1. Breadfruit Flour Grinder
Team P16482
Jared Farber
Cody Jones
AJ NaDell
Liz Stoyan
Andy Testa

2. Agenda Team Introduction Background Problem Statement
Stakeholder Identification
Use Scenario
Customer Requirements
Benchmarking
Engineering Requirements
House of Quality
Risk Assessment
Project Plan Draft

3. Background Borgne, Haiti - agricultural economy
Breadfruit - short shelf life
Begins to rot 1-3 days after ripe
Preserve breadfruit - make flour
Cooperative of farmers, 7 “sections” in Borgne
One location to house breadfruit flour production for area
Shredding and drying components solved
Grinder development = last step

4. Problem Statement Current State 1. University of Michigan attempt:
the hand crank extremely hard to turn
a bucket was used as collection unit - was not sturdy
rollers tended to slide out of place during operation
2. An MET design team from RIT used bike power. However:
the grinder did not have sufficient capacity
the collection unit was insufficient
the grinding mechanism often became clogged.

5. Problem Statement Desired State An ideal breadfruit grinder needs to:
be sturdy and made from inexpensive materials
use human power as opposed to electricity/fuel
use minimal water for cleaning
be able to be transported by truck
be composed of food safe materials
produce consistent flour grain size output
operate for at least 5 years without replacement parts

6. Stakeholders Farmers in Borgne, Haiti Consumers of breadfruit flour
End users, will use it to make profit
Consumers of breadfruit flour
Need a quality product
Sarah Brownell
Customer, has worked with associated cooperative
Fondation Dauphin
Customer, supporting cooperative

7. Use Scenario

8. Customer Requirements
Resources for identifying requirements
PRP - team P15482’s requirements
Problem statement breakdown
Customer interview responses
Current shredder prototype
Past grinder attempts and inadequacies

9. Customer Requirements

10. Benchmarking
Compatible Technology International (CTI) breadfruit processing tools
“emerging technology” - unclear if it is commercially available yet
Not many technical specs listed
5 kg/hr production rate
Mesh size information
CTI has other manual grinders

11. Benchmarking “Pedal Operated Flour Mill”
Department of Mechanical Engineering
Yashavantrao College of Engineering, India
Again, this was a report, not commercially available.
Reported ideal operating speed relating to Watts of power required from user

12. Engineering Requirements
Resources for determining requirements
Customer Requirements
Customer Interview Responses
PRP - Team P15482’s Engineering Requirements
Spoke with Sam Huselstein
Adjusted accordingly
Benchmarking and Research

13. Engineering Requirements

14. House of Quality

15. House of Quality

16. Draft Risk Assessment
The following could risk successful outcomes of our goals and deliverables:
Finding a reliable supply of breadfruit
Being unable to reuse past prototypes’ grinding mechanism(s)
Going over budget by purchasing grinding mechanism
Machining resources unavailable
Prototype requires too much effort to operate and causes fatigue, or grind mechanism becomes jammed
Grinder becomes clogged
Shred sizes are too large to be ground and/or grinder does not produce consistent flour quality
Pinch point occurs from use of crank
Injury occurs from exposed sharp parts / grind mechanism is not enclosed
Bike power is demeaning to users
Grind mechanism is not food safe and flour is contaminated
Process results in a significant amount of breadfruit waste

17. Draft Risk Assessment

18. Project Plan Draft

19. Project Plan Draft

20. Next Steps Three Week Plan Finish breadfruit research
How to obtain breadfruit out of season
Determine effectiveness of previous iterations
Michigan
P15482
Grinding mechanisms
Stainless steel vs. stone
Durability
Grain consistency
Food safety information
FDA guidelines