Inside a Tapioca Starch Factory: Production Process & Quality Control
- Rose
- 2 days ago
- 2 min read
Tapioca starch factories play a critical role in transforming raw cassava roots into a highly refined and export-ready ingredient used worldwide. For importers, understanding how a modern tapioca starch factory operates—especially in terms of processing stages and quality control—can help ensure product consistency and compliance with international standards. This guide takes you inside a typical tapioca starch factory, highlighting each production phase and quality assurance measures.
Production Process in a Tapioca Starch Factory
1. Raw Material Reception
Cassava Root Delivery: Fresh cassava roots are delivered from nearby farms.
Inspection & Weighing: Roots are checked for freshness, size, and impurities before processing.
Processing Timeframe: To preserve starch quality, processing begins within 24–48 hours of harvest.
2. Cleaning & Preparation
Dry & Wet Cleaning Systems: Roots are washed to remove soil, stones, and other contaminants.
Peeling: Mechanical peeling machines remove outer skin to improve starch color and purity.
3. Crushing & Starch Extraction
Rasping Machines: Roots are crushed into pulp to release starch granules.
Starch Separation: The pulp passes through centrifuges or sieves to separate fiber from starch milk.
4. Purification & Sedimentation
Hydrocyclone System: Removes fibers, sand, and proteins from starch suspension.
Sedimentation or Decanter Centrifuge: Starch settles into a concentrated form for dewatering.
5. Dewatering & Drying
Vacuum Filters or Screw Presses: Reduce moisture content to prepare starch for drying.
Flash Drying System: High-speed hot air dries starch to a fine powder (moisture <14%).
6. Milling & Packaging
Fine Grinding: Dried starch is ground to meet particle size specifications.
Packing Lines: The final product is packed in food-grade bags (usually 25kg–50kg), sealed, and labeled.
Quality Control Measures
Raw Material Checks
Cassava Freshness: Checked for age, rot, and cyanide levels.
Dry Matter Content: Ensures optimal starch yield.
In-Process Monitoring
Moisture & pH Levels: Controlled throughout the production process.
Bacterial Count Control: Hygienic design and equipment sanitation are strictly enforced.
Final Product Testing
Certificate of Analysis (COA) includes:
Moisture content
pH level
Whiteness index
Viscosity
Microbial safety (e.g., total plate count, mold/yeast)
Batch Traceability: Every bag is marked with a lot number for quality tracking.
Certifications and Compliance
Factories often meet international standards such as:
ISO 22000 / HACCP
FDA & EU compliance
Halal / Kosher
Organic certification (if applicable)
Factory Environment & Technology
Automation: Modern factories use PLC systems and SCADA for real-time process control.
Sustainability Measures:
Water recycling systems
Biogas generation from waste
Workforce Safety: Adherence to safety protocols and personal protective equipment (PPE)
Conclusion
A modern tapioca starch factory combines advanced machinery with strict quality control protocols to ensure high-purity, food-grade starch that meets global standards. By understanding the end-to-end process inside these facilities, buyers can better assess supplier reliability and make informed sourcing decisions.
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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