Cassava starch Production Cost Reports

Cassava starch production cost report provides a comprehensive analysis and know-how for setting up a Cassava starch production plant. The study covers all the requisite aspects that one needs to know for the production of Cassava starch. This includes manufacturing processes, raw material requirements, utility requirements, infrastructure requirements, machinery and technology requirements, manpower requirements, packaging requirements, transportation requirements, etc.

The report also provides detailed insights into project economics including capital investments, project funding, operating expenses, income and expenditure projections, fixed costs vs variable costs, direct and indirect costs, expected ROI and NPV, profit and loss account, financial analysis, etc.

Cassava starch is a beady starch derived from the tuberous cassava root's (Manihot esculenta) leaching and drying, which is the source of tapioca and a staple food in the tropics. The plant's roots are leached, dried and ground. After being heated along with the water, it forms a stringy solution which turns thinner with the heating time and thickens when cooled, forming a translucent gel.

The Cassava starch granules are round in shape with a well-defined hilum and truncated end. The size of the granule is between 5 and 35 μm and has an A-type X-ray diffraction pattern. The starch's nonglucosidic fraction is very low, with the content of protein and lipids below 0.2%. It is comprised of 20% amylose. It is a centrally located dark mark (hilum) and reacts with an iodine/potassium iodide solution resulting in a   positive purple colour. Its Gelatinization temperature ranges between 49 - 70 C.

Cassava starch has a wide range of food and industrial uses, which use its many functional properties, which are driving its market growth. Tapioca finds application for various applications, including in cooking, as laundry starch, and as an adhesive for envelopes, stamps, plywood and labels. The demand for ready-to-eat (RTE) food products which is rapidly advancing, is boosting the product's demand.

It is used in bakery products as a thickening agent to make soups, ice creams, yoghurt, noodles, and soft drinks, further boosting the market growth. In the paper industry, it is used to improve pulp utilization and quality, furthering market growth. It is used in textiles to carry out sizing, finishing, and printing owing to its properties like flexibility, abrasion resistance, and for forming a bond with the fibre, which is boosting the market expansion.