Manufacturing
From Cassava to Premium African Food Products
A controlled ten-stage process, from raw material selection to export preparation, designed to deliver consistent quality at container volumes.
Production Process
Ten controlled stages
- 01
Raw Material Selection
Cassava and raw materials selected from our supplier network.
- 02
Cassava Preparation
Cleaning, peeling and preparation of the roots.
- 03
Processing
Transformation of the prepared cassava into product base.
- 04
Fermentation
Applied where the recipe requires it, following traditional methods.
- 05
Product Preparation
Recipe execution to reach the target texture and taste.
- 06
Quality Control
Controls carried out throughout the production process.
- 07
Packaging
Retail and bulk formats prepared per customer specification.
- 08
Freezing
Products frozen to preserve freshness, taste and texture.
- 09
Cold Storage
Finished goods held under controlled cold storage.
- 10
Export Preparation
Loading plans and export documentation prepared.
Capacity
Production capacity per cycle
CALEB Attiéké
28 metric tons
every 3 weeks
Equivalent to one 40-foot refrigerated container per production cycle.
CALEB Placali
28 metric tons
every 2 weeks
Equivalent to one 40-foot refrigerated container per production cycle.
Factory Media
Photo and video from our production site
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