Cassava: An Emerging Food Product :The consequence of its popularity
technology and equipment. The production of ‘gari’ has achieved the above qualities that are essential to gain commercial success. Fermentation is known to improve food taste and aroma. The cassava tuber bland taste has made it amenable to modifications to suite acquired tastes in different geographical places.
Outlook:
It is important to note that cassava is the benchmark for food security as it is affordable by the poor, in the poorer regions as demand and supply are balanced. There is however progress in the mechanizations in processing and diversification in the uses of cassava that may threaten this benchmark status of cassava. The production of ‘gari’ in mechanized systems is one example of commercializing cassava. In many countries notably Asia and South America there are efforts to make a number of products like semi-processed foods, fast foods, snacks or baby weaning foods. The partial or wholly substitution of cassava in wheat bread, the use of cassava flour for making biscuits, gluten free bread, pasta, crackers and tapioca are some of the developments that may make cassava a product of commercial potential. The fortification of cassava meal by the addition of maize flour or by fermentation with maize or soybean, improves the nutritional quality of cassava. The potential of cassava, as a source of animal feed will increase significantly as the mechanization of this food product increases and as the techniques of fortification improve. These activities that utilizes cassava may render economic benefits to the poor but may also create demands that may influence prices with detrimental consequences to the food security of the poor.
Conclusion:
Cassava has risen from slave food designate to that of the elite and will undoubtedly become a world-class commercial food product. This success may unwittingly be to the detriment of the poor who are currently the producers and the consumers. Management and strategic plans should put into place by the producers, with the aim of getting the economic benefits that will result as the commercial success of cassava continues to grow. It is therefore imperative that the success of cassava and the economic benefits that may arise should be converted to actuality to benefit the poor regions that are also the producers.
References:
1-Awoyinka AF, Abegunde VO, Adewusi SR Nutrient content of young cassava leaves and assessment of their acceptance as a green vegetable in Nigeria. Plant Foods Hum Nutr 1995 Jan 47:21-8
2-Taye Babaleye, IITA www.iita.org/crop/cassava.htm
3-Abuye C, Kelbessa U, Wolde-Gebriel S Health effects
Latest Articles