Cassava processing: cassava wet flour
| dc.coverage | Ghana | |
| dc.creator | FAO | |
| dc.date | 2023-04-27T13:06:52Z | |
| dc.date | 2023-04-27T13:06:52Z | |
| dc.date | 2006 | |
| dc.date | 2019-05-06T14:57:18.0000000Z | |
| dc.date.accessioned | 2026-06-28T01:03:04Z | |
| dc.description | Cassava (Manihot Esculenta Crantz) is the third most important source of calories in the tropics, after rice and maize. Millions of people depend on cassava in Africa, Asia and Latin America. It is grown by poor farmers, many of them women, often on marginal land. For those people and their families, cassava is vital for both food security and income generation. Cassava is a raw material base for an array of processed products that could effectively increase demand for cassava and contribute to agricultural transformation and economic growth in developing countries. The following technology describes how to obtain cassava flour from cassava tubers. | |
| dc.format | 2p. | |
| dc.format | application/pdf | |
| dc.identifier | https://openknowledge.fao.org/handle/20.500.14283/CA4516EN | |
| dc.identifier | http://www.fao.org/3/ca4516en/ca4516en.pdf | |
| dc.identifier.uri | http://hdl.handle.net/123456789/326168 | |
| dc.language | English | |
| dc.publisher | FAO ; | |
| dc.rights | FAO | |
| dc.title | Cassava processing: cassava wet flour | |
| dc.type | Document |