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MEATCAM for Student Design Competition 2013

Contact Information

University: University of Douala

Team Members (with year of graduation): (1) AMADOU HAMADOU, (2) ABAA NDONGO Yves René, (3) ETOUBE EBONGUE Steve Ludovic

Faculty Advisers: Ms SOM Idellettes

Email Address:

Submission Language: English

Project Information


Project Summary:

THE MEATCAM is a company that prepares and maintains the meat of cattle on an industrial scale in order to meet the needs of Cameroon in quantity and quality, because so far, the production is done on a small scale in our country. That is why we are constantly living out of the meat that is most sought after by people from all food and yet the Cameroon is a large reservoir of cattle in Africa but evil and underexploited food.
So to solve this problem, we therefore decided to create a plant operating styles MEATCAM. justified in part by its low cost and economically technical implementation operations relatively easy to apply using the materials of National Instrument other hand, it looks almost harmless to the environment in terms of conserve natural resources and low pollution levels recorded during this activity.


In recent years and particularly in recent months, consumers complain constantly of the high cost of meat in Cameroon. Despite the intervention of authorities to regulate trade, the price is still high. Cameroon's population is increasing rapidly, with a growth rate of about 2.2 to 2.7%, according to sources. Estimated at about 8 million in 1976, the current population is about 20 million. More significantly, in terms of concern to us is the fact that the population of Cameroon is increasingly urbanized nearly half live in the big cities. This rapid urbanization has important consequences in terms of food especially meat. Yet the Cameroon has great potential but cattle sector is not fully exploits because meat production was 219,000 tons in 2004, according to FAO statistics. The weakness of this production is partly due to the non-modernization of the sector which may offset the amount the face of rapid population growth. And the concentration of cattle in the northern part and transportation from north to south cause many difficulties.
Our major concern in this context is to meet the needs of consumers in terms of meat quality and quantity, given the abundance of cattle in Cameroon. Indeed, the issue that concerns us is the following: how to value the management of meat in Cameroon? Therefore, other questions have challenged us. How to store meat? How to transform? How to contribute to improving the lives of people?
It is in light of these questions we have undertaken to develop the company MEAT OF CAMEROON abbreviated MEATCAM. Thus, we chose to create income-generating activity on the use of cattle. There is a charge of operating the pastoral world through their conservation and transformation products of good quality meeting the standards commercial structure. Then our work will be developed in four (04) main aspects: a legal-administrative aspect, a commercial aspect, a financial aspect and finally the technical aspect of production using particular materials national instrument

Design Methodology

The consumption of meat in Cameroon was estimated to7, 1 kg in average annual per capita in 2012. This country now has 20,694,663 inhabitants, has 60% of its people eat beef. Not since 2008, domestic production of the meat declines. You will in the table below Statistics Department and our breeding animal industries from 2008 to 2015. Deficits mentioned are due firstly to the concentration of cattle in northern Cameroon. During transport to the foot of them south a distance of 1000 to 1500 km, or it there's the biggest consumer, is

Witnessing the death of thousands of animals in road and other small-scale uncontrolled exploitation. To overcome this problem, we set up a production unit with a capacity of 50 kg per hour. But given our ability to sell in our market research, we will produce 614 boxes of 300 g per day during the pilot phase of the business knowing that a box consists of 90% meat and 10% additives (water, onion, tomato, green condiment, flavoring, stabilizer, preservative). With the meat and prepare well preserved, you can easily transport in all regions of Cameroon

76 mots.


Results and Discussion

At the beginning of our study, we encountered great difficulty in producing artisanal meat that does not want to provide us with information. But we persevered
Because of the abundance of cattle that is the raw material in North Cameroon, and because of lack of significant player in the market or food industries in this sector, this activity ensures significant market share for any potential actor. To earn the trust of our customers, we conducted a market survey and we will take into account their expectations are:

A design attractive products;
A good taste
A pleasant smell
• Long product life;
varieties of product lines;
An easy and inexpensive storage products;
An affordable.

We will also build partnerships with individuals, restaurants, accommodations, barracks and humanitarian NGO
This process has an impact on the social as it is;

Permission to consume every Cameroonian good meat;

• Facilitation of preparation;

• The available tannery industries of raw material (skin beef);

Facilitation of conservation;

The ability to control the expiration;

Easy transport;

A product that meets the standard;

A price paid to all consumers;

  And the environment, the fact that we use NI products that are modern materials and meet the international standards, pollution and the risk of accidents will be mastered


The fight against hunger is a battle waged since the existence of man on earth and it is several forms depending on the history and geographical position. Each region has its own way to solve its food problems in terms of its resources, but since the early 19th century, has witnessed a population explosion that has further aggravated the situation of famine on earth it is for this reason that was carried out by industrialization and mechanization of farming and agriculture to boost production, but in underdeveloped countries or developing a large delay is charged on the modernization of Production is why we always greater than supply and demand our leaders always taking the wrong solution that import while Cameroon, Africa in miniature, a country blessed by God while on site to meet the needs of its population for food. The creation of the processing plant and storage (VICAM) is a suitable solution with respect to the coverage of demand in quantity and quality of Cameroonians in meat and its derivatives. In addition this project solve the problem of unemployment with the creation of multiple jobs. Despite its importance, this project has limitations which are the means of implementation

instead of its structure but given its profitability, effective participation in the fight against hunger and job creation, we are confident that this project would interest the state, donors, NGOs and banks to together we can achieve that dream.

Design Architecture

Our goal here is to create one enterprise that will transform meat locally in view of to limit introduction thus and to improve the commercial balance also. 

Our process is retailed below according to the algorithm,


Our enterprise is going to get a stock of cool meat among the local breeder


. This meat will be cleaned then and will be chopped in the slaughterhouse before entering in factory


. Our factory is constituted of 03 ovens and a chain of replenishment of them limp


. After the passage in the factory, they limp of canned food stored in a store before being put on the national and international market.


Functional Description

To the seen of the limited means of which we arrange and of the time that is we granted, the realization of factory in sizes real seemed us impossible. For that to make, we divided the factory therefore in two blocks and achieved the reduced models simulating the real process. 

The first block simulates the preparation in the various ovens. For that to make us used the NI myDaq therefore  

And the NImyTemp to control the temperatures of cooking


. Here is the code labview that manages the control of the temperature to the level of the ovens


Meat has a very determined cooking temperature (40°C in our case).to control the temperature of cooking us are going to insert a sensor of temperature inside of the oven and so to measure the temperature of cooking. If this temperature exceeds the doorstep of temperature 40°C we manipulate a floodgate that is going to send water in the oven to cool it. And so temperature is in less than of 40°C the NI mydaq consignment manipulates the motor controlling the exit of gases that nourishes the oven and so to increase the temperature.

The second block simulates the replenishment of them limp emptiness by our finished products. They limp cleaned emptiness arrives on the chain with a conveyor. A sensor of position analyzes the position of it limps and send information to the NI myDAQ when it limps is under the floodgate of replenishment. 

The NImydaq stops the motor that controls the conveyor and open the floodgate of replenishment. Ofthat the quantity of products is equal has 300g the NI myDAQ closes the floodgate and start again the motor.

We could not find the motors and sensors unfortunately to order by the myDAQ because of the means of which we arrange. But to simulate this process we have use the NXT LEGO.