Further it contributes to the texture, colour stability and flavour of the final food product. Around Rs. 450 million is spent annually to import glucose syrup (Sri Lanka Customs, 2011). The main raw material used for glucose syrup production is corn flour in Western and European countries while cassava flour is widely used in some Asian and African countries. With a  view to adding value to local raw materials, a group of researchers at the Food Technology Section of ITI studied the potential of using cassava and broken rice to extract glucose syrup. Compared to other cereals and pulses cassava contains a very low amount of fat and protein and 30 – 35 %  comprise of carbohydrate. To extract cassava starch, a simple extraction process could be used as cassava is gluten free. Laboratory trials have been carried out to produce different types of glucose syrup that goes into intermediate and high groups in which the classification is based on the degree of conversion stipulated by International Starch Institute. Glucose syrup production technology using local cassava has been tried  and optimized at the laboratory level and now the technology is ready for scaling  and to be transferred to a suitable industries, said  Senior Deputy Director, Food, ITI.