The major constraint of cassava is that the roots deteriorate rapidly. Cassava roots have a shelf-life of 24–48 hours after harvest. Fresh roots must be processed within 2 to 3 days from harvest. This transformation requires equipment for peeling, grating, boiling, fermenting, drying, frying, and milling.
A wide range of cassava processing techniques exists along with relevant equipment for processing the roots into various cassava products in Nigeria and elsewhere. The quality, standards, and specialization of equipment differ by cassava product, fabricator, and country. Equipment may be designed to produce multiple products, while other are designed for specific cassava products.
The equipment presented in this document can be used for small and medium-level cassava enterprises.
High quality cassava flour
Livestock feed industry
Livestock feed products
Starch in paper, etc.
Starch in food
GRATERS AND CHIPPERS
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