Cassava Starch Production Cost Reports

The report provides a detailed analysis essential for establishing a cassava starch manufacturing plant. It encompasses all critical aspects necessary for cassava starch production, including the cost of cassava starch production, cassava starch plant cost, cassava starch production costs, and the overall cassava starch manufacturing plant cost. Additionally, the study covers specific expenditures associated with setting up and operating a cassava starch production plant. These encompass manufacturing processes, raw material requirements, utility requirements, infrastructure needs, machinery and technology requirements, manpower requirements, packaging requirements, transportation requirements, and more.

Cassava is a complex carbohydrate compound obtained by processing the roots of the cassava plant. It is an organic substance primarily used as a binding component in various products, including paper, cosmetics, and chemical varieties. Cassava Starch is largely used in the food industry, where it is included as an ingredient in bakery products and as a thickening agent to make soups, ice creams, yogurt, noodles, and soft drinks. Similarly, in the paper industry, it is used to improve pulp utilization and quality. Hence, it is used in the production of various paper products, including corrugated cardboard boxes, paper bags, and more.

It is used in textiles to carry out sizing, finishing, and printing owing to its properties like flexibility, abrasion resistance, and for forming a bond with the fiber. Moreover, Cassava Starch is used as a thickening and binding agent in various personal care products, including fragranced balms, body powder, aftershave, and more.

The demand for Cassava Starch is mainly dependent upon its usage in different sectors, including paper, cosmetics, food, and chemical industries. The demand for ready-to-eat (RTE) food products which is rapidly advancing, is boosting the product's demand. Similarly, its usage in the preparation and formulation of cosmetics and paper products (including corrugated cardboard and bags, etc.) fuels its demand in the paper and cosmetics industries.

Industrial Cassava Starch procurement is determined by several factors that are majorly related to its complex market dynamics. Factors including the availability of its raw material (specifically cassava plant for its root that generates Cassava Starch), along with its supply and prices play a vital role and govern its procurement. Similarly, its demand as a binding agent in the paper, cosmetics, and food industries adds up to the factors that influence its procurement on a large scale. Hence, variation in its demand as a thickener in paper, food, and cosmetics significantly impacts its procurement in various regions.

Raw Material for Cassava Starch Production

According to the cassava manufacturing plant project report, the key raw material for Cassava Starch production includes cassava roots (from cassava plant).

Manufacturing Process of Cassava Starch

The extensive Cassava Starch production cost report consists of the major industrial manufacturing process(es):

• From Cassava Roots: Production process of Cassava Starch begins by processing cassava roots. Initially, cassava roots are obtained from cassava plant. The roots are then peeled, washed, and grated. The grated roots are then soaked in water to obtain starch milk, which is then dried to obtain Cassava Starch as the final product.

Cassava Starch is a beady starch derived from the tuberous cassava root's (Manihot esculenta) leaching and drying, which is the source of tapioca and a staple food in the tropics. The plant's roots are leached, dried and ground. After being heated along with the water, it forms a stringy solution which turns thinner with the heating time and thickens when cooled, forming a translucent gel.

The Cassava Starch granules are round in shape with a well-defined hilum and truncated end. The size of the granule is between 5 and 35 μm and has an A-type X-ray diffraction pattern. The starch's nonglucosidic fraction is very low, with the content of protein and lipids below 0.2%. It is comprised of 20% amylose. It is a centrally located dark mark (hilum) and reacts with an iodine/potassium iodide solution resulting in a positive purple colour. Its Gelatinization temperature ranges between 49 - 70 °C.