N’DUYE CASSAVA FARM

PROJECT

TERMS OF REFERENCE (TOR)

APRIL 2021

01 P-01 4/25/2021 Issue for addition of M.G. H. H.

missing information Demidof- Alendy /M. Alendy /M.
Alendy Alendy Alendy
Rev.# Doc.# Date Description Originated Checked by Approved
by by
 TABLE OF CONTENTS

PART I: GENERAL PROJECT INFORMATION

1. INTRODUCTION AND CONTENTS
1.1. Introduction
1.2. Contents
2. N’DUYE CASSAVA FARM PROJECT OVERVIEW
2.1. Project Location
2.2. Goals
2.3. History of cassava planting and processing in the area
2.4. Project objectives
2.5. Products
2.6. Business structure
2.7. The market
2.8. Financial considerations
3. PLANTING AND HARVESTING
4. N’DUYE CASSAVA PROCESSING
4.1. N’duye kwaka, bakakasaba and native starch production (wet process cassava
production)
4.1.1. Block diagram
4.1.2. Cassava receipt, weighing & handling
4.1.3. Cassava cleaning, peeling, washing
4.1.4. Production of domii
4.1.4.1. Cassava grating
4.1.4.2. Cassava mass fermentation
4.1.4.3. Cassava mass dewatering
4.1.4.3.1. Production of koko domii
4.1.4.3.2. Production of native (cassava) starch
4.1.4.3.2.1. Production of kasripo
4.1.5. Domii sieving
4.1.5.1. De domii production
4.1.6. De domii frying
4.1.6.1. Production of kwaka/ garri/farinha
4.1.6.2. Production of bakakasaba
4.1.7. Supporting equipment
4.1.8. Packaging of products

4.2. N’duye cassava flour production (wet process cassava production)

4.2.1. Block diagram
 4.2.2. Cassava wet cake breaking and sifting
4.2.2.1. Production of wet course cassava flour
4.2.3. Wet course cassava flour drying
4.2.3.1. Production of dee domii
4.2.4. Production of cassava flour
4.2.4.1. Sieving of dee domii
4.2.5. Supporting equipment
4.2.6. Packaging of product
4.3. Uses of Refined Cassava Flour
4.4. Production of laundry starch
4.5. Production of ethanol from waste of cassava processing
4.5.1. Materials and Methods
4.5.1.1. Materials and Pre-Treatment
4.5.1.2. Enzymatic Hydrolysis
4.5.1.3. Fermentation and Distillation
4.5.1.4. Analysis Methods
4.6. The Use of Cassava Products in Animal Feeding
4.6.1. Storage of cassava roots
4.6.2. Limitation/challenges to the use of cassava for livestock feeding
4.6.3. Detoxification of hydrocyanic acid (HCN) in cassava for livestock feeding
4.6.4. Transformation of cassava peels into animal feed
4.7. Conserving and Treating of Fresh Cassava Roots
4.7.1. Storage of cassava roots
4.7.2. Treatment of cassava roots
4.8. Integrated waste treatment in the cassava starch process
4.8.1. Introduction
4.8.2. Case I) Conversion of integrated cassava starch wastewater and bagasse
to thermal energy and liquid biofertilizer
4.8.3. Case II) Conversion of integrated cassava starch wastewater, stalks and
bagasse to combined heat and power, and liquid biofertilizer
4.8.4. Case III) Conversion of integrated cassava starch wastewater, stalks and
bagasse to combined heat and power, solid biofertilizer and useable water

5. PROJECT PHASING AND PLANNING

PART II: SCOPE SOLUTIONS STUDY

1. PURPOSE
2. SOLUTIONS STUDY TOPICS
2.1. Plant configuration and selection technology
2.2. Plant location
2.3. Plant Operation
2.3.1. Plant Capacity
 2.3.2. Intermittent operation
2.3.3. Continuous operation
2.4. Feedstock
2.4.1. Introduction
2.4.2. Composition
2.5. Products
2.5.1. Introduction
2.5.2. Domii
2.5.3. Kwaka/Garri/Farinha
2.5.4. Bakakasaba
2.5.5. Cassava flour
2.5.6. Laundry starch
2.5.7. Animal feed
2.6. Utilities
2.6.1. Electricity
2.6.2. Water systems
2.7. Logistics
2.8. Plant Location
2.9. Deliverables of solution study

PART III: BUSINESS PLAN

PART IV: COMMERCIAL SECTION

1. INTRODUCTION
2. CONTRACT FORM
3. BID PROCEDURE
4. PROJECT EXECUTION
5. PROJECT CONTROLS
6. EXPERIENCE AND TECHNOLOGY OVERVIEW
7. COMMITMENT FOR DEFINITION PHASE

PART V: DELIVERABLES OF PROPOSAL

1. DOCUMENTS TO BE DELIVERED WITH TECHNICAL PROPOSAL
2. DOCUMENTS TO BE DELIVERED WITH COMMERCIAL PROPOSAL

APPENDICES
APPENDIX I: ACRONYMS, ABBREVIATIONS, AND TECHNICAL TERMINOLOGY
APPENDIX II: CONFIDENTIALITY AGREEMENT TEMPLATE
APPENDIX III: TERMS AND CONDITIONS TEMPLATE
APENDIX IV: FORM OF ACKNOWLEDGEMENT
PART I: GENERAL PROJECT INFORMATION
1. INTRODUCTION AND CONTENTS
1.1. Introduction
The “N’Duye Food & Agro Industries N.V” plans to establish a world class cassava
farming and processing facility, that is committed to producing processed and fried
cassava products for the Suriname and international, global market.
The main goal of this project is to process cassava or yuca into manufacturing products
such as kwaka (garri or farinha), bakakasaba (cassava-bread), cassava flour, cassava
starch and animal food.
This project consists of agricultural and industrial sub-projects.
The agricultural sub-project covers the acquisition of land to accommodate the
feedstock of the project. The industrial sub-project consists of the cassava processing
plant, its feedstock, product storage, utilities and infrastructure.
The sub-project is divided into 3 separate phases:
● The solution study
● The definition phase
● The execution phase

This term of reference is only applicable for the solution study phase of the industrial
sub-project.
1.2. Contents
This term of reference consists of four parts and four attachments.
In Part I general information of the project is mentioned, meanwhile in Part II the scope
of the solutions study with the deliverables are described. Parts III contains information
about the contracts involved and Part IV contains the deliverables present in the
project’s proposal.
Attachments I, II, III and IV contain information of respectively the acronyms,
terminology and technical terminology, the confidentiality agreement template, terms
and conditions template and the form of acknowledgement.
2. N’DUYE CASSAVA FARM PROJECT OVERVIEW
2.1. Project Location
The “N’Duye Food & Agro Industries N.V” plans to develop a series of cassava
processing plants in the districts of Para, Brokopondo and Sipaliwini. Currently, studies
are ongoing to identify specific alternate locations in the indicated district or else.
The geographic locations of the three proposed sites to build the cassava process plant
are demonstrated in the figures 1 A, B and C.
For this project the “N’Duye Food & Agro Industries N.V” has been assigned three
pieces of land to choose from. The sizes of these pieces of land are:
1. Figure 1A:
2. Figure 1B:
3. Figure 1C:

2.2. Goals
Our main goal is to successfully cultivate cassava on a large scale and establish
ourselves as a high-quality commercial producer of domii, kwaka (garri), bakakasaba
(cassava- bread), cassava flour, cassava starch and animal food.
The methods being applied for the production are both the wet and dry cassava
processing methods.

2.3. History of cassava planting and processing in the area

The idea to look at greater details of the processing of cassava, came up after the
initiator of this project, Mr. H. Alendy, paid a visit to a local cassava family farm with the
intention to look for opportunities to improve the manufacturing process.
As it’s well known in Suriname, the maroons have been producing (and later selling)
fried cassava products such as kwaka and the so-called cassava-bread or bakakasaba,
since the establishment of these tribal communities.
During the visit, the initiator of this project was impressed with their cassava farm areas,
including the facilities in place, the maintenance of the facilities and terrain, while at that
moment they had about 3 to 4 ha of cassava, ready to be harvested (more than a year
old). Their strategy was to first harvest and process the cassava, specifically planted to
produce the fried product bakakasaba, and consequently harvest and process the
cassava, that is yellow in color, to produce kwaka (garri). They would harvest a small
area (10 meters by 10 meters or slightly more) to obtain a batch, i.e. sufficient cassava
for profitable processing and frying; this batch production was repeated as time and
opportunity allowed.
The production of bakakasaba is cheaper and much faster, while the production of
kwaka is much more time consuming, labor intensive and consequently more
expensive. Both products demand good prices.
It was very clear that they did not have the capacity to handle all the material they
planted, and which were ready to be harvested. Extra capacity is needed in the form of
a production line, that would allow not only a minimum processing capacity of kwaka,
but also minimum capacity for the washing & peeling of the harvested cassava, grating,
and dewatering of the processed material. To do so, they will need processing
equipment, equipment for farm maintenance, i.e., amongst others removal and limiting
weed overgrowth as well as fighting ants and other harmful insects.
Although the strategy applied by these local cassava planters was clear, the initiator of
this project proposed to them to handle this as an agricultural business, which would
mean upgrading their existing standard cassava farm. This entails planting, maintaining
the area, timely harvesting of all the material in such a way that would allow prudent
manufacturing of the wanted products, re-planting the harvested areas as well as new
areas, thereby extending the cassava farm with each harvest. To support such an
undertaking, it was decided to review small plants for the processing of cassava and the
manufacturing of special fried cassava products. The decision was made to commence
investigations into cassava processing equipment. The intention was to provide the
local cassava planters with a business-like manner of garri processing equipment.

2.4. Project objectives

The objectives of the “N’Duye cassava farm project” are to:
● Produce high quality cassava products that meet the standards defined
● Startup a medium-scale plant producing 500 kg/hr. of cassava flour/starch
● Include an animal food production line in this farm

2.5. Products
The focus of the “N’Duye cassava farm project” is to produce:
● Domii
● Kwaka (garri)
● Bakakasaba
● High-quality cassava flour
● High quality native starch
● Kasripo
● High quality laundry starch
● Animal food
 2.6. Business structure
2.6.1. Business Model on Cassava Processing

Cassava processing is an interesting adventure that involves acquiring the cassava

tubers, followed by peeling, grating, drying, and frying, as the case may be. A business
plan for this type of processing is modeled by using a business model on cassava
processing (BMC).

At “N’Duye Food & Agro Industries N.V”, we will specialize in the production of mainly
kwaka, cassava flour and starch. It is advantageous to build brand loyalty by producing
products with our brand name.

2.6.2. Business Model Canvas (BMC)

We shall use the BMC business model illustrated in the table below (see table 2.1) for
cassava processing.

Key Key activities: Value Customer Customer

Partnership: Cleaning of the proposition: relationship: segments:
1. De factory, 1. High 1. Phone 1. Institutio
Molen acquiring of quality call ns
Flour cassava cassava 2. E-mail 2. Busines
Mills Inc. tubers, peeling, products 3. Faceboo s units:
2. Rudisa washing, (kwaka k restaura
Internati grating, drying, and 4. Virtual nts,
onal N.V frying and flour), at meeting hotels
3. Rudisa packaging of affordabl 5. Physical and
Bakery final products e prices meeting eateries
N.V. 2. Dried 3. Househ
4. Fernand cassava olds
es waste 4. Farmers
Bakkerij for
animal
food
3. Cassava
starch
for
industria
l use
Key resources: Channels:
● Cassava tubers ● Agents
● Water ● Retail outlets
● Electricity ● Direct sale
 ● Packaging material
● Fuel
● Labor
Cost structure: Revenue streams:
● Cassava tuber ● Domii
● Fuel for frying equipment ● Kwaka
● Packaging materials ● Bakakasaba
● Water ● High-quality cassava flour
● Salaries & wages ● High quality native starch
● Advertisement ● Kasripo
● Logistics ● High quality laundry starch
● Animal food

Table 2.1: The BMC business model for cassava processing in “N’Duye Food & Agro Industries
N.V”

2.6.3. SWOT Analysis

Strength: These are internal factors that can affect the business.

Patents: With our proposed quality and method of production, we are sure of
maintaining our proposed quality in the long run. With this quality in view, over time, we
shall ensure that our products are certified by the Standard Organization of Suriname,
as a mark of quality.

Strong brand: One of our major marketing strategies is to brand our products. With this,
we believe we shall maintain a substantial market share which would overtake the
market as we build our brand as a household name.

Customer Service: We shall ensure that we listen frequently to our customers

complaints, since our customers are valuable. With good trained staff and quality
products, including after sales service, as the need may be, we will ensure growth of our
customer’s database.

Cost Advantage: With economies of large-scale production, we shall ensure that our
prices are highly competitive in the market. Also, we shall use bargaining power and
good relationships with our vendors to drive down costs of production.

Opportunities: These are business external environmental factors that may affect the
growth of our business.
Unsatisfied customers: With our good customer service and good relationship
established, we shall take over customers from other businesses.

Weaknesses: Our major weakness is the size of the company we want to start. Through
external funds, we shall obtain the required capital, needed to purchase the equipment.

Threats: The main threat encountered is frequent power shortage. This may affect the
pricing of products. To overcome this, we shall purchase a power generator set.
Hereby, keeping in mind that fuel will be needed to operate them.

2.6.4. Operations
2.6.4.1. Operating plan:
The business operation has already been listed in the business model under key
activities. The following are involved in the operation of “ N’Duye Cassava Farm
project”:

● Director
● Administrative assistant
● Operation Supervisor/Production Manager
● Operators
● Engineers
● Marketer/sales representative
● Business Analyst

2.6.4.2. Organizational Chart

 Figure 2: The Organizational Chart of the “ N’Duye Cassava Farm”

● DIRECTOR: Will be responsible for procurement of feed and

overseeing of the business. The production manager and QCO will take
instructions from him/her as well as report to him/her.
● ADMINISTRATIVE ASSISTANT: He/she is responsible for facilitating
communications within an office and fielding interactions with the public
● OPERATION SUPERVISOR/PRODUCTION MANAGER: He/she is the
one in charge of the production management of the production process
as well as maintaining product quality. Is responsible for day-to-day
management of the processing plants, gives instruction to other staff as
well as reports to the director.
● OPERATORS: They are the ones in charge of operation of the
production processes.
● ENGINEERS: They are the ones in charge of ensuring the continuity of
the production processes by providing guidelines to the operators to
operate within the designing limits. The engineers involved are Process
Engineer, Agronomist and the Quality Control Officer. The quality control
officer is the one in charge of ensuring that products meet standards.
He/she will always test the quality of the cassava tubers before and after
production.
● MARKETER/SALES REP: The marketer is the one in charge of selling
of the products
● BUSINESS ANALYST: A collaboration between a business analyst and
account is recommended. The business analyst conducts research and
analysis, in order to come up with solutions to solve business related
issues. Meanwhile, the account is the one in charge of keeping &
monitoring the day-to-day financial record of the business. It’s
recommended to outsource the account.

Note: It’s also recommended to outsource services from cleaners to guarantee the
cleanliness of the production area and equipment and mechanics for the maintenance
and repair of equipment.

2.7. The Market

2.7.1. Market and target group
 2.7.1.1. Cassava flour

Cassava flour is the product (11 % moisture and 80 mesh) that is obtained from the
fresh or dried cassava root after a number of operations (peeling, washing, fine grating,
fermenting or not, dry pressing / centrifugation, heat drying, grinding and sifting to 80
mesh). Not to be confused with cassava starch (starch also called "gomma"), a similarly
white-colored fine granules that is released with grated and sieved cassava pulp. This
substance does not dissolve in water and settles on the bottom after a short time. After
a few rinses, the contamination is gone and after drying the substance is obtained in
almost pure form. Starch is the basis of many cassava products including "krupuk". In
many kitchen recipes, this fabric is indispensable. 8 Major producers of cassava for their
own market are Brazil, Nigeria and India. However, the world market for cassava flour is
dominated by a number of Asian countries, namely Thailand, Indonesia and Vietnam.
The global turnover of cassava as a raw material is estimated at US$ 50-80 billion per
year. Prices for the product strongly depend on the production technique (sun-dried or
artificial) and related hygiene and aspects of food safety. A lot of the material that is
offered is intended as a raw material for the animal feed industry.

In the production of cassava flour, the drying process of the shredded cassava roots
plays a major role. The cassava is shredded after peeling and placed on a concrete
floor in the sun for drying. The time associated with the sun-dried product (three to four
weeks) can give rise to mold development on the product; not infrequently there is
contamination by Aspergillus flavus, the fungus that forms the carcinogen aflatoxin
during its growth in the product. Starchy products, to which cassava products belong,
are therefore subjected to a strict inspection and analysis for aflatoxin upon import.

Cassava flour for human consumption must be dried within a few hours of peeling,
grating and pressing a rapid heat source for reasons of hygiene, food safety and
hydrocyanic acid content; this requires a drying installation that extracts the moisture by
generating heat. This requires investment in equipment and operating costs for fuel,
maintenance, personnel, etc. With high-quality cassava flour as a raw material, a range
of gluten-free products can be made.

Table 1: Physical & chemical specification of cassava flour

Physical/chemical specification of the cassava flour

Country of origin Suriname

Color and finger-feel muscle white, smooth through the fingers
Primary Ingredient Cassava (Manihot esculenta Crantz)
 Humidity maximum 12 percent
Starch at least 70 percent
Viscosity (Redwood No. 1 @75 C) 46-48 sec
Acidity (pH) 6-8
Protein at least 1.2 %
HCN incl. glucosides (measured dry as < 10 mg/kg
HCN) Free from fibers, additives and impurities
Particle size (mesh) 80
Shelf life at least 1 year
Packaging 20 kg double/woven and 1 kg DD plastic

The flour can be used as a partial or complete substitute for wheat flour in bread and
pastry bakeries.

2.7.1.2. Kasripo (cassava browning or cassareep)

“Kasripo” has the appearance and in its application many similarities with the soy
sauces. In addition to the high protein content, fresh soy contains a group of substances
with hormone-like effect (isoflavone / phytoestrogens) that can give rise to a number of
metabolic diseases. Worldwide, millions of people suffer from allergy symptoms in
which many researchers make a direct causal link with the consumption of soy protein.
Other negative effects that are brought in relation to the consumption of soy protein are
among other the growth stimulation of breast cancer cells in humans, reduction of
testosterone levels in men, stimulation of pancreatic cancer in rats, in humans blocking
absorption of minerals such as calcium, iron, magnesium, zinc in humans. It also
appears that fermented soy products (tempeh) give less or no cause for above-
indicated allergies. In many countries, the consumption of fresh soy products is avoided;
Barbados is an example of this in the region. There are few or no soy sauces on the
store and supermarket shelves, while the consumption of cassava products is strongly
stimulated by the government. The cassava-derived "Kasripo" is well known in the
English-speaking Caribbean countries among others. Barbados and Guyana, from the
region, offers a good culinary alternative for the patients with an allergy to soy protein
and all others who for any reason avoid the consumption of soy.
Cassareep is used to make one of Guyana's national dishes, pepperpot (in
Suriname known as “ pepre watra”. It not only gives pepperpot its distinctive flavor,
but it also acts as a preservative. Once cooked, pepperpot can remain at room
temperature for days without spoiling because of its cassareep content.
Cassareep has antiseptic qualities that act to preserve cooked meat. Just bring
the dish back to a boil in the morning and again in the evening of each day if you
want to leave it on the stovetop. Cassareep can be used to add color and depth of
flavor to any dish. Trinidadians use it in place of burnt sugar burnt sugar to make
brown chicken stew and pelau pelau. Sometimes cassareep is added to Caribbean
Christmas cake, to add to its signature dark color., Caribbean Christmas cake

2.7.2. Value Proposition

Our customers will be offered high-quality cassava products (kwaka, flour, baka kasaba,
flour, starch), which will enhance the good health of young and elderly people in society .

2.7.3. Competitive Advantage

● Closeness to X standard (flour), the “N’Duye cassava farm project” guarantees
the use of improved breeds in the production
● Closeness to X standard (starch), the “N’Duye cassava farm project” guarantees
the use of improved breeds in the production
● Closeness to X standard (kwaka), the “N’Duye cassava farm project” guarantees
the use of improved breeds in the production
● Closeness to supply/availability of raw material guarantees lower product costs
● Closeness to rural area and market reduces the final cost of products

2.7.4. Target Market and expected customers

Our target market includes 40% sales to businesses and institutions such as hotels,
restaurants, and households and 60% sales to households and market agents.

Expected customers

Our expected customers are as follows and we will attract them via:

● Suriname largest flour industrial market distributor, De Molen Flour Mills Inc.–
product launch, advertisement and direct sales
● Suriname industrial market traders – direct sales, product launch, and
advertisement
● Bakeries and confectioneries – online marketing, direct sales, product launch,
and advertisement
● Hotels and fast-food joints – online marketing, direct sales, product launch, and
advertisement
● Clothing industry of Suriname, traditional activities
 2.7.5. Marketing Channels
Our marketing channels are as follows:

● Through agents
● Through retail outlets
● Through direct sale

2.8. Financial considerations

3. PLANTING AND HARVESTING
In this chapter, the method of planting and harvesting of cassava roots applied in the
N’Duye cassava farm project is described.
3.1 Introduction of cassava planting in Suriname
In Suriname, the cassava plant (Manihot esculents Crantz), has been cultivated for
centuries among the indigenous and maroon communities. This cassava plant is not
only important because of its capacity to grow under different environmental conditions,
but mainly due to its service as a source of starch for humans and livestock.

3.2 Districts in Suriname of importance in planting of cassava

Suriname is divided into 10 districts. For the N’Duye cassava farm project, the districts
Para, Sipaliwini and Brokopondo are of importance, since it’s the intention to build the
cassava farms in these districts (see paragraph 2.1).

3.3 Planting of cassava in Suriname

3.3.1 Characteristics of type of cassava plant cultivated
The type of cassava plant mostly cultivated in Suriname is “Manihot esculents Crantz”.
The reason for this is that its roots contain a large concentration of starch. The “Manihot
esculents Crantz'' cassava plant grows on a variety of soil types, but has the best
production in high-altitude, well-drained soils, with plenty of organic matter, under warm
(28-32 °C), humid (60-65% humidity), sunlight rich (average 10 hours of sunlight per
day), tropical conditions and a scattered annual rainfall of 1500 to 2500 mm. It consists
of two types of variants: the “bitter cassava” and “sweet cassava”. The well-known
“bitter cassava” differs from the “sweet cassava”, because of its higher concentration of
hydrocyanic acid, which is found in the central edible part of the root.

3.3.2 Selecting cultivation location of cassava plant

In order to identify an area as a suitable cultivation location, such an area must meet the
agricultural and socio-economic aspects, for a sustainable production. Criteria such as
accessibility in wet and dry seasons, safety risks for workers, soil type, irrigation system,
technical infrastructure are of importance when selection a location to plant cassava.

3.3.3 Preparation of the area for planting

This includes a number of activities, to ensure access to the products on the field, rapid
drainage of excess surface and ground water in wet seasons, and supply of water
(irrigation water) in the dry seasons. Furthermore, optimal accessibility of the cassava
farm, the field, water management system and equipment used for planting and
harvesting, is also part of this preparation.

3.3.4 Planting in the field

The density of planting (plant density), depends on several factors such as: the shape
and development of the variety of cassava, soil fertility, etc. The cassava plants can be
planted in beds or in ridges.
Planting of the acreage is seasonal: In dry seasons, place the cassava stick/plant
horizontally in the planting hole at a depth of 5-10 cm. In wet seasons, place the
cassava stick/plant vertically in the planting hole with 3-5 cm above the ground sticking
out

3.3.5 Weed management

For the management of weed, you can select an herbicide (see table 2) and/or remove
the weed manually (with hands). This is needed to reduce any competition from water,
fertilizers, air and space.

3.3.5.1 Using Herbicide

Table 2 Instruction and dosage of herbicide used

Product Dosage Instruction for usage

Fluometuron (pre- 1.6 kg active ingredient/ha Apply pre-emergence in
emergent) (1.6 kg of pure (100%) /ha water at a rate of 400
L./ha. and before planting
Gramoxone 1.5 - 2 L/ha Apply as a directed spray
after cassava plants have
lost their leaves. The
application rate depends
on the growth stages of the
weeds.

3.3.6 Fertilize
Fertilizers ensure the maintenance of the chemical and physical conditions of the soil,
which are important to obtain a quantitatively and qualitatively good harvest.
In table 3 the methods and phases of administration of fertilizers are demonstrated.
3.3.6.1 Fertilization in months after planting
Table 3 Methods and phases of administration of fertilizer used

Product Standard Method of Phase of

administration administration
N-P-K 450/ ha ● Spread out 1st phase: 1 month
or in a circle
12-12-17
around
individual 2nd phase: 3
plants months
● In wet
season or
irrigated

3.3.7 Water management

Irrigation and drainage systems are necessary, in order for the crop to grow well.
Cassava is a very sensitive crop for flooding, but also for drought. Therefore, special
facilities (see table 4) need to be in place, to keep the soil moisture up to date.
Table 4 Method of administration and phase of fertilizer used

Irrigation
● At least 3 months per year
● “Trench” irrigation via ditches
● “Overhead” sprinklers
Drainage
● Minimum 3 months per year
● Soil/crop saturated for up to 24
hours
● Through bed snags and ditches

3.3.8 Diseases and plagues

Disease in cassava plants, can be described as any unusual picture in growth,
development, plant color, quality and quantity of yield etc., in which pathogens have a
share.
Common groups of pathogens and pests:
● Pathogens
❖ Fungi
 ❖ Bacteria
❖ Viruses
● Plagues
❖ Insects (carrier ants, caterpillars, borers, aphids)
❖ Rodents (rabbits)
● Physiological Diseases
❖ Feeding disorder in the crop

3.3.9 Crop rotation

Crop rotation ensures a balanced extraction of minerals from the soil and the
periodically reduction of pathogens and pests.
Some recommendable economically affordable crop rotations are as follow:
● Legumes (Phaseolus, Vigna)
● Corn
● Dryland rice

A usual rotation frequency is, 2 cassava crops on 1 Phaseolus crop.

3.3.10 Harvesting of cassava

The time it takes from planting the cassava to harvest, depends on the variety used. It
could take about 6 - 8 or 9 - 12 months from the field planting, before the cassava can
be harvested. The harvesting can be done both manually and mechanically, which must
be taken into account, to limit minimal damage to the cassava roots. The cassava is
ready to be harvested, if it shows signs of yellowing and falling of leaves. Another
technique applied before harvesting, is performing the maturation test.

3.3.11 Post-harvest handling of cassava

Its goal is to maintain the quality of the harvested cassava root and the starch content,
reduce the rate of loss of quality by the development of “Vascular Blue Streaking” (an
enzyme), that can be formed in the center of the harvested cassava roots. The
“Vascular Blue Streaking” occurs within 24 hours after the cassava has been damaged.

3.3.12 Preparation of cassava sticks for planting (cutting of plant)

For continuity and obtaining optimum yield, the cassava plant cutting is important in
both qualitative and quantitative terms. This includes actions such as the collection of
undamaged old cassava plants (8-10 months) that are free of diseases and pets, create
cuttings of 20-25 cm, bundle the cuttings, refrigerate and store for up to 3 months. It’s
recommended to plant immediately for the best results.
4. N’DUYE CASSAVA PROCESSING
4.1. N’duye kwaka, bakakasaba and native starch production (wet process cassava
production)
In this paragraph, the processes to produce the products kwaka, bakakasaba and
native starch from cassava roots in the “N’duye cassava farm”, are described. The goal
is to obtain products with high starch contents and low contents of fiber and ash.

4.1.1. Block diagram

A typical configuration for the “N’Duye cassava farm project” to produce kwaka,
bakakasaba and native starch from cassava tubers is demonstrated in the following
block diagram (figure 3). However, the final cassava farm configuration for the “N’Duye
cassava farm project” will depend on the outcome of the feasibility study being
conducted and might therefore differ from the block diagram below.

Figure 3: Integrated bock diagram of the steps involved in the processing of cassava into
kwaka, bakakasaba and native starch
4.1.2. Cassava receipt, weighing & handling
Once the cassava is transported from the field into the processing plant, it’s weighted
and quality checked.
Weighing: In the processing plant, cassava roots are weighed on a platform scale that
can carry several sacks at once, thus facilitating the operation. Weighing the roots
before dewatering permits the determination of “yield”, both for the cassava varieties
used and the process itself. After the weighing is properly done, the bags of cassava
roots are stored in a temporary storage location.

4.1.3. Cassava cleaning, peeling and washing

The cassava roots need to be cleaned, peeled and washed, in order to remove large
quantity of soil and field residues. This is done for product quality purposes, since these
unwanted materials can contaminate the final products obtained, when processing
cassava roots. The cassava peeling and washing machine functions as a combination
of high-pressure spraying and brush peeling. Because of this combination of actions,
the effect of washing and removal of peels of cassava roots/tubers, is made possible.

4.1.4. Production of domii

In this section, the process to produce the product domii from cassava will be described.
4.1.4.1. Cassava grating
Cassava tuber must be processed 2-3 days after harvesting, otherwise it spoils.
Cassava tuber contains hydrocyanic acid which is dangerous to human health. This
acid can be removed through proper processing of the cassava tuber. The major part of
processing cassava tuber into garri after peeling and washing the tuber is grating. The
purpose of grating is, to grind the cassava tuber into smaller units (granules) by
scratching and rubbing the tuber against a rough metal sheet in order to increase the
surface area of the tuber and ease removal of water that contains hydrocyanic acid
during the dewatering and fermentation processes.

4.1.4.2. Cassava mass fermentation

In order to produce garri, a fermentation process is necessary. The cassava mass/slurry
that exits the grating machine is stored in tanks for fermentation under room
temperature. Fermentation is a natural process produced by amylolytic lactobacillus in
anaerobic conditions (without oxygen in the environment). Cassava, a highly perishable
agricultural product, can be used best when conserved as fermented starch. This
substance acquires special flavor, texture, odor, and leavening characteristics when
baked that are desirable qualities for bread making and that cannot be found in native or
unfermented starch. The fermentation process of cassava occurs in two stages: pre-
grating & post-grating.

4.1.4.3. Cassava mass dewatering

Once the cassava mass/slurry has gone through the post- fermentation process, the
water inside this mass needs to be removed. This removal of water is done with a
dewatering machine (hydraulic cassava presser) and is needed to reach the standard of
the “dee domii” frying machine. The dried cassava mass that exits the cassava presser
as a product is called “domii”. The water that is discharged from the cassava presser is
used to produce native starch and kasripo. The hydraulic cassava presser reduces the
cassava mass moisture content, concentrate semi-manufactured products of the
complete process (such as domii) and improve the dissociation rate of the products
obtained.

4.1.4.3.1. Production of koko domii

After the cassava is grated, a portion of the cassava mash is used to produce a product
called “koko domii”, by dewatering with a “matapi”. This is a manual operation.
However, the production of koko domii isn’t of main interest in the “ N’Duye Cassava
farm project”.

4.1.4.3.2. Production of native (cassava) starch

The process to produce native starch comprises of cleaning of the attached impurities of
cassava, grating cassava into pulp, separate fibers, protein and other impurities in
cassava pulp to produce pure starch, and finally dewater and dry starch to get the
desired quality cassava starch.
In figure 4, a block diagram is illustrated, which includes the steps involved in the
production of native starch from cassava slurry and discharged water from the process.

Figure 4: The steps involved in the production of cassava starch

www.sfm-sh.com info@sfm-sh.com

The cassava slurry that exits the rasper, is pumped to the first-grade centrifugal sieve
unit. In the process of rotation, the starch milk goes through the screen and pumped
directly to the concentrating and washing Unit. The cassava pulp screened out by the
first-grade centrifugal sieve unit are subsequently pumped by fiber pump to the second-
grade centrifugal sieve (recovering centrifugal sieve) for recovering of starch and the
fiber pulp coming from first recovering sieve are pumped likewise to the third-grade
centrifugal sieve for the further recovering of starch. After that, the low concentration
slurry from the centrifugal sieve is being concentrated in a concentration unit, to a high
level and feeds into the next stage for washing. The overflow (contains starch) after
concentration is sent to a recovery hydrocyclone for starch recovery, resulting in a final
overflow which contains minimum starch to almost zero. The starch passes then to a
starch washing and fine fiber sieving unit. This unit washes the starch milk with counter-
current process water to remove fine fibers, protein and other impurities. The
concentration and washing hydrocyclones are two sets that work simultaneously. After
this, the dewatering of starch occurs with a peeler centrifuge. The dewatered starch
cake is discharged on a belt conveyor which transports it to the dryer unit. The wet
starch cakes are brought to the feed inlet of a flash dryer, then moved with filtered hot
air (pre-heated by a heat exchanger) and then blown into the air duct. The wet starch
cakes are dried and the wet vapor are expelled by the induced draft fan. The dry starch
is brought to the sifter for fineness grading, hereby sifting out gelatinized and coarse
particles. Qualified starch is stored in a starch product silo for temp storage and cooling.
After that the starch is packed as final product. A stable and fully automatic control
system, that ensures a simple and reliable density control system, shorter retention time
for the starch milk and there’s no need for a heat exchanger to cool the starch slurry.

4.1.4.3.2.1. Preparation of Kasripo

“Kasripo” is a dark colored, highly viscous product for culinary use that is prepared from
the cassava pressed liquid (discharged water from dewatering machine and matapi). It’s
also known as cassareep. However, the production of kasripo isn’t of main interest in
the “ N’Duye Cassava farm project”.

4.1.5. Domii sieving

4.1.5.1. Dee domii production
The cassava wet cake (domii) that exits the hydraulic cassava presser, is broken and
sifted into grits, to ease the production of cassava flour in the end. The cassava wet
cake breaking and sifting machine, breaks the wet cake into small pieces (grits) and
removes the lumps to obtain uniform size grits. Wet coarse cassava flour exits this
machine in the bottom section. The wet cassava flour is then dried in a flash dryer. The
dried cassava flour is called “dee domii”.
 4.1.6. Dee domii frying
4.1.6.1. Production of kwaka /garri/farinha

Dee domii frying (production of kwaka):

Kwaka/garri is produced from fresh cassava tubers by cleaning, peeling, grating,
fermenting, dewatering, frying and sieving. For the making of garri, the dee domii goes
through a frying process, while being stirred. The garri making machine that is mostly
used, is the cassava garri frying machine. Once the end product of garri is produced, it’s
sent for packing and storage.
In figure 5, a block diagram demonstrating the specific steps to produce kwaka is given.

Figure 5: The steps involved in the production of garri

 
4.1.6.2. Production of bakakasaba
For the production of “bakakasaba” (cassava bread), the dee domii undergoes a frying
process, that requires manual operation. However, the production of bakakasaba isn’t
of main interest in the “ N’Duye Cassava farm project”.

4.1.7. Supporting equipment

A vibration sieve is used to sieve the kwaka, by separating the kwaka course. Uniform
and fine kwaka is produced, when this sieve is applied.

4.1.8. Packaging of product

Once the final products kwaka exits the cassava frying machine, the packaging occurs
automatically by an automatic packing machine and sealing machine. The kwaka is
packed into nylon plastic bags (durable material).
 4.2. N’duye cassava flour production (wet process cassava production)

4.2.1. Block diagram

In figure 6, a block diagram is illustrated, containing the steps involved in the production
of cassava flour from dewatered cassava mass at the “N’duye cassava farm”.

Figure 6: Steps involved in the production of cassava flour from cassava wet cake of the
“N’duye cassava farm”

4.2.2. Conditioning of the cassava tubers to produce flour

The cassava tubers enter de cassava processing plant via a feeding hopper, which
contains a vibrating feeder at the bottom, to control the amount of cassava entering and
prevent material blockage, resulting in facilitation of the other sections of this process.
They then pass through a three-section roller type belt conveyor, which increases the
friction between the tubers and prevent them from falling off. The tubers pass through a
dry sieve that removes sediment, skin, fiber and other impurities. After that, the tubers
are washed in a paddle washer, to clean the cassava stem blocks. By using counter
current washing. It ensures the effective cleaning of the tubers. The cassava tubers are
then peeled in a cassava peeler. The peeler has a strong friction, which can fully wear
off the second layer white peel of cassava. The peeling effect is good and the cassava
after peeling has no damage and less loss. The peeler contains a spray water system
and the tubers are washed while being peeled. The continuous and stable operation of
the peeling machine, ensures clean and hygienic tubers needed for further processing.
A cutting machine cuts the tubers to the required size for the process. The tubers are
then rasped by a rasper and a cassava slurry is produced.

4.2.3. Cassava wet cake production

4.2.3.1. Production of domii
Water is then removed from the cassava slurry by a dewatering machine (hydraulic
cassava presser) and a cassava wet cake is produced, known as domii.

4.2.4. Wet cassava cake drying

4.2.4.1. Production of dee domii
Further, a flash dryer is used to dry the wet cassava cake (domii) in a very short time. It
effectively dries the wet grits into dried coarse cassava flour with low moisture content,
by the application of fans. The position of the fan causes the drying system to operate at
negative pressure, which reduces flour loss in the exhaust pipe. To achieve fewer
moisture content of flour, a two-stage drying system is installed. The dried course
cassava flour that exits the flash dryer is called “dee domii”.

4.2.5. Production of cassava flour

4.2.5.1. Sieving of de domii
Once the dried course cassava flour exits the flash dryer, it undergoes a sieving
process. In order to ensure a high-quality cassava flour as a final product, a cassava
flour sifter machine is used. The sifter is utilized as a final check (security) sifter before
the flour is sent to the cassava flour storage or packing machine. It’s used to ensure
bran particles or particles bigger that flour particles are removed. A hammer mill present
in this system, can re-crush coarse flour and sieve it again to reduce flour loss and
increase output capacity. Hereby, milling the dried coarse cassava flour into fine
cassava flour with a uniform size. Coarse flour is separated from the final flour product.
The coarse flour has a bigger size and bad quality.

4.2.6. Supporting equipment

Apart from cassava flour processing machines, control system like LCB (Locus of
Control Behavior Scores), MCC (Motor Control Center), OCC (Operation Control
Centre) and PLC (Programmable Logic Controller) will be installed to make the whole
plant highly automatic, which can easily control all cassava flour processing machines
and make the whole line run smoothly and continuously.

4.2.7. Packaging of product

An automatic packaging machine is installed to weigh and pack cassava flour bags, with
1-5 kg scale and 5-50 kg scale, which are adjustable. This cassava flour packaging
machine can greatly increase working efficiency and ensure packaging accuracy in
weight tolerance. From the cassava flour sifter machine, flour is poured into a plastic
lining inside a woven polythene sack.

4.3. Uses of Refined Cassava Flour

In food products
Cassava flour can replace or complement the various raw materials used in extruded
products, widely used in human food.
For industrial use
Cassava-based adhesives have the unique advantages of being smooth, clear, fine in
texture, non-staining, more viscous, stable and neutral. The non-poisonous nature
makes it a desirable choice, particularly for many domestic and food applications. When
a strong adhesive property is required, attention is shifted to cassava starch. Further,
refined cassava flour is a technically viable alternative for maltose as a raw material in
beer production. Thermoplastic biopolymers made from cassava flour are used as
precursors in the manufacture of biodegradable plastics (e.g., bags, linings, and
disposable utensils), which are completely biodegradable.
In table 5, the possible applications of refined cassava flour in different food products
and industrial uses are listed.
Table 5: Applications of refined cassava flour

4.4. Integrated waste treatment in the cassava starch process

4.5.
4.5.1. Introduction
APPENDIX I
APPENDIX II
APPENDIX III
APPENDIX IV
APPENDIX V EQUIPMENT USED FOR PLANTING AND PLANTING BEDS & RIDGES

Figure V.1: Equipment used for preparation of the area for planting

V.2A V.2B
Figure V.2: Examples of A) Plant ridges and B) Plant beds
APENDIX VI EQUIPMENT USED IN NATIVE STARCH PRODUCTION

VIA VIB VIC

VID VIE VIF

Figure VI: Main equipment used in native starch production. A) Rasper, B)

Centrifugal sieve, C) Hydrocyclone unit (multi-stage), D) Centrifuge peeler, E) Flash
dryer and F) Auto control system
APPENDIX VII MAIN AND SUPPORTING EQUIPMENT USED IN GARRI
PRODUCTION (PART I)

VII A VII B

VIIC VIID

VIIE VIIF
Figure 20: Main equipment used in kwaka production. A) Cassava peeling and
washing machine, B) Grating machine, C) Hydraulic cassava presser, D) Breaking
and sifting machine, E) Flash dryer and F) Garri frying machine
APPENDIX VIII MAIN AND SUPPORTING EQUIPMENT USED IN GARRI
PRODUCTION (PART II)

VIIIA VIIIB

Figure VIII: Equipment used in kwaka production. A) Automatic sealing and

packing machines and B) Vibration sieve (supporting)
APPENDIX IX EQUIPMENT USED IN CASSAVA FLOUR PRODUCTION
(PART I)

IXA IXB

IXC IXD IXE

Figure IX: Main equipment used in cassava flour production. A) Cassava feeding
hopper, B) Belt conveyor, C) Dry Siever, D) Paddle washer and E) Cassava Peeler
 APPENDIX X EQUIPMENT USED IN CASSAVA FLOUR PRODUCTION
(PART II)

XF XG XH

XI XJ XK

Figure X: Main equipment used in cassava flour production. F) Cutting Machine, G)

Rasper, H) Hydraulic cassava presser, I) Flash dryer and J) Cassava flour sifter machine
and K) Cassava flour packaging machine
APPENDIX XI KWAKA, CASSAVA FLOUR AND NATIVE STARCH
PRODUCTS OBTAINED IN CASSAVA PROCESSING

XIA XIB XIC

Figure XI: A) Packed product kwaka, B) Product cassava flour and C) Product
native starch