 Many
processing techniques, both traditional and industrial and differing from region to
region, are used to process cassava roots. These techniques range from simple processes,
such as boiling or baking, usually for sweet varieties, to series of complex procedures
used to manufacture processed goods.
A most desirable characteristic of roots for processing is their high dry matter content,
a quality that depends on such factors as variety, climatic and soil conditions, and the
crop’s age and health at harvest.
Processing is carried out to:
- Reduce water content in the roots to convert them into products that are more stable,
easier to transport, and more marketable.
- Eliminate or reduce cyanogenic glucoside contents.
- Improve the flavor of cassava products.
- Create an opportunity for farm surpluses to receive aggregate value and thus enter
alternative markets.
- Prepare a varied range of products to supply consumers’ food needs.
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