Mechanised Removal of Cocoa Beans from the Pod and Strategies to Optimize the Technique: A Review

Abstract

Confronted with problems associated with removing cocoa beans, methods, technologies and equipment have been developed and applied over the years. This paper comprehensively reviews the most effective method and technology to split cocoa pods and remove the beans. The working principle of the technique was explained with the cocoa pod opening mechanism, structures applicability and cost of the working method. The forces involved in opening cocoa pods are shearing, compressive, and impact depending on the machine type and the process used. The techniques applied in opening cocoa pods are grouped into traditional (manual) and improved (mechanised). The manual method of opening the cocoa pod is time-consuming and prone to accidents leading to injury to beans and farmers. The strength of the labour force available during harvest also affects the manual method. When cocoa beans are damaged, they deteriorate and are not appropriate for fermentation. The mechanised splitting has a high initial investment but very fast and reduced losses. Information gathered on cocoa pod mechanization shows that despite the countless efforts in developing various opening mechanisms. a high bean damage ratio and separation problems are still yet to be controlled. The current trends and techniques in cocoa pod opening mechanisms are also presented.