Cassava starch is made from the roots of the cassava plant, which are processed into a fine white powder used in food, pharmaceuticals, and industrial applications.
The process of making cassava starch starts with washing and peeling the cassava roots. The roots are then grated and soaked to release the starch. The starch is separated from the fibers and purified before being dried and packaged. This process can be done using simple tools for small-scale production or more advanced machinery for larger operations. Many farmers are turning to cassava starch production because it adds value to their cassava crops and provides additional income.
Cassava starch has a high demand in local and international markets. It is used in making products like noodles, biscuits, glue, and paper. In Nigeria, the demand for cassava starch is increasing due to its versatility and various industrial uses. Farmers and processors can earn good profits from cassava starch production, especially with the growing market for gluten-free products and natural thickeners.
Investing in better farming practices and processing technology can improve yield and quality. With continued support from private investors, cassava starch production in Nigeria and Africa can expand, benefiting farmers and contributing to economic growth.
Propose capacity (24 tons/day):
The processing plant operates for 20 hours daily, 300 days annually, with a two-shift system. It has a daily processing capacity of 120 tons of fresh cassava, yielding 24 tons of cassava starch. Annually, the plant processes 36,000 tons of cassava, producing 7,200 tons of cassava starch.
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