建设项目可行性研究报告-沈阳海美食品加工有限公司.doc

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1、沈阳海美食品加工有限公司沈阳海美食品加工有限公司建设项目可行性研究报告沈阳海美食品加工有限公司2010年6月沈阳海美食品加工有限公司沈阳海美食品加工有限公司建设项目可行性研究报告项目名称：沈阳海美食品加工有限公司建设项目建设地址：沈阳经济技术开发区建设单位：沈阳海美食品加工有限公司编制日期：二0一0年六月目录第一章项目总论························61.1项目名称··························61.2建设单位··························61.3单位性

2、质··························61.4建设性质··························61.5建设地点··························61.6法人代表··························61.7注册资金··························61.8主要生产内容·························61.9投资企业概况························61.10企业宗旨····················

3、····61.11投资建设规模························71.12项目由来··························71.13建设目标··························81.14组织管理··························91.15投资估算与资金来源·····················91.16可行性研究报告编制依据···················91.17效益分析··························91.18结论与建议··

4、·······················10第二章项目建设的意义·····················112.1项目建设背景························112.2项目建设的意义·······················122.3技术创新·······················132.4产业关联度分析·······················14第三章市场分析························153.1产品简介··························

5、153.2产品发展··························153.3市场分析预测························36第四章生产纲领与产品水平···················394.1生产纲领··························394.2产品水平··························39第五章建设方案························485.1项目建设规模························485.2项目建设内容·········

6、···············485.3设备原则··························495.4工作制度··························495.5产品工艺流程·······················495.6设备选型特点························535.7人员培训··························53第六章厂址方案························54第七章总图布置························577.1总

7、图····························577.2土建工程··························59第八章公用工程························608.1给水····························608.2排水····························618.3供热采暖··························618.4供电····························62第九章环境保护···············

8、·········649.1环境状况··························649.2简要说明··························649.3项目产生的污染物······················649.4项目施工期对环境的影响及措施·················64第十章职业安全卫生············