From fresh cassava tuber to being sliced and dried is a process. And this process will be introduced in the article below

1) Harvest

When the tree has lost most of the top leaves (about 7-10 leaves left) and the leaves turn from green to light yellow, we begin to harvest cassava.

2) Cut off the stem, peel it off

- Do not cut the stalk close to the meat

- Peel off or allow to leave a part of the peel, depending on the requirements and purposes of use

- Use a knife or hand scraper to peel

3) Clean

Cassava is washed with water

4) Slice

Use a knife or a cassava slicer to cut the cassava into thin slices

5) Drying

Depending on the scale of production and specific conditions, drying cassava in the yard, on the hillside, etc. . . Spread cassava in one layer on the drying floor. It is best to use nong, nia, fen, coco to dry cassava.

6) Packing

After drying, cassava slices are packed

7) Preservation

Put cassava slices into preservation tools such as jars, jars, metal containers, or sealed multi-layer plastic bags and take measures to prevent and control rats and cockroaches. If the quantity is large, the barrel can be coated with asphalt and glued with cement paper as a preservation tool. If stored well, cassava slices can be kept for 8-9 months.

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