Tapioca is an important tuber crop cultivated in many tropical countries of the world.

Peeling & Washing: of the tubers to remove and separate all adhering soil and as much protective epidermis as necessary.

Rasping or Pulping: to destroy the cellular structure and to rupture the cell walls to release the starch as discrete, undamaged granules from other insoluble matter.

Screening or extraction to separate comminuted pulp into two fractions, viz. waste fibrous material and starch milk.

Dewatering: or purification to separate the solid starch granules from their suspension in water by sedimentation or centrifuging.

Drying: to remove sufficient moisture from the damp starch cake obtained during the separation stage so as to reduce the moisture content to a level low enough for long term storage.

Pulverization: is done in spike mills and the wet starch is subjected to Globulation in vibratory units provided with gunny cloth surfaces forming two pouches. Each pouch or sack can hold 10 to 12 kg of wet starch powder for globulation. The globulated starch powder is then graded in oscillating screens. The Sago so formed is given a mild Roasting on hot plates at about 100 degree Celsius for about 6 to 8 minutes. The roasted sago is then Dried in the sun on cemented floor for about 8 - 12 hrs, depending on the intensity of sun shine.