While root and tuber crops are often sold fresh, processing them into dried chips, flakes, or high-quality flours is an excellent way to extend their shelf life and reduce postharvest waste. Traditional processing relies on peeling, slicing the tubers into thin chips, and sun-drying them on mats, tarps, or raised platforms — a process that can take a week or more depending on the weather.

Modern processing uses efficient solar or artificial dryers to dehydrate yam, cassava, and potatoes cleanly and quickly. The standard procedure for root processing follows a clear sequence:

Harvesting → Sorting → Washing/Cleaning → Size Reduction (grating, chipping, and slicing) → Drying → Cooling → Milling → Packaging → Storage.