Cassava (Manihot Esculenta)

Technical Data sheet Cassava (Manihot Esculenta)

It belongs to the family Eurbiaceae, which has tuber-shaped roots. These tubers are consumed cooked and are the food base of many people in continents such as America, Asia and Africa. Its shape is elongated, the skin brownish, has a characteristic woody appearance and its pulp is white. There are multiple varieties of Cassava, however the most consumed are: the Manihot Utilisima and the Manihot Esculenta. Cassava is a food rich incarbohydrates (85%) and poor in fats and proteins, it provides, in a moderate way, vitamins of the B group, Potassium, Magnesium, Calcium, Iron and vitamin C. However, it is very important to rescue that cassava should be consumed only cooked, otherwise it may cause poisoning.

Quality characteristics of fresh cassava paraffin for export

• Minimum diameter of 4 cm.

• Maximum diameter of 10 cm.

• Minimum length of 25 cm.

• Maximum length of 50 cm.

• Maximum percentage of peeling of epidermis: 10 %.

• Peduncle 2.5 cm long.

• Relatively straight.

• Absence of brokenness.

• No mechanical damage caused by insects or rodents.

• Free of stains or fungi

• Paraffin cassava for export packaging

• Total boxes per container: 1386

packaging

The packing of cassava is done once paraffined. It is packed in corrugated cardboard boxes from 18 kgs to 20 kgs, whose dimensions are 22 cm high, 39 cm wide and 49 cm long.

Storage and transport conditions

For the storage and transport of fresh paraffin cassava, the optimum temperature is

0-5 °C (32 -41 °F) and relative humidity of 85 %. Under these conditions the postharvest life of cassava is one to two months.