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

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

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 project

The waxing technology for cassava roots enhances climate resilience by extending cassava’s shelf-life, and aligns with SDGs 2, 8, and 13 by reducing post-harvest losses, improving marketability, and promoting a climate-resilient crop.

For the adoption of the waxing technology for fresh cassava roots by farmers in a project or program, the following activities need to be carried out:

Awareness and Training: Conduct awareness programs and training sessions for farmers on the benefits and process of the waxing technology.
Field Preparation and Cultivation: Guide farmers on the specific agronomic practices required for producing commercially acceptable cassava roots.
Pruning and Harvesting: Train farmers on the correct time and method for pruning the leaves and harvesting the roots to avoid mechanical damage.
Post-Harvest Handling: Provide instructions on how to transport the harvested roots to a pack-house, and the subsequent steps of sorting, washing, weighing, and disinfection.
Waxing: Demonstrate the process of drying and waxing the roots using heated food-grade wax.
Pack-house Operations: If necessary, assist in setting up a pack-house where the post-harvest handling and waxing can take place.
Market Linkages: Help establish market linkages for the farmers to sell their waxed cassava roots.
Monitoring and Evaluation: Regularly monitor the adoption of the technology and evaluate its impact on the farmers’ income and post-harvest losses.

These activities, when planned and executed properly, can ensure the successful adoption of the waxing technology by the farmers in the project.

126 USD/ton

total cost for waxing

32 %

Marginal rate 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

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

Countries where the technology is being tested or has been tested and adopted
Country	Testing ongoing	Tested	Adopted
Tanzania	–No ongoing testing	Tested	Adopted
Uganda	–No ongoing testing	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.