Cassava Starch Production

01

Inspect and Clean Cassava

Fresh cassava tubers are carefully checked for quality (freshness, size, starch content, absence of pests). They are then peeled and washed thoroughly to remove the outer skin, dirt and impurities

02

Cut and Grind

The cleaned cassava is cut into small, even pieces and ground into a fine pulp. Grinding breaks open the plant cells and increases the surface area, making it easier to release and extract the starch.

03

Extract Starch

The cassava pulp is mixed with water to form a slurry, which is then filtered or centrifuged to separate out fibers and solids. The remaining liquid (starch milk) is left in settling tanks so that the heavier starch particles sink to the bottom

04

Dry Starch

The settled (wet) starch is poured into a controlled-temperature dryer to remove moisture. After drying, the starch powder is sieved to remove any lumps or unground bits, yielding a fine, uniform starch.

05

Package Starch

Finally, the dry starch is weighed and packed into airtight, moisture-proof bags. Each package is sealed and labeled with product details, production date and expiration date to ensure freshness and traceability

Quality Standards

01

Starch content: ≥ 85%

Ensures high starch yield and efficiency in industrial processing.

02

PH (solution): 5 – 7

Maintains chemical stability and compatibility across production processes.

03

Viscosity (6% solution): ≥ 750 BU

Delivers consistent thickening and binding performance.

04

Fineness: ≥ 99%

Provides smooth texture and uniform dispersion in applications.

05

Moisture content: ≤ 13.0%

Helps prevent clumping and supports longer storage stability.

06

Whiteness: ≥ 99%

Ensures a clean appearance without affecting final product color.