Africa: Manual machine reduces labor input in processing high quality cassava chips. Cassava processing technologies for farmers in Tanzania
Date: 03/04/2006
Introduction:
In the Lake Zone of Tanzania, cassava is mainly consumed in two forms; udaga, a dried product made from heap-fermented roots; and makopa, dried whole roots. These are processed into flour and consumed as a stiff porridge (ugali) in both rural and urban areas. These traditional products have the advantage that they can be produced relatively cheaply using little equipment. However, the two major drawbacks associated with them are that: (i) the flour is not of a high enough quality for use in other food products (e.g., bakery products) and (ii) the methods used are labor intensive.
It has been suggested (Kapinga et al. 1998) that the few methods currently available for processing roots and tubers limit these crops from reaching their full potential as a source of both food and income. Development and introduction of new processing technologies offers the potential to improve access to markets for cassava producers thereby increasing their incomes. [….] The initial technological interventions of the project have included promotion of improved drying techniques and piloting of a hand-driven chipping machine. The small cassava chips produced by the manual machine dry quickly, are of high quality, and reduce the labor input involved in processing.
Release date: March 2002Source: Ph Action News - The Newsletter of the global Post-harvest Forum No. 5
