Tapioca flour and cornstarch are used in different ways, cornstarch is suitable for thickening dishes, and can be used directly as raw material for vermicelli, vermicelli, meat products, ice cream, etc., with stable demand. Tapioca starch is suitable for foods that require fine flavoring, such as fillings for cake pudding or pastry. It is highly viscous and can be used as a thickener, binder, bulking agent and stabilizer, while tapioca starch is also a raw material for making chewing gum and jelly.

Tapioca is a starch extracted from the tuberous roots of a tropical plant that belongs to the big maple family, the same family as castor, rubber, and little tung. It is transparent when cooked with water and heat and has an elastic texture. Tapioca is made from tapioca, a starch obtained by refining the roots of the manihotesculenta or cassava plant. It is the main ingredient in baby food milk pudding and is also used to thicken soups and stews.