DESIGNING TOMORROW’S COCOA FERMENTATION SOLUTION: A PRELIMINARY CONCEPTUAL FRAMEWORK
Authors: Ayuni, F. F.1*, Tee, Y. K.1, Khairul Bariah, S.2 and Hafize, M. A.W.1
Journal Issue: Malaysian Cocoa Journal, Volume 16/2024
Keywords: Cocoa fermentation, mechanical fermentation solution, human-centered design, cocoa bean quality
Published On: 1/10/2024
Abstract
This concept paper introduces an innovative approach to revolutionize traditional cocoa fermentation methods. It does so through the exploration of advanced design principles by incorporating the human-centered design approach. Focused on hygienic advantages of the alternative materials, enhancing efficiency and sustainability in cocoa processing, the preliminary conceptual framework establishes the foundation for a future mechanical solution. A thorough approach that incorporates design thinking and user-centered design has been adopted. The testing phase will also involve various assessments using wet cocoa beans. This iterative process allows continuous refinement based on feedback and real-world testing. It satisfies the technical specifications as well as the requirements and preferences of cocoa practitioners. This study also highlights the role of quality evaluation in understanding the influence of the mechanical cocoa fermentation box on the overall quality of cocoa beans. The anticipated outcome of this project is the creation of an innovative mechanical cocoa fermentation box. It is designed not only to meet the technical requirements but also to align with the needs and traditions of cocoa farmers, fostering a future where technology uplifts the human experience in cocoa farming while contributing to the production of premium cocoa beans.