Cassava Utilization, Storage and Small-scale Processing

By A. Westby. 2002

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Aflatoxin and fumonisin contamination of cassava products and maize grain from markets in Tanzania and republic of the Congo (2009, methodology): “Cassava chips and flour were processed by the traditional method, cassava roots were manually peeled, chipped, and sometimes fermented, and finally manually pounded, sun dried, and stored (Westby et al., 2002).”
Postharvest Handling and Storage of Fresh Cassava Root and Products: a Review (2015, methodology): “Some methods such as burying the root in the soil and pilling the root in heaps with constant watering were also exploited (Westby 2002).”
International research on cassava photosynthesis, productivity, eco-physiology, and responses to environmental stresses in the tropics (2006, background): “…whether prepared fresh (in the case of sweet cultivars low in cyanogenic glycosides) or after processing into dry products such as flour, starch, and animal feed (in the case of bitter cultivars high in cyanogenic glycosides, see Durfour 1988, Essers 1995, Balagopalan 2002, Westby 2002).”