Expanding cassava production and accelerating commercialization Utökad produktion av kassava och snabbare

kommersialisering – från förädling till produktutveckling

Synthesis Magnus Jirström

CATISA

Linley Chiwona Karltun

Synthesis - Cassava project

1. Importance of cassava in Africa 2. West African cassava transformation 3. Southern African transformation 4. Recent research led by SLU as part of

the Swedish Government’s support to research on food security

5. Future prospects

1. Importance of Cassava in Africa

• Food security • Africa’s #2 food staple, 200 million consumers • low-cost starch • drought tolerant • flexibility seasonally and across years

• Economic growth • Processing and trade • Livestock feed • Industrial starches

Cassava about the Top

And Bottom view

Leaves: 25% protein

Roots: 90% carbohydrate

Africa’s cassava belt

Cassava production (t/ha)

0

2000

4000

6000

8000

10000

12000

14000

16000

18000

1994 1995 1996 1997 1998 1999 2000 2001 2002 2003 2004

Asia Latin America Africa

Improved varieties need to move to farmers’ fields

Breeding is Key - Development and Diffusion of the TMS Varieties in Nigeria

• Breeding research: 1930’s – 1970’s

• TMS varieties, which were released to farmers in 1977

• high-yielding TMS varieties boost cassava yield by 40%

Industrial Applications Many..

1. Cassava Flour – Bakery and Confectionery 2. Cassava Chips/pellets & leaves – Livestock feeds 3. Sweeteners – Food industry 4. Starch – paper, wood, oil, and textile industry 5. Ethanol – distilleries, pharmaceuticals

Food and Beverage

Starch

Ethanol

Animal Feed

Paper

Textile

CASSAVA Deg. Plastics Wood

11

Long lags for R&D and technology adoption are typical in agriculture

Trends in Zambian Cassava Production

Source: CSO Post Harvest Surveys. The figure for 1990's average data from 1990/91 to 1993/94. The figures for the early 2000’s average data from 2000/01 to 2004/05.

early 1990's early 2000's differenceCassava production

a. households growing cassava (%)Dual-staple zone 84% 92% 7%Mixed-staple zones 43% 55% 13%Maize belt 2% 5% 3%All Zambia 36% 42% 6%

b. quantity harvested (kg/hh)Dual-staple zone 803 1,434 631Mixed-staple zones 334 603 269Maize belt 243 340 97All Zambia 575 1,142 567

Cassava commercializationa. percent of cassava-growing households who sell some production

Dual-staple zone 11% 25% 14%Mixed-staple zones 10% 19% 10%Maize belt 25% 21% -3%All Zambia 11% 23% 12%

b. quantity sold (kg/hh)Dual-staple zone 40 131 91Mixed-staple zones 31 65 34Maize belt 98 80 -18All Zambia 38 109 70

Improved cassava varieties double and triple yields

Variety Released Yield (tons/ha)

Taste

1. Bangweulu 1993 31 Bitter 2. Kapumba 1993 22 Sweet 3. Nalumino 1993 29 Sweet/cool 4. Mweru 2000 41 Sweet 5. Chila 2000 35 Bitter 6. Tanganyika 2000 36 Sweet 7. Kampolombo 2000 39 Sweet Traditional 1600 7 Bitter

Food staple zones in the three-country region Malawi – Mozambique - Zambia

Source: Haggblade & Nielson 2007, p. 13. Country labels added.

Mozambique

Cassava is drought-resistant

0

200

400

600

800

1,000

1,200

1,400

1,600

1,800

2,000

1965

1970

1975

1980

1985

1990

1995

2000

2005

prod

uctio

n ('0

00 to

ns)

maize

cassava

Cassava is drought-resistant

• So cassava production is stable from one year to the next.

• Maize production, in contrast, varies wildly from one year to the next, along with fluctuations in rainfall.

• If global warming and regional climate change indeed leads to more frequent droughts in the region, then cassava’s importance in moderating food shortfalls will increase.

Deficit zone

Food security enhancing hot spot

Staple food trade flow

Towards effective production, product diversification, quality assurance

1 – Basic survey to disclose the following a – what is grown? b – what is generally known about the grown landraces/cultivars? c – which are used for which products? d – how are the products produced (description of processing)? e – what are the general characteristics of each product? f – what is known (can be shown through analysis) about product food safety? g - what is the situation concerning commercial production and marketing?

Nyirenda, D.B., Chiwona-Karltun, L., Chitundu, M., Haggblade, S. and Brimer, L. (2011). Chemical food safety of cassava products in regions adopting cassava production and processing – experience from Southern Africa. Food and Chemical Toxicology 49, 607-612

Haggblade, S., Andersson Djurfeldt, A., Banda Nyrendah, D., Bergman-Lodin, J., Brimer, L., Chitundu, M., Chiwona-Karltun, L., Cuambe, C., Dolislager, M., Donovan, C., Droppelmann, K., Jirström, M., Mudema, J., Kambwea, E., Kambewa, P., Nielson, H., Nyembe, M., Salegua, V.A., Tomo, A. and Weber, M. (2012). Cassava Commercialization in Southeastern Africa. Journal of Agribusiness in Developing and Emerging Economies. 2(1), 4-40.

On the basis of the information gathered a new more detailed survey of cassava cultivars was performed

First study period of CATISA and its results

Product specification; area of origin CNp (mg HCN equiv./kg d.w. Traditionally soaked cassava chips (Zambia) Western region 120 Fermented flour (Malawi) 200 Depwere flour (Malawi) 140 Unspecified flour (Malawi)

As recent as 2007 it was not so difficult to find problematic samples in Zambia and Malawi:

The classical problem when speaking cassava is the occurrence of cyanogenic glycosides

Natural plant toxins

And these are toxic levels!

63

The purpose of a second survey was: • To investigate the dynamics (changes) in landraces/cultivars used

• To disclose the reasoning for keeping cultivars or to skip them, respectively

• To disclose changes in products and product processing if any

• To thereby get a solid background for further product and processing development

INFORMATION OBTAINED ON THE CASSAVA VARIETIES

1. Information on the source and description of the cassava varieties

CASSAVA VARIETIES

PART A: INFORMATION ON THE SOURCE PART B: INFORMATION ON THE DESCRIPTION Source Local/Hybrid Institution which

introduced the variety

Characteristics of the leaves and stalks/stems

Characteristics of the tubers outer covers

Resistance to disease and drought tolerance

Kampolombo

MST Varieties –Kasama Roots and Tubers Res Center

Hybrid and sweet variety

FODIS Large brown leaves

Large light brown tubers

Become less disease resistant after growing for a longer period (4Years). Less drought tolerant

Bangweulu Same as above

Hybrid and bitter variety

FODIS Purplish leaves Brown tubers Less disease resistant and less drought tolerant

Chila

Same as above

Hybrid and a slightly bitter variety

FODIS Green leaves Light brown tubers

Disease tolerant but attacked by ants, a bit drought tolerant

Mweru Same as above

Hybrid and sweet variety

FODIS Brown stem Medium brownish tubers

Disease tolerant and not drought tolerant

Mweulu Tanzania Local and sweet variety

Chinsali District Green thin leaves, reddish stalks

Brown outer cover but reddish tubers

Disease resistant and drought tolerant

Tanganyika Tanzania Local and sweet variety

Chinsali District Light green leaves, whitish stalks

Whitish tubers Disease resistant and drought tolerant

Nalumino

MST Varieties –Kasama Roots and

Hybrid FODIS Light brownish leaves, brown stalks

Large brown tubers

Disease resistant and attacked by ants during drought.

1. Information on the preference and use of the cassava varieties

CASSAVA VARIETY

PART C: INFORMATION ON THE PREFERENCE AND USE PREFERENCE USE

Liking of the variety

Reason(s) for liking the variety How the variety is used

Kampolombo

Yes

The leaves are nice for relish), the tubers can be cooked fresh because they are sweet and milled dried tuber make a nice cassava mealie meal for Nshima.

The fresh tuber can be eaten raw, cooked or roasted. The fresh leaves can be pound and cooked as relish. The dried tubers can be stored up to six months and milled into cassava mealie-meal and flour.

Bangweulu

Yes The tubers are bigger and more starchy but bitter

The dried tubers can be milled into cassava mealie-meal and flour. The tubers cannot be eaten raw but can be roasted after soaking.

Chila Yes

High yield but is bitter

The dried tubers can be milled into mealie-meal and flour. The tubers cannot be eaten raw but can be cooked or roasted after soaking. The fresh leaves can be pound and cooked as relish.

Mweru

Yes

Tubers are starchy and high yielding and sweet

The fresh tuber can be eaten raw, cooked or roasted. The fresh leaves can be pound and cooked as relish. The dried tubers can be milled into mealie-meal and flour.

Mweulu- local

Yes

Gives high yields and it’s not bitter

The fresh tuber can be eaten raw, cooked or roasted. The fresh leaves can be pound and cooked as relish. The dried tubers can be milled into mealie-meal and flour.

Tanganyika Yes Tubers can be cooked fresh, are sweet

Can be eaten raw, cooked or roasted. Milled into mealie meal and flour.

Nalumino

Yes

The tubers grow bigger (After 2 years) and give a high yield and are

The fresh tuber can be eaten raw, cooked or roasted. The fresh leaves can be pound and cooked as relish. The dried tubers can be

CASSAVA VARIETY PART C: INFORMATION ON THE PROCESSING METHODS AND STORAGE

PROCESSING METHODS STORAGE

Method(s) Used Reason(s) for using this/these method(s)

Storage of flour and dried cassava products

Shelf life of flour and dried cassava products

Kampolombo Chipping, Grating or Soaking

Soaking method; people just like it.

Dried cassava products are stored in sacks, store for longer. The flour is stored in plastic packages – store for shorter period.

Dried products can stay for a longer time without being attacked by weevils while flour can be stored for 6-10 months.

Bangweulu

Soaking. To increase the yield, Bangweulu after soaking, can be mixed with pounded chips of any sweet variety prior to drying.

To remove cyanides and give fermented flavour

Chila Soaking method; for mealie meal. Chipping; for flour.

Mweru Chipping, Grating or Soaking

Soaking for fermented taste

Mweulu

Chipping, Soaking Nshima prepared chipped mealie meal is thick just like maize. Nshima form soaked cassava is slippery and hold the stomach for a longer time.

Tanganyika Chipping. However, the chips can soaked for a day( If they taste bitter) prior to drying

Nshima prepared from this cassava mealie-meal tastes like maize meal.

Nalumino Chipping, Soaking For fermented taste

Manyokola

•Information on the processing methods and storage of the varieties

To choose cultivars for optimal product development

physiochemical properties must be known

So the following investiations has been undertaken: • Proximate analysis (crude protein etc)

• Minerals

• Total cyanogens (toxins)

• Viscoelastic

Of different cultivars

And since cassava roots and their products do not show any significant levels of the

mycotoxins aflatoxins – in contrast to maize -

Constraints for Commercialisation

Women at Lower-end of Value Chain Hand Peeling

Deep yellow Yellow Cream White

Useful nutritional – cooking characteristics ß-carotene in cassava tuberous roots

Future Prospects • continued and increased plant breeding needed to meet

higher demands for harvest yield, product diversification and new cultivation situations (environment, pathogens, nutrients etc.)

• for effective plant breeding interactions between breeders, farmers, food processing entrepreneurs as well as non-food market actors are essential (e.g. feed and industrial uses

• Marketing and processing constraints emerge following production surges

• Future efforts need to include focus more on production, processing, and marketing

DADTCO and SAB Breweries invest in Cassava as a raw material in Mozambique

2012

Support & Policies for Cassava are Key