Cassava or Cornstarch: Study about abundance

Corn starch Tapioca Starch (Cassava)

- Sourced from corn - Comes from cassava root

- Has more in common with grain starch
- They both thicken liquids effectively
- Stands up well to high heat
- Has more in common with other root
starches like potato starch and arrowroot
also known as tuber starch
- They both thicken liquids effectively
- Works best when added at the end of
cooking/heating

- Will not lose its thickening ability even

if subjected to heat for too long
- The appearance of the final product
can make a murkier liquid with a
matte surface
https://www.spiceography.com/tapioca-
starch-vs-corn-starch/
- Will lose its thickening ability if subjected
to heat for too long
- The appearance of the final product will
give you a more glossy and transparent
final product
https://www.spiceography.com/tapioca-starch-
vs-corn-starch/

 Cassava was very much lower relative to the price of corn

 Cassava starch consumption increased faster than cornstarch consumption.
 A fall in the price of cassava relative to corn increased the share of cassava starch to total starch
supply
 Cassava starch production was also very responsive to cassava root price decline as shown by
the value of the elasticity estimate (-1.77) for cassava root price and starch production

http://scinet.dost.gov.ph/union/ShowSearchResult.php?s=2&f=&p=&x=&page=&sid=1&id=An+
economic+analysis+of+the+demand+for+fresh+cassava+and+cassava+products+in+the+Philippi
nes.&Mtype=THESES

*naka summarize na to para di na lahat babasahin.

Nature of raw materials

Coffee Bean Arabica

- There are several species of coffee, the finest quality being Arabica, which today represents 59%
of the world’s coffee production
 - Arabica originated in the highlands of Ethiopia
- The coffee bean Arabica is the seed of the coffee plant, found inside a red fruit often called the
cherry. Each cherry contains two seeds surrounded by a membrane called the parchment, and a
layer of sweet pulp
- Genetically, Arabica is the only species with 44 chromosomes of coffee.
- Chemically Arabica’s caffeine content varies from 0.9 to 1.7% of each bean’s volume.
- The concentrations of sucrose in green coffee is lower in Robusta and higher in Arabica varieties,
while the concentration of free asparagine in Robusta coffees is normally higher than in Arabica

https://www.illy.com/en-us/company/coffee/coffee-plant

- For volatile compounds of Coffee Arabica please view results and discussion from:
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300444

Different uses of spent coffee grounds

1. Spent Coffee Grounds as a Versatile Source of Green Energy
https://pubs.acs.org/doi/abs/10.1021/jf802487s
2. Complete Utilization of Spent Coffee Grounds To Produce Biodiesel, Bio-Oil, and Biochar
https://pubs.acs.org/doi/abs/10.1021/sc400145w
3. Magnetically modified spent coffee grounds for dyes removal
https://link.springer.com/article/10.1007/s00217-011-1641-3

*Madami to. Kaso karamihan walang scientific explanation or experimentation. Nandito yung mga
examples.

https://www.buzzfeed.com/jessicaprobus/amazing-things-you-can-do-with-coffee-grounds

Size of Char Particle