Cassava Production Trends in Africa

Nweke, Felix I.; Polson, R.; Strauss, John S.

doi:10.17660/actahortic.1994.380.49

Cited by 5 publications

(3 citation statements)

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“…The results in the table indicate that the cassava processing activity in the Littoral Region is predominantly carried out by females (82.86%), hence women keep their status as pillars offood security at the local level, and remain the leading actors of the production and marketing of products in rural areas [6]. The results of this study falls in line with the findings of the study of COSCA which showed that in more than two thirds of cases (68%), women are mainly those who ensure the processing of cassava, both sexes collaborate in 30% of cases, and only the remaining 2% are solely a male activity [16].…”

Section: Socio-economic Characteristics Of the Respondentssupporting

confidence: 87%

Potentials for Cassava Processing in the Littoral Region of Cameroon

Engwali¹

2017

IJAE

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Smallholder agriculture is characterized by underemployment during off seasons, low-income earnings and severe post-harvest losses. This study aimed at examining the effects of cassava processing on rural households in the Littoral region of Cameroon; identifying the different processing techniques, the different products derived from transformation, analysing the profitability of the products derived identifying key factors that hinder the downstream development of the cassava sector; and. Data were collected using questionnaires administered to a sample of 140 respondents who were selected through the multistage random sampling technique. Descriptive statistics and budgetary analyses were used to analyse the data. The results from the analysis revealed that, women represent 82.86% of the number of processors and their average age is 44 years. The average household size is 7, while the education level is low; 48.57% had received only primary education and 38.57% were secondary school dropout. Their initial capital came from their personal savings. The following methods of cassava processing amongst others were found in the study area: grating, drying, draining, fermentation, grilling, sieving, extraction, and soaking. Results from the budgetary analysis revealed that, each of the different by-products ′waterfufu′, ′starch′, ′miondo′, ′bobolo′, ′fufu dry′ and ′garri′ generate profit. For ′Bobolo′ the value added is 98 FCFA, ′Miondo′ 95FCFA, starch 90Fcfa, ′waterfufu′ 70Fcfa, ′garri′ 65FCFA and 60 CFA francs for dry ′fufu′. The most profitable product was found to be ′bobolo′, followed by ′miondo′. Based on the various cost/benefit ratios, it is evident that all these products are profitable because the ratios are greater than unity. It was revealed that the cassava sector does not go without difficulties; inadequate equipment, and inadequate training of processors were the main difficulties encountered. The cassava should be industrialized by installing many machines in rural areas and to invest more in training the processors.

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Section: Socio-economic Characteristics Of the Respondentssupporting

confidence: 87%

Potentials for Cassava Processing in the Littoral Region of Cameroon

Engwali¹

2017

IJAE

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“…Processing products differ depending on the consumption preference and processing method used. Sweet genotypes with low cyanide content goes through minimal processing such as boiling, roasting or frying while non-sweet genotypes goes through a more rigorous processing which include grating and fermentation before consumption ( Lancaster et al, 1982 ; Nweke, 1994 ). Various processing techniques are used to add value, extend the shelf life of the products as well as detoxify the roots by removing cyanogenic glucosides ( Westby, 2002 ; Cardoso et al, 2005 ).…”

Section: Introductionmentioning

confidence: 99%

Genetic variability and genotype by environment interaction of two major cassava processed products in multi-environments

et al. 2022

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Conversion of cassava (Manihot esculenta) roots to processed products such as gari and fufu before consumption is a common practice worldwide by cassava end-user for detoxification, prolonged shelf life or profitability. Fresh root and processed product yield are supposed to be equivalent for each genotype, however, that is not the case. Developing genotypes with high product conversion rate is an important breeding goal in cassava as it drives the adoption rates of new varieties. The objective of this study was to quantify the contribution of genetic and genotype-by-environment interaction (GEI) patterns on cassava root conversion rate to gari and fufu. Sixty-seven advanced breeding genotypes from the International Institute of Tropical Agriculture (IITA) were evaluated across eight environments in Nigeria. Root conversion rate means across trials ranges from 14.72 to 22.76% for gari% and 16.96–24.24% for fufu%. Heritability estimates range from 0.17 to 0.74 for trial bases and 0.71 overall environment for gari% and 0.03–0.65 for trial bases and 0.72 overall environment for fufu% which implies that genetic improvement can be made on these traits. Root conversion rate for both gari and fufu% showed a negative but insignificant correlation with fresh root yield and significant positive correlation to Dry Matter content. For all fitted models, environment and interaction had explained more of the phenotypic variation observed among genotypes for both product conversion rates showing the presence of a strong GEI. Wrickle ecovalence (Wi) stability analysis and Geometric Adaptability index (GAI) identified G40 (TMS14F1285P0006) as part of top 5 genotypes for gari% but no overlapping genotype was identified by both stability analysis for fufu%. This genotypic performance across environments suggests that it is possible to have genotype with dual-purpose for high gari and fufu conversion rate.

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“…Agricultural commodities and especially fresh commodities are known to have common characteristics that include seasonality, bulkiness, and high perishability (FAO, 2001). Perishability is however mitigated through processing that equally enables value addition, product diversification, leading to enhanced utilization and marketing and, market segmentation (Nweke, 2001). Processing also reduces commodity bulkiness and improves shelf life.…”

Section: Introductionmentioning

confidence: 99%

The Effects of packaging materials on keeping quality of cassava root - leaf flakes

Solomon Shibairo,

Okoth Michael Wandayi,

Abong’, George Oook

2021

EAJSTI

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Processing and value addition is necessary for fresh agricultural commodities in order to reduce perishability and prolong shelf-life. Shelf life is enhanced with proper packaging because packaging materials influence storage period, preserve nutrients and sensory qualities. This paper objectively determined the effects of packaging materials on nutrients quality of cassava flakes. The methodology of the work involved the use of blends of cassava flakes packaged in Kraft, insulated polythene and plastic, and stored in an incubator at 550C and 75 % relative humidity for 5 days. Three blends of cassava flakes identified by panelists as the most preferred (20 % leaf, 100 % fresh root, 100 % fermented roots were developed and studied on accelerated shelf life trial. Storage period and packaging material were determined. The results showed moisture content to be significantly influenced by packaging material whereby it increased over the storage period, across the blends, with highest levels (10.75-%) registered in kraft material on day 3. After day 3 all nutrients showed a drastic decreasing trend with the most affected being protein that dropped from; 22.94 mg / 100g to 8 mg / 100g in the blend containing 20 % leaf in and 6.65 mg / 100g to 2. 8 in the blend of 100 % fresh root packaged in kraft materials. There was Paper insulated polythene (gunny) was shown to contain highest nutrients’ levels by day 5 with; protein at 27.68 mg /100g vitamins A (576.85 mg/100 kg), Zinc (1.17 mg /100 g), iron 3.69 mg /100g), fibre 6.12 mg /100g. Fat was highest at 9.71 mg/100g in the plastic material. The study therefore concluded that insulated polythene is the best packaging material for cassava flakes and the product’s shelf life is up to 3 months.

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Cassava Production Trends in Africa

Cited by 5 publications

References 0 publications

Potentials for Cassava Processing in the Littoral Region of Cameroon

Potentials for Cassava Processing in the Littoral Region of Cameroon

Genetic variability and genotype by environment interaction of two major cassava processed products in multi-environments

The Effects of packaging materials on keeping quality of cassava root - leaf flakes

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