For sides presentation

1. AN
ORAL PRESENTATION
ON
STUDENTS INDUSTRIAL WORK EXPERIENCE SCHEME
UNDERTAKEN AT
PREMIUM COCOA PRODUCTS (ILE-OLUJI) LTD.
PRESENTED BY
AROWOLO BLESSING JANET
ICH/18/825
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2. PRESENTATION OUTLINE
• COMPANY PROFILE
• ORGANOGRAM
• PRODUCTION FLOW CHART
• PRODUCTION OF COCOA BUTTER
• QUALITY CONTROL AND ASSURANCE OF COCOA BUTTER
• CONCLUSION
• RECOMMENDATIONS
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3. COMPANY’S PROFLE
Premium Cocoa Products (Ile-Oluji) company was incorporated on the 1st of April
1980 and started its operation on the 31st of May 1984
The company has the capacity to process about 30,000 tons of raw cocoa beans
annually to produce their finished products.
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4. MANAGING DIRECTOR
GENERAL MANAGER
OPERATION
PLANT ENGINEERING
MANGAER
PRODUCTION
MANAGER
COMMERCIAL
MANAGER
SUPERVISORS
PROCUREMENT
OFFICER
SALES &
EXPORT
OFFICER
MAINTENANCE
BOARD OF DIRECTORS
COMPANY’S
ORGANOGRAM
ADMIN
MANAGER
ASST AUDIT MANAGER
QUALITY
CONTROL
MANAGER
FINANCE MANAGER
ACCOUNTANT STORE OFFICER
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5. PRODUCTS OF THE PREMIUM COCOA COMPANY
• COCOA POWDER
• COCOA LIQUOR
• COCOA CAKE
• COCOA BUTTER
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6. 6
PRODUCTION FLOW CHART
COCOA BEANS
DESTONNING
MICRONIZING
BEANS CLEANING
BREAKING & WINNOWING
NIBS TREATMENT
ROASTING
LIQUOR PRESSING
NIBS MILLING
CAKE KIBBLING
BUTTER REFINING
PULVERIZATION
BAGGING
TEMPERING
PACKING
MATURATION
SHELL
PACKING
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LIQUOR PRESSING

7. BUTTER PACKING SECTION AND BUTTER TANK
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8. THE QUALITY CONTROLAND ASSURANCE DEPARTMENT (QCAD)
This Department is saddled with the responsibility of determining the quality of
cocoa and its products; from the raw material to the finished products. The major
responsibility of the department is to ensure quality control of all the production
stages and processes.
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SECTIONS OF QCAD
i. Produce Section
ii. Analytical Section
iii.Microbiology Section

9. ANALYTICAL SECTION
This is the section where the process line samples are
analyzed to ensure that high quality standards are
met. One of the analysis carried out is the
Determination of Acid value (AV)/Free Fatty Acid
(FFA) of Cocoa Butter
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10. DETERMINATION OF ACID VALUE (AV) AND FREE FATTY
ACID (FFA) CONTENT OF COCOA BUTTER
Acid value
This is defined as the number of sodium hydroxide required to neutralize the free
fatty acid in one gram of fat, oil, resin etc. This method describes the determination of
the percentage of free fatty acid (FFA) of cocoa butter, expressed as % oleic acid. The
FFA can be recalculated into Acid Degree or into Acid Value
CH3(CH2)7CH=CH-(CH2)7COOH
OLEIC ACID
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11. 11
EQUIPMENT/APPARATUS/REAGENTS
 95% Ethanol
 0.1M sodium hydroxide
 Phenolphthalein indicator
 250ml conical flask
 Burette and Retort stand
 Hot plate Hot plate Burette and Stand

12. PROCEDURE
1. 5g of liquid cocoa butter was weighed into a 250ml conical flask(A)
2. 50ml of 95% ethanol was measured into another clean conical flask (B) and heated
for 15 minutes.
3. 8 drops of phenolphthalein indicator were added followed by 2 drops of 0.1M
sodium hydroxide added from a burette and shake the solution.
4. The hot ethanol was poured into the butter sample in flask A, swirled for a few times
to ensure thorough mixing
5. The mixture was heated and 2 drops of phenolphthalein indicator was added and
swirled The mixture was titrated while still hot against 0.1M sodium hydroxide.
6. The end point was attained when a change in colour to onion pink was observed12

13. Calculations
The FFA of the butter, expressed as oleic acid was calculated using the
following expression:
FFA = 2.82 x
𝑡𝑖𝑡𝑟𝑒 𝑣𝑎𝑙𝑢𝑒
𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑠𝑎𝑚𝑝𝑙𝑒 (5.000𝑔)
Acid value = 5.64 x
𝑡𝑖𝑡𝑟𝑒 𝑣𝑎𝑙𝑢𝑒
𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑠𝑎𝑚𝑝𝑙𝑒 (5.000𝑔)
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14. 14
REACTION OF OLEIC ACID WITH SODIUM HYDROXIDE

15. PRECAUTIONS
 Clean the bottom of the flask with tissue paper before placing it on the weigh
balance.
 Avoid splashes when swirling flask to mix the content
 Do not overshoot the end point
 Carefully shake the flask during titration to ensure a proper mixing.
 Avoid error due to parallax while taking the readings from your burette
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16. CONCLUSION AND RECOMMENDATION
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My Industrial placement in a cocoa company was highly fruitful. I learnt a lot
throughout this training that has aided in the growth of my industrial chemistry career.
It allowed me the chance to work with numerous equipment and performed several
chemical analyses on cocoa.
Conclusively, I would like to recommend that the University should collaborate with
her alumni in various industries and relevant sectors to help students secure
placement, this will enable students to start their Industrial training on time and also
help them to have smooth and gainful SIWES experience.

17. THANK YOU FOR LISTENING
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