Cassava meal is an essential food staple in many regions, with significant market potential. The industrial production of cassava meal involves several key processing stages, each crucial to ensure high-quality output. The process can be divided into three main sections: cleaning, processing, and drying. Below is an overview of the process, along with advice for optimizing each stage.

1. Cleaning Section

The first step in cassava meal production is cleaning the raw cassava roots. Fresh cassava is first passed through a dry sieve to remove any weeds, dirt, and large impurities. After sieving, the cassava is fed into a paddle washer, where it is thoroughly washed to remove mud, stones, and smaller impurities. This ensures that only clean cassava enters the next stage.

Once cleaned, the cassava is transferred to a peeler to remove both the outer and inner skins. This step is crucial for eliminating any undesirable elements that could affect the quality of the meal.

cassava meal processing machine

2. Processing Section

After peeling, the cassava roots are ready for the processing stage. The peeled cassava is fed into a grating machine, where it is shredded into a fine slurry. You can choose different machines depending on your production capacity and requirements. Options include a grating machine, hammer mill, cutting machine, or rasper machine. The right choice of equipment will depend on factors such as the desired particle size, throughput, and efficiency, and our engineers can provide expert advice on the best option for your needs.

Once the cassava is grated into a slurry, the next step is dewatering. A dewatering machine is used to remove excess water from the slurry, resulting in a solid mass known as cassava cake.

automatic cassava meal processors

3. Drying Section

The final stage involves drying the cassava cake to produce cassava meal. After dewatering, the cassava cake is sent to a powder cake crusher, which further reduces the size of the cake into smaller particles. The crushed powder is then elevated by a hoist and fed into an airflow dryer, where hot air is used to reduce moisture content and produce a dry, free-flowing powder.

Finally, to ensure a fine texture and optimal quality, the dried cassava powder undergoes a secondary crushing process using a fine crusher. This step helps to achieve the desired consistency and guarantees the high quality of the finished cassava meal.

Once all the steps are completed, the cassava meal is ready for packaging and distribution.

This layout ensures a smooth and efficient production flow, maximizing both output and quality at each stage of the process. Our engineers will assist you in selecting the appropriate machinery and settings to optimize performance based on your production needs.