Product from Cassava

The Potential for Fresh Cassava

Higher incomes and urbanization are associated with greater consumption of convenience foods and foods that are perceived as more desirable foods. In cassava-producing countries, urbanization represents an opportunity for producers to produce cassava for a larger consuming population. The implication is that cassava markets for fresh cassava can grow if the cassava products are convenient and in a more desirable form. The potential for fresh cassava in producing countries represents growth, firstly through concentration, although competition and innovation are important factors as well.

Potential for dried cassava

In general, urbanization and rising incomes have reduced the market for fresh roots. Housewives seek convenience foods that are easy to buy, store and prepare. Thus, packaged cassava and cassava flour and breads are gaining greater acceptance in some markets. Farinha and gari in particular could be considered as convenience foods because they are easy to buy, store and prepare. These possibilities should be explored further, particularly with the increase in the African, Latin American and Caribbean populations in the Western world. Cassava flour has potential in many developing countries, particularly in Africa (and, to a lesser extent, in Asia) where there is a large consumption of bread made from 100 per cent imported wheat.

Dried cassava in the form of meal, chips and pellets is an important animal feed ingredient. As livestock production and meat consumption become more important in cassava-producing countries, the need for animal feed rations is expected to increase. Finally, dried and fresh cassava can be used to produce glues and alcohol (both hydrous and anhydrous). These markets, especially those for glue and anhydrous alcohol, represent new opportunities for the use of cassava in many countries. These potentials represent growth through concentration, innovation, and competition.

Products from cassava starch

Cassava starch is used directly in different ways or as a raw material for further processing. Special features of cassava starch are its viscosity, resistance to shear stress and resistance to freezing.

The main classes of starch-based products are: unmodified or native starch; modified (physical, chemical, biological) starches for industrial purposes; sweeteners, including high-fructose syrup and glucose (dextrin, monosodium glutamate, pharmaceuticals, etc.).