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5 points on cassava processing:
1. Harvesting: Cassava tubers are harvested from the field, typically 10-12 months after planting. They are carefully dug up to avoid damaging the tubers.
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2. Peeling: The cassava tubers are peeled to remove the outer skin, either manually or mechanically, to expose the white or yellowish flesh inside.
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3. Grating: The peeled cassava is grated or crushed into a pulp to extract the starch, which is the main component used in various products.
4. Drying The grated cassava is dried to remove excess moisture, either by sun drying, machine drying, or a combination of both. This helps to preserve the cassava and make it easier to store and transport.
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5. Processing into various products The dried cassava can be processed into various products, such as:
– Flour (for baking, pasta, etc.)
– Starch (for food, paper, textile industries)
– Animal feed
– Biofuel
– Human consumption (boiled, fried, roasted, etc.)
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