Making high-quality cassava flour
| dc.creator | FAO | |
| dc.date | 2023-04-27T13:06:52Z | |
| dc.date | 2023-04-27T13:06:52Z | |
| dc.date | 2010 | |
| dc.date | 2019-05-06T14:33:26.0000000Z | |
| dc.date.accessioned | 2026-06-27T23:40:18Z | |
| dc.description | Cassava is not fully utilized in Eastern Africa compared to West Africa (Nigeria, Ghana). Cassava is drought tolerant, easy to grow and simple to harvest. All parts of the cassava plant are valuable. Cassava leaves can be used to make soup or as feed for livestock, the stems can be used for planting more cassava, for mushroom production or as firewood, the root can be cooked and eaten fresh or processed into flour. Highquality cassava flour is made within a day of harvesting the root. The manual attached gives steps in processing high quality cassava by small holder farmers. | |
| dc.format | 3p. | |
| dc.format | application/pdf | |
| dc.identifier | https://openknowledge.fao.org/handle/20.500.14283/CA4507EN | |
| dc.identifier | http://www.fao.org/3/ca4507en/ca4507en.pdf | |
| dc.identifier.uri | http://hdl.handle.net/123456789/288097 | |
| dc.language | English | |
| dc.publisher | FAO ; | |
| dc.rights | FAO | |
| dc.title | Making high-quality cassava flour | |
| dc.type | Document |