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This research demonstrates the design and evaluation of a machine improving product quality while reducing food waste in cacao processing, indicating its role in environmental sustainability.
In today’s drive for sustainable development, innovative food processing technologies are vital not only for enhancing productivity but also for supporting biodiversity conservation and minimizing environmental impacts. This study presents the design and development of a chocolate de-bubbling machine that uses vibratory technology to remove air bubbles during the chocolate molding process. Beyond improving product quality, the machine contributes to environmental sustainability by reducing food waste, lowering energy consumption compared to traditional industrial alternatives, and utilizing locally available, durable materials. By supporting smallholder cacao processors, the device encourages sustainable cacao production systems that are often linked with agroforestry practices promoting biodiversity. Guided by the Input-Process-Output framework, the research involved needs analysis, design, fabrication, testing, and evaluation. Results revealed high acceptability ratings among end-users and professionals, with a grand mean of 4.6, confirming its effectiveness, user-friendliness, portability, and reliability. This study highlights the role of eco-innovations in promoting responsible production and consumption while contributing to biodiversity-friendly agricultural practices and environmental sustainability.
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