Wow... i always thought that it was because they were making it in commercial quantities, and not really focusing on the quality. I guess I was wrong. But all those issues can't just be because of error in the making, or are they?
Truly, focusing on quantity definitely have effects on the production but it rarely happens. I wrote a post last year, in the post I analysed the garri making process also known as cassava flour.
If you refer to the post, there is a step there called "Jacking", this is down after the cassava has been blended by a machine, the process of jacking is to drain out water from cassava flour before it is fried.
Failure to allow water to be drained out of the cassava flour before proceeding to the next stage is what usually affects the quality of it or failure to proceed to the next stage as quickly as possible after the water has been drained out of the cassava flour will also make it "Sour" which might result to the same issue.
The second cause occurs during the last stage which is frying, there are some cassava flour producers who do not allow it to fry properly before putting into sacks and selling it off.
This two issues usually occur as a result of max production due to commercial intent or lack of resources to produce the cassava flour properly. That is why I categorised it as error in the process of making.
Application of technology or chemicals rarely have effects on the cassava flour itself.
Omo... this is eye-opening! Thank you for clearing this up. So, it's can be impatience to let the water properly drain, or laziness to proceed to the next stage on time... these are the issues. And we the consumers suffer for it.
Exactly
Those who buy it in large volumes tends to have a way of confirming the quality but some usually choose to buy the ones that are of low quality because it is cheap and they sell it at high rates to final consumers.