See discussions, stats, and author profiles for this publication at: https://www.researchgate.

net/publication/309395984

Cassava: production and processing

Book · January 2016

CITATIONS READS

0 2,330

5 authors, including:

Kukom Edoh Ognakossan

icipe – International Centre of Insect Physiology and Ecology/ Jomo Kenyatta University of Agriculture and Technology
10 PUBLICATIONS   45 CITATIONS   

SEE PROFILE

Some of the authors of this publication are also working on these related projects:

Evaporative Cooling Technologies for Improved Vegetable Storage in Mali View project

Evaporative cooling technologies View project

All content following this page was uploaded by Kukom Edoh Ognakossan on 24 October 2016.

The user has requested enhancement of the downloaded file.

 COLLECTION
PRO-AGRO

Cassava
production and processing
Justin Kouakou, Samuel Nanga Nanga, Catherine Plagne-Ismail,
Aman Mazalo Pali & Kukom Edoh Ognakossan
 COORDINATOR
E. Lionelle Ngo-Samnick

AUTHORS
Justin Kouakou, Samuel Nanga Nanga, Catherine
Plagne-Ismail, Aman Mazalo Pali and Kukom Edoh
Ognakossan
Contributors

REVIEWERS
Mélanie Rousseau, Pascal Nondjock, Anne Downes
and Bianca Beks

ILLUSTRATIONS
Éric Mengaptche

TRANSLATION
BLS

LAYOUT
Stéphanie Leroy

The Pro-Agro Collection is a joint publication by Engineers Without Borders,

Cameroon (ISF Cameroun) and The Technical Centre for Agricultural and Rural
Cooperation (CTA).
CTA – P.O. Box 380 – 6700 AJ Wageningen – The Netherlands – www.cta.int
ISF Cameroun - P.O. Box 12888 - Yaoundé – www.isf-cameroun.org
© CTA and ISF 2016
Cover photo: © Silvia Muíña Moirón
ISBN (CTA): 978-92-9081-597-6

2
Contents
1 Description of the plant 05

2 Cassava production 07

2.1 Site selection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 07

2.2 Site preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 08
2.3 Selection of cuttings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 08
2.4 Crop rotation, density and planting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 09
2.5 Maintenance of the crop . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
2.6 Fertilisation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
2.7 Crop protection .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

3 Cassava harvesting 16

4 Storing cassava 17

5 Some food products based on cassava leaves 19

6 Cassava processing 21

6.1 Traditional production of cassava paste . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

6.2 Production of cassava sticks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
6.3 Production of dried cassava chips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
6.4 Traditional production of cassava flour .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
6.5 Traditional production of cassava starch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
6.6 Production of fermented and baked semolina . . . . . . . . . . . . . . . . . . . . 26
6.7 Production of gari . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
6.8 Production of cassava pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
6.9 Traditional production of cassava beer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
6.10 Traditional production of cassava spirits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

7 Socio-economic indicators 32

7.1 Production and sale of cassava tubers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

7.2 Production, processing and sale of gari . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
7.3 Production, processing and sale of attiéké . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

8 Additional information 35

8.1 Bibliography . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
8.2 Useful contacts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
 General
information
With the scientific name, Manihot esculenta, cassava is one of the most
cultivated and consumed food crops in many parts of the world.

This shrub, growing to around 1 to 4 metres in height, is cultivated

for its tubers and leaves. The tubers are rich in starch. The stems
are used as planting material. Eaten both by humans and animals,
cassava is widely used in the food industry (pastries, tapioca, food
pasta, chips). With over twenty derivative products, cassava is also
used in the textile industry and in the production of paper, glues,
alcohol or starch.

Its cultivation provides significant income to small producers around the

world. Cassava tubers as well as its by-products are sold everywhere
without difficulty. The stems of improved varieties are also sold as a
planting material.

This guide is intended to allow the communicator to make simple

techniques available to cassava producers and to improve production,
storage and processing.

4
1 DESCRIPTION OF THE PLANT

Cassava is a woody perennial and branched shrub that can grow up to

5 metres in height. It has large, spirally arranged, lobed leaves of very
variable forms. During growth, the shrubs produce several tuberous roots
as reserves made of up to 35% starch which may reach up to 1 m in
length and together may weigh up to 40 kg. Cassava produces small,
regular female and male flowers in small clusters. The shrub produces a
form of non-fleshy fruit capsule.

Cross-section of the
male flower
Stipule
of leaves

Cassava plant

Cross-section of
Stem with flowers the female flower
Grain

Fruit
Tuber

Young stem
with leaves
Female flower

Parts of the cassava plant

Cassava grows better in all regions near the equator, at elevations below
1,500 m, rainfall between 1,000 to 1,500 mm/year and a temperature
of between 23 and 25oC. With the exception of heavy or saturated soils,
it can grow in all soil types; it prefers light, well-drained, deep soils that
are rich in organic matter. It favours sunny locations and grows in high
temperatures in tropical and subtropical regions. It tolerates long dry
seasons (6 to 7 months) as well as reduced precipitation.

5
 Cassava may be planted alone or in combination with other crops such as
maize, plantain, vegetables or legumes. The cultivation of cassava does
not require much labour, typically 75 to 125 man-days per hectare, from
the preparation of the land to harvesting. Sweet cassava tubers may be
harvested 8 to 10 months after planting, whereas for the bitter varieties,
the harvest starts from the 12th month.

Because of its resistance to high temperatures, drought, and increased

concentrations of atmospheric carbon dioxide, cassava is very much
adapted to climate change.

6
2 CASSAVA PRODUCTION

2.1 Site selection

Cassava is an undemanding plant that is happy in a wide range of soils.

Sites favourable to growing cassava have the following characteristics:

• Dense vegetation with lots of dead leaves which increase soil fertility as
they decompose.
• A light, deep soil of good texture. Sandy and clay soils are less suitable
for growing cassava. Take a small sample of the soil, wet it and shape
it into a ball. If the wet earth cannot be shaped into a ball, the soil is
characterised as sandy. If the ball crumbles under pressure from the
fingers, this is a light soil. If the ball does not crumble under pressure
from the fingers, it is a clay soil.

Sample Wet Shaping

Sandy soil Light soil Clay soil

7
 • A flat or slightly sloped site to prevent erosion that may destroy the
humus-rich top soil.
• Favourable cropping history: learn lessons from any diseases experienced,
the presence of termites or other pests and difficult-to-manage weeds.
This information may guide the choice of site and help implement a
suitable protection programme for cassava.

2.2 Site preparation

This varies depending on the climate, soil type, vegetation and terrain.
The soil surface should be loosened, enriched in organic matter and the
growth of weeds should be reduced.

• For manual cultivation, clear the land and dig the soil. For heavy soils,
carry out any mounding or ridging.
• For heavy soils, carry out mechanised cultivation, gyro-mulching,
ploughing and ridging.

2.3 Selection of cuttings

The best varieties of cassava to plant are those that are rich in dry
matter, which can be stored in the ground and are well adapted to the
production area. These are the varieties with early tuberisation and
which are easy to process.

Cassava cuttings are usually collected in the field during harvesting.

Improved varieties may also be obtained from research or appropriate
development organisations.

Collect the cuttings of 20 to 30 cm long from the central portions of the

brown healthy stems at around 12 months old. Avoid any significantly
hardened or tender stems. Healthy crops can be identified by their strong
stems and branches, lush foliage, stems and leaves showing little damage
from diseases or pests.

8
To ensure uniform growth, harvest the stems about a week before setting
and store them in the shade, in a well ventilated area. The cuttings should
be taken at the time of planting or on the day before. Each cutting should
have 5–7 dormant buds.

Good cassava cuttings Cassava cuttings to be avoided

Recommended form of cassava cuttings

2.4 Crop rotation, density and planting

In intensive cultivation, it is advisable to alternate the cassava crop with

a rest period using a legume cover crop.

With intercropping, it is best to plant the cassava at the end of the rotation,
just before the fallow period, as it depletes the soil.

9
 Farming seasons
Types of crop
rotation
Season 1 Season 2 Season 3 Season 4

Crop rotation
in forest
region
Fallow

Peanut + Maize Squash + Cassava

Fallow

Peanut Maize Banana + Cassava

Fallow

Rice + Cassava +
Banana

Crop rotation
in savannah
region with
Fallow
two rainy
seasons

Peanut + Maize Sesame + Cassava

Crop rotation
in tropical
region
Fallow

Cotton Peanut Sorghum +

Cassava

Some examples of crop rotation with cassava

10
Three factors are important for planting: the planting period, the planting
density and the position of the cuttings.

The planting period varies depending on the region. Ideally the farmer
should plant immediately after the first rain.

Planting should be at a density of between 6,000 and 10,000 plants

per hectare or with spacing of between 1.5 x 1 m to 1 x 1 m for single
cultivation and 2 x 2 m with intercropping, or 2,500 plants per hectare.
Cassava should be combined with other crops to improve agricultural
profitability and soil quality. Because of the nutrients they release into the
soil, legume species such as cowpea, beans and peanuts are particularly
suitable. Cassava can also be combined with maize, plantain, arrowleaf
elephant ear and legumes such as black nightshade.

The cuttings are planted horizontally, diagonally or vertically, with one or

two cuttings per placement. The best method is to push them in sideways
up to ¾ of their length, with the knots pointing upwards. Positioning
the knots upside down reduces the yield. Planting sideways favours the
consolidation of the roots into one area and results in a grouping of
tubers, which makes harvesting easier.

Knot
pointing
upwards

Planted
diagonally

Method for planting cassava cuttings

11
 2.5 Maintenance of the crop

Maintenance comprises:

• Replacing missing plants as required and removing the fragile shoots

at the end of the third month and only keeping the most vigorous
shoots.
• Combatting weeds by hoeing two or three times:
- first hoeing: 3 to 4 weeks after planting
- second hoeing: 1 to 2 months after first hoeing
- third hoeing: at the start of the second year.
• Make a 10 cm ridge 5 to 6 weeks after planting (for flat seeding).

2.6 Fertilisation

With new or long-term fallow land, fertilisation is not necessary. Under

intensive or continuous cultivation, fertilisation compensates for the plant’s
absorption of mineral elements.

For the production of cuttings, mineral fertiliser is preferred. When

preparing the soil, add dolomite lime at a ratio of 100 kg per hectare.
Two months after planting, add NPK fertiliser (10, 18, 18) at a rate of
300 kg per hectare, to produce at least 25 tonnes per hectare of urea
(150 kg per hectare), tricalcium phosphate (100 kg per hectare) and KCl
(250 kg per hectare), with a production target of at least 30 tonnes per
hectare.

Organic fertiliser is recommended for the production of tubers. When

preparing the soil for planting, add chicken litter or any other animal
manure at a rate of 10 tonnes per hectare, or 15 or 20 tonnes per
hectare if the soil is depleted.

12
 2.7 Crop protection

Cassava is predominately planted as a subsistence crop; therefore chemical

treatment should be limited. Crop control is usually recommended.

Crop Chemical
Symptoms Diseases and causes
management treatment

• Deformed leaves showing yellow Virus or African cassava • Use resistant Use thiamethoxam
or pale green spots. mosaic disease, caused by varieties. (Actara®) or pyme-
• Reduced vegetative growth. a virus transmitted by the • Plant healthy trozine (Chess®)-
whitefly (Bemisia tabaci), cuttings. based insecticides.
which is abundant at the
start of the rainy season
and disappears in the dry
season. Mosaic disease is
caused by using infected
cuttings.

• Cankers on young stems and Anthracnose caused • Use healthy

drying at ends. by a fungus (Colletotricum cuttings.
• Brown necrosis on the leaves. gloeosporioides) transmitted • Eliminate crop
by a bacterium (Pseudothe- debris.
raptus devastans).
The disease is also trans-
mitted by contaminated
cuttings.

• Angular spots on the limb. Bacterial blight is caused • Use resistant Dip cassava cuttings
• Foliage burns from production of by a bacterium (Xantho- varieties. in a fungicide solution
a toxin. monas axonopodis pv • Plant healthy (Maneb) before
• Leaf wilt. manihotis) and transmitted cuttings. planting.
• Lesions on stems with production by infected cuttings but also Disinfect the soil
of exudates. by crop operations (work before planting
• Defoliation of branches. tools, soil), rain, wind and using an insecticide-
• Drying of the leaves. insect vectors including nematicide based
the Zonocerus variegatus on carbofuran such
(orthoptera), often involved as Sesame 10G or
in the transmission of cas- terbufos such as
sava bacterial blight. Counter 10G.

Main cassava diseases

13
 Chemical
Symptoms Diseases and causes Crop management treatment

• Small yellow chlorotic spots form The green mite (Mononychellus • Plant healthy cuttings.
pits on the upper side of the leaf. tanajoa) are tiny wingless crea- • Carry out crop rota-
• Dieback of the leaves. tures which look like spots to tions.
• Death and shedding of terminal the naked eye but may be seen • Plant early in the rainy
shoots leading to ‘candle stick’ clearly using a pocket magnifier. season.
appearance. The pupae (immature mites) • Keep the plot clean.
are green initially, then have a
yellowish colour. The cassava
green mite sucks sap from the
leaves and ends of the cassava
stems.

• Shorter distance between knots. The cassava mealybug (Phena- • Plant healthy cuttings.
• Distortion of leaves giving a coccus manihoti) appears on • Carry out crop rota-
bushy appearance. the ends of cassava stems, tions.
• Distortion of the stem (torsion). the underside of the leaves and • Plant early in the rainy
• Wilting of leaves. the stems. These mealybugs season.
• Defoliation of cassava plant. are covered with abundant • Keep the plot clean.
secretions of white wax and are
characterised by the absence
of wings, a pink colour, oval
shape and very short body
filaments.
The cassava mealybugs prick
and suck the sap from cassava
leaves and buds. While feeding,
they infect the plant with a toxin
that causes severe disruption
to the plant development.

• Development of sooty mould on By feeding on the sap of • Use of

the plant. cassava leaves, whitefly (Aleuro- insecticides
• Blackening of the leaves that dicus dispersus) secrete large based on
dry and fall off. amounts of honeydew which thiamethoxam
promotes the development of (Actara®) or
sooty mould on the plant. pymetrozine
The adults are a clear white (Chess®).
and the insect’s pupae appear
in a mass on the underside
of the cassava leaf, which is
covered with an abundant waxy
secretion.

• Defoliated cassava plants. The variegated cricket (Zono- • Collect by hand or • Use bait
cerus variegatus) chews the destroy bands of larvae poisoned with
cassava leaves, petioles and before their dispersion. insecticide.
green stems. It defoliates the • Identify spawning areas • Use neem
cassava plants and removes the close to the crop and tree extracts.
bark from the stems. destroy the egg pods.
• Trap larvae and
juveniles using poles
sunk obliquely on which
they will gather. Collect
and destroy the crickets
gathered on the poles.

Main cassava pests

14
 Crop Chemical
Symptoms Diseases and causes management treatment

• Cassava cuttings eaten. The latter suf- Found in several types, ter- • Always keep the
fer from poor growth, dieback and rot. mites damage the stems and field clean.
• Chewed and fragile stems. tubers. They live in the soil or • Pile debris and
in nests built in the ground. harvest waste
They can also be found in in one place or
burrows in the cassava stem. bury it. Burn the
They are small insects with debris before it is
a white or brown body and a destroyed.
brown head, with or without • Do not leave crop
wings. The workers, res- residue and debris
ponsible for all the damage to all over the field.
crops, feed the other mem-
bers of the termite mound.

The tuberous roots become smaller and The cassava root mealybug • Bury grass during • Treat the
deformed. (Stictococcus vayssierei) lives ridging. field 4 to 5
underground on tuberous • Include chicken months prior
roots, feeder roots and the droppings before to planting
underground parts of the planting cuttings. with a tephro-
cassava stem. The insects sia solution.
are purple, red or brown
and oval. Firmly glued to the
cassava, they are wingless
and resemble ticks.

Drying of the stem. The white cassava mealybug • Use healthy

(Aonidomytilusalbus) sucks cuttings.
the sap from the cassava • Choose fields
stem, which loses a lot of isolated from any
water and dies. It is mainly source of conta-
found on the surface of the mination. Do not
cassava stem. The females plant downwind of
are wingless, cling tightly to infested crops; the
the stem and are covered in a juvenile larvae are
white substance. transported in this
way.
• Use resistant
varieties.
• Plant as early in
the rainy season as
possible.

Appearance of pale yellow oval spots on The whitefly (Bemisia tabaci) • Use resistant • Use resis-
the underside of young leaves. absorbs the sap from the varieties. tant varieties.
leaves without creating • Plant healthy • Plant heal-
physical damage to the plant cuttings. thy cuttings.
and infects the plant with
a virus causing cassava
mosaic. The loss of root yield
ranges from 20 to 90%.
Adults have bright white
wings similar to those of
greenhouse whitefly.
However, the flies are
smaller than the greenhouse
whitefly and are not covered
with a white substance.
They can be found on the
underside of young leaves.

Main cassava pests

15
 3 CASSAVA HARVESTING

The harvest involves cutting

stems at a height of 25 to
34 cm from the ground using
a machete and removing the
tubers, making sure not to
damage them. This can be
done by hand if the soil is light
or using a hoe, a stick or a
daba. A maximum of 500 kg
of tubers are harvested daily
in compacted soil and up to 1,000 kg tubers are harvested each day
in wet and light soil.

The dry season is the best time to harvest cassava because the tubers
are rich in starch at that time, drying is easy and the products can be
easily processed and preserved.

The early varieties may mature at between 6 and 8 months on average

after planting, whereas the late varieties require 12 and 19 months
under optimal conditions (such as a humid forest region). In the humid
savannah, the late varieties should be harvested 20 to 24 months after
planting. Cassava grows faster in humid lowlands than in high altitude
areas.

The yield varies from 20 to 30 tonnes per hectare for local varieties
and from 25 to 70 tonnes per hectare for improved varieties. In hostile
environments where other crops fail, cassava can provide good yields. In
typical conditions, the yield may vary between 8 to 15 tonnes of tubers
per hectare.

16
4 STORING CASSAVA

Two to three days after harvesting, there is a rapid rotting of the tubers.
The harvest usually takes place according to use, including a short sto-
rage time in the open air. Several methods make it possible to prolong
storage by a few days. These are:

• Storage in silo pits covered with a thatched roof.

• Storage in moist sawdust.
• Immersion in a thiabendazole-based fungicide (e.g.: Mertect SC) and
placing in polyethylene bags.
• Cold storage and freezing.
• Storage in plastic sheeting with the roots soaked in water.

The field storage method is the most commonly used at family farms
but it reduces the productivity of the land, which cannot be used for
new crops. The tubers, which can easily be attacked by rodents, insects
and nematodes become more fibrous and liquefied, resulting in lower
nutritional value.

Cassava is stored as chips (i.e. pieces of cut cassava, shredded or

unshredded). The stored chips present a favourable environment for the
development of numerous insects such as beetles. The pests include the
larger grain borer (Prostephanus truncatus), some species of Dinoderus,
the grain borer (Rhyzopertha dominica), the red flour beetle (Tribolium
castaneum), the maize weevil (Sitophilus zeamais), the coffee weevil
(Araecerus fasciculatus), etc. The larger grain borer is the most destructive
and could cause losses of up to 70% after 4 months of storage. It can be
controlled through integrated pest management, particularly biological,
using the predator Teretrius nigrescens.

17
 Large grain borer Dinoderus spp. Grain borer

Red flour beetle Rice weevil Coffee weevil

Insect pests of cassava storage

To do this, you must quickly dry out the chips under hygienic conditions.
They must then be stored in facilities that provide sufficient protection
against harmful insects and rehumidification. Granaries built from clay as
well as bags and plastic barrels are the best storage facilities.

Then stores of cassava must be checked regularly during the storage

period for signs of pests. If the crop has been attacked, it must be spread
out in the sun to allow the escape or death of most of the pests. They must
then immediately be milled and consumed to avoid subsequent losses.

18
5 SOME FOOD PRODUCTS
BASED ON CASSAVA LEAVES

To make the leaves edible, previously chopped or ground leaves must be

cooked to remove the large amount of cyanogens that it contains.

KISANVU (TANZANIA)

Ingredients
• 1 kg of fresh and tender cassava leaves
• 30 g of refined oil
• 20 g of onion
• 1 cup of coconut milk or peanut butter
• A pinch of salt

Preparation
Crush the leaves using a pestle and mortar to a very fine pulp.

Boil the water, add the salt and the crushed leaves. Stir continuously until
the leaves are cooked (at least 15 minutes). Put aside.

Fry the onions and add the coconut milk or peanut butter. When the mixture
starts to boil, add the cooked cassava leaves. Stir for a few more minutes
and remove from the heat. Serve with rice or another main cereal-based
dish.

19
 KWEM (CAMEROON)

Ingredients
• 1 kg of fresh and tender cassava leaves
• 1 box of palm nut pulp (800 g palm nut soup)
• Cassava or arrowleaf elephant ear tubers (optional)

Preparation
In a large, heavy pot, combine the palm nut pulp with the mashed cassava
leaves. Pieces of peeled, cut and cleaned cassava tubers or arrowleaf
elephant ear may be added (optional).

Cook them on high heat and stir from time to time. After 20 minutes,
check the cooking process and adjust the amount of water. For a quarter
of an hour, half cover the casserole to allow the water to evaporate. This
vegetable soup is ready once the crushed leaves turn a yellowish colour
and the liquid has reduced by half.

Palm nuts Arrowleaf

elephant ear
800 g of palm
nut pulp

Cassava leaves
1 kg
20 minutes Kwem
later

The cassava waste or by-products can be used for animal feed,

especially pork and poultry.

20
6 CASSAVA PROCESSING

Cassava may be processed in different forms. A dozen by-products are

listed below. Before any processing, select healthy, ripe, firm, freshly
harvested cassava roots in order to obtain a quality product.

Cassava processing is based on two semi-finished products: cassava

paste (fermented or unfermented) and cassava chips.

6.1 Traditional production of cassava paste

Ingredients
• Fresh cassava roots
• Water

Fermented cassava paste

Peel and wash the cassava roots. Then soak them in water for 3 days
to soften them. Once fermented, clean them by removing the central
section, then take out the cassava. The resulting paste is pressed and
crushed to make the fermented cassava paste used in the production of
cassava sticks.

Unfermented cassava paste

Unfermented cassava paste is used in the production of several products
such as: pastries, couscous, semolina, starch, etc. Peel the fresh roots.
Wash them in clean water. Then grate the cassava. Grating is either done
manually by rubbing the cassava against a grater or mechanically through
a mill.

21
 Processing procedures for cassava tubers

22
6.2 Production of cassava sticks
The stick produced depends on the type of packaging used.

Some types of cassava sticks (Cameroon)

>>> Miondo
Fermented cassava paste is made into a length of around 27 cm
and put along the length of one or two pieces of reed or plantain
leaves. About 1 to 2 cm is left at each end, then the leaf is rolled
up and the ends are folded over. The whole piece is tied up.

>>> Bobolo
Fermented cassava paste is moulded into one or two leaves of
Halopegia azurea at a length of 40 cm, with 1 to 2 cm at the
folded ends.

>>> Mintoumba
Fermented cassava paste is seasoned with palm oil, salt, local
spices and chilli, if required. The yellow paste is then packaged in
the form of bread about 20 cm long and 5 cm thick and moulded
in one or two pieces of large maranthacea leaves.

23
 After packaging, the packaged pastes are cooked for 45 minutes.

Miondo Bobolo Mintoumba

6.3 Production of dried cassava chips

A total of 1 tonne of fresh cassava tubers are needed to produce 250 kg
of chips that are made by peeling and cutting cassava into small pieces.
The roots are then soaked for 3 to 6 days, depending on the season.
This takes less time in the dry season.

Then the fibres are removed and the chips are dried in the sun before
they are stored in clean bags.

24
 6.4 Traditional production of cassava flour

Cassava flour production is made either from dried chips or from unfermented
cassava paste. In both cases, the product is dried, ground finely and sifted
before being packaged.

From dried chips

• Grind or crush the chips to produce the flour.
• Sift the flour and put it in suitable packaging (i.e. cup, bag, packet).

From cassava paste

• Press the paste obtained after grating the peeled and carefully cleaned
roots.
The cloth
• Dry in the sun on a clean cloth, positioned on a gentle incline.
must be put
on a raised • Dry the paste until it is floury. Then grind the dried paste in a mortar
support and or in a mill to produce the flour.
not directly on • Sift the flour and transfer it to suitable packaging (i.e. cup, bag,
the ground. packet).

25
 6.5 Traditional production of cassava starch
Cassava starch is produced from unfermented cassava paste.

• Mix the cassava paste in a vat of water, at a ratio of 5 litres of water

to 1 kg of paste.
• Sift the mixture and collect the starch milk in a basin. Allow the starch
to settle for 1 hour.
• Collect the paste that has been deposited at the bottom and leave it to
dry in the sun. This extracts the starch.
• Grind the starch and sift the powder, then package it into bags.

6.6 Production of fermented and baked

semolina
The fermented and baked meal, commonly known as attiéké, is made from
the fermentation of peeled and crushed cassava. Fermentation is carried
out by enzymes known as magnan. The semolina is obtained after spinning
the paste. It is dried, sifted, sized and steamed to give a sticky and slightly
tangy product called fresh attiéké. To make 100 kg of fresh attiéké, you
need 200 kg of fresh cassava tubers.

Ingredients
• 70 kg of unfermented cassava paste
• 15 kg of cassava tubers
• 150 ml of refined palm oil

26
Preparation of leaven
• Peel the cassava tubers. Wash them, cook them and allow them to
cool.
• Then wrap them in a polypropylene bag. Allow them to stand for 2 to
3 days.
• Remove the fibres and wash the roots covered with mycelium (yeast).

Preparation of attiéké
• Prepare 70 kg of cassava paste and 7 kg of leaven. Mix the paste
and the leaven and add about 150 ml of palm oil, then mix everything
together.
• Put the mixture into woven vegetable fibre bowls for fermentation and
drain for 2 to 3 days.
• Press the paste in the bags using stone blocks.
• Drain using a large, square, sieve mesh of 1 to 2 mm while removing
some of the fibres.

• Break up the lumps by making grains by hand in a large bowl and give
the particles a smooth, more or less spherical shape.
• Place the semolina in the sun for partial drying out.
• Shake to remove the fibres. Then bake it in a steamer.
• Place the fresh attiéké in bowls, packets or baskets.

27
 6.7 Production of gari

Gari is a dry meal that can be kept for a very long time. A tonne of cassava
tubers can produce 200 to 300 kg of gari.

Preparation
• Prepare the cassava paste, pack into bags and leave it to ferment for
A lot of the 2 to 3 days.
water has to • Press the paste using blocks of stone or a press, until the water stops
be removed to dripping. Note that the surface of the bag should remain moist.
prevent the gari
from becoming
lumpy during
roasting. If the
paste is pressed
too much, the
gari will not cook
properly and will
be floury.
• Drain the dry paste using a sieve while removing some of the fibres.
• Grill or roast the semolina in a pan or on a hot plate.

• After roasting, sieve the gari to remove the large pieces that remain
and size using a bamboo sieve with different mesh sizes, which will give
different qualities of gari.
• Keep them in a clean container (bag or packet) for trading.

28
 6.8 Production of cassava pasta

Ingredients
• 500 g cassava flour
• 5 eggs

Preparation
• Pour the flour onto the work surface. Make a well in the middle, add
the eggs and mix using a fork.
• Once the flour is completely mixed with the eggs, work the pasta by
hand for 15 minutes until it is compact, smooth and elastic.
• Form it into a ball and leave it to rest for 1 hour at room temperature.
Add water • Then, divide the ball into three equal sized pieces. Roll each piece of
if it is dry or pasta through the rollers at the maximum thickness setting, then a
flour if it is too second time on the tightest setting. Roll it through five or six times
sticky. until a fine band of pasta is produced. If necessary, pour flour on the
pasta to stop it sticking. Fold it in half before rolling it through the
machine again.
• Use the pasta dryer or rest the pasta on a cloth for at least 10
minutes, then put it into bags.

29
 6.9 Traditional production of cassava beer
40 kg of cassava tubers are required to make 20 litres of beer.

• Soak the cassava tubers in water for 7 days.

• Peel the roots and grind them to a pulp.
• Add 20 litres of water to the pasta and mix. Leave it to stand for 3 days.
• Filter the fermented juice. Pack the beer into jars or other suitable
containers.

6.10 Traditional production of cassava

spirits

Ingredients for 4 litres at 45% alcohol

• 4 kg of cassava starch
• 1 kg of sorghum grains
• 20 to 30 g of brewer’s yeast

Preparation of sorghum malt

• Sort and clean the sorghum grains.
• Soak in water for 4 days to allow the grains to germinate.
• Dry the germinated grains in the sun for 2 to 3 days.
• Remove the seedlings manually.
• Grind the whole grains (i.e. bark and albumen) to obtain malted sorghum
flour.

30
 Preparation and fermentation of the mash
• Heat 20 litres of water in a large kettle to 40°C. Once the water is
ready, pour it into a sealed container.
• Pour in 4 kg of starch and 0.25 kg of sorghum flour, stirring with a
spatula to prevent lumps forming. Stop once a more or less viscous
liquid has been achieved.
• Heat the mixture to around 50°C for 1 hour. Then allow it to cool.
• Add 20 to 30 g of brewer’s yeast to the mixture.
• Leave the mixture to ferment for 4 days.

Distillation of fermented wort

• Pour the fermented starch in the main barrel and pour water into the
half drum, which will play the role of the refrigerant. Position the drum
at the outlet pipe.
• Heat the starch wort to boiling point. Monitor the temperature and the
amount of cooling water.
• About 10 minutes after boiling, the first drops of alcohol should come
out of the pipe. Monitor the output and replace the container when full.

Despite its higher corrosive power and limited lubricant power,

cassava ethanol is an alternative for some energy needs such as
domestic fuel.

31
 7 SOCIO-ECONOMIC
INDICATORS

Cassava offers considerable advantages in terms of food security with

stable and high yields, even on marginal soils and in conditions with
uncertain rainfall. The labour and production costs required such as
the purchasing of fertilisers, plant protection products and reproduction
material are minimal.

As cassava leaves close in on themselves, the cassava plants can be

left alone. This makes it possible to optimise the use of labour without
endangering the cassava production.

7.1 Production and sale of cassava tubers

The production of cassava roots is a profitable business. The operating
account of 1 hectare of cassava over 3 years is shown below:

Amounts Unit price

Item Year 1 Year 2 Year 3
per hectare (FCFA)

Soil preparation (man/day) 50 1,500 75,000 75,000 75,000

Cutting preparation (man/day) 5 1,500 7,500 7,500 7,500
Planting (man/day) 15 1,500 22,500 22,500 22,500
Maintenance (man/day) 20 1,500 30,000 30,000 30,000
Harvest (man/day) 30 1,500 45,000 45,000 45,000
Purchase of selected cuttings 13,000 20 260,000
Fertiliser (manure in kg) 10,000 15 150,000 150,000
Harvest transport 40 1,500 60,000 60,000 60,000
Total costs 500 000 500 000 500,000 390,000 390,000
Harvest (kg) 30,000 28 840,000 840,000 840,000
Net profit 500 000 500 000 340,000 450,000 450,000

32
 For a plantation of around 10,000 plants in 1 hectare, with a potential yield
of 30 tonnes, the net income would be FCFA 840,000 at FCFA 28 CFA
per kg. In Côte d’Ivoire a 2.5 tonne truck trades between FCFA 100,000
and FCFA 200,000 (including transport).

Given the short shelf life, customers (i.e. processors, retailers) should be
sought from the tenth month to secure firm orders before the harvest
(which is expected at 12 months).

7.2 Production, processing and sale of gari

Gari is a popular food product in Benin; its production is a source of
relatively stable income. The table below shows an account of operation
for the production and trading of 825 kg of gari per week.

Unit price Total

Item Unit Quantity
(FCFA) (FCFA)

Raw materials
Purchase of cassava truck U/2,5t 1 125,000 125,000
Other materials (water & wood) U/2,5t 2,5 5,000 12,500
Subtotal 1 137,500
Peeling M/D 5 1,500 7,500
Washing M/D 1 1,500 1,500
Rasping (at the mill) M/D 6 1,500 9,000
Bagging & pressing M/D 2 1,500 3,000
Sieving/cooking M/D 4 1,500 6,000
Sizing M/D 2 1,500 3,000
Subtotal 2 30,000
Total costs/cassava truck 167,500
Yield 0,3
Production/sale (kg) kg 825 300 247,500
Weekly net profit FCFA 80,000
Annual profit (1 batch a week) FCFA 500 0 00 0 0 3,840,000

This is a profitable activity that provides an income above the minimum wage
for a group of 4 people.

33
 7.3 Production, processing and sale of
attiéké

Attiéké is a widely eaten product in Côte d’Ivoire and in its neighbouring

countries.

Unit price Total

Item Unit Quantity
(FCFA) (FCFA)

Raw materials
Purchase of cassava truck U/2,5t 1 125,000 125,000
Oil Litre 6 1,000 6,000
Other materials (water & wood) U/2,5t 2,5 5,000 12,500
Subtotal 1 143,500
Peeling M/D 5 1,500 7,500
Washing M/D 1 1,500 1,500
Rasping (at the mill) kg 2,500 10 25,000
Bagging & pressing M/D 2 1,500 3,000
Sieving M/D 6 1,500 9,000
Drying M/D 1 1,500 1,500
Sizing M/D 3 1,500 4,500
Cooking M/D 4 1,500 6,000
Subtotal 2 58,000
Total costs/cassava batch 201,500
Yield 0,5
Production/sale (kg) kg 1,250 250 312,500
Net weekly profit FCFA 111,000
Annual profit (1 truck per week) FCFA 500 0 00 0 0 5,328,000

The production and marketing of attiéké can generate over FCFA

5,000,000 in annual profit.

34
8 ADDITIONAL INFORMATION

8.1 Bibliography
Amani, G., Nindjin, C., N’Zué, B., Tschannen, A., Aka, D. (editors),
2007. Potentialités à la transformation du manioc (Manihot esculenta
Crantz) en Afrique de l’Ouest. Actes de l’atelier international UAA-CSRSC-
NRA-I2T, 4-7 June 2007, Abidjan, Côte d’Ivoire, 341 p.

Ayissi Z. 2007. Essai d’élaboration et caractérisation d’un biocarburant

à base de manihot esculenta crantz, Mémoire de Master DIPET II - Univer-
sité de Douala, Cameroun. 120 p.

Bellotti AC. 2002. Arthropod pests. In: Hillocks RJ, Thresh JM, Bellotti
AC, editors. Cassava: Biology, Production and Utilization. CABI Publishing,
Wallingford, UK. pp. 209–235.

Bellotti, AC, Smith, L., and Lapointe, SL. 1999. Recent advances in
Cassava pest management. Annu. Rev. Entomol. 44: 343-70.

Braima J., Yaninek J., Neuenschwander P., Cudjoe A., Modder W.,
Echendu N., Toko M. 2000. Lutte contre les ravageurs du manioc ;
International Institute of Tropical Agriculture, Cotonou, Benin. 38 p.

Buhner S. H. 1998. Sacred and Herbal Healing Beers: The Secrets of

Ancient Fermentation; Siris Books – pp 109-118.

CDDR/SAILD, 2008. Fiche technique – Comment lutter contre les

termites ? Centre de Documentation pour le Développement Rural du
SAILD, Yaoundé, Cameroon.

CDDR, 2006. Fabrication du baton de manioc. Centre de Documentation

pour le Développement Rural, Yaoundé, Cameroon. 6 p.

35
 CIRAD, GRET, MAE, 2002. Mémento de l’agronome. Montpellier :
CIRAD, 1690 p.

James, B., Okechukwu, R., Abass, A., Fannah, S., Maziya-Dixon,

B., Sanni, L., Osei-Sarfoh, A., Fomba, S. and Lukombo, S. 2013.
Production du gari à partir du manioc : Guide illustré à l’intention des
transformateurs de manioc à petite échelle. International Institute of
Tropical Agriculture (IITA) : Ibadan, Nigeria, 24 p.

Janssens M. 2001. Plantes à racines et plantes à tubercules. In: Rae-

maekers R.H., Agriculture en Afrique Tropicale. Ministère des Affaires
Étrangères, du Commerce Extérieur et de la Coopération Internationale,
Bruxelles, Belgium, p. 171-282.

Mahungu, N. M., Tata Hangy, K. W., Bidiaka, S. M., Frangoie, A.

2014. Multiplication de matériel de plantation de manioc et gestion des
maladies et ravageurs, Manuel de formation destiné aux agents de terrain,
International Institute of Tropical Agriculture (IITA), Kinshassa, RDC. 44 p.

N’Zué B., Zohouri Goli P., Djédji C., Tahouo O. 2012. Bien cultiver le
manioc en Côte d’Ivoire ; Centre National de Recherches Agronomiques,
Abidjan, Côte d’Ivoire. 4 p.

PPAAO, FIRCA (2013). Répertoire de procédés et de technologies de

conservation et de transformation du manioc : Abidjan, Côte d’Ivoire. 154 p.

Sotomey, M., Ategbo, E., Mitchikpe, E., Gutierrez, M. Nago, M.

2001. Innovations et diffusion de produits alimentaires en Afrique : l’attiéké
au Bénin. CERNA, CNEARC, CIRAD, 97 p.

USAID/CORAF/SONGHAI. 2011. Manuel de formation - Transforma-

tion du manioc en gari et en farine panifiable de haute qualité en Afrique de
l’Ouest, CORAF/WECARD, Dakar, Senegal. 40 p. (http://usaid.coraf.
org/documents/manioc.pdf) (page seen on 20/02/2015).

36
8.2 Useful contacts
n CENTRE NATIONAL DE RECHERCHE AGRONOMIQUE (CNRA) -
CÔTE D’IVOIRE
Tel.: (+225) 22 48 96 24
Fax: (+225) 22 48 96 11
www.cnra.ci

n INTERNATIONAL INSTITUTE OF TROPICAL AGRICULTURE

IITA-Cameroon
1, Route principale IRAD Nkolbisson
P.O. Box 2008 Messa – Yaoundé
Cameroon
Tel: (+237) 2 223 7434
Fax: (+237) 2 223 7437
E-mail: r.hanna@cgiar.org
www.iita.org

n FONDS INTERPROFESSIONNEL POUR LA RECHERCHE ET LE

CONSEIL AGRICOLES (FIRCA)
Cocody, Deux-Plateaux, 7e Tranche
01 P.O. Box 3726 Abidjan 01
Côte d’Ivoire
Tel: (+225) 22 52 81 81
Fax: (+225) 22 52 81 87
E-mail: firca@firca.ci
www.firca.ci

37
38
In the same collection...

Cocoa production and processing

Kokou Edoh Adabe & E. Lionelle Ngo-Samnick

Construction of solar cookers and driers

Christelle Souriau & David Amelin

How to make a hand pump

Thomas Simb Simb

Improved plantain production

E. Lionelle Ngo-Samnick

Improved technique for hand-crafted

soaps and detergents production
Martial Gervais Oden Bella

Maize production and processing

Maybelline Escalante-Ten Hoopen & Abdou Maïga

Raising geese
Irénée Modeste Bidima

Rattan production and processing

E. Lionelle Ngo-Samnick

Rearing grasscutters
E. Lionelle Ngo-Samnick

39
 Cassava
production and processing

PRO-AGRO is a collection of practical, illustrated guides that are jointly published by

CTA and ISF Cameroun. They are an ideal source of information for farmers, rural
communities and extension workers in tropical and subtropical regions.
This practical guide allows communicators to make simple techniques available to
cassava producers and to improve its production, storage and processing. It stresses
the socio-economic value of this plant and provides information on its production and
processing.

• The Technical Centre for Agricultural and Rural Cooperation (CTA) is a joint
international institution of the African, Caribbean and Pacific (ACP) Group of States
and the European Union (EU). Its mission is to advance food and nutritional security,
increase prosperity and encourage sound natural resource management in ACP
countries. It provides access to information and knowledge, facilitates policy dialogue
and strengthens the capacity of agricultural and rural development institutions and
communities. CTA operates under the framework of the Cotonou Agreement and is
funded by the EU.

• Engineers without Borders (EWB) is a network of professionals in more than

57 countries to promote human development through improved access to scientific
and technical knowledge. In Cameroon, EWB works together with local people to
improve their livelihoods and strengthen their technical capacity by sharing and
diffusing information adapted to their needs.

View publication stats