Post Harvest Loss Reduction (CASSAVA PROCESSING)

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Post Harvest Loss Reduction (CASSAVA PROCESSING)

Cassava (manihot esculentile crants) is a starchy root crop. its also known as the anti famine crop in africa , as no nation in the continent that extensively cultivates this crop has experienced widespread famine in recent years. Its a major food staple in Cameroon and in terms of food security and even employment. Therefore proper post harvest handling and processing are necesary for enhanced utilization of the crop. Now let us illustrate how cassava can be processed into numerous products that expand shelf life and reduce post harvest loss. Current Good Manufacturing Practises (CGMP) and Standard Operationg Procedures (SOP) like environmental hygeine etc are key in processing.

Cassava flour; This can be used in the production of some backed and fried products such as sausages, cookies, bread and cakes, biscuits, noodles, ice-cream cones. It can be substituted at different ratios to give cassava/wheat composite flour


Fresh Cassava roots





Dewatering i Hessian or polypropylene sack



Milling and


I intensionally left out the process for making “Garri” and “Waterfufu” or “KumKum” which are common cassava made local meals in Cameroon. Ofcourse these too are a great remedy to post harvest loss.

Cassava Starch. This is very relevant in the pharmaceutical, textile, paper and food industries. salad cream and cassava starch burns

Fresh Cassava



Mixing with clean water 10times that of the root by weight

filtering (muslin cloth/0.5-1mm sieves)

Settling or sedimenting


Starch washing 3 or more times

Settling or dewatering in clean bag and pressing

Drying thinly spread in the sun or mechanical dryer



Your cassava starch is ready to use!

1 Comment

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