CASSAVA CHIPS; FILLING THE GAP

I have seen passionate interests from all quarters and persons as regards Cassava Chips production and truly it is worth the attention and patronage based on the wide fit Cassava Chips possesses in the Agritech and agroprocessing business space. Even I as a agriprenuer is working on a giant step of a project with Cassava Chips prominent in it.

As much as teaching is not one of my very good virtues nor do I have to brand or pretend to know it all, permit me to highlight four problems real time, the internet will not tell you.

1. From Raw Tubers To Cassava Chips Conversion Rate.

Doing alot of googling on how many tons/kg of Cassava Chips, you will get from Cassava Tubers will always fetch you conflicting answers, a few variables comes into play, which was highlighted in one of earlier write ups titled; what the internet will not tell you.

The other day, a reverred Cassava person called me to ask, I told him 1000 ÷ 2.3 and that the conversion rate for the moisture content of the Cassava, they get around Ifo/Ilaro based on my knowledge, their Cassava if up to a year or more is usually 30-35%.

In another scenario, the internet, I think researchgate said 2.5 - 1 ton conversion, while my certain  Chinese/Taiwanese equipment companies use 2.94 - 2.98.

Practically, all is correct but could be wrong based on the initial moisture content of the cassava tuber, if moisture content is high, it could have as 2.5 - 2.9 conversion rate.

As much as I am not ready to write a book, you may have to specially consult on my classification of moisture contents and their conversion rates. #smiles

2. Peeling Depth 

The peeling depth of Cassava when producing peeled Cassava Chips is so important that it eventually tells on your output, the more reason I was particular about this when talking to our equipment company for our embryo Cassava Refinery Project.

The thing is that if Cassava is easier to peel as it ages particularly the local breed and the peeling depth might be as good as scraping off the peels, if don't by experts.

But if you peel like you peel for Fufu and Garri, you might be peeling your profit away and the more quantity you peel deep, the deeper the hole in your pocket in this scenario.

3. Slicing Size And Shape.

Shrinkage is a factor in Cassava Chips production and the size of your chipping definitely affects its final product weight and one of the reasons, the Benue/North Central based Cassava Chips seems to have an edge over the West.

The sizes in the Niger Benue area gives room for a weighty final product than the West's, whose chipping shape has been a way to sustain their products from heavy losses of shrinkage. So the shape is good but the chipping sizes are not technically using the best.

As I said earlier, this is just to highlight as I know this foregoing has not given the fullest insight on chipping shape and sizes.

4. Moss/Microbial Growth.

A lot of Cassava Chips processors do alot of additives to get their products off Moss and get them sparkling white, yes, it may be acceptable at industrial grade but the thing is that same as been seen with food grade products unfortunately.

This additives are not food grades but the proud thing is that all we have produced have been organic and free of additives.

Then the question is how have you been able to achieve with few cases of moss or microbial growth? Rinse/wash your tubers with lots of fresh water and in a case, the moisture content is up to 70%, soak in clean water, never beyond 24hrs. 

Actually, the foregoing is some kind of little business secret.

Hence your slicing size and shape plays a role here.

With the climatic conditions and impact plays a huge role too.

Alot of people have argued that dry season is the best time for Cassava Chips processing but it is actually the best time microbial growth/moss attacks Cassava Chips/Pellets more.

In the rainy season, what can really cause microbial growth is water running through your tightly spaced products during drying on waterlogged surfaces, this is where drying on rocks or hills has its advantage.

Yet, the microbial growth attack of the dry season is "believably/presumably" because of the dryness in the atmosphere.

At the end, Cassava Chips is indeed great but it is a quite handful a business opportunity, one must trail with know-how. So choose your 🎿 wisely by going through with someone that understands the tide 🌊.

Best of luck, have a great week ahead.

If you are looking to export Cassava Chips with a valid order. Kindly message us on Whatsapp via; 09137353102, we could be doing business soon.

Thanks And Regards,

Cassava Chips Priest.


https://www.facebook.com/cassavachipspriest?mibextid=ZbWKwL

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