Cassava: Production and processing

cg.contributor.affiliationIngénieurs Sans Frontières Camerounen_US
cg.coverage.regionACPen_US
cg.coverage.regionAfricaen_US
cg.placeYaoundé, Cameroonen_US
cg.subject.ctaCASSAVAen_US
dc.contributor.authorKouakou, Justinen_US
dc.contributor.authorNanga Nanga, Samuelen_US
dc.contributor.authorPlagne-Ismail, Catherineen_US
dc.contributor.authorPali, Aman Mazaloen_US
dc.contributor.authorOgnakossan, Kukom Edohen_US
dc.date.accessioned2019-04-16T07:14:14Zen_US
dc.date.available2019-04-16T07:14:14Zen_US
dc.identifier.urihttps://hdl.handle.net/10568/100793en_US
dc.titleCassava: Production and processingen_US
dcterms.abstractEaten by both humans and animals, and with more than 20 derivative products, cassava offers considerable opportunities for income and advantages for food security. This versatile shrub is widely used in the food, textiles and other industries. For example, cassava tubers may be sold for preparation into pastries, tapioca, food pasta or chips, while the plant’s by-products include paper, glues and alcohol. Attractively laid out, with step-by-step guides and a wealth of colourful figures, illustrations and tables, this handbook makes simple techniques available to cassava producers, improving production, storage and processing.en_US
dcterms.accessRightsOpen Accessen_US
dcterms.bibliographicCitationKouakou, Justin; Nanga Nanga, Samuel; Plagne-Ismail, Catherine; Pali, Aman Mazalo; Ognakossan, Kukom Edoh. Cassava: Production and processing. 2016. CTA / ISF Cameroon: Yaoundé, Cameroonen_US
dcterms.isPartOfCTA ISF Pro-Agro seriesen_US
dcterms.issued2016-12-31en_US
dcterms.languageenen_US
dcterms.licenseCopyrighted; all rights reserveden_US
dcterms.publisherTechnical Centre for Agricultural and Rural Cooperationen_US
dcterms.publisherISF Cameroonen_US
dcterms.typeExtension Materialen_US

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