The industrial cassava flour processing plant begins with a heavy-duty root preparation and extraction line. Freshly harvested cassava roots are received, sorted, and thoroughly washed to remove soil, dirt, and foreign materials. The roots are then peeled, trimmed, sliced into chips, and washed a second time. Once prepared, the cassava is routed through high-capacity graters or mills to produce a uniform mash, which immediately undergoes mechanical pressing and dewatering to extract excess liquid efficiently.