How Tapioca Starch is Made: From Cassava Root to Final Product
- Rose
- 2 days ago
- 2 min read
Tapioca starch, a versatile ingredient used in food, textile, paper, and pharmaceutical industries, is extracted from the roots of the cassava plant. Understanding the production process helps importers and manufacturers assess product quality, consistency, and sourcing efficiency. This guide breaks down the key stages in tapioca starch production—from cassava root harvesting to the final packaged product.
1. Cassava Cultivation and Harvesting
Cassava Planting: Cassava is typically grown in tropical climates, with major producing countries including Thailand, Vietnam, Indonesia, and Nigeria.
Harvesting Time: The roots are usually harvested 8–12 months after planting, when starch content is highest.
Transport to Factory: After harvesting, cassava roots must be processed quickly (within 24–48 hours) to avoid spoilage and starch degradation.
2. Cleaning and Peeling
Soil and Debris Removal: Roots are washed thoroughly using water spray systems and rotating drums to remove soil, sand, and foreign matter.
Peeling Process: The cassava skin is mechanically or manually peeled to improve the purity and whiteness of the starch.
3. Crushing and Pulping
Root Crushing: Cleaned cassava is grated or crushed to rupture the cell walls and release the starch granules.
Pulp Formation: The resulting pulp is a fibrous mixture containing starch, water, and cell debris.
4. Starch Extraction
Sieving and Filtration: The pulp is passed through vibrating or rotary sieves to separate the starch from the fibrous material.
Starch Suspension: The starch-rich liquid, known as starch milk, is collected for further purification.
5. Starch Purification and Sedimentation
Purification Process: The starch milk is refined using hydrocyclones or settling tanks to remove impurities, fibers, and proteins.
Sedimentation or Centrifugation: The purified starch is separated from the water through sedimentation or high-speed centrifugation.
6. Drying and Milling
Dewatering: Excess moisture is removed using vacuum filters or mechanical presses.
Drying Process: The semi-dry starch is sent to flash dryers, where hot air rapidly reduces moisture content to below 14%.
Milling: The dried starch is ground into a fine, uniform powder for packaging.
7. Packaging and Quality Control
Quality Inspection: The final product is tested for purity, moisture content, particle size, and microbial safety.
Packaging: Tapioca starch is packed in moisture-proof bags (typically 25kg or 50kg) for shipment and storage.
Labeling and Documentation: Certifications (e.g., food grade, organic) and batch traceability are included to meet international export standards.
Conclusion
The tapioca starch production process is designed to retain the starch’s natural properties while ensuring purity, consistency, and food safety. By understanding each stage—from cassava harvesting to drying and packaging—buyers can make informed decisions when selecting suppliers and evaluating product quality.
If you are searching for a trusted supplier, Mekong International provides high-quality, certified tapioca starch with competitive pricing and reliable global shipping.
MEKONG INTERNATIONAL CO., LTD
Contact Name: Mr. Ninh Tran
Phone: +84 909 722 866 (Phone / Whatsapp / Wechat)
Email: ninhtran@mekongint.com
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