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Description
(Text)
Cassava (Mannihot esculenta Cranz) is a tropical woody shrub. It is the 6th most consumed crops in the world. In sub-Saharan Africa cassava is the second most important staple food being the major source of food energy providing up to 285 calories per person per day for over 200 million people in the continent and for 500 million people world wide and being cultivated in more than 90 countries. Cassava tubers are extremely perishable. They can be kept in the ground prior to harvesting for up to about 18 months, but once harvested is done, deteriorate begin within 40-72 hours depending up on the type of varieties. The deterioration is caused by physiological changes and subsequently, by rot and decay. There are different techniques that prolong the storage and utilization of cassava is illustrated in this book.
(Author portrait)
Beyene, Tewodros MulualemThe author was born in Awassa town, in the southern parts of Ethiopia. He graduated from University of Awassa, Master of Science in Plant Breeding in 2008. He working at Ethiopian Institute of Agricultural Research/ Jimma Agricultural Research center as coordinator and Associate Researcher on root, fruit and vegetable crops research.
