Tapioca Starch
Tapioca starch is a starch obtained from the cassava (manioc) root. It is commonly used as a thickening agent in food preparations.
Prices, specifications and international trade for tapioca starch under HS 110814.
Tapioca Starch Price
Published reference · Jul 1, 2026
Tapioca starch is quoted in USD/t at THA. Historical customs values may differ from the headline reference.
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Thailand led reported tapioca starch exports in 2025, at $1.2B.
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Tapioca starch grading factors include Moisture content, Particle size distribution, and Whiteness and brightness.
Grading Factors
Quality assessment for tapioca starch considers Moisture content, Particle size distribution, and Whiteness and brightness.
- Moisture content
Lower moisture improves storage stability and prevents caking, while excessive moisture can promote microbial growth and reduce shelf life.
- Particle size distribution
Uniform fine particles ensure consistent hydration and smooth texture in food applications, while coarse fractions may cause lumping.
- Whiteness and brightness
A bright white color indicates purity and absence of discoloration, which is important for clear gels and white sauces.
- Viscosity profile
The peak viscosity and gel strength determine how the starch performs as a thickener, affecting texture and stability in processed foods.
- Purity and absence of impurities
Residual fiber, protein, or sand can affect clarity, flavor, and performance, so clean extraction and refining are critical.
Common Defects
Recorded defects for tapioca starch include Lumps or agglomerates, Off-odor or off-taste, and Discoloration.
- Lumps or agglomerates
Clumped particles hydrate unevenly, creating lumps in cold or hot preparations and reducing smoothness.
- Off-odor or off-taste
Musty or sour notes can arise from poor drying or contamination, and they carry into the final product.
- Discoloration
Gray or yellow tints indicate residual impurities or oxidation, affecting the visual appeal of clear or white applications.
Tapioca Starch Facts and HS Code
Tapioca starch belongs to flours, starches and milled products within produce, nuts, spices and food ingredients. Its customs classification covers HS 110814.
Tapioca Starch HS Code
| Also known as | cassava starch, manioc starch |
|---|---|
| Product type | Intermediate |
| Form | Refined |
| Position in the chain | Processed |
| Category | Flours, starches and milled products — Produce, nuts, spices and food ingredients |
| HS codes | 110814 |
| HS6 description | Starch; manioc (cassava) |
| Quoted in | USD/t |
| Reference location | THA |
Production & Handling
Tapioca starch storage guidance: Store in a cool, dry, and well-ventilated area, away from direct sunlight and moisture. Keep the packaging sealed when not in use to prevent absorption of humidity and odors.
Production and Storage
| Perishability | Low |
|---|---|
| Temperature regime | Ambient |
| Storage conditions | Store in a cool, dry, and well-ventilated area, away from direct sunlight and moisture. Keep the packaging sealed when not in use to prevent absorption of humidity and odors. |
| Production methods | Farmed |
| Processing steps |
|
Packaging
Typical tapioca starch packaging includes Multi-wall paper bags, Bulk bags (FIBC), and Poly-lined woven bags.
- Multi-wall paper bags
Common for food-grade starch, offering protection from moisture and contamination during handling and storage.
- Bulk bags (FIBC)
Used for large-scale industrial deliveries, reducing handling and packaging waste while protecting the powder from moisture.
- Poly-lined woven bags
Provide an extra moisture barrier for humid conditions, preserving starch quality during transport and storage.
Uses & Risks
Tapioca starch is used in Food thickening and stabilising, Bakery and confectionery applications, and Industrial adhesives and paper coating.
End Uses
- Food thickening and stabilising
Used as a thickener in soups, sauces, and desserts.
- Bakery and confectionery applications
Provides texture in breads, pastries, and gummy products.
- Industrial adhesives and paper coating
Serves as a binder in glue formulations and as a coating agent for paper.
Uses and Related Commodities
| Downstream industries | Food processing, Bakery and confectionery, Snack food manufacturing, Paper and textile manufacturing, Pharmaceutical excipient production |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
Microbial contamination Food safetyMedium If drying is insufficient or storage is humid, bacteria or molds can grow, potentially producing toxins or spoilage. | Ensure thorough drying to the target moisture level and store in sealed, moisture-proof packaging in a dry environment. |
Moisture absorption during transport LogisticsMedium Exposure to humidity or condensation during shipping can cause caking, clumping, and quality degradation. | Use moisture-barrier liners and avoid placing containers in areas with high humidity or temperature fluctuations. |
Adulteration with cheaper starches FraudLow Substitution with less expensive starches like potato or corn can alter functional properties and mislead buyers. | Request certificates of analysis and perform identity testing, such as microscopy or viscosity profiling, on incoming lots. |
Tapioca Starch Questions
- What is tapioca starch and how is it defined?
- Tapioca starch is the starch extracted from the root of the cassava (manioc) plant. It is classified under HS code 11081400 as cassava (manioc) starch.
- How should tapioca starch be stored to maintain its quality?
- Tapioca starch should be kept in a dry, cool environment, protected from moisture and direct sunlight to prevent clumping and microbial growth.