AlamedaOrganicOatProcessors-UniversityofSaskatchewan.doc

Organic Oat Processors Business Plan 2007 Prepared by: Jesse Coleman Cody Hansen Megan Hall Rachel Li AgEc 75.5 Agribusiness Capstone – Preparation of a Business Plan College of Agriculture University Of Saskatchewan Table Of Contents Table Of Contents ii List of Figures iv List Of Tables iv Executive Summary: v Module 1 Introduction 1 1.1 Introduction 2 1.2 Industry Overview 2 1.3 Mission Statement 3 Module 2 Operations Plan 4 2.1 Organizational Structure 5 2.2 Site Plan 6 2.3 Building and Floor Plan 7 2.4 Work Plan and Flow of Work 7 2.4.1 Technical Processes 7 2.4.2 Physical Product Flow 8 2.4.3 Average Day, Week, Year 8 2.4.4 Regulatory Systems and Standards 9 Hazard Analysis of Critical Control Points 9 Saskatchewan Organic Certification Agency 9 2.4.5 Supply Service Analysis 9 2.5 Cash Management 10 2.6 Inventories 10 2.7 Capital Budget 10 Table 2.1 Capital Budget 11 2.8 Working Capital Planning and Management 12 2.8.1 Cost of Goods Sold for Manufacturing 12 Table 2.2 Cost of Goods Manufactured Calculation in the First Year of Operation 12 2.9 Cash Conversion Cycle 12 Module 3 Human Resource Plan 14 3.1 Employee Qualifications 15 3.2 Job Descriptions 15 3.2.1 General Manager 15 3.2.2 Head Miller 16 3.2.3 Administration 16 3.2.4 Quality Assurance 16 3.2.5 Grain Manager 17 3.2.6 Assistant Head Miller 17 3.2.7 General Labor 17 3.3 Training 17 3.4 Human Resources Strategy 18 Table 3.1 Employment at ORGANIC OAT 18 Module 4 Marketing Plan 19 4.1 The Marketing Mix (four P’s) 20 4.1.1 Products and Services 20 4.1.2 Pricing 20 4.1.3 Promotion 20 4.1.4 Place 21 4.2 Segmentation, Targeting, Positioning 21 4.2.1 Segmentation 21 4.2.2 Targeting 21 4.2.3 Positioning 22 4.3 SWOT Analysis 22 4.3.1 Internal Strengths and Weaknesses 22 Human Resources 22 Table 4.1- Strengths and Weaknesses 22 Table 4.2- Opportunities and Threats 23 4.4 Market Analysis 23 4.4.1 The Market 23 Table 4.3 All numbers in tonnes 24 4.4.2 Competition 24 4.4.3 Target Markets 25 4.4.4 Ma