CROP PROCESSING CENTER

SELECTED CROP: CASSAVA

BY
164708, 210320,VODOUNNOU

GROUP 6
 OUTLINE

Definition and aims of a processing center

Aims

Functions of a crop processing center

 Functional requirement of a crop processing center

 Design considerations of a crop processing center

 Design procedure for a crop processing center

 Processing cassava into starch

 Definition and Aims of A Processing Center

Definition of Crop Processing

Definition of A Crop Processing Center

 Aims
1. To make food available even during the off-season.

2. To improve the self-life of the harvested product.

3. To add value to the agricultural produce.

4. To produce by-products from the harvested crops.

5. To produce income for individual and foreign

exchange to a country
 Aims cont’d

6. To create room for commercial agriculture, thereby

promoting agricultural activities.

7. To create room for commercial agriculture, thereby

promoting agricultural activities.

8. To make handling and transportation of crops easier.

9. To ensure the products are safe for consumption.

10. To retain the quality of harvested agricultural products.

 Functions of A Crop Processing Center

Processing Raw Harvested Crops to Edible Foods

Mass production of Food

Research and Development

Job creation

Economic Growth and Foreign Exchange

 Functional requirement of a crop processing center

Sufficient Space

Load bearing capacity of crop processing center

Length of service

Sanitation

Protection and security

Design Considerations of A Crop processing Center

Location of structure

Building material

Structure analysis

Economics of the farms

structures
 Design Procedure for A Crop Processing Center
Determine the equipment and
machinery needed.
The number of each machines needed.
Determine the space required for
machinery (this is achieved by
calculating the dimension of each
machine and multiplied by number
needed.
Make provision for space required for
movement of raw materials, workers,
storage of raw materials, finished
products, goods in process and
material handling.
Provide space for auxiliary
services such as washroom,
offices, cafeteria.
Determine the total space.
Arrange the
departments/sections or
workstations such that the most
economical flow of work is
achieved. Allocate additional
space for packing and receiving
stocks
 Cassava Processing Center

 Cassava is a tuber crop which contains a very high level of starch and is
processed in many ways to get an edible end product or by – product.
 Cassava Processing

Cassava Processing into Garri

Peeling and washing Sieveing wet cake into

grits and roasting grits
Grating cassava roots into garri
into mash
Bagging and storing
De-watering and the garri
fermentating mash into
wet cake
 Dewatering Process
Peeling The Cassava Root
Grating The Cassava Root

The Sieving Process Bagging The Garri

The Finished Garri Product
Processing Cassava into Starch
THANK YOU!