CASSAVA HANDBOOK - Ministry of II...Cooperation Cassava Project Phase II CASSAVA HANDBOOK. Contents...

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Transcript of CASSAVA HANDBOOK - Ministry of II...Cooperation Cassava Project Phase II CASSAVA HANDBOOK. Contents...

  • Phnom Penh, Cambodia

    March 2015

    Supported by: China-Cambodia-UNDP TrilateralCooperation Cassava Project Phase II

    CASSAVA HANDBOOK

  • ContentsChapter I: Overall overview of cassava production, processing and exports, and its impacts on the

    environment.................................................................................................................................................41. Introduction....................................................................................................................................... 42. Current conditions of the cultivation, processing and exports of Cambodian cassava .....................6

    2.1 Present situation of cassava production in Cambodia ...............................................................62.2 Present situation of cassava processing ...................................................................................72.3 Local cassava market and its export potential.......................................................................... 9

    3. Constraints in production, processing and exports of Cambodian cassava.....................................103.1 Constraint in the production of cassava .................................................................................103.2 Constraints in cassava processing...........................................................................................123.3 Constraints in export of cassava to international market ......................................................13

    4. Environmental impacts from the production and processing of cassava ........................................134.1 Impacts from cassava production............................................................................................134.2 Impacts from cassava processing ............................................................................................14

    Chapter II: Improved management practices for cassava production ................................................181. Recommended cassava varieties for Cambodia ..............................................................................18

    1.1 Introduction.............................................................................................................................181.2 Cassava as a crop ....................................................................................................................181.3 Variety recommendation.........................................................................................................19

    2. Production and storage of healthy cassava planting materials .......................................................212.1 Introduction.............................................................................................................................212.2 Production ...............................................................................................................................212.3 Storage ....................................................................................................................................23

    3. Land preparation and soil erosion control.......................................................................................233.1 Introduction.............................................................................................................................233.2 Land preparation .....................................................................................................................233.3 Preparation of planting beds ...................................................................................................243.4 Soil erosion control .................................................................................................................26

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    4. Planting, weeding and harvesting of cassava ..................................................................................274.1 Introduction.............................................................................................................................274.2 Planting ...................................................................................................................................274.3 Weeding ..................................................................................................................................294.4 Harvesting and storage............................................................................................................30

    5. Integrated nutrient management in cassava production ..................................................................315.1 Introduction.............................................................................................................................315.2 Type of fertilizer .....................................................................................................................31

    6. Cassava intercropping systems .......................................................................................................336.1 Introduction.............................................................................................................................336.2 Type of cassava intercropping systems ..................................................................................346.3 Advantage and disadvantage...................................................................................................356.4 Selection of most appropriate intercropping for cassava ........................................................366.5 Improvements in Cassava Intercropping Systems ..................................................................37

    7. Major pests and diseases in cassava production and their controls.................................................407.1 Introduction.............................................................................................................................407.2 Management of major insects .................................................................................................407.3 Management of major Diseases ..............................................................................................44

    8. Enhancing cassava productivity through farmer participatory research .........................................468.1 Introduction.............................................................................................................................468.2 Farmer participatory research ................................................................................................47

    Chapter III: On-farm cassava utilization, cassava processing and exports ........................................501. Nutritional values of cassava and the use of cassava roots for food and industrialized products ...50

    1.1 Introduction.............................................................................................................................501.2 Nutritional values of cassava leaves .......................................................................................501.3 Nutritional values of cassava roots .........................................................................................511.4 Anti-nutrient in cassava ..........................................................................................................541.5 The use of cassava for food and industry................................................................................56

    2. Use of cassava leaves and roots for animal production ..................................................................572.1 Introduction.............................................................................................................................572.2 The use of cassava leaves........................................................................................................58

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    2.3 The use of cassava roots..........................................................................................................593. Production chain of noodle and sago ..............................................................................................61

    3.1 Introduction.............................................................................................................................613.2 Noodle processing...................................................................................................................613.3 Sago processing.............................................................................................................................63

    4. Production chain of tapioca wet-starch ...........................................................................................664.1 Introduction.............................................................................................................................664.2 Cassava wet starch processing ................................................................................................66

    5. Storage and storing conditions for cassava products ......................................................................695.1 Introduction.............................................................................................................................695.2 Factors affecting the quality of cassava products ...................................................................705.3 Storing conditions ...................................................................................................................71

    6. Waste and waste management in cassava processing (medium and large).....................................726.1 Introduction.............................................................................................................................726.2 Type of w