Premium
Cassava Starch Technology: The Thai Experience
Author(s) -
Sriroth Klanarong,
Piyachomkwan Kuakoon,
Wanlapatit Sittichoke,
Oates Christopher G.
Publication year - 2000
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/1521-379x(200012)52:12<439::aid-star439>3.0.co;2-e
Subject(s) - starch , business , production (economics) , agricultural science , food science , pulp and paper industry , microbiology and biotechnology , chemistry , environmental science , economics , engineering , biology , macroeconomics
Cassava starch is an important export commodity of Thailand, about 2 × 10 6 t are expected annually. Initially, cassava was mainly processed to meal and flour. Due to the high market demand for cassava products, the Thai cassava starch industry was established and has developed from small to large‐scale with improved processing technology. At present, a production capacity of one factory is, on average, 200 t starch per day. Transition from small to large‐scale production was accompanied by varietal development of root having high starch yield and technological improvement of starch production with shorter processing time and better starch quality. Most process technologies are still imported and adopted from those of other starches. The Thai cassava starch industry still encounters impediments, including high production cost, high resource consumption, starch loss, and adverse environmental impact especially sulfur, cyanide, solid and liquid waste. This industry continues to develop, in order to remain internationally competitive.