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Tapioca meal is made from partly gelatinized cassava starch through the application of heat treatment to moist mash in shallow pans.

When heated, the wet granules gelatinize, burst, and stick together. The mass is stirred to prevent scorching. It is manufactured in the form of irregular lumps called grits or in perfectly round beads.

The grits are made into a grained product by milling gelatinized lumps and sifting. Tapioca is consumed in many parts of West Africa. It is usually soaked or cooked in water; sugar and or milk are added.


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