Cassava Production Cost Analysis Report, Manufacturing Process, Raw Materials Requirements, Costs and Key Process Information, Provided by Procurement Resource
The latest report titled “Cassava Production” by Procurement Resource, a global procurement research and consulting firm, provides an in-depth cost analysis of the production process of Cassava.
Procurement Resource study is based on the latest prices and other economic data available. It also offers additional analysis of the report with detailed breakdown of all cost components (capital investment details, production cost details, economics for another plant location, dynamic cost model). In addition, the report incorporates the production process with detailed process and material flow, capital investment, operating costs along with financial expenses and depreciation charges.
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Procurement Resource’s detailed report describes the stepwise consumption of material and utilities along witha detailed process flow diagram. Furthermore, the study assesses the latest developments within the industry that might influence Cassava production cost, looking into capacity expansions, plant turnarounds, mergers, acquisitions, and investments.
Cassava (Manihot esculenta) is a starchy root vegetable or tuberous edible plant indigenous to South America belonging to the spurge family (Euphorbiaceae). It is typically grown in tropical areas owing to its ability to handle harsh farming conditions. It is available in two forms: sweet and bitter. It has a fibrous outer skin, which looks brown in colour with white and snowy interior flesh. Its taste is similar to that of a nut and is a great source of dietary fibre, vitamin C, calories, carbs, thiamin, manganese, riboflavin, niacin, folic acid, and potassium. It can be used for its juice as well as its fleshy part, but its skin must be removed before it is cooked.
The demand for cassava is being driven by the wide usage of the product in culinary applications. It is used as a food ingredient that can be consumed (primarily whole, the root, grated, or like flour that is used to make bread and crackers, which is furthering its market growth. It also facilitates the production of tapioca, a type of starch, and also garri-like tapioca. Its tuberous roots are used to derive by-products like cassava flour, bread, laundry starch, tapioca, and an alcoholic beverage which in turn leads to the product’s demand.
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