From Fresh Cassava Roots to High-Purity Native Tapioca Starch
Every bag of native tapioca starch we export begins as a fresh cassava root. Below is the complete manufacturing process used across our partner factories in Thailand — 14 controlled stages covering root cleaning, stone removal, starch extraction, drying, and packing — engineered to deliver consistent purity, natural whiteness, and yield in every batch.
Only fresh cassava roots are used to ensure high starch yield, natural whiteness, and consistent quality.
Foreign materials mixed with the raw roots — such as agricultural equipment debris and weeds — are removed. Operators manually trim and sort the cassava roots, cutting off the stem base (rhizome) to prepare them for the next process.
Centrifugal force loosens and sieves out soil, sand, small stones, and any cassava peel that detaches from the roots.
An initial wash removes remaining surface dirt and improves the efficiency of the main washing stage that follows.
Stones and heavy foreign materials are separated using water flow and pressure: lighter cassava roots are lifted and carried forward by buoyancy, while heavier materials such as stones sink to the bottom and are removed.
Cassava roots travel via water channels into a motor-driven rotating cylindrical drum, where centrifugal force loosens the peels while a water spray thoroughly cleans the roots.
A secondary stone-separation basin uses impeller-driven buoyancy: cassava roots float upward while heavier stones and foreign materials settle at the bottom for removal.
Remaining foreign materials are removed, roots are trimmed and chopped, and stem bases are cut away — with the process designed to minimize loss of cassava flesh.
Cassava roots are finely rasped to rupture the cell structure and release the starch granules inside.
Starch is separated from coarse fiber and pulp in the first extraction stage.
A hydrocyclone system raises starch concentration and purity by continuously separating fine impurities and excess water.
A further extraction stage refines the starch to a higher level of purity and quality.
Rapid drying under controlled temperature reduces moisture to the required level while preserving the starch's whiteness and functionality.
The finished starch is packed using a semi-automatic system that ensures cleanliness, weighing accuracy, and consistent bag weight.
This is the same native tapioca starch manufacturing process behind every shipment of Bamboo Brand tapioca starch — from food-grade to industrial-grade. Explore our tapioca starch products or contact our team for a quotation.
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