A leading manufacturer of starch, Tereos processes cassava in a facility in Brazil, a country that is one of the world’s biggest producers of cassava.

Key figures

25%

starch content in cassava

1

plant in Palmital, in the southwest of São Paulo state, Brazil

A major source of starch

Cassava – also called manioc, yucca and tapioca – is native to South America. Tereos has been active on the Brazilian starch market since 2011, with a plant in Palmital, Brazil, that processes cassava and corn.

  • MatièrePremières_Manioc
  • Mandiocal – Syral – 20/12/2013

Consumed around the world

Once the natural raw material has been processed, it is used for human nutrition and animal feed, in many industrial sectors in the form of starch and also for the production of ethanol. Cassava is an essential food in Asia, Africa and South America, forming part of the diet of more than half a billion people around the world.

Industrial process

Cassava is cultivated for its starch-rich tuberous roots. Cassava starch is primarily extracted by wet milling of cassava roots, which have starch content of around 25%. The extraction can be divided into five main stages: preparation (peeling and washing), rasping/pulping/grating, purification (starch washing), dewatering and drying, and finishing (milling and packaging). The main advantages of cassava starch are a high degree of purity, excellent thickening qualities and a neutral taste.

  • Mandiocal – Syral – 20/12/2013
  • Image-Innovation-Energie-2

Higher yields

The Palmital cassava starch facility has increased its own plantations by 45%, which had the effect of improving its competitiveness and securing its supply. An operational excellence programme has been launched with the aim of optimising processes and increasing yields.