Product Description

Cassava chips

This is the most common form in which dried cassava roots are marketed and most exporting countries produce them. The chips are dried irregular slices of roots, which vary in size but should not exceed 5 cm in length so that they can be stored in silos.     
   
Production of Cassava chips    

They are produced extensively in Thailand, Malaysia, Indonesia, and some parts of Africa. The present method of processing chips is very simple, consisting of peeling, washing, chipping the cassava roots, and then sun drying the slices or chips.

The recovery rate of chips from roots is about ****0% depending on the initial dry-matter content of the cassava roots and the final moisture of the chips.
   

Chips should be white or near white in color, free from extraneous matter, molds, insect infestation and damage, and possess no peculiar odors. In addition, shipments of chips must not contain significant amounts of dust, as this is considered unacceptable by European importers.


Moisture (max.)                                                 = *0 - *4%
Starch (min.)                                                      = *0 - *2%
Total ash (max.)                                                = 1.8 - 3.0%
Crude Fibre (max)                                            = 2.1 - 5.0%          
Sand and other extraneous matter (max.)   = 3%
Cyanide (max.)                                                  = **0mg/kg
Dimensions (max. in cm)                               = Length **5cm, thickness 1.5cm

Our preferred method of supply is FOB, however we would supply on C&F and CIF basis as well. We are also quite flexible on our payment terms we would deal on LC basis, Escrow and we also use a highly reputable UK based escrow company to facilitate our transactions as well.