ABSTRACT
New uses and processes for cassava Keith Tomlins and Ben Bennett, Natural Resources Institute, University of Greenwich, UK
1 Introduction
2 Current and developing cassava production and use
3 New products from cassava: the case of High Quality Cassava Flour (HQCF) in Africa
4 Summary and future trends
5 Conclusion
6 Where to look for further information
7 Acknowledgements
8 References
This chapter addresses the questions of what cassava is currently used for and what new processes might be introduced that promote greater utilisation, particularly products from small-scale farmers. Using the example of High Quality Cassava Flour (HQCF) in Africa, a framework of enabling factors that might help promoters of new technologies achieve sustainability is discussed. From this we highlight the key drivers of new uses and processes of cassava. Finally, we consider what new opportunities might arise from the research activity currently underway and highlight how actors might respond to these new approaches and norms.
