Cassava in Central and Western Africa: Postharvest Constraints and Prospects for Research and Market Development

Abstract

Cassava, one of the main components of the diets of the populations of Central and West Africa, conveys an image of the culture of the poor, due to structural and technological constraints that inhibit its industrial and commercial expansion. Technological constraints are reviewed in the context of food uses of the tuber. They mainly focus on the diversity of processing practices, the low technological level of the processing tools and/ or their inadequacy, the lack of standardization of processes, and the quality of the products. Removing these constraints calls for technological research for which research and innovation tracks are raised. These mainly concern the characterization and control of existing or potential markets and the optimization of processing processes, in relation with the quality requirements of the products. This optimization approach must take into account the cultural diversity of the actors of the systems, which could be essential, if not crucial, in defining the forms and modes of perception and definition of the quality of cassava products.

Exploring Farmers’ Knowledge and Approaches for Reducing Post-Harvest Physiological Deterioration of Cassava Roots in Malawi

“…PPD negatively impacted utilisation and on-farm marketing of cassava roots. The study confirmed reduction of quality and palatability of roots and products made using deteriorated roots as previously reported by [11,24]. Additionally, some farmers disliked PPD affected roots as they could not properly undergo fermentation, a process used in making fermented cassava flour and doughs (Kanyakaska and Kadonoska).…”

“…It is also used as a dietary supplement, a major part of breakfast and snacks in most parts of the country [8]. Furthermore, cassava leaves are used as a vegetable, especially in the dry season when other green vegetables are in short supply [10,11]. Fresh cassava leaves contain 17-18% protein [10].…”

“…Primary deterioration of cassava root is also called post-harvest physiological deterioration (PPD). Essentially, PPD is a physiological defense process that is initiated at damaged sites during harvest and spreads systematically throughout the root [11,13,14]. Signs of PPD begin with blue-black to black vascular discoloration (vascular streaks) which may become visible within 24-72 h after harvest [15,16].…”

“…In terms of marketing cassava roots in many developing countries, highly integrated market channels are used to ensure that farmers and traders transact as much of their perishable products. For instance in rural areas, fresh cassava roots are traditionally marketed without post-harvest treatment or protection and must therefore reach the consumer as quickly as possible before deterioration becomes apparent [11]. In addition, the quantities traded by cassava merchants are typically small.…”

Characterization of Technical Production System of Kindirmou, a Fermented Local Milk Product from Cameroon

“…The study was conducted using a holistic and integrated approach including (Ndjouenkeu, 2018;Dairou et al, 2014) (Fig. 2):…”