Cassava processing machine

Cassava is not fully utilised in Eastern Africa compared to West Africa (Nigeria, Ghana). Cassava can earn you extra income, provide employment opportunities and serve as a reserve food in times of scarcity.

Cassava is drought tolerant, easy to grow and simple to harvest. All parts of the cassava plant are valuable. Cassava leaves can be used to make soup or as feed for livestock, the stems can be used for planting more cassava, for mushroom production or as firewood, the root can be cooked and eaten fresh or processed into flour. Cassava can also meet industrial needs such as the production of bio-fuel and starch for use in paper- and drug-making industries.

High-quality cassava flour is made within a day of harvesting the root. It is very white, has low fat content, is not sour like traditional, fermented cassava flour, does not give a bad smell or taste to food products and can mix very well with wheat flour for use in bread or cakes.

Cassava starch-a complex carbohydrate found chiefly in seeds, fruits, tubers, roots and stem pith of plants, notably in corn, potatoes, wheat, and rice; an important foodstuff and used otherwise especially in adhesives and as fillers and stiffeners for paper and textiles