Cassava commercialization in Southeastern Africa

Haggblade, Steven; Djurfeldt, Agnes Andersson; Nyirenda, Drinah Banda; Lodin, Johanna Bergman; Brimer, Leon; Chiona, Martin; Chitundu, Maureen; Chiwona‐Karltun, Linley; Cuambe, Constantino; Dolislager, Michael; Donovan, Cynthia; Droppelmann, Klaus; Jirström, Magnus; Kambewa, E.; Kambewa, Patrick; Mahungu, N.M.; Mkumbira, J.; Mudema, Joao; Nielson, Hunter; Nyembe, Mishek; Salegua, Venancio Alexandre; Tomo, Alda; Weber, Michael T.

doi:10.1108/20440831211219219

Cited by 44 publications

(38 citation statements)

References 19 publications

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“…In the Northern Region cassava flour (71% of production) is mainly boiled with water to make porridge. In this region the consumption of dried cassava accounts for 21% and fresh cassava for 8%, while the consumption of roasted cassava (rale) is not common (IOF, 2008(IOF, to 2009Donovan et al, 2011;Hagglades et al, 2012).…”

Section: Cassava Consumptionmentioning

confidence: 99%

“…The consumption of flour and dried cassava accounts for only 31 and 9% of consumption respectively, with rale consumption being uncommon (Tivana et al, 2009;Donovan et al, 2011;Hagglades et al, 2012). Cassava consumption in the Southern Region is mainly in the fresh form (74%), followed by rale (19%).…”

Section: Cassava Consumptionmentioning

confidence: 99%

“…Cassava consumption in the Southern Region is mainly in the fresh form (74%), followed by rale (19%). The flour and dried forms constitute 2 and 5%, respectively (IOF, 2008/09;Donovan et al, 2011;Hagglades et al, 2012). Bitter cassava varieties must be processed to reduce or eliminate cyanogenic content (Chiwona-Karltun et al, 2000).…”

Section: Cassava Consumptionmentioning

confidence: 99%

“…Traditional foods made from fermented cassava in Mozambique include rale, karakata, mahewu, ottaca and oteka. (Tivana et al, 2009;Donovan et al, 2011;Tivana, 2012;Hagglades et al, 2012;Salegua et al, 2012). This overview aims to consolidate knowledge on the production, consumption and nutritional value of cassava in Mozambique, with a view to stimulating research to improve food safety and nutrition, particularly in vulnerable rural populations.…”

Section: Introductionmentioning

confidence: 99%

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Production, consumption and nutritional value of cassava (Manihot esculenta, Crantz) in Mozambique: An overview

Salvador¹,

Steenkamp²,

McCrindle³

2014

J. Agric. Biotech. Sustain. Dev.

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Both soils and climate in Mozambique suit cassava cultivation and nine million tons fresh weight is produced annually, with a consumption of 85 kg per person per year. The roots are a staple carbohydrate and cooked leaves are served as a vegetable. Cassava is essential to food security, as it is a subsistence crop. Roots and leaves contain vitamin C and some minerals but are deficient in proteins and amino-acids. Although cassava is cultivated by about 63% of the population, cyanogenic glycosides and other anti-nutritional factors, threaten food safety. There are more than 100 varieties, but the more drought and insect resistant bitter types predominate. Traditional products made from cassava that rely on sun-drying, cooking or fermentation to reduce toxicity include "rale", "xinguinha", "karakata" "mahewu" and "oteka". Cassava flour has replaced up to 20% of wheat flour in bread, for economic reasons. An overview of the distribution, consumption patterns and nutritional value of cassava in Mozambique could contribute to knowledge, as much of the existing data has not been published. Food safety and nutritional value could be improved by commercializing the production of traditional products or fortifying the affordable staple carbohydrate. This could improve the health of vulnerable rural populations.

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Section: Cassava Consumptionmentioning

confidence: 99%

Section: Cassava Consumptionmentioning

confidence: 99%

Section: Cassava Consumptionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Production, consumption and nutritional value of cassava (Manihot esculenta, Crantz) in Mozambique: An overview

Salvador¹,

Steenkamp²,

McCrindle³

2014

J. Agric. Biotech. Sustain. Dev.

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“…Cassava roots are consumed in various forms: stiff porridge (karakata); roasted cassava or rale [6]; bread and other baked products [7]; cooked with vegetables and peanuts (xiguinha) and the non-alcoholic fermented traditional beverage mahewu [8]. Cassava mahewu is made from the roots of both bitter and sweet varieties and it is often sweetened with sugar just before consumption.…”

Section: Introductionmentioning

confidence: 99%

<i>In Vitro</i> Bioaccessibility of Ferrous Sulfate and Ferrous Fumarate from Fortified Cassava <i>Mahewu</i>

Salvador¹

2015

JFNS

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It has been suggested that iron fortification could reduce dietary anaemia in women of childbearing age and preschool children in Mozambique, where cassava root, the staple carbohydrate, is deficient in iron. Mahewu is a traditional non-alcoholic, beverage made from fermented cassava roots (Manihot esculenta, Crantz). This study used Luten's in vitro dialysis method to compare the bioaccessibility of ferrous sulfate and ferrous fumarate added to mahewu made from sweet and bitter cassava varieties, at two different stages of fermentation. Iron concentration was measured using an Inductively Coupled Plasma-Optical Emission Spectrometer. Neither the stage of fortification nor the iron salt used affected the concentration of iron. A significant (p<0.05) difference was observed in the proportion of bioaccessible iron in mahewu fortified with either ferrous sulfate or ferrous fumarate. A higher proportion of iron was found to be bioaccessible in mahewu fortified with ferrous sulfate. However, the concentration of both total and proportional bioaccessible iron was significantly higher (p<0.05) when ferrous sulfate was used, compared to ferrous fumarate. It is recommended that ferrous sulphate be used for both household and commercial fortification of mahewu in Mozambique.

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Cassava Production, Processing and Nutrition

Jackson

Chiwona‐Karltun

2018

Handbook of Vegetables and Vegetable Processing

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Cassava commercialization in Southeastern Africa

Abstract: Journal articleIFPRI3DSGDP

Cited by 44 publications

References 19 publications

Production, consumption and nutritional value of cassava (Manihot esculenta, Crantz) in Mozambique: An overview

Production, consumption and nutritional value of cassava (Manihot esculenta, Crantz) in Mozambique: An overview

<i>In Vitro</i> Bioaccessibility of Ferrous Sulfate and Ferrous Fumarate from Fortified Cassava <i>Mahewu</i>

Cassava Production, Processing and Nutrition

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Cassava commercialization in Southeastern Africa

Abstract: Journal articleIFPRI3DSGDP

Cited by 44 publications

References 19 publications

Production, consumption and nutritional value of cassava (Manihot esculenta, Crantz) in Mozambique: An overview

Production, consumption and nutritional value of cassava (Manihot esculenta, Crantz) in Mozambique: An overview

&lt;i&gt;In Vitro&lt;/i&gt; Bioaccessibility of Ferrous Sulfate and Ferrous Fumarate from Fortified Cassava &lt;i&gt;Mahewu&lt;/i&gt;

Cassava Production, Processing and Nutrition

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<i>In Vitro</i> Bioaccessibility of Ferrous Sulfate and Ferrous Fumarate from Fortified Cassava <i>Mahewu</i>