Analysis of the processing status and prospects of cassava flour production in the Philippines
Release Time：2020-09-18 16:49Author：sd888Source：未知
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Due to the drought resistance of cassava, the low investment demand, and the increasing demand for cassava raw materials, the cassava cultivation area in the Philippines has gradually increased in recent years. According to statistics, the production of cassava in the Philippines in 2015 was 2.71 million tons, an increase of 6.84% over the previous year. The main producing area of cassava in the Philippines is in Mindanao. In 2015, the region produced 1.5 million tons of cassava, accounting for 55.6% of total production
However, for cassava growers, it is difficult to make a profit just by selling cassava. Since cassava is not storage-resistant and easy to rot within 48 hours, more and more people are willing to process (value-added) and sell cassava. Cassava root can be processed into various products, which can replace various related raw materials. However, in recent years, since tapioca flour is considered a good substitute for wheat flour, the Philippines
The production of cassava flour in Lubin has attracted more and more attention.
Nevertheless, the production of cassava flour in the Philippines is not yet fully mature, manual processing still occupies a dominant position, and industrialization still has a lot of room for development. Traditional cassava flour processing requires preliminary processing of fresh cassava, such as washing and peeling, and then grinding. The traditional drying method of cassava flour is natural sunlight drying, which is the most common and economical method. However, with this
The cassava flour produced by the method is not only low in yield, but also easily polluted by the external environment, resulting in low quality of cassava flour.
With the development of mechanized cassava flour production in the Philippines, more factories have adopted modern cassava flour processing technology. This new technology can automatically and continuously process cassava into flour using an advanced high-efficiency grinder, crush the cassava, and grind the cassava in a closed environment to ensure that the final product is not contaminated, so that the cassava flour can be produced High Yield,
High quality, in line with food grade standards. As people's requirements for food quality increase, mechanized cassava flour processing becomes necessary and will gradually replace manual production.
Development prospects of cassava flour production in the Philippines
Undoubtedly, thanks to the government’s support, the Philippines’ cassava flour production has a bright future, and cassava flour is more competitive than wheat flour.
1. The government supports the production of cassava flour
A study conducted by the Philippine Rhizosphere Crop Research and Training Center in cooperation with the Department of Agricultural Chemistry and Food Science showed that many bakeries and other foods can use cassava flour to partially replace wheat flour without affecting its quality. In order to reduce the Philippines’ high import dependence on wheat, the Philippine government has implemented a decree to encourage and promote the processing and consumption of cassava flour
. The government's support has prompted more investors to choose cassava flour production in the Philippines. High-quality cassava flour can not only replace wheat flour, but also meet export demand. Therefore, the Philippines has a bright prospect for processing cassava flour.
2. Cassava flour is more competitive than wheat flour
In most areas of the Philippines, root crops have evolved from being the main source of human food to important commercial crops and marketable products. If produced with modern technology and machinery, cassava flour can compete with wheat flour in price and quality. Cassava flour can be sold at 75% of the cost of wheat flour, which can bring more profits to investors.
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