The cassava (Manihotesculenta) is widely cultivated as an annual crop in the tropical and subtropical regions for its starchy tuberous root, which is a major source of carbohydrates. The fresh cassava roots are first processed to produce cassava chips and further processed to produce cassava starch, cassava flour and cassava pellets. When processed, the value of cassava is enhanced due to several reasons - the naturally-occurring toxins found in the root are removed, the weight of the product is reduced to facilitate easy transportation, the post-harvest losses arising from breakage of the root is reduced and the shelf-life of the product is extended. The processed cassava,in the form of starch and flour,are extensively used in bakery products, confectionary, ice-creams etc. Cassava chips and pellets are mainly used in the animal feed industry. The other industries where cassava products are used include- ethanol, paper and cardboard, textiles, glues and adhesives, pharmaceuticals, etc.
Cassava is grown currently in over 90 countries and is the fourth most important staple food in the tropics, after rice, maize and wheat. Nigeria is the world’s leading producer accounting for about 18% of the total cassava produced, followed by Thailand, Indonesia, Brazil and Congo. Africa, although a major producer, uses about 90% of the cassava produced for human consumption within the region. Thailand is the dominant supplier to world markets, accounting for about 80% of the global trade, followed by Viet Nam and Indonesia. The competitive landscape of the global cassava processing industry is largely spread across Asia, Europe and USA.
IMARC’s latest report entitled “Cassava Processing Market – Industry Trends, Manufacturing Process, Plant Setup, Machinery, Raw Materials, Cost and Revenue” provides a techno-commercial roadmap for setting up a cassava processing plant. The study, which has been done by one of the world’s leading research and advisory firms, covers all the...