A commitment to cassava

The perishability of cassava and the potential toxicity, due to the presence of cyanogenic glucosides in many varieties, makes processing of this crop essential. A wide variety of processing techniques have traditionally been used throughout Latin America, Africa and Asia to produce a broad range of products, including gari or foo-foo. But, more recently, attention has been particularly focused on introducing relatively fast but safe methods for processing bitter cassava into high quality products which will satisfy the change in consumer trend, particularly in urban areas, for foods that are more convenient. However, despite the increasing importance of cassava as a staple crop, this hardy tropical crop has received far less research and development than cereal staple crops. In addition, it is often neglected in agricultural development policies.

Global cassava production was more than 160 million tonnes in 1999 and could increase a further 30% by 2005. Experts meeting in Rome in April 2000 have agreed that cassava could contribute to increased agricultural transformation and economic growth in developing countries but that the crop would have to become more competitive in domestic and international markets. As a result of the Forum at FAO headquarters, a new initiative known as the Global Development Strategy for Cassava has been launched to develop cassava-based industries and global efforts to identify and stimulate markets.

The development of high-quality cassava flour could help many developing countries reduce their dependence on imported grains, particularly in Africa but also in the Caribbean where bread made entirely from imported wheat dominates the market. Research at IITA in Nigeria, in partnership with the bakery industry, is currently evaluating different combinations of cassava/wheat flour and, in Jamaica, an FAO project has successfully restored demand for a traditional cassava product. After training has been made available through Jamaica's Rural Agricultural Development Authority, Bammy bread, round cakes soaked in coconut milk and grilled, are now being packaged, frozen and exported to Europe and North America, and cassava is now being imported into Jamaica to satisfy increasing demand.

In Latin America, support provided by CIAT has led to an increase in the development and marketing of cassava snack foods, similar to potato chips, as well as frozen 'heat and serve' cassava products. The growing demand for cassava products in Brazil, in particular, has led to the creation of franchising stores throughout the country, such as the group "Casa do Pão de Queijo", which sells cassava cheese bread and coffee.

In Thailand and elsewhere in Asia, where rice is the most popular staple, commercial cassava production has focused on animal feed, mainly in the form of chips and pellets for export. In Africa and Latin America, the domestic market for similar products shows potential for growth although cassava roots and leaves are used in half of Brazils' production of animal feed for pig, poultry and fish farming. However, the main constraint to use of cassava in animal feed is a current lack of reliable supply throughout the year and inconsistent quality. Improving its competitiveness with grain products by lowering the cost of production will be an important focus for future development if cassava is to become an industrial crop.

Cassava also has properties, which make it attractive as a starch for use in speciality food products, for household textiles, such as carpets, and rubber latex, but further research is required for development and marketing in this area (see Tropical starches: a grainy issue).

At present, most cassava roots are consumed or sold close to where they are produced. But at CIAT preservative treatments, such as dipping fresh roots in wax or paraffin, have been developed to extend storage to 3-4 weeks. Processing will continue to be central to the future of the crop although an integrated approach, involving also production and marketing, will be necessary if producers are to take advantage of future market opportunities for traditional and new products (see also Developments 99-5 From Crops to Shops)

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