KWAME NKRUMAH UNIVERSITY OF SCIENCE AND TECHNOLOGY,

KUMASI, GHANA

COLLEGE OF AGRICULTURAL AND RENEWABLE NATURAL RESOURCES

DEPARTMENT OF AGRICULTURAL MECHANISATION

PROJECT TITLE:

DESIGN REQUIREMENT FOR A COCOA POD CRACKER: A CASE STUDY OF

COCOA FARMERS IN NEW TAFO AKIM

A PROJECT REPORT SUBMITTED TO THE DEPARTMENT OF AGRICULTURAL

AND BIOSYSTEMS ENGINEERING, COLLEGE OF ENGINEERING, IN PARTIAL

FULFILMENT OF THE REQUIREMENTS FOR THE BSC. (HONS) DEGREE IN

AGRICULTURAL SCIENCE (OPTION MECHANISATION)

SUBMITTED BY:

DANIEL OKYERE

SUPERVISOR:

ING. JOSEPH AVEYIRE

MAY, 2017.
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 DECLARATION

I hereby declare that this project report is my personal work and contains to the best of my

knowledge, no materials previously published by another person or material which has been

accepted for the award of any other degree, except where due acknowledgement has been made in

the text.

DANIEL OKYERE ……………......... ....…………

STUDENT ID (20333844) Signature Date

Certified By:

ING. JOSEPH AVEYIRE …………..……. ..............…….

(SUPERVISOR) Signature Date

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 DEDICATION

I dedicate this project report to the Lord Almighty, my late mother Mrs. Elizabeth Okyere and
Dr.Kwesi Prah Thomford.

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 ACKNOWLEDGEMENTS

I wish to express my profound gratitude to the Almighty God for the numerous blessings, divine

protection and direction throughout my studies.

I would like to express my sincere gratitude to my supervisor, Ing. Joseph Aveyire, a lecturer at

the Department of Agriculture and Biosystems Engineering, KNUST for the guidance, advice and

support throughout the study period. I am grateful for his patience, critical reading and many

suggestions for my thesis. I am also thankful to Dr. Kwesi Prah Thomford, a lecturer at the

Department of Herbal medicine, KNUST who supported me financially and academically

throughout the study period.

I am grateful to Mr. Noah Lanyon and staff of Counsel of Scientific and Industrial Research,

Airport Residential Area, for their support during the questionnaire administration. My heartfelt

appreciation goes to my lovely father, Mr Emmanuel Okyere, Sisters; Abigail Okyere and

Agustina Okyere and friends for their support and encouragement to pursue this course.

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 ABSTRACT

Cocoa is Ghana’s main export crop and the country is renowned for its quality cocoa beans leading

to a priced premium on the international market. However little attempt has been made by

engineers and existing cocoa pod cracking machines have been rejected by farmers. Hence, the

need for a pod cracker designed to meet the financial, technical and social cultural requirements

of cocoa farmers. In this study, a survey was undertaken involving 30 farmers and a laboratory

experiment to measure the physical properties were carried out at the New Akim Tafo in the

Eastern Region and Crop Research Institute (Fumasua-station) respectively. Data gathered was

then analysed using SPSS. Results from the study revealed that 77% farmers cracked their pods

manually using machete, fourteen farmers accidentally cut the bean whiles using machete during

pod cracking, 67% farmers have no idea about the existence of a mechanical pod cracker, and

however farmers were willing to buy the new cracker at an amount ranging from GH₵100-150.

This study has highlighted the dire need to have a technical, cost-effective and a socio-culturally

acceptable cocoa pod cracking machine.

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 TABLE OF CONTENT

DECLARATION ............................................................................................................................ ii
DEDICATION ............................................................................................................................... iii
ACKNOWLEDGEMENTS ........................................................................................................... iv
ABSTRACT .................................................................................................................................... v
TABLE OF CONTENT ................................................................................................................. vi
LIST OF FIGURES. .................................................................................................................... viii
LIST OF TABLES ......................................................................................................................... ix
LIST OF APPENDICES ................................................................................................................. x
CHAPTER ONE ............................................................................................................................. 1
INTRODUCTION .......................................................................................................................... 1
1.0 Background ......................................................................................................................................... 1
1.1 Problem Statement .............................................................................................................................. 3
1.2 Significance of Study .......................................................................................................................... 3
1.3 Aim of study ....................................................................................................................................... 4
1.4 Specific Objective ............................................................................................................................... 4
CHAPTER TWO ............................................................................................................................ 5
LITERATURE REVIEW ............................................................................................................... 5
2.0. The Historical View of Cocoa in Ghana ............................................................................................ 5
2.1 Economic influence Of Cocoa on Ghana’s Economy......................................................................... 5
2.2 Quality of Cocoa Beans ...................................................................................................................... 6
2.3 Botany of Cocoa ................................................................................................................................. 8
2.3.1 Root of cocoa ............................................................................................................................... 8
2.3.2 Stem of the cocoa ......................................................................................................................... 8
2.3.3 Inflorescence (flower) and fruit of the cocoa .............................................................................. 8
2.3.4 The seeds of the crop ................................................................................................................... 9
2.4 Varieties of Cocoa............................................................................................................................. 10
2.4.1 Criollo Variety of Cocoa ............................................................................................................ 10
2.4.2 Forastero variety of cocoa .......................................................................................................... 11
2.4.3 Trinitario Variety of Cocoa ........................................................................................................ 11
2.5 Products and Uses of Cocoa.............................................................................................................. 12
2.6 Adoption and Diffusion of Technology ............................................................................................ 12
2.6.1 Knowledge stage for Adoption and Diffusion of Technology ................................................... 13
2.6.2 Persuasion stage for Adoption and Diffusion of Technology .................................................... 13
2.6.3 Decision stage for Adoption and Diffusion of Technology ....................................................... 14

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 2.6.4 Implementation stage of Adoption and Diffusion of Technology ............................................. 15
2.6.5 Confirmation Stage of Adoption and Diffusion of Technology ................................................ 15
2.7 Adopter Categories for a Technology ............................................................................................... 16
2.7.1 Early Adopters ........................................................................................................................... 16
2.7.2 Early Majority ............................................................................................................................ 16
2.7.3 Late Majority ............................................................................................................................. 16
2.7.4 Laggards ..................................................................................................................................... 17
2.8 Fundamentals of Machine Design..................................................................................................... 17
2.9 Physical Properties ............................................................................................................................ 18
2.10 Mental Model and Engineering....................................................................................................... 19
2.11Technology Acceptance Model ....................................................................................................... 20
2.12 Human-Factor Engineering ............................................................................................................. 20
2.12 Some Examples of Cocoa Pod Crackers ......................................................................................... 21
CHAPTER THREE ...................................................................................................................... 23
MATERIALS AND METHOD .................................................................................................... 23
3.0 Research Design................................................................................................................................ 23
3.1 Study area.......................................................................................................................................... 23
3.2 Research Instrument.......................................................................................................................... 24
3.3 Sampling procedure .......................................................................................................................... 24
3.4 Data Collection and Analysis............................................................................................................ 25
3.5 Measurement of Physical Properties of Cocoa ................................................................................. 25
CHAPTER FOUR ......................................................................................................................... 26
RESULTS AND DISCUSSION ................................................................................................... 26
4.0. Participant Demographics ................................................................................................................ 26
4.0.1 Age ............................................................................................................................................ 26
4.1 Method for Processing Cocoa and Active Participation ................................................................... 27
4.1.1 Method Used by farmers in Pod Cracking ................................................................................. 27
4.1.2 Active participation of farmer’s in pod cracking ....................................................................... 27
4.2. Acres of Land under cocoa cultivation ............................................................................................ 28
4.3. Number of pods cracked with the machete per hour (cracking capacity) ........................................ 29
4.4 Amount spend on hired labourers for using machete to crack pods ................................................. 30
4.5 Assessment of farmers’ expectations on a mechanical pod cracker ................................................. 30
4.5.1 Power sources to draw the machine. .......................................................................................... 30
4.5.2 Machine’s ability to crack pods without extracting beans. ........................................................ 31
4.5.3 Multi-functional requirements ................................................................................................... 31
4.5.4 Safety requirements for the new cracker .................................................................................... 32

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 4.5.5 Cracking capacity of the new cracker ........................................................................................ 33
4.5.6 Selected weigh of cracker considered ideal by potential users. ................................................. 34
4.6 Aesthetic Qualities ............................................................................................................................ 34
4.6.1 Selected colour preferred by potential users for the new cracker .............................................. 34
4.6.2 Farmers choice of shape for the new cracker machine .............................................................. 35
4.7 Economics and marketing expectations ............................................................................................ 35
4.7.1 Farmers response to a 60%cost reduction cracking machine ..................................................... 35
4.5.3 Farmer’s willingness to use the new pod cracker machine ........................................................ 36
4.8 Fuel, choice of material and some physical properties of cocoa ....................................................... 37
4.8.1Choice of material for the pod cracker ........................................................................................ 37
4.9 Lab results and discussions on physical parameters of the cocoa pod .............................................. 37
CHAPTER FIVE .......................................................................................................................... 39
CONCLUSION AND RECOMMENDATION ............................................................................ 39
5.0. Conclusion ....................................................................................................................................... 39
5.1 Recommendations ............................................................................................................................. 39
REFERENCES ............................................................................................................................. 40
APPENDICES: ............................................................................................................................. 46

LIST OF FIGURES.

FIGURE 2.1: FRESH COCOA POD AND BEANS…………………….……….………......9

FIGURE 2.2: STEM AND ROOT SYSTEM OF COCOA…………………….….……..….10
FIGURE 2.3: COCOA PLANT WITH LABLED PARTS…………….………….…..…….10
FIGURE 2.4: VARIETIES OF COCOA…………………………………………………….11
FIGURE 2.5: ADOPTION OF TECHNOLOGY………………….…………….……….….17
FIGURE 2.6: TECHNOLOGY ACCEPTANCE MODEL………………….…………...….20
FIGURE 2.7: COCOA POD CRACKER……………………………………………………21
FIGURE 2.8: COCOA POD SPLITTER…………………………………………...…….….22
FIGURE 4.1: CURRENT METHOD USED IN POD CRACKING………………………...27
FIGURE 4.2: ACTIVE PARTICIPATION OF FARMERS IN POD CRACKING…..….…28
FIGURE 4.3: POWER SOURCE TO RUN THE MACHINE……………..……….……….31
FIGURE 4.4: MACHINE’S ABILITY TO CRACK PODS WITHOUT EXTRACTING
BEANS…………………….………………………………………………….…..………….31

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 FIGURE 4.5:MULTI-FUNCTIONAL REQUIREMENT………………….. …...…........…..32
FIGURE 4.6: FARMERS SAFETY REQUIREMENT FOR THE NEW POD
CRACKER…………………………………………………...……………………………….33
FIGURE 4.7: SELECTED COLOUR PREFFERED BY POTENTIAL USERS FOR THE
NEW CRACKER….………………………………………………….…………………..….35
FIGURE 4.8: FARMERS CHOICE OF SHAPE FOR THE NEW CRACKER
MACHINE…………………………………………………………………...……………….35
FIGURE 4.9: FARMERS RESPONSE TO 60% COST REDUCTION MACHINE………...36
FIGURE 4.10: FARMERS WILLINGNESS TO USE A NEW POD CRACKER
MACHINE……………………………………………………………………………………37
FIGURE 4.11: FARMERS CHOICE OF MATERIAL FOR THE CRACKE….....................37

LIST OF TABLES

TABLE 2.1: CATEGORIES OF DESIGN CONSIDERATION FOR THE POD

CRACKER……………………………………………………………………………………….18

TABLE 4.1: AGE DISTRIBUTION OF RESPONDENT………………………………………26

TABLE 4.2: ACRES OF LAND UNDER COCOACULTIVATION…………………….…….29

TABLE 4.3: NUMMBER OF PODS CRACKED WITH MACHETE PER HOUR……………29

TABLE 4.4: AMOUNT SPENT ON HIRED LABOURERS WHO CRACK PODS WITH THE
MACHETE………………………………………………………………………………….…...30

TABLE 4.5: EXPECTED CRACKING CAPACITY OF THE NEW CRACKER FROM

FARMERS VIEW POINT…………………………………………………….…………………33

TABLE 4. 6: SELECTED WEIGHT CONSIDERED IDEAL FOR THE NEW CRACKER BY

FARMER…………………………………………………………….…………………………..34

TABLE 4.7: SIZE OF WHOLE POD OF COCOA………….…….……………………………38

TABLE 4. 8: SOME PHYSICAL PARAMETERS OF THE VARIOUS COCOA

VARIETIES…………………………………………………...…………………………………38

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 LIST OF APPENDICES

APPENDIX 1: GENDER OF RESPONDENT…………………………………………45

APPENDIX 2: EDUCATIONAL STATUS OF RESPONDENT……………..………..46

APPENDIX 3: ANTICIPATED COST OF THE CRACKER………………………….46

APPENDIX 4: DEMOGRAPHICS AND TECHNICAL REQIREMENTS OF

QUESTIONNAIRE……………………………………………………………………..47

APPENDIX 5: ECCONOMICS AND ASTHEETIC REQUIREMENTS OF

QUESTIONNAIRE………………………………………………………………….…48

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 CHAPTER ONE

INTRODUCTION

1.0 Background
Agriculture has been the key player in Ghana’s economic development and growth. Averagely, it

accounts for about 40% of the country’s gross domestic product (GDP) and generates 55% of the

foreign exchange earnings (Ackah, 2012). The agriculture sector today employs about 51% of the

labour force in Ghana, and is the main source of income and sustainable employment for nearly

70% of Ghanaian rural folks. The cocoa industry alone employs close to about 60% of the national

agricultural workforce in the country (Gyimah-Brempong et al., 2006).

Cocoa production is one of the most lucrative and income generating venture for the country.

During the 2002 season, cocoa made up for 22.4% of the total foreign exchange earnings for

Ghana. This contributed 63.0% of the entire foreign export earnings accrued from the agricultural

sector. The impressive performance of the country’s economy in 2003 was mainly attributed to an

exceptionally strong output growth in the Agricultural sector (Anderson ,2009), which not only

made up for the services sector but moved the overall growth rate up from a projected 4.7% to

5.2%. In turn, an examination of the sector’s performance was exclusively on account of cocoa

production and marketing (Afoakwa, 2016).

The fruits from the cocoa plant are well known for their finished products, especially chocolates

which has medicinal values, such as the protection of people from heart diseases (Arfaoui et al.,

2007). This product is in great demand in Ghana due to its unique flavour and aroma that cannot

be substituted by other plants product (Akinnuli et al., 2015).

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The cracking of the cocoa pods is a size reduction process, which is targeted at extracting the cocoa

beans from their pods. The forces involved in cracking the cocoa pods could be compressive,

impact or shearing forces depending on the type of machine and process involved (Maduako et al.,

1994)

Cocoa cracking machine was built by Messiers Christy and Norris Limited of England and was

tried at Cadbury Brothers Cocoa garden at Ikiliwindi, Cameroon (Said et al., 2011). Two people

were required to operate the machine: one feeds the cocoa pods into the machine while the other

opponent collects the beans. The equipment breaks the pod by means of a revolving unsmooth

wooden cone mounted vertically inside a rough cylindrical metal drum.

Cocoa pods fed into the hopper move to the shelling section by means of Gravitational forces. The

beans pass through the meshes into a collecting wooden box, while the shell pieces drop out at the

open end of the rotary strainer.

An earlier machine, the Zink machine, uses several rotary jaws or toothed rollers (Faborode and

Oladosun, 1991). This machine had the problem of crushing the husks further into tiny parts, which

mix with the wet beans, and this posed a problem during separation. Faborode and Oladosun

designed, built and tested a machine to crack cocoa pods and extract the wet beans (Adewumi and

Fatusin, 2006).

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1.1 Problem Statement

All the stages of cocoa processing has been mechanised except the splitting of cocoa pods to

expose the beans inside and separating the beans from the split-open pods. Traditional method of

splitting the cocoa pods is a labour intensive and a slow process resulting in low productivity

(Ogunjimi et al., 2002). Although the job can generate decent income compared to general labour

in industrial sector, it fails to attract young workers to take up the job especially in developing

country like Ghana where job opportunity in industrial sector is deemed highly reputable.

Also, very little attention is given to the economic viability, cultural and the social compatibility

of most locally designed agricultural machine. This situation has created numerous problems and

complains as exemplified by the failure of the Zink cocoa pod machine. It is therefore essential for

any cocoa pod cracker to suit the requirements and specifications of potential users such as the

cocoa farmers in the New Tafo Akim.

1.2 Significance of Study

A good design requirements from potential users are essential for the design of any technical

system, which also brings about an acceptable design since the ideas and specification of targeted

users are also taken into consideration, this project will provide information for the design process

that will be readily accepted among the target farmers.

A good design requirement will also enhance the marketability of the cracker. The study will also

add valuable insight as part of the decision-making tool towards the successful implementation of

the technology. The results of this study may be utilised to develop improved models, and

implement effective engineering design strategies.

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1.3 Aim of study

The aim of this study is to attain the needed user specifications and requirements in aid of designing

of a cocoa pod cracking machine, which is well equipped with the ability to crack cocoa pods

effectively and efficiently as expected.

1.4 Specific Objective

1) To determine the financial commitment farmers are willing to make as part of their expenditure

on the cocoa cracking pod machine.

2) To determine social factors that will influence the engineering design process for the equipment.

3) To establish the technical requirements and preferences for the machine.

4) To determine physical parameters of the cocoa pod.

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 CHAPTER TWO

LITERATURE REVIEW

2.0. The Historical View of Cocoa in Ghana

In 1870, Tetteh Quarshie undertook a voyage to Fernando Po, about six years later he returned to

Ghana with several beans of the Amelonado variety (Kwamena-Poh, 2005).

Tetteth Quarshies planted the seeds at Mampong-Akuapem with some successful outcome. The

British colonial governor by then, Sir William Griffith encouraged him through the means of

establishing a cocoa botanical garden and putting measures in place in order to provide readily

available seedlings to farmers and urging farmers as well to work harder (Adams, 2014).

Friends and relatives also undertook the planting of cocoa when pods with beans inside were

distributed to them. Soon other farmers followed suit. It was only at this point that the Basel

Missionaries stepped into the picture, by importing large quantities of the crop into the country

(Briggs, 2014) .

From the Gold Coast, Ghana, cocoa beans or cuttings were sent to other countries like Nigeria and

Sierra Leone. The first documented merchandise of cocoa from the Gold Coast was made in 1893

with two bags being exported (Dumett, 1983). By 1911 Ghana was the world leading supplier of

cocoa, supplying the growing European chocolate market as at that time. The country’s exports

accounted for almost half of world output (Clarence-Smith, 2003).

2.1 Economic influence Of Cocoa on Ghana’s Economy

Cocoa is the single most important agriculturally exported cash crop and major source of foreign

exchange to Ghana.

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Cocoa accounted for 35.1% of agricultural exports, 4.3% of Gross Domestic Product (GDP) in

2007 and contributed to about 63% of the foreign exchange earnings from the agricultural sector

and employs about 3.2 million workers including smallholder farm families, farm owners and

service providers in Ghana. (Baffoe-Asare, 2013).

Again Cocoa continued to be the highest exported crop earner for Ghana accounting for 8.2 percent

of the country’s GDP and 30 percent of total export earnings (Page, 2006). Moreover, in 2010

exports of cocoa butter and paste to the USA increased dramatically from 32 million USD to 86

million USD, most likely because of the higher quality of cocoa products produced in Ghana (Dietz

et al., 2014). In terms of world cocoa exports, Ghana has maintained its position as the 2nd largest

exporter of cocoa beans for the period of 2005-2011. The country ranked 8th, 9th and 7th in cocoa

butter export in 2005, 2006 and 2009, respectively and moreover, in 2010 exports of cocoa butter

and paste to the USA increased dramatically from 32 million USD to 86 million USD, most likely

because of the higher quality of cocoa products produced in Ghana (Dietz et al.,2014).

Above all, the fact that agriculture (including cocoa) is the driving force of the economy simply

means a decline in this sector is likely to lead to a decline in the growth of the economy as a whole.

2.2 Quality of Cocoa Beans

International Cocoa Ordinance specifies the grading criteria and quality categories of commercial

cocoa beans (Kongoor et al.,2013).

Quality is defined by International cocoa trading bodies in terms of degree of fermentation and the

extent of defects present. Criteria at fermentation, proportion of broken beans, the degree of mould

and insect infestation and other adulteration (Lima and Nout, 2014).

6
Quality assessment of cocoa beans exported is an important factor to consider in the cocoa

industry, since this will automatically affect the quality of the final product. Dried cocoa beans

should be of good quality and free from all forms of abnormal flavours and damages.

Defects among cocoa beans includes flat beans, mouldy and geminated beans (Sukha, 2013). Off-

flavours in dried cocoa beans also include mouldy and smoky flavours.

In order to produce good quality chocolate, it is necessary that the dried cocoa beans should not

be excessively acidic, bitter or astringent, have a free acid content, beans must be free from live

insects, foreign objects, pest residue and harmful bacteria (Afoakwa, 2016).

The quality of cocoa can be determined physically by performing a cut test on the dried cocoa

beans according to Boating (2012), cut test is a physical analysis performed on the dried cocoa

beans to assess their quality. Before this is performed, it is necessary that, the cocoa beans are

properly fermented and completely dried, uniform in size and shape, free from broken beans,

fragments and small pieces, foreign materials, beans of abnormal odour or flavour, free from

admixture of any other seeds and impurities and have a moisture content of 6 – 8%.

Beans become mouldy when their moisture content is over 8% and brittle when their moisture

content falls below five percent. The cut test is performed on 300 beans of cocoa in every given

sample.

In the determination, beans are cut lengthwise through the middle, in order to expose the maximum

cut surface of cotyledons. After cutting the beans lengthwise, the beans are placed on a white board

to be examined and graded. Beans are examined for any form of defect.

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2.3 Botany of Cocoa

2.3.1 Root of cocoa

Cocoa has a tap root system as shown in Figure 2.1, which grows predominantly downwards with

only few branches, when the soil is deep and the growing condition is favourable, the tap root can

grow to a depth of about 150cm, the primary function of the root is anchorage, the main feeding

root are those which are from the taproot and grow laterally (Nair, 2010).

2.3.2 Stem of the cocoa

Cocoa plant grows in tiers as shown in Figure 2.1, the shoot of seedling that grows upward is called

“chupon which is the leaf buds of the basal shoots”, and after it growing to a height of 1-15m, the

growth of the chupon ceases, and three to five lateral branches arise as shown in Figure 2.2. These

lateral branches are called “fans” or “fan branches”.

The point at which fan arises is called “jorquette”, the process of formation of fans from jorquette

is called “jorquetting”, a layer of fans may be called a “tier” (Wood, 1998).

2.3.3 Inflorescence (flower) and fruit of the cocoa

Cocoa has a thickened leaf axils on the stem called the “cushion “which bears the flowers. The

number of flowers per cushion is up to 50.

Cocoa flowers are compressed cyme and has five each of sepal and petals, ten stamens in two

whorls and a superior ovary of five united carpels among the ten stamen, five of the outer whorls

are sterile (Nair, 2010).

Cocoa fruit is botanically a “drupe”, often called a “pod” the matured fruit consist of a thick husk

containing 30-40 seeds, the seeds are covered with a sugary mucilaginous coat called “pulp”, the

seed is held in position with the help of a placenta.

8
Cocoa pod can be green or reddish colour when matured, green pod changes to yellow when

matured and reddish pod to orange or yellow when matured. The pericarp is fleshy and thick

(Kurian, 2007).

2.3.4 The seeds of the crop

Seed of cocoa are called “beans”, as shown in Figure 2.1 consisting of the economic part. The pulp

covering the seed contains about 10-15 percent sugar and the size of the bean is of practical

significance and a minimum average size of 1g or a bean count of not more than 100 is usually

taken as the standard.

The number of bean per pod ranges from 30-60, each seed contains two convoluted seed

cotyledons, a small embryo and a thin membrane, the remains of which are endosperm, and a

leathery tester (Sethuraj et al., 1987).

Figure 2.1: Fresh cocoa pod and beans

Source (Asiam, 2010).

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Fig Figure 2.2: Stem and root system of cocoa Figure 2.3: cocoa plant with parts

(Rubiya, 2015) (Rubiya,2015)

2.4 Varieties of Cocoa

Cocoa as a cash crop can be grouped into three main varieties namely, Criollo, Forstero, and

Trinitario.

2.4.1 Criollo Variety of Cocoa

Figure 2.4: Variety (a), when ripe produces pods that are red or yellow, deeply furrowed, markedly

warty, conspicuously pointed, pod wall too thin, seed large, plump and almost round, cotyledon

white or pale violet, which are less astringent. The bean ferment quickly, but the yield is poor. It

produces the highest quality of cocoa but is susceptible to stress and not adaptable to all situations.

10
2.4.2 Forastero variety of cocoa

Figure 2.3: Variety (b), produces unripe pod with green colour, turning yellow on ripening with

inconspicuous ridges and furrowed. On the surface they are smooth, have rounded ends or bluntly

pointed in some situations.

Pods of the Forastero has flattened wall thick seed with fresh cotyledon that are deeply pigmented

and dark violet, giving an astringent product. Cocoa trees from this variety gives high yield and

are hardy but the quality is not comparable to Criollo. The bean takes 5-6 days for fermentation to

be completed (Niir Board Of Consultants & Engineers, 2005).

2.4.3 Trinitario Variety of Cocoa

Figure 2.3: variety(C), as the name suggest originated from Trinidad, it forms a genetic mixture of

Criollo and Forastero. These are heterogeneous and exhibit a wide range of morphological and

physiological characters. It is difficult to specify the characteristics of Trinitario, as they may have

pod and bean characters ranging from those typical to Criollos and that of Forester (Pua,2007).

Figure 2.4: Varieties of cocoa: (a) Criollo, (b) Forastero&(C) Trinitario.

(Josué et al., 2016)

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2.5 Products and Uses of Cocoa

Cocoa beans and pods have a lot of commercial values in them , the six major products derived

from the beans and pods are cocoa alcohol, cocoa spread, cocoa cake, cocoa powder, chocolate

and medicated soap respectively.

Cocoa powder plays an essential used in the bakery and beverage industry as a source of flavour

in biscuits, ice cream, dairy drinks and cakes (McCabe, 2012).

Aside its flavour essence, it is also used in the production of attractive coatings for frozen desserts.

Cocoa powder is also consumed by the beverage industry for example, for the preparation of

chocolate milk.

Besides the traditional uses in chocolate manufacture and confectionery, cocoa butter is also used

in the manufacture of tobacco and medicated creams (Kealey, 2000). It is also a traditional

medicine used among herbalist as a cure for burns, fever, malaria, rheumatism, snakebite and

wounds. It is reported to be antiseptic and diuretic (Jia et al., 2010).

2.6 Adoption and Diffusion of Technology

Diffusion of innovation is the process of communicating technology through certain channels over

time among members of a social system.

The successful implementation of a technology is strongly determined by; nature of the technology

which indicate how complex or simple the technology is, communication channels, adoption time

and the social system. A social system is defined as a set of interrelated units that are engaged in

joint problem-solving to accomplish a common goal (Sanson-Fisher, 2004).

Members or units of a social system may be individuals, informal groups, organizations, and

subsystems. The social system constitutes a boundary within which an innovation diffuses.

12
Adoption of technology model indicates how norms affect the diffusion of technology. Norms are

the established behaviour patterns for the members of a social system which are firmly adhered to

by members of the society.

Change agents are individual who attempts to “influence clients” technology-decisions in a

direction that is deemed desirable by a change agency (Rogers, 2010).

2.6.1 Knowledge stage for Adoption and Diffusion of Technology

According to roger (2010), an individual in this crucial stage learns about the existence of the

technology and seeks information about it. “What?” “How?” and “why?” are the critical questions

in the knowledge phase? During this phase, the individual attempts to determine “what the

technology is and how and why it works” (Mancini,2008). According to Rogers, the questions

exposes: (1) awareness-knowledge, (2) how-to knowledge.

2.6.2 Persuasion stage for Adoption and Diffusion of Technology

The persuasion step occurs when the individual has a negative or positive attitude toward the

technology, but “the formation of a favourable or unfavourable attitude toward a technology does

not always lead directly or indirectly to an adoption or rejection” (Sanson-Fisher, 2004).

Individual shapes his or her attitude after he or she knows about the technology, so the persuasion

stage follows the knowledge stage in the technology-decision process.

Furthermore, Rogers states that while the knowledge stage is more cognitive- (or knowing-)

centred, the persuasion stage is more affective- (or feeling-) centred. Thus, the individual is

involved more sensitively with the innovation at the persuasion stage.

Degree of uncertainty about the technology functioning and the social reinforcement from others

(colleagues, peers, leader etc.) affect the individual’s opinions and beliefs about the technology.

13
Close peers’ subjective evaluations of the innovation that reduce uncertainty about the innovation

outcomes are usually more credible to the ordinary individual (Sahin, 2006).

2.6.3 Decision stage for Adoption and Diffusion of Technology

At the decision stage in the technology-decision process, the end user chooses to accept or reject

the technology. While adoption refers to “full use of the technology as the best course of action

available,” rejection means not to adopt the technology (Rogers, 2010).

However, if a technology has a partial trial basis, it is usually adopted more quickly, since most

individuals first want to freely use the technology in their own situation and then come the state of

adopting or rejection contemplation. Experienced at second-hand can speed up the decision

process. However, rejection is possible in every stage of the decision process.

Rogers expressed two types of rejection: active rejection and passive rejection. In an active

rejection situation, an individual tries an innovation and thinks about adopting it, but later decides

not to adopt it (Llie, 2005).

Discontinuance decision, which is to reject an innovation after adopting it earlier, may be

considered as an active type of rejection. In a passive rejection position, the individual does not

think about adopting the technology at all.

Rogers stated that these two types of rejection have not been distinguished and studied enough in

past diffusion research. In some cases, the order of the knowledge-persuasion-decision stages can

be knowledge-decision-persuasion. Especially in collectivistic cultures such as those in Eastern

countries, this order takes place and group influence on adoption of an innovation can transform

the personal innovation decision into a collective innovation decision (Rogers, 2003). In any case,

however, the implementation stage follows the decision stage.

14
2.6.4 Implementation stage of Adoption and Diffusion of Technology

At the implementation stage, the technology is put into practice. However, uncertainty about the

outcomes of the technology still can be a problem at this stage. Thus, the implementer may need

technical assistance from change agents and others to reduce the degree of uncertainty about the

consequences (Rogers, 2003).

2.6.5 Confirmation Stage of Adoption and Diffusion of Technology

Basically, at the Confirmation Stage, decision already has been made, but at the confirmation stage

the individual looks for support for his or her decision. According to Rogers (2010).

Decision can be reversed if the individual is exposed to conflicting messages about the innovation.

However, the individual tends to stay away from these messages and seeks supportive messages

that confirm his or her decision. Thus, attitudes become more crucial at the confirmation stage

(Purzer, 2014).

Adoption curve of Roger is a model that classifies adopters of a technology into various categories,

based on the ideas that certain individuals are inevitably more open to adoption of new invention

than others. Is also referred to as Multi step flow theory, the groups involved are classified below

(Rogers, 2010).

Innovators for Rogers (2010), were willing to experience new ideas. Thus, they should be prepared

to cope with unprofitable and unsuccessful innovations, and a certain level of uncertainty about

the innovation.

Rogers added that innovators are the gatekeepers bringing the innovation in from outside of the

system. They may not be respected by other members of the social system because of their

boldness and close relationships outside the social system.

15
2.7 Adopter Categories for a Technology

2.7.1 Early Adopters

Compared to innovators, early adopters are more limited with the boundaries of the social system.

Rogers (2010) argued that since early adopters are more likely to hold leadership roles in the social

system, other members come to them to get advice or information about the technology (Simiyu,

2010).

Early adopter’s considered as role models, attitudes toward innovations are more important. Their

subjective evaluations about the technology reach other members of the social system through the

interpersonal networks, “early adopters put their stamp of approval on a new idea by adopting it”

(Medlin, 2001).

2.7.2 Early Majority

Rogers (2010) claimed that although the early majority have a good interaction with other

members of the social system, they do not have the leadership role that early adopters have.

Additionally, they are considered as thoughtful people, careful but accepting change more quickly

than the average, deliberators, however, their interpersonal networks are still important in the

technology-diffusion process (Hoyer, 2008).

2.7.3 Late Majority

Sceptic farmers who are willing to use new ideas or product only when the majority is using it.

Although they are sceptical about the innovation and its outcomes, economic necessity and peer

pressure may lead them to the adoption of the innovation. To reduce the uncertainty of the

innovation, interpersonal networks of close peers should persuade the late majority to adopt it.

16
2.7.4 Laggards

Laggards are the dominant traditional people caring for the old ways, are critical toward new ideas

and will only accept it if the new idea has become mainstream or even traditional (Rogers, 2010).

Figure 2.5: Adoption of Technology

(Rogers, 2010)

2.8 Fundamentals of Machine Design

Engineering designs involve a multitude of considerations, and it is a challenge to the engineer to

recognize all of them in proper proportion.

Although no simple checklist given here can be adequate or complete, it may be helpful to list in

some organized fashion the major categories involved (see Table 2.1).Traditional considerations

for the bulk or body of the component include a) strength, (b) deflection, (c) weight, and (d) size

and shape.

Traditional considerations for the surfaces of the component are (a) wear, (b) lubrication, (c)

corrosion, (d) frictional forces, and frictional heat generated. Often various design considerations

are seemingly incompatible until the engineer devises a sufficiently imaginative and ingenious

17
solution. Here, the objective of achieving a desired aesthetic appearance was seemingly

incompatible with cost limitations (Juvinall and Marshek, 2006).

Table 2.1 indicates investigations into the needed observations and the requirements needed to

build a pod cracker machine, to meet the required user standard (Robert and Kurt, 2003).

Table 2.1: Major Categories of design consideration for the pod cracker
Modern
Traditional Considerations Miscellaneous Considerations
Considerations

Materials Analysis Safety

Geometry Reliability and maintainability Ecology

Operating condition Ergonomics and aesthetics Quality of life

Component life Assembly and disassembly

Availability

Source (Juvinall and Marshek, 2006)

2.9 Physical Properties

Physical properties shows the unique characteristic way a material responds to physical treatments

which may involving mechanical, thermal, electrical, electromagnetic processes and many more.

Physical properties includes particle size and shape, bulk density, porosity, surface area,

coefficient of friction, sphericity and may more, these properties can be quantified, measured,

determines the state of a material and they are independent of the observer.

Good understanding of the way agricultural materials respond to physical, chemical and

mechanical treatments allows for optimum design of agricultural equipment (Plange, 2003).

18
Knowledge of physical properties is necessary for defining the right way agricultural material are

to be handled. It is common for the physical properties of a food to change during processing

operations. Not recognizing these changes can lead to potential processing failures.

Physical properties are the basis for agricultural machine design (Gope, 2012). Variation in shape

of a product may require additional parameters to define its size. The size of spherical particles

like peas or cantaloupes is easily defined by a single characteristic such as its diameter. The size

of non-spherical objects like wheat kernels, bananas, pears, or potatoes may be described by

multiple length measurements.

The longest diameter (major) and shortest diameter (minor) will adequately describe the size of an

ellipsoidal object such as grain kernel or potato (Figura,2007). The two dimensions are usually

measured perpendicular to one another. The size of irregular-shaped materials like bananas, okra,

requires more extensive considerations (Sahin, 2006).

2.10 Mental Model and Engineering

Knowing the consumer users of a machine to be designed makes it more marketable and in high

demand on the market for sale, basically the study of this worldwide accepted model enables

designer to tap into the market taste of the farmers (Grange, 2002).

The deepest form of understanding another person is empathy which involves a shift from

observing how you seem on the outside, to imagining what it feels like to be you on the inside

(Held, 2006). Designing something requires that you completely understand what a person wants

to get done. Empathy with the person is distinct from studying how a person uses something.

Empathy extends to knowing what the person wants to accomplish regardless of whether she has

or is aware of the thing you are designing (Morrison et al., 2010). You need to know the persons

19
goal and what the procedure and philosophy she follows to accomplish them. Mental models gives

you a deep understanding of people’s motivational and philosophical landscape in which they are

operating (Song, 2016).

2.11 Technology Acceptance Model

Lack of users acceptance to a technological outcome has long been a hindrance to the success of

technology (Huijts et al.,2012).According to research conducted by Davis, indicates why users

accept or rejects technology and how users acceptance is influenced by system design features,

perceived influences, perceived ease of use, attitude toward using and actual usage behaviour

(Hillmer, 2009).

Technology acceptance model produces an information picture of the mechanisms by which

design choices influence user’s acceptance of technology (Davis, 1993).

The diagram indicates the user machine relationship

Figure 2.6: Technology Acceptance Model

(Davis, 1993)

2.12 Human-Factor Engineering

Machines and systems needs to be operated, directed, and thoughtfully “instructed.” It takes people

to supply such inputs, be it by direct contact, remote control, or symbol communication, and man

is a most important and necessary component in the man-machine system; but, he is also the most

20
difficult to design into the system, because he is individualistic and his reaction to any specific

situation is not precisely predictable (Guastello, 2014).

If it were, the problem would be greatly simplified. easy predictability is, of course likely to remain

impossible ; and yet human beings will continue to be links in system, because they and they alone

can provide the quality, reasoning capacity, flexibility ,and adaptability required in designing,

fabricating, operating and maintaining machine and system (Grandjean. and Kroemer, 1997).

2.12 Some Examples of Cocoa Pod Crackers

Figure 5 and 6, indicate an example of a pod cracker for cocoa, it works precisely according to the

intensity of a force being exerted by the heavy load metallic object on the cocoa pod, the metallic

moulded object is suspended or hanged on a string as seen in the pictures

Figure 2.7: cocoa pod cracker

Source (Fatusin, 2006)

21
Figure 2.8: cocoa pod splitter

Source (Asiam, 2010)

22
 CHAPTER THREE

MATERIALS AND METHOD

3.0 Research Design

The study adopted a qualitative research design. An interview and questionnaire was employed a

very simple structure to enable the researchers cover all the research questions. Personal

observations will also be documented by the researcher to enable them better understand the

opinions of the respondents

3.1 Study area

The township of New Tafo is in the East Akim Municipality and is bounded by six districts namely

Atiwa District to the north, West Akim District to north west, Fanteakwa District to the East, New

Juaben to the south, Yilo Krobo District to the south east and Suhum-Kraboa-Coaltar District to

the west.

The main occupation in the municipality is farming, with about 65% of the working population

engaged in active farming. The most important cash crops cultivated are cocoa and coffee followed

by staples, like cassava, maize, plantain, oil palm and banana.

The farmers to be recruited for the study will be drawn from the cooperative unions currently

operational in the community. A sample size of 30 participants has been determined to have

statistical power to answer the research question based on the number of farmers in all the

cooperatives.

23
3.2 Research Instrument

For effective data collection, there is the need to design an appropriate document to solicit the

required information from respondents.

Internationally it is recognised that an essential element in the usage of questionnaire, is the pre-

testing of the questionnaire and related instructions. The objective of the pre-test is to test whether

the questions captured the needed information, the definition of its concepts and the instructions

for filling out the questionnaire as well as finding out if the respondents understand questions.

A combination of closed and open type of questions were employed in designing of the question.

The questionnaire was administered personally to the potential user of the cocoa pod cracker.

3.3 Sampling procedure

In view of the fact that the cocoa farmers in the municipality are too many to be visited individually

by the researcher and also for the fact that the population size is too big for every person to be

contacted, the purposive random sampling technique was used to select the sample.

Purposive sampling technique was used because these people were expected to have the first hand

information that provided the most needed information for the study, the power of purposive

sampling lies in selecting participants who will provide the richest information for in-depth

analysis related to the central issue being studied.

For the randomisation technique; the names of all the cocoa farmers in the New Tafo municipality

were obtained from the cooperative union. The names were written on separate pieces of paper

and folded nicely. The folded pieces of paper were put into a container with lid and shaken

vigorously.

24
3.4 Data Collection and Analysis

Statistical Package for Social Sciences (SPSS) version 9.0 was used to prepare and organize data

for analysis to test significance levels between variables at 0.05% level of significance.

Data was analysed statistically using descriptive and inferential statistics. Descriptive analysis

involved use of means, standard deviation and percentages.

3.5 Measurement of Physical Properties of Cocoa

Experiments were conducted to determine some basic physical parameters such as length and

diameter for 50 randomly selected cocoa pod, to enhance the design of the machine.

The experiment was conducted at the Crop Research Institute-Fumasua, where series of cocoa

related research are carried out. The lab work on the physical parameters of the cocoa pod was

carried out using a veneer calliper.

25
 CHAPTER FOUR

RESULTS AND DISCUSSION

4.0. Participant Demographics

4.0.1 Age
Nineteen to thirty-nine years formed 36.7% of total respondents, followed by 60-79years who

formed 33.3% of the population used, It is established that maturity is identified with a tremendous

decrease in muscle’s inherent ability to work effectively (National Research Council, 2004).lowest

age recorded were individuals of 18yrs and below representing 6.7% of participants.

Age 19-39 group involved in the study represented the most economically active group in Ghana.

The involvement of this section of population in cocoa farming is important to ensure continuous

food security (Guo, 2015).

However, the presence of children less than 18years should be of concern since there is a current

worldwide policy against the use of children of school-going age on cocoa farms.

Table 4.1: Age distribution of respondents

Age distribution of Frequency Percent Valid Percent Cumulative

Respondent Percent

≥18yrs 2 6.7 6.7 6.7

19-39yrs 11 36.7 36.7 43.3

40-59yrs 7 23.3 23.3 66.7

60-79yrs 10 33.3 33.3 100.0

Total 30 100.0 100.0

Source: Field Survey 2017

26
4.1 Method for Processing Cocoa and Active Participation

4.1.1 Method Used by farmers in Pod Cracking

Ninety-three percent of farmers indicated using the manual process of pod cracking whiles 7.0%

of the farmers used both manual and mechanical means for the pod cracking process Figure 4.1.

Lack of knowledge and operational skills in operating machines limits the interest of farmers in

mechanised farming processes(Derpsch et al.,2010), which makes machete usage the most

commonly used implement for pod cracking among cocoa farmers in New Tafo.

Both
Mechanical
&Manual
7%

Manual
93%

Figure 4.1: Current Methods Used in Pod Cracking

4.1.2 Active participation of farmer’s in pod cracking

Figure 4.2 indicates that, 66.7% of the farmers personally engaged themselves in cracking of the

harvested cocoa using machete and as a result of this, they can be presumed to have the needed

experience, knowledge and information to assist in answering of the questionnaire.

Three percent claimed not to crack cocoa. However, aside their active participation, negative

comments relating to health issue like cuts, eye straining, fractures and neck pains were put across.

27
Farmers, due to these health problems intends to retire early from the cocoa business in other to

protect and sustain their health, inferences that can be drawn from this results are that, cocoa

farmers using machetes are at high risk of injury, some of which may be life threatening .

Sometimes
30%

Not at all
Always
3%
66.7%

Figure 4.2: Active participation of farmers in pod cracking.

4.2. Acres of Land under cocoa cultivation

Forty six percent of the cocoa farmers interviewed had between 5-10acres of land for Cocoa

cultivation. Thirty-six percent of them farmed between 10-15 acres whiles 16.7% claiming to farm

15-20 acres, as clearly indicated in Table 4.2.

Table 4.2 reveal that majority of the farmers cultivated 5-10acres of land because they found

themselves in areas with high level of land litigation and fragmentation. However, considering

these acres of lands under cocoa cultivation and the manual means of pod cracking, the need for

more labourers would be required, which comes along with higher production and operational cost.

28
Table 4.2: Acres of land under cocoa cultivation.

Acres of land under cocoa Frequency Percent Valid Cumulative

cultivation Percent Percent

5-10acres 14 46.7 46.7 46.7

10-15acres 11 36.7 36.7 83.3

15-20acres 5 16.7 16.7 100.0

Total 30 100.0 100.0

Source: field survey 2017

4.3. Number of pods cracked with the machete per hour (cracking capacity)

Twenty six percent farmers were able to crack more than 50 pods/hour whiles thirty percent

farmers cracked between 25-30 pods/hour as indicated in Table 4.3. However farmers were still

not happy with the cracking capacity of the machete since they find it difficult to achieve their

cracking targets due to

Damages caused by the machete while cracking.

Table 4.3: Number of pods cracked with the machete per hour

Pod cracked with the tool per hour Frequency Percent Valid Percent Cumulative Percent

20-25 4 13.3 13.3 13.3

25-30 9 30.0 30.0 43.3

35-40 7 23.3 23.3 66.7

45-50 2 6.7 6.7 73.3

>50 8 26.7 26.7 100.0

Total 30 100.0 100.0

Source: field survey 2017

29
4.4 Amount spend on hired labourers for using machete to crack pods

Financially, from Table 4.4, 46.7% reported spending between 100-500 cedis on labour, 26.7 %

farmers spent between 500-1000 cedis and this same proportion employed the communal system

of cracking locally called “Nnoboa” in the Akan language.

Farmers claim the money spent on hired labourer on regular basis could have being channel to

other farm operation which were of significant importance to the progress of the cocoa business

Table 4.4: Amount spent on hired labourers who crack pods with the machete
Amount spend on hired labourers Frequency Percent Valid Percent Cumulative Percent

100-500cedis 14 46.7 46.7 46.7

500-1000cedis 8 26.7 26.7 73.3

Nnoboa 8 26.7 26.7 100.0

Total 30 100.0 100.0

Source: field survey 2017

4.5 Assessment of farmers’ expectations on a mechanical pod cracker

4.5.1 Power sources to draw the machine.

Nineteen respondent prefer a manually mean of drawing the machine, 7 respondent also suggested

the machine should be drawn by a tractor whereas the machine’s own engine power had 3response.

The other responses are reported in Figure 4.3, it can be said that 19 farmers are willing to involve

their manual power to draw the machine to a preferred location of their choice.

30
 20

15

Frequency
10 19

5 7
3
1
0
Machine's own Tractor power Man power none
engine power
drive power

Figure 4.3: Power sources to run the machine.

4.5.2 Machine’s ability to crack pods without extracting beans.

Eighty-three percent of respondents preferred a pod cracker which could crack pod without

extracting since a machine with that ability could stand a higher chance of damaging the cocoa

beans.

Seventeen percent reported no, since a machine without the ability to extract beans by itself would

still involve man power and inflict drudgery.

No
17%

yes
83%

yes no

Figure 4.4: Machine’s ability to crack pods without extracting beans.

4.5.3 Multi-functional requirements

According to 96.0 % of the farmers interviewed they would prefer a machine equipped with the

ability to perform other farm task, seven percent of the farmers responded in the negative

31
concerning the machines ability to crash the pod into minute pieces aside the basic pod cracking.

Farmers highlighted that a machine with such ability is highly susceptible to unexpected failures

and extra maintenance. It can also be said that farmers majority of farmers would be happy to use

a multipurpose pod cracker operations to be mechanized.

No
7%

yes
93%

Figure 4.5:Multi-functional requirement.

4.5.4 Safety requirements for the new cracker

Farmers, 97.0%, considered the safety of the equipment as paramount compared to other features

relating to the machine. Three percent farmers showed no interest in such a machine since they

felt restricted when using safety gadgets attached to a machine.

Farmers were also very uncomfortable with machines that came with a lot of complicated

instructions and precautions.

32
 no
3%

yes
97%
Figure 4.6: Farmers’ safety requirement for the new cracker

4.5.5 Cracking capacity of the new cracker

Response gathered from the survey, Table 4.8, indicated that farmers 20 %, were in high

expectation for a machine with cracking capacity ranging from 30-40pod/hour.

Twenty seven percent farmers also expect to see a machine with a cracking capacity of 20-

30pod/hour whiles 53% of the farmers strongly indicated that, they preferred a machine with a

cracking capacity ranging from 10-20pods/hour.

Table 4.5: Expected Cracking capacity of the new cracker from farmers view point

Cracking capacity of the Frequency Percent Valid Percent Cumulative Percent

new cracker

10-20 16 53.3 53.3 53.3

20-30 8 26.7 26.7 80.0

30-40 6 20.0 20.0 100.0

Total 30 100.0 100.0

Source: field survey 2017

33
4.5.6 Selected weigh of cracker considered ideal by potential users.

Preferred weight of the machine was between 10-15 kg as indicated by 53.3 % of respondents. A

summary of the preference for weight is indicated in Table 4.6.

Table 4.6: Selected weigh considered ideal for the cracker by potential users.

Expected weigh of cracker Frequency Percent Valid Percent Cumulative Percent

5-10kg 3 10.0 10.0 10.0

10-15kg 16 53.3 53.3 63.3

15-20kg 8 26.7 26.7 90.0

20-25kg 2 6.7 6.7 96.7

25-30kg 1 3.3 3.3 100.0

Total 30 100.0 100.0

Source: field survey 2017

4.6 Aesthetic Qualities

4.6.1 Selected colour preferred by potential users for the new cracker

Colours preferred by farmers with their respective percentages recorded as follow; blue 17%,

violet 3 %, red 23% and green 34 %.as shown in Figure 4.7.

Farmers also suggested that, their choice of colour were influenced by their social-cultural and

aesthetic values. According to Besbes (2009), farmers are particular about their choice of colours

because, colours to them can be used as a camouflage to scare predators.

34
 none Blue
23% 17%
Violet
3%

Red
23%
Green
34%

Figure 4.7: Selected colour preferred by potential users for the new cracker

4.6.2 Farmers choice of shape for the new cracker machine

Shape analysis shows that, 63.3 % of the farmers interviewed expressed a preference for a specific

shape, 33.3% were unconcerned about the shape with one participant failing to respond.

The preferred shape were spherical 36.7 %, square 33.3 %, oblate 13.3 % and 13.3 % not choosing

any of the options provided.

FREQUENCY

11
10

5
4

SPHERICAL OBLATE SQUARE NONE

EXPECTED SHAPES

Figure 4.8: Farmers choice of shape for the new cracker machine

4.7 Economics and marketing expectations

4.7.1 Farmers response to a 60%cost reduction cracking machine

Ninety seven percent farmers, as indicated in Figure 4.9, were in high support of a pod cracker

35
which could reduce their cracking cost by 60.0 % whiles 3.0% farmers, had no interest in a 60.0

% cost reduction machine since they claim from experiences that, such machine usually comes

along with severe problems in the course of it useful life span.

Additionally, the 97% farmers also gave an assurance that, they would recommend the new

cracker to other farmers only if it could achieve the targeted 60% cost reduction

No
3%

yes
97%

Figure 4.9: Farmers response to a 60%cost reduction machine.

4.5.3 Farmer’s willingness to use the new pod cracker machine

Farmers, 90 %, were willing to use the pod cracking machine, only 10 % of the farmers were not

willing to use a machine which could crack a pod.

Reasons for the non-willingness responses were due to the smallness of their farm size, sceptic

attitude toward technology and the notion that their names may be customised on the machine on

delivery.

36
 no
10%

yes
90%

Figure 4.10: Farmer’s willingness to use a pod cracker

4.8 Fuel, choice of material and some physical properties of cocoa

4.8.1 Choice of material for the pod cracker

Mild steel, 47%, and aluminium 40% were the most preferred materials by the farmers, with the
rest shown in Figure 4.27.
The reasons for these choices comprised durability, easy availability, low cost of material and a
smooth surface finishing .Farmers involved in the survey realised that with mild steel and
aluminium, diesel as the main source of fuel can be used to run the machine since plastic and
aluminium could catch fire easily
plastic
3%
Aluminium
40%

mild steel
47%

wood
10%

Figure 4.11: Farmers’ choice of material for the cracker

4.9 Lab results and discussions on physical parameters of the cocoa pod

Size classification of the pods is necessary because, it has an effects on machine’s performance
37
The results of this study showed that the pod max diameter and length ranges from 6.15-9.60 and
11.24-20.20 respectively.
Table 4.7: Size analysis of whole cocoa pods

Parameter Pod maximum Diameter Pod length

Frequency 50 50

Range 6.15-9.60 11.24-20.20

Mean 7.83 16.04

Standard deviation 1.07 2.40

Source: Lab result 2017.

Table 4.8,indicate the various varieties of cocoa available, Criollo was seen to have a soft texture,

Forester had a hard texture ,however Trinitario also had the most hard and smooth colour while

the Criollo according to the bean number analysis, it was seen to have the least,20-30 bean. Colour

analysis of the various varieties was carried out, the various colour was recorded, Red (Criollo),

Green (Forester) and Light colour (Trinitario)

Table 4.8: Some physical parameter of the various cocoa variety

PARAMETERS CRIOLLO FORESTERO TRINETARIO

Texture of pod soft hard Mostly hard and smooth

Number of Bean Per Pod 20-30bean 30 0r more 40 or more

Colour of Pod Hush Red Green Variable or light colour

Source: lab result 2017

38
 CHAPTER FIVE

CONCLUSION AND RECOMMENDATION

5.0. Conclusion

This study has highlighted the dire need to have a technical, cost-effective and a socio-culturally
acceptable cocoa pod splitting machine that will be used by cocoa farmers to increase, boost
productivity and enhance the quality of cocoa products to the highest possible level.

5.1 Recommendations

1. Stakeholders should invest and create the market for the pod cracker both nationally and
internationally.

2. Further studies should be carried out to obtain a nationwide view on the pod cracking machine.

3. I strongly recommend the manufacture of this cocoa pod splitting machine to improve the output
of cocoa farmers.

4. Informal workshops should be organized frequently for farmers on the best practices involved in
keeping the life span of the machine.

39
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 APPENDICES:

Appendix 1: Gender of respondent

Gender Frequency Percent Valid Percent Cumulative

Percent

Male 25 83.3 83.3 83.3

Female 5 16.7 16.7 100.0

Total 30 100.0 100.0

Appendix 2: Educational status of respondent

Educational Status Frequency Percent Valid Percent Cumulative Percent

Informal 6 20.0 20.0 20.0

Basic 7 23.3 23.3 43.3

Secondary 11 36.7 36.7 80.0

Tertiary 3 10.0 10.0 90.0

None 3 10.0 10.0 100.0

Total 30 100.0 100.0

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Appendix 3:Anticipated cost of machine from potential user
Anticipated cost of machine from Frequency Percent Valid Cumulative
potential user Percent Percent

50-100cedis 3 10.0 10.3 10.3

100-150cedis 22 73.3 75.9 86.2

200-250cedis 2 6.7 6.9 93.1

>250cedis 2 6.7 6.9 100.0

Total 29 96.7 100.0

Missing System 1 3.3

Total 30 100.0

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Appendix 4: Demographics and Technical requirements of Questionnaire

48
Appendix 5: Economic and Aesthetics Aspect of Questionnaire

49