• In coming cassava is first visually inspected prior to processing and the wooden and bad ones are sorted out before putting them on the Horizontal Belt Conveyor One officer is stationed between the Weighing Conveyor (A102) and Feeding Belt Conveyor) to continue picking other material like wood, glass, stones, iron and foreign bodies that can constitute problems and contaminations to processing line before being conveyed into the Drum Washer
  • In the Drum Washer and Paddle Washer the tubers are thoroughly washed with water to remove sand and brown peels.
  • The cassava proceeds into the Root Chopper where the cassava is chopped to smaller pieces and then into the Rasper where it’s been ground to slurry.
  • The slurry from the rasper goes into a clean and sanitized Rasper Pit Here, the slurry is agitated with SO2 water from the SO2 plant system to prevent fungi/bacteria growth, oxidative rancidity, enzymatic and non-enzymatic browning.