FAQ


Why we choose starch production from cassava?


starch production from cassava

starch production from cassava

Introduction of casava starch production

Wet cassava starch is produced by traditional cassava processors either as a direct product or as a by-product resulting from cassava processing into other products such as gari, fufu e.t.c.

Post-harvest loss is high for cassava roots due to the inadequacy of the traditional processing method and inability to convert cassava into less perishable products. To reverse this trend, there is a need to mechanize cassava processing. The Federal Institute of Industrial Research, Oshodi (FIIRO) has developed and perfected the process technology for production of cassava starch useful for various applications in the user industries. In Nigeria, mechanized cassava processing is still on the developmental stage and the potential is very high.

 

Why we choose starch production from cassava?

An edible root crop with about 23% starch content (82% on dry matter basis).

• Root is stable in the ground for up to 2-3 years.

• Roots start to degrade as soon as harvested.

• Approximately 9 – 12 months cycle with high yields (10 to 60 MT per HA)

• Can be planted and harvested throughout the year.

• Easy to grow, drought tolerant, low fertilizers, pesticides and maintenance

 

Cassava has many advantages for cassava starch production:

• High level of purity.

• Excellent thickening characteristics.

• A neutral bland taste.

• Desirable textural characteristics


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