This traditional rice husker was constructed using a wooden beam and a stone bowl. To work this machine one had to step on the rear end of the beam, which had crude cuts to provide some grip. Once stepped on, the beam was then released, allowing the front of the beam to fall into the stone bowl containing the grains of rice. This process was repeated until all the grains were husked and ready to be separated from the chaff using the soop. Length: 2.3m.