Chapter 1

THE PROBLEM AND ITS BACKGROUND

This chapter includes the different essential elements: the introduction,

which contains the research rationale; the background of the study; the

conceptual framework; the scope and delimitation which identifies the major

variables, sub variables and the indicators; the significance of the study which

enumerates the beneficiaries of the study and the corresponding benefits each

will receive; and lastly, the notations.

Introduction

Fruit juices are worldwide consumables renowned for bringing a refreshing

experience to the consumer while altogether providing a high amount of nutrients

needed for the production of body energy and replenishment of anti-oxidants.

Throughout the years, fruit juice extraction techniques have evolved

drastically starting with the invention of grape pits dating back to 8000 BCE

where the makers of grape juice and wine fill the pits with freshly harvested

grapes and extract the juice by repeatedly stepping on the fruits with their bare

feet (Gat Foods, 2019). During the 16th Century, Italy started to regularly

produce lemonade as an import after the idea was conceived in the Middle East.

The mass production of lemonade was made possible by the hundreds and

thousands of people employed to extract the juice by squeezing lemons. And

soon after, in the 17th Century, orange juice followed the rise of lemon juice

(Muhammad Mushtaq, 2018).

Next to the popularization of fruit juices were the many researches done to

prove its numerous health benefits including its therapeutic power against cancer

and other diseases. However, despite the mass production of fruit juices, author

and raw food proponent, Dr. Norman Walker, still saw the need to make juicing

widely available. Thus, he invented the first juicing machine in the 1930s.

Then around mid-1950s, the Champion machine, the first masticating was

invented. The high speed (4,000 rpm) of the turning rod causes friction, which

heats the juice and destroys the live enzymes and other nutrients. And

eventually, in 1993, the world’s first twin-gear juice extractor, called the

Greenpower Juicer, was produced. The idea has been based on the old mortar-

and-pestle method of pressing out the maximum living nutrients from fruits and

vegetables without losing them to heat (Pat Crocker, 2017).

Here in the Philippines, aside from its health benefits and refreshing

factor, fruit juices are highly patronized because they serve as an alternative for

fruits and vegetables that are not available all year round.

This study focuses on creating a juice extractor that will help small to

medium scale farmers in maximizing their production of juices from their overage

of crops while minimizing the resources and effort exerted in the juicing process.

Background of the Study

 Through the years, herbalists and traditional medicine practitioners were

the ones that most commonly ground up different ingredients to make healthy

beverages. In time however, things started changing.

Freshly juiced fruit has become a staple in many diets–particularly those

of busy, health-conscious consumers who can save time making (and perhaps

even chewing) their food without nutrients being missing. Fruit juice has also

been linked to claims that it can help both weight loss and detox your system

(Brown, 2019). But even before the varying ways of preparing it, juicing had

always been manual.

In a study by Beley (2011), during the period of manual juicing where

juicers would have to use hands and feet for extracting and separating liquid from

fiber, the production rate would only go up to as high as 400 gallons of juice per

week for a juicing company made of 40 laborers. This amount of juice serves

only up to 25-45 households.

The individual credited with the advent of the first juicer is health

practitioner Norman Walker. In 1936, Walker worked on and released a

book called Raw Vegetable Juices. This breakthrough in the juicing technology

has ushered in further studies on mass producing juice extractors which made

juice outputs leaps and bounds higher than that of manual production outputs

(Panasonic, 2017).

However, despite developments in the juicing industry, the small time

juicing businesses in 3rd world countries have always been left behind in terms

of availability of low-cost yet efficient juice extractors.

 In the Philippines, juices have become a rising high-value commodity

among the community of health conscious consumers. This has become the

case since the continuous marketing of social media influencers and celebrities.

Health juices have slowly become a symbol of status and level of health

consciousness among young professionals aged 23-35 years old (Buzz, 2019).

However, the juicing industry has more to it than just providing health buffs a way

to derail themselves from horrible diets. More than it is a want, health juices are

definitely a need for those with real health conditions such as Type A and B

diabetes, Kidney issues, Blood issues, and more (Valdez, 2015). The

unavailability of health juices for the consumption of the general public has since

then been connected to the high prices of such products due to its high

production costs.

Within the Philippine agriculture, fruits and vegetables compromise a

strong and competitive sub-sector. This accounts for 31 percent (by value) of

agricultural output; and it has risen at a rate of 2.8 percent per year in the last

three decades compared to just 1.8 percent for agriculture as a whole (Briones,

2009).

In common with the remainder of agriculture, development of the fruits and

vegetables sub-sector is heavily dependent on technological change

(Weinberger and Lumpkin, 2007). For example, yield improvement for banana

and pineapple began in large plantations with access to international know-how,

which then spread to smaller farms; for mango, chemical spraying promoted its

area expansion and yield growth (David 2003).

 Hence, there is a correlation between the production of fruit juices and

access to better fruit juice extractors.

Conceptual Framework

The illustration below shows the research paradigm for the development

of Fruit and Veggies Extractor for Small to Medium Scale Farm.

 Design
Feasibility Construction
*Determine machine
*Determine Problem- specifications Design and Planning
More Efficient Way of Fabrication
Extracting Juice from *Determine auger Assembly
Overage Fruit and measurements Testing
Vegetable Crops of Modification
Small to Medium Scale *Gather Knowledge Evaluation
Farms Requirements: - Functionality
- Juice Extraction - Safety
*Identify
Objectives a Solution- - Auger Conveyor - Efficiency
More Efficient Juice Operation - Cost-effectiveness
Extracting
Generally,Machine
this study aims- toDesign
designand
andAssembly - Sanitation
fabricate a
through Fabricating of Motor, Belts, and ·
Existing
juice Machine
extractor with and Pulleys
the following characteristics:
Using New Auger
*Determine
1. Ability to extract juice both Software
from fruits and vegetables.
*Propose Project Plan Requirements:
- Auto of
2. Ability to preserve the seeds CAD
seed-bearing fruits and vegetables in order
*Get Approval on - SolidWorks
Project
to:Plan
*Gather Tools and · Output
*Assess
a) Expenses Equipment: and growing
Use them for germination ·
- Lathe Machine · More Efficient
seedlings. - Welding Machine Juice Extractor
- Electric Drills
b) Avoid having a bitter - Power
tasteTools
in the extracted

juices.

3. Multitask ability of peeling the fruit or vegetable, extracting juice, and

preserving the seeds.

4. Lower machine fabrication and production cost.

Significance of the Study

 The result of the study will benefit the following:

1. Small to Medium Scale Farmers – through the multitask function of the

fabricated juice extractor machine with the new auger, the farmers will

be able to produce the juice product with less human error, less human

work, increased speed production, and limited contamination during

the process.

2. Consumers- The consumers will likely to receive a fine quality taste

product, due to the elimination of bitterness caused by crushed seeds,

with a much cheaper price because of the shorter process in the

extraction of juice.

3. Future Researchers- this study and research will benefit future

researchers who will be conducting their study and research near this

line of work.

Scope and Limitations

The scope of this research works within the range of:

· Standard material selection to ensure the quality of the machine.

· Selecting Appropriate fruit for the season in order to maximize the

Freshness of the product.

· Proper measurement, application of right Cutting techniques and Welding

techniques.

· Proper assembling of parts for construction of the machine.

· Providing Data of the efficiency of machine for future use.

 The limitation of this study is as stated below:

· The juice extractor may be used for any kind of fruit and vegetable except

for banana and oil-bearing ones because the crops will undergo the

squeezing process and not pressing.

Definition of Terms

· Cake – the fruit/vegetable waste that is already squeezed. It is the residue

of juice extraction.

· Auger Screw - A screw conveyor or auger conveyor is a mechanism that

uses a rotating helical screw blade, usually within a tube, to move liquid or

granular materials.

· Extractor - a machine or device used to extract something.

· Pulp - a soft, wet, shapeless mass of material.

· Juice - the liquid obtained from or present in fruit or vegetables.