Cassava Flour Processing Equipment and Its Application

Cassava is one of the world's three major potato crops with an annual output of more than 100 million tons. It originated in South America, and is mainlydistributed in South America, Africa and Southeast Asia and other regions. 

At the beginning of the 19th century, cassava was introduced to China, and iscurrently mainly distributed in Guangxi, Guangdong, Hainan, Yunnan and other provinces of South China. Its output in 2017 was about 5 million tons. 

The processing and utilization of Cassava root in China has four development processes： 

1. Initial development (early 19th century to mid-20th century): The mainprocessing form is washing cassava flour by small workshop. It is also one of the main feeds for livestock breeding. 

2. Rapid Development (mid-20th century to early 21st century: The main processing form is processing cassava starch and modified starch for industrial use. Itis also one of the main non-grain raw materials for alcohol processing. 

3. Steady Development (early 21st century to 2013): The main processingform is alcohol processing. 

4. Structure Adjustment (2013 till now): Combined with the needs of the integrated development of the national first, second and tertiary industries and the rural revitalization, cassava flour and its food processing and utilization have been steadily promoted.

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