Cassava flour processing machine in the Democratic Republic of the Congo

Cassava flour processing in the Democratic Republic of Congo-traditional methods and new trends

Modern cassava flour processing includes washing and peeling, crushing, degreasing, dehydration, drying, sieving and packaging. The whole process of cassava flour from washing to finished dry powder is less than one hour. It has the characteristics of large production scale, strong processing capacity, high degree of automation and mature technology. Moreover, compared with manual processing, the cassava flour produced by modern cassava flour processing machines is whiter, drier, finer and more hygienic. The high-quality cassava flour produced can not only be used for household purposes, but can also be sold to supermarkets and bakeries or exported to other countries.

Cassava is an important crop in Congo. Whether in the Democratic Republic of Congo (also known as Congo Kinshasa) or Republic of Congo (also known as Congo Brazzaville), cassava is grown in large numbers. The Democratic Republic of Congo is the second largest cassava producer in Africa after Nigeria. In the Democratic Republic of Congo, it is common to process cassava into tapioca flour or starch, and it is usually used as a daily food for people.

But traditionally, people usually produce cassava flour by hand, which is cumbersome and time-consuming. It usually takes two weeks to make cassava flour using traditional processing techniques.

After harvesting, farmers peel and wash the cassava, then people need to mash the cassava by hand, then dry it in the sun to make cassava flour. The cassava flour produced in this way is generally of low quality and is generally used for household consumption.

But now, with the increase in market demand and the development and progress of technology, the use of advanced equipment to process cassava flour has become a new trend.