Assoc. Prof. Dr. Klanarong Sriroth

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

Tapioca


Manihot esculenta Crantz

Mandioca

Manioc

Yuca

Tapioca

Cassava

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


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


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)



- 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)


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

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)


• GMO-free

• No color

• No odor

• No taste

• High paste viscosity/ clarity

• High freeze thaw stability

Distinct characteristics of

Thai cassava starch

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



What’s next for Thai Tapioca industry?


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


Challenges in Thai Tapioca industry development: 4Ps

• Planting

• Processing

• Products

• Policies

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


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


Source: Thai Agricultural Standard, TSA 5901-2010


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


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

Genetic diversification of starches


- 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

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


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)



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

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


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




• Planting

• Processing

• Products

• Policies


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


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



• Planting

• Processing

• Products

• Policies


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


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

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)


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 -


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



• Planting

• Processing

• Products

• Policies


- 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


4Ps: Planting, Processing, Products, Policies

Thai Tapioca Products

Sufficient

supply

High quality Reasonable

price

Global

marketing

Competitive edge of Thai tapioca industry


Thank you for your attention

Documents

Assoc. Prof. Dr. Klanarong Sriroth