Cassava the root tuber; with about 300 million tonnes of it, produced annually worldwide according to United Nations FAOSTAT. It is the third largest source of food carbohydrates in the tropical regions after rice and maize. Also, it is the main staple food in many developing countries. According to statistics, cassava is the basic diet of more than 800 million people in the world, second only to rice and corn. Nigeria is the world’s largest producer of cassava, so the cassava processing industry is enormous in Nigeria. For further reading click; https://eea-marketing.com/blog/gari-the-food-product/
Some by-products of Cassava the root tuber
Cassava chips are generally processed by cassava slicer. It is produced by different cassava slicers have different uses. The chips can be processed and eaten as food or processed into other foods. Also used for processing animal feed, bio-organic fertilizers and processing certain industrial products.
Cassava contains a lot of starch; it has a wide range of uses and a large market demand. Modern cassava starch processing equipment can produce high quality starch for commercial and industrial uses.
Because cassava flour is generally colorless and highly viscous, it can be used to make bread, pastries and other foods. It is the finely ground dried Cassava, that produces the flour.
Gari, also known as Cassava Grits; contains high fiber, some protein and vitamins. The natural toxins in cassava is removed during the Gari production process. It can be used in different ways and for different cuisines. Click here for more gari product uses: https://eea-marketing.com/product-uses/
Tapioca is a starch extracted from the cassava root through a process of washing and pulping. The wet pulp is then squeezed to extract a starchy liquid. Once all the water evaporates from the starchy liquid, the tapioca powder remains. The powder is then processed into flakes or pearls. The pearls are used in puddings, desserts and as a thickener in some processed foods. As they are dehydrated, the flakes and pearls must be soaked or boiled before consumption. They increase in size and become translucent when cooked.