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Chapter 5 - Processing of Roots and Tubers

2007-1-9 · Cassava is the most perishable of roots and tubers and can deteriorate within two or three days after harvesting (see section 4.1). Additionally, the roots need to have the cyanogenic glucocides reduced to a level which is acceptable and safe for consumption.

CASSAVA DEVELOPMENT IN NIGERIA - Home | Food and ...

2006-12-11 · On the basis of current projections, it is expected that by 2020, over 60 percent of global cassava production will be in sub-Saharan Africa, where economic growth will be slow but population growth fast. Cassava, therefore, will be a favoured source of cheap carbohydrates in the countryside and will also continue to serve as a food security crop.

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Storci Spa: Pasta production lines, pasta production equipment

Fresh pasta lines The production of fresh pasta is a process that many pasta equipment manufacturers consider fully-developed a long time ago. Storci Spa disagrees and is ready to accept new challenges offered by the market: fresh pasta is just one of them.

5 Things You Need to Know About Cassava Flour

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