Arenga Rainforest Sugar

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

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