Duarable double ridges cassava harvesting equipment

           Duarable double ridges cassava harvesting equipment

<1>There are three sections for the cassava harvesting equipment:

washing and peeling section;crushing and separating section;dewatering,drying and packing section.

<2>The capacity we have:

250kg per hour cassava harvesting equipment

500kg per hour cassava harvesting equipment

1000kg per hour cassava harvesting equipment

1500kg per hour cassava harvesting equipment

2500kg per hour cassava harvesting equipment

5000kg per hour cassava harvesting equipment

10000kg per hour cassava harvesting equipment

 Also we can also design the production line according to the customer's demand.

<3>We also have other production lines such as:sweet potato/potato/yam/taopoica starch production line,cassava/yam flour production line;other machines such as washing and peeling machine for the cassava/potato/sweet potato,cassava/sweet potato/potato starch drying machine ect.

Cassava roots contain cyanide, which is poisonous. Different varieties of cassava contain different amounts of cyanide. Roots that contain more amounts of cyanide normally taste bitter and should not be eaten raw, while the roots of “sweet” varieties contain low level of cyanide and can be eaten raw. 

Cassava roots can be processed into different products, which includes garri, flour, bread and starch. Processing provides smallholder cassava producers with additional market opportunities, beyond simple selling the fresh roots. Once they have invested in suitable equipment, processing enables smallholders to increase their incomes, since they can demand a high price for the value-added processed products.

Traditional methods of processing cassava roots can result in poor qualities products that contain unacceptable levels of cyanide, as well as being contaminated by foreign matter and disease-causing agents. If people eat these kind of products, they can suffer from acute cyanide poisoning, goiter and a nerve-demaging disorder that makes them unsteady and unable to walk properly.

Proper processing converts fresh cassava roots into safer and more marketable products by:

1. 1. Reducing cyanide level in the processed products.
2. 2. Prolonging shelf life.
3. 3. Reducing post-harvest losses of fresh cassava roots.
4. 4. Avoiding contaminated of the products and environment

Floor design for a smallholder cassava harvesting equipment

This floor plan illustrates a possible layout for a smallholder  cassava harvesting equipment. It can be modified according to the needs of the business:

1. The size can be larger or smaller.

2. Different cassava processing pathways can be adapted into a single system, enabling the processor to process a wide range of cassava products. 

3. Changing rooms for workers can be located inside or outside the main building, but toilets should be separate. 

4. The water source or well should be outside the main building. The store should not be too large and only the processed cassava products should be stored there to minimise the risk of contamination

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