By : admin, 28 January 2015
Chip & Pellet
Due to their high perishability, fresh roots can be readily transformed into the dried product, called dried chips. Typically, chip yards are in close proximity to cassava growing areas so that roots are transferred at the lowest cost. Dried chips can be produced simply at a household level or at an industrial scale by mechanized process. In large scale production, fresh roots are loaded to the hopper of the chopping machine and chopped into small pieces or chips. Optionally, in some large scale processors producing premium quality chips, the removal of sand and soils is undertaken prior to root chopping, by adapting the machine of cassava starch process. Once chopped, the chips are then sun-dried on a cement floor. Chips are spread to a specific density and during drying, which typically requires 2-3 days, chips are turned over periodically, ensuring effective and uniform drying in order to obtain specified moisture contents. Too high moisture content in the finished product leads to inferior quality and can cause problems during chip storage in the warehouse. It is more difficult to process dried chips during rainy periods. Before rain, chips must be quickly piled up and covered with plastic sheets. This prolongs the time required to properly dry the chips and accordingly results in lower chip quality. The conversion of chip is approximately 2.5 kg of fresh roots to 1 kg of dried chips at 14% moisture content.