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Dried Cassava
Production
Drying is a process by which much of the water contained in cassava roots
is eliminated, thus obtaining a dried product that can be stored over a long period.
Technological options and levels for processing
Drying can be either natural or artificial, and is carried out either on
farms or in industries. Various scales of operation exist, differing as much in their
costs and levels of technological sophistication as in the end uses of their products.
Natural drying:
- Concrete floors
- Trays
Artificial drying: production of dried cassava is
quicker, continuous, and hygienic, preventing the product from staying moist or exposed to
adverse conditions for long periods. This process uses fossil fuels (e.g., gasoline
and coal) or agricultural wastes.
- Fixed-layer dryers (discontinuous)
- Continuous dryers without releasing
effluents
Mixed drying: Combines the natural method with the
artificial at certain stages, taking advantage of the best of each, starting with the
drying powers of open air and sun and finishing with artificial drying.
Factors that affect cassava drying:
- Geometry of the chips
- Load of chips by unit area
- Air speed, temperature, and humidity
- Initial dry matter content of the roots
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 Related Web Site |
CLAYUCA
(in Spanish)
Latin American and Caribbean Consortium to Support Cassava Research and Development
CONGELAGRO
(in Spanish)
Agricultural Frozen Products S.A
FOODNET
Marketing and Postharvest Research in Central Africa
IITA
International Institute of Tropical Agriculturel
PROTÓN
Industrias Protón Ltda.
Exploring
Markets: Cassava
Observatory on the Competitiveness of Agricultural Production Chains, Colombia
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Derivatives
Once the chips are obtained, additional operations are needed to derive the following
types of products:
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site: |
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Uses
Chips, flours, and pellets can be obtained from dried cassava roots for use as food for
animals and humans, and as industrial raw materials:
2. Food for humans
 Cassava flour
can be used to partially substitute other flours or starches in bakery products, cones,
pastes, noodles, processed or canned meats and sausages, condiments, pie mixtures,
processed flours, extruded products, soups, dehydrated sauces, and a great variety of
traditional dishes.
Advantages
- A price that is 15% to 20% lower than that of wheat.
- It can replace, to a significant extent, other types of flour.
- It has functional advantages over wheat flour in certain foods because it absorbs more
water and has a more fragile consistency.
3. Industrial raw material
 Cassava flour is used to manufacture
vegetable adhesives used in chip wood factories and in industries that produce corrugated
cardboard, cones for threads, and cardboard tubes for toilet paper.
In USA, concern for the environment has promoted the use of renewable raw materials,
such as vegetable adhesives based on starch and fine flours.
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| Related Web Site
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FENAVI
(in Spanish)
National Federation of Poultry Farmers of Colombia
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Standards of Quality
Standards in terms of chemical and microbiological quality for dried cassava and its
derivatives are presented in the following table:
Standards of quality for
dried cassava chips
in Colombia and Thailand
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Quality criterion
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Colombia
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Thailand
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Maximum moisture content
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12%
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16% (14.0% Oct-May)
(14.3% June-Sept)
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Maximum crude fiber
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4%
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5%
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Maximum ash
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3%
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--
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Maximum sand
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--
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4%
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Minimum starch
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65%
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65%
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Cyanohydric acid
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100 ppm
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100 ppm
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Maximum fungi
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10 x 10³
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--
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Maximum mesophiles
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10 x 10
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--
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Maximum coliforms
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10 x 10³
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--
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Escherichia coli
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Negative
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--
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Maximum Clostridium
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100
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--
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Salmonella
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Negative
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--
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Aflatoxins
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Negative
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--
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SOURCE:
Atthasampunna (1992); Best and Ospina (1991); Gómez et al. (1982); Empresas Productoras
de Concentrados para Animales, Colombia (year); Sritoth et al. (2000).
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Standards of
quality for cassava flour
in Colombia and Africa
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Quality criterion
(chemical composition; maximum levels permitted)
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Cassava
flour
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Colombiaª
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Africab
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Moisture content (%)
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12
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13
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Starch (% minimum)
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62
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Ash (%)
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2
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3
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Crude fiber (%)
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2.5
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2
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Sand (%)
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3
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10
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Crude cellulose (%)
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5
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--
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Total HCN (mg/kg)
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50
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--
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Microbial contents
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Colombia
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Africa
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Aflatoxins
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0
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--
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Count of aerobic bacterial mesophiles (cfu)
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2 x 10
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--
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Coliform count (cfu)
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1 X 10
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--
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Escherichia coli per gram
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0
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--
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Salmonella per gram
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0
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--
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Fungus and yeast count (cfu)
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1 X 10³
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--
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ª. INCONTEC (1990).
b. FAO and WHO (1992).
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SOURCE: Jones et al. (1996).
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Standards of quality for dried
cassava pellets
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Quality criterion
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Pellets
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Starch (% minimum, EU method)
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65%
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Crude fiber (% maximum)
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5%
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Sand (% maximum)
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3%
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Moisture content (% maximum)
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14% (14.3% June-Sept)
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Hardness (minimum, kg/foot2, Kahl method)
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12
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Flour (% maximum, 1 m-m mesh)
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8%
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Foreign matter
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None
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SOURCES: Atthasampunna (1992); European Union (year).
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 Related Documents |
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 CIAT Project Web site: |
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