Cassava Processing Machinery
At Food Tech Projects (Genex Tech Industries LLP), we make the finest-quality and technology upgraded machinery for Cassava processing. Our manufacturers have rich industry experience and are focused on delivering the best cassava processing machinery suiting to the needs of food processing industries. We have built all cassava processing machines keeping aesthetics in mind. Our machines have separate control panels to set important operative parameters and help technicians implement control over the same.
Our machines are operator friendly and made with a sturdy design to ensure long term durability of the same. We offer the machineries for cassava processing at the most competitive rates within the industry.
Raw Cassava Processing Steps
1. Harvesting and Cleaning
o Fresh cassava roots are harvested and transported to the processing facility.
o The roots are thoroughly washed to remove dirt and impurities.
2. Peeling
o The outer skin is peeled, exposing the starchy flesh, either manually or using automated
peelers.
Cassava Products and Processing Methods
1. Cassava Chips
Preparation: Cassava roots are sliced into thin, uniform pieces.
Drying: The slices are sun-dried or processed in mechanical dryers to achieve a moisture content of
~12%.
Uses: Dried cassava chips are used as animal feed or raw material for starch and flour production.
2. Cassava Starch
Grating and Extraction: Cassava is grated into a pulp, and starch is extracted by washing and
sieving.
Settling and Drying: The starch slurry is settled, dewatered, and dried using advanced dryers to
create high-quality cassava starch.
Applications: Food thickener, paper manufacturing, adhesives, and bioplastics.
3. High-Quality Cassava Flour (HQCF)
Chipping and Drying: Cassava is chipped or grated, dried, and milled into fine flour.
Applications: Gluten-free baking, food additives, and industrial products.
4. Gari
Preparation: Peeled cassava is grated into a fine pulp.
Fermentation: The pulp is packed into sacks or containers and left to ferment for 2–5 days to reduce
cyanogenic compounds.
Pressing: The fermented pulp is pressed to remove excess moisture.
Roasting: The pressed pulp is roasted in wide frying pans or mechanical roasters to produce crisp,
granular gari.
Applications: A staple food in West Africa, eaten as a porridge or dough-like dish when mixed with
water or soups.
5. Cassava Ethanol
Hydrolysis and Fermentation: Starch is converted into sugars, fermented, and distilled to produce
ethanol.
Uses: Fuel, cosmetics, and pharmaceuticals.
Why Choose Cassava Products?
- Sustainability: Low environmental impact and high adaptability to various climates.
- Versatility: Used in food, industrial applications, and renewable energy.
- Gluten-Free: Ideal for health-conscious and specialty diets.
Explore Our Cassava Solutions
From farm to final product, we offer complete cassava processing systems tailored to your needs. Whether
you’re looking for starch, flour, gari, or bio-energy solutions, we deliver quality, efficiency, and
sustainability.
Contact us today to learn more about our cassava processing expertise!
