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Cottage Level Cassava Starch Processing Systems in Colombia and Vietnam

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Abstract

In the tropics, cassava starch is produced at artisanal and industrial scales. This paper focuses on a new methodology enabling the technoeconomical comparison of small-scale cassava starch manufacturing process (1–5 t of starch/day) in two markedly different contexts (Colombia and Vietnam). Measurements were conducted during trial runs for each unit operation (washing/pealing, rasping, extraction and separation). Starch mass balance was calculated from sample composition (moisture, starch and crude fiber and ash content). Production capacity, water consumption, electric requirements and capital–labor costs were also measured. The manufacturing processes differed mainly on starch recovery from starch present in washed roots (65 vs. 76%), extraction capacity (0.3 vs. 0.9 t of washed roots/h), water consumption (45 vs. 21 m3/t of dry starch), energy consumption (59 vs. 55 kWh/t of starch) and production costs (1,156 vs. 162 US$/t of starch) for Colombia and Vietnam, respectively. Moreover, the effectiveness of the starch extraction process could largely be attributed to the differences in the extent of root disintegration achieved with different rasping equipment.

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Acknowledgments

The work reported in this study was supported by CIRAD as well as AgroSupDijon, CIAT, and HUST. We acknowledge Hernan Ceballos for his assistance in reading the manuscript.

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Authors and Affiliations

  1. Laboratoire GPMA-AgroSup Dijon, Université de Bourgogne, 01, esplanade Erasme, 21000, Dijon, France

    Guillaume Da & Pierre-André Marechal

  2. CERTES, Université Paris-Est Créteil (UPEC), 61, Avenue du Général de Gaulle, Créteil, 94000, France

    Guillaume Da

  3. CIRAD, UMR QUALISUD, 73 Rue Jean-François Breton, Montpellier, France

    Dominique Dufour, Thierry Tran & Claude Marouze

  4. CIAT, A.A 6713, Cali, Colombia

    Dominique Dufour, Andres Giraldo & Teresa Sanchez

  5. Universidad del Valle, Cali, Colombia

    Martin Moreno

  6. Deriyuca LTDA, Carrera 89 #10-80 apartamento 323, multicentro, Unidad 20-21, Cali, Valle del Cauca, Colombia

    Gustavo Velez

  7. Hanoi University of Science and Technology (HUST), IBFT. 01, Dai Co Viet Road, Hanoi, Vietnam

    Mai Le-Thanh

Authors
  1. Guillaume Da
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  2. Dominique Dufour
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  3. Andres Giraldo
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  4. Martin Moreno
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  5. Thierry Tran
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  6. Gustavo Velez
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  7. Teresa Sanchez
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  8. Mai Le-Thanh
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  9. Claude Marouze
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  10. Pierre-André Marechal
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Corresponding author

Correspondence to Guillaume Da.

Additional information

This paper is dedicated in memoriam to our friend Dr. Claude Marouzé.

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Da, G., Dufour, D., Giraldo, A. et al. Cottage Level Cassava Starch Processing Systems in Colombia and Vietnam. Food Bioprocess Technol 6, 2213–2222 (2013). https://doi.org/10.1007/s11947-012-0810-0

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  • DOI: https://doi.org/10.1007/s11947-012-0810-0

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