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Complete cassava chips processing equipment exported to Nigeria

With social development, machines gradually replace artificial work. In the cassava chips processing equipment, traditional cassava chips are a common commodity in Africa's rural and urban markets. They vary from grey to brown in colour, and often have visible traces of mould and holes caused by insect attack. These characteristics often make them undesirable from a hygienic point of view.

Chips produced by a cassava chipper machines are generally of a higher quality than cassava chips produced in the traditional way and will therefore be easier to market; they may even be exported. Chips are often regarded as a food for poor people in times of shortage. Cassava chips processed by cassava chips processing equipment have a high potential for becoming a quality food and fodder, mainly due firstly to their quality, qualities such as the attractive white colour, less insect attack during storage and secondly, as they are less bulky, to the ease with which they may be stored and transported. This leaflet aims is to promote high-quality cassava chips as one of Africa's leading agricultural products in the future.

Women constitute an important target group. Initiatives in the area of R&T technology can reduce their workload and increase their income and social status. This leaflet will help facilitate the switch from a tedious manufacturing process to an efficient and profitable small-scale cassava chips processing industry owned by women.

cassava chips machine

Complete cassava chips processing equipment exported to Nigeria

Introduction of cassava chips production line:

a. Cassava peeling:  Production of cassava chips starts with the peeling of the cassava. Peeling can be done mechanically or manually. Mechanical peelers peel as much as 2,400 –2,500Kg per hour with a wastage rate of 30-40% while manual peeling does 22Kg per man hour and wastage of 20-25%. Mechanical peelers are problematic because of the non-uniform nature of the cassava roots and the irregularity in size which make smooth peeling difficult. Also, the thickness of the skin, the texture and the strength of adhesion to the flesh of the tuber differ from specie to specie thereby making over-peeling and under-peeling possible. As a result of these problems, processors prefer manual peeling for now till the mechanical is perfected.

b. Cassava washing: The peeled tubers are thoroughly washed to remove all dirt and sand that may adhere to them. Export requirements insist that sand content should not be more than 2%.

c. Cassava chipping: The washed tubers are carted to the chipping machines where they are chipped into small chips of about 1-2 centimetre thickness and 6-7 cm long. The sizes at times depend on the prescription of the order.

d. Cassava chips drying: The wet chips are taken to the Rotary Dryer where they are dried to 12-14% moisture content.

e. Packing: they are then weighed and bagged in 50kg polypropylene bags and stored.

cassava processing equipment

Cassava processing equipment

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