Post by chocoloco on Jul 22, 2006 13:17:26 GMT -5
To Whom It May Concern:
We, Elisha Neah, Castillo, Frances Stephanie Chan, Fang Fang Li, Jamie Yong, and Emmanuel Emperado, are students from De La Salle University Manila in the Philippines. In order to fulfill a partial requirement of our major –which is writing a business plan – we have to conduct interviews with marketing experts, preferably with knowledge about the chocolate industry. This is because the business we are planning to set up in September 2006 is all about chocolate.
The name of the company is Chocoholic.Inc, and the product is Choco-Loco, which is a coconut-flavored chocolate bar. The main ingredient of the product is dark sweet chocolate, coconut milk powder, cocoa butter substitute, and coconut flavoring. The weight of the product is 35grams/ per bar which will be sold at Php 15.75 as their retail price. The company plans to target female age from 16-24 who are most likely attending high school and college.
Packaging of Choco-Loco
The production process of the company is:
1. Melting dark sweet chocolate and cocoa butter substitute (CBS).
2. Add coconut milk powder and coconut flavoring into chocolate and mix well.
3. Pour chocolate into molds.
4. Let cool, then place chocolate into freezer.
5. Remove chocolate from molds.
6. Wrap chocolate with foil and paper wrapper.
Since it is not financially reasonable for us to purchase grinder, we have decided to use chocolate blocks that are readily available in the market. The smoothness of chocolate will decrease due to the coconut milk powder, but the quality of the product is still good base on the feedback of product testing respondents.
Here, we would like to ask you some questions which will help us to determine and understand better the market and be better guided in our marketing decisions. (Please answer under every question.)
1. What is the trend of the Philippine (if applicable) and international chocolate industry?
2. Based on your knowledge, what chocolate variations (dark, milk, white, varieties of enrobed chocolate, etc) top the market?
3. Is there seasonality for the chocolate industry? If yes, can you provide data?
4. Do you think our product is innovative?
5. Who do you think are our major competitors?
6. Who should we target?
7. Where should we sell our product?
8. What kind of marketing strategies should we have?
9. What kind of promotion would be applicable for us (considering that we are students who have a limited budget)?
10. What should be our selling point?
12. How should be package our product (plastic foil, foil, etc)?
13. Do you have any suggestions for the production process?
14. What government approvals do we need?
15. What is the average mark-up for chocolate industry?
16. How much do you think our retail price should be?
17. How should we price our product? Base on value or cost?
18. What would be the concerns and liabilities for our product?
Thank you for taking your time to answer our questions. We are looking forward to your reply.
Sincerely Yours,
Fang Fang Li.
We, Elisha Neah, Castillo, Frances Stephanie Chan, Fang Fang Li, Jamie Yong, and Emmanuel Emperado, are students from De La Salle University Manila in the Philippines. In order to fulfill a partial requirement of our major –which is writing a business plan – we have to conduct interviews with marketing experts, preferably with knowledge about the chocolate industry. This is because the business we are planning to set up in September 2006 is all about chocolate.
The name of the company is Chocoholic.Inc, and the product is Choco-Loco, which is a coconut-flavored chocolate bar. The main ingredient of the product is dark sweet chocolate, coconut milk powder, cocoa butter substitute, and coconut flavoring. The weight of the product is 35grams/ per bar which will be sold at Php 15.75 as their retail price. The company plans to target female age from 16-24 who are most likely attending high school and college.
Packaging of Choco-Loco
The production process of the company is:
1. Melting dark sweet chocolate and cocoa butter substitute (CBS).
2. Add coconut milk powder and coconut flavoring into chocolate and mix well.
3. Pour chocolate into molds.
4. Let cool, then place chocolate into freezer.
5. Remove chocolate from molds.
6. Wrap chocolate with foil and paper wrapper.
Since it is not financially reasonable for us to purchase grinder, we have decided to use chocolate blocks that are readily available in the market. The smoothness of chocolate will decrease due to the coconut milk powder, but the quality of the product is still good base on the feedback of product testing respondents.
Here, we would like to ask you some questions which will help us to determine and understand better the market and be better guided in our marketing decisions. (Please answer under every question.)
1. What is the trend of the Philippine (if applicable) and international chocolate industry?
2. Based on your knowledge, what chocolate variations (dark, milk, white, varieties of enrobed chocolate, etc) top the market?
3. Is there seasonality for the chocolate industry? If yes, can you provide data?
4. Do you think our product is innovative?
5. Who do you think are our major competitors?
6. Who should we target?
7. Where should we sell our product?
8. What kind of marketing strategies should we have?
9. What kind of promotion would be applicable for us (considering that we are students who have a limited budget)?
10. What should be our selling point?
12. How should be package our product (plastic foil, foil, etc)?
13. Do you have any suggestions for the production process?
14. What government approvals do we need?
15. What is the average mark-up for chocolate industry?
16. How much do you think our retail price should be?
17. How should we price our product? Base on value or cost?
18. What would be the concerns and liabilities for our product?
Thank you for taking your time to answer our questions. We are looking forward to your reply.
Sincerely Yours,
Fang Fang Li.