Cassava processing · Nigeria
HQCF and gari, hours not days.
Traditional cassava processing is extraordinarily labour-intensive, and industrial buyers of high-quality cassava flour specify tightly enough that inconsistent product cannot be sold.
Processing challenges
- Traditional processing is extraordinarily labour-intensive.
- Variable moisture content undermines shelf life.
- Fuel costs are high; open-air drying carries contamination risk.
- Industrial buyers of HQCF specify tightly.
System configuration
- Controlled 70–80 °C range appropriate to gelatinised cassava products.
- Uniform airflow for consistent moisture reduction.
- Enclosed hygienic environment preventing contamination.
- Biomass firing on cassava peel — closing the loop within the operation.
- Scalable capacity from small commercial to industrial volume.
Product applications
- High-quality cassava flour (HQCF) — 10–12% moisture, white-colour preservation, fine-particle retention, controlled gelatinisation.
- Gari — post-fermentation drying, texture development, uniform granule moisture, batch traceability.
- Chips & pellets — rapid moisture reduction, case hardening prevented, mould inhibition.
Outcomes
- Processing time reduced from days to hours.
- Tight moisture consistency.
- Substantial energy-cost reduction.
- Product meeting industrial-buyer specification; peel waste converted to fuel.
Explore further
- All drying applications — parameters and quality metrics for this product class.
- Hot-air generators — the indirect-heat core that keeps combustion off your product.
- Industrial tunnel dryers — the 1,500 kg-per-batch chambers this configuration uses.
- Worked use cases — fully engineered example configurations across West Africa.
Processing cassava in Nigeria?
We’ll match temperature, airflow and hygiene design to your product and validate parameters by trial before quoting outcomes.
Request a quote