A Cassava Starch Supplier in the Philippines That You Can Count On
Starch is a major nutritional component from our major staple crops, including cereals such as corn, wheat, and rice, as well as root crops like potato and cassava. Aside from its nutritional value, it has a myriad of applications in both food and non-food industries. Its versatility is also one of the reasons why companies use it in producing various goods.
Ensure that you have enough materials to continue production with the help of Wills International Sales Corporation. As one of the most reliable cassava starch suppliers in the Philippines, we work hard to provide local manufacturing companies with top-quality food specialties, commodities, non-food products, chemicals, and raw materials and ingredients. Rest easy knowing that we continuously implement strict quality control measures so that your items get to you in excellent condition.
What is Cassava?
Requiring high levels of humidity and sun to grow, cassava is the tuber of a perennial shrub of the family Euphorbiaceae and grows up to six to nine feet in height. It is native to Central and South America and was later introduced to African and Asian countries with similar weather patterns.
Cassava is an edible root vegetable that is a good source of nutrients, such as carbohydrates, calcium, vitamins B and C, and other essential minerals. Its nutrient composition differs depending on the variety and age of the harvested crop as well as the soil and climate conditions it was planted in. However, it would be best not to eat it raw since it contains cyanide, which is toxic when ingested. It is vital to prepare cassava correctly to avoid severe side effects, such as stomachaches, nausea, and certain paralysis conditions.
People cook and eat this root crop in various ways, depending on where they’re located. Some bake or boil cassava, while others ferment it before consumption. Aside from eating it as is, you can also make various types of food using cassava, including bread, fries, chips, cake, pearls, and more.
Cassava is also essential in making non-food items, such as paper, textiles, and adhesives. In Nigeria, paper manufacturers utilize cassava starch because of its good water-holding properties and stable viscosity. It is also used in glue production, where the starch is gelatinized in hot water or with the help of chemicals. From its roots to its leaves, cassava has various uses that people take advantage of.
How Do You Get Starch From Cassava?
The process of obtaining cassava starch is fairly simple: it is produced by the wet milling of fresh cassava root. This procedure causes particles to be dispersed in a liquid by shearing, impact crushing, or attrition. However, in some countries such as Thailand, cassava starch is also created from dry cassava chips.
Starch is the main component of cassava. You can obtain 25% starch mature and good quality crops and 60% starch from dry cassava chips. Fresh tubers are processed when cassava is in season, while dry chips are used during the off-season in some locations.
The extraction of starch from fresh harvests are:
- Preparation (Peeling and Washing)
- Rasping, Pulping, or Grating
- Purification (Starch Washing)
- Dewatering and Drying
- Finishing (Milling and Packaging)
Cassava needs to be processed almost immediately after being collected because its roots are highly perishable, lasting only about one to two days before they go bad. Furthermore, high-quality starch can be obtained from cassava using only water, making cassava starch processing suitable for those in developing countries or rural industries.
Why Is Using Cassava Advantageous in Producing Starch?
Over the years, cassava has become a popular ingredient in the production of starch. Its high purity, excellent thickening and textural characteristics, and neutral taste make it an optimum main ingredient. Additionally, it is a relatively affordable raw material that contains a high concentration of starch. The amount it has is equal to or greater than the levels found in corn, wheat, or potato.
These reasons are why there are now different cassava starch suppliers in the Philippines. There are various areas in the country, including Bukidnon, Lanao del Sur, and Negros Occidental, where cassava is grown as a cash crop or on a commercial scale.
How Is Cassava Starch Different From Cassava Flour?
Although they are both derived from the same plant, cassava starch is highly different from the one used to obtain cassava flour. Cassava flour is made from the whole white part of the cassava root that is dried and finely ground to produce a finely textured and gluten-free powder. It also has more fiber than its starch counterpart because it contains the whole root and not just specific components.
On the other hand, cassava starch is more finely processed as it only consists of the starch from the cassava root. This means that manufacturers first have to isolate the starch from the rest of the root before proceeding with their production. Cassava roots are grated and washed to produce starchy water, which is later placed in high heat. The white residue left behind is cassava starch.
Can You Use Cassava Starch in Place of Cassava Flour?
You can use cassava flour to replace cassava starch when dredging foods for frying or as a thickener. In baking, it isn’t advised for you to replace your cassava flour with cassava starch since it lacks fiber. Baked goods such as cakes and muffins need liquid or soluble fibers to enhance their soft texture and help keep them moist.