Sop Cassava Processing

Document ID example Operating Procedures Title Print look arising-CA2 CASSAVA PROCESSING 08/07/2012 adjustment Written By fancy prep atomic number 18d 01 Ayodele E. J.AJAYI, General music director Operations 08/07/2012 Effective Date Reviewed By Date Reviewed mm/dd/yyyy mm/dd/yyyy Approved By Date Approved mm/dd/yyyy Applicable Standard N genius gild ORIGIN Group of Companies grammatical constituenticular Vegefresh Foods Limited, Nigeria. In Africa, manioc is broadly employ for human consumption in various forms ranging from boiling the fresh tuber to regaleing it into mandioc flour. pic manioc starch amylum in the making freshly harvested seeds roll on a conveyor belt at a processing lay down in Brazil pic bitter cassava stiffen. Policy It is a policy of this Comp either to provide Standard Operating Procedure paperss that contain instructions on how to perform assigned tasks. Purpose The purpose of this document is to ensure that mapping tasks on the farm ar performed safely, qualitatively and in compliance with relevant regulations. Below argon some of the ways, this Standard Operating Procedure could prevail direct or indirect positive impact on ORIGIN Groups Agric business performance a) People need amity to achieve top performance. This SOP will reduce system variation, which is the confrontation of harvestingion efficiency and quality control. b) This SOP will facilitate training.Having virtuoso(a) step-by-step instructions helps trainers ensure that nothing is missed and provides a computer address re fountain for trainees. c) This SOP can be an excellent reference document on how a task is through and what ar the expectations from employees filling in on the jobs they do not perform on a fix basis. d) This SOP can help in conducting performance evaluations. They provide a common understanding for what needs to be do and shared expectations for how tasks are completed. e) Em ployees can coach and advocate for each one other if there is financial support available on exactly how various tasks must be done and everyone knows what their co-workers are supposed to be doing.This can also help become a much cooperative team approach to getting either the daily tasks done correctly, everyday. f) This SOP encourages regular evaluation of work occupation and continuous remediatement in how things are done. Scope This SOP is scripted for Production Managers, Lab Technician, Factory workers and Sales Distributors. The specific tasks within Cassava Processing are c overed. This SOP does not cover the Cassava Production, harvest home and Marketing. Responsibilities The Production Managers, Lab Technician, Factory workers and Sales Distributors should be responsible for organize and implementing the Cassava Processing Factory and product sales tasks.The Production Manager is responsible for training and managing the Factory Workers, Supervisors, Lab Techs et c Production Manager should support the objectives policies of the Company and provide input to further development of SOPs. He/she would be responsible for planning, organizing, supervising and managing the activities of the entire factory and the r show upine maintenance of exclusively factory equipment. Factory Workers are expected to discharge their duties efficiently and in compliance with the Standard Operating Procedures, work manual and equipment manual provided. The Standard Operating Procedures 1. 0 Cassava processing Cassava processing aims at increasing the quality and storability of cassava tubers.This enhances the ability of the farmers to develop additional products, such as baking products give away of cassava flour. It further ensures reduction or total elimination of undesirable toxic constituents in cassava so that it is suitable for human consumption. A. Producing Cassava Flour and Chips I. Using low-cyanide varieties fresh harvested cassava is peeled vict imisation a knife. The peeled cassava is then serve and sliced into smaller pieces (chips). These are then dried on a raised platform under direct sun for about 2 age or specially-made driers, until moisture meaning of about 8 to 10 % is reached. Properly dried chips become tough to break, but crumble into flour when hit with a hard item like a hammer.The drying process should be done continuously and the drying chips should not be exposed over again to water to avoid molding. The chips may then be ground or milled into flour dried chips store better than flour. II. Using high-cyanide varieties Freshly uprooted cassava are peeled and sliced into smaller pieces (chips). The sliced chips are then dried in the sun for about 3 days to about 14 % moisture mental object. The chips are then soaked in water for 8 hours, and dried again to a moisture content of about 8 %. B. Producing Gari Fermented cassava dough Gari is a creamy-white or yellow dried cassava product, common in wa tt Africa. It is prepared by peeling the outside of the tuber skin and washed. The washed tubers are then grated using a grater.It is then packed in bags with holes to drain off the liquid and left to ferment for 1 to 5 days, depending on the preferred flavour. The fermented material is then pressed to let out the extra water leaving a cassava cover. The remaining cake is broken loose and spread on frying metal trays above a fire. The particles are fried until crisp and dry, about 10 % moisture content. The gari is then cooled, sieved and packed for sale or memory. C. Cassava Starch extraction After washing and peeling, roots are grated to release starch granules. The starch milk water containing suspended granules then, separated from the pulp magazine, after which the granules are separated from the water by sedimentation or in a centrifuge.At that point, the starch trains solar or artificial drying to remove moisture in advance being milled, sieved and packed. In artisanal production systems, daily starch output ranges from 50 to 60 kg of starch per worker, while semi-mechanized processing can father up to 10 short tonnes a day. In modern, fully mechanized starch extraction plants, daily output is as high as one hundred fifty tonnes. Cassava Processing Equipment I. Traditional cassava processing does not require sophisticated equipment. Processing cassava into gari requires equipment such as grater, presser and fryer. The conventional cassava grater is made of flattened kerosene tin or press out sheet perforated with nails and fastened onto a wooden board with handles.Grating is done by rubbing the peeled roots against the rough perforated surface of the iron sheet which tears off the peeled cassava root flesh into mash. In recent years, various attempts have been made to improve graters. Graters which are belt-driven from a static 5 HP Lister sheath engine have been developed and are being extensively used in Nigeria. Its capacity to grate cassa va is about one ton of fresh peeled roots per hour. II. For draining excess liquid from the grated pulp the sacks containing the grated pulpy mass are slowly pressed down using a 30-ton hydraulic jack press with wooden platforms, in front sieving and roast into gari. Stones are used in traditional processing to press out the excess moisture from the grated pulp.Tied wooden frames are used for this purpose in places where stones are not available. Pans made from iron or earthen pots are used for roasting the fermented pulp. Fuel wood is the mad or source of energy for boiling, roasting, steaming and frying. Fuel wood may not be easily and cheaply obtained in the future because of rapid deforestation. III. Slight changes in the equipment used in processing can help to save burn and lessen the discomfort, health hazard, and drudgery for the operating women. The economic success of any future commercial development of cassava processing would depend upon the adaptability of each proce ssing stage to mechanization.However, the first step to take for improvement of cassava technologies should be to improve or modify the simple processing equipment or systems presently used, rather than to change entirely to new, sophisticated, and expensive equipment. Storage of cassava processed products Processing, particularly drying and roasting, increases ledge life of cassava products. Good storage depends on the moisture content of the products and temperature and recounting humidity of the storage environment. The moisture content of gari for safe storage is belong 12. 7%. When temperature and relative humidity are above 27C and 70% respectively, gari goes bad (Igbeka 1987). The type of bag used for packing also affects shelf life depending on the ability of the material to maintain safe product moisture levels.Jute and hessian bags are recommended in dry cool environments because they throw overboard good ventilation (Igbeka 1987). When gari, dried pulp and flour are st rong dried and properly packed, they can be stored without loss of quality for over one year. Dried cassava balls (kumkum) can be stored for up to 2 years (Numfor end Ay 1987). Chickwangue, Myondo and Bobolo can be preserved for up to 1 week but they can be kept for several more days when recooked. Cassava leaves as veg I. Cassava shoots of 30 cm length (measured from the apex) are harvested from the plants. The hard petioles are removed and the blades and young petioles are pounded with a pestle in a mortar.A variation of this process involves blanching the leaves before pounding. The resulting pulp is then boded for about 30-60 minutes. In some countries, the first turn water is decanted and replaced. Pepper, palm-oil and other aromatic ingredients are added. The mixture is then turn for 30 minutes (Numfor and Ay 1987). Unlike the roots that are essentially carbohydrate, cassava leaves are a good source of protein and vitamins which can provide a valuable supplement to predomin antly starchy diets. Cassava leaves are gamy in protein, calcium, iron and vitamins, comparing favorably with other green vegetables largely regarded as good protein sources.The amino acid composition of cassava leaves shows that, demur for methionine, the essential amino acid values in cassava take place those of the FAO reference protein (Lancaster and Brooks 1983). II. The total essential amino acid content for cassava leaf protein is similar to that found in hens egg and is great than that in oat and rice grain, soybean seed, and spinach leaf (Yeoh and Chew 1976). man the vitamin content of the leaves is high, the processing techniques for preparing the leaves for consumption can lead to huge losses. For example, the lengthy boiling involved in making African soups or stews, results in considerable loss of vitamin C. III. Cassava leaves form a significant part of the diets in many countries in Africa.They are used as one of the preferred vegetables in most cassava growing countries, particularly in Zaire, Congo, Gabon, Central African Republic, Angola, Sierra Leone, and Liberia. The cassava leaves prepared as vegetable are called sakasaka or pondu in Zaire, Congo, Central African Republic and Sudan, Kizaka in Angola, Mathapa in Mozambique, Chigwada in Malawi, Chombo or Ngwada in Zambia, Gweri in Cameroon, Kisanby in Tanzania, Cassada leaves in Sierra Leone, Banankou boulou nan in Mali, Mafe haako bantare in Guinea, and Isombe in Rwanda. They are mostly served as a sauce which is eaten with chickwangue, fufu, and boiled cassava. Revision History Revision Date Description of changes Requested By 01 08/07/2012 Initial Release References http//www. fao. org/index_en. htm http//www. fao. org/ag/agp/agpc/gcds/ picThe Global Cassava Partnership, a consortium formed under the trade protection of the FAO-facilitated Global Cassava Development Strategy by inter case organizations, including FAO, CIAT, IFAD and IITA, n ational research institutions, NGOs and private partners. International form of Tropical Agriculture (IITA). commencement a Cassava Farm IPM surface area Guide for Extensions Agents. 2008 International Institute of Tropical Agriculture (IITA). Disease Control in Cassava Farms. IPM Field Guide for Extension Agents International Institute of Tropical Agriculture (IITA). deal Control in Cassava Farms. 2000. IPM Field Guide for Extension Agents In-Service readiness Trust (ISTT). Cassava Production Field Guide. 2008. NRDC Campus, Lusaka, Zambia. &8212&8212&8212&8212&8212&8212&8212 ORIGIN Groups SOP Confidential and Proprietary Page 6