Arenga Rainforest Sugar

Designing a tool to enhance the experience of the Arenga Rainforest Sugar for coffee bar guests

Klara Kohler

Master graduation project Integrated Product Design, TU Delft August 2019 Master thesis I would like to thank my great supervi- I met a lot of very open and helpful own- Designing a tool to enhance the experience of Preface sors Rick and Bahar for supporting and ers, managers and waiters of cafés in Delft the Arenga Rainforest Sugar for coffee bar guests guiding me through this project. I appreci- and Den Haag, who took time to give me I selected this assignment for my grad- ated that you shared your knowledge and feedback and valuable insights at different MSc. Integrated Product Design uation project because it combines nicely experience with me, gave honest feedback points during this project. Also fellow stu- Faculty of Industrial Design Engineering my focus points of Sustainability, Food and that you pushed me to explore for me dents participating in my user study were Delft University of Technology Design and Material Driven Design, which new areas and try out different approach- a big help. The Netherlands I chose to add to my Integrated Product es. You gave me inspiration and helped Design master studies. I could learn a lot me focus and improve a lot. My family, friends and fellow students Chair of supervisory team: Rick Schifferstein during the past 5 years studying in Delft. were furthermore a huge help during the TU Delft mentor: Bahar Barati This graduation project is rounding off my I also want to thank Forestwise for the whole process, giving me feedback, inspi- Company: forestwise student time and I feel well prepared to great and meaningful assignment and the ration and good tips. Company mentor: Dirk-Jan Oudshoorn start working as a Industrial Design Engi- big freedom you gave me. neer. I want to specially thank my boyfriend Student: The PMB staff was amazing support in Christoph for your great support! Klara Kohler, 4355962 the workshop to build my prototype. [email protected]

August 2019 Summary Content

Forestwise wanted a suitable way to Synthesizing the insights into a Materi- The final design proposal is a grater Introduction...... �� 2 Design directions...... 28 Final Design...... 64 serve their Arenga Rainforest Sugar in al Experience Vision and Design Criteria made out of bamboo, which is placed on Project description...... �� 2 3D shape...... 28 Usage...... 64 Dutch cafés. This brown sugar comes leads to a variety of ideas, categorised into the café’s tables. It is filled with cylindrical Stakeholders...... �� 3 Pot...... 28 Outside...... 67 from Indonesia and is a tasty, healthy and 9 design directions. From those, 3 con- sugar blocks with chocolate-like texture. Problem definition...... �� 3 Shaker...... 29 Bamboo tube...... 67 sustainable alternative to regular sugar. cepts are worked out. The stencil shaker The café guest can grate sugar flakes by Goal...... �� 3 Slice...... 29 Decoration...... 67 It is wild-harvested from the Arenga palm concept makes use of the dark colour of rotating the base of the grater. A mecha- Final Design...... �� 4 Block...... 29 Mechanism...... 68 tree, which grows naturally inside the the sugar and puts a surprise illustration, nism turns and pushes the sugar blocks Approach...... �� 6 Syrup...... 30 Threaded cylinders...... 68 jungle. The Arenga sugar provides the depicting the rainforest’s biodiversity, on against a knife with two blades, shaving off Foam...... 30 Knife...... 69 local farmers with an income from their the milk foam of the café guest’s drink. The a layered spiral of flakes. Analysis...... �� 8 Lollipop...... 31 Ring...... 69 existing forests and motivates them to halt rainforest globe concept is a decorative, Product context ...... �� 8 Cookie...... 31 Sugar holder...... 70 deforestation and protect biodiversity. This round sugar pot from glass, depicting the The sugar comes out at the top of the Market trends...... �� 8 Piston...... 70 background story should be communicated eco-system of the Arenga tree and the grater in the shape of a flower. The user Benchmarking...... 10 Concepts...... 32 Handle...... 70 to end-consumers. rainforest. The selected concept of the can observe the sugar “growing” inside an Arenga sugar source...... 12 Stencil shaker...... 32 Usage for personnel...... 72 sugar block grater lets the user transform illustration of the rainforest, which is en- Forestwise...... 12 Rainforest globe...... 34 Refilling...... 72 The first analysis phase consists of re- traditional, hard sugar blocks into flakes. graved in the bamboo around. This lets the Rainforest...... 12 Block grater...... 36 Cleaning...... 73 search about the sugar’s source, the con- user experience how the sugar naturally Arenga palm tree...... 14 Story ...... 74 Selection...... 38 text of use, and the sugar’s characteristics. A more specific vision is defined to grows inside the biodiverse rainforest in Arenga sugar characteristics...... 16 Information material...... 75 Process taxonomy ...... 16 Applying the Material Driven Design meth- develop this concept. The metaphor of a Indonesia, contrary to being cultivated in Design detailing...... 40 Website...... 75 Technical characterisation...... 18 od stimulates to not take the granulated, opening flower bud describes the desired monoculture plantations. The background Vision...... 40 Business model...... 76 Experiential characterisation �� 20 brown Arenga sugar as given, but play with user experience. The sugar should be per- story of the sugar is illustrated with engrav- Metaphor...... 41 texture, shape and process to find a more ceived as natural and special. It is further- ings on the outside of the greater, show- Evaluation...... 78 Synthesis...... 22 Interaction qualities...... 42 suitable way to serve it. more desired to let the café guests explore ing how the sugar is wild-harvested and User study...... 78 Material Experience Vision...... 22 Product experience...... 43 the background story of the sugar and processed. The café guests become part Context...... 84 Design criteria...... 24 Design explorations...... 44 get actively involved in it, feeling curiosity, of the process by grating their own sugar Sustainability...... 86 Target group...... 26 Sugar blocks ...... 44 pleasant surprise and virtuousness. flakes to sweeten their drinks. This drives a Sugar flakes ...... 46 Conclusion...... 88 sustainable system of rainforest and local Tool...... 48 Recommendations...... 88 farmers. The sugar is presented as special Story...... 56 Personal reflection...... 89 and natural, in an attractive and novel way. Website...... 58 Consumer brand...... 58 References...... 90 The concept is tested with a working Prototyping...... 60 prototype and evaluated by users and Programme of Requirements...... 62 Appendix...... 93 cafés. User study...... 94 Project brief �� 106

1 Introduction

This chapter introduces the project and Their current range of products in- its stakeholders. The problem definition Project Description cludes Arenga Rainforest Sugar (used Stakeholders Problem Definition Goal and goal of the project are presented and as food ingredient or in coffee/tea), Cold- followed by an overview of the final design, This project is about developing a rain- Pressed Virgin Coconut Oil (used in food The stakeholders involved in this project There is a rising interest and aware- The expected outcome of this project to show how the problem was solved. Af- forest sugar-based product for forestwise or cosmetics) and Illipe Butter (a cosmetic are introduced in this chapter. The design ness about the origin and story of food is an Arenga sugar based product, to be terwards the approach and methodology (www.forestwise.earth). Forestwise is an ingredient). This project focuses on the student Klara Kohler selected the project, ingredients and their impact on society and served with hot drinks in Dutch cafés. It will are explained to follow along the design Indonesian based company, providing sus- sugar products. The sugar is harvested aligning it with her interests and learning environment. People are looking to make present the Arenga sugar in an interesting process and understand how the design tainable alternatives for the forest commu- from the Arenga palm tree, which naturally goals. TU Delft provides the supervisory more conscious decisions about their food. and appealing way, emphasizing its unique was developed. The project brief can be nities in Indonesia. They help them to earn grows in the rainforest and requires this team and sets requirements for the formal- Nevertheless sugar is currently not much qualities. Forestwise’s story about the sug- found in the appendix. an income from their existing rainforest, biodiverse surrounding. Rainforest sugar ities and content of the graduation thesis. valued as resource and its origin and story ar’s background will be communicated to motivating them to protect the rainforest, is made from the sweet sap of the Arenga Forestwise formulated the initial assign- is not often communicated. the end consumer. This will stimulate peo- instead of turning it into monoculture palm tree, which can be tapped year-round and ment and wants their products to be pro- ple to value the sugar and think about its oil plantations. The company produces in vast quantities. The Arenga sugar is moted and tell their story to the end con- The Arenga Rainforest Sugar has a origin. A physical prototype will be made, and promotes a range of products that are brown and has a light caramel-like flavour. sumer. They are interested in an innovative positive impact on deforestation and the which proves the concepts feasibility, de- wild-harvested from the natural forest sys- Not only the taste of the Arenga sugar idea, which can be quickly implemented. livelihood of forest communities in Indo- sirability and viability. tem, without harming it and are produced is unique, but also the environmentally The cafés play a big role for this project, nesia. This is a story, worth sharing. The using zero-waste production systems. friendly manufacturing process and the since they are the customers buying the Arenga sugar is one of the sustainably perceived health benefits (Stichting Masa- product and providing the context of use. wild-harvested rainforest products. Pro- rang International, n.d.). Finally the guests of the café are the us- moting these increases the forest’s value ers of the product, who have to be able to and makes it economically beneficial for The project is focused on designing a understand it and the story behind. The the local farmers to preserve the rainforest product with the Arenga rainforest sugar production of the (sugar) product might be areas and the animals that live there and for Dutch end-consumers, to be served in also taken into account and is depending halts deforestation. That is an urgent issue cafés to sweeten hot beverages. The start- on the design. Distributors can be interest- because we are quickly loosing big parts ing point was granulated, brown Arenga ing to take into account, in order to make of rainforest, which has a huge impact on sugar (see Figure 1). use of the existing distribution channels of biodiversity and climate change. Due to its coffee and tea. increasing consumption, coffee is one of the (future) drivers for deforestation (Con- servation International, 2016).

Figure 1: Granulated Arenga sugar

2 3 The tool is placed on the table and café The Arenga sugar is sustainably This way the sugar is presented as The grater supports the natural appear- The design is evaluated (page 78) by Final Design guests can use it to sweeten their drinks. wild-harvested from the rainforest on Bor- something special and natural and the user ance of the sugar and the material choice user tests and interviews with personnel, It enhances their experience of the Aren- neo (Indonesia) by the local forest com- is stimulated to appreciate it through active of bamboo matches the sugar’s source, managers and owners of cafés. The main The outcome of this graduation project ga Rainforest Sugar and facilitates a new munities. The sugar is made from sweet engagement and the way the tool is held. since the farmers also use bamboo tubes parts of the desired user experience (see is a tool to serve the Arenga Rainforest way of serving sugar (“Benchmarking” on sap, tapped from the Arenga pinnata palm The Arenga sugar is a healthy sweetener to collect the sugar sap from the Arenga “Material Experience Vision” on page 22 Sugar in coffee bars. Traditional hard sug- page 10). The bottom compartment of tree, which naturally grows in the biodi- with a low glycemic index and a number of trees. The cylindrical shape fits the size and the more detailed “Vision” on page ar blocks are grated into beautiful sugar the tool is filled with sugar blocks by the verse rainforest, instead of monoculture nutrients (“Arenga sugar characteristics” of the sugar blocks and gives hints to the 40) could be confirmed. The Arenga flakes by the café guests, to sweeten their café personnel beforehand. The guest then plantations (see “Arenga Sugar Source” on on page 16). user about the rotational grating function. Rainforest Sugar is experienced as natu- hot drinks, such as coffee and tea. The de- only has to turn the bottom part of the tool, page 12). This background story (see The grater also serves as a decorative ral, special and authentic with emotions tailed final design is presented at the end which pushes and rotates the stacked sug- page 104) is depicted on the grater tool The sugar is packed in stylish paper element, drawing the guests’ attention and such as curiosity, pleasant surprise, fasci- of this report (page 64). ar blocks against knives (see “Mechanism” with engravings (Figure 3), showing the rolls with the Arenga logo (page 75) and being a visual statement for the café’s sus- nation and virtuousness. The message of a on page 68), shaving off sugar flakes balanced eco-system of forest community shipped from Indonesia to the Netherlands tainability efforts. healthy, sustainable and transparent prod- The context of use for the sugar grater (page 46), which come out on the top and rainforest, both benefiting from each in compact, hard, cylindrical blocks, as tra- uct was also conveyed by the grater. are cafés in the Netherlands. The focus like a flower. other. The café guest’s role is to keep this ditionally made in south east Asia. Those lies on small speciality coffee bars with hip system running and have an impact with blocks support the authentic image and guests, offering a range of tasty, healthy conscious consumption behaviour. While help to differentiate the Arenga sugar from and sustainable products with a transpar- grating, the user can observe the sugar regular brown sugar and make its unique ent story (see “Product Context” on page grow in the shape of a flower, inside the story more clear for the user. 8 and “Target Group” on page 26). engraved rainforest (see Figure 2), same as the sugar palm naturally grows in the rainforest.

Figure 2: Final Design, usage, sugar flower, working principle Figure 3: Final design, details, engravings (“Arenga Rainforest Sugar” and illustrations)

4 5 The analysis for example was first a Three concepts were developed, from Material Driven Design Food Design Approach very broad collection of information. After- which one was selected and further de- Methodology wards it was prepared for a presentation, tailed. A more specific vision for this con- The Arenga sugar is seen as a materi- In Food Design designers’ methods and The approach for this project is illus- which required to dive deeper into certain cept was drafted and used to detail the al, and starting point for this project. The approaches are applied to creatively solve trated in Figure 4, showing the process Several design methods have been topics, structure them and draw conclu- design of a sugar grater tool, considering Material Driven Design (MDD) method food related issues considering agricul- in a chronological way, with the three big used and (partially) adapted for this pro- sions from the insights. At the same time the user experience and integrating the (Karana, Barati, Rognoli, & Zeeuw van der ture, industrial processing, distribution and iterations as loops (1. Analysis, 2. Design ject. Integrated Product Design serves as idea development was already started. sugar’s background story in the different Laan, 2015) is applied to further develop marketing, kitchen management, the eater, Development, 3. Design Detailing). Each basis, which is combined with aspects of Many insights could be used as inspiration design elements. A functioning prototype the material and find a suitable product ap- consumption situation and policy and legis- project step was stretched over a longer Material Driven Design and Food Design. and to refine ideas, resulting in 9 design was made to test the working principle and plication for the Arenga sugar. As opposed lation (Lee, 2017). Designers have trained period and covered several times, resulting directions. For the midterm meeting a first several models were made to define the to classical product design the material specific abilities, enabling them to take the in a process with big and small iterations. report was drafted, stimulating another tools shape and material. Studies were Integrated Product Design serves as starting point, instead of first following four roles, which have added val- iterative cycle, supporting the selection of conducted to evaluate and improve the developing a product and then selecting a ue for the food industry: “widen the scope concepts and refinement of them. design. Integrated Product Design is a continu- suitable material afterwards. The method of innovation projects, shape tools in order ation master of the bachelor Industrial De- facilitates designing for meaningful materi- to engage others, structure and facilitate sign Engineering at TU Delft. Design chal- al experiences. This requires qualifying the cooperation among team partners and in- lenges are approached holistically, with material not only for what it is, but also for tegrate the knowledge from these different focus on designing user-centered, innova- what it does, what it expresses to people, areas” (Schifferstein, 2016). tive products and product service combina- what it elicits from them, and what it makes tions. It is based on a balance between the them do. The process describes 4 iterative On the other side working with foods interests of users, business and societal steps (see Figure 5). It starts with a materi- offers multiple ways to enrich the design challenges, implementing technology in a al (or a material proposal), and ends with a discipline, opening up unique multisensory meaningful way. It covers the entire design product and/or further developed material. aesthetics and connecting designers with local cultures and social contexts, enabling Final process, starting from a design brief and people to connect with the origins of their Design ending with a complete product that is feasible, desirable and viable and fit for mass food (Schifferstein, 2016). Furthermore food offers a rich set of prototyping materi- material or small series production. The focus lies Manifesting 3 Creating 3 als, also facilitating the development of DIY Design experience Synthesis on conceptualisation and embodiment de- materials concepts materials experience materials (Parisi, Rognoli, & Sonneveld, Evaluation vision Day 25 sign, using integrative approaches to cover vision experience patterns Presentation aesthetic, ergonomic, engineering-related 2 2017). Like any other material, food is 9 April and environmental issues. something designers can explore in the Day 40 idea Analysis Day 100 develop- 1. workshop, and experiment with modelling Midterm its properties and qualities (Materials Ex- Graduation ment 9 9 May 4 perience Lab, n.d.). 27 August design Day 80 Greenlight Design directions Designing 2. 29 July Understanding material / product Development the material concepts . Product Day 1 Prototype 1 Project Kick-off Material (further Product (proposal) developed Brief 25 February 3. Design design material) Vision Detailing Figure 4: Process of the project Figure 5: Material Driven Design

6 7 Analysis

This chapter gives an overview of the The personal preferences on how peo- Market Trends Healthy analysis, necessary to understand the ple like to drink their coffee or tea vary a On the other side people prefer to eat context of the to be designed product, the lot. Some people for example like to only Market trends are identified and shown more healthy and natural, causing the de- source of the Arenga sugar and its material sweeten the milk foam, whereas others in Figure 6. A good summary is the state- mand for natural sweeteners to grow (CBI, characteristics. prefer it if only the coffee below gets ment on the website of the café Pistache sustain- 2016). Natural and authentic food ingredi- sweet, and other prefer not to add sugar in Den Haag: “Our mission is to provide able ents are perceived as being healthier and at all. It was found that roughly half the clean, organic, fresh and tasty food for safer than synthetic ones, therefore also Product Context people add sugar (or other sweeteners) to both naughty and healthy eaters.” (Pis- authentic synthetic sweeteners are losing momen- their hot drinks. Factors such as personal tache Café, n.d.). tum. There is a consumer backlash against taste, quality of the drink, health concerns “Our mission is to provide The context of use of the final prod- added sugar, because of health concerns, and way of presenting the sweeteners clean, organic, fresh and tasty food for natural uct is supposed to be cafés, coffee bars, regarding for example obesity, heart dis- have a big influence on this percentage. Enjoyment both naughty and healthy eaters.” lunch rooms, restaurants and hotels or less ease, tooth decay and diabetes (Ananda Most cafés present the sugar in a rather On one side people like to treat them- such places, serving hot beverages like sugar Venture, 2017). According to CBI (2016) boring way, mostly in sugar sachets and selves and enjoy tasty food. “Consumers coffee and tea in The Netherlands. Here healthy there are also more consumers looking sometimes sugar cubes served per cup, view food not only as a bundle of attributes the owner, employees, guests (customers) enjoyment for products with a low glycemic index. or in jars, pots or sugar shakers on the like nutrients and sensory properties, but and related trends and culture in general health The interest to experiment with alternative table. Cafés prefer sugar packets, because also holistically as a source of pleasure less can be of interest. Internet research, ob- concerns ingredients and the general exposure to it they are convenient, clean and cheaply and happiness.” (Grunert et. al., n.d.). Hip synthetic servations and interviews with café guests, about sugar is also increasing (Ananda Venture, 2017), provided by coffee suppliers. Convenience coffee bars, design cafés and restaurants sweeteners service employees, owners and managers making more people interested in alter- is an important aspect for cafés, therefore are spreading in the cities, serving deli- were used to learn more about the design obesity diabetes native natural sweeteners. Rising aware- they prefer to order everything (coffee, tea, cious cakes, snacks and special meals. context. ness about sustainability and the fact that sugar etc.) from one supplier and be able People increasingly spend more money people want to make a difference, favours to compactly store and easily prepare and on eating out; in 2017 Dutch people spent colourful organic and transparent products. serve it. Brown (cane) sugar is becoming a about a third of their money while going out popular alternative for white (refined) sug- for food and drinks (Foodservice Instituut Many cafés use (tropical) plants as ar. Honey is normally offered with (fresh) Nederland (FSIN), 2018). decoration and have natural interiors with tea. Palm sugar is not well known yet and bright wood. Another interesting trend is one café owner expected it to be very ex- “blurring”, where for example shops and pensive. More awareness for organic and cafés are combined. This concept is imple- combine fair trade coffee is arising and in 2014 al- mented in several cities to make the shop- shop & café bright ready half of the market share in the Neth- wood ping streets more lively (Heede, 2016). erlands was fairtrade coffee (CBS, 2014). This is also in line with cafés promoting the Coffee plantation causing deforestation (tropical) origin of their products, displaying for ex- is nevertheless not well known and the plants ample bags of their coffee. deforestation free solution of shade grown blurring coffee neither. Cafés increasingly try to be (perceived as) sustainable and guests are willing to pay a bit extra for this.

Figure 6: Market trends

8 9 Benchmarking Arenga sugar is a type of palm sugar. In Figure 8 a broader range of existing The broader term palm sugar is often sweetener products are categorised in or- The Arenga sugar is benchmarked with used, without clearly indicating that the dinary, more healthy, adding taste, special existing products and materials on the sugar may be also made of the sap of the / exclusive, original and communicating a market. This market analysis helps to build palmyra palm, date palm, nipa palm or co- message. further on what was already done before, cos palm. The tastes and nutritional values inspire new ideas and find unique opportu- are very similar, but the Arenga sugar Ordinary sweeteners are sugar packets nities for the Arenga sugar. brings advantages for harvesting. All palm with white or brown sugar, sugar shakers, sugar can be found in granulated form, as jars, sugar cubes or rock sugar. Other hard blocks, or syrup. sweeteners perceived as more healthy

In the Netherlands, different types of are for example cocos sugar, different more palm sugar are available in Asian super- palm sugars, agave syrup, maple syrup healthy markets and in organic and health stores. and honey. In China black sugar blocks The granulated Arenga sugar is mostly with flower petals, herbs, spices and tea sold in plastic pouch bags (see Figure 7). are mixed with hot water and seen as very Jars are sometimes also used to package healthy. Many sweeteners also add taste. granulated sugar or syrup. The sugar A range of syrups with added flavours such ordinary add blocks are normally packaged in a roll of as vanilla, hazelnut or caramel are also taste plastic. The simple designs give often hints often offered with coffee. There are many about its source, depicting either the palm ways how sugar can be served in a special tree or an orangutan, and some packages and more exclusive way, but rarely found have an organic or fair trade label and in regular cafés. Original ideas include state the sugar’s health advantages. using sugar as a cup, making shapes out of sugar foam (marshmallow or meringue), decorating cappuccino with illustrations using latte art or cacao, or interestingly granulated shaped sugar pots or spoons. In some examples sugar is also used to communicate a message, mainly with images, or by giving the sugar or the container a special shape. special / exclusive communicate a message original block syrup

Figure 7: Arenga sugar Figure 8: Benchmarking sweetener products 10 11 Arenga Sugar Forestwise Rainforest Source Forestwise (forestwise.earth) was previ- Rainforests are the most biodiverse ously called The Wild Bunch and is a so- places on earth and home to more than The Arenga sugar from forestwise is cial enterprise, based in Indonesia (Kalim- half the world’s animal species (Rainforest coming from the rainforest of the Indone- antan). Their mission is to halt Alliance, 2016), even though they cover sian part of the island Borneo, West Kalim- deforestation and keep the forest wild by less than 5% of the earth’s surface (Au- antan. It is important to understand where protecting its biodiversity, instead of turning gustina, 2018). A century ago most of Bor- the Arenga sugar comes from and get it into monoculture palm oil plantations. neo was covered by forest, but the island more knowledge about Indonesia, its cul- They support farmers to sustainably pro- has lost half of its forest already and de- ture, the farmers harvesting the sugar, and duce high quality, wild harvested, non-tim- forestation is continuing in an alarming rate about the rainforest, in order to be able to ber rainforest products, from existing for- (WWF - World Wide Fund For Nature, decide which part of the story to communi- ests and without harming the forest. Their n.d.). Borneo is estimated to still be home cate to the end consumers. current range of products includes Arenga to around 222 mammals (including 44 not sugar, cold-pressed virgin coconut oil found anywhere else in the world; endem- (used in food or cosmetics) and Illipe But- ic), 420 birds (37 endemic), and at least ter (a cosmetic ingredient). Forestwise cur- 15,000 plants, of which 6,000 are endemic rently mainly sells B2B to customers that (WWF - World Wide Fund For Nature, use their products as an ingredient. They n.d.). Many of those animals and plants would like their products and story also to are depending on the rainforest. A well reach the end-consumer. By increasing known species and easy to relate to are sales of these products, they simultane- the Orangutans, who already lost big parts ously increase the value of the forest and of their habitat, due to deforestation. A big empower the forest inhabitants to keep driver for deforestation is palm oil produc- protecting it. tion, replacing wild forests with monoculture plantations. This has not only big influ- Figure 9: Borneo ences on CO2 emissions and global warming, but also affects the local climate and for example the drinking water quality.

Figure 10: Logo forestwise

Figure 11: Rainforest and biodiversity in Borneo

12 13 Arenga Palm Tree Tapping The longer the storage time of the sap, The Arenga palm is also called sugar the total soluble solid (TSS) content (sugar The Arenga palm tree (Arenga pinnata, palm, because of its high sugar content content) and pH value of the palm juice will see Figure 12) is native to humid areas sap. The sugary sap can be wild-harvested decrease. year-round and in vast quantities. Twice growing in coastal and tropical climate Processing around the equator, especially in South- a day a thin layer can be sliced from the The fresh palm juice will decolourise east Asia. The Arenga palm tree should end of the stalk on which (male) flowers into a dull colour (Faridatul Ain et al., not be confused with the oil palm, which is are growing. If done properly, the tapping 2014). It is therefore important to quickly normally grown as monoculture and caus- extends the life of the tree, by “stealing” process the sugar sap by cooking it to fruit ing deforestation. The Arenga trees on the some of the tree’s energy that was intend- preserve it. Ultimately it must be boiled to Arenga other side naturally grow in the biodiverse ed as storage for its seeds, and therefore evaporate the water and make sugar from pinnata rainforest and can help reforestation, with delays the ripening of the fruit (Lavelle, it. The traditional way is to pour the thick amongst others their deep roots (over 2011). Tapping is a skill that takes practice, syrup in moulds and let it harden (partially 12m) stabilizing the forest soil, preventing but when well-cultivated, according to Na- crystallized) to blocks of Gula Aren. If the landslides, and resisting fires (National Ge- tional Geographic (2015) in North Sulawesi pH is above 7 the syrup can be also com- ographic, 2015). it can earn proficient tappers up to $2,500 per month, which is 8.5 times Indonesia’s pletely crystallized to granulated sugar, still a bit sticky, because of the molasses. Wild-harvesting products from the Aren- per capita GDP. Only 5 Arenga trees are Instead of making sugar, the sap can be ga palm trees can help to make it econom- sufficient to provide the farmers’ family also fermented to for example palm wine ically beneficial to preserve the rainforest with their basic needs. In West Kalimantan or to make ethanol, which can be used as areas and the animals that live there. On alone, The Wild Bunch (now forestwise) fuel. The fruits can be also eaten and the Borneo the local forest communities har- can help at least 2340 farmers with a sus- roots and flowers traditionally find medic- vests the sugar, who belong to the native tainable daily income, straight from their inal uses (Ananda Venture, 2017). At the tapping Dayak people having a rich tradition. existing forest, from trees that are ready to sap boiling be cultivated (The Wild Bunch, 2018). end of the tree’s life cycle its wood, fibres Tree (e.g. for bio-composites) and leaves can Arenga pinnata has a single trunk rang- Sugar Sap be used as building material. ing up to 20m and a crown consisting of 15 The palm sap is transparent, with a to 20 huge leaves. The palm has matured sugar content of 100 – 144 g/kg, a pH of after 7 to 10 years (depending on climate) 7.0 – 7.4 and traces of ethanol (Lasekan and develops the first flower bunches (in- et al., 2007). Other sources state even a granulated florescence), which means that tapping of higher sugar percentage of 17% and a sugar the sweet palm sap can start (Elberson & daily harvest of 15-50 litre sap per day per Oyen, 2010). tree (Hartman, 2014). PT Gunung Hijau (PTGH) Masarang researched how to control the volume of sap from the tree. Trees can be pushed up to 100 litre per day, but this level of tapping drains, and eventually kills the tree. Tapping 25 litre per day ensures a steady amount of sap (Ananda sugar Venture, 2017). blocks Figure 12: Arenga pinnata: sap to sugar

14 15 The biggest part of the Arenga sugar is Process Taxonomy Arenga Sugar sucrose, which is the scientific name for ta- material ble sugar and is a polar compound made By tinkering with the material and material Characteristics process structure of carbon, hydrogen and oxygen analysing online references (e.g. tutorial grind- (C12H22O11). Sugars are categorized as material ing powdered The Arenga sugar must be understood videos) the sugar’s processing possibilities monosaccharides or disaccharides. Disac- ingredients (with mortar sugar as material, therefore its composition, were explored. This helped to understand charides are made up of two, linked mono- or blender) properties and processing possibilities are how the material behaves and reacts to saccharides and broken back down into dis- syrup explored. This helps to find a suitable way certain processes and to discover what dissolv- crystallize arenga solving the latter during digestion. Sucrose is a di- unique properties can be created. Some ing rock to present it in cafés. sugar more sugar evaporate saccharide consisting of one glucose and in water sugar processing steps are particular for the arenga water one fructose molecule. Glucose is a simple dripping hard The Arenga sugar consists of 94.2% su- Arenga sugar, whereas most is possible syrup heating (=bubbles) sugar or monosaccharide and the body’s (with crose and 0.6% other sugars. Next to this with different kind of sugars. add- spoon) sugar preferred carb-based energy source (Mac- melting slice per 100 g it contains 0.2 g Fat, 2.5 g Pro- water ing block donald, 2016). (little bit of) build up tein, 1.1 g Fibres, 13.2 mg Vitamin C, 1.12 To keep sugar from re-crystallizing, part piping connect water layers granulate µg Vitamin B12, 3.3 mg Calcium, 36.7 mg of it must be inverted, which means that glucose (3Dprint) with water sucrose is split in fructose and glucose caramelize icing opaque Magnesium, 0.7 mg Phosphate, 760.0 mg syrup sugar (World of Molecules, 2016). This can be “cube” Potassium, 4.1 mg Sodium, 0.9 mg Iron vinegar / 2D partly achieved by boiling (at 114°C) or pulling and 0.2 mg Zinc (The Wild Bunch, 2018). lemon juice (add air) com- flexible adding for example glucose syrup. Crystal- xan- molding Arenga sugar is seen as ‘superfood’, con- 3D pressing candy than taining 50 times more minerals than white lization can be also prevented by lowering trans- spin- the pH to under 7 with for example a bit of gum gelatin spun sugar, three times more potassium than shaping lucent (vegan ning, shape Figure 14: vinegar or lemon juice. sugar cotton bananas, plus vitamin C and B12. It is a alternatives) pulling with Sucrose (Glucose left and Fructose right) (hair) candy more healthy alternative sweetener to reg- hairs hands mixing ular white cane or beet sugar. Its low gly- egg white marshmal- (add air) cemic index (GI) is almost half that of white (auquafa- low sugar and honey, making it diabetic-friend- ba) bacteria & carbon- ly, because it takes longer to process the fermenting yeast ised meringue sugar, causing blood sugar levels to rise lemonade only slowly (The Wild Bunch, 2018). Figure 15: Process taxonomy

The material ingredients are kept basic, The processes are mainly about chang- The end result can range from fine pow- with mainly using pure granulated Arenga ing the texture, taste and ultimately shap- dered sugar over normal granulated sugar sugar. In some cases water is added, or ing the sugar two- or three dimensionally. to big rock candy, and from airy marshmal- agents to prevent crystallization or to make low, meringue and cotton candy to syrup it flexible or foamy for example. and glass like sugar, ranging from soft to hard. Some results of the tinkering are shown in Figure 13, at page 17 (Techni- cal characterisation) and at page 20 (Experiential characterisation). Figure 13: Material tinkering

16 17

Figure 16:17: Experiential characterization Technical Characterisation Density Moisture The density of sucrose is 1.59 g/cm³, Sugar draws humidity because water The material’s technical properties are but with the Arenga sugar it is also de- and sucrose are attracted to one another heating highly influenced by the processing and pending on the humidity (water content) based on the attractions of opposite charg- what ingredients are added to the Arenga and its processing, as for example being es. It was observed that the Arenga sugar apparent melting fine sugar. compressed or foamed. The packaging products draw humidity from air contact caramelize crystallinity weight is also depending on the shape. and become sticky. Adding Xanthan gum Heating reduced this effect and glucose syrup coarse Sugar does not have a clear melting Dissolving made it worse, same as inverted sugars point, because it does not melt thermody- Adding granulated sugar to water, are very hygroscopic. When granulated namically when heated, but loses its crys- makes it break apart because the water Arenga sugar is left at open air it becomes talline structure due to the kinetic process molecules are attracted to the sucrose hard and forms lumps. For brown sugar of thermal decomposition (termed appar- molecules through intermolecular forces. this is explained by the drying out of the ent melting) (Lee, Thomas, & Schmidt, Each sucrose molecule is surrounded by moist molasses, which makes the sugar 2011). According to Schmidt the apparent water molecules and is carried off into crystals stick to each other. melting point of sugar is depending on the the solution. The dissolving process hap- sucrose heating-rate (University of Illinois, 2011). pens in two steps, where first the water Stiffness attracts water When decomposed sugar is further heat- molecules bind to the sucrose molecules; The material’s stiffness can be also ed (around 180°C) it caramelises. With and second the water molecules pull the highly influenced by processing. The candy dense density moisture molasses the Arenga sugar the caramelisation (and sucrose molecules away from the crystal with water, glucose syrup or Xanthan gum loses potentially burning) can partially already and into the solution (Husband, 2014). This are more flexible and can almost behave process is accelerated in hot water and like a (slow) liquid. More glass like, stiff moisture appear at lower temperatures, because of light the molasses and other impurities. hot water can solve a higher percentage of objects can become flexible after drawing sugar. Arenga sugar (and brown sugar in humidity. Sugar cubes and other crystalline Crystallinity general) was observed to dissolve slightly structures can be very brittle, which is also Depending on the pH and the degree quicker than regular white sugar, because influenced by how well the crystals are the sugar is inverted (split in fructose and of its finer structure and higher moisture connected (e.g. pressing sugar cubes). glucose) it can have a non-crystalline content. With sugar cubes and other candy (amorphous) structure. Crystals grow in like shapes the solution time also depends supersaturated solution and can range on the shape, contact area and density. dissolving brittle from very fine to coarse. in water stiffness

solution time flexible

Figure 18: Technical characterization

18 19 Experiential Characterisation Furthermore the granulated sugar was All reactions are summarized and cat- presented in a jar and labelled as sugar egorised in the four experiential layers in Experiential characterisation is about at coffee bars and coffee machines at TU Figure 18. investigating how a material is received, Delft campus. Observations and short what it makes people think, feel and do. feedback discussions during several days A general conclusion is that it is very gave insights about how people receive important to find the right balance between The Material Driven Design method (Kara- taste na et al, 2015) presents a list of questions the sugar as first impression and with their familiar and different. People should be smell in the MA2E4 tool kit, that guides the hot drinks. Most people reacted a bit hes- able to recognise and understand that the shake understanding of the four experiential lay- itant when seeing the granulated brown Arenga sugar can be used as sweetener, careful hesitant jar smell sweet ers: sensorial, performative, affective and sugar, being surprised that it is so dark and to overcome the first hesitation. If the first interpretive. This tool kit was used to get thinking that it is for example cinnamon, impression is positive (mainly influenced performative dip finger in caramel detailed insights about a series of results spices, cookie crumbles or chocolate. by look and affective experience), people powder look dark col- from tinkering processes (see samples in Many people also associated it with other are curious to find out more. To emphasize breaking our coffee touch Figure 18). brown sugars and thought it was “Basterd” this curiosity it is fine if the sugar has un- sugar sugar, brown cane sugar or coconut sugar. known and surprising aspects too. touch brown malty Most people first shook the jar and smelled stick glossy the sugar. Reactions on the smell where It could be interesting to use the per- sensorial =beautiful divided, some really liked the smell, where- formative experience in the design, such irregular not as others were negatively surprised. Care- as breaking a piece and crumble a slice noticed fully tasting a tiny bit pure sugar gave rath- or block of sugar. Also shaking the jar mainly er positive reactions and people described can be inspiring for designing the product matte opaque sticky hearing the noticeable different taste as caramel, interaction. The in the first place negative coffee, malty, but overall sweet. When add- stickiness of the sugar candy (sensorial/ trans- joy lucent feel ing the sugar to the coffee it was perceived feel) after air contact could be also used as curiosity as sweet and not much difference to regu- something positive in the design. lar sugar was noticed. surprising The unique quality of the Arenga sugar affective having a distinct scent can be also used to distinguish it from odourless regular white common sugar. neutral healthy scary individual/ a bit natural special disgusting edible hand- crafted interpretive recognise shape looks fragile Figure 19: Experiential characterization toy-like

20 21 Synthesis

The information gathered from the Technical & Experiential Material analysis is synthesised in an iterative Material The Arenga sugar’s unique technical experience process to create a material experience qualities, which should be emphasised are Experience Vision vision vision, design criteria and define the target its sweet taste, low glycemic index and group. The synthesis presented in this high nutrients content and the variety of chapter is preliminary and still relatively In step 2 of the Material Driven Design properties possible through processing. Its broad, because a more specific focus is method a material experience vision is interesting unique experiential qualities are only chosen later with the concept selec- created, which is “an encapsulation of ma- the dark brown colour, its scent and the unique tion. terial experience and technical character- natural and curious appearance. technical isation as a cohesive whole”, envisioning qualities “the design intentions for ‘new’ materials Context unique experience” (Karana et al., 2015). The material would make a positive dif- healthy experiential ference in the context of cafés and coffee sweet qualities This material experience vision is used bars, where it can add to the coffee or tea natural experience. for the first design phase, described in the variety dark context next chapters, where design directions brown Interaction scent curious and concepts are presented. In the second The café guests would interact with the interaction phase of the project, where the selected add to Arenga sugar in an active and engaging café concept is detailed, another more specific experience way, but partially also in a more passive design vision will be presented (see page active observing way observing and discovering. 40), describing the desired experience material’s unique taste it and interaction with a metaphor for the Contribution performative contribution / role level sugar grater. The Arenga sugar’s role is to commu- dissolve in communicate its background story and create drink nicate its create change The material experience vision is draft- awareness for and protect the rainforest. actively source awareness ed by answering a set of questions sug- interact texture protect rain- gested in the Material Driven Design paper Interpretive & Sensorial forest (Karana et al., 2015) and building the basis The material should be interpreted as of Figure 20. natural and special and sensed as sweet affective (smell and taste) and delicate (look). level surprise interpretive Affective curious The material should elicit curiosity, level appreciation sensorial special appreciation and surprise with the café level natural guests and give them a good feeling. delicate Performative sweet The Arenga sugar should invite people to interact with it, change its texture and dissolve it in their drink to taste it. Figure 20: Material Experience Vision

22 23 Packaging Supplier / Distributor Café Guests Furthermore must the sugar dissolve Sustainability Design Criteria quickly in the drink and be suitable for It is important to package the sugar In case the sugar will be distributed The design should add to the guests’ different kind of hot beverages. It must be Throughout all aspects of the design, From the analysis many requirements safe and airtight, to maintain its quality. through existing channels for coffee and coffee or tea experience and inform them safe (food safety) and without much effort sustainability must be considered and a for the product design could be derived. The products should be also able to be tea (convenient for cafés), it could be con- and create awareness about deforestation. to serve the sugar, potentially refill it and positive impact on environment and people In Figure 19 the most important design packaged compactly, for more sustainable sidered to add branding (advertisement) A second layer with more information (for conveniently store it. A suitable pricing is desired. This implies a honest design criteria (yellow bubbles) are mapped with transportation. Ultimately the (inner, small possibilities to achieve a more competitive example online) should be also provided strategy must be found for guests and and is in line with the vision of forestwise. the different elements of the project (green batch) packaging can also be used to be price. In order to be able to compete with for interested guests. The product must be cafés, justifying the extra price with added Integrating sustainability in the project is bubbles). This first collection of broad de- presented to the customer and should regular (cheap) sweeteners, it is important easy to use and be balanced between be- value. The look of the design must match also required to be able to graduate with sign criteria is further specified later in the therefore provide information and look at- that the Arenga sugar is offered with an ing perceived as familiar and new, regard- the cafés’ style or allow for customisation. the annotation ‘Technology in Sustainable second phase of the project for the design tractive. added value for cafés and guests. ing both look and taste. A hand made and The first design will be focused on cafés, Development’ at TU Delft. The fact that this detailing in a programme of requirements natural look should be achieved, and the but should be adaptable in the future to is an Integrated Product Design graduation (page 62). product should be seen as sustainable and suit hotels, restaurants and potentially also project also requires an innovative product healthy. It should be possible for guests offices or home usage. as outcome, which is feasible, desirable to sweeten their drinks according their and viable. Source preferences (foam or coffee) and adapt air- brand- the amount of sweetness added, without tight ing Supplier / Sugar Related to the source of the Arenga sugar, Packaging creating waste. Distributor it is required that forestwise’s story about Presentation Hygiene the role of the Arenga sugar for the rain- sus- Tea match Restaurants expandable Transport Coffee forest (animals & plants) and the people tainable café’s is communicated to the end consumer com- safe Hotels Roasters style Sustainability (café guest). Furthermore a steady sugar pact Cafés Homes demand is required to guarantee a reliable Guests Offices honest TiSD income for the farmers. The production of add- the sugar product (and possibly related ed informed Design TU Delft tools and packaging) should be as much Product added Experience student as possible taking place in Indonesia to Market Service Health design value different Management added learning create work locally. This sets high de- quality easy employees inform drinks pricing value goals mands on quality control and clear produc- Arenga Competing use dis- Process clear easy tion instructions. sugar Properties products solving instructions familiar serving easy quickly & new safe cleaning Indonesia possible in taste sweetening easy Source Production look Borneo Indonesia easy storing hand- natural preferences refilling Rain- story Farmers commu- made nicate forest Bio- reliable healthy diversity forestwise income

Figure 21: Design criteria

24 25 Target Group

The target group for the product are the guests of cafés (see Figure 22). The focus is put on individual cafés and small chains, lunch rooms, and speciality coffee bars. The cafés are nicely decorated and have a comfortable and personal atmosphere. hip The guests are hip and like to eat healthy but tasty. They prefer sustainable products, but are not extra conscious. This decision is done to reach a wider mass and also address people, who would not do much healthy effort to find sustainable solutions.

sustainable

not extra conscious

Individual speciality cafés reach wider coffee bar mass lunch rooms small chains

Figure 22: Target group

26 27 Design Directions

Many ideas were generated and struc- tured into the following 9 design directions: 3D Shape Pot Shaker Slice Block 3D shape, pot, shaker, slice, block, syrup, foam, lollipop and cookie (see Figure 23 This idea is about making sugar cube Granulated sugar can be offered in a A shaker can be used for granulated A one portion slice of sugar can be A bigger block of sugar can be made by and Figure 24, next page). The design di- like portions by either pressing granulated pot on the table. It needs to have a lid in sugar to serve it without the need of an ex- made by moulding, extruding, or dripping either pressing granulated sugar with some rections are based on a variety of different sugar with some water or pouring sugar order to store the sugar airtight and the tra spoon. Turning around the shaker nor- (molten) sugar in a pattern or illustration. It water or pouring sugar syrup (with very textures and shapes of the sugar, resulting syrup (with very low water content) in a sugar must be served with a spoon. The mally gives one portion of sugar. With pow- can be placed on top of coffee foam, leav- low water content) in a mould. One solid from the process taxonomy (page 16) mould. Three dimensional shapes are pos- story can be nicely integrated in the shape dered sugar it is also possible to “shake” ing an illustration in several shades, which block can be produced, which is served in and combined with suitable ways of serv- sible, depicting for example an orangutan. and look of the pot and possibly also the the sugar through a stencil, making a pat- is slowly dissolving and this way sweeten- a handy tool to grind sugar flakes. Alter- ing. They can be either served per cup (open spoon. tern or illustration on the coffee foam. ing the drink. natively a mould with predefined breaking or packaged) or be offered on the table in lines can be used. Guests can break off a sugar pot with pincers, or in a special pieces of sugar (with sugar nips / pincers), dispenser. similar to chocolate bars.

Sugar Sugar Sugar Sugar Sugar cube / pot shaker slice block 3D shape grind flakes one granulated / portion with powdered break size lid sugar pieces granu- without moulding lated spoon hygiene design sugar a tool with spoon moulding / pincers dripping / ex- in pot / dis- truding served possible penser with per cup dissolves on on table stencil only for top of coffee cappuccino foam (white foam)

use packaging natural (waste) material

Figure 23: Design directions 1-5 (title, description, advantage, disadvantage)

28 29 Syrup Foam Lollipop Cookie

Syrup can be made by either diluting The sugar can be made airy (foam like) The sugar can be offered as a lollipop The cookie, which is often served with sugar in water or by not completely evap- either by making cotton candy or mixing or a candy on a spoon, integrating directly the drink, can be integrated with the sug- orating the water during sugar production. sugar with an agent as egg (meringue) something to stir the drink. In case the ar. Part of the cookie can be made of or It can be served in an interestingly shaped or gelatine (marshmallow). This can be drink is found to be sweet enough before covered with sugar. This sugar part then bottle or in a dispenser and also nicely served on top of a hot drink. The increased dissolving all the sugar, the remaining can dissolves when dipping the cookie in the used to sweeten tea. volume can decrease sugar consumption, be still eaten as a lollipop candy. drink. The shape of the cookie can be used but it would be preferable to make the to communicate the story. “foam” at the café (or close by) because of inefficient transportation of a low density product.

Sugar Sugar & spoon / cookie Sugar Sugar lolli syrup foam nice sweetener for tea in bottle / & candy dispenser use to stir (as spoon)

waste

heavy for transport prepared part of the in café cookie is sugar which can dissolve in the drink (left over) can be also eaten as candy more ingredients

Figure 24: Design directions 6-9 (title, description, advantage, disadvantage)

30 31 Concepts

The following three concepts were fur- The stencil is interchangeable and can Similar products are already on the mar- ther developed from the idea directions be different at each table, surprising the ket for decorating with cocoa or cinnamon powdered Activation sugar shaker, sugar pot and sugar block guests. The illustration will depict animals powder. Current designs can be though sugar mechanism and selected because they seemed the and plants from the rainforest, to communi- improved regarding usability and precision 3 feet most interesting, feasible and possible to cate the source of the sugar. More detailed and adapted for the Arenga sugar, for easy compatible with fulfil all the design criteria. information will be printed on the top and and fun usage for guests in a café. The turn pull different cup sizes side of the sugar shaker. The stencils are tool’s shape, material choice and decora- pinch easy to update (with new sugar deliveries) tions should be also designed to support Stencil Shaker and special stencils can be offered to the the sugar’s background story and fit the cafés for branding purposes or seasonal materials experience vision. The stencil shaker concept is filled with activities. powdered Arenga sugar and placed at the In order to add more sugar to the drink, café’s tables. When guests want to sweet- another button (on the side of the cylinder) en or decorate their drink, they place the can be activated to give a “sugar boost” stir shaker on top of their cup, where it rests closing coming out on the side (bottom), to not sugar on the cup’s rim on its three feet. When the destroy the foam and the illustration. More mechanism ball on the top is pulled, an internal mech- details and alternative ideas are shown in bottom anism gets activated, which stirs the sugar Figure 25. to break potential lumps and pushes one portion of sugar through a sieve and then through a stencil. A surprise illustration (the pattern of the stencil) will come out on the interchange- Stencil drink and will nicely decorate for example able refill a cappuccino with frothed milk. This design (open bottom) makes use of the dark colour of the Arenga glass strip sugar by putting a high contrast illustra- to see how tion on the white milk foam, which slowly full dissolves, creating gradients. This design is mainly suitable for cappuccino or latte macchiato. Regular coffee or espresso sometimes also have enough foam to car- rainforest ry the decoration, only the colour contrast illustrations natural might be lower. With tea it is nevertheless material not possible to show the illustration. bamboo

coffee based polymer Figure 25: Stencil shaker

32 33 People who want to add sugar to their The screw top lid ensures that the sug- Rainforest Globe drinks can grab the globe, turn it up side ar is stored airtight and the wide opening down and unscrew the lid. A spoon is facilitates easy refilling. The globe is made attached to the lid, turning and breaking of glass, allowing to see when it needs to The rainforest globe (see Figure 26) is a natural sugar lumps, while opening the lid. It then be refilled and is easy to clean. The spoon sugar pot inspired by a snow globe. The jar granulated material can be used to scoop sugar to the cup. can be wood, porcelain or stainless steel. coffee glass is filled with granulated sugar and stands sugar Integrating the spoon in the pot ensures The (outside of the) lid can be made of based on its lid on the café tables. The sugar that it stays clean and people do not use natural material such as wood (bamboo), screw top polymer will look like soil, providing the basis for a their own used spoon to serve sugar. This clay or stone and refer to the Arenga tree’s lid healthy rainforest. The outside of the glass spoon represents an Arenga palm tree, important roots. globe is decorated with (real) leaves and which same as the depicted animals need trees and has many details to discover, the rainforest around. The sugar globe is easy to use and such as flowers and all kinds of animals, does not require any complicated mecha- showing the richness of the forest. The nism. The regular granulated sugar can be rainforest globe is a decorative element, used. potentially replacing flowers etc. on the ta- lid on ble. Standing on the table it invites people bottom to interact with it and shake it, serving as a conversation starter. On the bottom of the lid more information about the sugar’s spoon glass globe source is provided. in lid decorated with (palm tree rainforest shape)

many details to resin with discover real plants

stickers

lasercut wire leaves

possibly changeable inner part Figure 26: Rainforest globe

34 35 The bottom vessel is made of glass to This part can be taken out and be used Block Grater see the sugar (and when it needs to be as a spoon to scoop the sugar into the sugar block grate refilled). It has thick walls to be heavy as cup. Grooves on the bottom of the glass flakes This concept (Figure 27) is a tool to a usecue to leave this part on the table vessel ensure that the sugar block is fixed (made from syrup) grate and serve traditional sugar blocks or and only move the upper part. The upper in place and not turning with the rotational or pressed sugar authentic loafs (gula aren). A cylindrical sugar block part is made of stainless steel and has a motion of the upper grating part. (made from & artisanal (produced for example in a bamboo mould) grate blade on the bottom, touching the top granulated sugar) is placed in the bottom of the grinder, surface of the sugar block. By turning and Alternatively can the design be also a which is standing on the café tables. pushing the top part, sugar flakes are grat- closed cylinder, similar to a pepper mill or design ed and collected in the upper part. cheese grater. a tool

use refill packages as decoration in café

how to integrate story?

put in rainforest container

natural top part with handle material (like spoon) Figure 27: Block grater

36 37 Selection

The three concepts were evaluated in The first criteria is that the sugar’s back- The Arenga sugar should be used order to be able to select one design to fur- ground story is integrated in the design. for coffee and tea. The Stencil shaker is Stencil Rainforest Block ther develop in the next phase. Evaluation The stencil shaker achieves this as long as though only working on plain milk foam Criteria shaker globe grater was done by presenting the concepts to rainforest illustration stencils are used and and not suitable for barista coffee with and asking feedback from the stakehold- more decorative elements can be added latte art or tea. The rainforest globe design ers. Potential users (café guests), owners to the body. The rainforest globe highly works with all (hot) beverages like normal 1 2 -1 and employers of 10 different cafés in Delft integrates the story by depicting the whole sugar, but might be less likely to replace Shape can be and The Hague, the projects supervisors ecosystem. The block grater is still a very honey, normally served with fresh tea. Integrate Integrated in Very much redesigned and and Dirk-Jan Oudshoorn and Arjan Ver- plane design without making people ex- Same counts for the block grater, but since story about the stencil illustration, decoration can be integrated decoration can be schoor from forestwise were all asked for perience the story. It currently scores low the sugar flakes are perceived as different rainforest added added feedback. Furthermore it was reflected on this criteria but the shape can be rede- and special they might me also used to back on the initial analysis and the design signed and decoration can be added. replace honey. criteria where checked. The concepts 1 -1 2 generally can fulfil the requirements and it It is important that the design is per- It is very difficult to make a choice in this is possible to align them with the material ceived as clean and hygienic to make it stage of concept development, were some Integrated Closed and clean, Can be made experience vision. Some aspects howev- more appealing to the café guests. The points are still to be further developed. Perceived as spoon makes but bottom could closed, so nobody er were still kept relatively open with the stencil shaker may be perceived as hy- It becomes visible in Figure 28 that no clean and hygienic people not use their touch milk foam can touch the sugar concepts and would need to be developed gienic, because it is closed, but it could concept is a very clear winner. The block own spoon, but sugar further to completely match with the criteria happen that milk foam touches the bottom grater scores only slightly better than the is openly accessible and vision statement. of shaker. The integrated spoon with the others, since it is weak on the first criteria. rainforest globe makes people not use their It is though decided to further develop this own used spoon, but nevertheless is the concept of the sugar block grater and look The strengths and weaknesses of each Simple. -1 1 concept are shown in Figure 28, which is sugar openly accessible. The block grater for ways how to better integrate the story -2 May be not clear Unknown a variation of the Harris Profile (Boeijen, can be made closed so that the guests in the design. For this, valuable elements Usability, Explanation that it is sugar / but simple, Daalhuizen, Schoor, & Zijlstra, 2014, p. cannot touch the sugar block. from all the different ideas may be taken easy to under- needed edible and has to be can be made similar 139), where the criteria are ranked, with to improve the sugar grater concept. This stand turned up side down to pepper mill concept is innovative and special and grat- the most important one on top. Scores are The third criteria is how easy the de- for opening given from -2 to 2 to prevent neutral scor- sign is to use and understand. The Stencil ing the traditional sugar block is authentic ing. A visual representation can show to shaker requires some explanation, be- and conveying an artisanal style. It allows -2 1 1 cause it has to be placed on top of the cup, also to distinguish the Arenga sugar from which side “the tower would fall” to make a Only with plain Yes, Yes, sugar and two portion sizes are possible (deco- regular brown sugar and therefore making selection between conceptual designs. milk foam, not for like normal sugar. flakes are per- its unique story more clear to the end con- Suitable for ration and sugar boost). The globe design barista coffee and not May be less likely to ceived different and sumers. Using the sugar blocks instead of different drinks is relatively simple, but it may not be clear for tea be used for fresh tea may be also used for that it is sugar and edible and the globe granulated sugar also gives less problems fresh tea has to be turned around before opening. when drawing humidity, making it less crit- The sugar grater is unknown but simple ical to keep the sugar airtight on the café and similar to a pepper mill. tables. -2 -1 1 2

Figure 28: Evaluating concepts based on Harris Profile

38 39 Design Detailing

After selecting the concept of the Sugar With this, the background story of the Sweetener Emotions Tool Block Grater, it is further developed and Arenga Rainforest Sugar is further integrat- Vision The main function of the product is to be The user (café guest) should experi- The tool stores sugar blocks in small details are worked out. This is done based ed in the design, the grating mechanism is used as sweetener for hot beverages, re- ence the emotions of interest, pleasant reservoir, which can be grated by the café The desired experience is envisioned as on a more specific and targeted vision developed and the product user interaction placing regular sugar normally offered in a surprise and virtuousness, while interacting guests into thin sugar flakes. The sug- described in the following statement in Fig- statement and a programme of require- is shaped with detailing the design. café. Adding the Arenga sugar to the drink with the sugar product. The pleasant sur- ar grater has three different functions: it ure 29. Its elements are further explained ments (see page 62). should be done consciously, perceived as prise is like for example receiving a birth- should be facilitating the meaning of the on the next pages. It is composed of the something special, and enhance the coffee day card which will unexpectedly reveal a sugar, be used to serve the sugar, and vision, the reason for it (why), the design or tea experience. beautiful pop-up peacock when opening it. communicate its background story. The implementation (what), and the way it is Virtuousness arises when we have done grater should be a decorative element at experienced (how). Story something that benefited other people or the café table, possibly replacing a flower By offering café guests a Sweetener The sugar’s background story should special experience of society and comprises enjoying the feeling vase or candle and serve as conversation be experienced by the café guests and of being a good or worthy person (Desmet, starter, encouraging the guests to discover sweetening their hot beverage be subtly integrated in the design of the (coffee or tea) Vision 2018). The user should feel interest, in the depicted elements of the Arenga Rain- sugar grater. The people’s imagination will particular curiosity, fascination and inspira- forest Sugar. be stimulated and curiosity fostered. The I want to engage tion, when interacting with the Arenga sug- important elements of the story are the Sugar them with the story of the ar. More details about the emotions and Story circularity and balance in the system of the The sugar blocks should be authentic Arenga Rainforest Sugar meanings are explained on page 43 with forest community and the rainforest, with and special, as traditionally made in Indo- and make them curious the product experience. its fascinating biodiversity, and the role of nesia. The hard and compact blocks will about its source, the Arenga palm tree supporting it with its Meanings undergo a transformation when being grat- the Indonesian rainforest, Need Why sugar. The sugar should be interpreted as speed to become delicate, light and beautiful while showing the cial and natural. Special means that the sugar flakes. impact they can have in Need café guests see the sugar as precious, and The design will address human needs. protecting the wonderful Emotions value it. Natural means that they and un- biodiversity there. Meanings It allows people to live morality and have derstand its natural source and processing, Metaphor an impact. The need of morality requires as well as the health benefits. Those two Grating the sugar is like the opening The sugar is presented as “being able to act on your personal values, meanings can be conveyed by enhancing of a flower bud. Protected by the sepals precious and natural passing them on to others, and seeing on one hand commonalities between natu- it is slowly developing, growing, opening, Tool them reflected in the world” (Desmet & ral and special, such as high quality, hand- spreading attractive scent and showing in a decorative tool What Fokkinga 2018). Having an impact means made, unique, and on the other hand not its temporary beauty with light, delicate depicting the sugar’s story. “seeing that your actions or ideas have an conflicting aspects such as organic shape petals, which will be taken by the wind at It can be used by the café guests to impact on the world and contribute some- and detailed, irregular patterns in the prod- one point. A flower bud is pure, natural and smoothly grate the traditional sugar Sugar thing” (Desmet & Fokkinga 2018). With ful- uct design. special. It is offering a positive surprise blocks into sugar flakes. filling those needs the design should also when it reveals its petals. This metaphor, have an overall effect on the users’ expe- as guidance and inspiration, expresses These are growing and rience, attitude and behaviour in the future how people should interact with the prod- Metaphor opening up like a bud (Fokkinga, Hekkert, Desmet, Özcan, n.d.). uct. becoming a beautiful flower How with fragile petals. Interaction qualities Figure 29: Vision statement

40 41 zahl, 2004). the objectandinteractingwithit”(Hassen attribute totheproductwhileexperiencing qualities “representwhatusersshould values. ute tosomethinginlinewithyourpersonal to theneedofhavinganimpactcontrib and activating. This partalsoreflectsback quality, wheretheuseractsassupportive should theinteractionhaveamoreactive user isexploringtheproduct.Furthermore as observing uct canbecharacterisedbyqualitiessuch er aspectoftheinteractionwithprod caring which theytouchandholdintheirhandlike something precious,valuableanddelicate, should betreatedbythecaféguestsas and supporting(Figure30). The product should beenhanced:caring,observing bud, thefollowinginteractionqualities Interaction Qualities 42 These descriptorsoftheinteraction Connected themetaphorofflower , protectingandappreciating. Anoth- anddiscovering,wherethe - - - Figure 30:Interactionqualities appreciating protecting caring observing exploring discovering supporting activating contributing nose whilegrating,w be collectedandguidedtoreachtheuser’s curiosity, thesweetsmellof thesugarcan natural materials. To further emphasizethe can besupportedbyorganicshapesand be visualandtactual. The naturalmeaning natural interpretation. The patternsshould can fosterthiscuriosityandresultina Irregular patternsandinterestingtextures tion interestandinparticularcuriosity. support thenaturalmeaningandemo (page 78). tested andconfirmedwiththeUserStudy these elementsintheproductdesign,and Design (page64)itistriedtoimplement Explorations (page44)andtheFinal the desiredexperience.WithDesign perience (seeFigure31)tohelpachieving the structureof9MomentsProductEx- experience. They aredividedaccordingto in thevisionareinfluencingproduct 2016). The different elementsasdescribed the micro,macroandmetalevel(Özcan, ed intohuman-productinteractionson Product Experience The aestheticsonthemicrolevelshould The productexperiencecanbedivid - - sugar flakeswillcomeoutasasurprise. expect thefunctioninfirstplace. The ment atthetable,whereuserdoesnot sugar shaker. Itcanbeadecorativeele- this, thetoolshouldnotlooklikearegular pleasant surprisewiththeuser. To achieve be appraisedasspecialandcausea Figure 31:9MomentsofProduct Experience(Özcan,2016)

product experience At macrolevelthe Arenga sugarshould aesthetics meaning emotion pattern /texture, (form/property) organic shape irregular curiosity interest, natural micro human-product interactions can have. ousness whenrealisingtheimpactthey guests cansupportthisandwillfeelvirtu ecosystem withtherainforest. The café the forestcommunityformsasustainable product asauthentic,whilelearninghow est andfascination. They caninterpretthe (product/function) new /unknown On themetaleveluserscanfeelinter decorative, pleasant surprise special macro fascination interest, sugar’s source sugar’s sustainable ecosystem, authentic (context) meta virtuousness - - 43 Different types of moulds can serve to cess, as well as this way, demoulding one Design define the block’s shape. Traditionally nat- plank at once is possible. ural materials are used for this. Cocos nut wrapped round airtight Explorations cups or slices of bamboo tubes, which are The sugar blocks quality must be in paper sticker with placed on a wooden plank, can be for ex- checked for among others the pH value, sealed with The Sugar Block Grater is further de- QR code to ample filled with the syrup. There are also the percentage of inverted sugar and that sticker on top veloped based on the vision and design website with moulds carved into or cut out of wooden they are consistently consolidated until and bottom requirements. The shape and properties of info planks. Round and tapered shapes work the centre of the block. Also the crystalli- the sugar blocks and the desired outcome well for demoulding, but also cylindrical zation percentage and hardness must be of the shaved sugar flakes has to be de- stacked shapes are fine, because the sugar shrinks checked to work well with the knives shav- fined and the details of the grater tool are cylindrical when cooling down. The height should be ing off the sugar flakes. Palm sugar blocks designed. Explorations about those three blocks kept relatively small to reduce shrink marks from an Asian supermarket were used for parts are presented on the next pages, re- and ensure a more solid block with a rela- testing the prototypes and experiment with sulting in the programme of requirements, packed in tively straight top surface. the flakes. Some of them were though too which is then used for the final design. box hard and brittle to grate nice flakes. Further Cylindrical shapes should be produced experiments and tests have to be done presented for the sugar grater, to allow for the sugar with the Arenga syrup on-site to be able to in shelf in Sugar Blocks made of flakes to be shaved off the top of the block produce the right consistency (chocolate café thick syrup Traditional sugar blocks are used for with a rotational movement (see page like), also considering that the sugar crys- the grater. Compared to granulated sugar, 48 for the grater tool mechanism). Sev- tals may change over time. the blocks are more simple to produce and eral sugar blocks should fit in the reservoir different give less problems when becoming moist. of the grater tool to be able to gradually The sugar will be packaged in a 250g mould They therefore not always need to be kept refill the tool, also already before it is com- roll consisting of 6 blocks. Each package shapes airtight, which is useful for serving in cafés. pletely empty. It is decided to fit maximal 3 is rolled in paper (similar as used for flour, blocks in the tool, resulting in a height per rice or granulated sugar sometimes) and not too The solid form of Arenga sugar is made block of ~22mm. The diameter is chosen sealed airtight with a circular sticker on the high by boiling and stirring the sugar not until to be between 43mm and 40mm, to fit the top and bottom, providing more information it becomes dry granulated sugar, but stop tool and be turned against the knife. This about the product. The package design results in a weight of about 42g per block will be elaborated later (Consumer brand, the process a little bit earlier, when the prevent and a total filling weight of 126g, being page 69). The cylinders can not be sugar is not yet completely crystalised and big sink roughly half of a standard 250g package. packed very space efficiently in a rectan- the syrup is still slightly liquid, but already marks very thick. This syrup can be then poured gular box. Compared to granulated sugar into moulds (see Figure 32), were it cools The sugar block’s diameter dimension has packages the block sugar is still more com- down and hardens, only partially crys- to be relatively precise to work together pact and can therefore compensate for this talised. The texture is similar to this of a with the tool. Therefore no bamboo slices slight inefficiency of space during storage should be used, but the circles should be and transportation. chocolate bar. The moisture content should bamboo cut out of a plank with the correct thickness be minimised to prevent extra weight for mould transportation and to ensure the sugar and size, considering the shrinkage per- The sugar block roll packages will be block preserves well and is not sticky, but centage. The sugar can be roughly poured presented in a special shelf in the café, cut out suitable to shave flakes off it. in the holes and excess can be scraped which serves as storage and shop display mould off. This accelerates the production pro- (see page 59). plank Figure 32: Sugar blocks 44 45 Sugar Flakes It was decided to make the grater with two knives so that two flakes will spiral fine To present the sugar as something around each other, forming a layered look. grater special, emphasize its natural source, and The top side of the knife should be as such (rasp) make sure it quickly dissolves in the hot that the flakes smoothly come out of the beverage, it should come out of the grater tool and not get stuck. 2 tool as a flower with thin petals. Different knives tests were done to find a suitable way to grate the sugar blocks. Existing grater tools meant for chocolate, cheese or veg- etables were tested, as well as different knives, rasps and slicers.

The sugar flakes have to be cut with continuous rotation with more or less constant speed and pressure, to produce bigger layers, resembling a flower. A suitable thickness was found to be around 1.25mm. If the sugar is shaved much thinner it does very not hold its shape long enough and breaks thin too easily. Same counts for thicker cut-offs becoming not flexible enough to bend, and 2 looking very dark and not dissolving well rotations in the drink. Another requirement for nice flakes are regular consistency of sugar blocks and a flat surface. The sugar block should not be too moist and sticky, but also not too brittle; some syrup is needed to glue the crystals together. like flower petals Different tests with the grater prototype showed that the sugar flakes get loose continuous rotation of the knife easily as soon as grating is to make bigger stopped and then slide well into the cup too thick: petals when the grater is put on an angle. dark and breaking The sugar flower should look nice and complete with about 4 grams (one regular portion sugar). It could be nice to fine tune the tool in such a way that for example half a rotation would grate 1 gram. Figure 33: Sugar flakes

46 47 Tool Usage Working Principle One possible working principle (see Another possibility (see Figure 37) is The sugar can be pushed against the Figure 36) is that the sugar blocks are to push the sugar against the knife with knife by a piston (see Figure 38), which is For the tool many different ideas were The sugar grater is standing on the café’s The basic working principle of the grater stacked in a cylindrical container and an- a (pre-tightened) spring and then rotate found to be the the most suitable working generated and iteratively developed and table and grabbed by the guest to grate is that the sugar block and the knife are other part is pushed and rotated on it, with it by manually rotating a knob or handle. principle. The pushing force can come di- improved, combining existing products and sugar flakes to sweeten his drink. A rota- pushed against and rotated amongst each a knife on the bottom, cutting into the sug- Pre-tightening could be done with a sepa- rectly from the user; it is however difficult designing new solutions, making drawings, tional motion, similar as with a pepper mill, other, producing two sugar flakes spiralis- ar. This complete upper part with the knife rate screw knob, similar as used to adjust to coordinate to push and turn continuous- models and prototypes. Some of the alter- is necessary to cut the sugar. A handle ing around each other (see page 46). It is pushed inside the sugar container, when the fineness with a pepper mill. Another ly to grate nice flakes. Another solution is natives and considerations are presented activating this mechanism, could serve as has to be decided where the moving con- the sugar blocks become smaller. This idea was a more playful and surprising using a thread to output the users rotation in this chapter, regarding the general us- visual use cue and make this movement nection is and which part moves and which means it has to have a cylindrical shape design where a wind-up key is used, as into a constant pushing force plus rota- age, possible working principles and mate- more effortless for the user. To observe the one stays still. Grating the sugar blocks same lenght as the depth of the sugar known from old toys. This two steps usage tion. The thread can be like a bolt with a rial and shape options. sugar flower “growing” and hold the sugar should work smoothly without too much compartment. The sugar compartment has could however be complicated to explain to platform pushing the sugar, being screwed in your hand like something precious with effort. Sharp knives and a well working to have a high friction wall with for exam- the users. Alternatively the spring could be through a thread, cut in the bottom of the The tool (Figure 34) is integrating the an appreciating gesture, the tool should mechanism where the forces are well dis- ple some triangular shapes sticking into tightened by continuously rotating, while tool. Otherwise the whole piston can be the design’s functionality of grating the sugar be grabbed under the upper bowl with tributed are therefore crucial. the sugar from the side and prevent the internally the first rotations are used to “bolt” with external thread, screwing into and communicating its background story, one hand, while the other hand is rotating Many existing products were analysed, stacked sugar blocks from turning with the tighten the spring and after a certain force the top part, which is a tube with internal as well as facilitating the desired user ex- the bottom. An indication of the amount of such as pepper mills, cheese graters, knife. The upper part has a bowl like shape is reached it is locked in this position and thread. With this working principle the pro- perience. The user should see the sugar sugar grated could be given with a mark nutmeg and truffle slicers, chocolate flak- collecting the sugar flakes. This part could the tool switches automatically to rotate portion of rotation and vertical movement flower growing, while grating. The flakes line inside the bowl, or at the handle indi- ers, vegetable spiral cutters etc., finding be taken out to scoop the sugar flakes in the sugar blocks and start to cut with the is fixed by the thread’s pitch. The angle therefore need to come out at the top of cating the amount of rotations. The sugar useful solutions. For the sugar grater there the cup. This would however mean that previously built-up pressure. The platform and the cutting depth of the knives could the tool, where they need to be collected in collected in the bowl can be then scooped should however be no central axis, to ena- the sharp knife becomes accessible, as pushing the sugar can be fixed in certain be made adjustable (as found for example a bowl like shape. into the cup, by tilting the tool. ble grating one big solid block of sugar, but well as the sugar compartment be open. steps and the spring only compensates with truffle slicers) to handle variety in tex- also several sugar blocks stacked on top It is therefore better to design the tool in the distance in between. This can ensure ture of the sugar blocks and to adjust the of each other. To be able to see the sugar such a way that the two parts always stay a more constant pressure, not decreasing sugar flake thickness. flower coming out of the tool and hold it connected and can be only opened by the too much when the sugar block is being the way described before, the mechanism café’s personnel for refilling. used up. has to work against gravity and pushing against or fixing the tool to the table is no option in a café. The sugar blocks have to be kept in a close compartment for hygienic reasons, which has to expand to be filled and then shrink to push the last bit of sugar against the knife. One solution is to have this flexibility internally without changing the outer dimensions of the tool. Alternatively the whole tool can be taller or smaller, depending on the amount of sugar blocks left in the reservoir. This gives an obvious visual indication for the café personnel when to refill the grater, but also has consequences for the aesthetics, Figure 34: Grater tool idea Figure 35: Grating gesture and possible handles requiring a shape which is beautiful and Figure 36: Working principle 1 Figure 37: Working principle 2 Figure 38: Working principle 3 proportional in both extreme scenarios (full 48 and empty). 49 Material The outside of the tool can be made Copper chasing and enamelling are an- of copper with the inside of the leaf bowl cient crafts and done by artisan craft-work- For the material choice of the tool, it shape being coated with enamel (molten ers, but also possible to gradually scale up must be considered that the outer part is glass glaze) (see Figure 39). The copper to industrial production. influencing the product’s look and feel and has a warm appearance and could change results in a certain meaning and experi- its look over time from for example finger Thin shapes with double curvatures ence for the user. The materials therefore traces, making it visible where to hold the can be made, resulting in an elegant look. should be matching with the vision and tool. Copper is antibacterial but also has The combination of copper and enamel fit the background story of the sugar. The a distinctive smell, which could distract also looks precious, and might me asso- style of the tool should also fit in the inte- from the sugar’s smell. It can be however ciated with jewellery or a piece of art and rior design of a variety of cafés. From a sealed with transparent varnish. The leaf will emphasize that the sugar is perceived practical point of view the materials must shape and the cylindrical base can be as something special. Sugar might not be be hygienic and easy to keep clean, where produced by copper spinning and copper expected in this more decorative object people touch the tool and where the sugar chasing, resulting in interesting textures and the café guests could experience a is in contact with it. Depending on the ma- from the hammering. More texture can be positive surprise. The coppers warm colour terial choice and suitable manufacturing created by engraving or embossing illus- and irregular textures from the hammering methods, different shapes are possible trations (see chapter about the story, page creates a natural look. (see page 54). This concerns mainly the 56), which could be interesting to feel leaf like bowl, collecting the sugar flakes, and explore with the fingers while holding but also aspects such as material thick- the tool. ness. The inner part of the bowl can be cov- Many different material options were ered with enamel, applying either pow- considered such as clay, porcelain, plas- dered or liquid enamel which then melts tic, glass, (woven) bamboo, wood, and with high temperatures in a kiln or with a different types of metal. The two options of blow torch. The combination of copper and copper and bamboo tube were worked out enamel works well because both materials in more detail. The general design though have the same expansion coefficient. This is compatible with many alternatives and also means that the material combination possible to be made of different kind of can be made dishwasher safe. The enam- materials with only slight adaptations. el creates a hard, sleek surface which is easy to keep clean. The product can have The internal parts which are in contact a non-industrial appearance, because with the sugar and not visible for the user each tool will have an individual look, with can be made of stainless steel and plastic. random enamel patterns, depicting the rainforest in an abstract way with shades of green colour sprinkles. People’s imagination may be fostered and they can try to discover animals and plants in the patterns. The green enamel creates a nice contrast behind the brown sugar flakes. Figure 39: Copper and enamel

50 51 Using the main elements of the previ- The inner part of the bowl holding the clean. The sugar is though dry, reducing ously described design, the tool can be sugar flakes could be covered with food the general risk of contamination. The also made of bamboo with resin (see Fig- contact safe resin, achieving a similar bamboo could however come accidentally ure 40). This option fits slightly better to the look as explained with enamel on page in contact with coffee and milk or the sug- sugar’s background story, because bam- 50. This part can again be an abstract ar could become sticky from for example boo tubes are used by the forest communi- representation of the rainforest, with inter- steam of the hot drink. Regular cleaning ties to collect the sugar sap from the Aren- esting patterns to explore. With resin, more with warm water and soap is required. ga palm tree. Bamboo is also a commonly realistic images of the rainforest’s biodiver- used material in Indonesia, facilitating sity could be created, by also integrating One participant of the user test (see local production and building on existing real leaves, moss, or printed and cut out page 78) proposed to cover the internal knowledge. The fast growing grass can be objects, combined with pigments. Epoxy is part with stainless steel, to have a smooth locally harvested, supporting the sustain- a suitable, food safe resin, but also natural, and clean surface. This would however able vision of forestwise, not causing de- bio-based resins could be considered. influence the natural appearance of the forestation as other types of wood might. product and make it more difficult to depict Bamboo is easy to work with in small scale The rainforest inside the grater can be the rainforest inside the “bowl” (see page production with simple tools, but could be also depicted with more simplistic engrav- 56 about the story). A transparent layer also possibility upscaled by improving and ings, same style as the other decorations. of food safe resin to cover the internal automatising the manufacturing process. This would create a more minimalistic, co- part, where the bamboo touches the sug- herent, neutral and even more natural look, ar would be another option and gives it a The tool can have a coherent look, re- matching with more cafés’ style. smooth surface over the engravings. The assembling a natural bamboo tube. The other bamboo surfaces can be treated with bowl and the upper part of the cylinder can The use of wood is generally allowed for example food safe mineral oil or linseed be made out of one continuous bamboo in professional kitchens and gastronomy oil. No one from the interviewed cafés pipe. A metal stripe could also stay visi- in the Netherlands. However there are (Evaluation, page 84) was concerned ble as accent and look like for example some controversy informations and opin- that the bamboo (with engravings and only chrome, copper, bronze, gold, or green, ions about it. It is not easy to find specific treated with oil and no resin applied) may fitting the café style and for example their information for bamboo. Positive lists of not be clean or food safe. Also a big vari- cutlery. The bottom part screwing in the the EU (European Commission, 2019) and ety of bamboo products (cutting boards, sugar compartment can be still made of the Netherlands for food contact materials bowls, serving boards etc.) are sold in pro- metal or plastic and be covered with bam- declare wood as safe, but only if all other fessional gastronomy shops. boo veneer, resulting in the same look containing substances are rated and ac- and similar feel. Only the temperature and cepted. The bamboo must be untreated Making the tool out of bamboo will cre- weight might be surprising for the user. or food grade varnishes have to be used, ate an authentic and natural look, in line Illustrations at the back of the bowl (palm glue needs to be proven to not leak any with the vision (page 40). The material leaf) and on the cylindrical basis (forest harmful substances on food and no pesti- and working with it is also cheaper, easier community pattern) could be either burnt, cide residues must be found in the material and faster than the copper enamel alter- carved or (laser)engraved. (Kennedy, 2018). Bamboo is also told to native. It is decided to further develop the have a antibacterial function (more than design with bamboo. other types of wood) (Klootwijk, 2005). Generally it counts that all food contact surfaces must be smooth and easy to keep Figure 40: Bamboo, resin and engravings

52 53 Shape Many different shapes were developed Double curvature shapes and potential- with drawings, CAD models, 3d prints, ly varying material thickness may not be The tool’s shape should be aesthetically clay models and other simple models compatible with the material choice and appealing and have balanced proportions, made of for example paper rolls (see Fig- connected production methods. If the bowl both in the full and empty state (height ure 41). See page 60 for more details shape is made of clay both would be pos- difference around 66mm). The basis of the about the prototyping. Extreme shapes sible. With copper chasing double curved tool must fit the cylindrical sugar blocks were explored from very simple tubes to shapes are possible and even more com- and house the rotating and cutting mech- double curved and perfectly fitting the plex indents can be made with a die. With anism and give use cues about how to user’s hand with separate indents for the bamboo complex shapes could be made handle the tool. The width of the cylindri- fingers. Those might not be compatible by weaving bamboo stripes which then cal base must fit comfortably in people’s with varying hand sizes and right and left- could be stiffen with resin. Otherwise three hands. If the diameter is between 50mm handeed users, but give a clear hint about steam bent slats could be glued to an in- and 65mm it fits both P5 (108mm grip the intended holding gesture, where the teresting shape (similar to top left of Figure circumference) and P95 (150mm grip cir- tool should be grabbed under the upper 41). Simpler to make and referring more to cumference) of Dutch adults (Dined, 2004). bowl with one hand, while the other hand the typical bamboo tube look would be a The upper part holding the sugar flakes is turning the bottom such that the user basic pipe cut under an angle. This cut can must be shaped such that the user does can observe the sugar flower “growing”, be either straight or with a curve. This re- not touch the inner surface with his fingers, while holding it in the hand like something sults in a rather minimalistic design, allow- but keep the inner part touching the sugar precious with an appreciating gesture. The ing for more decorations without making clean. This requires a rather closed shape, back of the bowl should therefore feel in- the design look too complex. which still should not be too deep, so that teresting and good to touch with a smooth the sugar flakes are directly visible and surface. The natural appearance of the easy to get out. This bowl part should also tool can be supported by an asymmetric, give visual hints about the sugar’s back- irregular shape, referring to a leaf or tree. ground story (see next page) and depict The shape can look delicate and special. A the shape of an Arenga palm leaf. sharp point could support this elegant look, but may be dangerous and risky to break. The geometry of the bowl should be also rather closed to be stable and stiff, making it possible to have a robust resin or enamel coating which would not break off.

Figure 41: Shape explorations

54 55 Story Rainforest Arenga Palm Sugar Forest Community Café Guests

The sugar’s background story should The rainforest is represented inside The Arenga palm tree is depicted out- The Arenga sugar is growing in the rain- The forest community is represented The café guests become part of the be experienced by the café guests and be the bowl. Random sprinkles of shades of side at the back of the bowl with a palm forest, as the user also experiences with by a stripe of tribal patterns at the bottom story by supporting the sustainable system subtly integrated in the design of the sugar green create can create unique patterns leaf, which can be also used as logo. Its the tool. The sugar creates economic val- of the cylindrical base and the knife and of rainforest, forest community and Arenga grater. The people’s imagination will be representing the rainforest together with roots transition into a traditional Dayak ue for the forest community and provides the processing part of the tool. The local palms through consuming the Arenga sug- stimulated and curiosity fostered by dis- abstract natural elements showing the rich tribal pattern. The tree is “rooted” in the them with an income, but also for the café people are sustainably wild-harvesting the ar. The image of being the “driving force” covering the metaphorical elements in the biodiversity and offer many details for the forest community, showing its connection guest it is presented as something special Arenga sugar, by cutting the flower stalk to for the system is supported by the active design, which are further elaborated on a café guests to discover. Different levels of and how they both benefit from each other, and valuable, by growing like a flower. This tap the sugar sap, like the knife is cutting gesture of turning the base with the right website and printed information material. abstraction are possible and alternatively the people protecting the rainforest and the image emphasizes the sugar’s natural- the sugar in the grater tool. They are tra- hand using the handle, to grate the sugar The important parts of the story are the also a more realistic drawing could be tree providing them with sugar. The tree’s ness, being unprocessed and healthy. The ditionally living in harmony with forest and flakes. The other part of the user is more circularity and balance in the system of the used. The rainforest is like a small world, deep roots play an important role for the sugar sap is traditionally collected in bam- value and protect nature. supportive and appreciating by holding the forest community and the rainforest, with supported by the forest community and biodiversity, stabilizing the forest soil and boo tubes, which is also visible in the tools sugar flakes in the bowl in the left hand. its fascinating biodiversity and the role of protected by the Arenga palm tree, which also supporting reforestation. The Arenga design, made of bamboo. the Arenga palm tree supporting it. “puts its leaves and roots around the for- palm is a wonder tree, naturally growing in est”. The sugar grows inside the rainforest, the Indonesian rainforest and providing the System same as the sugar flower is growing in this forest communities with valuable resourc- bowl, when the user operates the grater. es, such as the Arenga sugar. sustainably The farmers living in the rainforest wild-harvested benefit from the nature in the same way, by local farmers as the biodiversity benefits from them, since the forest community has an intrinsic motivation to protect it. The design should knife show the harmony in this system and how all parts are integrated and important. The illustration café guests can be the driving force to keep this circular system running. abstract, random palm bamboo rich patterns like traditional leave tube biodiversity wood carving nature multi- flower appreciat- value functional ing gesture support tree special in balance green protects the enamel rainforest or resin logo natural supports farmers more reforestation healthy café process realistic guests roots Figure 42: System Figure 43: Rainforest Figure 44: Arenga palm tree Figure 45: Arenga rainforest sugar Figure 46: Forest community and processing Figure 47: Café guests

56 57 Website Consumer Brand The packaging design should fit the vi- Extras Shelf Coasters sion and desired image of Forestwise, con- The café guests can scan a QR code at Forestwise plans to launch a consumer veying a natural, authentic and sustainable To support the consumer brand and A shelf design is proposed which serves Coasters could be made in a very sim- the bottom of the sugar grater, which links brand for the Arenga Rainforest Sugar. image. Other Arenga sugar packagings complete the design and offer a coherent as storage of the sugar blocks in the café, ilar way to the grater tool and use rests of to forestwise’s website (Figure 48). The Currently they are just selling crystallised were analysed (see page 10, Bench- concept to cafés there could be also more as well as a product display in case the the bamboo tubes. Thin bamboo rings can landing page gives an overview of the dif- sugar in bulk to other businesses. Forest- marking) to design the Arenga Rainforest extras designed. A shelf design supports café is also selling the rainforest products be cut and filled with resin with integrated ferent elements of the story (as described wise can start to approach the consumer Sugar packaging. Robust brown paper the Arenga sugar products’ presentation, (sugar blocks, granulated sugar, grater real leaves, moss, or printed and cut out at page 56), with clear references to the market with 250g pouch bags of granulat- bags and rolls should be used to pack but also more table decorations as for tool). The shelf consists of individual boxes objects, combined with pigments and col- product design, making it easy for people ed sugar, and 250g rolls of block sugar, as the sugar, air-tightly sealed with stickers. example coasters could be added to the made of bamboo, which can be arranged our drops, matching the design with the to recognise the metaphorical elements. well as the grater tool for home use. First A minimalistic illustration of the Arenga range. Furthermore informative posters, in a flexible way and different sizes. The green resin rainforest. Alternatively also a convenient channel would be to sell the leaf should be used as logo, which can be info blocks for in the menu and social modular box system can be hung in differ- more minimalistic drawings similar to the When clicking on the rainforest part, a products in cafés, using the trend of blur- printed or stamped on the packaging. This media content could provide the café ent constellations on a wall or stacked on engravings could be covered by resin. Also screen filling green image of the abstract ring, where cafés and shops are merging also refers to the Arenga leaf at the back of guests with more background knowledge the floor, a table or for example the side photos are possible to incorporate in the rainforest appears, looking similar to the (see page 8, Market trends). Later also the sugar grater tool, creating a coherent about the Arenga rainforest sugar. A of the bar. A variety of high quality nature resin coasters. Forestwise’s logo, extra one on the tool. The user can zoom in the delicatessen and ecological shops etc. can and recognisable brand image. poster in the window or on top of the bar photographies of rainforest animals and information or the cafés name can be laser image and scroll around to discover the be approached. could also tell guests that this place sells plants in the back of each box create a engraved at the bottom of the slices. biodiversity of the rainforest. By zooming Arenga Rainforest Sugar. A few designs nice contrast and context to display the in, more detailed and realistic images of The brand is visible to the end consum- are suggested here, but more can be de- sugar packages. The style of the shelf plants and animals appear. Clicking on er with a specially designed shelf (see next veloped and also existing products can should match the grater design and the them opens a pop-up with a short expla- page), the packaging, the grater tool at be integrated in the assortment, to offer a website. It could be also considered to nation. Zooming out brings him back to the café tables, and possibly extra information whole interior concept to newly opening print drawings at the back of the shelf or overview. The Arenga tree, the sugar and on the website. cafés, consisting of furniture, decoration directly engrave into the bamboo. When the forest community can be explored in a (plants, pots, candle holders, vase etc.) the storage is (almost) empty the boxes similar way. and condiment trays, menu stands, as well just look like picture frames. as salt and pepper etc. By choosing mainly The website should be optimised for bamboo a coherent image can be created. smartphones and easy to use on small Tropical plants and botanical illustrations screens. would go well with it. In general it should be also paid attention to choose sustainable options.

logo packaging

Figure 50: Figure 48: QR code and website Figure 49: Packaging and logo design Extras (existing designs, fitting the concept) Figure 51: Shelf design Figure 52: Coasters made of bamboo and resin

58 59 The rainforest decorations inside were The piston, pushing the sugar block thread pitch probably have been smaller, Prototyping made with food safe Epoxy resin built up against the knife, was first turned and or at least better adjusted to the knives’ po- in several layers with different pigments, then triangular indents on the side were sitioning (angle and cutting depth), which The design explorations, as presented glitter and paint and real leaves, moss etc. cut with the milling machine. It was fixed is not very precise with the prototype and from page 44 onwards are supported The engraved decorations were burnt with with screws inside the external thread. located out of the centre. The palm sugar by a variety of prototypes (see Figure 53). a soldering iron. The design was devel- The solid aluminium piston was made a blocks from an Asian supermarket used Building prototypes as well as quick mod- oped by drawing it first on paper rolls and little lighter by drilling out some holes, but for testing were also too hard and brittle els was important to detail the design and also testing different compositions with with the final design the base of the tool and the already more fragile sugar flakes facilitate quick testing. The design of the tape on the bamboo prototype. still can be made lighter. The sugar holder, break because of the uneven surface on prototype was very modular, to allow for it- sliding in between the piston and the base top of the knife slice. Furthermore is it erations and adaptations of many different One main part of the prototyping was cylinder was decided to 3D print from PLA. more difficult to push the sugar against the parts. It was tried to make all the different the grating mechanism and it was crucial Different iterations were printed to make knives because of the high friction inside versions of the parts such they would be to have a proof of concept relatively early the shape for example fitting around the the sugar holder with the rough 3D printed compatible and being possible to connect in the process. The internal and external knives. surface. Furthermore is the inner piston in different combinations. High flexibility thread (see page 68 for details about not properly aligned when the screws are and the possibility to reverse changes was the mechanism) was turned on a lathe The knife slice was clamped in place tightened, causing the mechanism some- the goal. from aluminium parts and manufactured with the ring and prevented from rotating times to get blocked. according to technical drawings with high with the sugar by a pin. It was built up of a A 3D printed handle was attached with precision. Especially the internal thread 3D printed circular plate with slopes to at- The general working principle could screws to the base to test the usage both was a big challenge, because towards tach 2 fitted cutter blades under an angle. be still proven with the prototype and with with and without handle. Later a roundly the end only a 100th of a millimetre could After several versions, which bent to much slightly more force a bit smaller sugar carved handle made of bamboo was glued be removed at once and each time atten- or broke, the plastic was reinforced with flakes can be produced and if the sugar to the base with double sided tape. tion had to be paid to not cut too far and some metal nails and the knifes were fixed block gets stuck it helps to rotate a little bit damage the rim at the top of the cylinder with also horizontal nails and screws. The backward. Testing the prototype with a cu- The upper, bowl-like part of the grater (see top of Figure 58 on page 68). The top surface was not smooth for the sugar cumber could prove that it works perfectly was prototyped with a variety of different order of processing steps was crucial for flakes to come out and was slightly im- with less friction and a softer material, shapes and materials. See “Figure 41: turning and milling and one very time-con- proved by evening it out with some resin. compensating for the earlier mentioned Shape explorations” on page 55 for suming part was destroyed because of Since the pitch was fixed by the thread, it deviations of the prototype. more prototypes made of clay, paper, bam- a small mistake. It was decided to cut a was considered to make the knives adjust- boo, copper, aluminium and 3D printed metric thread (instead of Buttress thread), able (as it is for example found with truffle The look and feel of the final prototype PLA. The different models were compatible because of limitations of available tools. slicers), which was however difficult to re- is close to the final design (bottom right with the aluminium base and could be fixed Both parts of the thread were made of al- alise for the prototype. Figure 53). The aluminium base was cov- with the ring in order to test them with the uminium. ered with bamboo fineer stickers. The only mechanism and the maximum and mini- The mechanism was tested with differ- visual difference is that the top part will be mum height of the base. ent types of sugar blocks. It did however made of one continuous bamboo tube and not grate sugar flakes very smoothly, be- that the external thread will be much short- cause of a combination of deviations from er, so it is not visible at the base when the the final design and limitations of the pro- grater is just refilled and in the tall state. totype. The thread shape and the material The final prototype was used for user tests combination of aluminium on aluminium (page 78) and to present the design to cause a too high friction. Also should the cafés (page 84). Figure 53: Prototyping

60 61 Performance Life in Service Quantity / Series Size Tool Installation and initiation of Use Programme of Sugar: D: The grater tool must withstand daily D: The production should start with pilot D: The tool should be able to hold min- D: Basic assembly of the top part (leaf D: The main function of the Arenga sug- usage by roughly 5 users per day over of 50 products which can be tested and imal 100g of sugar blocks (refill once per bowl) and the basis will be done at the café Requirements ar is to sweeten coffee and tea, the duration of minimal 3 years, as well as then produce a small batch of 500 pieces week) before the first usage as well as filling the the flake thickness must be such that the weekly cleaning in the first year W: The tool should be small to nicely fit grater with sugar blocks This list of requirements states the im- sugar dissolves within under 10 seconds W: Life in service time should be pos- W: The design must be possible to easi- on café table and stand stable D: Usage should be simple and intuitive stirring in hot beverages sible to extend by regular cleaning and ly upscale in the future so no learning time is required portant characteristics that the design must Aesthetics meet in order to be successful. Those re- W: Arenga sugar might replace regular maintaining, repairing and refurbishing W: The personnel could be provided Production D: The tool must look natural and spe- quirements apply for the sugar and for the sugar and honey in cafés with basic information to tell guests about Maintenance D: The production of the sugar and the cial tool, which used to grate it and convey the Grater tool: the Arenga sugar D: The tool must withstand cleaning tool should take place in Indonesia to lo- W: The tool should be aesthetically appeal- basic story, as well as for the website with D: The grater must smoothly cut the (hand washing with brush and detergent) cally create work ing and serve as a decorative element on Standards, Rules and Regulations additional information. sugar blocks into flakes D: The tool must be able to turn several D: The tool must be easy to refill, also D: Clear instructions for production must the table D: The sugar and the tool have to com- possible when it is not yet completely emp- be provided W: The tool should match many cafés’ ply with food safety regulations applicable The requirements are based on the in- sugar blocks stacked against the knife ty D The quality must be regularly checked style in the Netherlands and other relevant prod- itial design criteria drafted before the idea D: One portion of sugar (4 grams) must D: The knife slice must be replaceable D: The production methods must be uct import norms (for example CE) generation in the chapter Synthesis (page be grated with maximal 5 rotations. with basic tools scalable Materials 22). After choosing the concept of the W: One rotation should give predefined D: The materials used must have a nat- Safety amount of sugar (for example 2g) sugar block grater and further developing, End of life Packaging ural look and feel D: There must be no risk to cut fingers D: The tool must function from full to prototyping and testing it more specific D: The tool must be possible to maintain D: For the tool and the sugar minimal D: The materials must be sustainably (for guests and when refilling) and the tool empty requirements were drafted. A process tree or upgrade (wear and tear, fashion, clean- packaging should be used made from nat- sourced has to comply with General Product Safety W: The tool design should make people was used to define criteria for product liness), the parts of the tool must be possi- ural material or paper, which is recyclable Directive 2001/95/EU. curious about the background story of the development, while considering the whole ble to replace separately or biodegradable Ergonomics Arenga sugar and provide them with first product life cycle, from originate, distrib- D: The materials must be possible to D: The packaging must be compact and D: Café guests must be able to under- Product Policy information and help them with where to ute, use to discard (Boeijen, Daalhuizen, separate for recycling lightweight stand that it is sugar to be used to sweeten D: The product should be produced find more information (QR code) Schoor, & Zijlstra, 2014, p. 67). Those cri- D: The sugar packaging must be airtight coffee and tea and how to use the product responsibly with a fair wage to all workers Website: teria were then sorted according to Pugh’s Target Product Cost closed, visually attractive and informative, and get some hints of the story (cognitive and with minimal environmental impact D: The website must provide more up- checklist to make sure the Programme of D: The target cost for the tool should be to use to display in café shops ergonomics) Requirements is complete (Boeijen, Daal- dated information about the sugar’s source 15€ and 1€/250g sugar blocks D: The tool must be possible to be Societal and Political Implications huizen, Schoor, & Zijlstra, 2014, p. 103). and impact and tell people ways to support W: The sugar and tool maybe sold at a Transportation comfortably used by P5 to P95 of Dutch D: The complete design should cre- This list fits the current state of develop- W: The website should be inspiring and premium price (minimal 30€ for the grater D: Tools and sugar packages must be adults (anthropometrics). It must be held in ate awareness about the importance of ment. It serves as starting point for further invite people to explore and 3€ for sugar blocks) to target the high compact (shape and packaging) to effi- one hand (diameter tool between 50 and the rainforest and promote sustainably development, where it should be used as quality market ciently ship them by container 65mm), easy to lift (weight total sugar and wild-harvested forest products Environment guideline, but also checked and updated tool not more than 500g) and grate easily W: Profit should be used for reforesta- D: The sugar must be in a closed com- when gaining more insights from for exam- Product Life Span Size and Weight (force needed to grate the sugar must not tion and sustainable investments partment in the tool so people cannot ple user tests. D: The product (with small updates and Sugar exceed 10N) touch it The demands (D:) must be met and changes) should be produced and sold D: The cylindrical sugar blocks must D: The sugar and tool must be wishes (W:) should be achieved as much over the period of 5 to 10 years have a diameter between 43mm and Storage perceived by café guests as clean and as possible. 40mm to fit the tool and be turned against W: Cafés should store all the refill sugar hygienic the knife blocks as a visible, decorative element D: Replacement parts for the tool must be stored in the Netherlands

62 63 Final Design

In this chapter the final design is pre- A scenario (Figure 54) of the usage of When the drink is served, the guest might The cylindrical shape, the parting line To add the sugar then to the drink the user While enjoying the drink the café guest sented, forming the outcome of this grad- the product gives an overview of the de- look for sugar to add. The word “SUGAR”, between the bamboo and the metal base, tilts the grater and lets the sugar flower looks again at the illustrations on the grater uation project. The design consists of the sign in a similar way as a user would dis- engraved at the front of the tool on the and the handle give the user the hint slide into the cup. The flakes shortly float and maybe reads extra informations with physical grater with its mechanism, trans- cover the Arenga Rainforest Sugar grater table should give a hint, but the whole to use the tool similar to a pepper mill. on top of the milk foam and then slowly the menu. When using the grater before, forming the sugar blocks into sugar flake in a café. The guests first enter the café, product might be unknown and surpris- Starting to turn the base and looking inside dissolve and sink. After stirring the drink, the guest also noticed the QR code at the flowers. The tool lets coffee bar guests sit down, check the menu and order at the ing for the user. Grabbing the grater and the top, it is visible how the sugar flakes the user tastes and checks if the drink is bottom of the tool, which he scans now experience the Arenga Rainforest Sugar’s waiter. The first interaction with the Arenga reading the whole text “Arenga Rainforest come out there, growing and looking like a sweet enough. The whole experience with with his phone to check-out the website. story. The different parts of the design are Rainforest Sugar could be either discover- Sugar” and looking at the other engraved flower. One rotation grates around 2 grams the sugar stimulates interest and fascina- Understanding the deeper meaning of the explained in detail in this chapter and eval- ing the extra flyer or the info box about the illustrations gives an idea about the source of sugar and two rotations results in a nice tion with the user. product and the background and impact uated in the next chapter. sugar in the menu or realising the grater of this special sugar. The grater feels a bit sugar flower with several layers of pet- of the Arenga Rainforest Sugar creates a standing on the table, which looks interest- heavy and the engravings are interesting als. The caramel flavour of the sugar can good feeling about contributing to it. ing, natural and special. to touch with the fingertips. Looking inside be smelled and the sugar’s appearance Usage the top of the grater, small sugar flakes on should be a pleasant surprise for the user. the knives are visible and the nice smell The tool to serve the Arenga Rainforest might be noticed. Sugar in coffee bars is used by café guests to grate traditional hard sugar blocks into beautiful sugar flakes, to sweeten their hot drinks, such as coffee and tea. The context of use for the sugar grater are cafés in the Netherlands. The focus lies on small speciality coffee bars with hip guests, offering a range of tasty, healthy and sustainable products with a transparent story (see “Product Context” on page 8, “Target look for Group” on page 26 and Evaluation con- entering sugar exploring seeing sugar text on page 84). It enhances the expe- café & sit at get drink exploring how to use sugar flower is rience of the Arenga Rainforest Sugar and table served illustrations realise grater growing facilitates a new way of serving sugar. grab grating flakes pouring see sugar stirring wait sugar hold sugar (rotating with flakes in sink down in drink tasting check menu grater grater in left grater right finger) drink milk foam read more hand look & smell discover info about sugar discover order look feel sound, discovering sugar grater feel palm info about (texture, texture, QR code taste leave pleasant sugar weight) resistance surprise interest, texture virtuousness curiosity interest, surprise special authentic fascination natural special authentic look

Figure 54: Scenario

64 65 The user experiences the Arenga Rain- Not only the flower shape and colour The Arenga Rainforest Sugar should Decoration The engraved illustrations and text can forest sugar as something special with this of the sugar, but also the look and feel of be experienced as natural, special and Outside be carved or burnt in the bamboo. Manual grater design. It facilitates a new way of grater support the natural appearance of authentic with emotions such as curiosity, Decorations on the bamboo complete carving or pyrography is though very time The outside of the grater has a coherent serving this sugar with many metaphorical the sugar. pleasant surprise, fascination and virtuous- the look of the tool and communicate the consuming. A heated metal stamp could look and feel with an integrated shape. The layers and subtleties with aesthetics, emo- ness. The message of a healthy, sustaina- sugar’s background story to the café guest burn the engravings in the bamboo. Other- bamboo dominates the tool’s appearance tions and meanings, as aimed for with the The flakes are shaved off traditional ble and transparent product should be also (see more about the “Story” on page 74) wise a 4 axis cylinder CNC engraving ma- with engravings as decoration and some vision statement (page 40). sugar blocks, supporting the authentic im- conveyed by the grater and its usage. The text “ARENGA RAINFOREST chine with laser or other cutting or burning shiny metal as accent. age. This special shape and texture of the SUGAR” is engraved in capital letters on tools could be used. This would also allow The guests are stimulated to be active Arenga sugar help to differentiate it from a spiral line around the grater. The most for adapting the decorations according to and are supported to create something regular brown sugar and makes its unique Bamboo tube important message “SUGAR” is shown cafés’ branding. A high enough contrast themselves (the sugar flower), which story more clear for the user. on the front, just underneath where the should be created for good readability. should make them more aware of the From further away it looks though nice if One bamboo tube covers the upper part sugar flower comes out. The line however sugar, treat it consciously and see it as For more details regarding the sugar the decorations are more subtle. of the mechanism and forms a scoop on begins at the top back of the grater, say- something valuable. The big (not compact) blocks and flakes used in the final design top of the tool (see Figure 55). The materi- ing “ARENGA”, as explanation above the sugar flakes in the shape of a fragile flower see the description with the design explo- al choice of bamboo is in line with the nat- Arenga palm leaf logo. Following the line support this association with something rations (page 44 and page 46). ural experience of the sugar and supports the word “RAINFOREST” appears from precious. Furthermore, the user can ob- the sugars story, since the farmers also an angle where the rainforest illustration serve the sugar flower “growing” while use bamboo tubes to collect the sugar sap is visible inside the tube. Following the holding the sugar in his hand with an ap- from the Arenga trees. For more reasons line down and passing the “SUGAR” text, preciating gesture (see “Interaction Quali- for the material selection of bamboo see illustrations show where the sugar comes ties” on page 42). page 53. from. The process is illustrated from rainforest and Arenga palm tree, harvesting The part can be made of a dried, con- the sap, boiling it, and moulding it in cylin- tinuous bamboo tube, having roughly the drical blocks. Following the line all the way right measurements (inner diameter max- down leads to the handle at the bottom, imal 52mm and outer diameter minimal which continuous the spiral with its rotation 60mm). The tube is cut under an angle and around the base and depicts a finger print both sides can be used, reducing waste to show the user’s role. At the bottom a QR material. In case there are cracks in the code is engraved. material, they should be broken and glued (with food grade glue) before sanding the surfaces smooth according to the measurements. Inside a step is created, making the bottom of the tube wider to slide over the mechanism (see “Assembly” on page 71). The bamboo is treated with odourless, food grade oil.

Figure 56: Engraved Figure 55: Tool design decorations

66 67 sugar holder in place. When the base is Threaded Cylinders The two parts of the thread should be Knife Ring Mechanism further screwed in, the sugar holder slides made out of two different materials, ideally further in the gap between the piston and The two cylinders have a right-hand one metal and one self-lubricating plastic. The circular knife is made out of one A metal ring finishes off the mechanism The grating mechanism (see Figure the cylinder with external thread. thread, which is intuitive for most users. The bottom part with the external cylinder piece of stainless steel. The two blades are on top and holds the knife slice in place. 57) is explained in this chapter with all its The external and internal thread should is made from metal (preferably stainless die-cut, bent downwards and afterwards It is fixed to the upper cylinder with a bay- parts. It consists of one cylinder with exter- The mechanism is kept simple with a screw smoothly to transmit the rotation steel or alternatively brass) to have a low hardened and sharpened. The part has onet quick closure, an L-shaped cut-out, nal and one with internal thread, a knife, a minimum amount of parts, to ensure easy and vertical force from the user with as centre of gravity and ensure stable stand- to be stiff and strong enough to withstand which can be pushed and rotated over a ring, a sugar holder, a piston with an extra (dis-) assembling. little friction as possible. A buttress thread, ing of the grater. The upper part with the the pressure of the sugar block, with the pin. The bamboo tube is being slid over pushing plate and a handle. How those where the load-bearing thread face is per- internal thread can be made of POM, nylon blades going all the way to the centre. The this ring and also held in place by it. The parts are assembled is also presented in pendicular to the screw axis, is suitable or for example iglide® (from igus.com), blades are facing downwards and sticking ring has a rounded edge towards the in- this chapter. because shear forces are prevented. It can a self-lubricating food-safe, high-perfor- in the sugar block and therefore safe and side (with an asymmetric fillet) to create a be easily machined on a lathe with a but- mance polymer. A thin metal sheet should not possible to touch for the user. The top smooth transition between the ring and the The basic working principle is that the tress thread tool. be placed on the top rim of this plastic part surface of the knife slice is flat and allows bamboo, where the sugar flakes can slide sugar blocks are stacked inside the grater to create a good bearing with the sugar the sugar flakes to smoothly come out of over. The ring should be made of stainless and pushed and rotated against the knife, holder, rotating on there. the grater without getting stuck or break- steel to have the same appearance as the shaving off the sugar flakes. In Figure 57 ring ing. The optimum angle and cutting depth bottom cylinder with the external thread, to only one sugar block is shown, but up to The thread’s pitch has to be in accord- for the blades should be still tested. With a create a coherent look, when they are both 3 sugar blocks can be stacked on top of ance with the flake thickness and the angle pitch of 2.5mm it was expected that each visible. each other. In this case, when the grater knife and cutting depth of the knife. A pitch of blade should stick out 1.25mm, but this is just refilled, is the bottom part almost 2.5mm was found to be slightly too much, could not be confirmed yet. screwed out completely. When the base is although other factors have to be tested rotated (with the handle) it screws into the first before being able to draw a final con- sugar upper part. The piston pushes the sugar clusion. upwards with the metal plate with spikes block sugar sticking in the bottom sugar block, trans- holder The external thread should be as short mitting the rotation to the sugar. The piston as possible to have it not visible when the also rotates the sugar holder, to ensure grater has its maximum expansion and that the upper sugar blocks also rotate. cylinder being just refilled with 3 new sugar blocks. They are clamped in the sugar holder, internal On the other hand, it must be long enough which has triangular profiles at the inner thread to overlap when screwed completely in wall to create high friction against rotation- the internal thread, when the last sugar al motion and turn all sugar blocks togeth- block is about to be used up. The internal er. The sugar holder is though very smooth piston thread however can not go all the way in the vertical direction, to ensure that the cylinder up because the thread cutting tool needs sugar blocks can be easily pushed up- external some free run on top before the rim, which wards. The sugar holder also encloses all thread can be however minimal with a computer the sugar blocks and makes sure that they controlled lathe. do not get in contact with the thread, keeping the mechanism clean and well working. base The sugar holder rotates on top of the upper cylinder on a small rim, which holds the Figure 58: Section view of thread internal (top) Figure 57: Parts of the grating mechanism and thread internal (bottom Figure 59: Knife Figure 60: Ring

68 69 Sugar Holder Piston Handle Assembly

The sugar holder encapsulates the In the centre of the mechanism and The handle at the base of the grater The grater consists of two sub-assem- blocks and rotates them. It is a cylindri- fixed to the lower base of the grater is the enables the user to rotate continuously blies, screwed into each other. In the bot- cal shape with triangular profiles sticking piston, which pushes the sugar against with one or more fingers, without having to tom assembly, the cylinder with external inwards, but not going all the way up, the knife. It can be milled out of a thick change the hand position about each half thread is connected to the bamboo handle because otherwise they would be cut by pipe since it has a hollow centre to reduce turn. The extra arm of the handle increases and the piston inside with bolts. The sugar the knives. The rim on top has to have a material and weight. On the outside it has the user’s finger force. The handle has an holder is illustrated in Figure 64 (left) with smooth surface and as little friction as pos- triangular groves to transmit the rotation indent and engraved index finger print to the bottom assembly, because those parts sible to rotate on the upper cylinder. to the sugar holder and allow it to slide in- show which direction to turn. It is carved rotate together. The sugar holder is con- side the holder and push the sugar blocks out of one piece of laminated glued bam- nected to the top cylinder and only slides This part might be a bit challenging to all the way through. The piston has to be boo. It is decided to add the handle to the into the bottom. When assembling the up- produce on a small scale. In the beginning as long as the 3 sugar blocks together to mechanism, because people can still not per part, the sugar holder is inserted from 3D printing could be suitable, although compensate and push the sugar when the use it if they prefer, but it makes the usage the top, where it sits on a rim of the upper smooth surface properties are required grater is full, as well as when it is almost more clear and also dedicates a special cylinder. This is the bearing where the for the mechanism to work well. When the empty. On top of the piston is a slice which part of the design to the user, representing two assemblies rotate. The knife is then product is upscaled, injection moulding is flexibly fixed on pins and with springs the impact of the café guest by making the placed on the top of the upper cylinder and might be considered, possibly starting with around to prevent the mechanism from “system turn” (see more with the “Story” on clamped in place with the ring, prevented a low investment 3D printed mould. Alter- getting stuck, but allow the knives to cut page 74). from rotating by two pins. The knife is easy natively would be aluminium extrusion an around hard parts in the sugar. On the to replace if it becomes blunt. The whole option with some postprocessing turning slice are small thorns which are punched upper assembly is slid into the bamboo and then a food grade surface treatment. and bent up to stick in the sugar block. tube. Some grooves in the ring prevent Extra distance keeper at the sides next to the bamboo from turning. All connections the blades ensure that the thorns do not between parts are made against the grat- damage the knife. ing direction, to ensure the tool does not accidentally fall apart while the café guest is using it.

First assembly requires that all parts are clean and that no dangerous residues of lubricants and oils or dust can end up in the food. How the (dis-) assembly works in practice is further elaborated on page 72, where it is explained how the café personnel can refill and clean the grater.

Figure 61: Sugar holder Figure 62: Piston Figure 63: Handle Figure 64: Assembly

70 71 It is possible to refill the sugar blocks al- New sugar blocks can be pushed inside Cleaning Usage for ready before it is completely empty, without the sugar holder from the bottom. The tri- Personnel creating waste. This allows for smoother angular profiles on the sugar holder cut in The grater should be cleaned regularly. work-flows and regular procedures for the side of the sugar blocks to rotate them It has to be opened and all leftover sugar refilling all graters. The grater can be filled while grating. The sugar holder can be The grater can be easily refilled and collected. This can be reused to refill the with around 125g of sugar, resulting in filled almost completely, leaving a few mil- cleaned by the personnel of the café. graters afterwards or serve as ingredient more than 30 portions of 4g. limetres free at the bottom (depending on for cakes or other recipes. It is safe to re- the material choice of the sugar holder and use this sugar, as guests are not able to Refilling To open the tool, the base can be com- piston to transmit the rotation). The tool touch the it inside the grater. pletely screwed out, in the opposite direc- can then be closed again by screwing the The grater adapts its height to the tion as grating. The old sugar block stays base in the top. After a few rotations the It is possible to disassemble all parts for amount of sugar blocks inside. The overall on top inside the sugar holder, pressed bottom of the sugar holder slides into its cleaning. The two bamboo parts can be height and how much of the stainless steel against the knife. This left-over sugar will gap in the base and starts being rotated. separated from the mechanism by sliding is visible at the base of the tool give clear be used up first after refilling, guaranteeing The grater is now ready for use. off the tube towards the top and unscrew- feedback to the personnel about the filling continuous material flow, where no bits ing the handle. The bamboo should be state of each grater. Quickly looking at all of sugar remain in the grater for too long. washed by hand with warm water, soap tables is sufficient to determine which grat- This allows that all sugar will be used with- and brush with food-safe oil about once ers need to be refilled (see Figure 65). out waste. Only the little bits stuck between per month. All other parts of the mecha- the thorns at the piston slice may require nism can be disassembled by removing removal. the ring. The metal and plastic parts are dishwasher-safe. oiling

After drying, all parts can be assembled again and the grater can be refilled with once per sugar and closed. month

hand notice washing dishwasher the sugar (soap, water, close is (almost) brush) grater empty place refill with refill grater back opening collecting disassem- cleaning drying assembling sugar and open sugar at table grater sugar bling clean off close (unscrew) left-over sugar blocks from on piston bottom Figure 65: Refilling Figure 66: Cleaning

72 73 It is important to communicate that the Story sugar comes from the rainforest. This is Information Website shown with the sugar flower growing inside The goal is to let the café guests expe- the rainforest illustration. In this illustration Material The website can be reached by scan- rience the background story of the Arenga also an Arenga palm tree is depicted in its Rainforest Sugar. Storytelling elements are ning the QR code on the bottom of the actual habitat. On the table, some basic information integrated on different layers. The first and tool. Next to the QR code is also the web- material about the Arenga Rainforest adress written. The website is optimised most obvious one is the text. Next come Also the small process engravings Sugar can be provided. Depending on the for mobile phone usage. It is designed in the illustrations (explained on page 67), emphasize the rainforest origin of the sug- café’s preference it can be either a sep- the same style as the bamboo grater with then the general appearance of the grater, ar and the role of the forest community. arate flyer, which is inside or next to the its decorations. The sugar’s background the sugar, and the experience of using the These processing illustrations are located menu, or an info box integrated and print- story is explained in more detail and il- grater. Metaphorical elements subtly com- around the grating mechanism, where the ed in the menu. lustrated with visual references, clearly municate the story. Extra layers and details processing takes place in the tool. This can be discovered by the user, stimulat- linking to the metaphorical elements on the links the decoration to the function of the The information material consists of a ing their imagination. Explanation can be physical grater design. Next to drawings, tool. short text, roughly explaining the sugar’s found in the information material on the ta- explaining the process, there should be source and mentioning the sugar’s health also video and photo material of the peo- ble and on the website. The story is deeply The Arenga palm leaf, depicted at the benefits, such as the low glycemix index ple harvesting and processing the sugar. integrated in the final design. Some focus back close to the processing illustrations, and the nutrients. A drawing of how the The character of the website should be points have shifted and the implementation symbolises the important role of the tree grater is held with the sugar flower coming explorative and provide different layers of has slightly changed compared to how the for the rainforest and the local community, out is used to illustrate it. information for the user to discover, but story is explained with the design explo- providing them with a sustainable income. rations on page 56. The main elements summarise the main information in one The leaf engraving invites the user to put Extra information can also be provided remain the same. quick overview. its protecting hand around the rainforest, at the shelf (see with the design explora- depicted inside. tions on page 59), where the café dis- A future addition could be some Aug- plays the Arenga Rainforest Sugar. mented Reality features, where the user The spiral line is circulating around the points with the phone camera on a certain grater and connecting all the elements element of the grater and gets extra infor- to represent this balanced eco-system, mation about this part blended in. where everything is connected. Both the rainforest and the people benefit from each other through the Arenga palm tree. The circular motion of the spiral is continued in the grating rotation actuated by the café guest, who keeps this system running. The handle gives the user an explicit part in the design, serving as metaphorical element for the story and showing the users contribution.

Figure 67: Figure 68: Story Menu Figure 69: Website and QR code

74 75 The value proposition forms the raison Costs Business Model d’être for the Forestwise sugar consumer The costs for Forestwise consist for the key key value customer customer brand and consists of providing Dutch grater tool of material costs and manufac- The business model for the Arenga sug- partners activities proposition relationships segments café guests with a tasty, sustainable and turing costs and for the sugar blocks of ar is drafted for selling the sugar products healthy sugar experience with a good sto- processing and packaging costs. Labour to cafés (business to business), who then ry. costs in Indonesia are comparably low, as raison sell the products to end consumers. The internal external well as local materials (bamboo and sug- d’être sugar will be offered in the café with the External aspects such as customer re- ar). The other parts of the tool would prob- delivering sugar drinks, as well as sold to the end consum- lationship is rather distant and consists of ably form the biggest costs. Added to this blocks and provid- deliver sugar ers together with the grater for home use. arranging delivery of the sugar (consuma- come costs for shipping and service. ing the grater tool (consumable) and To reach the cafés, existing distribution ble) and making sure the cafés have (well and information provide grater channels should be used to introduce the maintained) grater tools (service). Chan- Revenues (service) Arenga Rainforest Sugar via local, small nels for this relationships will be mainly Revenue is generated by selling the scale coffee roasters. Later the selling sugar experience coffee suppliers, but also social media, grater tool and the sugar with a premium cafés, channels could be possibly extended to with a good story, speciality website and email. The targeted customer price and position it in the high end market. coffee suppliers, sell to delicatessen and ecological shops sustainable, coffee bars, segment are hip cafés and their guests The price can be justified by the added sugar production, etc. key tasty and hip cafés (see page 26, Target group). s value, consisting of the experience, deco- tool production & channels resources healthy and their guests ration, design, health, taste, and a unique repair The Business Model Canvas (by Oster- Service and sustainable product story. It is sug- walder and Pigneur, source Boeijen, Daal- A hybrid model is suggested, where the gested to sell the sugar blocks for 3€/250g huizen, Schoor, & Zijlstra, 2014, p. 105) sugar blocks are sold to the cafés while and the tool for 30€ to the end consumer. Arenga sugar, coffee is filled in for the rainforest sugar and tool providing the grater tool as long as they Cafés only pay for the sugar and get the Indonesian network suppliers, (see Figure 70), to define the value crea- keep ordering the sugar. This means the tool provided for free. For a sugar portion & experience, social media, tion and value capture for the Forestwise tool will be rented and must be maintained of 4g it would cost the café around 0.05€ transparency / track- website, sugar consumer brand. and replaced if necessary by Forestwise. per drink, plus labour costs. ing system mail This gives the company control about the Key partners are cafés, coffee suppli- products and allows to efficiently use the Product Category Life Cycle ers, sugar production, and tool production tools and extend their lifetime by maintain- The sugar grater will start off with the and repair. ing, repairing and upgrading and eventu- introduction phase after the first model is ally recycling (Bakker, Hollander, Hinte, & developed, tested (pilot with 50 pieces), cost revenue The internal key activities consist of Zijlstra, 2014). and manufactured. This phase should be structure streams organising the sugar and grater tool pro- kept at a small scale (around 500 pieces) duction, checking its quality, delivering the to manage the risk and stay flexible for sugar blocks to cafés, and providing them adaptations and preparation for upscaling input- with the grater tool and background infor- production. output sugar production, tool production & maintenance, cafés paying for sugar, mation about the rainforest products. shipping & distribution, marketing & sales end consumers paying for sugar and grater for home uset

The key resources are the Arenga Rain- value value forest Sugar, an Indonesian network and creation capture local experience, and the possibility to provide a transparent tracking system. Figure 70: Business Model Canvas for Forestwise’s sugar brand

76 77 Evaluation

The design is evaluated with input from Setup The questionnaire consisted of 10 Results Usability most participants turned the grater upside users and cafés. Evaluation criteria are sections about the appearance, usabil- All participants initially looked inside the down and let the flakes slide in the cup user perception, suitability for its context of The setup for the user study was like a ity, emotions, meanings, Arenga sugar, Results were obtained by observing the top, afterwards some checked the bottom directly. The tool still works this way, but use and sustainability. café and participants were served a cup of portion size, story, QR code, and general participants using the grater, from their an- side of the tool, expecting a sugar outlet the sugar flower was not observed growing coffee. They were asked to use the Arenga comments. There were open questions swers to the questionnaire, and some final there. Some participants also thought the and in one case there was also risk of the Rainforest Sugar grater to add sugar to for qualitative insights as well as some conversations with participants after the sugar would be inserted on the top. Many tool touching the drink. Only 5 participants User study their drink and act naturally and not think quantitative yes / no questions and Likert test. The observation notes and the specif- participants expected granulated sugar. (31.3%) did feel the engravings with their out loud. The stimulus material was a scale ratings. See appendix for the specific ic questions and all answers can be found One started to shake the tool since he fingers. functional prototype, with almost realistic questions. in the appendix. expected the sugar would then come out Research Goal look. Some limitations in the working of the through the gaps between the blades. The average amount of rotations for one prototype were solved by interfering once 15 international master students (be- First Impression Most of the participants however noticed portion of sugar was expected to be 2.78, The goal of the user study is to evaluate during the test. The prototype was not tween 20 and 30 years) from the faculty When the coffee and the sugar grat- directly the handle and started rotating the ranging from 0.5 to 5 rotations. the concept by validating assumptions and suited to grate flower like flakes, but rather of Industrial Design Engineering, TU Delft er were served, most of the participants base. Associations with pepper mills and a For most of the people it was easy and find points which need to be improved. smaller pieces, and required more force participated individually in the test, plus seemed (positively) surprised. The ques- clear parting line between the bamboo and clear how to slide the grated sugar flakes With the user test it is checked whether than the final design would. After the user one student for the pilot beforehand, help- tion about the emotions while first looking the metal helped for the usage. The rota- into their cup. The sugar came loose well the desired experience is achieved as de- started grating, the flower shaped flakes ing to test and refine the test setup. Half at the grater was rated after the test on tion direction was directly done right by 11 and slid easily through the bamboo tube. fined in the vision, and what emotions and were therefore showed with an image and of the participants were female and three a scale from 1 (disagree) to 5 (agree). participants, 3 were hesitant and went a bit Some participants ticked with a finger on associations the users experience while quickly explained. Also some more sugar were left-handed. The mean for the emotion “pleasant sur- back and forward first, 1 (left-handed) first the side of the grater to make the sugar interacting with the product. Usability and flakes were added inside the top part of prise” was 3.87. “Curiosity” was rated as screwed out the base. He only changed move slowly with only a small angle, to be the understanding of the underlying story the grater to test how the user would scoop a stronger feeling in this situation with a the rotation direction when noticing the able to carefully determine the quantity. 4 of the product are tested. the sugar from there in the cup. The partic- mean of 4.53. Thoughts of the participants thread coming out. Although most partici- of the 16 participants used their spoon to ipants were filmed while using the product when first noticing the tool were for exam- pants rotated the grater in the right direc- scoop the sugar in their cup. A few people to analyse their behaviour afterwards. ple: “Pretty!”, “The material, I love bam- tion, some were answering in the question- were observed to leave some sugar flakes While tasting their drink, printed visualis- boo.”, “very organic and looked earthy”, naire that it was not very clear. The handle in the grater, because it was more than ations of the final design (see appendix) “An object I have never seen before”, was used by half of the participants, most what they wanted to use. Everyone put were shown to the test person. A digital “original”, and “cool looking product”. On of the time with index finger and thumb. the product back on the table standing, so questionnaire was filled in, regarding this the other side also insecurity and con- Other participants did not use the handle, the orientation seems clear. Most people final design. To not influence the results of cerns were mentioned, such as: “I felt a but grabbed the bottom part with their did not check the illustrations on the grater the questionnaire no questions were an- bit sceptical about whether I would like it”, whole hand. Nevertheless it seemed that in detail before they added the sugar, but swered about the sugar or its source. “I wasn’t sure where the sugar came out the handle was not in the way for those afterwards while stirring or drinking their of”, “I did not immediately understand how people and still made it clear to them that coffee. it worked”, but many mentioned they were the bottom part should be rotated. The “intrigued” and “eager” to find out. shape of the handle and the engraved finger print also served as hint for the rotation direction for some participants. The shape was described to be comfortable to touch but not everyone found it comfortable to turn. When starting to grate, most people looked inside the top and held the grater upright. When sugar was noticed Figure 71: User test setup to start coming out between the blades,

78 79 Grater Those first comments are in line with associations were “Feels a bit like a sou- ers to understand the working principle of diately clear.”, “I didn’t taste any difference Story The general appearance of the grat- the ratings on the meanings, associated venir.”, “Reminds me of holidays” and the the grater, but might also be perceived as but I suppose it is healthier”, and “Other Most users seemed to understand the er was rated as slightly more decorative with the first appearance of the grater. “feeling of home”. not clean. Another issue could be left-over than the presentation, I can’t think of other main message, where the sugar originates than functional (mean 4.38/7, 4 would be “Natural” was rated with a mean of 4.67 of sugar flakes staying openly in the grater, characteristic that makes it better to regu- from. Many answered the question about neutral). Some participants explained this 5 (between somewhat agree [4] and agree The participants agreed with 4.53 (of in case users grate more sugar than they lar sugar, so I could go either way”. Only the source of the sugar correctly, with for with “Because it looks lovely as a piece of [5]). While using the product the rating for 5) to feel the emotion “curiosity” while first would use. one participant preferred regular sugar; “It example nature with you in the table, but it also has “natural” went down to 4.33. For the mean- looking at the grater, slightly decreasing to smells a bit caramelized, which I wouldn’t - “from some forest of course”, a small handle that makes you think about ing “special” the first appearance of the 4.33 while using the grater. “Fascination” Sugar be super fond of in any recipe - for some - “Some kind of exotic rainforest.”, the functionality of the product”, “It is more grater was rated as 4.33 and the usage as (3.73) and “Pleasant surprise” (3.87) were The participants liked the look of the recipe’s it might work well”. - “It’s definitely from rainforest, but don’t like a decoration compared to a normal 4.07. The meaning “authentic” was rated lower while first looking at the product and sugar (flower) with a mean of 5.93, rated know exactly where it is.”, one, but it is still quite clear that it is used slightly lower with 4.20 for the appearance increased to 4.00 for “Fascination” and on a 7-point Likert scale ranging from “not Regarding the quantity of the sugar, 8 - “From the Arenga rainforest, it is clearly as a grater.”, and “I think it has both char- of the grater, and 3.93 for using it. Further- 4.07 for “Pleasant surprise” while using it. at all” (1) to “very much” (7). Liking of the participants (50%) were interested to know written on it. The sugar is collected from acteristics, functionality is achieved by the more also associations of “homemade” “Virtuousness” was rated close to neutral smell of the sugar was rated as 4.31 (close the portion size they are taking, because the top of trees”, shredding process that includes an aes- and “traditional” were mentioned by the (3.13) for both the appearance and usage to neutral) and the taste as 5.14. While of “weight loss / diet”, “I need to keep track - “somewhere from Southeast Asia”, thetic value for the outcome”. Three rather participants. Some participants elaborated of the product. Other emotions were added grating only 5 participants (31.3%) noticed of the amount of sugar I have”, “it is nice to -“probably Asia due to the bamboo”, critical reactions on the appearance of the on their rating on the grater’s appearance, by the participants such as “confusion”, the smell of the sugar, and 6 participants see how much sugar I am consuming” and - “From preserved places in which a sus- grater were “Appropriate to the context of a to what extend they agreed to the mean- “insecurity”, “calmness”, “relaxation”, “ad- (42.9%) noticed the taste of the sugar in “So that I know how much is necessary. tainable process is done and there is a coffee place, however not really my style.”, ings “natural”, “special”, “authentic” with miration” and “amusement” for looking at their drink. Right now I think I took a lot, because I balance between the community and the “bulky”, and “Might need to become a bit comments like: the product, and “pleasure” but also “fear Comments were did not expect it to sweeten it so much as product.”. more modern in appearance.”. Further- - “The materials looked natural and looked of doing something wrong” and “worry” for - “The colour is super pretty and looks my drink got really sweet”. A weight indi- Several people expected that “Aren- more the appearance was commented authentic with hand-craft skills. Also it felt using the product. natural and raw, having the flakes feels cation although would not help everyone ga Rainforest” would be a term and one positively by the participants for example special because it is rainforest sugar“, fancy.”, since the Arenga sugar is a bit less sweet also googled it. Some wrong associations with - “Natural because it is made out of bam- 8 of 15 participants (53.3%) did not - “It seems like quality sugar”, and one participant said for example “I were with sugar cane and Latin America. - “It does look novel and organic.”, boo; special because of the combination of consider hygiene an issue while using the - “It feels very raw, not processed. This don’t know how much sugar I would need The question about how it does make the - “Very natural, decorative. Looks like it will shape and materials.”, grater in a café: “It seemed quite clean to makes me think that it’s healthier”, compared to my normal amount I use”. participant feel, knowing where the sugar fit in many contexts. Seems attractive to - “I think that the wood gives a natural use”, “I don’t see many issues with that - “It has a natural appearance and I like the The other eight participants did not like comes from, was answered with: serve food in (trustworthy)”, appearance and makes it more authentic. since I didn’t need to touch the sugar di- sugar flower.”. to know the sugar quantity, because it is - “I feel good that it is organic.”, - “It makes me perceive the sugar I am Adding the engraving makes it special”, rectly with my hand. The “scoop” part of “Natural” was rated for the sugar with a perceived as “too confronting.”, “it seems - “More appreciative.”, grinding as healthier, more natural! I would and the product could be easily washed.” and mean of 4.57 of 5. The meaning “special” quite natural already, no need for gram - “I feel a bit more sustainable and like it in a café”, - “I consider it has a natural connection “I don’t think it’s a problem if the cafe feels was rated with 4.47 as well as “authentic”, calculation.”, “I don’t use sugar that often healthy.”, -“It’s not like a standard consumer product, with the materials and the environment clean to me.”. Other participants were with 4.47. Regarding the emotions about so no need to watch my intake... also it is a - “I like to be aware about the origin of more like something tailored for a cafe.”, but also with the communities that live in however concerned, because “The metal the sugar, participants agreed to “Curiosi- luxury product so I get to treat myself.” and what I am eating”, -“I like the combination of the ‘rough’ nat- certain places. It is special since it puts to- parts could be dirty without me seeing it”, ty” with 4.33, “Fascination” with 4.27, “Vir- “Usually I just take an estimated amount of - “Like I am consuming a more natural ural material and the polished design and gether aesthetics and functionality.”. “sugar attracts flies, and I imagine many tuousness” was rated 3.13 (almost neutral) sugar and don’t know the exact amount of product, hopefully helping out the people mechanism.”, The authenticity of the grater was criti- users will use their hands to brush sugar and “Pleasant surprise” with 4.00. Eight grams.”. making it.”, - “It is new and unique, I haven’t seen cised a bit “Not really authentic because I from grater into coffee.” and “It didn’t look participants (50%) would prefer the Arenga -“Good! I like consuming food that sustains something like it before. The material gives can see some aluminium coming out of the very hygienic with the ‘tattoo’ style en- sugar over regular sugar; “It tastes really local economies.”, a natural and raw feeling. The engravings product, meaning that it is artificially made” gravings.”, suggesting “perhaps the inside nice.”, “Better quality.”, “It looks more natu- - “relieved in the sense that you know the tell a story of ‘handmade’ “. and “The mechanism makes it less natu- could be made out of metal, which would ral and more beautiful.”. Seven participants product is not taking advantage of the ral than it seems, but I don’t think that’s a feel cleaner”. Little remainings of sugar still (43.8%) did not mind “I don’t really notice communities” and bad thing, its just more interesting.”, Other sticking to the knife serve as a hint for us- the difference, and the benefit is not imme- - “Curious to know more about the produc-

80 81 tion and distribution.”. 14 participants (87.5%) said they would Discussion The solid aluminium block inside of Conclusion Overall it seems that the vision is Some concerns were mentioned how- like to know more about the story of the the grater prototype made the base more achieved and the users perceive the prod- ever and the sugar was not thought to be sugar, because for example “Sugar is a The results of the user test should not heavy than the final design, causing a It can be concluded from the user test uct as natural, special and authentic. They sustainable by 3 participants (18.8%), be- very important type of food that we intake be generalised as such, since the study different equilibrium position. This might that the grater and the sugar were ap- confirm emotions such as curiosity and cause “I don’t get any info. about that.” and due its effects on the body. So I definitely was only conducted with a small amount have influenced how and where people praised as very positive and interesting. pleasant surprise and. The main message “Depends where you get the sugar served. want to know more about it.“. Suggestions, of participants (16 students) and probably would hold the grater. Same counts for the of the sugar can be conveyed. People If it is served in the Netherlands I would where to find the information, consisted of does not perfectly represent the average engravings; the palm leaf at the back side However it was not clear to the users understand that the sugar comes from the maybe think of the CO2 emissions that -“a brochure on the table”, café guest. Some participants also did not of the grater was intended to be explored that the sugar flakes should come out at rainforest and is produced under fair condi- are caused while transporting the sugar -“somewhere printed on the menu”, like to put sugar in their coffee and nor- with the fingers while holding the tool up- the top of the grater. Solutions should be tions by local communities in a sustainable from a rainforest area to the Netherlands.”. -“a little text block on the side of mally drink it without. Additional context side down, grating. The engravings though developed to motivate the users holding way. This results in the perception of a Concerning answers, where the message the grater”, factors need to be considered. In a café were not very deep in the prototype and the grater upright while grating because natural and healthy product. It should be did not seem to be picked up correctly, - “on the body of the grater”, people might be for example more scep- the users did not hold the tool the intended this way they can observe the sugar flow- paid attention to ensure that really nobody were “Growing it causes rainforests to be - a “website”, tical and first check the decorations and orientation. er growing. Explanatory illustrations and associates the sugar with deforestation. chopped down.” and “it demands a high - or “augmented reality on the grater” and explanations better. Only the grater was Interfering during the test, where the explanations on the table could be helpful. amount of resources and it needs to have 4 suggested a QR code. 14 participants tested with its decorations and no extra in- prototype did not grate nice flakes, inter- This information material could challenge The general attractiveness of the grat- a balance with the environment and the (87.5%) had noticed the QR code on the formation material was used. The users did rupted the user and did not let them use the users to create a perfect sugar flower. er’s appearance and the fact that it was crops”. Nine participants (56.3%) on the bottom of the grater during the user test, not receive any specific background infor- the product completely naturally. This can be only done holding the grater in rated as decorative also confirms the idea other side thought the sugar is sustainable but only 6 participants (37.5%) would have mation about the Arenga Rainforest Sugar. The smell of the sugar was probably not the intended orientation. More pronounced to use the grater as table decoration. It and the 4 other particpants (25%) thought scanned it. Explanations were This probably contributed to the relative noticed by many because of the overruling engravings with deeper indents at the back might also draw attention of people not it to be “more or less sustainable”: “The - “I never do, I’m not used to. I would have low rating for feeling of “virtuousness”, be- smell of the relatively fresh linseed oil on of the tool could support this by guiding the even using sugar. image communicates a sustainable prod- preferred to google the name or find their cause they did not completely understand the bamboo, which did not neutralise yet. finger position, as well as a more rounded uct, with the colours, materials, story. The FB page.“, the bigger picture and their impact yet. Using the grater upside down did not guide and ergonomic shape fitting the hand. More conclusions from the user test are engravings and willingness to communi- - “I don’t generally use my phone when in Limitations of the prototype also in- the smell of the sugar towards the user’s translated to recommendations on page cate the story makes it more transparent cafés.“, fluenced the results. Some participants face as intended. Another solution should be found for in- 88. to me.”, - “I would not scan the code and read were hesitant because they were afraid to dicating the portion size and for what hap- online. I would like to read it on the table break the prototype. Some were insecure pens in case people grate too much sugar. itself. Also I am with my friend. I would pre- whether it was really a working prototype fer that both of us don’t use our phones.” and one test person just pretended to use and it. The perception of the handle was influ- - “I noticed it in the end, so i think it needs enced by the quality of the prototype. The to be in another place to catch more the at- handle was perceived as fragile, especially tention to be more engaging and make me since a lot of force was required, which scan the code.”. would not be the case with the final design. Others said to scan it “Because I believe The parting line in the bamboo tube, con- is an interesting thing to learn about, also sisting of two parts in the prototype made the design is inviting you to.”, “It’s an inter- it furthermore less clear, which part of the esting product, so I would like to see what grater would rotate. The perception of the I will get.” and “It helps you explore the hygiene and cleanliness might be also in- product for the first time.”. fluenced by the quality of the prototype.

82 83 to complete the authentic coffee experi- tool where the sugar flower touches could Context ence. Different uses of the grater could be be made more smooth for easy cleaning. imagined by the interviewees, ranging from Furthermore it is convenient that the tool plants For a successful design it is important handing out and explaining the sugar at can be disassembled for regular cleaning small, fits that it matches with its context of use the bar where they would serve the coffee, with soap and warm water. Refilling was homey interior and is in line with the practice. In order to to serving the sugar grater with each cup only seen as a burden by some cafés cur- Speciality style bright evaluate the design it was presented to of coffee and ask at the table whether the rently using sugar sachets. It was though coffee bars wood more than 15 different coffee places in Den guests wants sugar, to permanently plac- mentioned that those cause a lot of waste special, personal Martes Haag with the prototype and some visual- ing a grater at each table. It was a general because many of the returned, not used different, attention isations. Café owners, managers, baristas wish to receive extra information material sugar bags are dirty and not reusable an- crazy and waiters were interviewed and asked with the sugar for the guests, consisting of ymore. It is convenient that it is well visible high feedback on the design. The reactions instructions of use and the product’s story. when the sugar grater has to be refilled quality premium were in general very positive, many as- healthy This could be integrated in the grater or and that it is possible to refill before it is price sumptions could be confirmed and useful be a flyer next to the menu or a info box completely empty. They were not con- sustain- points of attention could be found to refine able in the menu. Many places mentioned that cerned about having to refill the tool too small risk Lola the design. An overview of the conclusions their guests like to read this kind of extra often, since sugar consumption is relatively products to try Bikes & from the interviews and potentially inter- information. Depending on how the sugar low in general, but difficult to estimate. with a flyer or Coffee ested cafés in Den Haag are presented in grater is served it is convenient that it has Many cafés also sell products and were in- story info box Figure 72. a heavy base for for stable standing to terested to also offer the Arenga Rainforest no withstand for example wind outdoors and Sugar assortment in their shop. Many in- attention The interviews could ascertain what be easy to serve on a tray. terviewees could well imagine the product for sugar sell kind of cafés would be interested in serv- for home use or as a gift. Also other poten- yet products ing the Arenga Rainforest Sugar with the Premium prices are easy to justify tial uses of the sugar were mentioned such home grater. It was found that big places, res- for speciality coffee bars and accepted as for desserts, baking and cocktails. use taurants and more classic places were not by their guests. The higher price for the The look of the tool was perceived as eef so much interested and found the design Arenga Rainforest Sugar was seen as attractive and matching with the cafés’ too complicated and too novel to offer their worth the product. The business model interior design. It fits well to the bright guests. On the other side small speciality where the cafés buy the sugar blocks and wood and plants which are often used. coffee bars could see the added value in get the tools provided as long as they One place mentioned to prefer a more Filtro this special sugar product. Those places offer the Arenga Rainforest Sugar could minimalistic design (with less decoration) PiM offer a homey atmosphere and personal be confirmed by the interested cafés. and two others asked for customisation for attention for the guests. They also focus They perceived the risk as relative small the café’s theme. The presentation of the Confetti on high quality and prefer sustainable and to try out the new sugar product. They Arenga Rainforest Sugar was perceived as healthy products. They like to be special are positive about how their guests react matching with the story behind. The grater and different and also dare to try out some on the new product and how it performs was considerated being suitable to pro- more crazy and unconventional things. in practice. Practicality issues were not mote the cafés sustainability efforts. The Products with a story are appreciated by many mentioned and the design was per- general idea of how the story is integrated their guests. Currently there is much atten- ceived as well thought through. The only in the tool was seen as very creative and tion paid to the source of coffee beans and concern was rain, when left outdoors. well thought through. Especially the aspect for example dairy products, but sugar or Bamboo was seen as a suitable material of seeing the sugar flower growing inside sweetener are ignored and offer potential choice, although maybe the inside of the the rainforest was intriguing. Figure 72: Cafés in Den Haag potentially interested to serve the Arenga Rainforest Sugar with the grater

84 85 Conceptual Level Product Component level Product Structure Level The products impact during use is mini- Product System Level Sustainability mal. Only cleaning requires resources like The concept of the grater for Arenga The supply of the materials and produc- The distribution of the grater and the warm water and soap. The design is simple and durable for a The first incentive for the design of the Rainforest Sugar blocks for cafés fulfils tion of the parts are determining the impact sugar probably causes the biggest envi- long product lifetime. Ease of maintenance grater was to promote the sustainable the social need of more sustainable and of the components. ronmental impact during the whole product The grater is driven manually and needs and repair can further elongate the lifetime. Arenga Rainforest Sugar with end con- transparent products, which are consumed life cycle. Shipping from Indonesia to the no batteries and electronics. Using the It is easy to disassemble and access all sumers. All aspects of the design must be with more awareness. The design sup- The outer part is made of bamboo, Netherlands can be only improved through sugar blocks with the grater eliminates the parts with the modular product structure. in line with the sustainability background ports the sustainable business model of which is a deforestation free and renewa- technological and operational measures, packaging waste of individually packed This is important for proper cleaning, for of the sugar and the general mission of wild-harvesting from the rainforest and ble material, locally growing at the location and the use of renewable energy. Regard- sugar portions (sachets) and the sugar maintenance and repairing. If the knife forestwise. The “Ecodesign checklist” from this way protecting biodiversity, while also of production. Production waste is minimal ing the bigger picture, the transportation wasted because people only use part of gets blunt for example, it can be quickly the Delft Design Guide (Boeijen, Daalhu- improving the livelihood of the local people because both sides of the bamboo tubes, is similar to (brown) cane sugar or other the portion or return a not used but dirty replaced with a new one. It is also possible izen, Schoor, & Zijlstra, 2014, p. 65) helped in Indonesia. For the café guests it fulfils cut in an angle, can be used and parts of alternative sweeteners (like maple or aga- sugar packet. The grater allows for grad- to upgrade or adapt parts. The aesthetic to evaluate the design on the conceptual, the need of having a positive impact by the tubes which do not have the right dive syrup). Only beet sugar from Europe ual sugar portions. Presenting the Arenga lifetime of the product can be extended by product component, product structure and letting them experience the story and con- mensions can be for example processed requires less transport, but is not available Rainforest Sugar as something special and replacing the bamboo parts, allowing for product system level. tribute to it. The design furthermore makes into coasters. Bamboo is used for the as unrefined sugar with molasses. valuable should also make people con- new or different style of decorations. a healthier alternative more attractive. The bigger parts of the product, which may be sume it more aware and waste less. When main function of the tool, serving the sugar, seen as less “necessary”, since it is a low The sugar blocks can be shipped more refilling the grater, a continuous sugar flow At the end-of-life, when a café does not is done effectively and efficiently within the impact material. compactly than granulated sugar and re- is ensured and the sugar can be reused use the grater anymore, Forestwise can requirements of the context. The functions quire only limited packaging. Recyclable after cleaning, so no sugar is wasted. take it back. This is facilitated by the busi- of storing and grating the sugar are inte- The mechanism is made of a minimal material, paper and in cardboard boxes, ness model, where the cafés do not own grated and also combined with storytelling amount of parts and material is tried to should be used. Shipping must be organ- the graters but get access as long as they and table decoration. The proposal of a be reduced. When selecting the specific ised efficiently to only send full containers. order the sugar blocks. Forestwise can modular shelf system for cafés as storage materials, recycled metals and recycled or A storage of spare parts in the Netherlands reuse the whole product, possibly clean and display with information and decora- renewable (bio-based) plastics should be should prevent airfreight. and refurbish it, reuse product components tion also highly integrates functions. preferred. Waste material can be reduced, and eventually separate and recycle the by machining the cylinders and piston out materials. of pipes instead of solid material. The knife is punched out of stainless steel sheets with minimum waste, and the left parts between the circles can be recycled.

The sugar blocks production requires slightly less boiling and energy than making granulated sugar.

86 87 Conclusion

To conclude this report it is reflected on The product’s feasibility is proven with Working 4 days a week on the project the project outcome and recommendations small tests, a variety of prototypes, and a Recommendations Personal Reflection stretched it out over a longer period of are given for further development of the final user test with a high-fidelity prototype. time. I could keep some challenges in the design. The working principle could be confirmed. The project was conducted in limited The project was a great opportunity to back of my mind during the other days and Different scales of production are possible time and by one person with a specific combine my interests in sustainability, na- this helped me to zoom in and out on the The project’s aim was to develop a suit- with only minor changes in the design. The skill-set. It is recommended to further in- ture, food, new materials and prototyping. project. I was highly motivated through- able way to serve the Arenga Rainforest different parts of the concept are discussed vestigate and develop some aspects. out the whole process and really enjoyed Sugar in Dutch cafés. The starting point with the stakeholders to confirm that it can I tried to be open to experiment with working on the project. I was able to select was granulated, brown Arenga sugar. be done. Information material (flyer, info box and different methods, approaches and focus focus points according to my ambitions website) should be developed by a com- points. It was a valuable experience to and interests, in consequence I can identi- The Material Driven Design approach The viability of the product is elaborated munication designer. In the future it might manage my own project. I was able to inte- fy well with my project. Working individually stimulated not to take the starting material with a business model (page 76). The be also considered to implement augment- grate what I have learned from my studies was challenging and regularly discussing as given but to play with texture, shape product is expected to survive on a longer ed reality to elaborate on the story. during the past 5 years. The project helped with stakeholders, fellow students and and process, for finding a more suitable term because it builds on the sustainable me to gain more confidence in my way of friends helped me to reflect on my work. material concept. This also generated a model of wild-harvesting. The product A solution should be found to motivate working as a designer. complete understanding of the Arenga matches Forestwise‘s mission with being users to hold the grater in the intended I am proud of the outcome of this pro- sugar. The idea to use traditional sugar sustainable on different levels (page 86). orientation and observe the sugar flower Consciously, I tackled the assignment ject and am happy that my final design blocks and let the user transform them into It also takes future trends into account. growing (page 83). quite broadly in order to cover the bigger got such positive feedback from users and beautiful sugar flakes was stimulated by Furthermore, possibilities are incorporated picture. This holistic approach and the re- cafés. this approach. This helps to distinguish the in the design to adapt and improve it in the The knife angle, position and cutting sulting complexity made it sometimes chal- Arenga sugar from other brown sugars. future. Cafés indicated to be open to try depth have to be refined and fine tuned to- lenging for me to clearly communicate my It was a pleasure to be able to contrib- the new design because of the low risk and gether with the thread’s pitch. The amount project. Also writing this report was quite ute to Forestwise’s work and help them The final design proposal presents perceived added value. of rotations and indications for portion siz- difficult and I struggled to convey all the promoting their wild-harvested sugar. It the sugar to café guests in an attractive es should be also defined. To find a suita- thoughts behind the different parts of the would be a great honour if my design pro- way as special and natural. The proposal The product’s desirability is indicated ble consistency, the sugar block production design in a logical and convincing way. posal would be implemented in the future. fulfils the design goal. As aimed for with by all stakeholders seeing the new design should be tested together with the details the vision, it lets café guests experience as an overall improvement. The reactions of the grating mechanism. This was my first design project with the background story of the Arenga sugar. from many users and cafés were positive a truly iterative process. It was good to User tests could show that the target group and most preferred the Arenga Rainforest For user tests on a bigger scale, an already select a concept at the midterm perceives the sugar presented with the Sugar with the grater over current sweet- adapted prototype should be built with the which allowed for another iteration to detail grater as envisioned. ener products. Forestwise is interested in earlier mentioned improvements. this design. My clear planning and keeping the design because it helps them to pro- track of my progress helped me through mote their wild-harvested rainforest prod- It is advised to use the Programme of the project, but it was also good to be open ucts and communicate their story to end Requirements (page 62) and the pro- and leave some room for changes. consumers. posals of this report for further development and at the same time stay critical and The grater is an innovative design. A update it with new insights. similar tool does not exist yet and sugar blocks or flakes are not yet served in west- ern cafés. The design fits well to the practice and its context of use.

88 89 References

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90 91 Appendix

Parisi, S., Rognoli, V., & Sonneveld, M. World of Molecules. (2016). Science of (2017). Material Tinkering. An inspirational cooking - What are inverted sugars?. Re- Content approach for experiential learning and en- trieved from https://www.scienceofcooking. visioning in product design education. The com/what_are_inverted_sugars.htm User Study Design Journal, 20(sup1), S1167-S1184. Details, questions and results of product doi:10.1080/14606925.2017.1353059 WWF - World Wide Fund For Nature. evaluation with users. (n.d.). Borneo wildlife. Retrieved from Pistache Café. (n.d.). Pistache. Re- http://wwf.panda.org/knowledge_hub/ trieved from http://www.pistachecafe.nl/ where_we_work/borneo_forests/about_ borneo_forests/borneo_animals/ Project Brief Rainforest Alliance. (2016, September The project brief as accepted by the 2). 9 Rainforest Facts Everyone Should WWF - World Wide Fund For Nature. board of examiners. Know. Retrieved from https://www.rainfor- (n.d.). Deforestation in Borneo and Suma- est-alliance.org/pictures/9-rainforest-facts- tra. Retrieved from https://wwf.panda.org/ everyone-should-know our_work/forests/deforestation_fronts/de- forestation_in_borneo_and_sumatra/ Schifferstein, H. N. (2016). What design can bring to the food industry. International Journal of Food Design, 1(2), 103-134. doi:10.1386/ijfd.1.2.103_1

Stichting Masarang International. (n.d.). The role of the sugar palm in Masarang projects - Stichting Masarang. Retrieved from https://masarang.nl/en/what-we-do/ the-role-of-the-sugar-palm-in-masarang- projects/

University of Illinois. (2011, July 25). Scientists learn startling new truth about sugar [Web log post]. Retrieved from https://phys.org/news/2011-07-scientists- startling-truth-sugar.html

The Wild Bunch. (2018). The Wild Bunch Rainforest Sugar. Retrieved from https://thewildbunch.network/products/rainforest-sugar

92 93 User Study

After using the product, this visualis- Consent Form Instructions Visualisations ations of the final design were shown to the participants to show them the differenc- Imagine you go to your favourite café The following photos of how the sugar es between the prototype and let them fill with your best friend to have a cappuccino flower should look like were presented to in the questionnaire considering the final Consent form for participation in user test and maybe some cake. You enter the café, the participant after he/she started grating. design instead of the prototype.. find a table and order at the waiter. Please Dear participant, pretend you want to add sugar to your cappuccino, even if you would normally drink This study is part of my graduation project at the faculty of Industrial Design Engineering at TU Delft. it without. The goal of the research is to evaluate my product design. You cannot do anything wrong, don't feel observed or under pressure, because if "mistakes" happen it only shows which aspects of the design Please take a seat and wait for your need to be improved. I ask you to interact naturally with the product. You do not have to say out cappuccino to be served. Then add sugar loud what you think, you may share your thoughts afterwards, when filling in a questionnaire. to your drink. The test will take about 30 minutes and consists of two parts: first using the product and second filling in a questionnaire. Please consider that the design you are using is only a prototype and I will show Your participation in this test is completely voluntary. If you do not feel comfortable during the test you later how the final design should look and do not want to continue, you are free to withdraw at any time. like. I may interfere once because of limitations of the prototype. I will observe you discreetly while interacting with the product and take notes. If you agree, I would also like to film in case I miss some details which I would like to review later. The film material will not be shared anywhere and only used by me to evaluate the product design.

My observations of you and your answers to the questionnaire will be treated confidentially and will Questionnaire be presented in my graduation report anonymised. To find the original questionnaire used ❑ I agree to being filmed during the test for the study please check

❑ I have carefully read the above description, asked any questions I had and am aware of my rights. tinyurl.com/arengasugar I hereby voluntarily agree to participate in this study.

______Name participant

______Date Signature participant

Thanks for participating in my test!

94Instructions user test 95

Imagine you go to your favourite café with your best friend to have a cappuccino and maybe some cake. You enter the café, find a table and order at the waiter. Please pretend you want to add sugar to your cappuccino, even if you would normally drink it without.

Please take a seat and wait for your cappuccino to be served. Then add sugar to your drink.

Please consider that the design you are using is only a prototype and I will show you later how the final design should look like. I may interfere once because of limitations of the prototype. looking inside Observations

The following points were noticed while observing how the participants used the product. Reviewing the film recordings of the test helped to notice all the details. grating

sliding

Participant Looking, understanding Grating Use of handle Holding the tool Rotating direction Sliding sugar Stirring Other grating 1 rests of sugar flakes served as yes, directly good pilot hint upside down 2 looks in top, first wants to pour, yes, no problem yes, first with thumb first looking inside top, as soon with two hands, right hand on yes but then directly starts to turn the as sugar comes turns the tool top, left supporting on bottom, handle upside down quickly, then taps on botttom to make all bits fall out 3 grabs spoon and wants to pour yes not really, uses whole hand upside down, opening facing her right it's too much sugar fer her, uses sugar from tool to spoon to see what comes out, holds tool spoon to only takes a little bit of it then notices handle and starts in left hand, rotating with right turning 4 first turns top, while tool stands does not get the grating careful with handle, because it is would use hand to get out sugar yes left-handed, on table, looks inside top, then a bit loose on the prototype flower, now uses spoon for the tries to shake out sugar through small flakes googles "arenga gaps between blades rainforest" 5 looks in top, checks bottom, then first tries to push in the base, then startsuses handlerotating swapping between up side down, holds tool in right first wrong direction, until left hand, shakes a bit to make it yes left-handed turns it upside down thumb and index, then only index hand, rotates with left he sees the thread coming slide and control amount finger out 6 "Uh, that looks fancy" turns up side down and starts not really, later with two fingers upside down right with right hand, pours sugar over yes grabs tool, looks at handle, looks grating the long part of the slide in top, smells 7 looks in top and checks gets it quickly with two fingers upside down, almost touches right, then hesitates yes easy with left hand n.a. decoration coffee foam with tool, holds it a because no sugar is did not put it in his bit under an angle and looks coming coffee inside bottom to check for the sugar coming out 8 looks in top, then checks bottom no holds tool upside down in left right yes, with left hand, then adds yes hand, rotates with righ right hand to further tilt the tool using handle 9 first grabs with right hand and with two fingers, when it gets upside down, almost touches hesitant starts with right hand, than puts yes starts turning with left, then more difficult he puts his palm coffee foam with tool, holds it a tool in left hand and holds cup swaps hands, holds tool over around the base bit under an angle and looks with right hand cup, expects sugar to come out inside bottom to check for the on bottom, then looks at bottom sugar coming out and turns it upside down 10 looks in top and start grating, grabs handle directly with thumb right scoops in with right hand, n.a. expecting sugar to come out on and index shaking a bit to dose did not put it in his bottom coffee 11 looks inside top, then checks does not use handle holds in right hand, looks in top, right uses spoon yes bottom rotates with left hand first, then turns it up side down 12 does not use handle first, then upside down, hold left, rotate first thinks he should do it sliding, first with short part, then n.a. happy to try let come out with two finegrs right back and forward, not turns it so it slides over the long did not put it in his the sugar flower rotating part coffee 13 quick looks on top to how sugar would does not really use handle, grabs holds tool tilted but facing right uses spoon to scoop out sugar, yes left-handed, come out basis around upwards in right hand, rotates spills a bit of sugar with left "looks like cane sugar" 14 looks where the sugar could yes, no problem uses handle with thumb and up side down, but with an angle right holds tool in right hand and slides yes come out, touches bottom index finger sugar on an angle, ticks with finger to spread sugar on foam 15 expects the sugar to come out on bottom, then turns it upside down uses handle with two fingers upside down right yes quickly, holds tool with left yes first puts it back on table and grates without problem hand, laying, but then directly but decides not to put all sugar changes it to make the grater stand up right rotating on with 16 tried to rotate the product at the thought something has to be put correct, hold in left hand, turn hesitant carefully slides in while ticking on yes parting line, which is only at the in on top, expects the sugar to with right the tube for slow control table spoon prototype and not in the final come out on bottom design

96 97 Appearance Usability

Name Participant Was it intuitive for you how to hold the tool? Was it clear in what direction you had to turn in What's your opinion about the handle? Did you feel Which orientation? Which hand? order to grate? the engraved Please explain why Please explain why decorations Participant What did you think when you first noticed the Would you rate the grater as rather functional or What do you think of the appearance of the with your grater? decorative? Please explain why grater? fingers? Jeanine 1 4 Seems there is not one right way to do it. 6 Natural instinct No 1 Where is the sugar? Do I need to put sugar in there? 5 As I dont know how it works (the technical aspects), it Very natural, decorative. Looks like it will fit in many pilot Thats why I just did it (not think about it). pilot seems a big product for just sugar. contexts. Seems attractive to serve food in (trustworthy) Vysali 2 6 I just took a moment to realise from which side 7 I would usually use the handle to the right and I think functionally it is not very necessary. It No 2 I did not think it had sugar in it. I thought in the first 3 It is a functional product but it absolutely looks decorative It does look novel and organic. the sugar would drop and also because it is hence it seemed clear to me. I did not notice does make it easy to turn it around, but how second it was some cake cause the instruction sheet said too. I can imagine it going with some themes for some not transparent I took a few moments to see the finger print though. difficult could that be? that I have to imagine a cake and coffee. But after 2 cafes. the sugar. seconds I figured it must be sugar cause it came with the Liz 3 5 The shape at the top is a good hint but I was 7 The shape of the top part is easy to identify as Its difficult to spin it completely using only one No cappuccino. not sure of how to use the grinding part. the pouring part. I related it to a peper or salt finger. 3 The material, I love bamboo. 5 Its more evocative but not more practical than a small bag I like the combination of the "rough" natural material and the grinder. or using the spoon. polished design and mechanism. Thijs 4 3 Had to try twice as I am left handed. 2 Didn't try it for fear of breaking prototype. Could feel sturdy in final model. No 4 Pretty! 4 Hard to say with the semi-functional prototype, but can Appropriate to the context of a coffee place, however not Nilesh 5 4 I didnt know to hold it up or directly drop it in 4 I didnt notice the direction till much later after I Its a bit too small Yes imagine a good balance between form and function. really my style. the coffee saw the thread 5 very organic and looked earthy 5 Looks like a bamboo stem shaped sugar dispenser Looks ornamental Francesco 6 4 It is quite clear how you should orient it. 7 Yes, it is quite clear which one is the top part. It is a bit bulky maybe, but I like the wooden Yes However, it is heavier than what I would expect The bottom is completely closed and flat. The texture 6 I thought it was something very original. I am not sure I 7 In my opinion the most functional sugar holder is the It makes me perceive the sugar I am grinding as healthier, just looking at it. Moreover, I am not sure I product is also standing vertically on the table, would have recognised that it is a sugar grater, since the traditional one you can find in any cafee. This grater is a more natural! I would like it in a cafee would need such a big top part for my small so that it is quite clear what is the top shape is very original. However, it is a very cool looking very cool product, but I don't see it as very functional cup (i took an espresso) product compared to the traditional one Alice 7 2 The orientation was not clear because I 1 The shape It could be more shaped like a hand No 7 An object I have never seen before 4 It clearly has the function of serving sugar, but it is also It looks homemade thought I had to turn it upside town in order to nicely decorated let the sugar fall directly in the mug 8 I wasnt sure where the sugar came out of 5 It functions but in a familiar way, the design is whats new Looks good, close to hand made David 8 5 I took it with my left hand and then used the 3 Took a few turns to test It may feel fragile No right to rotate the lever 9 3 It is more like a decoration compared to a normal one, but It's quite nature and reminds me of the feeling of SoutheastXingyu 9 3 At first, I thought the side where sugar comes 4 There is a handle with finger print on one side, I'm a little bit worried that it's too fragile. I feel I Yes it is still quite clear that it is used as a grater. Asia because of the material. It's not like a standard out should be towards the cup. But It seems which should be a clear indicator, but the can break it if using too much force. consumer product, more like something tailored for a cafe. that I don't need to pour the sugar directly to pattern is not very obvious. Probably with more 10 As I worked with brands in my project, I thought about the 4 It carries both qualities together. wooden body makes it I would say bulky but traditional and smooth and the cup after playing with it for a while. different color or shape. associations that came to my mind. Bulky, traditional, decorative and seeing the result of the sugar you produced kitchenware Etse 10 3 I had different expectations about the use. 5 It can be clearer, I wanted to turn it around I liked the shape how you hold it Yes natural, regional were the words I associated. I thought made me think it is functional itself that I will turn the handle not around the whole product Andrea 11 3 So for me it was bit difficult to understand how 6 This was more intuitive than the postion to hold is not so handy to turn it.. but it is an indicator No but around itself. to hold it and use it initally, I did not know if it it to to know which side to turn it. should be used upwards or downwards.. Later 11 That it was very beautiful but I did not inmmediately 4 I believe it's both, because although it is very beautiful it I really like it. It reminds me to tropical climates I understood how to do it understood how it worked still makes its function Nyckle 12 6 It felt like those salt/pepper mills 1 I think I just turned it in random directions, as I Feels like it could break easily, and I am not No 12 I felt a bit sceptical about whether I would like it. It didn't 4 A bit in the middle, it has many decorative features, a bit It looks authentic. Might need to become a bit more modern did not know the function of the flower-style sure if it helps for direction. Probably it's best look very hygenical with the 'tattoo' style engravings. It too many in my opinion, but I think it does the job in appearance. I like the QR code for instance sugar that would come out to just block the direction in which it shouldn't conveyed some conceptual value though, I was eager to rotate. find out how it would work. Daniel 13 5 Clearer orientation themes may be helpful 7 I looked at the mechanism before use. That I think the handle is comfortable, I would rather Yes 13 Feelings of intrigued, bemused. 5 Grater takes up a large amount of space. Grater also has a It's a bit kitch-y, I don't see it fitting in the decor of all coffee said, this is definitely an issue for the type of see an arrow than the fingerprint cue. You can fairly distinct appearance, and "presence"on the table. shops. That said, the theme does reflect the product and person who doesn't pick up things and try to also add in a ratchet clutch mechanism to fail the product's origin. figure out how to take them apart immediately. safe this. :D 14 it resembled me an instrument called marimba, I was 3 I think it has both characteristics, functionality is achieved I think it attracts the users since it has a particular finish intrigued to take a closer view by the shredding process that includes an aesthetic value Sebastian 14 4 it was intuitive but, I was not sure whether it 5 I think it reassembles other grinders so you it is nice to have it but I was concerned about No should be used in a specific orientation, so I can make the association, I was considering the grip of the grate when moving the handle. for the outcome think I was exploring the product at the whether I should grind first and then twist the 15 Nice and natural design. 5 It has a really nice. Regarding the functionality I first used it Looks really nice, reminds me maybe of holidays, in beginning grate to pour the content in the cup wrong, because I thought that the sugar would come particular of the island Bali. Melanie 15 4 I used it wrong first and thought the sugar 3 I am used from other products that the It's good. No outside the other side of the grater. would come outside of the other side of the direction is sometimes a bit different and that 16 I saw the wood and I though that it was a natural 4 Because it looks lovely as a piece of nature with you in the It looks natural, and I like that the metals are most of the grater. you don't need to turn the grater. something for my coffee table, but it also has a small handle that makes you think times hidden Hosana 16 5 left hand, with an angle of 60 degrees 1 I started moving it it both direction to see which it is comfortable at touch and when you grab it, No about the functionality of the product was the one that allowed movement but when you rotate it it is not that comfortable

mean 4.38 / 7 4.13 / 7 4.31 / 7 No: 11 (68.8%) slightly decorative neutral, towards intuitive neutral, towards clear Yes: 5 (31.3%)

seemed higher from observations 98 some people misunderstood the questions and answered about the orientation of the grater 99 What did you think when you first noticed the Would you rate the grater as rather functional or What do you think of the appearance of the grater? decorative? Please explain why grater? Was it intuitive for you how to hold the tool? Was it clear in what direction you had to turn in What's your opinion about the handle? Did you feel Which orientation? Which hand? order to grate? the engraved Please explain why Please explain why decorations with your fingers? Emotions Meanings

Participant What meanings do you Can you explain why? What meaning would you Can you explain why? What meaning would you Can you explain why? Participant What emotions did you feel while first Do you want to add What emotions did you feel while USING the Do you want to add How did you feel about the SUGAR? Do you want to add associate with your first associate with USING the associate with the SUGAR? LOOKING at the grater? any other emotions? grater? any other emotions? any other emotions? impression regarding the grater? 1 Curiosity Fascination Virtuousness Pleasant surprise Curiosity Fascination Virtuousness Pleasant surpriseinsecurity Curiosity Fascination Virtuousness Pleasant surprise APPEARANCE of the grater? pilot 1 Natural Authentic Special Natural Authentic Special Natural Authentic Special 2 5 5 2 4 5 5 4 5 I am very curious about the 5 5 3 5 pilot sugar too. 2 4 4 4 It looks natural but still quite fine and looks like 5 5 5 I don't think I ever grated sugar. 5 5 5 I think it is made from something natural or 3 5 4 4 4 The curiosity was mixed 4 3 3 4 Fear of doing something 5 5 4 4 it was industrialised due to the metal, organic and that it is not refined with confusion at first. wrong and ruining my smoothness and finishing. coffee. 3 5 5 5 It is new and unique, I havent seen something 5 5 5 The mechanism makes it less natural than it 5 5 5 Its different to what I know, the shape looks 4 4 3 1 4 2 2 1 2 5 3 2 3 like it before. The material gives a natural and seems, but I dont think thats a bad thing, its awesome, it looks raw and interesting. 5 4 4 3 3 4 4 4 2 4 4 4 4 raw feeling. The engravings tell a story of just more interesting. 'handmade' 6 5 5 5 4 4 5 3 4 3 3 3 3 4 5 2 4 Feels a bit like a souvenir. 4 3 3 Grater did not really function. 5 4 4 Good taste and seems handmade. 7 4 3 3 4 - 5 4 3 5 - 4 5 3 4 - 5 5 3 4 The materials looked natural and looked 5 3 3 It seemed similar to a salt or pepper shaker but 5 4 4 Color and texture helped with the associations 8 5 4 3 4 5 4 3 5 4 3 3 4 authentic with handcraft skills. Also felt special larger and in wood becasue it is rainforest sugar 9 4 3 3 4 4 4 3 3 Worried 4 5 4 5 pleased 6 5 5 5 It's a very original object, and I like the 2 2 4 The mechanism does not feel like natural, 3 4 4 I did not feel any particular emotion for the 10 5 4 5 5 Calmness 4 5 5 5 it is not a real feeling but 5 5 5 5 no combination of bamboo and sugar. I since it is a real metallic blender. However, it sure. I suppose that I perceived as more feeling of home immediately thought about sugar cane feels very original natural because of the wooden enclosure 11 5 4 4 4 Admiration 5 4 4 5 4 4 3 4 7 4 2 5 Natural because it is made out of bamboo; not 2 2 4 The weight of the product was unexpected 5 5 4 Its shape reminds of a rose and/or some really authentic because I can see some minerals. Pretty to look at. 12 4 2 2 2 Insecurity - please note that 4 3 4 4 5 5 3 4 aluminum coming out of the product, meaning I didn't really want to have that it is artificially made; special because of the sugar in my coffee the combination of shape and materials 13 5 4 2 4 Amusement. It's definitely 5 5 2 4 See above. 5 5 2 3 8 5 5 5 It looks somewhat hand made, and different to 4 5 5 Seeing the blades rotating broke the natural 5 5 5 Reminded me of a type of sugar from Mexico more fun than generic other sugar dispensers feel a bit but not much sugar. 9 5 3 4 Its material is quite natural. The shape is 5 3 4 The meaning of using the product is directly 5 5 5 The dark sugar feels more natural compared to 14 5 4 1 4 A particular connection with 5 4 1 5 pleasure in the sense that 4 3 1 3 different from a regular grater. But it's more like related to the quality of the product. Therefore, regular sugar. It's made by myself and the my childhood memories the grater is functional and a handcraft (also because it's a prototype), it's the same as the previous rating. shape is special. related to the musical the fact that the movement therefore, it's less authentic compared to a instrument is smooth regular product. 15 4 4 4 4 relaxed 4 4 4 4 4 4 4 4 10 5 5 4 I can understand the capabilities of the 5 5 4 Regarding the special meaning, I already know 5 5 5 I had never see the sugar like that before, it 16 4 3 5 4 5 4 3 4 4 5 3 5 material limits, but I would prefer abit more this feeling from some other products looks natural curves 11 4 5 5 I think that the wood gives a natural 4 3 5 Quite an innovative way to add sugar. I believe 4 4 5 Is quite a new way of adding sugar, although I 4.53 3.73 3.13 3.87 4.33 4.00 3.13 4.07 4.33 4.27 3.13 4.00 appearance and makes it more authentic. that if the prototype was working more suspect this is more natural an preprocessed Adding the engraving makes it special smoothly it would have felt mroe natural version of it. Although we are not used to it.. / 5 / 5 / 5 / 5 / 5 / 5 / 5 / 5 / 5 / 5 / 5 / 5 12 4 5 3 5 5 3 2 5 5 Curiosity Fascination Virtuousness Pleasant surprise Curiosity Fascination Virtuousness Pleasant surprise Curiosity Fascination Virtuousness Pleasant surprise 13 5 5 5 5 5 5 5 3 3 Lowered score due to the context -- if I'm in a coffee shop I'm aware that everything is mass What emotions did you feel while first Do you want to add What emotions did you feel while USING the Do you want to add How did you feel about the SUGAR? Do you want to add produced or commercialized. LOOKING at the grater? any other emotions? grater? any other emotions? any other emotions? 14 4 5 5 I consider it has a natural connection with the 4 3 4 I felt triggered about the use and the product 5 3 3 It resembles me the sugar that sometimes it's materials and the environment but also with itself, therefore, I wanted to explore the used in my country to prepare pastry and the communities that live in certain places. It is possibilities regarding different positions and beverages. So I think in that sense it is familiar special since it puts together aesthetics and the balance of its weight to me. functionality. 15 5 5 4 Reminds me of natural materials and Bali. 5 5 4 Reminds me of natural materials and Bali. 5 5 5 Maybe brown sugar looks appears more natural than white sugar. Also, the flower appears special to me. 16 5 4 3 the textures and materials made me think 5 5 3 The feel of the wood and the smell of it 5 5 you dont expect the form of a flower and that about the nature. makes it very special

4.67 4.20 4.33 4.33 3.93 4.07 4.57 4.47 4.47 / 5 / 5 / 5 / 5 / 5 / 5 / 5 / 5 / 5 Natural Authentic Special Natural Authentic Special Natural Authentic Special

What meanings do you Can you explain why? What meaning would you Can you explain why? What meaning would you Can you explain why? associate with your first associate with USING the associate with the SUGAR? impression regarding the grater? APPEARANCE of the grater?

100 101 Sugar Portion Size

Participant 2 when tasting the sugar: “It’s awesome! What is it?” Participant How many turns would Would you like to know how much Arenga sugar you took? Where would you you have done for one (in grams / sugar cubes / sachets / tea spoon) integrate an indication portion of sugar? Can you explain why? for the quantity of sugar? 1 3 3 No, I Too confronting. Nowhere pilot would just taste 2 Atleast 4 4 Yes So that I know how much is necessary. Right now I think I took On the cylindrical body a lot, because I.did not expect it to sweeten it so much as my drink got really sweet/ 3 until I had enough sugar, 4 Yes Its easier to know if I would like more. I dont like my coffee to be In the rainforest image maybe four. too sweet. 4 Half a turn. 0.5 No, I I don't use sugar that often so no need to watch my intake... At the handle at the bottom would also it is a luxury product so I get to treat myself. Participant Did you notice Do you like the Did you notice Do you like the How do you Can you explain why? Do you prefer Can you explain why? Do you regard hygiene an issue while using the just the smell of smell of the the taste of the taste of the like the look of the Arenga grater? the sugar Arenga sugar? sugar in your Arenga sugar? the Arenga Rainforest Why taste while grating drink? sugar (colour, Sugar over 5 5 5 Yes I cant compare to my usual amount At the handle at the bottom or serving? texture, regular sugar? shape)? 6 I did around 3, but I would 3 Yes It is always good to limit the use of sugar, and I would like to be In the rainforest image 1 No 3 4 6 The color makes it seem like a healthier option I do not mind I dont really notice the difference, and the have added for sure more aware of the quantity I am using pilot benefit is not immediately clear. sugar 2 No 4 No 7 7 It doesnt look unhealthy, that''s the main Yes It tastes really nice. yes The grater as of now doesnt look completely 7 2 2 Yes To keep track better At the handle at the bottom reason why. It could not be completely healthy clean and I am using it would be messy if it but at least doesnt look like so. came into contact with liquids. 8 3 3 No, I I dont control my food like that In the rainforest image 3 Yes 4 No 5 7 The color is super pretty and looks natural and I do not mind I would have to try it a couple of more times to no I did not think about it being an issue while I would raw, having the flakes feels fancy. be sure I like it. saw it or used it. just 4 No 4 Yes 3 7 It seems like quality sugar, great for baking. Yes Better quality. yes Don't want people's hand biomes in my coffee. taste 5 Yes 3 Yes 4 4 I am not very convinced by the sweetness I do not mind I dont know how much sugar I would need no It seemed quite clean to use 9 Two 2 No, I I don't care about the sugar I take. So no need to bother. Nowhere through the color and the texture. compared to my natural amount I use would 6 No 5 No 5 6 The smell of wood was stronger than the one I do not mind didn't taste any difference but I suppose it is no just of the sugar, and I am not sure I liked it. I didn't healthier taste taste any different compared to normal sugar 7 No 2 5 It feels very raw, not processed. This makes I do not mind I almost never use sugar. I never add it to no I don't see many issues with that since I didn't 10 2 2 No, I it seems quite natural already no need from gram calculation At the handle at the bottom me think that it's healtier drinks, only use it while baking something. need to touch the sugar directly with my hand. would The "scoop" part of the product could be easily just washed. taste 8 Yes 5 No 4 6 I like the shape of a flower it forms I do not mind Other than the presentation, I cant think of yes The metal parts could be dirty without me 11 3 or 4 3.5 No, I At the handle at the bottom other characteristic that makes it better to seeing it regular sugar, so I could go either way would 9 No 4 No 6 6 It's natural and the color looks of high quality. Yes It looks more natural and more beautiful. no I don't think it's a problem if the cafe feels just clean to me. taste 10 No 7 Yes 7 7 I already know that white sugar is quite Yes I would prefer to have it when in need, yes It must be clean each time I get the sugar, 12 2 2 No, I At the handle at the bottom harmful, somehow it appeared to be more normally I dont use sugar nobody should touch it would natural to me just 11 No 5 Yes 6 6 Yes no Although if there is some sugar already there taste already it might generate some problem 12 Yes 3 No I did not taste it - Nyckle I prefer regular It smells a bit caramelized, which I wouldn't be yes Especially the long trail it covers between 13 given the amount that 2.5 Yes weightloss/diet At the handle at the bottom (white or brown) super fond of in any recipe - for some recipe's i grating the sugar and putting it in your cup. came out from a half turn, sugar might work well The sugar has to go through this piece of something between 1.5-3 bamboo, which probably everyone has turns. touched. That is a bit of an issue for me. 13 No 5 No 6 5 I like the idea and shape, but it also really Yes yes sugar attracts flies, and I imagine many users 14 three or so 3 Yes I need to keep track of the amount of sugar I have rain forest image and in the reminds me of beef jerky, something I don't will use their hands to brush sugar from grater body with a transparent want in my coffee. There's also a defined into coffee. measure stickiness that throws me off a bit 15 3 3 No, I Usually I just take an estimated amount of sugar and don't know At the handle at the bottom 14 Yes 5 Yes 4 4 I think I am familiar to it and I've already tried in Yes I think for some products it adds a special yes you explore the product and sometimes control would the exact amount of grams. different beverages and pastry so I like it. The flavor and its content is less sweet for that kind of factors shape is quite interesting since you can shape just the flakes and put the on top of the beverages taste as a decorative piece 16 one, max two 2 Yes it is nice to see how much sugar I am consuming In the rainforest image 15 No 6 Yes 6 6 It has a natural appearance and I like the Yes The sugar tastes good, but I don't know a lot of no I think at the cafe they would change the sugar sugar flower. background information about Arenga and clean the grater sometimes. Rainforest Sugar. 16 No 4 No 5 7 it is unexpected to see the sugar in another I do not mind i like the form, but i didnt like that i needed to no 2.78No: 8 (50%) form that is not small particles add more sugar to taste it Yes: 8 (50%)

No: 11 (68.8%) 4.31 No: 8 (57.1%) 5.14 5.93 No: 1 (6.3%) No: 8 (53.3%) Yes: 5 (31.3%) / 7 Yes: 6 (42.9%) / 7 / 7 Do not mind: 7 (43.8%) Yes: 7 (46.7%) How many turns would Would you like to know how much Arenga sugar you took? Where would you Yes: 8 (50%) you have done for one (in grams / sugar cubes / sachets / tea spoon) integrate an indication portion of sugar? Can you explain why? for the quantity of sugar? Did you notice Do you like the Did you notice Do you like the How do you Can you explain why? Do you prefer Can you explain why? Do you regard hygiene an issue while using the 102 the smell of smell of the the taste of the taste of the like the look of the Arenga grater? 103 the sugar Arenga sugar? sugar in your Arenga sugar? the Arenga Rainforest Why while grating drink? sugar (colour, Sugar over or serving? texture, regular sugar? shape)? Story QR Code General Comments

Participant Where do you think the sugar Could you How does it make you feel knowing Do you think the sugar is Would you like to know more about the story of comes from? What did you recognise the where the sugar comes from? sustainable? the sugar? Participant General comments and tips for take away from the engraved Why? If yes, where would you like the information to Participant Did you notice background story of the illustrations? be? the QR code at improvements. sugar? the bottom of Would you have scanned it? Please share your thoughts 1 Yes Yes the grater? Why 1 pilot pilot 2 I am thinking it came from some More or less I feel good that it is organic. Yes Yes A brochure on this table. Sugar is a very 1 2 I like the idea behind and really want to know forest of course, but may be from important type pf food that we intake due its pilot yes sugar cane? effects on the body. So i definitely want to more about the sugar know more about it. But I would not scan the 2 yes No As my previous answer explains. 3 I think the first interaction with the product is code and read online. I would like to read it on awkward, it really made me curious, but I was the table itself. Also I am with my friend. I 3 would prefer that both of us don't use our I never do, Im not used to. I would have prefered to also intimidated by it. phones. yes No google the name or find their FB page. 4 3 Some kind of exotic rainforest. Yes Curious to know more about the production Yes The image communicates a Yes Probably somewhere printed on the menu, or and distribution. sustainable product, with at a website I could look for. 4 no No I don't generally use my phone when in cafes. 5 Try AR for the story the colors, materials, story. The engravings and 5 yes Yes Curious for more information 6 Cool product, even if it seems a bit over willingness to communicate engineered (this without knowing anything the story makes it more 6 I would be curious to see at which webpage the about this specific type of sugar. Perhaps you transparent to me. yes Yes product is connected to really need this blades system) 4 From the Arenga rainforst. I did not Yes More appreciative. No Growing it causes Yes In an unobtrusive place, available upon 7 Innovative product but I would love to know get much background. rainforests to be chopped request. 7 Sometimes I do not want to use my smartphone in down. more on the origin and story of the sugar. How 5 Rainforests More or less I feel a bit more sustainable and healthy More or Because it is hand made Yes VR or AR on the tube yes No cafes (especially if I'm with someone) does it end up on the coffee table in that shape. less and comes from natural 8 yes No I never scan those things sources and processes 8 Looks pretty good. Just the expected problems 6 From the Arenga rainforest, it is Yes I like to be aware about the origin of what I am Yes Because of the use of Yes 9 It's an interesting product, so I would like to see from a prototype, I was worried to break the clearly written on it. The sugar is eating bamboo handle cause the thing got hard to rotate. collected from the top of trees yes Yes what I will get. Maybe add some color. Show the most 7 From Arenga rainforest Yes Good! I like consuming food that sustains local Yes Because of the origin and Yes In a booklet on the coffee table 10 economies the product suggests it no No i didnt think that it is a QR code important facts or something about the sugar on the product itself, and then maybe more 8 Some rainforest, I figure Latin Yes Like Im consuming a more natural product, More or I dont know the details Yes Maybe also engraved on the cilinder Just a 11 Because I believe is an interesting thing to learn America hopefully helping out the people making it less about that particular short paragraph details on the QR. rainforest yes Yes about, also the design is inviting you to 9 It would be nice if I can also see the actual 9 Maybe somewhere from Southeast Yes The illustrations of trees. It's definitely from No I don't get any info. about No 12 sugar flower. Asia or South America. It's very rainforest, but don't know exactly where it is. that. To know how it works exactly, or to learn more natural. yes Yes about the sugar 10 arenga name can be more visible in terms of the angle that you see it when you use it 10 Arenga rainforest Yes trust more Yes wooden product, seeing the Yes maybe on the main body maybe as a QR code production, color of the somewhere dont know 13 yes No because fuck qr codes. 11 i love it! Good job sugar, rainforest name 14 11 some tropical country probably asia Yes Is nice to have a natural indication Yes Yes maybe a QR, to find out more info.. yes Yes It helps you explore the product for the first time 12 Perhaps the inside could be made out of metal, which would feel cleaner? due to the bamboo 15 I forgot to scan it, but probably it is nice to scan it to 12 I did not read the rainforrest No Okay-ish. It is a long way from here though. No See above ^^ Yes Perhaps in a little text block on the side? 13 discuss in person engraving at first Not sure about the sustainable aspects of that. yes No find out further information. 14 I like the fact that you addressed the factors of 13 latin america, jungle/rainforest -- peru Yes better than using plain sugar Yes color and visual cues of the Yes 16 or brazi.. elements I noticed it in the end, so i think it needs to be in the object such as the engravings, the 14 From preserved places in which a More or less relieved in the sense that you know the More or it demands a high amount Yes in a scannable mean such a qr or a leaflet another place to catch more the attention to be mechanism and the outcome separately sustainable process is done and product is not taking advantage of the less of resources and it needs yes No more engaging and make me scan the code 15 there is a balance between the communities to have a balance with the community and the product. Could environment and the crops 16 maybe you can have a small base for it with be the amazonian region which is more info about sugar and the qr code rich in resources and the rain forest looks alike No: 2 (12.5%) No: 10 (62.5%) 15 From the rainforest. That it is Yes Depends where you get the sugar served. If it More or See answer above. Yes Maybe have a small leaflet close to the grater. Yes: 14 produced naturally. is served in the Netherlands I would maybe less However, I do think that it is General comments and tips for think of the CO2 emissions that are caused natural, which is a (87.5%) Yes: 6 (37.5%) improvements. while transporting the sugar from a rainforest sustainable aspect. Please share your thoughts area to the Netherlands. 16 I just know the name in spanish Yes I guess that from the forest Yes I think that yes because of No "caña" the use of wood for it Did you notice No: 1 (6.7%) No: 3 (18.8%) No: 2 (12.5%) the QR code at More or less: 3 (20%) More or less: 4 (25%) Yes: 14 (87.5%) the bottom of Would you have scanned it? Yes: 11 (73.3%) Yes: 9 (56.3%) the grater? Why

Where do you think the sugar Could you How does it make you feel knowing Do you think the sugar is Would you like to know more about the story of 104 comes from? What did you recognise the where the sugar comes from? sustainable? the sugar? 105 take away from the engraved Why? If yes, where would you like the information to background story of the illustrations? be? sugar? Project Brief IDE Master Graduation On the following pages the project brief Project team, Procedural checks and personal Project brief is presented, which got accepted by the board of examiners after some adaptations This document contains the agreements made between student and supervisory team about the student’s IDE Master were made and explanatory text (page Graduation Project. This document can also include the involvement of an external organisation, however, it does not cover any legal employment relationship that the student and the client (might) agree upon. Next to that, this document facilitates the 111) was added. required procedural checks. In this document: • The student defines the team, what he/she is going to do/deliver and how that will come about. • SSC E&SA (Shared Service Center, Education & Student Affairs) reports on the student’s registration and study progress. • IDE’s Board of Examiners confirms if the student is allowed to start the Graduation Project.

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STUDENT DATA & MASTER PROGRAMME Save this form according the format “IDE Master Graduation Project Brief_familyname_firstname_studentnumber_dd-mm-yyyy”. Complete all blue parts of the form and include the approved Project Brief in your Graduation Report as Appendix 1 ! !

family name Kohler Your master programme (only select the options that apply to you): initials K L given name Klara IDE master(s): ★ IPD DfI SPD student number 4355962 2nd non-IDE master: street & no. 1e de Riemerstraat 2B individual programme: - - (give date of approval) zipcode & city 2513CV Den Haag honours programme: Honours Programme Master country The Netherlands specialisation / annotation: Medisign phone +31617451692 ★ Tech. in Sustainable Design email [email protected] Entrepeneurship

SUPERVISORY TEAM ** Fill in the required data for the supervisory team members. Please check the instructions on the right !

Chair should request the IDE Board of Examiners for approval ** chair Rick Schifferstein dept. / section: ID / Design Aesthetics of a non-IDE mentor, including a ** mentor Bahar Barati dept. / section: DE/ Emerging Materials ! motivation letter and c.v.. 2nd mentor Dirk-Jan Oudshoorn ! Second mentor only applies in case the organisation: The Wild Bunch B.V. assignment is hosted by city: Veghel country: The Netherlands an external organisation.

comments ! Ensure a heterogeneous team. (optional) In case you wish to include two team members from the same section, please explain why.

IDE TU Delft - E&SA Department /// Graduation project brief & study overview /// 2018-01 v30 Page 1 of 7

106 107 Personal Project Brief - IDE Master Graduation Personal Project Brief - IDE Master PersonalGraduation Project Brief - IDE Master Graduation Personal Project Brief - IDE Master Graduation

introduction (continued): space for images introduction (continued): space for images PROBLEM DEFINITION ** Limit and define the scope and solution space of your project to one that is manageable within one Master Graduation Project of 30 Designing with Arenga sugar from Indonesian rainforest project title EC (= 20 full time weeks or 100 working days) and clearly indicate what issue(s) should be addressed in this project.

Please state the title of your graduation project (above) and the start date and end date (below). Keep the title compact and simple. Do not use abbreviations. The remainder of this document allows you to define and clarify your graduation project. In this project, multiple aspects connected to the Arenga sugar based product and its communication/presentation are tackled. I want to work on the assignment with a holistic approach and take people, technology, business and sustainability into account. I plan to apply parts of the Material Driven Design method (Karana et al. 2015) and treat the start date 25 - 02 - 2019 27 - 08 - 2019 end date sugar as a material and explore its unique potential, by exploring for example different possible shapes, textures and processes (e.g. cotton candy, sirup, melting, pressing, moulding, 3d-printing). This phase of tinkering with the material includes applying a variety of technical methods and processes and will be elaborated later in the project, to ensure INTRODUCTION ** the product can be produced. For this I will consider to adapt / develop a suitable production methods to process the sugar with its special properties. If needed also the design of tools and equipment could be part of this project. One Please describe, the context of your project, and address the main stakeholders (interests) within this context in a concise yet possible outcome could be to design a translucent slice of the sugar, which shows an illustration of an Arenga palm complete manner. Who are involved, what do they value and how do they currently operate within the given context? What are the tree or an Orangutan and can be put on the foam of a cappuccino, where it slowly dissolves and colours the milk. For main opportunities and limitations you are currently aware of (cultural- and social norms, resources (time, money,...), technology, ...). this I would need to develop a process to cast or extrude the slice with a three dimensional illustration on it. The manufacturability and feasibility of my design will be one focus point for this project, which also includes the design of This project is about developing a rainforest sugar-based product for The Wild Bunch. The Wild Bunch tools and equipment to process and serve the sugar. Another aspect to tackle within this project is the user (www.thewildbunch.network) believes in providing sustainable alternatives for the forest communities in Indonesia to experience when sweetening your coffee or tea in a café, restaurant or hotel. Sugar, honey and sweeteners are often earn an income from the existing rainforest, motivating them to protect the rainforest, instead of turning it into not presented very attractively and therefore not valued. They are also not user-friendly (i.e. opening a sugar sachet) monoculture palm oil plantations. They work with natural forest systems and integrate the forest as a part of the and packaging waste is for example easily blown away, when sitting on a cafe’s terrace. I want to present the product production facilities. The company produces and promotes a range of products that are wild-harvested from attractively and promote the variety of advantages of the Arenga sugar, to increase the impact of the sustainable sugar rainforests in Indonesia without harming the forest and produced using zero-waste production systems. Their current production in Indonesia. range of products includes Rainforest Sugar (used as food ingredient or in coffee/tea), Cold-Pressed Virgin Coconut Oil References: (used in food or cosmetics) and Illipe Butter (a cosmetic ingredient). The Wild Bunch currently mainly sells to Karana, Elvin & Barati, Bahar & Rognoli, Valentina & Zeeuw van der Laan, Anouk. (2015). Material Driven Design (MDD): A customers that use their products as an ingredient in their products. They would like their products and story also to Method to Design for Material Experiences. International Journal of Design. in press. reach the end-consumer. The Wild Bunch is registered in and originally from The Netherlands, but based in Indonesia (Kalimantan).

This project focuses on the sugar products. The sugar is harvested from the Arenga palm tree, which naturally grows in image / figure 1: Current range of productsimage of / Thefigure Wild 1: BunchCurrent range of products of The Wild Bunch the rainforest and requires this biodiverse surrounding. Rainforest sugar is made from the sap which can be tapped ASSIGNMENT ** year-round and in vast quantities. Twice a day a thin layer can be sliced from the end of the stalk on which male State in 2 or 3 sentences what you are going to research, design, create and / or generate, that will solve (part of) the issue(s) pointed flowers are growing. If done properly, the tapping extends the life of the tree, by "stealing" some of the tree's energy out in “problem definition”. Then illustrate this assignment by indicating what kind of solution you expect and / or aim to deliver, for that was intended as storage for its seeds, and therefore delays the ripening of the fruit (Lavelle, 2011). The sugar sap is instance: a product, a product-service combination, a strategy illustrated through product or product-service combination ideas, ... . In then cooked to preserve it and ultimately make sugar from it. The Arenga sugar has a light caramel-like flavor and is case of a Specialisation and/or Annotation, make sure the assignment reflects this/these. not as sweet as for instance sugar cane. Not only the taste of the sugar is unique, but also the environmentally friendly manufacturing process and the perceived health benefits. (Stichting Masarang International, n.d.) Design a concept for a rainforest sugar-based product that can be served in restaurants, café’s, hotels, coffee shops, and so on. The project is focused on designing products with the Arenga rainforest sugar for Dutch end-consumers. The sugar is harvested in a sustainable way from Indonesia's rainforest. The assignment is from The Wild Bunch and is performed in cooperation with the Delft Food & Eating Design Lab. A holistic approach is desired for the project, taking people, technology, business and sustainability into account, which is also represented by the supervisory team: Chair: Dr. ir. Schifferstein, H.N.J.: Director of the Food Design Lab (People, food design) The aim is to develop a product from or for the rainforest sugar, which is: Mentor: Bahar Barati (Technology, materials, design) Easy to use Company: Oudshoorn, D.-J.: CEO The Wild Bunch (Business, sustainability) Contribute to coffee/tea experience Have limited impact on the environment (e.g., when choosing the materials you want to use for product packaging) References: Tell the story about the sugar’s origin to the end-consumer Lavelle, M. (2011, June 24). A Rain Forest Advocate Taps the Energy of the Sugar Palm. Retrieved from Raise awareness about the negative effects of deforestation and motivate people to choose deforestation-free https://news.nationalgeographic.com/news/energy/2011/06/110623-tapergie-sugar-palm-biofuel/ products over conventional products Stichting Masarang International. (n.d.). The role of the sugar palm in Masarang projects - Stichting Masarang. Retrieved from https://masarang.nl/en/what-we-do/the-role-of-the-sugar-palm-in-masarang-projects/ The outcome of my project will be a physical prototype made of the Arenga sugar, which proves the concepts feasibility and can be used to sweeten a hot drink and (subtly) communicates the sugar’s background story to the end consumer. This end product will be made of Arenga sugar and could include a tool to shape the sugar, or/and a design of a packaging or a container to carry, serve and pour the sugar; together with some communication material.

The final design should be a sustainable solution, which is aligned with the background of the assignment and my intention to graduate with the annotation “Technology in Sustainable Development”.

space available for images / figures on next page image / figure 2: Inspiration for possibleimage designs / figure with 2:sugarInspiration for possible designs with sugar

IDE TU Delft - E&SA Department /// Graduation project brief & study overview /// 2018-01 v30 Page 3 of 7 IDE TU Delft - E&SA Department /// GraduationIDE projectTU Delft brief - E&SA & study Department overview /// /// Graduation 2018-01 v30 project brief & study overviewPage /// 2018-01 4 of 7 v30 Page 4 of 7 IDE TU Delft - E&SA Department /// Graduation project brief & study overview /// 2018-01 v30 Page 5 of 7 Initials & Name K L Kohler Student number 4355962 Initials & Name K L Kohler Initials & Name K L Kohler Student number 4355962 Student number 4355962 Initials & Name K L Kohler Student number 4355962 Title of Project Designing with Arenga sugar from Indonesian rainforest Title of Project Designing with Arenga sugarTitle of from Project IndonesianDesigning rainforest with Arenga sugar from Indonesian rainforest Title of Project Designing with Arenga sugar from Indonesian rainforest

108 109 Personal Project Brief - IDE Master Graduation

MOTIVATION AND PERSONAL AMBITIONS Explain why you set up this project, what competences you want to prove and learn. For example: acquired competences from your MSc programme, the elective semester, extra-curricular activities (etc.) and point out the competences you have yet developed. PersonalOptionally, describe Project which Brief personal - IDE learning Master Graduationambitions you explicitly want to address in this project, on top of the learning objectives of the Graduation Project, such as: in depth knowledge a on specific subject, broadening your competences or experimenting with a specific tool and/or methodology, ... . Stick to no more than five ambitions. MOTIVATION AND PERSONAL AMBITIONS Explain why you set up this project, what competences you want to prove and learn. For example: acquired competences from your MScMy programme, motivation the for elective this project semester, is to extra-curricular be able to combine activities Sustainability, (etc.) and point Food out theDesign competences and Material you have Driven yet developed.Design. I want Optionally,to deepen describe the knowledge which personal and learning experience ambitions I gained you explicitlyfrom the want elective to address courses in Sustainablethis project, onInnovation top of the intolearning Practice, objectives of theFood Graduation & Eating Project, Design, such and as: Material in depth Driven knowledge Design a on in specific particular. subject, I can broadeningpersonally yourvery competences well identify or with experimenting the topic ofwith the a project. Amongst others because sustainability is the basis of the input material (Arenga sugar), which I may help to specific tool and/or methodology, ... . Stick to no more than five ambitions. implement on the market and become reality. I love to create meaningful designs and contribute to something bigger. I want to experience to work independently and prove that I am able to apply my design skills to a new project, whichMy motivation in the first for place this project may not is seemto be aable very to typical combine product Sustainability, design project. Food Design I want toand take Material as many Driven different Design. aspects I want intoto deepen account the and knowledge integrate and them experience in my design. I gained I am from already the very elective enthusiastic courses Sustainableabout the project Innovation and am into looking Practice, forwardFood & Eating to get Design,started withand Materialit! Driven Design in particular. I can personally very well identify with the topic of the project. Amongst others because sustainability is the basis of the input material (Arenga sugar), which I may help to implement on the market and become reality. I love to create meaningful designs and contribute to something bigger. I want to experience to work independently and prove that I am able to apply my design skills to a new project, which in the first place may not seem a very typical product design project. I want to take as many different aspects into account and integrate them in my design. I am already very enthusiastic about the project and am looking forward to get started with it!

Personal Project Brief - IDE Master Graduation Personal Project Brief - IDE Master Graduation

PLANNING AND APPROACH ** MOTIVATION AND PERSONAL AMBITIONS Include a Gantt Chart (replace the example below - more examples can be found in Manual 2) that shows the different phases of your Explain why you set up this project, what competences you want to prove and learn. For example: acquired competences from your project, deliverables you have in mind, meetings, and how you plan to spend your time. Please note that all activities should fit within MSc programme, the elective semester, extra-curricular activities (etc.) and point out the competences you have yet developed. Personalthe given net Projecttime of 30 ECBrief = 20 -full IDE time Master weeks Graduation or 100 working days, and your planning should include a kick-off meeting, mid-term Optionally, describe which personal learning ambitions you explicitly want to address in this project, on top of the learning objectives meeting, green light meeting and graduation ceremony. Illustrate your Gantt Chart by, for instance, explaining your approach, and of the Graduation Project, such as: in depth knowledge a on specific subject, broadening your competences or experimenting with a please indicate periods of part-time activities and/or periods of not spending time on your graduation project, if any, for instance specific tool and/or methodology, ... . Stick to no more than five ambitions. becausePLANNING of holidays AND APPROACH or parallel activities. ** Include a Gantt Chart (replace the example below - more examples can be found in Manual 2) that shows the different phases of your My motivation for this project is to be able to combine Sustainability, Food Design and Material Driven Design. I want project, deliverables you have in mind, meetings, and how you plan to spend your time. Please note that all activities should fit within to deepen the knowledge and experience I gained from the elective courses Sustainable Innovation into Practice, start date 25 - 2 - 2019 27 - 8 - 2019 end date the given net time of 30 EC = 20 full time weeks or 100 working days, and your planning should include a kick-off meeting, mid-term Food & Eating Design, and Material Driven Design in particular. I can personally very well identify with the topic of the meeting, green light meeting and graduation ceremony. Illustrate your Gantt Chart by, for instance, explaining your approach, and project. Amongst others because sustainability is the basis of the input material (Arenga sugar), which I may help to please indicate periods of part-time activities and/or periods of not spending time on your graduation project, if any, for instance implement on the market and become reality. I love to create meaningful designs and contribute to something because of holidays or parallel activities. FINAL COMMENTS In casebigger. your I wantproject to brief experience needs final to workcomments, independently please add andany informationprove that Iyou am think able is to relevant. apply my design skills to a new project, which in the first place may not seem a very typical product design project. I want to take as many different aspects into account and integrate them in my design. I am already very enthusiastic about the project and am looking - - - - start date 25 2 2019 27 8 2019 end date forward to get started with it!

FINAL COMMENTS In case your project brief needs final comments, please add any information you think is relevant. A. (Andrea) Huwae Secretariaat Opleidingsdirectie/ Kleine Examencommissie IDE TU Delft - E&SA Department /// Graduation project brief & study overview /// 2018-01 v30 Page 7 of 7 InitialsTU & D Nameelft / FKa Lc ulteiKohlert Industrieel Ontwerpen Student number 4355962 TitleL ofa nProjectdbergsDesigningtraat 15, withroom Arenga C-4- 1sugar70 from Indonesian rainforest 2628 CE Delft T +31 15 27 84995 IDE TU Delft - E&SA Department /// Graduation project brief & study overview /// 2018-01 v30 Page 7 of 7 E [email protected] Initials & Name K L Kohler Student number 4355962 Title of Project Designing with Arenga sugar from Indonesian rainforest

Dear Andrea Huwae,

In the first half of the project I want to take a broad approach and do many (not so much in depth) steps. In the second Attached I send you my adapted version of my project brief (discussed in the meeting of the half I plan to focus on the detailing of the design and therefore already want to select a (product) concept at the Board of Examiners of 18 February 2019) and a better readable planning. midterm evaluation. I want to work hands-on and experiment and prototype a lot, and this way refine the products producibility. The main focus will be the design of the product itself, made of or for the rainforest sugar. I also try to make clear what will be designed in relation to the master IPD. The outcome of I plan to start on 25 february 2019 and work 4 days per week on the project. In the planning above I decided to take my project will be a physical prototype made of the Arenga sugar, which proves the concepts Infriday the freefirst (forhalf part-timeof the project work, I wantapplying to take for jobs,a broad and approach other activities), and do butmany the (not specific so much day inin thedepth) week steps. could In stillthe second feasibility and can be used to sweeten a hot drink and (subtly) communicates the sugar’s halfchange. I plan I also to focus excluded on the public detailing holidays of the from design the planning.and therefore The weekalready from want 29 toapril select 2019 a (product)to 03 may concept 2019 is also at the kept background story to the end consumer. To achieve this I have to adapt / develop a suitable midtermfree for the evaluation. bubble week I want of tothe work elective hands-on course and Engineering experiment for and sustainable prototype development, a lot, and this which way refinewas supposed the products to take producibility.place in q2, but The got main moved focus because will be theof issues design with of thethe productcourse organisation. itself, made of or for the rainforest sugar. production method to process the sugar with its special properties. One possible outcome could be to design a translucent slice of the sugar, which shows an illustration of an Arenga ISpecial plan to dates: start on 25 february 2019 and work 4 days per week on the project. In the planning above I decided to take palm tree or an Orangutan and can be put on the foam of a cappuccino, where it slowly fridayKick-off free 25 (forFebruary, part-time Midterm work, applying09 May, Green for jobs, light and 23 other July, Graduationactivities), but 27 theAugust specific day in the week could still FINAL COMMENTS change. I also excluded public holidays from the planning. The week from 29 april 2019 to 03 may 2019 is also kept In casedis yoursolv projectes an briefd co needslour sfinal the comments, milk. Fo rplease this addI w oanyu linformationd need to you de thinkvelo isp relevant. a proc ess to cast or extrude freeDates for not the working bubble onweek the of project: the elective course Engineering for sustainable development, which was supposed to take the slice with a three dimensional illustration on it. The manufacturability and feasibility of my 1place day perin q2, week but (probablygot moved Fridays), because Easter of issues 19 and with 22 the April, course ESD courseorganisation. 29 April to 03 May, Ascension 30 and 31 May, design will be one focus point for this project, which also includes the design of tools and Pentecost 10 June equipment to process and serve the sugar. Special dates: Kick-off 25 February, Midterm 09 May, Green light 23 July, Graduation 27 August Kind regards, Dates not working on the project: 1 day per week (probably Fridays), Easter 19 and 22 April, ESD course 29 April to 03 May, Ascension 30 and 31 May, Klara Kohler Pentecost 10 June IDE TU Delft - E&SA Department /// Graduation project brief & study overview /// 2018-01 v30 Page 7 of 7

IDE TU Delft - E&SA Department /// Graduation project brief & study overview /// 2018-01 v30 Page 6 of 7 Initials & Name K L Kohler Student number 4355962 K L Kohler 4355962 [email protected] Initials & Name Student number Title of Project Designing with Arenga sugar from Indonesian rainforest Title of Project Designing with Arenga sugar from Indonesian rainforest 4355962 Figure 73: Explanatory text for board of examiners IDE TU Delft - E&SA Department /// Graduation project brief & study overview /// 2018-01 v30 Page 6 of 7 110 Initials & Name K L Kohler Student number 4355962 111 Title of Project Designing with Arenga sugar from Indonesian rainforest