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


  • Vinicius Costa Miguel Universidade Estadual de Santa Cruz (UESC)
  • Diego Castro Fettermann Universidade Federal de Santa Catarina (UFSC) - Brasil


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


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.

Author Biographies

Vinicius Costa Miguel, Universidade Estadual de Santa Cruz (UESC)

Departamento de Ciências Exatas e Tecnológicas (DCET)

Diego Castro Fettermann, Universidade Federal de Santa Catarina (UFSC) - Brasil

Departamento de Engenharia de Produção e Sistemas


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