1

INTRODUCTION

Background of the Study

Cacao (Theobroma-cacao L.), is a tree crop which can grow and very

suitable among various production systems such as monocrop,

intercropping and agroforestry. It can be produced and grown through its

beans, and can reproduce its variety through grafting, budding, and other

newly found knowledge in producing highly productive crops.

Cacao production expansion recognized to provide significant

contribution to poverty alleviation and sustainable agriculture.

Achievements and lessons learned from past programs can be capitalized

to escalate upgrading and expansion. Farmers expressed willingness for

equitable growth and development. Cacao is now included in the pipeline

of support for priority high-value commercial crops. The Department of

Agriculture has also identified cacao as one of its priority high value crop

commodity where support interventions can be access by interested farmer

groups (Vanesa P. Sanchez, DA-13/PIA-Caraga, 2013).

Currently, all stages of cocoa processing had mechanized except for

breaking cacao pods to expose the cacao beans inside and separate the

beans from the open pods. Due to non-availability of suitable machine for

breaking pods in the market, the job is entirely done manually using knife

to split break the pods and later remove the cacao seeds from the open pods

and manually operated pod breaking machines. Pod breaking maybe done

in the cacao farm immediately after harvesting or within 7 days after

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harvest. A baton or pod splitter had commonly used to break the pods. Care

should be done during pod breaking inorder not to damage the seeds and

allow contamination by molds or entry of insects. The pod knife should be

at most 1 cm wide to avoid damaging the bean. The baton or pod splitter

should be designed taking into consideration hygienic cleaning and

disinfection. It should be regularly cleaned and disinfected by washing with

water, application of detergent, rinsing with water and submerging in

sanitizing solution as appropriately. Removal of seeds or wet beans

attached to the placenta should be done manually by clean hands using

gloves or by using a scooping tool/scooper. Likewise, seeds must be

separated to avoid clustering. Damaged seeds like black beans and insect-

damaged beans should be discarded. Scooped beans should be placed in a

suitable container such as plastic bin to drain liquid for 16-18 hours and

should not be placed on the ground. The collectors of the ‘wet beans’ should

put a label in each batch of beans collected from specific farmer for

traceability purposes. (PNS/BAFPS 104:2011).

However, this method in cacao pod breaking that have been practiced

is labor intensive, time consuming and other aspects that may decrease

production. The breaking of pods is a size reduction process, which aims

at extracting the beans from the pod with minimal time to consume.

The solution for this problem has been solved by making the breaking

and separating job much easier through the introduction of machinery so

that every worker regardless of gender or age is able to do the job. These

are the design parameters involving pod breaker with bean separator
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machine: Labor intensive; the number of labors needed should be reduced,

so that the efficiency and reliability in production would be increased.

Human fatigues and skilled labor required; the operation procedure should

be very simple by only putting the cacao into the machine and the machine

takes over pod-breaking job.High percentage of bean damage, the machine

should be capable of breaking cacao pods and then separating the cocoa

beans from the split-open cocoa pods without causing any damage to the

cacao beans. Safety issue; current manual pod breaking had been done by

using a knife. The application of the machine should be safer where the

operator only needs to place the cocoa into the machine and that could

definitely avoid accident.

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Objectives of Study

The main objective of this study was to develop a village-type cacao

pod-breaking machine with bean separator. The specific objectives were to:

1. design and construct cacao pod breaking with bean separator machine.

2. evaluate the performance of cacao pod breaker with bean separator in

terms of;

a.) breaking capacity;

b.) separating recovery; and

c.) breaking and separating efficiency

3. perform cost analysis in terms of;

a.) benefit/cost ratio; and

b.) return of investment

Significance of the Study

The results of the study were significant to: Cacao farmer who till a

large area of land for crop production such as cacao plantation;

Government, it helped them introduce or produce new technology,

especially in production and post-harvest facilities; Researchers they will

be guided on what to do in terms of evaluating, improving new concept and

updating technology.
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Scope and Delimitation of the Study

This work is covered only to the development of a cacao pod breaker

with bean separator machine inorder to expose the cacao beans inside and

separate the beans from open pods. The limitation of the study was the

following: (1) fabricate a cacao pod breaker with bean separator; and (2)

evaluate the performance of cacao pod breaker with bean separator with

respect to its breaking capacity, separating recovery, breaking and

separating efficiency.

Time and Place of the Study

This study was conducted within the time duration August to

October 2018, at Agusan del Sur State College of Agriculture and

Technology, Bunawan, Agusan del Sur.

Operational Definition of Terms

Breaking- refers to cracking or opening a cacao pod to expose the beans.

Bean Separator- is a device that can separate the beans from the pod.

Cacao- is a tree crop fruit, usually live in tropical area; it can be process to

soap, chocolate, and other cosmetics product.

Cacao Pod Breaker- is a device that could perform pod breaking and

expose the beans from open pods.

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Cacao Pod Breaker with Bean Separator Machine- is a machine that can

break cacao pod to expose beans, and can separate beans from break

open pods.

Circular Plate Blade- is a device that could adjust automatically according

to pod size and can break the pod longitudinally.

Chute- it composed of plain sheet materials that could catch beans from

mesh centrifugal cylinder.

Centrifugal cylinder- is rotating cylinder that will perform bean separation

from open pod through centrifugal force.

Hopper- is a machine’s component where the cacao is placed, inorder to

undergo pod breaking.

Motor- is a device, which can convert electrical energy to mechanical

energy.

Number of Teeth- is the total count of the number of teeth (projections)

around the whole circumference of a sprocket. For sprockets with

very few teeth it is easy to simply count the number of teeth. However,

for sprockets with a higher number of teeth, attempting to count the

teeth may not be very practical or accurate. For our REV gears, we

have taken all of the guesswork out of this process.

Pitch Diameter (PD)- is an imaginary circle which is traced by the center

of the chain pins when the sprocket rotates while meshed with a

chain. The ratio of the pitch diameter between sprockets can be used

to calculate the gear ratio, but more commonly and much more

simply the ratio of the number of teeth is used for this calculation.
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Pitch- represents the amount of pitch diameter in inches per tooth. Gears

with a larger pitch will have bigger teeth. Common pitches are 0.25”,

known as #25, and 0.375” (#35). The REV Robotics building system

uses #25 chain.

Outside Diameter (OD)- will always be larger than the pitch

diameter but smaller than the chain clearance diameter. The

outside diameter does not account for the additional diameter

added by the chain, so it should not be used to check for assembly

interference.

Chain Clearance Diameter- is the outside diameter of a sprocket with

chain wrapped around it. The chain clearance diameter will always

be larger than the pitch diameter and the outside diameter. The

chain clearance diameter should be used when checking for

interference when placing sprockets very close to other structures

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Conceptual Framework

Independent Variable Dependent Variable

Cacao sizes Breaking efficiency

Breaking capacity
Separating recovery

Intervening Variable

Machine design
Belt slippage
Cacao clones

Figure 1. The Conceptual Framework of the Study

The cacao sizes were independent variable of the study while

dependent variables are breaking capacity, breaking efficiency, and

recovery with the intervening variables that includes machine design, belt

slippage, and cacao clones.

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Review of Related Literature

Cacao

Cacao (Theobroma cacao), also called cocoa, tropical evergreen

tree (family Malvaceae, formerly Sterculiaceae) grown for its edible seeds,

whose scientific name means “food of the gods” in Greek. Native to lowland

rainforests of the Amazon and Orinoco river basins, cacao was grow

commercially in the New World tropics as well as western Africa and

tropical Asia. Its seeds, called cocoa beans, are process into cocoa

powder, cocoa butter, and chocolate. (orgniza 2014)

Major varieties of cacao are Criollo: superior quality and relatively

susceptible to pest and diseases, Forastero: high yielding variety with

round pod and thick-walled which turn yellow when ripe and has a flat,

violet seed: one group of forastero is Amellonado, which is more genetically

uniform and Trinitario: a hybrid between Criollo and Amellonado. Brazilian

hybrids: include Upper Amazon X Amenolado and Upper Amazon X

Trinitario. Cacao trees now mostly grown in tropical areas within 15 to 20-

degree latitude from the equator. “The ideal climate for growing cocoa was;

hot, rainy, and tropical, with lush vegetation to provide shade for the cocoa

trees” (Organiza, 2010).

Cacao grows in the forest understory to a height of 6–12 metres (20–

40 feet), usually remaining at the lower end of this range. It’s oblong
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leathery leaves measure up to 30 cm (12 inches) in length, and are

periodically shed and replaced by new leaves that are strikingly red when

young. Its flowers are either foul-smelling or odorless; they can be present

at all times but appear in abundance twice a year. These flowers grow in

clusters directly from the trunk and limbs and are about 1 cm (0.4 inch) in

height and breadth. They can be white, rosy, pink, yellow, or bright red,

depending on the variety, and are pollinated by tiny flies called midges in

many areas. (L. Russel Cook, Britannica)

After four years the mature cacao tree produces fruit in the form of

elongated pods; it may yield up to 70 such fruits annually. The pods, or

cherelles, range in colour from bright yellow to deep purple. They ripen in

less than six months to a length up to 35 cm (14 inches) and a width at the

center of 12 cm (4.7 inches). Each pod has numerous ridges running along

its length and holds 20 to 60 seeds, or cocoa beans, arranged around the

long axis of the pod. The oval seeds are about 2.5 cm (1 inch) long and are

covered with a sweet sticky white pulp.

Cacao thrives at altitudes of 30 to 300 meters (100 to 1,000 feet)

above sea level in areas where temperatures do not range much below 20

°C (68 °F) or above 28 °C (82 °F). Rainfall requirements depend upon the

frequency and distribution of rain and the degree of water retention by the

soil; the minimum necessary rainfall is about 100 cm (39 inches) evenly

distributed throughout the year, but 150–200 cm (59–79 inches) is optimal.

Successful cultivation also requires deep well-drained soil that is porous

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and rich in humus. Protection against strong winds is necessary because

of the tree’s shallow root system. (Emmanuel Afaokwa 2010)

It is one the world’s important profitable crop. Because it is highly

demanded in foreign countries, cacao production becomes a supporting

factor to boost countries economic income due to its economic value and

its various uses (Organiza, 2008).

Cacao National Production

In the Philippines, Mindanao is the largest producer of cocoa. It is

seen to have competitive advantage for cacao production given its strategic

location, climatic conditions, and soil characteristics. Among the regions

in Mindanao, Davao Region has the widest range of cocoa products and the

biggest market outreach. The region produces and trades dried fermented

beans and all its key by-products. The most dominant product traded by

the region in both domestic and export markets is the cacao beans of

Socsargen farmers contributing to its supply. While, Tablea is currently

the prevailing product produced and traded in the domestic region. (PCIP

2013-2014)

Cacao Regional Production

In Caraga , the production trend is declining across the region from

2009 to 2013. Agusan del Sur was registered as the largest area planted
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with cacao average yield is only 0.05MT/ha as compared to Agusan del Norte

with an average yield of 0.19MT/ha. (PICP 2013-2014)

Provincial Production

In Agusan del Sur only Bayugan City showed a consistent data on

area planted from 2009 to 2013, with an average annual production of

48MTper year. (PCIP 2013-2014)

FGD results revealed that in Bayugan City, the long-time practice

was to ask cacao fruit from their neighbors, and plant the seeds directly to

the ground. The old variety which originated from Bohol known as criollo

was said to produce fine and smooth tableya but it is low yielding. At

present cacao seedlings are provided by the government under the program

of PAMANA (DILG), USAD(PGAS) and NGP (DENR). The common varieties

are BR 25 and UF 18. Organic fertilizer had been introduced by DA thru

PAO by using combined vermin compost (10 bags per hectare) with

inorganic fertilizer (3g per plant/mo).

Existing cacao farmer cooperatives and associations in Bayugan

City are: Magkiangkang Multipurpose Cooperative (MAMPC) with 223

members, Panaytay Farmers Association with 45 members, Getsemane and

Villa Undayon Farmers Associations. In Rosario, Tagbayagan FA (45

members) and Limbatangan Farmer Irrigators (30members). In

Prosperidad, the Union Mikit Women Assn with 26 members, and in Loreto,

the San Mariano Farmers Assn with 60 members.

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The farmers in Magkiangkang Bayugan City produced both dried

beans and Tableya. Dried beans are sold as Class A, if it is firm, large,

without molds, and properly dried. While the semi processed cacao beans

the tableya, are sold in good packaging and labeling. It should be milled

very fine and aromatic to make it attractive to the buyers.

The Tableya from MAMPC, Bayugan are sold in the local market.or

in consignment basis at the Robinsons Mall, Otop, Madjaw Kadayaw, all

in Butuan City ; San Francisco warehouse, and in the cooperative and

Training Center in the Provincial Capitol. Household-based tableya makers

sell their product in the local market in BayuganCity (PCIP 2013-2014).

Traditional Pod Breaking and Removal of Seeds

Harvesting is the start of the post- harvest process that determines

the quality of the cocoa beans to be sold to the cocoa and chocolate

industry. The main season in Ghana for cocoa harvest is from September

to January and the minor season is from May to August (Mikkelsen, 2010).

Harvesting of cocoa pods can be done by hand or using an assisted tool.

Pods from lower trees can be done by plucking the pods from the tress by

hand. However, knives are attached to long bamboos to pluck ripe pods

located high beyond the reach of the farmer. Cocoa pods are usually

harvested every two to four weeks over a period of several months, as

ripening does not occur at the same time. Cocoa pods are gathered after

removing them from the trees. They are opened immediately or allowed to

stay for few days before opening. Pod storage technique has been reported
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to have the potential to increase the flavour quality of the beans during

subsequent fermentation and processing (Adewumi & Fatusin, 2006).

One stage of cocoa production is the splitting of the ripe pods to

expose the beans. The contents of the cocoa pod, namely the fresh beans

with mucilaginous pulp cover are then, scooped out, piled, and prepared

for fermentation. This activity is carries out at the same spot year after year

(Otumfo, 2014).

The harvested cocoa pods are break to extract the beans. It normally

done using either a club, mallet or a cutlass to break the pod after which

the beans are scoops out. The most popular methods of breaking cocoa

pods is the use of cutlass. The technique is to strike the longer dimension

once with the cutlass. A second blow given on the opposite side and the two

halves of the husk was part by twisting the cutlass. The beans together

with the placenta are the scooped out with the cutlass. The practice of

cutting the cocoa pods using the cutlass or machete needs considerable

skill as the beans can be easily damaged during the process and

subsequent penetration by mold and stored pests, making them defective

(Afoakwah, 2014).

After plucking, the pods were allowed to stay or cure for about five to

seven days before transferring to the breaking machine. This will enable

the beans to free themselves and ease their separation from the pods after

the breaking. The average rupture forces of the cacao pods varieties

"Criollo", "Forastero" and "Trinitario" have been determined. According to

Josué Dzudié Fonsso, Wolfgang Nzié, Guy Edgar Ntamack, and Bienvenu
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Kenmeugné, using Hertz Theory Application in Modeling and Analysis of

Mechanical Rupture Force of Cocoa Pod. The force required to break the

pod internal void varies between 480 N to 680 N, 580 N to 820 N and 520

N to 650 N respectively for "Criollo", "Forastero" and "Trinitario". The

Forastero variety offers greater resistance to breaking.

Traditional method of breaking the cocoa pods is also labor intensive

and slow process resulting in low productivity. Although the job can

generate decent income compared to general labor in industrial sector, it

fails to attract young workers to take up the job especially in developing

country. Consequently, the producer has to depend on workers to carry out

the tasks. Therefore, breaking of the cocoa pods to expose the cocoa beans

has been a major challenge.

Moreover, the traditional method of breaking cocoa pods with a

cutlass, and manually operated pod opener tends to damage the beans

inside the pods that may lead to poor quality of cocoa beans and makes

some of the beans unsuitable for fermentation causing losses (Bamgboye,

2003). Poor quality cocoa beans may decrease the grade and market price

of the beans resulting in a decline in export. Less export of cocoa beans will

mean decreased foreign exchange for the country.

Different Prototype of Cacao Pod Breaker and Bean Separator

Machine

Cocoa pod splitters in Nigeria

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The first cocoa pod breaker in Nigeria was constructed at the Cocoa

Research Institute of Nigeria (CRIN) as reported in Jabagun (1965). A

similar machine built by Messers Christy and Norris Limited of England

was tested at Cadbury Brothers Cocoa Plantation at Ikiliwindi, Cameroon

(Are and Gwynne, 1974). Two people are required to operate the machine;

one feeds the cocoa pods into the machine while the other collects the

beans. It breaks the pod by means of a revolving ribbed wooden cone

mounted vertically inside a ribbed cylindrical metal drum. The pods fed into

the hopper move to the shelling section by gravity. The beans pass through

the meshes into a collecting wooden box, while the shell fragments drop

out at the open end of the rotary sieve (Adewumi, 1997a, b, 1998).

It consists of hopper, meter plate, hammer and chute. Another earlier

machine, the Zinke machine, uses several rotary jaws or toothed rollers

(Faborode and Oladosun, 1991). This machine has the problem of crushing

the husks further into tiny portions, which mix with the wet beans, and

this possess a problem during separation. Faborode and Oladosun (1991)

designed, fabricated and tested a machine to break cocoa pods and extract

the wet beans (Allen et al., 1998; Adewumi a,b,c 2000) reciprocating sieve

.The hammer breaks the pods while the vibrating sieve separates the husk.

The bean is collected through the discharge chute.

The major components of the machine included a frame, rail,

hammer, pulley, bearings and rope. The machine required rope tension,

tensile stress and cross-sectional area of 128.7 N, 728 kN/m2, 1.77 x 10-

4 m2 respectively. Impact energy of 30.9 J is required to break one pod

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while 78.6 J is required for five pods at a time. Hammer speed was

determined to be 3.13 m/s. The total load on the pulley shaft was 143.52

N. The machine required a shaft diameter of 14.6 mm and a shaft of 15 mm

was used. The machine had a power requirement of 201.6 W.

Cocoa Pod Splitting Machines in Ghana

In Ghana, there was also existing prototype, it was cocoa pod splitter

is a simple machine fabricated from mild steel. It has a simple design and

it is a user-friendly machine for splitting cocoa pods of all sizes. The pod

splitter is operated manually by pressing an upper blade on the cocoa pod

to break it inside a chamber. The pod splitter breaks one pod at time and

requires one farmer to operate. Due to its design and ergonomics, it takes

a farmer one working day to be familiar with its usage. The cocoa pod

splitter was field-tested on a cocoa farm in Atobiase town in Ashanti region

of Ghana. The purpose was to evaluate its performance and compare with

the traditional method of using cutlass. The parameters measured for

testing the performance of the cocoa pod splitter include the number of

pods splitting per operation (splitting rate), percentage beans damaged and

the maximum force required to break one pod. The average number of

beans in a pod also measured. The sizes of the cocoa pods measured and

classified according to variety. The machine has a working space of 940

cm×700cm. From the result, the splitting rate was 259 pods per hour. The

percentage beans damaged per hour of operation was 0.97% and the

maximum force required to break one pod was 10.42 kN. The average
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weight of wet beans in a pod was 228.3 grams. The cocoa pod splitter has

the potential to replace the cutlass in the splitting of cocoa pods in Ghana

(Owusu Daniel, 2017).

The Pinhalense cocoa pod crusher

The Pinhalense cocoa pod breaker manufactured in Brazil. Currently,

it is available and used on Lembrance Farm in Bahia State of Brazil. The

machine is claimed to have the ability to break different sizes of pods with

no manual labour. The machine consists of the breaker, which includes

an agitator that starts the process of separating the beans from the husk,

a conveyor belt, cocoa bean pulp agitator and a pulper. The conveyor belts

move beans and husk to the cocoa bean-pulper whiles the cocoa bean-

pulper agitates the material and further separates beans from husk. This

makes the beans drop through the grated pulper floor.

The Pinhalense machine works automatically from the cocoa pod

receival through the splitting process, fermentation, drying and dry bean

bagging. The dimensions of the machine are 5.35m ×1.55m×2.45m. The

machine uses standard electric motors and switching equipment. It is also

large scale and requires factory installation and trained engineering

support (Clarke, 2016). The machine was tested in Australia and the

following reveals the throughput of the machine (Clarke, 2016).

Through put (pods per hour) of the Pinhalense machine.

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• 1.2 tonne of wet bean per hour according to Pinhalense website

• 1.2 tonne of wet bean = 12 tonne of dry bean

• 1 tonne of dry bean = 10 tonne of wet bean = 25,000 pods

• 1.2 tonne of wet bean = 3,000 pods/hour 1 tonne= 10,000 kg

Observations from the test

1. The machine was a pod breaker rather than a splitter as it breaks

the pod husk into many small pieces.

2. It was claimed that the percentage of splitting husk is not more than

15% but careful examination of photos what appears to have be a

higher percentage and this would interfere with the quality of

fermentation and resultant chocolate (Clarke, 2016).

Advantages of The Pinhalense Cocoa Pod splitting machine

According to the Pinhalense website the following are the advantages

of the Pinhalense pod splitter.

• Able to break different sizes of pods

• Stainless steel contact parts

• Works in continuous flow

• No damage to the pods

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Binder/Marmara xp1 prototype

The Binder/Marmara XP1 prototype was delivered to Daintree

Estates cocoa pod receiving and processing facility in Mossman, Far North

Queensland in November 2015. Test conducted in Australia revealed the

throughput of the machine to be 1,000 pods/hour. The pricing of the

machine was estimated to be approximately thirty thousand US dollars

($30,000) (Clarke, 2016).

QDAF pod splitter

QDAF pod splitter developed as part of the RIRDC funded Northern

Australia Cocoa Development Alliance (NACDA). QDAF prototype

equipment includes a pot splitter, bean separator and conveyors.

Equipment developed, tested, patented but not commercialized (Diczbalis

et al 2010).

Prior to the development of the QDAF prototype equipment between

2001 and 2009 a number of inventions for pod splitting and bean extracting

had been developed overseas but none had been widely adopted. Excessive

breakage of the pods husk leading to wet bean contamination has been a

major problem with most designs (Diczbalis et al 2010). The QDAF pod

splitter splits pods longitudinally into two halves. Pods need to be delivered

to the machine individually in an endwise orientation. The machine has a

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continuous operation without complex mechanical manipulation of pods

for splitting or splitting (Diczbalis et al 2010). Demonstrated capacity of the

QDAF pod splitter is in the range of 2,400 to 4,000 pods / hour (20,000 to

30,000 pods/day). A wide range of pod sizes can be handled by the machine

ranging in length from 100 to 275 mm with corresponding diameters of 50

to 100 mm without the need for adjustment. For optimum performance it

is proposed that pods be graded into two sizes prior to splitting with the

machine adjusted for each grade (Diczbalis et Al., 2010)

COBRE Cacao Pod Splitter-Malaysia

The COBRE machine was designed as a mechanical device to

facilitate cocoa processing in Malaysia. COBRE is a machine for

breaking cocoa pods to expose the cocoa beans and separating the beans

from the split-open pods. It resolves the problems and drawbacks

associated with manual pod breaking where the number of labors needed

is reduced and the production efficiency and reliability is increased. The

simple operation procedure does not require highly skilled workers and is

safer to use. It is also capable of completing the process without causing

any damage to the cocoa beans.

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Methodology

Method used

In experimental design the different varieties of cacao used as

treatments namely; BR 25, W10, and UF 18. It was replicated three times
by counting the broken pods in every variety.

Table 2. Experimental design treatment

Treatments Different Cacao Clones

T1 BR25
T2 W10
T3 UF18

Sources of data

The researcher used number of cacao in different variety that had

been cloned, such as BR25, W10, and UF18. It had brought from farm in

Gasa, Trento, Agusan del Sur. The observations of the machine

performance such as breaking capacity, separating recovery, and breaking

and separating efficiency was observed using stopwatch in accordance to

the number of pods broken and kg of beans with respect to time, in

performing cost analysis in terms of benefit/cost ratio and return of

investment was calculated using the various formula shown below. (Page

23.)
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Instruments for the data gathered

The materials used in data gathering was two hundred seventy (270)

pieces of cacao fruits, seventy-five (75) in each variety, 25 pcs in every

replication one (1) weighing scale to determine the weight of cacao beans,

tachometer to determine rpm of the shafting, one (1) stopwatch to

determine the time consumed in breaking the pods,(2) sacks to catch the

beans and empty pods.

Formulas/ Formula used

Determination of Breaking Capacity

𝐵𝑃𝑛
𝐵𝑆𝑐 (PNS/PAES 225:2011)
𝑇

Where: BSc- breaking and separating capacity, Pcs/hr.

BPn- Number of pod break-out

T- Time of operation

Determination of Pod breaking and Separating Efficiency

𝐵𝑆𝑐
𝐵𝑆𝑒 = 𝐹𝐸𝑐 𝑥100 (PNS/PAES 225:2015)

Where: BSe= breaking and separating efficiency

𝐵𝑆𝑐= Breaking capacity (Pcs/hr)

FEc= feeding capacity (Pcs)

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Determination of Cacao Bean Recovery

𝑊𝑏−𝐿
𝑥100 (PNS/PAES 225:2015)
𝑊𝑏

Where: Br- Bean recovery

Wb= total weight of bean

L-losses

Cost Analysis of the Machine

Ct= Mc+Fc+Pc

Where;

Ct= Cost of the machine (Php)

Mc= material cost (Php)

Lc= Labor cost (Php)

Fc=Fabrication cost (Php)

Pc= Prime cost (Php)

Benefit/Cost of Ratio

𝑇𝑏
𝑅𝐶𝑏 =
𝐶𝑡𝑝

Where:
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RCb= Ratio of cost benefits

Tb= Total benefits

Ctp= Total cost of the machine

Rate on Return

𝐴𝑃𝑛
𝑅𝑟 =
𝐶

Where:

Rr= rate of return

APn= net of annual profit

C= Capital invested.

Shaft Diameter

16𝑇
D = [𝜋𝑠𝑑]1/3

F = DL +W

T = F×D

D = [16T/𝜋𝑠𝑑]1/3

Design power

DP = NPR × SF (Belonio)

Where; DP = design power, W

NPR = name plate rating, W

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SF = service factor, dlms

Horsepower rating =1hp = 746KW

Service factor =1.25 (PAES129:2002)

Belt Length

L = 2C+1.57(D+d) + [D-d]2/4C (Belonio)

Where; L =Belt length, in

D =Diameter of the larger pulley, in

d = Diameter of the smaller pulley, in

C = Center distance between pulley shaft, in

Speed Ratio
Nr = N1/N2 (Belonio)

Where; Nr = Speed ratio, dlms

N1 = Speed of the driver pulley, rpm

N2 = Speed of the driven pulley, rpm

Selection of the speed and determination of their pulleys

N1 = angular speed of the driver – 1740 rpm (1hp)

D1 = diameter of the driver

D2 = diameter of the driven

N2 = angular speed of the driven

N1D1=N2D2
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𝑁1𝑥𝐷1
D2 = 𝑁2

Procedure of the Study

The materials cut according to its dimension and sizes. Then it was

welded on a skeletal frame to support the motor and component parts of

the device.

The shafting of rotating blade and mesh cylinder was attached with

the pillow block at the end and bolted in the frame. Then, the rotating blade

was covered with the hopper and connected in the frame.

Operational Procedure

Placed the machine in a safe and convenient place. Then placed the

cacao fruits with variety label near the machine for faster and easier

operation.

As the motor started, the cacao fruit was fed to the hopper. The time

will be measured until all the cacao was fed in the hopper and so the

breaking and separating follows. The time that consumed was recorded

during operation.

After the operation, capacity, efficiency, and the effectiveness of the

machine was evaluated.

 28

To satisfy the result, the operation was continued 3 times in the

same procedure to determine the minimize error in getting the capacity

and the efficiency of the machine.

Description of the Machine

The machine was composed of many parts and it has different

functions. It was composed of the hopper that where cacao was fed; the

invented wooden roll that pushes the cacao, down to two rotating round

blade that act as a cutter rotate clockwise and counterclockwise; the blade

and wodden roll had adjustable bolts which can according to cacao sizes;

the chute which catched break open pods served as channel to rotating

mesh cylinder as separator of the empty pods and beans and in the other

end served as outlet of empty pods; the chute which catch the beans and

will be sent it out.

 29

Performance Evaluation of Cacao Pod Breaker with Bean Separator

Determination of Breaking Capacity

The breaking capacity, measured by total number of fruit broken with

respect to time. The breaking and bean separation measured by counting

entire pod separated from the bean at a certain time. The total time of

breaking starts from the sample fed to the pod breaker and separator

machine until it broken and bean separated from the pod discharged. The

breaking and separation capacities was computed using the following

equations below;

BPn
BSc (PNS/PAES 225:2011)
T

Where: BSc- breaking and separating capacity, Pcs/hr.

BPn- Number of pod break-out

T- Time of operation

Determination of Pod breaking and Separating Efficiency

BSc
BSe = x100 (PNS/PAES 225:2015)
FEc

Where: BSe= breaking and separating efficiency

BSc= Breaking capacity (Pcs/hr)

FEc= feeding capacity (Pcs)

 30

Determination of Cacao Bean Recovery

Bean Recovery

Bean recovery refers to the percentage of bean recovered from the

machine bean discharge outlet. It was determined by dividing by the total

weight of bean recovered minus total weight of the losses over total weight

of the bean times one hundred to get percentage recovery.

Wb-L
x100 (PNS/PAES 225:2015)
Wb

Where: Br- Bean recovery

Wb= total weight of bean

L-losses

Cost Analysis of Cacao Pod Breaker with Bean Separator

Machine

The cost of the machine was the sum of material cost and labor cost,

can be computed using formula below;

Cm= Mc+Fc+Pc

Where;

Cm= Cost of the machine (Php)

Mc= material cost (Php)

Fc=Fabrication cost (Php)

Pc= Prime cost (Php)

 31

Benefit/Cost of Ratio

The total benefit measured by net income and the total cost was

the total operating cost of the project. Computed using formula below;

Tb
RCb=
Ctp

Where:

RCb= Ratio of cost benefits

Tb= Total benefits

Ctp= Total cost of the machine

Rate of Return

The net annual profit was the single investment of capital at the

beginning of the projects life and identical revenue of cost data for each

year. The capital invested was the total amount of capital investment

required to finance the project. Can be computed by the formula below:

APn
Rr =
C

Where:

Rr= rate of return

APn= net of annual profit

C= Capital invested.
 32

Design Computation

Shaft Diameter

16T
D = [πsd]1/3

F = DL +W

= 5 kg + 10 kg

= 15 kg

= 15 kg(2.2lb/1kg)

T = F×D

= 33 x36in

=1188 in-lb

D = [16T/πsd]1/3

= [16(1188in-lb)/π (6000psi)]1/3

=1in or 25mm will be used

Design power

DP = NPR × SF (Belonio)

Where; DP = design power, W

NPR = name plate rating, W

SF = service factor, dlms

Horsepower rating =1hp = 746KW

Service factor =1.25 (PAES129:2002)

 33

DP = .746KW ×1.25

DP = 0.9325 KW or 932.5Watts

Speed Calculation

N1D1=N2D2

Where:

N1-speed of driver pulley, rpm

D1-diameter of driver pulley, in

N2-speed of the driven pulley, rpm

D2-diameter of driven pulley, in. (Belonio)

N1=N2D2/D1

1720rpm x 12
N1=
4 in.

N1= 5160 rpm

N2=N1D1/D2

5160rpm x 4
N2=
12 in.

N2= 1720 rpm

Speed Ratio

Nr = N1/N2 (Belonio)

Where; Nr = Speed ratio, dlms

N1 = Speed of the driver pulley, rpm

 34

N2 = Speed of the driven pulley, rpm

Nr = 5160rpm/1720rpm

Nr = 3, dmls

Selection of the speed and determination of their pulleys

N1 = angular speed of the driver – 1720 rpm (1hp)

D1 = diameter of the driver

D2 = diameter of the driven

N2 = angular speed of the driven

If the Angular Pulley are: 1720 rpm

N1D1=N2D2

N1xD1 1720rpm x 12
D2 = =
N2 5160 rpm

= 4 in

Selection of Belt

The method, was applied for the selection of the belt was to rate each

standard thickness of belt in power capacity per unit length belt of width

at different velocities. Several thickness of belt and corresponding values of

power capacity per unit length of the belt are selected from PAES Vol.3 and

Belonio.
 35

Belt Velocity

Belt Velocity –It is the linear speed of the belt

Vb= 0.262 x D x N [fpm]

where:

Vb-belt velocity, fpm

D-pulley diameter, in

N-pulley speed, rpm

Vb= [0.026(12+4)in x 1720rpm] fpm

Vb= 536.64 fpm

For power 186 -1457 watts, type A V-belt is selected (PAES

301:2000).

1hp converted into kilowatts= 1hp x 0.746 KW = 0.746 KW

= 0.75 KW

Horsepower rating = 1hp = 0.75KW

Service factor = 1.25 (PAES 129:2002)

Design horsepower = Rated Horsepower x Service factor

= 1hp x 1.25

= 1.25 hp

Actual Design power rating = rated horsepower x Service factor x 0.746

= 1 hp x 1.25 x 0.746

= 0.9325 KW = 932.5 Watts

For 1.25 hp and driver speed of 1740rpm and above, type A (PAES

301:2000) belt is selected.

 36

Shaft Speed

The motor used drives series of belt and pulleys as follows: D1 = 4

in.; D2 = 12 in.; D3 = 2 in.; D4 = 10 in.; D5 = 3 in.; and D6 = 4.5 in.

Determining the speed of the shafts in the transmission drive if the motor

runs at a speed of 1720 rpm.

N2= D2N2/D1

2 in x 1720 rpm
N2=
12 in

N2= 286.67 rpm

N3= D3N2/D4

2 in x 286.67 rpm
N3=
10in

N4=D5N3/D6

2in x 57.333 rpm

N4=
4.5 in
N4=25.482 rpm

Belt Length (Open Drive)

Belt Length –It is the stretched-out length of the belt

L = 2C+1.57(D+d) + [D-d]2/4C (Belonio)

Where; L =Belt length, in

D =Diameter of the larger pulley, in

d = Diameter of the smaller pulley, in

C = Center distance between pulley shaft, in

 37

L = 2(21) +1.57(12+4)+[12-4]2/4C

L = 62.554 in (in use 63 in)

Belt length (Closed Drive)

L= 2(18) +1.57(10+2)+[10-2]2/4C

L= 56.84 in (in use 57 inches)

Length of the Arc

–It is the length of belt that is connecting on pulley or pulleys

La= D x A / 115

where:

La-length of arc, in

D-diameter of the pulley, in.

A-angle subtended by the arc of belt contact on pulley, deg La

Arc of Contact of Smaller Pulley

Arc of Contact –It is the angle by which the belt is in contact with

the pulley.

Arc= 180-[ 57.3 ( D –d ) / C ]

where:

Arc-arc of contact on smaller pulley, deg

C-center distances between shafts, in.

D-diameter of larger pulley, in.

d-diameter of smaller pulley, in.

 38

Arc= 180-[ 57.3 ( 12 –4 ) / 21 ]

Arc= 158.171 deg.

La= (12+4)(158)/115

La= 5.61 deg

Selection of Sprocket and Chain

1. Sprocket Nomenculture (1st Drive)

a. Sprocket Speed

40
Ratio=
15
R = 2.667

P.N.n
S= fpm
12

44(40+15)(2.667)
S= fpm
12

S= 537. 845

b. Chain Tension

33,000 hp
T= fpm
S

33,000(1.75 hp)
T= lbs.
537.845
T= 107.373 lbs

c. No. of pitches in chain: L

 39

N1−N2 2
N1+N2 ( )
6.28
L= + 2C +
2 C
15−40 2
15+40 ( )
6.28
L= + 2(C) +
2 C
L= 55.892

Since it is not possible to have a fraction of a pitch length in the chain,

the number obtained by solving Equation must be rounded to a whole even

number, because the center to center distance used was the maximum

allowed, the exact pitch length should be rounded down to 55 to meet the

design requirements. (Created by REV Robotics 2016, Licensed Under CC

BY-SA)

d. Center Distance in Pitches

1 8
C= {2L-N1-N2 + √(2L − N1 − N2)2 − (N2 − N1)2
8 9.86

C= C=
1
8
[ (245)-15-40 + √(2(45) − 15 − 40)2 −
8
9.86
(40 − 15)2 ]

C= 7.886 Pitches

2. Sprocket Nomenculture (2nd Drive)

a. Sprocket Speed

Speed Ratio

R = Nr/Nn

where:
 40

R-Speed ratio, dmls

Nr-speed of driver sprocket, rpm

Nn-speed of driven sprocket, rpm

50
Ratio=
15
R = 3.333

P.N.n
S= fpm
12

47(50+15)(3.333)
S= fpm
12

S= 456.898 fpm

b. Chain Tension

33,000 hp
T= fpm
S

33,000(1.75 hp)
T= lbs.
546.898
T= 105.596 lbs

c. No. of pitches in chain: L

N1−N2 2
N1+N2 ( )
6.28
L= + 2C +
2 C
15−50 2
15+50 ( )
6.28
L= + 2C +
2 C

L= 45.347pitches
 41

Since it is not possible to have a fraction of a pitch length in the chain,

the number obtained by solving Equation was rounded to a whole even

number, because the center to center distance used was the maximum

allowed, the exact pitch length was rounded down to 45 to meet the design

requirements. (Created by REV Robotics 2016, Licensed Under CC BY-SA)

d. Center Distance in Pitches

1 8
C= {2L-N1-N2 + √(2L − N1 − N2)2 − (N2 − N1)2
8 9.86

C=
1
8
[ (94.622)-15-50 + √(2(94.622) − 15 − 50)2 −
8
9.86
(50 − 15)2 ]

C= 30.552 Pitches

Chain Length Calculation

N+n A
a. Formula for chain length = 2C+ +C
2

Where:

C = Center Dist. in pitches

N = Number of teeth in Driven Sprocket

n = Number of teeth in Driver Sprocket

A = Value from table tabulated for N - n values

40+15 25
a. Chain Length = 2(7.886 )+ +
2 7.886

Chain Length= 31.442

b. The following equation may be used to determine the chain length

required for any two-sprocket drive. (Allen, March 25, 2016)

 42

where:

N + n . 1013 (N − n)2
L = 2C + +
2 4C

or substituting A for

. 1013 (N − n)2 N + n A
= +
4 2 C

C = Shaft Center Distance in pitches,

L = Length of chain in pitches,

N = Number of teeth in larger sprocket,

n = Number of teeth in smaller sprocket,

π = 3.1416,

A = Value from table below tabulated for values of N-n,

P = Pitch of chain. (Allen, March 25, 2016)

50 + 15 . 1013 (50 − 15)2

L = 2(30.552) + +
2 4(30.552)

00000000000000000
L= 94.62 Pitch

Chain Velocity

V= [ p x T x N] / 376

where:

V-chain velocity, m/s

p-chain pitch, in.

N-sprocket speed, rpm

T-number of teeth of sprocket, dmls

 43

V= [ 45.347x (40+15) x 537. 845] / 376

V=3567.64 m/s

Chain Forces

CF= 1000 P / V

where:

CF-chain full, kg

P-chain power, kW

V-chain velocity, m/s

CF=1000(1492)/3567.64

CF= 418.204 kg
 44

Process Flow Chart of the Machine

HOPPER

2 CIRCULAR BLADE/POD CUTTER

BEAN SEPARATOR AND EMPTY POD

OUTLET

CHUTE/ BEAN OUTLET

Figure 2. Process Flow Diagram

The operation process and components of the machine will be the

following; the hopper; cacao fruit placed on the hopper, 2 circular plate

blade, rotate clockwise and counter clockwise; which has 1 cm sharpened

blade circumscribe to it, which helps the circular plate blade to perform

breaking the pods that can be adjusted according to its size, , on breaking

stage it cuts the pod half-longitudinally, is trammel (a rotating perforated

barrel that acts like a sieve), it is where the bean separates from pod

through centrifugal force, and directly place the bean to the chute (vertically

converted to catch beans and slowly falls to bean container or sack the
 45

beans fall through gravity with the help of mesh, and the empty pod exit on

the other end of the cylinder.

Statistical Tools and Analysis

The experimental design was Completely Randomized Design (CRD)

with three treatments and three replications. Comparison among treatment

was means using Duncan’s Multiple Range Test (DMRT). Every treatment

was feed 75 ripened cacao fruit. Which was 25 pcs every replication. The

different varieties of cacao will be used as treatments namely; BR 25, W10,

and UF 18.

Experimental Layout of the Study

Table 3. Experimental layout in CRD

I II III

T3 T2 T2
T1 T1 T3
T2 T3 T2
 46

RESULTS AND DISCUSSION

Cacao Pod-Breaker with Bean Separator

The Cacao Pod-Breaker with Bean Separator was fabricated in

Panabo City, Davao del Sur.

PERFORMANCE AND EVALUATION OF CACAO POD-BREAKER

WITH BEAN SEPARATOR

 47

Breaking Capacity

𝐵𝑃𝑛
𝐵𝑆𝑐 (PNS/PAES 225:2011)
𝑇

Where: BSc- breaking and separating capacity, Pcs/hr.

BPn- Number of pod break-out

T- Time of operation

Treatment Breaking Capacity (Pcs/hr)

T1

T2

T3

Mean

Breaking and Separating Efficiency

𝐵𝑆𝑐
𝐵𝑆𝑒 = 𝑥100 (PNS/PAES 225:2015)
𝐹𝐸𝑐

Where: BSe= breaking and separating efficiency

𝐵𝑆𝑐= Breaking capacity (Pcs/hr)

FEc= feeding capacity (Pcs)

 48

Feeding Capacity

Treatment Breaking Efficiency (Pcs/hr)

T1

T2

T3

Mean

Breaking Efficiency

Treatment Breaking Efficiency (Pcs/hr)

T1

T2

T3

Mean

Separating Efficiency

Treatment Separating Efficiency (Pcs/hr)

T1

T2

T3

Mean
 49

Cost Analysis of Cacao Pod Breaker with Bean Separator

The cost of the machine was the sum of the material cost and the

labor cost and was computed using the formula below

Benefit/Cost Ratio

Return of Investment
 50

LITERATURE CITED

Adewumi, B. A., & Fatusin, A. B. (2006). Design, Fabrication and Testing

of an Impact-Type Hand Operated Cocoa Pod Breaker, VIII, 1–12.
Retrieved on November 2017 from
https://scholar.google.com.ph/scholar?rlz=1C1CHBD_enPH738PH
740&um=1&ie=UTF-8&lr&cites=14039044783574710424

Audu, I., A. O. Oloso and B. Umar. (2004). Development of a concentric

cylinder locust dehuller. CIGR-Ejournal PM 04 003 Vol VI, August,
2004. Retrieved on November 2017 from
https://mafiadoc.com/development-of-a-concentric-cylinder-locust-
bean-dehuller-citeseerx_59d4eb421723dd2fbac98bc9.html

Bamgboye, A I. (2003). Effect of Some Physical Properties of Cocoa Beans

and Post-Harvest Delay on its Compressive and Impact Rupture
Load. Discovery and Innovation. Academy Science Publishers.
Nairobi, Kenya. 15(3/4). Pg. 137-142. Retrieved on November 2017
from: https://ui.edu.ng/AIBamgboyepublications

Clarke, M.(2016).Cocoa Pod Splitter -Assessment of Prototype Equipment.

Retrieved on November 5, 2017 from
https://rirdc.infoservices.com.au/items/16-072

Cocoa Foundation of the Philippines. 2008. Defects of Cacao Beans due to

Improper Pod Breaking, Improper Fermentation and Improper Drying
and Quality Defects of Cacao Beans. Retrieved on November 2017
from
http://bafs.da.gov.ph/images/Approved_Philippine_Standards/PNS
-BAFS104-2011CodeofPracticeforPhilippineCocoaBeans.pdf

Codex Alimentarius Commission. Recommended International Code of

General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 4 2003).
Retrieved on November 2017 from http://www.fao.org/fao-who-
codexalimentarius/shproxy/ru/?lnk=1&url=https%253A%252F%2
 51

52Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%25
2FCAC%2BRCP%2B58-2005%252FCXP_058e.pdf

Consultative Board on the World Cocoa Economy. Manual of Best Known

Practices in Cocoa Production (CB/16/2). Document reviewed by the
Consultative Board at its 16th meeting in Berlin last 26 May 2008.
Retrieved on November 6, 2017 from
http://bafs.da.gov.ph/images/Approved_Philippine_Standards/PNS
-BAFS104-2011CodeofPracticeforPhilippineCocoaBeans.pdf

Daniel Owuso 2017, Technology Consultancy Center (TCC), KNUST, and

MIT CLab, International Development and Innovative Network (IDIN).
Retrieved on November 2017 from
https://www.idin.org/sites/default/files/resources/KNUST%20Coc
oa%20Pod%20Splitter%20Daniel%20Owusu%20Spring%202017.pd
f

Diczbalis, Y., Lemin, C., Richards, N., and Wicks, C. (February 2010)
Producing Cocoa in Northern Australia, RIRDC Publication No 09-
092 https://rirdc.infoservices.com.au/items/09-092. Retrieved on
November 2017 from
https://rirdc.infoservices.com.au/downloads/09-092

Espino R.R.C. and J.V. Ramos (editors).2008. Cacao Technology Resource

Manual. Quezon City, Philippines: Department of Agriculture (DA,
DA Ginintuang Masaganang Ani (GMA) High Value Commercial
Crops (HVCC) Program and Cocoa Foundation of the Philippines, Inc.
(CocoaPhil). Retrieved on November 2017 from
http://bafs.da.gov.ph/images/Approved_Philippine_Standards/PNS
-BAFS104-2011CodeofPracticeforPhilippineCocoaBeans.pdf

Ghana – Engineers Design of a Cocoa Pod Splitting Machine (2010)

http://maxwellsci.com/print/rjaset/v2-622-634.pdf. Retrieved on
November 2017 from http://www.worldcocoafoundation.org/wp-
content/uploads/files_mf/adzima2010.pdf

Faborode, M. O. And Oladosun, G. A. (1991). Development of a Cocoa Pod

Processing Machine. The Nigerian Engineers. 26(4): 26-31. Retrieved
on November 2017 from https://www.scientific.net/AMR.367.725

International Cocoa Organization:http://thechocolatereview.com/where-

does-chocolate-come-from-/where-does-chocolate come-from.html.
 52

Retrieved from November 2017

http://www.magnumicecream.com/ph/the-history-of-
chocolate.html

Jabagun, J. A. (1965). A Mechanised Cocoa Pod Sheller. The Nigeria

Aquaculture Journal 2(1): 44- 45.Retrieved on November 2017 from
http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.584.248
1&rep=rep1&type=pdf

Kennemer Foods International (Palawan) Ike Guanio 0917-622-1597

esguanio@aol.com. Retrieved on November 2017 from
http://industry.gov.ph/wp-content/uploads/2015/11/Processed-
Cacao-Kennemer-Foods-Intl-by-Ike-Guanio.pdf

PCA-DRC XI/ PCARRD/ MS (Marcos Dumandan) & Simeon Fernandez (DA-

SMIARC). Retrieved on November 2017 from
http://cagayandeoro.da.gov.ph/wpcontent/uploads/2013/04/CAC
AO-PRODUCTION.pdf

Philippine National Standard for Cacao or Cocoa Beans (PNS/BAFPS

58:2008). Retrieved on November 2017 from
http://www.bafs.da.gov.ph/images/Approved_Philippine_Standard
s/PNS-BAFS130-2014-Code of Practice for the Prevention and
Reduction of Ochra toxin A in Philippine Cacao Beans.pdf

Philippine National Standard Code of Good Agricultural Practices for Fruit

and Vegetable (GAP-FVn) Farming (PNS/BAFPS 49:2007 ICS
65.020.20).

PlatCom Ventures Malaysia (undated) Patent Protected Cocoa Pod Splitting

Machine Available for Commercialization Retrived on November 2017
from
http://www.platcomventures.com/upload/projectms/P235_Machin
e_for_splitting_cocoa_pods.pdf

QDAF (April 2015) Mechanical Pod Splitter for Opening Cocoa Pods -
Technology Available with no IP Fees or Patents
https://www.daf.qld.gov.au/research/commercialisation
opportunities/technologyand-plant-varieties/mechanical-pod-
splitter-for-opening-cocoa-pod
 53

UTZ Certified.2008. Code of Conduct for Cocoa (Draft for Public Revision).
Retrieved on November 2017 from
https://utz.org/?attachment_id=3275
 54

APPENDICES
 55

Table 3. Clonal Pod and Bean Weight Evaluation of the Germplasm

Average Average Average Average Average Average Average

Bean
CLONE Fresh Length Width Thickness Wt. of Fresh No. of
Recovery
Varieties Pods of Pods of Pods of HUSK HUSK Beans Beans \
%
wt(g) (mm) (mm) (mm) (g) Wt. (g) Pod

W10 604.57 123.14 79.09 7.97 482.16 127.21 39.45 36.24

UF18 686.93 118.77 95.92 8.11 516.23 164.57 34.35 34.56

BR25 506.10 105.57 73.89 6.10 381.92 103.06 31.16 29.13

Table 4. List of Materials to be use

Flat bar Length(1.5, 1 pc Unit Price Total

0.75)

Angle bar Length(1/4 3 pcs, 1"x1" 100.00 300.00

2"x2",20”)

Mesh Screen M 1x1 250.00 250.00

Pillow Block Pcs 12 125.00 1500.00

Motor 2Hp, 1720 1 pc 6500.00 6500.00

rpm.
copper

Motor 1 Hp, 1720 1 pc 3000.00 3500.00

rpm,
bronze

Pulley 10” dia. 1” 1 pc 600.00 600.00

bore dia.
 56

12” dia. 1” 1 pc 800.00 800.00

bore dia

5” dia. 1” 1 pc 280.00 280.00

bore dia.

Plane Sheet Length 2 pc 960.00 1,920.00

Sprocket Teeth 50, 43, 16, 120x3+280+400 1,040.00

15, 14

Chain Pitch(428 4pc 5/8 285, 400, 685.00

H)(5/8”)

Round bar Length 2 pcs 75.00 150.00

Flat bar Length 3 pcs 165.00 495.00

Bolts and #9,10, 12, 20x5 100.00

knots 14

U.S

Shaft Length (1”) 2 20.00 40.00

Circuit breaker 2hp 2, 1.5 295+400, 495.00

Welded Invented 1 pc 500.00 500.00

Sprocket with
8 dia
wooden
(conveyor
support)

V-belt 1” type B 3 pcs 280.00 280.00

shaft 120 120.00

Blade 5-10mm 2 pcs 2,000 2,000.00

blade

Labor Cost 16,000 16,000.00

(including
machinist)

Total Cost 37,555.00

 57

Gantt chart of Activities

This proposed plan will be systematically followed during the conduct

of the study.

Table 5. Gantt chart of activities

Activities January February March April May

Gathering of
Initial Data for
Cacao Pod
Breaker with
Bean Separator
Planning of
Design
Fabrication of
Design
Testing and
Evaluation of
the Machine
Data Analysis
and
Interpretation
58