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Our Cassava Products

The DADTCO cassava processing method produces two types of products; one product is an intermediate product called Cassava Starch Cake, the second product is an end product called Premium Cassava Starch Flour (PCSF).

Cassava Starch Cake

Cassava Starch Cake is a semi wet cassava paste that contains 50% water, 49% released starch (98% on dry matter basis) and 1% fibres (1.5-2% on dry matter basis). The cassava starch cake is packed in 20 kg plastic bags and has a shelf life of one year. The cassava starch cake can be transported to a Central Processing Plant for further processing into a number of downstream related businesses, producing an array of high value end products, including, amongst others, DADTCO’s Premium Cassava Starch Flour (PCSF), cassava starch or native cassava starch, cassava based syrups (maltose, dextrose and fructose as a sugar replacement), modified starches (used in food preparation), sorbitol (a component in toothpaste, a sweetener and humectant in cosmetics), bio-ethanol (for heating fuel), beer, snacks and other foodstuffs.

Premium Cassava Starch Flour (PCSF)

PCSF is a very white flour that contains only 1.5-2% fibres and 98% starch. It is odourless and blend in taste. Cassava Starch Flour contains less fibres and more released starch than the commonly known High Quality Cassava Flour (HQCF). The high percentage of released starch in DADTCO’s PCSF is one of the main criteria to determine whether the product is food grade and according to international quality standards for flour and starch. Most locally processed cassava flour only contains partly released starch which for further processing purposes is unfit to be used because it will require to be heated in order to release the starch.

PCSF has the following specification:




Moisture content (wt-%)

Gravimetry, ISO 1666

11 - 13 %

Starch* content (wt-% of dry matter)

Gravimetry, NIS 386

96 - 97 %

Crude fiber content (wt-%)

Gravimetry, ISO 5498

< 1.5 %

Ash content (wt-%)

Gravimetry, ISO3593

< 0.3 %

Titratable acidity (wt-% lactic acid)

Titrimetry, AOAC 947.05

< 1.0 %



< 0.2 %


Potentiometry, ISI 26

4 – 7

Total cyanide content (mg/kg)

Spectroscopy, Bradbury 1994

< 2

Particles of size < 0.20 mm (wt-%)

Sieving, ISO 2591-1

> 98 %

Total viable count (CFU/g)

Colony count, ISO 4833

< 50,000

Yeasts count (CFU/g)

Colony count, ISO 6611

< 1,000

Moulds count (CFU/g)

Colony count, ISO 6611

< 1,000

* Fully released starch granules

PCSF can be used in the baking of bread and pastry products. In the case of bread up to 40% of the wheat flour can be replaced with PCSF provided that the correct enzymes are added to the dough. The obtained bread is of excellent taste and quality.