Traditionally cassava is processed by grating manually, then removing liquid by applying pressure on the cassava mash with wood. Most of the resulting mash is roasted into gari. The use of the grater, press, sifter and fryer produces higher quality gari in a much shorter period of time. The flash dryer is used for more high-value products such as fufu flour and highquality cassava flour (HQCF). HQCF is currently being used as a substitute for wheat flour in making bread, biscuits and snacks in the confectionery industry. These innovations are suitable for small- and medium-sized producers.
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