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BUSINESS PLAN: WINES NASAMA NASAMA WINES WITH, THE TASTE OF NATURE IN YOUR MOUTH

ANDERSON FELIPE ALZATE CASTAEDA PAOLA CANO BUITRAGO MARCO RODRIGUEZ VASQUEZ

TECNOSISTEMAS ASSEMBLE AND PROGRAMMING OF COMPUTERS ENGLISH CHINCHINA 2012

BUSINESS PLAN: WINES NASAMA NASAMA WINES WITH, THE TASTE OF NATURE IN YOUR MOUTH

ANDERSON FELIPE ALZATE CASTAEDA PAOLA CANO BUITRAGO MARCO RODRIGUEZ VASQUES

BUSINESS PROJECT

FABER CASTAO TEACHER

TECNOSISTEMAS ASSEMBLE AND PROGRAMMING OF COMPUTERS ENGLISH CHINCHINA 2012

EXECUTIVE SUMMARY

Wines NASAMA, becomes commercially, as a company looking to venture into the wine market, locally, with the specific area, the municipality of Chinchin, offering multiple options of taste and presentation. NASAMA, will offer its customers excellent quality wines, prices and comfortable, made with processes that correspond to the highest quality. NASAMA, whose flagship product, wines with low alcohol, and flavored with orange and mandarin. NASAMA hope that, as a company to consolidate production, quality, and being a source of employment for staff in the region. NASAMA certifies guaranteed product development, designed to delight and verification processes that do not affect the health of their consumers. By 2013, NASAMA Wines, will be positioned as one of the best local produce, where the most important objective, will grow to offer it nationwide, and why not, internationally. NASAMA, will be in supermarkets, newsstands, restaurants, and tables of local families. Our product, possess an envelope striking enough and sophisticated enough to draw the attention of all types of consumers.

INTRODUCTION

NASAMA Wines has an expertise in the processing of raw materials that give the end product, creating a wine of exquisite taste and excellent quality. The production of the wine, bring to their consumers, vitamin C, the main source of calcium, an essential component for bones. It's totally relevant, that the orange is a fruit with high production levels, grassroots and high consumption locally. This raw material has become a common product in Colombian households, favoring the initiative to be prosperous, considering that we have an excellent product at a very low cost. The tangerine other hand, contains high levels of vitamin C, which makes it a natural source of antioxidants, which provides the human body, the possibility of avoiding one of the deadliest diseases and common in our society: cancer. NASAMA, then initiates a productive step in the municipality of Chinchin, moving into the manufacture of new products, new flavors and new presentations. As the first factory producing wines in the region, will be the maximum NASAMA benchmark for many young people to develop more and better job prospects locally. Unquestionably, the market research business initiative, goes beyond a dream .... To realize the project, technical analysis should be made, which are involved in other aspects to consider as consumption statistics, statistics of processes for product development, conducting surveys, and study of the demand for it.

JUSTIFICATION

Chinchin Township, does not have a factory producing wines that offer the community, variety of flavors, high quality and use of fruits produced in the region. Seen this way, NASAMA Wines, is a drink high local impact, given that the consumer interest thereof, will be based on the establishment of innovative flavors, 100% natural, with airtight to prevent the entry of bacteria or other microorganisms undesirable in our product, and value-added service - Home Delivery to our end customers, something that no factory production has been considered for the comfort of its customers. It will have great benefits to business level, as will capture the attention of customers, owners of distribution points related products.

1. BUSINESS PROFILE AND IDEA

1.1 NAME OF THE BUSINESS PLAN

First two letters of the word ORANGE, basic ingredient in the development of one of our wines. Fruits rich in salts, minerals and low in calories, which offers a rich array of natural vitamins, most importantly, vitamin C.

First two letters of the word health, which refers to the reason for all human beings, enjoy excellent health Our company, will impact the quality of life for our customers, as it will bring even with low levels of alcohol, large amounts of vitamin C and antioxidants intake.

First two letters of the word MANDARIN, one of the basic ingredients of our final product, which is an important source diuretic. In conclusion, our name is constructed from the integration of three basic components relevant product and

Health-Orange-Tangerine

1.2 Mission Founding a company that offers its customers a high quality product that contributes to the welfare, health and happiness of citizens, offering wines and mandarin orange flavor. NASAMA Wines is a company that will seek to become a leader in the wine market through different steps of quality work, service and innovation. 1.3 Vision For the year 2013, is a company NASAMA nationally recognized by the generation of employment opportunities, and production of a new and excellent wine, which contributes to the preservation of society, given their low levels of alcohol, and high vitamin levels. 1.4 LEMA "NASAMA WINES, THE TASTE OF NATURE IN YOUR MOUTH".The phrase sums, quality and taste in one product

WHY DOES THE COLORS? The colors have been selected taking into account the raw material for the production of these wines.

WHY DOES THE LETTER? This point was chosen because in most wine labels, used classic letter. WHY DOES THE CONTOUR?

Softness and distinction Softness: Represents the exquisite taste of the product. Distinction: Represents the highest product quality. 1.5 RATIONALE Our business idea is based on the production of fruit wines produced locally, and also to contribute to strengthening the economy of the region, can contribute greatly to the health of its consumers. On the other hand, generate employment expectations, and social development. GOAL 1.6 Making wine with orange and tangerine, with low levels of alcohol and high in vitamin C, which helps to improve the quality of life of consumers. SPECIFIC OBJECTIVE 1.7 Produce from orange and tangerine, wines with low alcohol that bring quality of life to its consumers. Marketing a product at low cost and with added values on the service. Providing business and agribusiness development to the region. Provide more and better employment opportunities.

1.8 BACKGROUND The company was created as an alternative NASAMA in producing wines that do not affect the health of their consumers. NASAMA will be responsible for producing wines of mandarin orange and can be consumed by anyone, anywhere, anytime, all for your health. NASAMA wines will most desired food from anyone, especially those who have trouble drinking alcohol or seeking healthier way to take care of your body. NASAMA products provide the ability to society of consuming oranges and tangerines without exposing your body to fall into alcoholism. Possibly the orange

fruit is cultivated oldest in the world. Thousands of years ago in China took place orange cultivation and subsequently spread throughout Southeast Asia The Orange has played a very important role in the supply of society, becoming in the course of time, a commodity in the basket. The tangerine comes from tropical Asia. It is believed that the name comes from the color of the costumes used by the Mandarins, rulers of ancient China. We can say that is a fruit native to China and Indochina. Its cultivation was introduced in Europe in the nineteenth century. In Valencia it produces 90% of the mandarin of Spain. Just as mandarin orange and are of great importance for NASAMA, so is the yeast, it is believed that the yeast origin of time dating back to the Egyptians. Numerous legends speak of porridge Egyptian bakers liquid reserved in cool until bubbles formed around the liquid gas espumaban. The art of making wine yeast quickly spread to countries bordering the Mediterranean, most especially in Greece. But it was the Romans who transmitted this knowledge to Western Europe. The origin of the company, is entrepreneurial motivation they receive from the Santo Domingo Savio Educational Institution and the National Apprenticeship Service - SENA. At first, we started with the idea of forming a company dedicated to the development of sweet cider, but gave up this idea because two years ago and had submitted the draft. We made many efforts to find the right product until we succeed, we have strengthened our confidence, based on the idea that we can offer our customers a better quality of life .... The approximate time of research has been around for a month. The strengths are mainly represented in product demand, and the high percentage of consumers of fruit drinks. In the weaknesses we have a lack of industrial machines to expedite the process.

1.9 How did the idea? Main objective was raised an innovative product, having no competition, high demand commercially, and to provide more and better consumer guarantees, for a better quality of life.

The idea was born from the need for consumers to purchase natural products that provide health benefits, and it also can be purchased at very low cost.

1.11 MEET NEEDS WE WANTED The problem arises after assessing the problem of alcoholism, which is presented in the department now, and no beverages that contribute to improving quality of life. NASAMA looking for ways to contribute to the community at very low cost, by consuming a great drink, a good quality of life. On the other hand, consumers NASAMA allow any social stratum, purchase a high quality product. NASAMA seeks to end the problems of alcoholics with citrus, devising drinks they are forbidden to eat if you can do it now and looking to lower the level of disease through citrus.

CHARACTERIZATION 1.12 GENERAL PRODUCT ANALYSIS YEAST, tangerine and orange ORANGE Orange is a fruit Citrus obtained from edible sweet orange (Citrus sinensis), The bitter orange tree (Citrus aurantium ) And orange trees of other species or hybrid, hybrid former Asian originating India,Vietnam or southeast China. A hesperidium fleshy shell more or less thick and hardened, and the pulp is typically formed by eleven segments filled with juice, which contains much vitamin C,flavonoids and essential oils. It is smaller and sweeter than grapefruit or grapefruit and larger but less fragrant than mandarin. There are numerous varieties of oranges, the majority,hybrid produced from the species Citrus maxima,Citrus reticulate (Mandarin) and citrus (citron). ETYMOLOGY

"Orange" comes from Sanskrit "Narang", but not a word native to this language but it is speculated that took him from the drvicas languages as tamil where Narandam says the "bitter orange", nagarukam "sweet orange" and nari, "fragrance".[1] The word along with the fruit was slowly carried westward: from Sanskrit happened to Persian (Nrenj), then the Arabic (Naranj, the tree, and naranjah, the fruit) and then to Spanish "Orange" and "orange", respectively.[2] It spread to other European languages in a curious process: the Portuguese changed by a high initial Jan (laranja), evolving into Italian for the initial ele not redound to the article "the" is eliminated initial ele (arancia) while passing into French and Latin, was associated with the lexemegold (Or and aurum) and resulting orange aurantium. VARIETY The Persian orange, grown widely in southern Europe after its introduction to Italy in the eleventh century, was bitter. The sweet orange was brought from the India in the XV century by Portuguese traders, quickly replaced the bitter, and currently is the most commonly grown variety. The sweet orange grows with different sizes according to local conditions, commonly with ten segments, or segments, inside.

Navel orange O "NAVEL" A singular mutation occurred in 1820 in a orchard a sweet orange monastery of BrazilLed to the navel orange, also known as bank or Bahie navel. The mutation caused the base of the fruit to develop a second orange, small and stunted, which gives the appearance of a navel. In this variety, identified in commercial terms with the English word navel (belly button), others have been derived, as navelina, hybrid easy peeling bark, and late Navelate or navel. Also often called orange california.

Valencia orange The Valencia orange, Valencia late, or late Valencia is one of the sweet varieties used in Spain for juicing. By having their season after other oranges, its consumption is popular after the time of the last navel. Despite its name, this variety has nothing to do with the source Valencia Although it is one of the most widely grown varieties in it, next to the navel and navelina.

Orange production in 2005.

Oranges for commercial production are grown in groves all over the world, although the three largest producers are Brazil, USA and Mexico. Oranges are very sensitive to frost, A common treatment when freezing temperatures are expected is to spray the trees with water so that as the water turns to ice on the branches of trees, the newly formed ice is at its freezing and protect them if the temperature air reaches down far below freezing.

NUTRITIONAL VALUE OF ORANGE in 100 g of edible substance Table 1 Water (g) Protein (g) Fat (g) Carbohydrate (g) Calories (Kcal) Vitamin A (I.U.) Vitamin B1 (mg) Vitamin B2 (mg) Vitamin B6 (mg) Nicotinic acid (mg) Pathogenic acid (mg) Vitamin C (mg) Citric acid (mg) Oxalic acid (mg) Sodium (mg) Potassium (mg) Calcium (mg) Magnesium (mg) Manganese (mg) Iron (mg) Copper (mg) Phosphorus (mg) Sulfur (mg) Chlorine (mg) YEAST 87.1 1 0.2 2.12 49 200 0.1 0.03 0.03 0.2 0.2 50 980 24 0.3 170 41 10 0.02 0.4 0.07 23 8 4

Yeast is a tiny plant characteristics microbe used to make bread dough rise and produce alcoholic beverages such as wine, cider and beer. Itself is very nutritious, rich in protein and B vitamins Waste yeast from the fermentation processed to provide spreadable pastes and ingredients for a wide variety of products from processed meat snacks up. It has been used for thousands of years in the production of bread and alcoholic drinks. Since the dawn of humanity, the seeds have been one of the mainstays of our diet. Our ancestors discovered that the grain was milled and cooked much more palatable. This technique is still used today in preparing the unleavened bread and cakes. It is very likely that the first mixture of yeast with the other ingredients of the bread was unexpectedly. Similarly, as this bug occurs naturally in the skin of some fruits like orange, tangerine, lemon, grapes, etc.. And in the berries, presumably the origins of beer and wine radicasen juice of these fruits or porridge (porridge kind of cereal and water) not consumed immediately. It's also possible that the first leavened bread accidentally arise when pouring an alcoholic beverage in unleavened bread dough. Over the centuries, making bread became an art. However, science took a long time to catch up on. It was not until 1676 that a Dutch spectacle maker named Anton Leeuwenhoek, invented the first microscope. This invention was what made possible the identification of microbes, including yeast. In 1859, Louis Pasteur, father of modern microbiology, discovered the modus operandi of the yeast. By feeding on sugars derived from starch in flour, this organism produces carbon dioxide. This gas expands proteins flour containing gluten, resulting in expansion of the dough. Because of its power to make dough rise and produce loaves of good size, texture and flavor, scientists today are dedicated to cultivate different varieties of baker's yeast. There is no doubt that alcohol enhanced the limited diet of our ancestors. In the Middle East, will make wine for over 6,000 years. In the writings of ancient Babylon, describes a fermented beverage whose production was to leave grains of wheat or barley soaking in water, exposing them to the sun to germinate, boil and put the compound to ferment. The Sumerians gave name to fifteen varieties of beer. Currently, alcoholic beverages are available throughout the world under the most diverse forms. They are made from fruits, cereal or honey, to which are added various strains of yeast to ferment the sugars in these products and obtain alcohol. As with baker's yeast, various methods are used to improve the varieties of yeast for this type of fermentation. One of the main goals is to increase the tolerance of yeast to alcohol. The plants produce large quantities of brewers yeast, of which a small proportion is used to inoculate the following production of beer, while the remaining majority is employed in the preparation of food additives or based spreads yeast extract. When this microbe mixture with salt and heated to 50 C, the cells explode. Then separate the cellular components and mix them with vegetable extracts to prepare spreadable pastes. The

waste is used as animal feed. Yeast extract is also often used in meat-flavored foods, such as soups and sauces, frozen food, burgers, sausages and chips.

NUTRITIONAL YEAST TABLE Table 2 Vitamin B1: 9.7 mg. Vitamin B2: 14.3 mg. Vitamin B6: 1.3 mg. Vitamin B12: 0.5 mcg. Vitamin C: 0 mg. Vitamin D: g. Iron: mg. Calcium: 86 mg. Sodium: 3600 mg. Folic Acid: 1010 mg. Retinol: 0 mg. Iodine: g. Potassium: 2600 mg.

TANGERINE. ORIGIN. The tangerine comes from tropical Asia. It is believed that the name comes from the color of the costumes used by the mandarins, rulers of ancient China. In some Latin American countries called kumquat. We can say that is a fruit native to China and Indochina. Its cultivation was introduced in Europe in the nineteenth century. Currently producing countries are: Algeria, Argentina, Colombia, Spain, Israel and Japan. In Valencia it produces 90% of the mandarin of Spain. FEATURES - Form: spherical flattened slightly. - Size: from 40 to 86 mm. - Weight: 50 to 100 g. - Color: orange or reddish orange. - Taste: sweet slightly acidic. Chemical Engineering Students investigated the properties of tangerine and has found that pigments with antioxidant, anticancer and can prevent arthritis, obesity and constipation. They are currently studying the possibility of using these pigments in other foods, such as dairy. NUTRITIONAL TABLE TANGERINE Table 3
Edible: Energy: Carbohydrates: Fat: Protein: Fiber: Cholesterol: Iron: Calcium: Phosphorus: AGSat: AGMonoInsat: AGPoliInsat: Kcal. 17% 9.00 g. 0.10 g. 0.80 g. 2.00 g. 0.00 mg. 0.50 mg. 41.00 mg. 14.50 mg. 0,00 g. 0,00 g. 0,00 g.

13.1 MARKET We support many organizations since the project has raised many strengths according to the market and its potential, important aspects of this project. This company differ with competition, as we will be located in a remote location of companies that manufacture and market the same product. 2. MARKET RESEARCH Our company is located in the secondary sector of the drinks, since it refers to the sector responsible for the transformation of raw materials through the development of industrial activities, in this case the transformation process applies tangerine and orange, which used as one of the main and fundamental elements, like in the whole yeast production. The nature of work is industrial, it transformed the raw material into a product that we sell. But at the same time becomes social as it benefits the community by providing an excellent and delightful stay healthy, and attracts all eyes through its innovative presentation. PRODUCT DESCRIPTION The company will initially NASAMA a product; wines. The drinks will have the flavor and nutrients of orange and tangerine, but differed on others by having a low level of alcohol. The application of our product is geared to meet the needs of our customers to drink as it is 100% natural but it has the great taste and nutrition that gives us the tangerine and orange. Many people eat mandarin orange and not knowing what we can offer, and is usually eaten as raw fruit, because you can just remove the skins, thus being ready for human consumption. However, also be consumed by placing a boil in order to prepare sweets. However, we wonder what is the nutritional composition of the mandarin orange? In this sense, we can say that the orange contains several vitamins as: - Vitamins C, A-low in saturated fat, cholesterol and sodium-Fiber - Calcium, Potassium, magnesium and phosphorus Furthermore, the tangerine contains several vitamins as: The pulp contains vitamin C, vitamin B, citric acid, reducing sugar and carotene. Your skin has glycoside and volatile oil and seeds, fatty oils, proteins and bitter substances.

All this contributes to the orange and tangerine fruit stand out as a stabilizer in the process healing of numerous health conditions and also has anti-inflammatory properties and appropriate bronchodilator in the treatment of ulcers, helps the gut and digestion With the caveat that contributes less vitamin C than other citrus, remains an excellent source of this vitamin. We know for sure that this vitamin has a clear anti infectious action, stimulating the formation of antibodies and the activity of phagocytes (cells that encompasses microbes and foreign cells that are destroyed in it). Cancer, AIDS, infectious diseases and chronic inflammatory diseases, such as rheumatism, decrease the concentration of this vitamin in the plasma, so it is interesting in such cases to ensure their contribution through food. Other situations that are increased requirements are: smoking, alcohol, use of certain drugs, pregnancy and lactation, emotional or environmental stress and intense practice of sport. In all these cases, it is particularly recommended regular consumption of mandarins. And for the rest of the population, eating may bring more money during the winter months and seasonal changes, when there are frequent fluctuations in the immune system and is likely to get colds or infections. The tangerine is a fruit that has more carotenoids in their composition, provides beta-cryptoxanthin and beta-carotene in amounts outstanding. The antioxidant activity of these elements photochemical and Vitamin C, provide the food physiological properties that are beyond the proper nutrition. Antioxidants fight the harmful effects of free radicals, substances responsible for the development of cardiovascular diseases, degenerative diseases and cancer. Bitter orange flowers are used in cosmetics (orange blossom water), the bark for the production of "curacao liqueur", the fruit for making jams and leaves for the preparation of infusions. It has medicinal properties and mild sedative, antispasmodic and digestive. The syrup of the bark is used in the treatment of capillary fragility. The combination is splendid orange flavor and nutritive elements are not limited to vitamin C. Today, recognized in this citrus properties that prevent the onset of disease and its leading role in protecting the immune system. This fruit is as ancient Greek mythology refers to her as "golden apples" who populated the gardens that surrounded Mount Atlas, which is located on Olympus. However, the reality is that this citrus appeared on Earth about 20 million years, but then there were varieties that have little to do with those we know today. The sweet orange (also known as Citrus sinensis) is from where come the main varieties of oranges now marketed worldwide. It is believed to have originated in

Southeast regions of China, but really became important to the sixteenth century it was part of the ongoing trade between Portuguese, Italian and Spanish. It was precisely the Portuguese explorer Vasco de Gama who arrived in China in 1518 and, on his return, two years later, introduced new varieties of oranges from China (an expression that is still used in some Spanish-speaking countries), higher quality and much sweeter than known before. PROPERTIES Like other fruits of their species, the orange is a source of vitamin C, which is essential for strengthening the body's defenses and ideal to prevent colds and flu. It has also historically played important role in the prevention of scurvy, a disease characterized by bleeding from small and large skin and gums, and inflammation of hair follicles. Vitamin C is needed to produce collagen, a protein critical for growth and repair of tissue cells, gums, blood vessels, bones and teeth, and for the efficient utilization of fat, so it is given the power to lower cholesterol. Similarly, this element vitamin helps in better wound healing and reducing the effect of many allergy-producing substances, also works to counter circulation problems and varicose veins. To this must be added that this colorful fruit has anti-cancer properties, as demonstrated by several studies supported by the National Cancer Institute of the United States, which show that the mass consumption of orange juice helps reduce different types of cancer, mainly stomach. Some additional properties are:

Increases the quality of red blood cells (cells that capture and transport oxygen to the tissues). Regenerate the brain and blood plasma (liquid in which are blood cells). Combat arthritis in general. Acts asthma and respiratory choking. Regulates blood pressure and prevents dizziness and vomiting. It is antispasmodic, ie counters cramps, palpitations and body tremors. Help reduce inflammation ovaries, cervix, prostate, throat and gums. Cures and prevents inflammation of the rectum (hemorrhoids). Strengthens the central nervous system, it is a stimulant mood against sadness, drowsiness and laziness. Controller functions as sort of pain in kidneys. Facilitates digestive functions and prevents constipation. Strengthens the teeth.

NASAMA Products:

The company NASAMA offer great tasting products and unmatched quality as retail prices are:

Table 4 PRODUCT COSTS WITHOUT I.V.A. 16% PRODUCT Orange Wine Tangerine Wine QUANTITY Bottle Bottle VALUE $ 5000. $ 5,200.

2.2 ANALYSIS OF SECTOR COMPANY The purpose of the company is to enable its growth NASAMA according to supply and demand of the market, given the current competition, put another way, if we have locally that currently there is no wine-producing factory, NASAMA can capture the attention of customers, allowing us to achieve growth at regional level. Since we are aware of the responsibility and commitment to our clients would assume, will make production processes considering the use of new technologies. 2.3 ANALYSIS OF THE MARKET ITSELF Our wines NASAMA product is a product that would enter the market as unique in the municipality since there is some competition, therefore, on the strengths of our company we can deduce that is healthy, nutritious and a good price, and very economical for all strata. 2.4 CUSTOMERS NASAMA no exclusion for any of its customers, the product can be purchased by population strata belonging to one (01), or conversely, it may be purchased by consumers stratus six (06); reason, NASAMA, prices have low, which allows buyers to purchase without endangering its economy. In addition, customers are in ages between 18 and 70 years.

2.5 COMPETITION 2.5.1 DIRECT COMPETITION

NASAMA currently has two types of competition: 1. Fruit wines, 2. Wines containing alcohol. Within this list we find the following mills: HOUSE GRAJALES S.A.Company producing wines since 1942, started as a family business of five brothers. Currently, they are considered the largest producers of fresh fruits, pure grape wine and fruit processors in pulps and concentrates for export. It produces, markets and distributes wines, aperitifs, liqueurs and cocktails in Colombia and internationally. NARIO WINES, takes about twenty years researching the production of special wines, however, until three years ago became commercially available, only produced this delicious product for consumption. HOLDS THE RHINE LTDA, is a Colombian company dedicated to the production and distribution of wines and spirits to the national and international level. Indirect competition BRANDY GLASS: Crystal Brandy comes from specially devised by Colombian company Caldas Liquor Industry in 1950. The brandy glass hits the market with the name "White Spirits" in 1952, long bottle, red cap and white label. Its launch was accompanied by the slogan "The taste was taken to Colombia." Ron Viejo de Caldas: Since 1928, Ron Viejo de Caldas is a leader in the Colombian market and appreciated in all of South America. Exquisite traditional and Ron, produced from sugar cane and aged in oak barrels for eight years, to acquire its characteristic taste and consistency. An exclusive and limited. In September 2005, Ron Viejo de Caldas received in Brussels, the Superior Taste Award, an award given by the International Taste and Quality (Itqi, its Spanish acronym), an independent body that seeks to promote excellence food and drinks. 2.6 ESTIMATED MARKET Nasama products begin production and marketing in the municipality of Chinchin to expand in the future market nationally with international projections. To start, NASAMA bring their products to major supermarkets and influential in the market town of Chinchin as would: Las Cuatro Milpas supermarket, supermarket center, supermarket Supermarket Super Milpas and the peasant. This would be done in order that the products have greater output for neighborhoods and villages where there were lots of shops and mini markets close range.

To reach the lower strata areas, stores were taken with higher sales in each neighborhood of the town, and offers the opportunity to sell them food NASAMA at the same prices as in supermarkets. 2.7 MARKETING PLAN PRODUCT: NASAMA As the main point of the marketing plan, NASAMA want to link the market through tastings, gifts and broadcast advertising. For the official launch of the wines to the community, specializing in the hire Impellers average sales where every fortnight you take to the streets of the towns and cities of the coffee, handing out small samples of the products offered by the company NASAMA and giving a bond to cover the 10% discount on your purchase of wines NASAMA Also choose a trading day and a main area where many people could be offered wines. Similarly, presence will NASAMA agribusiness and trade fairs in order to publicize the product. The company NASAMA is responsible for producing delicious wines that are not easily found in the market as people find wines commonly done by other companies, and that when consumed contribute nothing to health, while the company NASAMA offers the same wine but with the difference that these wines will guarantee their clients, health care, providing opportunities for many people who have problems like alcoholism stop drinking. NASAMA is characterized by changing the method of drinking alcohol just for wine and healthy without causing any inconvenience. Her delicious recipes taste good and provide unparalleled satisfaction with other wines normally found in the market. 2.8 Marketing Plan To bring products to the end consumer Nasama, use the terrestrial as motorcycles and automobiles, as Nasama wines easily resist such transport, and without affecting product quality. For the quality of the products Nasama retain their status, they find a way to make the products rapidly displaced, and likewise consumed.

2.9 Pricing Strategy. To establish the price of our wine takes into account two fundamental variables: DIRECT COSTS

Classification Production Costs

"Raw material, model" Direct Costs "direct costs of leasing E inputs "labor or services"

INDIRECT COSTS OVERHEAD

Paying Employees

The sales staff vigilant staff toilet Transportepublicidad Our pricing policy primarily affects our customers always looking for the benefit of themselves and considering that some of our consumers are going through difficult times in their economy, therefore, our expected price for wine is relatively low compared to other wines, all because the raw material is sourced locally, which represents low production costs thereof. The product has advantages over the competition because of its low cost for which came to be nutritious allowing increased consumption, future discounts to make up 10% of customers, creating these, ease of use and faithfulness to our company.

2.10 SALES STRATEGY Our sales strategy is always aimed at the benefit of our customers, the aim is that the buyers are part of a wine club, where you can also enjoy an excellent product, our product can refer to other customers. Furthermore, as an added value, may have access to more favorable prices, if it comprasen first. 11.2 PROMOTIONAL STRATEGY Based on the characteristics that competition gives us, NASAMA use different ingenious and innovative strategies that can be well received by our customers in the market and thus provide better products, improving demand for these, the strategies are: Consumers: Released locally in major supermarkets in the municipality, offering free samples and gifts attaching. Free tasting in important restaurants of the town. Big Marketers: Support public and private events by engaging a team that drives product demonstration.

CHARACTERIZATION: NASAMA will include features such as: A variety of flavors in our product. Easy winding techniques. Innovative and excellent promotions. Promoters of employment in the region. Excellent management of health standards. All our professional staff to support the community. Total points neatly with our phones to our promotions. It is suitable for all adult audience for its low alcohol content.

AD CAMPAIGN When doing the launch of our company, provide communication services for people to be aware of how it will be formed our company to the community concerns that have to be clarified and we will know how to locate in this sector. COMMERCIALS: It is essential for the company to put advertising images in different magazines and newspapers such as the Homeland municipal Chinchin, to make people aware of our products and they arrive en masse to the community.

FLYERS: It is essential to all economic result for the public is aware of the benefits, offers and promotions to give our company and to inform the community that has the wine price and in what parts of the city can be found, for exposing this the objectives that have been raised in the company. Other: NASAMA located in every street in Chinchin posters, banners and posters which exhibited the benefits of citrus and wine with low alcohol levels, and providing information on where you can get the wine for those wishing to purchase the product.

2.12 S DISTRIBUTION STRATEGY In the distribution channels must take into account the movement of goods to consumers, therefore, in our business structure has to be aware of how we move from point of origin to the consumer, product of our company, the product channel extends to the last person when you modify the form of raw materials and our product is born, you can run either a distribution channel we have to take account of the research, to collect a information needed to plan and facilitate the delivery of products, have sufficient mentality to find potential buyers and communicate with them to expose our services; adaptation model and adjust to consumer demands, physical distribution, transport and store goods. 2.13 SERVICE POLICIES Look to our company concerned NASAMA is keep our customers as these from the start prefer our products, but also seeks to increase the number our customers, plus we want is that the loyalty of our customers we manage to be a recognized regional and national level, this step is not considered as an initiative, but as a quality model for other companies. COMMUNICATION STRATEGIES We will have a website where we will have all of our company and in the days where promotions will be provided. Flyers in all social strata. Brochures. A telephone line where we tell our company. ADVERTISING: For advertising our company will pay for this presentation, and looking for new ideas to promote, using as tools the cards, catalogs, brochures. Etc. And with these tools we are looking table primary objective is to inform and persuade our company to our customers.

2.14 sales tactics. We plan to sell our products through newsstands, since these establishments is where we will distribute our products and take them to the final consumer, but we will also have places where wine is sold exclusively, therefore, the discount to be to do to wholesalers is 10% of the sale, as these are what convey to others. Retail sales promotion: Short-term incentives for our customers to buy more products through promotions, enzymes of wines with less volume for the purchase of two wines, sweepstakes and giveaways. To boost sales planned performing: Coupon: coupons giveaways to everyone who made purchases of two or more items 35% discount for a second purchase, these coupons must be redeemed before the expiry date of issuance. Sales force: as we have different sales force trained with experience in negotiating and marketing production services.

3. TECHNICAL ANALYSIS 3.1 ANALYSIS OF THE PRODUCT The production is based on the fermentation and aging of the raw material, and using vinification process, we will know that the drink is really well processed. We will have a large place with good light so you can make good wine without problems, also have a dark room for winemaking and fermentation as this is a process that a number of weeks later and it has to be isolated from the light therefore our production plant will have many paths in case something happens, as in the case of wines that burst their bottles. 3.2 EQUIPMENT AND MACHINERY Industrial blender: Capacity 60 liters are used for the preparation of juice to the mixture and obtaining the wine. Pruning Made by hand to cut the fruit from its branches. Crushes: Machines equipped with adjustable aluminum rollers, strong and light can grind 60 kg of fruit per hour crush facilitating this. Press: Traditional wine press, is made of a solid and strong are very helpful at the time of making wine as this helps conserve more wine, and faster aejndolo base

is iron with holes in the legs that allow anchoring to the ground if necessary like to move it by putting wheels can accommodate 100 liters. Barrel: Barrel bottle of wine for durability up to 25 bottles. Stainless steel tanks: stainless steel tanks used for fermentation and wine service. They are made with a seal on the lid to keep the liquid inside all sorts of unpleasant bacteria in our product. Distillation stills: Normally the still consists of a boiler, variable capacity upon which to place a capacitor cap that extends in a tube, a condenser coolant, usually a drum, in whose interior there is a copper coil normally Distillate output and a base for soil this refrigerant condenser and allow the distillate. The refrigerant condenser filled with cold water usually is sometimes circulates in the opposite direction in the coil distillate. The distillate output port there is usually a device for placing the alcoholmeter to enable control graduation Output and separate the distillate fractions. Filling: Washing machines, fillers, feeders, cappers and labelers automatic and semi-automatic filling of wine bottles. Filling capacity of up to 3 bottles per minute.

3.3 Distribution PLANT PRODUCTION FLOWCHART RAW MATERIAL REVIEW

RAW MATERIAL SELECTION FOR QUANTITY DISINFECTION AND FLUSHING orange and tangerine And MANDARIN ORANGE PEEL BORN TO PRODUCTION SITE WINES INGREDIENTS MIXTURE THROUGH A BLENDER FERMENTATION PRODUCT BOTTLING

STORAGE DISTRIBUTION

INFRASTRUCTURE winemaking orange and tangerine "NASAMA" For winemaking, Nasama will be obliged to take on lease the premises that meet established requirements for a high level of quality and the production process and handling of inputs, as it is essential to avoid environmental contamination, since in this way, the winery will be located in a rural area. Nasama continue its production and will meet the marketing agreements, in order to have their products recognized by the community very quickly. Procurement strategy As the company procurement strategy Nasama sought a citrus producer who was close to the town and to submit to this great economic opportunities, accordingly, the cooperative agreed FRUTASA where for a very favorable cost would give us the best of their crop-considering that these citrus can be grown easily in any season and although they have a production cycle of 14 months, have a suitable FRUTASA hectare production would trade about to get more than 10 tons of these citrus which distributes in the department of Caldas and Valle. Nasama begin taking about one ton monthly, bimonthly kilograms divided by 500, because they are delicate fruits and their decomposition is very fast. FRUTASA is located on the outskirts of the village of Chinchin, presents the possibility of transporting by land fruits that easily and quickly come to be downloaded and stored for further processing. 3.4 PRODUCTION PLAN The company will have a specialized and trained people, away from pollution in order to have a good product. It will specifically with fresh well suited for the production of wine.

5.3 Scheme Are business expenses such as electricity, water, telephone, homes, computers. SERVICE Water Energy Phone DAILY TIME 12 hours 12 hours 24 hours TIME WEEKLY 72 hours 72 hours 132 hours

3.6 Purchase Plan

Description of what you are buying.


DESCRIPTION Orange Mandarin Bottles Barrels Phones Computers Security Cameras QUANTITY 60 60 20 2 1 2 3 UNIT VALUE $ 400 $ 500 $ 200 $ 25,000 $ 20,000 $ 1.5 million $ 50,000 TOTAL $ 24,000 $ 30,000 $ 4,000 $ 30,000 $ 20,000 $ 3,000,000 $ 150,000

3.7 CONTROL SYSTEM NASAMA count as control equipment to the management board which will have continuous inspection of the proper development of all activities both within the company, and in the safe exit of products. It also will control prices, which vary according to the season, we offers or numbers of people who buy the product.

4. Management Analysis 4.2.3 SAFETY No fire in conservation areas and preparation of wines Knowing the equipment operation Have a fire extinguisher in each of the specific areas of the establishment Having a first aid kit Identify areas of the facility security Use the right elements for each task.

JUSTIFICATION

Fulfill the need for control and conservation management of communications occur or become disappointed in the company and have a guarantee of confidentiality in official communications or private Wines nasama in the document management will be structured under the current rules of the nation, so that our project contains all the rules necessary for proper operation and legality. Be based on agreements as of October 30, 060, 042 October 31, laws like the 594 of 2000 and the administration guide official communication from the General Archives of the Nation.

GOAL

The mapping unit aims to establish guidelines that allow institutions, fulfill the purpose of managing official communications, contributing to the standardization of production processes, receipt, distribution, monitoring, conservation and consultation of documents as integral part of their records management programs. And so having a well controlled handling and storage of documents of all departments of the company.

SPECIFIC OBJECTIVES

Ensure the proper management of business communications and ensure the reliability of the same. Highlight the needs of the creation or strengthening of correspondence units in entities such as central office within organizations to support the development of appropriate management. Set the methodological steps of the entities, records, filing and distribution of official communications they receive and send entities. Educate staff on technical areas correspond packaging and identification data on the envelopes. Normalize the proper procedures for receiving, production, conservation and distribution of documents matching units. Supporting officials correspondence units for proper performance of its functions and for institutions recognize the importance of their work. Establish guidelines that allow effective control and proper use of the information processed electronically. To guide officials in technical areas of correspondence for record keeping. Provide basic preventive recommendations for handling official communications.

LEGAL FRAMEWORK

LAWS

Law 57 of 1985 on advertising and access to public documents. Law 58 of 1982 on compulsory state agencies regulate the internal handling of requests that they must resolve. Law 80 of 1989 creates the overall national of Colombia and other provisions. Act 734 of 2002 punishable conduct for public servants in the archives. Act 57 of 1999 access and use of data messages, electronic commerce and digital signatures and certification bodies established. Act 594 of 2000 General Law of. Rules and general principles governing the archival function in Colombia.

STOCK AGREEMENTS GENERAL BOARD OF NATION OF COLOMBIA

047 2000 Agreement recordkeeping. 048 2000 Agreement recordkeeping. 049 2000 Agreement recordkeeping. 050 2000 Agreement recordkeeping. 056 2000 Agreement access to public documents. 060 2001 Agreement administration official communications. Circular 02 of 1997 parameters to be taken into account for the implementation of new technologies in the public record.

DECREES

Decree 01 of 1984 Administrative Code, the right to request information. Arts.: 4.5, 6, 7, 17, 22, 25, 48.251. Decree 1333 of 1986 Article: 132 # 13 code and municipal political regime. It is established that one of the functions of mayors is to ensure the files perfectly. Decree 229 of 1995 on postal services. Decree 2150 of 1995 removing original document authentication and use of stamps, demand ban photocopies of documents held by the institutions and removal of documents from the archives of public bodies. Decree 1222 of 1999 Article 33. Decree 266 of 2000 removal of red.

CODES CONTAINED IN COLOMBIAN DISPOCICIONES

Criminal Code Article 192, 193, 194, 196 Criminal Code Article 218-228 of falsification of public documents Criminal Code Article 231, recognition and object recognition and copy and documents Code of Criminal Procedure Article 259 260 Criminal Procedures Code art 261-352, on the probative value of documents. Criminal Procedure Code Art 262-263, on the probative value of a private document. Code of Criminal Procedure Article 372, on correspondence arrest warrant. Code of Criminal Procedure Article 373, on the copy request telegrams transmitted by telegraph offices of criminal investigation purposes. Criminal Procedure Code Art 374-375, on opening correspondence intersection and judicial purposes. Art Commercial Code 19, 48, 51, 54, 60, 61, 63, 213, 314, 379

Correspondence Unit

The wine company nasama establish a correspondence unit which will be responsible for managing a centralized and standardized services, reception, and distribution of official communications. This unit will comply with the development stage of production and / or reception, processing, distribution and consultation document management program. Have a trained staff in the field and offered himself to these physical and technological means suitable to receive, send and manage official communications. This process should be timely so as to facilitate the response to requests submitted by citizens and ensures compliance with the objectives.

The main objective is to have a proper management of all these documents while providing timely service both internally and externally.

FUNCTIONS

Managing company information without this being altered having a chord reception, filing, recording, storage and distribution of all documents. Properly handle the official communications both internal and external consultation service and record keeping. Based on guidelines and principles as required by law. Based on a strict confidentiality on documents, the information in it is recorded and its remit. Constantly improve procedures and technologies to be modern and improved process agility correspondence units. Train staff to improve performance periodically.

REGISTRATION AND FILING OF OFFICIAL COMMUNICATIONS

The unit will handle correspondence organizational systems and automated control to allow the proper administration of official communications. Contara furnishings suitable for good performance, technologically advanced equipment, templates and formats for receiving and sending documents.

Automated Registration of official communications produced or received data recorded as: Name of person either sender or recipient Name of the agency that sends or receives Annexes and response times Subject. Among others.

The filing of official communications will be through a consecutive number which put on record the date and time of receipt or document sent in order to formalize the process and comply with the terms of maturity legally established which start from the day after the filing of the document. To all this is still a set of guidelines: The unit will only receive mail communications regarding the entity and verify their competence. If not for the entity must be returned to the respective recipient. Papers should be submitted to a selection process which will determine whether they are official or personal. Where are private communications may not be open, so should have some privacy seal. The documents that are informative as folding, advertising etc. and shall be filed not only addressed to the person who is sent. To send official communications will be filed and recorded, and an appropriate report departure time, sent through, date of issue and number row. Official communications shall be recorded and filed constantly to keep control and distribution of these.

HOURS OF CORRESPONDENCE UNIT

Mapping unit nasama wines will open to the public provided by the module receiving documents. This will be announced in advance to avoid disappointment and have better performance and organization.

CONSERVATION DOCUMENTARY

The mapping unit duty will ensure the proper conservation of official communications to have adequate time hosting these based on a set of rules as the paper type, format, shipping firms and media, just as they establish guidelines to ensure the integrity of the document from the time of receipt to production or handling methods to avoid damage or loss.

Governed by requirements for retaining and durability based on standards such as NTC 4436 that talks about handling and use of different types of paper and NTC 2676 that talks about digital media.

This unit would seek to establish such conditions the use of paper with grammage between 75 and 90 g / m2 and acid-free handling inks also high in quality and which are insoluble upon contact with moisture.

For the case in electronic communications must be in formats compatible with any system and create a copy of this for easy retrieval in case of damage or loss or damage by virus.

CORRESPONDENCE MANAGEMENT

Staff will be trained in handling archival techniques and the conservation and management of documents this work and also for preventing the employee's integrity will be considered: Boxes or envelopes that weigh not normal Documents that have no sender Malpresentation Packages Packages with lots of ads or postcards Envelopes whose content is inappropriate Boxes with inconsistent data Envelopes with fictitious sender information

If found some of these correspondences with these specifications will in remote and then call a competent security agencies who can perform the inspection or destruction of these.

Equipment and furniture

The units will have suitable equipment and furnishings for the operation of these will have highly technological tools which facilitate the process with these correspondences. Major possess endowments are:

Software for sending and receiving documents: this software will aim to keep control of the correspondences which were based primarily on the organization either by dates, hours, days, correspondence and more. Which will facilitate the organization of the mapping unit. Lockers: allow proper organization of documents which have an easy reference or distribution. Labels: used to mark correspondence sent and strengthen its truthfulness and organization. Shelves: to organize large or heavy packages and thus reduce the risk of injury.

File cabinets: To save space with the various documents that come into the unity of correspondence. Kardex: furniture to organize folders on top of each other, leaving visible only the tab with your description. File or card: store cards or tokens.

Management policies CORRESPONDENCE

Policies and regulations will be handled which allow the proper functioning of the mapping unit. This will be: Upon receiving private correspondence can not be read or open and instantly be sent to the person who runs it. Therefore this type of mail must bear stamps or some kind of distinctive private clarifying its meaning. The receipt of correspondence will be monitored continuously in order to ensure the proper operation and procedures. Establish and improve procedures for handling internal and external correspondences Procedures performed by these units correspondences can not have any kind of amendment, correction or stud that generate changes in its originality. The numbering for correspondence will be consecutive, while it should have adequate control and reporting of all correspondence received. For internal communications officers must have a series of codes for easy distribution dependence. To send correspondence will take into account certain requirements such as quality of paper and ink, stamps, signatures, proper organization and presentation. People who work in this unit must have a great knowledge and studies related to the field in which they perform. If the unit suspicious correspondence should proceed to seek expert help or safety or security agencies.

The correspondence that does not have a number of requirements to be received will be refunded or disposal.

Under no circumstances may modify officials correspondence received since nullify its originality.

The mapping unit should perform regular reports to his superiors targeted for analysis and organization performance. These units will have furniture and equipment to improve their performance and in case of failure or intentional damage will vouch for this. Officials should have discretion as a fundamental principle and book information not be disclosed. Must be made templates, formats and controls for proper reception of documents. Shall endeavor to inform the other organizations the right of correspondence sent to your complete and adequate quality.

4. BUSINESS GROUP Table 6 OFFICIAL NAME CARGO FUNCTIONS

Andres Camilo Cifuentes Manager

Regular assessments about the performance of the functions Planning and developing shortand long-term

Anderson Felipe Castaeda Rise Production Manager

Review, organize and coordinate production for the schedule of activities is met with satisfaction Organize production making strict control over each employee observing their performance expenses form of material inputs and resource utilization. Create marketing strategies Direct, organize and control a body or sales department Prepare sales plans and budgets

Sebastian Gomez Otalvaro Sales and Marketing Manager

Cristian Lopez Fernando Osorio Senior Portfolio

Update and revise the company's accounting system Analyze and financial reporting dates established Develop accounting and tax reporting for decision making

Manage all processes Admin. generated from a person enters an organization until it ceases to belong to. Set wages internally equitable, externally competitive and motivating. Perform evaluation and management on employee performance.

Natalia Pelaez

Personnel officer

Jose Gustavo Castrillon Harold Anderson Oliva Production Assistants

Receiving incoming suppliers and Wine production and other Cleaning Tasks

goods

Make and receive phone calls to be reported to the superiors of commitments and pending issues Obey instructions and perform assigned by superiors Assist and guide the public to solicit information from the

Jesica Henao

Secretary

company

Guillermo Antonio Norea Quality control

Perform quality control review Evaluate production processes and product development in the company Perform quality management until the product reaches the retail site determined

4.3ORGANIZATION NASAMA BOARD

Production Manager

Secretary

Sales Marketing Manager

Senior Portfolio

Auxiliary

Accounting Assistant

4.4 EMPLOYEES

ASPECTS OF OCCUPATIONAL HEALTH AND SAFETY Working conditions: It works in treks up, mainly in movements. And in most cases holding large weights. Those wishing to join should Nasama enjoy excellent physical condition. Once the person selected and contracted to link must receive appropriate induction and training. Before entering medical examinations shall be made (general sense organs and so on.). The clothing (apron will be used only in the company (white specially designed for use). Medical examinations will be made once a year at least. The occupational health program (preventive). Risk mapping. Recreational activities is recommended. It should have a first aid kit. You must have a fire extinguisher. Electrical connections must be effectively placed to avoid accidents. The spaces of transit should be spacious and comfortable. The dcor should be bright and attractive according to the styles for this type of product. Grooming standards for all employees: Do everything possible to prevent any part of your body contact with food or surfaces that may touch food. Do whatever is reasonable to prevent contact with food about to consume, wear clean outer clothing as work is being done Ensure that any dressing on any exposed part of the body is covered with a waterproof cover. No eating on food or tools that can get in touch with others. Do not sneeze, blow or cough over food or on the production area. No smoking where food is prepared.

5. LEGAL AND SOCIAL ANALYSIS Company Name: Type of company LLCs Our company is made up of a limited liability company and has 10 partners through equal installments to be contributed to the initiation of business decisions made in the company will be at the group level, the company can terminate when the company is in bankruptcy or by reducing the number of partners and the company no longer can keep afloat. 5.2 LEGAL PROCEDURES 5.2.1 name query: This step is done before the Chamber of Commerce in order to know if there is a company with the same name or the same record. 5.2.2 Legalization: Enroll the company before the notary for the company to be registered with the signatures of the members. 5.2.3 Registration with the Chamber of Commerce: This procedure is done in order to obtain the commercial register. 5.2.4 Obtaining the NIT: DIAN is made to be granted tax identification number. 5.2.5 Registration of ledgers: There will be at the Chamber of Commerce and the DIAN thus ensuring the legality of movement in the company. 5.2.6 Registration of Trade and Industry: This procedure is done through the Ministry of Finance of the municipality. 5.2.7 License care: will be made by the Municipal Health Secretariat and an official visit to our establishment. 5.2.8 Operating Permits: this will be done with the approval of the product can be marketed well. 5.2.9 Fire: the respective an official visit this entity for guidance on security conditions and requirements.

5.1 ASPECTS OF URBAN LAW 5.2 decrees and regulations MINISTRY OF HEALTH

By which is partially regulated by Title V of the Act 09 of 1979, regarding alcohol factories and spirits, processing, hydration, packaging, distribution, export, import and sale of these products and establishing control mechanisms nationwide. THE PRESIDENT OF THE REPUBLIC OF COLOMBIA In exercise of the powers conferred on the 3rd paragraph. Article 120 of the Constitution and Law 09 of 1979, Decrees: CHAPTER I. GENERAL PROVISIONS AND DEFINITIONS ARTICLE 1st. SCOPE. The provisions of this Decree shall apply a. A factory to process alcohol used in the production of alcoholic beverages. b. A liquor factories operating in the country. c. A alcoholic drinks prepared, hydrated, pack, import and sell in the country.

ARTICLE 2nd. DEFINITIONS. For purposes of this Decree is defined as: 1. - Factory alcohol <Numeral amended by Article 1st. 365 Decree 1994. The new text is as follows:> The establishment where ethanol is produced for the production of alcoholic beverages. 2. - Factory of alcohol. The establishment where food is prepared, packaged hydrates and alcohol. 3. - Alcohol. The ethanol or ethyl alcohol from the distillation of products resulting from the fermentation of musts suitable. 4. - Alcohol. The product unfit for human consumption containing a concentration not less than 2.5 degrees alcoholimericos and has no therapeutic indications. 5. - Alcohol impaired. It all alcoholic beverages: a. Who has suffered total or partial transformations in their physicochemical, microbiological or organoleptic because of physical, chemical or biological.

b. A which have replaced totally or partially replacing major components or by other substances. c.That substance has been added, unauthorized. d. That has been subjected to treatments that simulate, hide or modify its original features. e. Has been foreign substance added to its composition.

6. - Alcohol fraudulent. It is this: a. With the appearance and general characteristics of the officially approved and not from the actual manufacturers. b. That is designated or issued with different qualifier name or its part. c. It is termed as the product officially approved but is not. e. Issued by an institution, which has not licensed health functioning. f. That does not have authorization. g. That is imported, without meeting the requirements set forth by the Ministry of Health. h. That does not meet the technical requirements of this Decree and subsequent regulations issued by the Ministry of Health for each type of product.

7. - Sanitary Operating License. Authorization issued by the Ministry of Health to the facility to produce alcohol, develop, moisturise and packaged liquor for human consumption under locative, technical and health to ensure product quality and safety.

8. - Health Registry. Authorization issued by the Ministry of Health, a natural or legal person, public or private, to develop, moisturize, packaging, import, export and sale of alcoholic beverages that meet the compositional, physical, chemical and microbiological requirements and are unfit for human consumption.

9. - Team. The set of equipment, utensils, vessels, piping and other accessories used in the preparation, hydration, packaging and distribution of alcohol, alcoholic beverages and their raw materials.

10. - Process. Set of successive stages to which the raw material is subjected to alcohol or alcoholic beverages obtained.

11. - Flow. Sequential movement of materials through the various stages of the process to obtain the desired final product.

12. - Section. Part of the factory of alcohol or alcoholic beverages which performs one or more steps in a process.

13. - Feedstocks. Natural substances, which are not processed or major components for the production of alcohol, or the development of an alcoholic beverage suitable for human consumption.

14. - Input. Natural or synthetic substances processed or not, used as an auxiliary component for the manufacture of alcohol or an alcoholic beverage further comprising packaging material and packaging.

15. - Finished. <Numeral amended by Article 1st. 365 Decree 1994. The new text is as follows:> Any product with an alcoholic fit for human consumption, obtained as a result of the processing of raw materials and supplies, or manipulation (hydration pack) of a fully developed product.

PLANTS ALCOHOL AND ALCOHOLIC BEVERAGES. CHAPTER II. PERFORMANCE REQUIREMENTS ARTICLE 3rd. HEALTH ESTABLISHMENTS OPERATING LICENSE REQUIRED. All factories of alcohol and alcoholic beverages must be licensed operating health, issued by the Ministry of Health.

ARTICLE 4th. Sanitary conditions. Factories referred to in the preceding article shall comply with the following health conditions: a). Being isolated from sources of contamination by physical separation, its surroundings are kept clean, free of litter and stagnant waters. b). Its sections must be completely separated from homes and can not be used as bedrooms. c). Have sufficient drinking water or adequate facilities conveniently distributed to the needs of different sections, according to the provisions of Title II of the Act 09 of 1979 and their respective regulations. In the case of factories where bulk hydrated alcohol must have a or demineralized water distiller. d). Having industrial security system, in sections that require it. e). Have adequate and sufficient natural and artificial lighting appropriate to the capacity and volume of the room, according to the provisions of Title III of Law 09 of 1979 on Occupational Health and their respective regulations. f). Having a natural or artificial ventilation so that no odors in any of the sections of the establishment in accordance with the provisions of Title III of Law No. 09 of 1979 on Occupational Health and their respective regulations. g). Do not allow the presence of animals in the different sections of the factory. h). Having a proper system of garbage collection and storage to prevent access and proliferation of insects, rodents and other pests. Also comply with the provisions of Title IV of the Act 09 of 1979 and their respective regulations. i). The waste storage containers are made of impermeable material, with lids. j). Having restrooms, separate for men and women, isolated from different sections of the factory, which will remain permanently clean.

k). Having a separate room of health services to serve as a wardrobe with drawers and count for each of the operators. l). Have a first aid kit for first aid workers.

PARAGRAPH. In sections of the factories of alcohol and alcoholic beverages where they perform some of the steps in the process should not be, this foreign objects or chemicals other than those permitted under the regulations for its development practices.

ARTICLE 5th. SECTIONS OF FACTORIES OF ALCOHOL AND ALCOHOLIC BEVERAGES. All factory alcohol and alcoholic beverages for medical purposes should have the following sections to each other properly demarcated and identified. a. Section receipt and storage of raw materials and supplies. <Ordinal amended by Article 2nd. 365 Decree 1994. The new text is as follows:> The unloading of raw material in this section should be performed in a sanitary condition so as to prevent deterioration and pollution thereof. Containers and packaging are stored in a manner that will avoid contamination and ensure its proper preservation. All containers that are in this section must be properly labeled. Raw materials should be stored on pallets or sleepers.

b. Container washing section. <Ordinal amended by Article 2nd. 365 Decree 1994. The new text is as follows:> This section should have an adequate system of bottle washing with running tap water. The new bottles will be rinsed with tap water or blown with the corresponding devices, or any other kind of mechanism to ensure the removal of elements or foreign particles or contaminants. c. Process section. <Ordinal amended by Article 2nd. 365 Decree 1994. The new text is as follows:> In this section the different stages of the process must be in good health and cleanliness conditions in such a way that its flow is sequential, handling and avoiding any contamination. d. Section storage of finished products. It should be kept in good condition clean and sanitary so as to facilitate the work of delivery. e. Quality control section. Equipped with the necessary equipment to carry out physical checks - microbiological and chemical raw materials, in-process product,

finished product, packaging and washing water. If quality control is done by contract, must have mechanisms for minimum quality controls.

ARTICLE 6th. LABORATORY SERVICES CONTRACT. <Article amended by Article 3rd. 365 Decree 1994. The new text is as follows:> quality control laboratories. All manufactures of alcohol or alcoholic beverages must have within their laboratory facilities for quality control of its products in order to make the necessary controls permanent raw material, work in process, finished goods, packaging and packing of each production batch. When requiring high precision analysis nonroutine and not counted with the right equipment should engage the services of a quality control laboratory with current operating licenses for sanitary purposes and shall keep such analytical protocols consistent with the provisions of Decree Article No. 3192 of 1983. When the quality control laboratory determined that the drink has been altered processed, must inform the Ministry of Health within five (5) days after becoming aware of the fact. The same procedure should be followed when determining the drink that claims to be distributed is fraudulent. Finally, in order to ensure professionalism, recruitment referred to in this Article shall be borne by laboratories recognized suitability. ARTICLE 7th. QUALITY CONTROL. <Article amended by Article 4th. 365 Decree 1994. The new text is as follows:> The Ministry of Health will monitor matters relating to quality control of alcohol and alcoholic beverages is made directly by the laboratory of the factory. Factories in the quality control laboratory does not have all the necessary equipment within their facilities, with appropriate staff and adequate laboratory infrastructure to determine the physico-chemical, microbiological or organoleptic characteristics and to verify that the drink does not has been altered during the process, must hold the relevant contracts with third parties that have legally allowed elements for the activity. Similarly, within the quality control, be necessary to verify the perfect condition of the equipment used in the procedure. Finally, and in order to be able to track inventories adequate within the quality control procedures that directly below the Ministry of Health, will be the duty of the factories of alcohol and alcoholic beverages, take proper systematic inventories, from of inputs to the final product by reference and third party billing. ARTICLE 8th. ANALYTICAL PROTOCOL. All factories of alcohol and alcoholic beverages must maintain records of analytical protocols for each batch of finished

product, including raw materials, work in process, finished goods, container washing, water and packaging, which will be available to health authorities.

ARTICLE 9th. TECHNICAL DIRECTION. <Article amended by Article 5th. 365 Decree 1994. The new text is as follows:> The factories of alcohol and alcoholic beverages must have minimum part-time services of a coach, with title of Pharmaceutical Chemist, Chemical Engineer, Chemical, Winemaker graduate with professional degrees duly recognized by State and trained personnel necessary to ensure the necessary conditions of alcohol and alcoholic beverages.

ARTICLE 10. EQUIPMENT REQUIREMENTS. The equipment used in the manufacturing of alcohol and alcoholic beverages shall comply with the following minimum health. a. Stay in good working order, their surfaces are nontoxic, unalterable and smooth, so designed that allow rapid disassembly and easily accessible for inspection and cleaning. b. Staying permanently protected against any contamination. c. The tabletops and counters, a smooth, rounded edges, waterproof material, unalterable, steel, easy to clean and remove and topped by the underside of the table. d. The connectors and hardware mechanisms that require lubrication, so constructed that it is not in contact with products to be processed. e. Cleaning, washing and disinfection of equipment and utensils that come in contact with alcohol and alcoholic beverages, shall be in such form and in items or products that do not generate or leave hazardous substances during use. f. All machinery, equipment and tools must be designed, constructed, installed, maintained and operated so as to avoid the possible causes of accidents in accordance with Title III of Law No. 09 of 1979 on Occupational Health and their respective regulations.

PARAGRAPH. The use of lubricants, tools, equipment and cleaning products, washing and disinfection, shall comply with the rules for the purpose by the Ministry of Health.

ARTICLE 11. Engine room. When an alcohol factory holds alcoholic beverages or machine room, this will be located separately from different sections thereof to avoid contamination of products and raw materials.

ARTICLE 12. PERSONAL REQUIREMENTS. The personnel working in the factories of alcohol and alcoholic beverages must have: a. Medical certificate attesting the absence of infectious diseases. b. Be provided with adequate clothing for their respective work as boots, gloves, hat, coveralls or apron. These items will be kept in perfect conditions and amenities.

ARTICLE 13. Complementary medical examinations. The Ministry of Health and the Regional Health Services, may order additional medical tests or require the withdrawal of personnel from direct contact with alcohol or alcoholic beverages or any stage of the process, for health reasons or for workers for the community.

ARTICLE 14. Protection elements. The managers of the factories of alcohol and alcoholic beverages must provide the personnel involved in the various operations of product development, the protection elements in quantity and quality according to the actual or potential risks that exist in the workplace.

ARTICLE 15. OCCUPATIONAL HEALTH STANDARDS. Employers and workers in the factories of alcohol and alcoholic beverages must comply with occupational health in accordance with the provisions of Title III of the Act 09 of 1979 and their respective regulations. CHAPTER III. HEALTHCARE OPERATING LICENSE

ARTICLE 16. EFFECTIVE. The Operating License Sanitary factory alcohol and alcoholic beverages, will be valid for five (5) years from the date of execution of the grant of providence, as long as you keep the basic conditions with which was granted.

ARTICLE 17. DOCUMENTS FOR PROCESSING. For processing the Functioning of Health license a factory of alcohol or alcoholic beverages the petitioner must

submit to the Division of Surveillance biochemicals Health Ministry or the Service Branch, who referred to the Division of Surveillance biochemicals the Ministry of Health the following documents: a. Application in duplicate, which shall contain the following information: -Name and address of the factory. -Factory Location: city, address, phone number. -Full name of the owner or legal representative. -Identification number and address of the owner, or the legal representative. -Class products that are going to produce, hydrate or packaging. b. 1:100 scale drawings prepared which should contain the following: -Plant distribution, indicating the destination of all sections, outlining the location of the machinery and the general flow of the process. Drinking-water installations with their diameters, storage tanks and treatment system used. -Network with sanitary connection to each fixture, diameters, earrings, vent pipes, boxes and rainwater downpipes. -Special Needs sewage treatment, be included in the final drain site, or alternatively, certificate of discharge of sewage, issued by the entity responsible for monitoring. -The plans submitted must be backed up with the name, signature and registration number of architect or engineer responsible. -The buildings requiring the certification of air pollution shall also present, according to the provisions of Decree No. 2 of January 11, 1982.

c. Description of the manufacturing process for each product. d. Volume of fermentation capacity, aging and maturation for products that require it. e. List the sections of the factory, description of the equipment and machinery, toilet facilities and current state.

f. Administrative organization. g. Personal: Specify the number of employees by sex: -Administrative Staff, -Technical Staff, -Operators. -Coach: identification, authentic photocopy of the employment contract specifying the work schedule, authenticated photocopy of diploma, authenticated photocopy of business card or certificate of registration to the respective Regional Health Service.

h. Certificate issued by the Office of Planning, departmental, or municipal which authorizes the location of the factory.

i. Updated certificate of incorporation and legal representation of the applicant, issued by the competent authority, in the case of a legal person. Whether it's natural or legal person who has the status of merchant, append the commercial register. j. Branch if applicable. k.Receipt of payment of publication in the Official Journal.

PARAGRAPH. Cooperatives that are in the process of formation and perform any procedures at the Ministry of Health, prove their existence and legal representation, by a certificate issued by the National Department of Cooperatives.

GUIDELINES ON LABEL, PACKING AND SIGNS ARTICLE 1st: Holders and applicants of Health Records (drugs, cosmetics and other) products whose labels, packaging or labels must be submitted for approval of the Institute shall submit with the application of the Health Registry, sketches to final artwork. (These should contain information relevant legal and color identification). Paragraph: In the event that the product approval process, observations made by the Institute to the tags, labels or packaging, in the resolution which is granted by

the Health Registration will the corresponding annotation and interested in thirty (30) calendar days following the date of notification thereof, shall send the INVIMA the label, packaging or final label on the product that is being or will be marketed. ARTICLE 2nd: Applicants for amendments to the market authorization where these imply a change in the content and / or layout of tags, labels or packages already approved by INVIMA, or the Ministry of Health at the time, must accompany the application to amend the new sketch or artwork that will be employed as a result of the requested modification. Paragraph: The legends for Distributed, Marketed by, or any other concerning this topic may not be greater in size that corresponds to the package, label or labels to the legend Made Of, or hold in any case, a larger area the content of the legend MADE BY of the face where this appears. ARTICLE 3rd: When the Institute deems necessary and fully justified reasons, may authorize up to a period of six (6) months stockouts packaging. When the application obeys Health registry changes, you must inform the consumer of this situation by using a sticker or any other means to fulfill this function, which will be affixed or printed, as appropriate, on packaging, the label or product packaging and must be indelible and remain for the life of the product. These requests will be processed as an authorization and must be accompanied, as appropriate, with the sticker to use. By which sets guidelines for the labels, packaging and labels, Sticker and use authorizations to exhaust gaskets Paragraph: No tags authorize depletion or Sticker use in the following cases: . When authorized product reformulation. On expiry of the product life, . For special storage characteristics depending on the material. Packing, . For permission to change product name and / or re-branding, . By changing the number of health registration . By modifying commercial presentations, . If the product has been marketed without Health Registry. ARTICLE FOUR: legends in packaging, tags and labels and the sticker placed on sites must always visible and legible to the public.

6. ENVIRONMENTAL ANALYSIS 6.1 LOCATION AND ACCESS

The company will be located in a place isolated from any source of unhealthiness represent potential risks for contamination of raw materials and the wine itself. Its operation will not endanger the health and welfare of the community. His hits and vicinity shall be clean, free of trash buildup and have paved surfaces or coated with materials that provide health maintenance and prevent the generation of dust, stagnant water or the presence of other sources of pollution to our product.

6.2 DESIGN AND CONSTRUCTION The building is designed in a way that protects the environment of production and prevent the entry of dust, dirt and other contaminants rain and pests entering or pet shelter The building is constructed so as to facilitate cleaning and disinfection as stated in the reorganization plan for the property. The building has a separate adequacy of function of those areas where operations of production likely to be contaminated by other work done.

6.3 WATER SUPPLY The use proper water quality is safe and meets current standards set by the relevant regulations of the Ministry of Health. The water has the required pressure and temperature in the corresponding process due to their uses.

Storage, distribution, transportation and marketing

Article 30. Operations and conditions of storage, distribution, transportation and marketing of beverages should be avoided: a. The contamination and disturbance of the beverage b. The proliferation of undesirable organisms in drinking c. The deterioration or damage of the container. Article 31. STORAGE

a. Control should be first in and first out in order to ensure the rotation of products, it is necessary that the company periodically output products and materials useless, obsolete or out of service. b. The cellars of applicant sanitary or operating permit from the effective date of this regulation shall comply with the minimum score of 81, in accordance with the provisions of the Guide to Completing the sheet inspection to verify that the cellars of processed foods and beverages comply with the provisions of this Regulation, the competent authority of the State Party where it is located , apply the inspection slip for good storage practices for wineries in processed foods and beverages approved by the States Parties. This form must be completed in accordance with the Guide for Completing the Inspection Sheet good storage practices for wineries processed foods and beverages. c. The finished products should be stored under appropriate conditions to prevent contamination and growth of microorganisms and protect against deterioration of the product or damage to the container or containers.

d. In every winery should ensure proper rotation of products so that food does not accumulate a production date prior. (First In First Out) e. All food must be labeled indicating store the lot and date of entry to the winery. f. The products should be properly separated by type

g. Storage facilities must remain neat and tidy. ARTICLE 32. TRANSPORT 1. Loading a vehicle must be accommodated, subject and cover so that: not endanger people's lives or cause harm to others, do not drag on the road or falls on this, will not obstruct the driver's view, or compromise stability or driving the truck, not obscure the lights, including brake, directional and positional or reflective devices and nameplates. 2. The height of the load is such that the loaded vehicle does not exceed four meters by four inches (4.10) in height. 3. The width of the load does not exceed the height of the platform of the vehicle being transported.

4. It allows the transit of freight vehicles to protrude from the rear end of the vehicle up to (1.00) meters, without thereby limits may exceed GVW and axle weights. 5. To carry indivisible loads protruding from the rear of the vehicle at a length of one (1.00) meters and less than three (3.00) feet or wide loads with a dimension less than or equal to four meters and twenty centimeters (4.20) must be obtained the approval of the Directorate of Roads of the Ministry of Public Works and Transport, upon application at the offices of INTRA. 6. The outstanding portering may be made only during daylight hours, marking the load carrying red banners and two signs with yellow background and black letters placed front and rear of the vehicle, clearly visible with Cargo Legends Long or Long wide load or load and Broad, as appropriate. These signs must be removed when the vehicle is moving or when its cargo unloaded fits within the platform. 7. To carry indivisible loads of weights such that loaded vehicles exceeding the maximum gross vehicle weights, transport conditions will be set by ministerial order, after approval of the technical area of the Ministry of Public Works and Transport. 8. To carry indivisible loads that are large enough laden vehicles exceed the dimensions laid down in paragraph 5 of this Article, the Department of Roads of the Ministry of Public Works and Transport will issue the corresponding resolution of permission, in concept is viable transportation upon application filed in the offices of the National Transportation Institute.

6.4 EMPLOYEES ASPECTS OF OCCUPATIONAL HEALTH AND SAFETY Working conditions: It works in treks up, mainly in movements. And in most cases holding large weights. This is why people who want to be part of nasama must have excellent physical condition Once the person selected and contracted to link must receive appropriate induction and training Before entering medical examinations shall be made (general sense organs and so on.) The clothing (apron was used only in the company (white specially designed for use) It is suggested that the company promotes recreational activities that diffuses services compensation funds Medical examinations will be made once a year at least The occupational health program (preventive) Risk mapping

Recreational activities are recommended It should have a first aid kit You must have a fire extinguisher properly conducted The electrical connections must be located effective mind to avoid accidents Transit spaces should be wide and comfortable The dcor should be bright and attractive according to the styles for this type of product.

Grooming standards for all employees Do everything possible to prevent any part of your body contact with food or surfaces that may touch food. Do whatever is reasonable to prevent contact with food about to consume, wear clean outer clothing as work is being done Ensure that any dressing on any exposed part of the body is covered with an impermeable cover No eating on food or tools that can contact other Do not sneeze, blow or cough over food or surfaces on production No smoking where food is prepared. 7. SOCIAL ANALYSIS It is difficult to expect that the community feels rejection of the company, as these products are manufactured with the love of their employees and to give the community the best performance and positive attention in all people who like to take care and love your body. NASAMA is a company that has no negative aspects, if not likely areas for improvement or with little clarity. This company was able to get ahead by a little dream and a quest for success, providing many employment opportunities, contributing to the education of the poorest and family health of our employees. Creating spaces for recreation and rest of your loved ones, whether small sports fields or recreational activities on special dates will be in the company

8. ECONOMIC ANALYSIS

Fixed assets investment 8.1. Machinery and equipment: $ 23 million Two barrels. A desktop computer. Office equipment. Three stainless steel tables. LEASE LAND AND BUILDINGS: The company will be located in a rented place in a very busy sector. VEHICLES A van to transport the product. LICENSE This will be issued by the office of the municipality product quality. ACCOMMODATIONS VARIOUS Veneer walls. Signaling

ADVERTISING: $ 3,500,000. Flyers, radio and television 8.2 WORKING CAPITAL INVESTMENTS Days of inventory of raw materials should be weekly Days of work in process inventory: daily Days of inventory of finished product: Daily Policy client portfolio (% of sales to short and long term): There will be periods of 15 to 45 days, if not fall under 3% and 5% on request.

INVESTMENT IN FIXED ASSETS Table 7 FIXED ASSETS AND


MACHINERY AND EQUIPMENT TOOLS COMPUTER EQUIPMENT AND COMMUNICATION TOTAL FIXED ASSETS

VALUE
$ 23 million $ 1.5 million $ 24.5 million

8.3 Budget INCOME. Table 8


BUDGET INCOME. TOTAL NET SALES RETENTION SALES RETENTION WITH RECOVERY TOTAL BUDGET VALUE $ 52 million $0 PORTFOLIO $0 $ 52 million 9. COST ANALYSIS

9.1 VARIABLE COSTS Table 9


VARIABLE COSTS PACKAGING RAW MATERIALS TRANSPORT COSTS SERVICES LABOR SALE FEES TOTAL VARIABLE COSTS TOTAL COST 02.09 VALUE $ 3.5 million $ 5,000,000 $ 400,000 $ 1.5 million $ 6,000,000 $ 400,000 $ 15.8 million

Table 10
TOTAL COSTS FIXED COSTS VARIABLE COSTS TOTAL COSTS VALUE $ 2,000,000 $ 3,000,000 $ 5,000,000

9.3 unit variable cost Table 11


UNIT COSTS VARIABLE COSTS PRODUCTION COSTS Unit variable cost VALUE $ 5,000,000 $ 30,000 $ 6,000

AVERAGE COST 04.09 Table 12


AVERAGE COST TOTAL COSTS COST OF PRODUCTION AVERAGE COST VALUE $ 30 million $ 6,000 $ 7,000,000

9.5 unit margin Table 13


Unit margin Unit sales price Unit variable cost TOTAL COSTS VALUE $ 15,000 $ 6,000 $ 20,000

9.6 BALANCE POINT Table 14


NET BALANCE TOTAL FIXED COSTS Unit margin BALANCE POINT VALUE $ 30 million $ 6,000 $ 1.5 million

10. ANALYSIS OF PERSONAL VALUES The main ethical and moral values of the business plan are: Respect for our customers, whether internal or external. Support to our customers and internal and external partners.

Excellent customer service. Punctuality to do the job. Honesty and punctuality Good quality product Greater economy Responsibility

11. FINANCIAL ANALYSIS Table 15


MACHINERY AND EQUIPMENT TOOL Pot stills INDUSTRIAL BLENDER PRUNING Crushes PRESSES NRO. UNIT 2 2 4 2 2 COST UNIT $ 300,000 $ 1.4 million $ 60,000 $ 2,000,000 $ 570,000 COST TOTAL $ 600,000 $ 2.8 million $ 240,000 $ 4,000,000 $ 1,140,000

BARREL Stainless steel tanks Pot stills BOTTLE FILLERS EXTINGUISHER CARETAS STAINLESS STEEL TABLES TOTAL MACHINERY

4 2 1 1 3 10 3
Table 16

$ 120,000 $ 2,670,000 $ 15 million $ 4,000,000 $ 40,000 $ 1,200 $ 300,000 $ 26,461,200

$ 480,000 $ 5,340,000 $ 15 million $ 4,000,000 $ 120,000 $ 12,000 $ 900,000 $ 34,632,000

Furniture and fixtures TABLE FOR OFFICE CURRENT CHAIR Swivel chairs STATIONERY PHONE

QUANTITY 4 10 4 VARIOUS 2

UNIT COST $ 300,000 $ 30,000 $ 180,000 $ 80,000 $ 82,500

COST TOTAL $ 1.2 million $ 300,000 $ 720,000 $ 80,000 $ 165,000

FAX FILING TOTAL


Table 17

1 2 23

$ 494,400 $ 100,000 $ 1,266,900

$ 494.400 $ 200,000 $ 3,159,400

COMPUTER EQUIPMENT COMPLETE COMPUTER TOTAL ASSETS:

UNIT COST $ 1.8 million $ 32,744,600 Table 18

TOTAL COST $ 3.6 million $ 30,757,000

TRANSPORT EQUIPMENT PUBLIC BUS TAXI COLLECTIVE

QUANTITY 31 D / M 31 D / M 31 D / M

VALUE UNIT $ 1,200 $ 2,700 $ 800 Table 19

TOTAL $ 37,200 $ 83,700 $ 24,800

COMMUNICATION EQUIPMENT PHONES FAX CELL EMAILS

QUANTITY 2 1 4

VALUE UNIT $ 15,000 $ 30,000 $ 40,000

TOTAL $ 30,000 $ 30,000 $ 160,000

INVESTMENTS AND FINANCING Table 20 ASSETS MACHINERY AND EQUIPMENT TOOL Furniture and fixtures Computer equipment and DATA PROCESSING TRANSPORT EQUIPMENT COMMUNICATION EQUIPMENT VALUE $ 34,632,000 $ 3,159,400 $ 3.6 million $ 145,700 $ 220,000

Table 21 DEFERRED ASSETS INVESTMENT LEASES LEGAL EXPENSES FITNESS AND INSTALLATION COSTS ASSETS TOTAL DEFERRED Table 22 WORKING CAPITAL INVESTMENT MATERIAL Work in progress Process terminated ASSETS TOTAL DEFERRED TOTAL INVESTMENT Table 23
LEGAL EXPENSES SCRIPTURE and notary fees PERMITS AND LICENSES INVIMA REGISTER. BOOKS WITH CERTIFICATE BARCODE LEGAL EXPENSES $ 195,000 $ 160,000 $ 80,000 $ 250,000 $ 685,000 VALUE

VALUE $ 500,000 $ 150,000 $ 300,000 $ 950,000

VALUE $ 9,000,000 $0 $ 400,000 $ 9.4 million $ 47.4 million

BUDGET Table 24
QTY. 100 100 PRODUCT ORANGE WINE MANDARINA WINES UNIT PRICE. $ 5,800 $ 6,000 TOTAL $ 580,000 $ 600,000

Table 25

SELLING EXPENSES ADVERTISING TRANSPORT SERVICES TOTAL Table 26 EXPENSES ADDITIVES MANAGER MARKETING MANAGER ACCOUNTING ASSISTANT TOTAL TOTAL EXPENSES

MONTHLY $ 3.5 million $ 1,000,000 $ 4,000,000

ANNUAL $ 42 million $ 12 million $ 48 million

MONTHLY $ 1,000,000 $ 497,500 $ 497,500 $ 1,995,000

ANNUAL $ 12 million $ 5,970,000 $ 5,970,000 $ 23,940,000 $ 71,940,000

GROWTH FORECAST AMOUNTS Increase 5% Table 27 QTY. UNIT PRICE. 100 $ 5,800 100 $ 6,000 TOTAL $ 580,000 $ 600,000

GROWTH PROJECTED COST OF SALES

INFLATION 1.5%
Table 28 PRODUCT ORANGE MANDARINA 2010 750 1700 2011 761.25 1725.5 2012 1903.125 1751.3825 2013 1931.672 1777.653 2014 1960.647 1804.318

BUDGET COST OF SALES AND PROFITS


GROWTH FORECAST AMOUNTS

Table 29
PRODUCT ORANGE MANDARINA 2010 100 100 2011 105 105 2012 110.25 110.25 2013 115.7625 115.7625 2014 121.5506 121.5506

TOTAL SALES PROJECTION Table 30 SELLING EXPENSES ADVERTISING TRANSPORT SERVICES TOTAL MONTHLY $ 3,000,000 $ 1,000,000 $ 4,000,000 ANNUAL $ 36 million $ 12 million $ 48 million

PROJECTED TOTAL COST OF SALES Table 31 EXPENSES ADDITIVES MANAGER MARKETING MANAGER ACCOUNTING ASSISTANT TOTAL MONTHLY $ 1,000,000 $ 497,500 $ 497,500 $ 1,995,000 ANNUAL $ 12 million $ 5,970,000 $ 5,970,000 $ 23,940,000

12 OPINION

To find out if the product gives a good result, it is necessary to consider what brings benefits to the community.

The business idea in which we work, is a new initiative. The viability of the product is measured, taking into account that there is a large market demand that generates it.

For a company to be more successful and better popularity Chinchin Township, must be taken into account where this is going to bring to the surface, list and advertise through different radio stations in the municipality, made during his inauguration stop promotions surprised and so these people are more motivated to buy our products have good quality as

A small or medium business, requires skilled staff, which will be distributed in different areas to help the company to have better productivity, so that future NASAMA WINES, is consolidated as one of the wine-producing factories, most recognized the municipality .

ANNEXES SURVEY

SEXO
mujeres 41% hombres 59%

ESTRATO SOCIAL
UNO 16% DOS 21%

CUATRO O MAS 35%

TRES 28%

1. Do you drink wine how often

Frecuencia del consumo de vino


diario semanal 0% 0%

no consume 45%

quincenal 30%

mensual 25%

2. What is the most consumed wine?

Sabor que mas consume

Moscatel 18%

Manzana 35%

Carioso 47%

3. Do you have any conditions that would prohibit the consumption of alcohol?

Enfermedad que prohiba el consumo


gastritis 10%

ninguna 90%

4. Do you usually eat cares about wine good for health?

Se preocupa por ingerir buenos vinos

no 42% si 58%

5. How easy is low alcohol wines?

Los vinos bajos en alcohol son de un precio alto

no 42% si 58%

6. Do you think low-alcohol wines are priced very high

Los vinos bajos en alcohol son costosos

no 42% si 58%

7. How does the taste of low-alcohol wines?

Los vinos bajos en alcohol son


Malo 25% Bueno 43% Excelente 32%

8. Do you usually drink wine with orange, tangerine?

Toma vinos de naranja o mandarina

si 37% no 63%

9. Are you aware of all the potential it offers citrus for your body?

Sabe las potencialidades que le brindan los citricos

si 37%

no 63%

10. Does your food get to use citrus to make homemade food?

Utiliza ctricos para alimentos caseros

si 40%

no 60%

11. Do you find it easy orange wine?

Encuentra con facilidad vinos de naranja

si 37% no 63%

12. What is the flavor that usually take?

Qu sabor aconstubra a tomar

Manzana 37% Uva 63%

13. How often do you usually take?

Con que frecuencia lo toma


UNO 16% CUATRO O MAS 35%

DOS 21%

TRES 28%

14. Do you think that this wine is good for your health?

este vino es bueno para su salud

NO 10%

SI 90%

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