CHAPTER III

TECHNICAL STUDY

This chapter discusses the technical feasibility of the proposed business, the
product and the flavors, list of machinery, tools and equipment used in production, and
structures are all presented for the purpose of identifying the business operation and
vicinity map. Furthermore, this chapter presents the process of production and the
availability of the resources and facilities to be used in the actual operations of the
business.

This study aims to:

To know the specification of raw materials

To determine the tools, supplies, machinery, and equipment.

To determine the business location

To show the product preparation of the business

To understand and analyze the production process

The Kangkong Cracker is 100% organic ingredients and 100% no additives

added that everyone can surely love it with (2) two flavors namely original flavor and
sweet and spicy flavors.
 Figure 9. Kangkong Crackers Products

Product Preparation Guide

Original Kangkong Cracker

INGREDIENTS PREPARATION
 Kangkong  Prepare the kangkong. In a boiling
 Tapioca starch or cornstrach water blanch the kangkong then
 Garlic powder blend it.
 Pepper  Mix the dry ingredients
 Salt (cornstarch, garlic powder, pepper
and salt).
 Add the dry ingredients to the
blended kangkong. Mix it until it
forms into thick batter
 Steam for about 3 to 5 minutes.
Remove from heat and let it cool.
 Slice the kropek into small pieces
and continue to dry using sunheat.

Sweet and Spicy kangkong Cracker

INGREDIENTS PREPARATION
 Kangkong  Prepare the kangkong. In a boiling
 Tapioca starch or cornstrach water blanch the kangkong then
 Garlic powder blend it.
 Pepper  Mix the dry ingredients
 Salt (cornstarch, garlic powder, pepper
 Honey and salt). Add the chili powder and
  Chili powder honey.
 Add the dry ingredients to the
blended kangkong. Mix it until it
forms into thick batter
 Steam for about 3 to 5 minutes.
Remove from heat and let it cool.
 Slice the kropek into small pieces
and continue to dry using sunheat.

Packaging Process

Kraft pouch paper is strong, extremely durable. It has a resistance to punctures and tears. The porous,
natural texture of Kraft paper makes it ideal for labeling and hand stamping. Kraft Pouch that has the
ability to stand on its own. The original stand up pouch design was actually patented in 1968. However,
it wasn’t until the patent expired did the stand-up pouch revolution begin. The stand-up pouch design
and construction have evolved over the years to include innovative design features like the enclosable
zipper, convenient tear notches for easy opening, and some styles have a window for easy viewing.
Today, the stand-up bag is the go-to packaging choice for many well-known brands. Companies are
using these airtight bags for candy packaging, coffee packaging, tea packaging, pet packaging, beauty
product packaging, and more. (COPIOUSBAGS, 2022)

Step by step Guide to Packing Process

1. Place all the sliced and dried kropek in a big container and let is sit for 15 minutes to cool down.
2. Get the Kraft Pouch and open it, make sure it is clean.
3. Weigh an 80g sliced and dried kropek and put it inside the pouch.
4. Close the lid and sealed.
5. Put the sticker in the packaging for the indication.

Business Process

Kangkong Crackers Facebook Page will have product displays and opens at

8:00am to 10:00pm.

Online Shop:

Open our Facebook

Preparing of Orders Delivery
page.
 Send us your orders Received Payment
The Page
Name: admin will
Address: verify the
Contact No: orders Record Sales Count
Orders:

Figure 11. Online Shop Operational Flow Process

Figure 10 shows the Online Shop Business Process. Customers can visit our
Facebook page and send us a message with their orders together with their other
information, then the admin will verify their orders and prepare them for delivery, the
deliveryman will deliver their orders to express delivery and receive the payment, the
deliveryman will then turn over the payment to the cashier and will record the sales

Legal requirements: City of General Santos

 BIR

 Application for partnership

 Business name registration form

 SEC

 Articles of partnership

 Registration data sheet

 FDA

Laws and Regulations

There is a lot to consider when you are selling online, but one of the things you

might overlook is the laws for online sellers. As ecommerce grows, more and more rules

and regulations are being brought in for online sellers, so it’s important not to get caught
out over something simple. We have outlined all the laws that will affect you as an

online seller, and what you need to do to comply with them.

Before an order is placed:

The two main pieces of legislation that cover ‘distance sellers’ are the Consumer

Contracts Regulations 2013 and the Electronic Commerce (EC Directive) Regulations

2002. Most of the requirements covered are common sense, but it is worth double

checking you have followed all of them.

As a ‘distance seller’ you need to provide certain information on your website:

 Your business name and contact details 

 A description of your goods of services

 The price, including all taxes (if you sell a subscription without a definitive upfront

cost then be clear how the cost will be calculated – total cost per month or year,

minimum duration, and conditions for cancelling the subscription)

 How a customer can pay 

 Delivery arrangements, costs and how long goods will take to arrive.

 Information about the customer’s right to cancel within 14 days. 

You are also required to provide an order summary page just before the customer

completes their order which needs to include the description of goods or services, the

price including taxes, a clear breakdown of delivery charges and any other charges.

If the customer is responsible for paying the return costs you must make this clear

before they pay.

 The button to finalise the order must be “labelled in an easily legible manner only

with the words ‘order with obligation to pay’ or a corresponding unambiguous

formulation indicating that placing the order entails an obligation to pay the trader”.

If you are a registered company then you also need to state the place of registration,

under the Companies Act 2006.

There are some additional requirements you need to follow as an online seller:

 Outline the steps involved in placing an order.

 Terms and conditions must be available in a way which allows a user to store

and reproduce them.

 You should acknowledge the receipt of an order electronically straight away.

 State the name of the service provider if it is different from your trading name.

 Display your email address.

 Registration number of companies

 Display your VAT number (if you are VAT registered)

After the customer has placed an order:

Once a customer has purchased from your online shop, you’re required to get in

touch with them in writing (i.e. send an email) and tell them:

 Details of what they’ve purchases

 The total cost

 Delivery arrangements 

 The minimum duration of any contract and arrangements for terminating the

contract

 How and when they can cancel an order, and who pays for returning goods
  An address where complaint can be sent 

 Guarantees or after-sales services you offer

 Any helpline call charges that are more than calling a 01, 02, or 03 number, or a

mobile or free number. 

Mapping

The manufacturing and the process of making kangkong crackers will be located
at Talisay st. Balite Lagao, General Santos City to lessen the rental fee and since the
researchers are selling online, it will not affect the target market near the location.
 CANNING
AREA
DOUBLE BURNER

PREPARATION &
PRODUCTION
AREA

SINK
PANTRY REF

Figure 13. Production Room Lay-out

Cooking Equipment and Tools

Steamer Steamer a small kitchen appliance used
to cook or prepare various foods with
steam heat by means of holding the food
in a closed vessel reducing steam
escape. This manner of cooking is called
steaming.

Blender an electric machine used in the kitchen

for breaking down foods or making
smooth liquid substances from soft foods
and liquids
Casserole Variety of a large, deep pan or bowl used
for cooking a variety of dishes in the
oven; it is also a category of foods
cooked in such a vessel.
Mixing bowl is a deep bowl that is particularly well
suited for mixing ingredients together in.
Measuring cup Is a kitchen utensil used primarily to
measure the volume of liquid or bulk solid
cooking ingredients such as flour and
sugar, especially for volumes from about
 50 mL (2 fl oz) upwards.
Measuring spoon is a spoon used to measure an amount of
an ingredient, either liquid or dry, when
cooking
Knife is a tool or weapon with a cutting edge or
blade, usually attached to a handle or hilt
Wire whisk is a cooking utensil which can be used to
blend ingredients smooth or to
incorporate air into a mixture, in a
process known as whisking or whipping