Use of DMAIC as a Tool for Loss Reduction: an application in Cocoa Processing

Vinicius Costa Miguel, Diego Castro Fettermann

Abstract


The DMAIC method (Define, Measure, Analyse, Improve and Control) has performed a useful tool for structuring process improvement projects. This article aims at applying the DMAIC method to improve cocoa processing industry. The improvement project prioritized pressing process, identifying major problem as waste of raw material during processing. The implementation of the proposals provide for a reduction of 80% losses in the process, representing 24 tons of cocoa processed for one year.


Keywords


DMAIC; Cacau; Melhoria contínua; Seis sigma; agroindústria; Theobroma cacao

References


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