What are the main ways of cassava consumption in Africa?

Cassava production in Africa is used almost exclusively for consumption as food. In fact, 95 percent of the total cassava production, after accounting for waste, was used as food in Africa in the late 1990s14 In Africa, total cassava consumption more than doubled from 24 million tonnes per year in the early 1960s to 58 million tonnes per year in the late 1990s (FAOSTAT). The large increase in the total cassava consumption in Africa is due to a significant increase in per capita consumption in countries such as Ghana and Nigeria where cassava is produced as a cash crop for urban consumption. The availability of cassava in a convenient food form, such as gari, played a major role in the increase in the per capita cassava consumption in Ghana and Nigeria. Future increases in cassava consumption in other African countries will depend on how well cassava is prepared into food forms, which make an alternative to wheat, rice, maize and sorghum to urban consumers.

There mainly four ways of cassava consumption. Cassava roots could be processed into cassava starch, high quality cassava flour, cassava chips, as well garri.

Cassava starch processing plant flow chart:

Cassava starch processing machine and the main chart flow

Cassava flour processing plant flow chart:

Cassava flour processing machine and the main chart flow

Cassava chips processing plant flow chart:

Cassava chips machine

Garri processing plant flow chart:

Gari processing machine

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