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From the ground to the table, how does the production process of Tapioca work?
Tapioca, a root crop from South America, is actually starch extracted from the cassava plant. This plant is native to northern and northeastern Brazil, however, over time its cultivation spread throughout South America. As the global demand for healthy eating and gluten-free products increases, Tapioca has gradually become an important commodity in the global market. This article will give you an in-depth understanding of the production process of Tapioca, from field to table.
The origin of Tapioca
Tapioca is derived from cassava (Manihot esculenta), a perennial shrub that is resistant to high temperatures and highly adaptable. It thrives in poor soil and can finish the growing season in as little as ten months, allowing farmers to harvest every two months.
Tapioca is a starch extracted from the roots of cassava, making it an integral part of the diet of millions of people in tropical countries.
Steps in the production process
The production process of Tapioca begins with harvesting the cassava roots. This process is important because cassava roots must be processed within 72 hours of harvesting to ensure freshness and prevent the growth of microorganisms. The roots are then washed and peeled, then crushed into a wet paste.
Once the cassava root has been crushed into a puree, the next step is to remove the toxic ingredients to make it safe to eat.
At this point, the mud-like material is squeezed through a structure called a "tipiti," which is a long, braided tube that uses the principles of gravity and leverage to press out the starchy liquid.
Separation and drying of starch
In the liquid squeezed out of the "tipiti", tiny starch granules will precipitate to form starch sediment. The clear liquid is then stirred and separated, leaving a wet starch sediment that needs to be dried for storage.
The final product is a fine-grained Tapioca starch that resembles cornstarch in appearance and can be used in a variety of dishes and products.
Commercial processing and storage
Commercially, tapioca can be processed into a variety of shapes, the most common form being round "pearls." These pearls need to be soaked thoroughly before preparation to absorb moisture and become pliable and swollen when rehydrated.
It is worth noting that uncooked Tapioca pearls have a shelf life of at least two years, while cooked pearls can only be kept in the refrigerator for about ten days, due to differences in water activity.
The multiple uses of Tapioca
Tapioca has a wide range of uses, from basic staples to a variety of desserts. Whether it is the clear cake in India, the pearl milk tea in Southeast Asia, or the specialty snacks in Brazil, Tapioca plays an important role.
Tapioca can not only be used to make delicious foods, but can also be used as a thickening or binding agent for a variety of products.
Global production and market
As of now, Thailand is the world's largest producer and exporter of Tapioca, accounting for 60% of the global market, followed closely by Brazil and Nigeria. The production in these countries not only meets local demand, but is also exported to other countries, increasing global demand for Tapioca.
Future prospects and thoughts
As people's pursuit of healthy eating grows, the market demand for Tapioca continues to rise. This will not only help the economic development of the producing countries, but also have the potential to develop this root crop into an important part of global food culture.
In the future, with the advancement of technology, will Tapioca's production process become more environmentally friendly and efficient? This is a question worthy of our deep thought.
