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MeetingHydrocyanic acid and Mycotoxins in food commodities. Request for data on Hydrocyanic acid and Mycotoxins in cassava and cassava products (including fermented cooked cassava-based products)
Issued August 2017
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DocumentCassava processing: cassava wet flour 2006
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No results found.Cassava (Manihot Esculenta Crantz) is the third most important source of calories in the tropics, after rice and maize. Millions of people depend on cassava in Africa, Asia and Latin America. It is grown by poor farmers, many of them women, often on marginal land. For those people and their families, cassava is vital for both food security and income generation. Cassava is a raw material base for an array of processed products that could effectively increase demand for cassava and contribute to agricultural transformation and economic growth in developing countries. The following technology describes how to obtain cassava flour from cassava tubers. -
Poster, bannerSolomon Island's nominated Special Agricultural Product for OCOP: Cassava 2024
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