Tapioca starch (HS code: 190300)
Tapioca mostly known by Indonesian as kanji, is the starch extracted from cassava tubers. In tropical regionas such as Asia, Latin America and Africa, tapioca flour is very well known as an important source of calories, after corn and rice. Globally, the use of tapioca products is increasing in various industries. Other than as a food ingredient, tapioca flour can also be used by textile, paper, plywood, animal feed, sweeteners and medicines.
The morphology of cassava (Manihot Utilisma Pohl) plant has upright stems with a height of 1.5 - 4.0 m, the shape of the stem is round, woody and corky while the leaves are finger-type. Cassava is shaped like a cylinder whose ends are smaller with an average diameter of 2-5cm and a length of about 20-30cm. Cassava is usually traded in a refined form. The tuber has a skin consisting of two layers, namely the outer skin and inner skin. Sweet potato flesh is white or yellow. In the middle of the tuber meat there is a network composed of fibre. Fresh cassava contains a lot of starch.
Tapioca flour is one of the preparations of cassava. Tapioca flour is generally in the form of starch granules which are abundant in cassava tuber cells. Tapioca flour is widely used as a thickener and binder in the food industry. While tapioca dregs are widely used as a mixture of livestock feed. In general, Indonesian people know two types of tapioca flour, namely coarse tapioca flour and fine tapioca flour. Coarse tapioca flour still contains coarse cassava lumps and grains, while refined tapioca flour is the result of further processing and does not contain lumps anymore.
Our service includes packing and private labeling of Tapioca starch for distributors, restaurants, and retail outlet shops.
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