Developing cassava's potential
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CTA. 1988. Developing cassava's potential. Spore 13. CTA, Wageningen, The Netherlands.
Permanent link to cite or share this item: https://hdl.handle.net/10568/44787
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The food and income demands of the Philippines' growing population has led its government to pay particular attention to cassava. This crop was singled out because of its high yield potential, its adaptability to differing production systems and its...
The food and income demands of the Philippines' growing population has led its government to pay particular attention to cassava. This crop was singled out because of its high yield potential, its adaptability to differing production systems and its importance as a source of food, animal feed and industrial products. Work is being directed at all aspects of improving cassava production, storage and processing and work at the Visayas State College of Agriculture has led to the development of several new cassava food products. Non-fermented food products such as cassava chips and cassava shrimp sticks have been developed along with a number of food products ideal for cottage industries such as cassava bread, suman (grated cassava mixed with sugar and coconut milk) and polvoron (cassava flour mixed with skim milk, margarine and sugar). Work on enriching cassava animal feeds with protein supplements is also continuing since cassava chips alone cannot totally replace protein concentrates in feed rations. Additionally, researchers have managed to substitute cassava flour for wheat flour in the production of soy sauce and tests reveal no loss of palatability in this method. This success has not only increased the range of uses for cassava but has also reduced dependence on expensive imported wheat flour. Source: Cassava newsletter Volume 11 No. 1, April 1987 For more details, contact: CIAT Apartado Aereo 6713 Cali COLOMBIA
SubjectsCROP PRODUCTION AND PROTECTION;
- CTA Spore (English)