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Author : Anonim
Publisher : IITA
Page : 148 pages
File Size : 53,9 Mb
Release : 2006
Category : Agricultural machinery
ISBN : 9781312718
Author : Anonim
Publisher : IITA
Page : 188 pages
File Size : 53,5 Mb
Release : 2000
Category : Cassava
ISBN : 9781311622
Author : Anonim
Publisher : CIAT
Page : 292 pages
File Size : 50,5 Mb
Release : 2024-07-02
Category : Electronic
ISBN : 8210379456XXX
Author : Anonim
Publisher : IITA
Page : 220 pages
File Size : 42,9 Mb
Release : 2000
Category : Cassava
ISBN : 9781311614
Author : Anonim
Publisher : IITA
Page : 77 pages
File Size : 53,9 Mb
Release : 2024-07-02
Category : Electronic
ISBN : 9789990894110
Author : R. J. Hillocks,J. M. Thresh,Anthony Bellotti
Publisher : CABI
Page : 362 pages
File Size : 53,7 Mb
Release : 2002
Category : Technology & Engineering
ISBN : 0851998836
Cassava is a major tropical tuber crop found throughout the tropics (India, Oceania, Africa and Latin America). Hitherto, there has been no single text covering all aspects of cassava biology, production and utilization. This book fills that gap, representing the first comprehensive research level overview of this main staple crop. Chapters are written by leading experts in this field from all continents. The book is suitable for those working and researching in cassava, in both developed and developing countries, as well as advanced students.
Author : Matthew Chidozie Ogwu,Sylvester Chibueze Izah,Alfredo Augusto Cunha Alves,Suresh Babu
Publisher : Elsevier
Page : 476 pages
File Size : 44,8 Mb
Release : 2024-06-21
Category : Technology & Engineering
ISBN : 9780443217463
Sustainable Cassava: Production, Processing, Trade, Consumption and Waste Management Strategies presents viable approaches to promote sustainability in this globally important crop, enabling future generations to benefit. Providing key insights to enhance production while limiting environmental impact, this book provides readers with foundational understanding of growing and utilizing Cassava. Cassava (Manihot Mill. species Euphorbiaceae) is a staple crop in tropical and subtropical regions of the world with diverse food and non-food value. It is a principal energy source but may be fortified to provide improved nutritional status for consumers as well as for the production of value-added products. With the growing human population, there is a need to increase global production and efficiency in trade, diversify and ensure safe consumption, maximize utilization of all cassava processing wastes, and add value to the cassava production chain through sustainable practices Presented in three parts, the first addresses cassava diversity and distribution, sustainable production and cultivation practices, and root processing innovations of the crop. Cassava trade policies and economic value chains, food safety and use of cassava, and agro-industrial cassava products are addressed in the second part. The third part focuses on bioeconomy aspects, cassava waste quality assessment, toxicology, sanitary practices, environmental risk assessment as well as sustainable management strategies for cassava waste using biotechnological and industrial advances. Addressing the need for a unified and standardized approach for the trade, management, and utilization of cassava genetic resources, finished products, and cassava processing wastes, the book also explores policy and governance structure for addressing environmental and economic issues emanating from their use. In the lens of globalization, climate change adaptation and mitigation, and sustainable development, the contents of this book will promote the adoption of novel and advanced practices in cassava cultivation and production, harvest, use, and waste recovery or reduction and contribute to global cooling efforts. Presents best practices and ideas from around the world, including technological advances for Cassava production and use Focuses on sustainability throughout the lifecycle Provides insights translatable to other tuber crops for further enhanced sustainable food security
Author : Felix I. Nweke
Publisher : IITA
Page : 76 pages
File Size : 43,7 Mb
Release : 1996
Category : Cassava
ISBN : 9789781311048
Introduction; Cassava production circumstances; Prospects for cassava land area expansion; Prospects of increase in yield; Summary of observations.
Author : Felix I. Nweke
Publisher : IITA
Page : 66 pages
File Size : 52,9 Mb
Release : 1999
Category : Cassava
ISBN : 9789781311581
Author : Francis P. Molinari
Publisher : Nova Science Publishers
Page : 0 pages
File Size : 50,7 Mb
Release : 2014
Category : Cassava
ISBN : 1633210316
Cassava is the most important of the root crops in the tropics and ranks fourth after rice, sugarcane and maize as a source of calorie for human needs. Since its introduction into Africa in the 16th century, cassava has spread throughout sub-Saharan Africa to become one of the dominant starchy staples in the diet of the people. Cassava is a major staple for about half of the Nigerian population and nearly 50 million tonnes of fresh cassava is produced annually in the country. This quantity is enough to meet the calorie requirement of 50 million people at about 200 calories per day. Cassava is important not just as a subsistence or food security crop, but also as a main source of cash income for producing households. Its production and processing provide employment and income for the rural poor, especially women and children. This book discusses the environmental impact cassava may have; the functional and nutritional characterization of cassava flour; cassava bread; other food products developed from using cassava roots and its derivatives; and cassava varieties and their breeding status.
Author : L. O. Sanni
Publisher : IITA
Page : 204 pages
File Size : 43,5 Mb
Release : 2007
Category : Cassava
ISBN : 9781312653
Author : Muhammad Siddiq,Mark A. Uebersax
Publisher : John Wiley & Sons
Page : 1104 pages
File Size : 53,6 Mb
Release : 2018-02-14
Category : Technology & Engineering
ISBN : 9781119098959
Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. Handbook of Vegetables and Vegetable Processing, Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, pulse-electric field, membrane separation, and ohmic heating). It also offers in-depth coverage of processing, packaging, and the nutritional quality of vegetables as well as information on a broader spectrum of vegetable production and processing science and technology. Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives, and textured vegetable proteins This important book will appeal to anyone studying or involved in food technology, food science, food packaging, applied nutrition, biosystems and agricultural engineering, biotechnology, horticulture, food biochemistry, plant biology, and postharvest physiology.
Author : D. Dufour,G. M. O'Brien,Rupert Best
Publisher : CIAT
Page : 413 pages
File Size : 50,6 Mb
Release : 1996
Category : Cassava
ISBN : 9789589439883
Author : M. R. Grace
Publisher : Unknown
Page : 188 pages
File Size : 52,9 Mb
Release : 1977
Category : Technology & Engineering
ISBN : UIUC:30112020096381
Cassava is second only to sweet potatoes as the most important starchy root crop of the tropics. Cassava refers to roots of the plant, whereas tapioca denotes baked products of cassava flour. The plant grows easily, has large yields, and is little affected by diseases and pests. The plant, grown for edible tubers, is a staple food in many tropical countries, an important source of starch, and valuable as a famine relief crop. Industrial use of the crop is expanding. Cassava products are used for bath human and animal consumption. Discussion includes cultivation practices, processing operations for flour and starch, baked tapioca products, starch factories, product utilization, quality control, world trade, and predictions of future industrial developments and uses.
Author : Clarissa Klein
Publisher : Unknown
Page : 0 pages
File Size : 53,8 Mb
Release : 2017
Category : Cassava
ISBN : 1536102911
Cassava produces about 10 times more carbohydrates than most cereals per unit area, and are ideal for production in marginal and drought prone areas. Cassava, which originated from tropical South America, is a perennial woody shrub with an edible root, which today is grown in tropical and subtropical regions of the world where it provides energy food and serves as a veritable source of food and income for over a billion people. This handbook provides new research on the production, consumption and potential uses of cassava.