The fermented roots are peeled, broken up into small pieces, and sun dried on mats, flat rocks, cement floors, or the roofs of houses.

The dried pieces are milled into flour. Alternatively, chips are made directly from fresh roots, cut into chunks, and sun dried. Drying takes 2-4 days, depending on the weather.

Unlike fufu, the fibers in the retted root for lafun are dried along with the mash and later sieved out. Thus, lafun is coarser than fufu in texture. The flour is made into dough with boiling water before consumption.

When properly stored, it has a shelf-life of six months or more.

• Peelers
• Washers
• Graters
• Pressers
• Extruders
• Millers
• Dryers
• Pelletizers
• Sealers
• Packing machines