How to start a cassava starch processing plant?
Cassava root
Cassava is a survivor crop. It can withstand harsh conditions – drought, heat or infertile soils – as agriculture intensifies and populations grow. It is a carbohydrate source for 500 million people globally and a staple in Africa, Asia and South America, which account for 53 percent, 33 percent and 14 percent of global production respectively. Since the 1990s, agricultural researchers in the region and globally have collaborated to develop highly successful cassava varieties. Take, for example, cassava variety KU 50, now the world’s most cultivated cassava variety Tapping the diversity of cassava genes in Latin America – including from the International Center for Tropical Agriculture’s gene bank, where the world’s largest cassava collection is kept – researchers evaluated, made many crosses and exchanged genetic material with local breeding programs across the region. Cassava root could be produced to cassava starch, cassava flour, and garri for edible.
Cassava starch processing plant
How to start a cassava starch processing plant? A complete cassava starch processing plant including ten steps. Following is cassava starch processing plant production process introduction:
Step 1- sorting: The cassava roots are sorted to select wholesome roots for processing.
Step 2- weighing: The sorted roots are weighed.
Step 3- cassava peeling: The roots are peeled to remove the peels.
Step 4- cassava grating: The peeled roots are grated to produce a smooth mash.
Step 5- cassava extracting: The mash is discharged into a starch extractor to extract the starch.
Step 6- sedimentation: The starch milk is allowed to settle forming two layers i.e. the top free supernatant liquid and the thick starch slurry.
Step 7- dewatering: The supernatant layer of liquid is removed by siphoning off the liquid with rubber hose and the thick slurry obtained is dewatered to reduce its moisture content.
Step 8- granulating: The “cake” is mechanically reduced in size to produce fine granules of greater surface area.
The granulated cake is mechanically dried in a mechanical dryer to reduce its moisture content to about 13 – 14 percent.
Step 9- milling: The dried product is milled to desired particle size (if necessary).
Step 10-packaging: The starch is packaged appropriately.
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