Brief Product
Description
The cassava root is long andtapered,with a firm;
homogeneous flesh encased in a detachable
rind,
about 1 mm thick,rough and brown on the
outside. Commercialvarietiescan be 5 to *0 cm (2.0 to 3.9
in) indiameterat the top,
and around *5 to *0 cm (5.9
to *1.8.
in) long.
A woodycordonruns along the root\'saxis. The flesh can be chalk-white or yellowish.
Cassava roots are very rich instarchand contain significant amounts of calcium (*0
mg/**0g),
phosphorus (*0 mg/1OOg) and vitamin C (*5 mg/1OOg).
However,they are poor inproteinand othernutrients.
In contrast,
cassava leaves are a good source of protein (rich in lysine) but
deficient in theamino acidmethionineand possiblytryptophan.
Packaging:The Cassava is waxed before
packaging.
It is mainly packaged with corrugated fibre board (CFB) as seen
below.
Uses
Food
Industrial use (animal feed,
ethanol,
flour,
starch,
etc.)"
