Cassava processing


FAO Plant Production and Protection Series No. 3
by
M.R. GRACE
FAO CONSULTANT

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(c) FAO 1977


Contents


Acknowledgments

Foreword

Introduction

1. Cassava cultivation

The plant
Agricultural practices
Mechanization

2. Cassava flour and starch

Supply of cassava roots
Processing operations
Extraction of starch from dried cassava roots

3. Baked tapioca products

Preparation of wet flour
Gelatinization
Drying

4. Cassava products for animal feeding

Chips
Broken roots
Pellets
Meal
Residual pulp

5. Cassava starch factories

Power
Water
Types of factories
Establishment of a cassava starch factory

6. Utilization of cassava products

Cassava in the human diet
Cassava starch and its uses
Cassava in composite flours
Cassava in animal feed
Nonfood uses
Particle board from cassava stalks
Fermented products
Competitive position of cassava

7. Quality control of cassava products

Analysis of basic materials
Criteria for quality of flour and starch
Analysis of baked products
Specifications for particular uses

8. World production and trade of cassava products

Exports
Imports
Distribution and transport
Recommendations

9. Development of the cassava-processing industry and its future

Production
Processing and marketing
Future of the cassava industry

Appendixes

Methods and specifications for determining the quality of cassava flours
Specifications for dextrin
Specifications for starch
Standards for cassava chips and manioc meal in thailand
List of processing equipment for a cassava starch factory producing 24 tons per day
Fao studies

References