Cassava Production Cost Reports

Cassava production cost report provides a comprehensive analysis and know-how for setting up a Cassava production plant. The study covers all the requisite aspects that one needs to know for the production of Cassava. This includes manufacturing processes, raw material requirements, utility requirements, infrastructure requirements, machinery and technology requirements, manpower requirements, packaging requirements, transportation requirements, etc.

Cassava is an edible plant mainly propagated using its stem cuttings. This practice is used to cultivate Cassava plants at the beginning of the rainy season. Planting during the months of March and April can increase tuber yields. The plant is then harvested ten to twelve months after plantation. Due to its ability to withstand difficult growing conditions, it primarily grows in tropical regions. Cassava belongs to the spurge family and is widely cultivated for its tuberous roots. These edible tubers are processed to produce products like tapioca, bread, starch, flour, and more.

Cassava is nutrient-rich, especially in copper and vitamin C. This nutty-flavored root vegetable is a good source of calories and carbohydrates. Available in both sweet and bitter varieties, it can be consumed whole or in a grated form. It's also ground to make flour and Cassava starch, used in producing bread and crackers. The roots are commercially processed to make tapioca and gari. Vitamin C in Cassava supports collagen production, enhances immunity, and provides other health benefits. Cassava is also rich in copper, an essential mineral for neurotransmitter synthesis and iron metabolism.

Cassava chips can be used in the production of spirits or other alcoholic beverages, not traditionally wines. These chips are also utilized to produce certain medical and industrial alcohols. Cassava roots are converted into chips and pellets used as livestock feed for animals such as goats, pigs, cows, poultry, and fish. In Nigeria, Cassava serves as a staple food in forms like fufu, starch, kpokpogari, and lafun, and can also be consumed as a raw snack. Additionally, Cassava starch acts as a thickening, texturing, and stabilizing agent in various food products, including canned foods, salad dressings, and sauces.