2026-08-20Attieke is a staple fermented cassava couscous widely consumed in West Africa, particularly Cote d'Ivoire. To help commercial producers meet growing market demand, Henan Jinrui provides a fully integrated attieke production line engineered for continuous and hygienic processing.
Cassava Washing & Peeling: High-efficiency paddle washer and specialized cassava peeling machine ensure clean, skin-free cassava roots.
Grinding & Fermentation: The cassava crusher grinds roots into uniform pulp, followed by a 2–3 day controlled fermentation process to give attieke its signature taste.
Hydraulic Dewatering (Pressing): Heavy-duty hydraulic press removes excess water efficiently to prepare the fermented pulp.
Granulation: Advanced granulator processes the dewatered cassava cake into smooth, uniform pellets.
Steaming: Industrial steamer finishes the granules, resulting in high-quality, ready-to-package attieke (cassava couscous).
Food-Grade Construction: Built with durable 304 stainless steel in contact areas to comply with international hygiene standards.
High Efficiency & Scalability: Available in various capacities ranging from small-scale to large industrial production lines.
Turnkey Support: From factory design, equipment manufacturing, to overseas installation and after-sales maintenance.
Q: What is the capacity of Henan Jinrui's attieke production line?
A: We offer customizable processing capacity starting from 1 ton per hour (t/h) fresh cassava input up to industrial-scale lines tailored to your plant footprint.
Q: How long does the attieke fermentation process take?
A: Typically, cassava pulp undergoes fermentation for 2 to 3 days to achieve traditional flavor before entering the dewatering and granulation stages.
Ready to start or expand your cassava processing business? Contact Henan Jinrui today to discuss your capacity requirements and obtain a detailed factory proposal.
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