Part 1 ofCadbury Chocolate manufacturing Process:
Part 1 of Our Chocolate manufacturing process consist of following activities:
Procurement: Placing, receiving and storing the order for Cocoa beans which is the basic raw material from which chocolate is made
Testing: Testing the cocoa beans for size, flavor, aroma and for defects such as insects and mold.
Cleaning: Any and all types of foreign material is removed from the beans.
Roasting: The cocoa beans are now roasted to separate husk from the bean kernel
Cracking: The cocoa beans are then cracked in the machine
Winnowing: Here the small cracked husk particles is removed from the beans by subjecting the cracked mixture to air with enough velocity to blow away the lighter husk …show more content…
Hence, we must increase the accuracy of the testing method or develop a new testing method altogether to detect worms more effectively.
However, it is not necessary that inaccuracy in testing of cocoa beans for worms in the beginning is the sole reason for problem #1. It may be possible that testing of cocoa beans is accurate but worms enter in the chocolate through any other factors or a combination of testing and other factors.
For problem #2:
During the overall part1 of the process we don’t add anything to cocoa beans so as to influence the taste of the final product. But we do carry out roasting, cracking and winnowing to separate and remove the husk of the beans. This is a very important step in the overall process because even if tiny amount of husk particles remains with the beans it adds bitterness to the flavor of the final product. This problem can be addressed by using more advanced machinery and/or by frequent inspection …show more content…
The second solution depends on whether the research team issuccessful in building the said machine or not.
Though it will require a good amount of capital investment and some amount of workspace to install the new machine it will be well worth in the overall run.
93.00
94.00
95.00
96.00
97.00
98.00
99.00
100.00
101.00
1 2 3 4 5 6 7 8 9 10
P-values
Sample Number
P control chart for Efficiency of winnowing Process
Pvalue
Pbar
UCLp
LCLp
4
The third solution will require more effort from the management part to promote cleanliness as a company policy to develop a culture among workers to ensure as much cleanliness as possible at workspace.
For problem #2:
Re-winnowing: The efficiency of winnowing process can be increased overall by winnowing the mixture of husk and beans twice instead of once. This change in process will not affect factory layout or workplace design nor the process flow significantly but will increasetime production of chocolate.
The increase in efficiency due to re-winnowing is:
New overall efficiency = 0.9884(Expected efficiency) + [09884*[1-0.9884]] (increased efficiency) = 0.9998 = 99.98%
New Process flow
Part 1 of Our Chocolate manufacturing process consist of following activities:
Procurement: Placing, receiving and storing the order for Cocoa beans which is the basic raw material from which chocolate is made
Testing: Testing the cocoa beans for size, flavor, aroma and for defects such as insects and mold.
Cleaning: Any and all types of foreign material is removed from the beans.
Roasting: The cocoa beans are now roasted to separate husk from the bean kernel
Cracking: The cocoa beans are then cracked in the machine
Winnowing: Here the small cracked husk particles is removed from the beans by subjecting the cracked mixture to air with enough velocity to blow away the lighter husk …show more content…
Hence, we must increase the accuracy of the testing method or develop a new testing method altogether to detect worms more effectively.
However, it is not necessary that inaccuracy in testing of cocoa beans for worms in the beginning is the sole reason for problem #1. It may be possible that testing of cocoa beans is accurate but worms enter in the chocolate through any other factors or a combination of testing and other factors.
For problem #2:
During the overall part1 of the process we don’t add anything to cocoa beans so as to influence the taste of the final product. But we do carry out roasting, cracking and winnowing to separate and remove the husk of the beans. This is a very important step in the overall process because even if tiny amount of husk particles remains with the beans it adds bitterness to the flavor of the final product. This problem can be addressed by using more advanced machinery and/or by frequent inspection …show more content…
The second solution depends on whether the research team issuccessful in building the said machine or not.
Though it will require a good amount of capital investment and some amount of workspace to install the new machine it will be well worth in the overall run.
93.00
94.00
95.00
96.00
97.00
98.00
99.00
100.00
101.00
1 2 3 4 5 6 7 8 9 10
P-values
Sample Number
P control chart for Efficiency of winnowing Process
Pvalue
Pbar
UCLp
LCLp
4
The third solution will require more effort from the management part to promote cleanliness as a company policy to develop a culture among workers to ensure as much cleanliness as possible at workspace.
For problem #2:
Re-winnowing: The efficiency of winnowing process can be increased overall by winnowing the mixture of husk and beans twice instead of once. This change in process will not affect factory layout or workplace design nor the process flow significantly but will increasetime production of chocolate.
The increase in efficiency due to re-winnowing is:
New overall efficiency = 0.9884(Expected efficiency) + [09884*[1-0.9884]] (increased efficiency) = 0.9998 = 99.98%
New Process flow