INDUSTRIAL TRAINING

EXPERIENCE AT FTN COCOA

PROCESSOR PLC

JAYEOLA ENIOLA
AGR/017/18130
FOOD SCIENCE AND TECHNOLOGY
COLLEGE OF AGRICULTURE, ENGINEERING AND SCIENCES
BOWEN UNIVERSITY IWO.
 FTN PLC AT A GLANCE
 FTN was established in 1991 as fantastic
traders Nigeria limited
In 1995, the company commenced cocoa
processing with stanmark cocoa processing
company limited for production of butter and
cake/powder
The company established strong bond with
- Local companies -cocoa processing Ile-
Oluji, Nestle Nig Plc, Promasidor Nig Ltd.
- International companies -Trading and
Services France, Union Chocolate
Poland, Theobroma Netherland etc.
FIG 1: ORGANOGRAM OF THE COMPANY
 DEPARTMENTS IN THE COMPANY

ADMINISTRATION
LOGISTICS
QUALITY CONTROL
PRODUCTION
ENGINEERING
STORE
UTILITY
SECURITY
 QUALITY CONTROL DEPARTMENT
ENTRANCE CONTROL
 HEALTH SAFETY AND ENVIRONMENT
SENSORY AND EVALUATION
MICROBIOLOGY LABORATORY
CHEMISTRY LABORATORY
 QUALITY PARAMETERS
Cut test analysis :  Residue:

-Percentage of slaty, Spec - 0.50

- Percentage of mouldy,
-Percentage of germinated pH value:

-Percentage of insect damage - Natural cocoa - 5.6 to 6.3

-Percentage of flat - Alkalised cocoa - 6.8 to 7.2

 QUALITY PARAMETERS CONT...
Moisture test:
- The amount of moisture in the sample given as percentage of the sample’s
original (wet) weight usually 7.5%
Free Fatty Acid (FFA) test:
It provides a measure of rancidity in an oil or food product - 0.05 – 1.75
Residual Butter Content (RBC):
Butter content in cocoa – 12%.
Shell Test:
- shell in nibs - 2.00%
- nibs in shell - 0.40%
GOOD MANUFACTURING PRACTICES (GMP)
It is an operational requirements
necessary to enable a food
business to produce food safely.
Guidelines on cleaning of
factory
Guidelines on personal hygiene
Guidelines on cleaning of
equipment
Guidelines on fumigation
 Cocoa beans

Cleaning

Roasting
120-1500C

Winnowing

Nibs Shell

Milling

Treatment
1210C and Pressing Cocoa Cake Kibbling
Alkalizing

Crude Butter Bagging as

Conditioning Kibbled Cake

Centrifugation
Tempering and Filtration Pulverization

Tempering
Cocoa Liquor
Cocoa Powder

Cocoa Butter

FIG 2 : FLOW CHART OF COCOA PROCESSING

 HAZARD ANALYSIS CRITICAL CONTROL
POINTS (HACCP)
It is a preventative food management
system in which every step in the
manufacture, storage and distribution of
a food product is analysed for
microbiological, physical and chemical
hazards.
Establish HACCP team
Describe the product
Identify the product intended use
Draw the commodity flow chart
On site confirmation of flowchart
Identify and analyse hazard
Determine critical control points
Establish entrance units on HACCP
Establish a monitoring procedures
Establish a motive action
Verify the HACCP plan
Keep records
 RECOMMENDATION

o The company should be willing to accept and encourage student that are seeking
for IT placement.
o Organization and industries should give SIWES the opportunity to participate in
every department or unit to enable more knowledge to be acquired by the
students.
 CONCLUSION

The industrial training was very educating and exciting.

 The programme exposed me to industrial applications of some food processing
techniques.
 I gained a self-reliance and innovative abilities.