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.
Positive or neutral impact
Positive or neutral impact
ORG specific text
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total cost for waxing
Marginal rate of return when compared to unwaxed roots.
Estimated investment cost for an “all-inclusive” packhouse or processing centre, including water supply
Open source / open access
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.
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.
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.
This process extends the shelf-life of cassava roots to about 14 days or more, enhances their marketability, and reduces post-harvest losses.
Last updated on 22 May 2024