This is a series cassava training courses produced by CATAS. The training course is designed to provide participants with an in-depth understanding of cassava processing technology and its value chain. The course covers a range of topics, including the cultivation techniques of edible cassava varieties, baking and cooking of cassava food, post-harvest preservation technology, and the utilization of cassava for the production of alcohol and starch. The course begins with an introduction to the edible cassava varieties and their characteristics. Participants will learn about the cultivation techniques required to grow high-quality cassava, including planting, weeding, and harvesting. The course then focuses on the baking and cooking of cassava food products, with a particular emphasis on traditional cassava dishes and their preparation methods. The course also includes case studies of cassava alcohol and starch processing enterprises. Participants will learn about the different production processes involved in these industries, as well as the challenges and opportunities faced by businesses operating in this field. In addition to the above topics, the course also covers post-harvest preservation technology and the utilization of cassava waste for animal feed and other applications. Participants will learn about different techniques for preserving cassava, including drying and fermentation. Overall, the training course on cassava food processing technology is designed to provide participants with a comprehensive understanding of the cassava value chain and the processes involved in producing high-quality cassava food products. The course is particularly relevant for individuals and businesses involved in cassava production and processing in developing countries. By improving their knowledge and skills in cassava processing, participants will be better equipped to produce high-quality cassava products and access new market opportunities.
Training Course on Cassava Food Processing Technology for Developing Countries