Cassava Dewatering Machine

Cassava (Manihot esculenta Crantz) is a perennial root crop native to South America and the main source of calories for many people living in sub-Saharan Africa. To extend cassava shelf-life, the roots need to be peeled, grated, pressed, pulverized, dried, and milled into a flower. Dewatering is the step where water is removed by mechanical means instead of by evaporation. In sub-Saharan African countries cassava dewatering is done using presses. Those presses operate in batches, consisting of a major bottleneck of the cassava processing industry. We have therefore developed a simple and low-cost continuously operated cassava dewatering equipment.