Post by Trade facilitator on Oct 24, 2018 20:42:04 GMT 1
Starch is a main source of glucose syrup and cassava starch is very high and also a major raw material for making glucose syrup.
Cassava is a major staple food in the developing world, providing a basic diet for millions of people.
Apart from being a staple crop in both rural and urban households, it serves as a major source of income to farmers and investors.
Although, in Nigeria, cassava is being processed to local foods, its greater potential lies in its being processed to (intermediate) industrial product like the cassava glucose for processors to access higher value markets.
Glucose syrup is a concentrated aqueous solution of glucose maltose and other nutritive saccharides from edible starch.
Cassava glucose is produced commercially via the enzymatic process of starch. To process cassava into glucose syrup, the cassava is first made into starch, then further processed to glucose syrup.
Glucose syrup is used in large quantities in liquors, beverages, crystallized fruits, pharmaceuticals, confectionery, bakery products and brewery products.
It is an important sweetener in food and confectionery industries and on high demand. The demand for the product is higher than its supplies.
Manufacturing firms in the food and beverage sector have increased their demand for cassava supplement as sugar.
Apart from the global demand, opportunities abound for suppliers of the product.
It is estimated that the total sugar requirement for soft drink bottlers and juice manufacturers in Nigeria is 280,000 tons annually indicating a large market for glucose syrup in Nigeria.
The process of making glucose from cassava could yield economic and social benefits to the farmers who produce the cassava, entrepreneurs who produce the syrup and the end-users.
There is assured financial viability in the business of glucose syrup production.
Cassava is a major staple food in the developing world, providing a basic diet for millions of people.
Apart from being a staple crop in both rural and urban households, it serves as a major source of income to farmers and investors.
Although, in Nigeria, cassava is being processed to local foods, its greater potential lies in its being processed to (intermediate) industrial product like the cassava glucose for processors to access higher value markets.
Glucose syrup is a concentrated aqueous solution of glucose maltose and other nutritive saccharides from edible starch.
Cassava glucose is produced commercially via the enzymatic process of starch. To process cassava into glucose syrup, the cassava is first made into starch, then further processed to glucose syrup.
Glucose syrup is used in large quantities in liquors, beverages, crystallized fruits, pharmaceuticals, confectionery, bakery products and brewery products.
It is an important sweetener in food and confectionery industries and on high demand. The demand for the product is higher than its supplies.
Manufacturing firms in the food and beverage sector have increased their demand for cassava supplement as sugar.
Apart from the global demand, opportunities abound for suppliers of the product.
It is estimated that the total sugar requirement for soft drink bottlers and juice manufacturers in Nigeria is 280,000 tons annually indicating a large market for glucose syrup in Nigeria.
The process of making glucose from cassava could yield economic and social benefits to the farmers who produce the cassava, entrepreneurs who produce the syrup and the end-users.
There is assured financial viability in the business of glucose syrup production.
