Starting a Business in Daing or Split Fish Making

Dried split fish, commonly known as “daing” (split form) is the fish that has been converted from the fresh state to a much lower moisture level with the use of heat with or without salt to maintain its acceptability over an extended period of time.

Estimated Investment Costs (based on 2009 prices)

1.   Cost of Utensils

  • Strainer Bowl, 10 pcs @ P 155 each – 1,550.00
  • Measuring cup – 45.00
  • Cutting Board Knife – 60.00
  • Big Basins, 6 pcs @ P 150,00 each – 900.00
  • Cooking Tongs – 70.00
  • Trays (12 x 8″), 8 pcs @ P 75.00 each – 600.00
  • Brining Container, 6 pcs @ P 275.00 each – 1,650.00
  • Polyethylene plastic (.002″ thick), 100 pcs @ P30/per pack of 100’s – 30.00
  • Subtotal – P5,015.00

2.   Equipment

  • Weighing scale for fish – 900.00
  • Plastic Sealer (for sealing of plastic bags) – 800.00
  • Wire screen mesh (12 meters, cut in half) @ P 35/meter – 420.00
  • Subtotal – P2,120.00

3.   Raw Materials/Ingredients

  • Fresh galungong, 60 kilos @P90/kilo – 5,400.00
  • Salt, 6.5 kilos (for every 60 kilos of fish) @P9/kilo – 58.50
  • Water – 15.00
  • Subtotal – P73.50

Estimated investment cost – P12,608.50

Procedure

  1. Wash the Golunggong thoroughly with clean and fresh water.
  2. Split the fish into butterfly fillet and remove the gifts and internal organs.
  3. Wash fish again thoroughly.
  4. Place the fish in a strainer and drain.
  5. Prepare the brine solution (i.e., mixture of water and salt). For a 60-kg fresh fish, use 6.5 kg. of salt and 5 gallons of water.
  6. Soak the fish in brine solution for one hour.
  7. Drain the salted fish.
  8. Rinse the fish thoroughly under running water to wash off excess salt.
  9. Arrange or lay fish in wire screen mesh. Do not place the fish on top of each other so that fish will dry evenly.
  10. Cover the fish with the other half of the screen mesh/wire screen to prevent contamination while drying.
  11. Dry fish under the sun or direct sunlight for two to three days.
  12. After drying, allow the dried fish to cool for at least 6 hours at room temperature.
  13. Weigh, pack, seal, and store dried fish at room temperature.

Assumptions:

  • Salted fish drying is done for 22 days/ month.
  • 60-kg. fish produces 40 kg. of dried fish (daing)

Estimated Investment Cost

  • A. Direct cost (raw materials, ingredients, packaging, labor) – 98.43
  • B. Indirect cost (water, electricity, contingency) – 10.66
  • C. Production cost (A+B) – 109.09
  • D. Product pricing (C+25% markup) – 136.36
  • Market price/kilo – P150.00 to P200.00

Tips:

  • The higher the volume of production per day (more then 60 kgs.), the lower the production cost, thus further increasing the mark-up to more than 25%. The higher the mark-up, the higher the profit margin.
  • If price per kilogram is lower compared with the existing market price, increase mark-up to 25% or more.

Registration Requirements

  • Business name registration (www.bnrs.dti.gov.ph)
  • Mayor’s/Business Permit (check your local municipality/city)
  • BIR TIN (www.bir.gov.ph)
  • BFAD Certificate (www.bfad.gov.ph)

Financing Facility

  • Small Business Corp. ([02] 751-1888)
  • People’s Credit and Finance Corp (www.pcfc.gov.ph)
  • NLDC ([02] 914-7290 to 97)

Technical Assistance (Training and Seminar)

  • TESDA (www.twc.tesda.gov.ph)
  • DOST-STII (www.stii.dost.gov.ph)

source:  DTI.gov.ph

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