Waxing of fresh cassava roots to extend the shelf-life and increase marketability

Extend shelf-life of fresh cassava

The waxing technology for fresh cassava roots is a comprehensive process that begins right from the field. It involves careful cultivation practices to produce roots that are commercially acceptable in terms of size, shape, and appearance. Prior to harvesting, the leaves of the cassava plants are pruned to avoid mechanical damage. Post-harvest, the roots are transported to a pack-house where they undergo a series of steps including sorting, washing, weighing, and disinfection with an approved fungicide and surfactant. The roots are then dried and a heated food-grade wax is applied.

This technology is TAAT1 validated.

7•7

Scaling readiness: idea maturity 7/9; level of use 7/9

126 USD/ton

total cost for waxing

32 %

Marginal rate of return when compared to unwaxed roots.

3,000—5,000 USD

Estimated investment cost for an “all-inclusive” packhouse or processing centre, including water supply

IP

Open source / open access

Problem

Rapid Deterioration: Fresh cassava roots undergo rapid postharvest physiological deterioration (PPD), usually within two days of harvest. This rapid deterioration leads to a short marketing period and discounted prices, resulting in income losses for growers and traders.
Limited Shelf-life: The shelf-life of fresh cassava roots is typically very short. This leads to significant postharvest losses for farmers, transporters, and traders, and limits the consumption of cassava.
Marketability Issues: The marketability of fresh cassava roots is often compromised due to their size, shape, and appearance. Additionally, damages or injuries to the roots during harvesting can further reduce their marketability and shelf-life.
Food Security Concerns: The short shelf-life of fresh cassava roots poses a challenge to food security, as it limits the availability of the roots for consumption over a longer period.

Solution

Preservation: The waxing process slows down the physiological deterioration of cassava roots, preserving their freshness for an extended period.
Protection: The wax forms a protective layer around the cassava roots, shielding them from physical damages during transportation and handling, thereby improving their marketability.
Extension of Shelf-life: The technology significantly extends the shelf-life of cassava roots, from a typical two days to about 14 days or more.
Food Security: By extending the shelf-life, the technology ensures the availability of cassava roots for a longer period, contributing to food security.
Safe for Consumption: The wax used in the process is safe and approved for use in the country of operation, ensuring that the eating quality and safety of cassava roots are not compromised.

Key points to design your business plan

For Farmers:

To implement the waxing of cassava roots in a farm in Africa, an individual farmer needs to consider the following key steps:

Investment: The estimated investment cost for an “all-inclusive” packhouse or processing centre, including water supply, is $3,000-5,000. This investment cost includes the costs of the basic tools such as waxing basket ($42), waxing pot ($85), gas cylinder ($25), gas refill ($17), grill ($8), gas burner ($8) which are affordable to smallholders.
Materials: The wax ($12.5/ton roots) and the preservative (Thiabendazole, if needed and if approved by the food regulatory authority) are locally available in many countries. The total cost of waxing is $126/ton (all expenses).
Packhouse Construction: A well-constructed packhouse is required to apply the technology. A packhouse is a physical structure where fresh cassava roots are consolidated and subjected to the shelf-life extension treatment(s) prior to distribution to markets outlets.
Packhouse Operations: The activities in a packhouse include weighing, sorting and grading, washing, disinfecting, drying, waxing, packing in crates and loading into a distribution vehicle for marketing. These activities constitute a packhouse operation.
Training: Training is necessary to understand the entire process from field preparation to post-harvest handling. The training typically covers agronomic practices, post-harvest handling, and specific waxing and storage technologies. It’s important to seek out and participate in these training programs to ensure the successful implementation of the waxing process.
Expansion: A packhouse may be simple or modern that involves more advanced operations and facilities. An individual farmer, smallholder farmers’ groups, cooperatives or trader can invest in a simple packhouse. As the business expands and operators gain skills, they can improve, expand or upgrade or build a new modern packhouse depending on the availability of space and financial resources.

Remember, implementing this process requires careful planning and execution, and adherence to the recommended practices to ensure the quality and safety of the cassava roots.

Adults 18 and over: Positive high

The poor: Positive medium

Under 18: Positive low

Women: Positive medium

Climate adaptability: Highly adaptable

Farmer climate change readiness: Significant improvement

Biodiversity: No impact on biodiversity

Carbon footprint: Same amount of carbon released

Environmental health: Greatly improves environmental health

Soil quality: Does not affect soil health and fertility

Water use: Same amount of water used

Countries with a green colour: Tested & adopted
Countries with a bright green colour: Adopted
Countries with a yellow colour: Tested

Countries where the technology has been tested and adopted
Country	Tested	Adopted
Tanzania	Tested	Adopted
Uganda	Tested	Adopted

This technology can be used in the colored agro-ecological zones. Any zones shown in white are not suitable for this technology.

Agro-ecological zones where this technology can be used
AEZ	Subtropic - warm	Subtropic - cool	Tropic - warm	Tropic - cool
Arid
Semiarid
Subhumid
Humid

Source: HarvestChoice/IFPRI 2009

The United Nations Sustainable Development Goals that are applicable to this technology.

Goal 2: zero hunger

Goal 8: decent work and economic growth

The process of using the waxing technology for fresh cassava roots involves several steps:

Field Preparation and Cultivation: The process starts with careful cultivation practices to produce roots that are commercially acceptable in terms of size, shape, and appearance.
Pruning: Prior to harvesting, the leaves of the cassava plants are pruned 6-7 days before to avoid mechanical damage.
Harvesting: The roots are carefully harvested to minimize damage.
Transportation to Pack-house: The harvested roots are carefully transported to a pack-house.
Sorting and Washing: At the pack-house, the roots undergo sorting and washing.
Weighing and Disinfection: The roots are then weighed and disinfected with an approved fungicide and surfactant.
Drying: After disinfection, the roots are dried.
Waxing: Finally, the roots are waxed using heated food-grade wax.