CASSAVA MILL

Blending cassava flour into maize meal helps cut raw-material costs because cassava is generally cheaper to produce and process. It also stretches maize supply, diversifies your product line, and can increase margin per ton milled.

Many millers start with 10–20% cassava flour in maize meal. At this level, taste and texture are typically acceptable while savings become meaningful. Higher ratios may be possible depending on regulations and consumer preferences in your market.

In many Sub-Saharan markets, blended flours are familiar and, in some cases, encouraged for food-security programs and manufacturers. Local testing and clear labelling help drive acceptance.

Substituting cassava lowers your average input cost per ton and increases saleable output. For example, a 15% substitution can reduce cost while maintaining price, improving contribution margin per bag.

You need reliable cassava milling to achieve a fine flour, then controlled blending with your maize meal. If you already run a Roff maize mill, adding the Roff Cassava Mill lets you produce both inputs in-house for consistent quality and lower logistics costs.

Focus on product quality and market fit. Manage the following areas to de-risk blending and protect margins:

• Consumer acceptance: run taste tests at 10–20% substitution; label clearly as a composite flour.
• Quality control: maintain consistent particle size and moisture; sieve checks and moisture targets keep texture stable.
• Accurate ratios: use calibrated dosing/scale systems to hold the blend spec (e.g., ±1%).
• Regulatory compliance: confirm local labelling and composition rules for blended flours.
• Process hygiene: avoid cross-contamination; keep cleaning and batch records.

With good process control and QA (sieving, moisture checks, batch logs) most risks are minimized, and the financial upside of blending can be realised consistently.