Tapioca residue is a by-product of processing cassava starch from cassava tubers. Cassava residue contains more starch (about 60%) but poor in protein.
| Mesh size | : 0.8 – 1.5mm or 1.5 – 5mm |
| Moisture | : 14% |
| Impurity | : 1% max |
| Starch content | : 65% min |
| Pulp | : 0.2 ml max |
| Packing | : in PE/PP bag of 50kgs |
| 1x 20FCL = 17-18tons |
Therefore, when using cassava residue, we should blend and add urea or soybean residue.
Tapioca residue can be stored for a long time due to a starch in Tapioca residue fermented and made pH = 4-5. Fresh cassava residue with a slightly sour taste, ruminants like eating. Per day for each cow can eat about 10-15 kg of fresh Tapioca residue. It can be also dried, desiccated as raw material blending feed.
Development of technology can make more and more usages of Tapioca residue in the future. It is the reason why production of Tapioca residue is increasing, specially in Vietnam – one of leader markets producing it.