely, then add to the mixture the CDEA, phenoxy ethanol, ethyl alcohol, emulsified carnauba wax, and the fragrance—in that order. Before adding another ingredient into the mix, make sure to mix each ingredient thoroughly into the mixture. (Because very few chemical shops sell emulsified carnauba wax, you may use plain carnauba wax instead; it sells for P500 per 1/2 kg.)

Set the mixture aside.

STEP 3: In a separate jigger, dissolve the water-soluble dye in water. The darker you want the shampoo to be, the more dye you should use. Once the dye is completely dissolved, add and mix it into the mixture you were working on.

STEP 4: Add the industrial salt gradually. The industrial salt serves as a thickener. The consistency of the mixture must be slimy or a bit thick. When suds start to form, it means that the thickening effect of the salt is taking place. Some 20 grams of industrial salt is enough to produce the right consistency for this process. However, before pouring in the rest of the salt into the bowl, it is advisable that you dissolve first a little portion of the salt—perhaps a pinch—into a small container holding the mixture. You have to dissolve a little portion of the salt into the mixture at a time, and check the consistency. Dissolve another portion until you atain the right consistency.

Excessive salt will make the mixture thick for a while, but the consistency would eventually revert to its original state. If this happens, do not throw away your mixture. Instead, make another bowl of mixture with the right consistency—slimy or a bit thick but not totally thick—using using the right amount of industrial salt, then just gradually add some of the inaccurately measured mixtures.

Once you are through mixing all of the ingredients, let the car shampoo cool down. When it gets cool, pour the mixture—it is now a shampoo—into the opaque bottles using a funnel. This recipe will fill four 250-ml bottles or two 500-ml bottles. The shelf-life of this product is two years.

What each ingredient does to your product:

CDEA – foaming or suds booster
Industrial salt – thickening agent, to make the product viscous
CFAS – surfactant, the main cleaning agent
Phenoxy ethanol – a preservative that is also used in cosmetics
Carnauba wax – comes from the leaves of the carnauba palm. It is also use in cosmetics, polishing products, and baking.

Dos and don’t s:
• Use the utensils exclusively for producing car shampoo. Never use the same utensils for cooking.
• Keep the materials out of children’s reach.
• Store both the raw materials and the finish products in dry cool place.
• Measure the materials precisely and accurately.

How to Start a Junkshop and Scrap Business

A Junkshop and Scrap Business is a simple buy and sell business, which is less considered by many since the traded products are unclean and soiled. But in another view, it is a lucrative business that generates a lot of money both for garbage collectors and junkshop owners.

This business is most relevant today considering that the government has promoted environmental awareness among its citizens, expressing the need for proper waste disposal and recycling of materials as a major factor in protecting the environment.

As one of the sectors involved in the country’s Solid Waste Management, junkshops are now being recognized for its large contribution in recycling activities and waste recovery.

I. Estimated Investment Costs

Minimum Starting Capital Investment: P100,000.00

Fixed Investment
• Business licenses and registrations
• Security (refundable) and advance rental deposit equivalent to 4 months, if business space is on lease/rent
• Operating Equipment
– Weighing scale (Bascula)
– 50-kg. countertop/hanging weighing scale
– 2 Metal push-cart (cartilla)
– Acethyline Torch and Gas Tank
– Pulley
– Tools (steel saw, pliers, vice grips, screw drivers, hammer, “baretta de cabra”, etc.)
• Vehicle, pick-up-truck (optional)
• Renovation, in case of land lease
• Miscellaneous

Revolving Fund 
• Purchasing cash

Labor Cost 
• 1 General Manager
• 1 Officer-in-Charge (minimum wage)
• 1 Driver/Helper who can also act as Checker (minimum wage)
• 2 Helpers who can also act as checkers (allowance + free board)

II. Things To Consider

A) Sourcing of Potential Clients

Clients are recycling agents to whom the junkshop owner will be selling the junk items, which have been sorted and segregated. The junkshop owner must search the market for several possible recycling agents to get the best deal possible such as a lock-in period with regard to the buying price of a specific item within one month. Cost of delivery/pick-up also affects the price and should always be taken into consideration. The junkshop owner must bargain for the best deal possible and coordinate with the respective recycling agents as to the payment schedule and volume of deliveries or pick-up.

B) Walk-in Procedure for Retailers

Retailers are the scavengers, with or without pushcarts, and residents of nearby communities and local business establishments. To avoid pilferage and maintain an accurate inventory, a step-by-step procedure should be applied in the business:

1. The walk-in customer/retailer with the recyclable items will be met and assisted by the helper. The helper will inspect the items and sort it out if needed. He will be the one to put the items in the weighing scale.

2. The OIC will then do the actual weighing. He will fill up a “weigh slip” wherein the type of item and its corresponding weight is reflected and his signature is affixed. The OIC shall submit the slip to the Cashier.

3. The helper shall then transfer the weighted items to the corresponding stock area.

4. The Cashier shall compute the total amount due to the customer.

5. The customer must personally receive the amount and sign the slip of paper as proof of payment.

6. The cashier shall file all Weigh Slips on a daily basis.

C) Daily Accounting

On day one of operation, a pre-determined amount shall be the basis of the Starting Purchasing Cash (SPC), which shall be maintained and replenished at the start of each working day.

• At the start of each working day, the Cashier shall count the SPC, which should be the pre-determined amount as mentioned.

• At the end of each working day, the Cashier shall make a summary of all purchases and enter it in a log book based on the filed Weigh Slips.

• The Cashier shall also note down all expenses made for the day, excluding purchases on a separate log book.

• The SPC less all purchases and expenses of the day should match the existing cash-on-hand.

• The Cashier shall then make a cash count for the day.

• All cash in-flow coming from the Junk Shop’s sale to the clients shall be directly deposited to business’ bank account.

D) Trading Process

Buying
• Search for potential wholesellers who have by-products in their businesses that would fall under the categories that the junk shop owner would be buying.

• Buy directly from wholesellers/establishments with by-products or junk items.

• Tap scavengers by providing them wooden pushcarts (kariton) on the condition that you will have the priority of their junk products and these will be bought at a lower cost to cover for the cost of the cart.

• Give incentives (e.g. allow advances up to a certain amount to maintain the in-flow of materials, with the limit on advance and up to the prerogative of the junk shop owner)

Selling
• Sourcing of potential clients must be a continuous process.

• The following are the basic factors to consider as to whom each type of item/material is to be sold: a) payment terms; b) schedule and volume of pick-up and/or delivery.

• If there is a broker or agent for the client, it should be pre-agreed upon by both the Junk Shop and the Client that all payments should be made directly to the Junk Shop owner or his duly authorized representative.