assoc. prof. dr. klanarong sriroth
TRANSCRIPT
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Outlook of Thai tapioca industry
Assoc. Prof. Dr. Klanarong Sriroth
Cassava and Starch Technology Research Unit (SCST)
A collaborative specialized research unit between Kasetsart University and
National Center for Genetic Engineering and Biotechnology (BIOTEC)
World Tapioca Conference 2013
20 June 2013
Suranaree University of Technology , Nakhon Ratchasima, THAILAND
Cassava and Starch Technology Research Unit
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Tapioca
Cassava and Starch Technology Research Unit
Manihot esculenta Crantz
Mandioca
Manioc
Yuca
Tapioca
Cassava
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Cassava is a cash crop of Thai farmers
- 3rd world root production after Nigeria and Brazil
- Total planting area = 7.4 Million Rai or 1.2 Million hectare
- Mostly grown in North eastern, eastern part
- Root productivity = 3.5 tons /Rai or 22 tons / hectare
(World average = 12 tons / hectare)
- 1st producer and exporter of cassava-derived products
Source: FAO, 2009
Planting area
(million ha)
Yield
(million tons)
Yield per area
(tons/ha)
World 18.40 224 12.17
Nigeria 3.90 46 (20%) 11.79
Brazil 1.95 27 (12%) 13.84
Thailand 1.20 26 (12%) 21.6
Cassava and Starch Technology Research Unit
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0.0
0.5
1.0
1.5
2.0
2.5
3.0
3.5
4.0
4.5
2000
2001
2002
2003
2004
2005
2006
2007
2008
2009
2010
2011
2012
Qua
ntity
(m
illio
n to
ns)
Year
Chip
Pellet
Modified starch
Native starch
0
5,000
10,000
15,000
20,000
25,000
30,000
2000
2001
2002
2003
2004
2005
2006
2007
2008
2009
2010
2011
2012
Val
ue (
mill
ion
Bah
ts)
Year
Chip
Pellet
Modified starch
Native starch
Cassava Beyond the farmer’s cash crop, cassava is an industrial crop
- Chips
- Pellets
- Starches: Native & Modified
Export volume of Thai cassava products during 2001-2011
Export value of Thai cassava products during 2001-2011
Cassava and Starch Technology Research Unit
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Market structure of Thai cassava industry
Growers
Cassava roots
Local consumption
Cassava chips
Export market (32% of total roots)
Pellets
- Animal feed
- Ethanol
-Citric acid (13% of total roots)
Pellet companies
(Pelletization)
Local consumption (19% of total roots)
Large scale processor
Cassava starch (native)
Export market (36% of total roots)
- Modified starch
- Sweeteners &
derivatives
- Amino acids - Organic acids
Modification/Hydrolysis /Fermentation
Small/ medium processor
Source: Thai Tapioca Starch Association, TTSA (2010)
Cassava and Starch Technology Research Unit
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Cassava and Starch Technology Research Unit
- High root production
- Well developed processing technology
- Controlled quality of tapioca products
- Supporting government policy
The world No. 1 of tapioca exporter
Domestic 32%
Export 68%
Chip&
Pellet 32%
Starch 36%
Chip&
Pellet 13%
Starch 19%
Use of tapioca roots 2011
Domestic
(million tons of roots) 6.32
Export
1. Chips & Pellets
Volume (Million ton)
(Million tons of roots)
3.73
(9.03)
2. Starch
Volume (Million ton)
(Million tons of roots
2.68
(11.8)
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Cassava and Starch Technology Research Unit
Cassava chips* Premium cassava chips**
Starch (%w/w, minimum)
- By Polarimetric method
- By Nitrogen Free Extract (NFE)
65
Not specified
70
75
Protein (%w/w, minimum) Not specified Not specified
Fiber (% w/w, maximum) 5 4
Moisture (% w/w, maximum) 14 13
Sand and soil (% w/w, maximum) 3 2
Dust (% w/w, maximum) Not specified Not specified
Unusual odor or color No No
Spoilage or molds No No
Living subjects or insects No No
**Source:Department of Foreign Trade, Ministry of Commerce (2002) **Source:Department of Foreign Trade, Ministry of Commerce (2001)
Standard of cassava chips / premium cassava chips
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Standard of Thai cassava starch by Ministry of Commerce
Qualifications Class
Premium First Second
Starch (% by weight, minimum) 85 83 80
Moisture (% by weight, maximum) 13 14 14
Ash (% by weight, maximum) 0.20 0.30 0.50
Pulp (cm3 in 50 g starch, maximum) 0.20 0.50 1.0
pH 4.5 to 7 3.5 to 7 3.0 to 7
Residue on 150 µm sieve (% maximum) 1 3 5
Source: Ministry of Commerce (2006)
Cassava and Starch Technology Research Unit
• GMO-free
• No color
• No odor
• No taste
• High paste viscosity/ clarity
• High freeze thaw stability
Distinct characteristics of
Thai cassava starch
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Cassava starch
Modified starch
Household
Bakery
Noodle
Snack
Tapioca pearl
Pregelatinized starch
Acid thinned starch
Dextrinized starch
Oxidized starch
Crosslinked starch
- Di-starch phosphate
- Di-starch adipate
Starch ether
- Hydroxyalkyl - Cationic starch
Starch ester
- Acetylated starch
-Phosphate monoester
starch
Native starch Starch hydrolysate
Maltodextrin
Sweeteners
- Glucose, Dextrose
- Fructose
Sorbitol / Mannitol
MSG/Lysine
Organic acid
- Citric acid
- Lactic acid
Cassava and Starch Technology Research Unit
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Cassava and Starch Technology Research Unit
What’s next for Thai Tapioca industry?
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Cassava and Starch Technology Research Unit
Industry (Products/ Services)
Social structure Customer’s needs & trends
Rapid change in
technology development
Market competition/
Changed policy Energy crisis
Natural disaster/
environmental problem
Challenges in Thai Tapioca industry development
Population growth
Limited natural
resources
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Cassava and Starch Technology Research Unit
Challenges in Thai Tapioca industry development: 4Ps
• Planting
• Processing
• Products
• Policies
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4Ps: Planting
Improve disease /weed control
Improve mechanized
farm
Improve root
productivity
Improve good varieties
Improve post harvest
technology
Improve farm Management
(soil, water, fertilizers)
High amount, low price & good starch of fresh roots
Cassava and Starch Technology Research Unit
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1. Land preparation
2. Cuttings
3. Planting - Planting period
- Planting space (m)
- Planting method
4.Weed control
5. Fertilizer use: Organic & Inorganic
6. Irrigation
7. Harvesting - Harvest time
- Harvest method
8. Soil conservation & Intercropping system
Good agricultural practice of cassava plantation
Cassava and Starch Technology Research Unit
Source: Thai Agricultural Standard, TSA 5901-2010
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Cassava and Starch Technology Research Unit
Success case study: Rapid response to control mealybug outbreak by parasitic wasp Anagyrus lopezi
Pink mealybug
- Department of Agriculture (DOA)
- Tapioca Development Institute (TDI) of the
Thai Tapioca Development Institute (TTDI)
- Kasetsart University Anagyrus lopezi
Tapioca planting area
infested with pink mealybug in Thailand
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Cassava and Starch Technology Research Unit
Success case study: New high-yielded variety development
1937
2000
1960s
1970s
1980s
1990s
Stem cuttings from Philippines & Malaysia
Yield Starch content
(ton/rai) (% fresh wt) R1 3.2 20
R3 2.7 23
R60 4.0 22
R90 3.6 24
KU50 5.4 25
R5 4.0 22 R72 5.1 20
HB60 5.8 25
R7 6.3 27
R9 4.9 24
• Local consumption of tapioca
starch and tapioca pearls
• Cassava plantation moved to the
East & NE
• International trade of tapioca
pellets, chips & starch
• Expanding uses of modified
starch
• Ethanol production
Source: www.tapiocathai.org
Molecular Genetics & Biotechnology
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Genetic diversification of starches
Cassava and Starch Technology Research Unit
- Normal cassava starch
- Amylose-free cassava starch
- High amylose cassava starch
- High phosphate starch
- Small granule starch
Amylose-free Normal High-amylose Normal Amylose-free
High amylose Low amylose
Success case study: development of non-transgenic waxy tapioca
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Biodiversity: composition of commercial starches
0
20
40
60
80
100
% A
my
lose
Maize
Hylon V
Hylon VII
Rice
High amylose
Wheat
High amylose
Potato
Low amylopectin starch (LAPS)
High amylose
Pea
Pea
Waxy
Tapioca
Maize Rice Wheat Potato Pea Tapioca
Waxy 100
80
60
40
20
0
% A
my
lop
ect
in
Waxy Waxy
Cassava and Starch Technology Research Unit
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Discovery of an amylose-free starch mutant in cassava (Manihot esculenta Crantz):
Ceballos H., Sanchez T., Morante N., Fregene M., Dufour D., Smith A.M ., Denyer K., Pérez J.C., Calle F., Mestres C..2007, Journal of agricultural and food chemistry, 55:7469-7476.
Non-transgenic amylose-free cassava
AM 206-5
Non-transgenic amylose-free cassava (2007)
Cassava and Starch Technology Research Unit
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Cassava and Starch Technology Research Unit
Thailand’s tapioca industry Sriroth, K.
- Thai Tapioca Development Institute (TTDI)
- Kasetsart University
- International Center for Tropical Agriculture (CIAT)
F2 seeds were planted at
TTDI, Huay Bong
waxy
normal About 20% waxy plants were
found from selection
Development of non-transgenic waxy tapioca in Thailand
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Normal cassava starch
Waxy cassava starch
Waxy cassava Normal cassava
1 2 1 2
1 = freshly cooked starch paste
2 = stored cooked paste at 4°°°°C, 7 days
Paste viscosity Paste clarity
Cassava and Starch Technology Research Unit
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Waxy cassava starch:
1. Provide higher paste viscosity, when cooked
2. Provide more stable cooked paste, when stored
3. Provide improved freeze-thaw stability with low water syneresis
No need for chemical modification (stabilization)
- Clean label for food products
- More environmentally friendly process/ products
- Less production cost of modified starch for waste treatment
Cassava and Starch Technology Research Unit
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Cassava and Starch Technology Research Unit
Challenges in Thai Tapioca industry development: 4Ps
• Planting
• Processing
• Products
• Policies
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Cassava and Starch Technology Research Unit
Native, modified, hydrolyzate
- Mechanized process
- Energy- and water- saving process
- Clean technology
- Zero-discharge
- Waste treatment / Reduction
- Environmentally friendly
3E: Efficiency, Economic, Environment
4Ps: Processing
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Cassava and Starch Technology Research Unit
Success case study: Utilization of processing waste
- Wastewater: Biomethylation
- Solid waste:
: peel for mushroom cultivation
: pulp for animal feed (wet & dry)
food ingredient (ttp://www.t-fibre.com/about_fiber.php)
biogas production
Anaerobic Fixed Film Reactor
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Cassava and Starch Technology Research Unit
Challenges in Thai Tapioca industry development: 4Ps
• Planting
• Processing
• Products
• Policies
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Cassava and Starch Technology Research Unit
4Ps: Products Commodity: Chips Premium chips for animal feed
Starch Standard for food application
Specialty: Functional food Low glycemic food
Health food
Environmentally friendly products
: Biodegradable plastics
: Bio-based products
: Biorefinery
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Cassava and Starch Technology Research Unit
Cassava chips* Premium cassava
chips**
Premium cassava chips
for animal feed***
Starch (%w/w, minimum)
- By Polarimetric method
- By Nitrogen Free Extract (NFE)
65
Not specified
70
75
70
75
Protein (%w/w, minimum) Not specified Not specified 2***
Fiber (% w/w, maximum) 5 4 4
Moisture (% w/w, maximum) 14 13 13
Sand and soil (% w/w, maximum) 3 2 2
Dust (% w/w, maximum) Not specified Not specified 8***
Unusual odor or color No No No
Spoilage or molds No No No
Living subjects or insects No No No
*Source:Department of Foreign Trade, Ministry of Commerce (2002) **Source:Department of Foreign Trade, Ministry of Commerce (2001) ***Source:Uthai Kanto and Sukanya Juttupornpong (2005) Cassava in animal nutrition
Standard of cassava chips / premium cassava chips
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Standard of Thai cassava starch by Ministry of Commerce
Qualifications Class
Premium First Second
Starch (% by weight, minimum) 85 83 80
Moisture (% by weight, maximum) 13 14 14
Ash (% by weight, maximum) 0.20 0.30 0.50
Pulp (cm3 in 50 g starch, maximum) 0.20 0.50 1.0
pH 4.5 to 7 3.5 to 7 3.0 to 7
Residue on 150 µm sieve (% maximum) 1 3 5
Source: Ministry of Commerce (2006)
Cassava and Starch Technology Research Unit
Additional standard to be announced by Ministry of Industry
- Protein (% by weight, maximum) 0.3
- Sulfur dioxide (mg/kg, maximum) 30
- Heavy metal (mg/kg, maximum)
Lead 1
Arsenic 2
- Microorganisms
Total Plate Count (TPC, CFU/g maximum) 1 x 105
Yeast and molds (CFU/g, maximum) 3 x 102
Bacillus cereus (CFU/g, maximum) 1 x 103
Staphylococcus aureus (in 0.1 g) not detected -
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Cassava and Starch Technology Research Unit
Standard of products from tapioca materials
- Food modified starch by Thai Industrial Standard (TIS)
(UDC547.458.61:591.133.1; 1992)
- Hydrolysate products by Thai Industrial Standard
Glucose syrup, UDC 664.162.79; 1978
Dried glucose syrsup, UDC 664.162.065; 1978
Dextrose monohydrate, UDC 664.162; 1978
Dextrose anhydrous, UDC 664.621; 1979
Fructose syrup, UDC 664.165; 1993
- Ethanol
Fuel grade: announced by Ministry of Energy (2010)
Pharmaceutical grade: TIS 640 (1-2553)
Industrial grade: TIS 640 (2-2553)
- Biodegradable plastic
Composting by Thai Industrial Standard
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Cassava and Starch Technology Research Unit
Challenges in Thai Tapioca industry development: 4Ps
• Planting
• Processing
• Products
• Policies
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Cassava and Starch Technology Research Unit
- Logistic policy
- Trading policy
Economic community: ASEAN, ASEAN + 6, AEC
- Environmental policy: Life cycle assessment
Carbon & water footprint
- Policy on technology transfer: farming and processing
- Policy on research and development
Integrated funding agency
R & D strategy on tapioca
4Ps: Policies
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Cassava and Starch Technology Research Unit
4Ps: Planting, Processing, Products, Policies
Thai Tapioca Products
Sufficient
supply
High quality Reasonable
price
Global
marketing
Competitive edge of Thai tapioca industry
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Cassava and Starch Technology Research Unit
Thank you for your attention