Sustainable Cassava: Production, Processing, Trade, Consumption and Waste Management Strategies presents viable approaches to promote sustainability in this globally important crop, enabling future generations to benefit. Providing key insights to enhance production while limiting environmental impact, this book provides readers with foundational understanding of growing and utilizing Cassava.
Cassava (Manihot Mill. species Euphorbiaceae) is a staple crop in tropical and subtropical regions of the world with diverse food and non-food value. It is a principal energy source but may be fortified to provide improved nutritional status for consumers as well as for the production of value-added products. With the growing human population, there is a need to increase global production and efficiency in trade, diversify and ensure safe consumption, maximize utilization of all cassava processing wastes, and add value to the cassava production chain through sustainable practices
Presented in three parts, the first addresses cassava diversity and distribution, sustainable production and cultivation practices, and root processing innovations of the crop. Cassava trade policies and economic value chains, food safety and use of cassava, and agro-industrial cassava products are addressed in the second part. The third part focuses on bioeconomy aspects, cassava waste quality assessment, toxicology, sanitary practices, environmental risk assessment as well as sustainable management strategies for cassava waste using biotechnological and industrial advances.
Addressing the need for a unified and standardized approach for the trade, management, and utilization of cassava genetic resources, finished products, and cassava processing wastes, the book also explores policy and governance structure for addressing environmental and economic issues emanating from their use.
In the lens of globalization, climate change adaptation and mitigation, and sustainable development, the contents of this book will promote the adoption of novel and advanced practices in cassava cultivation and production, harvest, use, and waste recovery or reduction and contribute to global cooling efforts.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Plant biology, sustainability, and climate change - p. iii 6. Copyright - p. iii 7. Contributors - p. xiii 8. Chapter 1. Sustainable cassava: An overview - p. 1 9. Part I: Cassava diversity, production, and processing - p. 15 10. Chapter 2. Morphological features, physicochemical and microbial characterization of cassava, and its products in the tropics - p. 19 11. Chapter 3. Cassava production and products: Potential sustainable utilization strategies for environmental security - p. 39 12. Chapter 4. Cassava as raw material for sustainable bioeconomy development - p. 57 13. Chapter 5. Threats to cassava cultivation, production, and processing: Global status and sustainable management strategies - p. 75 14. Chapter 6. Integrated weed management in cassava fields - p. 99 15. Chapter 7. The potential of organic waste in improving fire-free cassava cultivation systems in the Brazilian Amazon - p. 117 16. Part II: Sustainable trade, management, and utilization strategies for cassava and cassava processing by-products - p. 132 17. Chapter 8. Business models for the bottom of the pyramid: Frugal innovation applied to solutions for family farming in cassava production - p. 135 18. Chapter 9. Factors determining farmer's engagement with cassava value chains in Lao People's Democratic Republic - p. 153 19. Chapter 10. Thailand's cassava industry: Challenges toward sustainable development - p. 175 20. Chapter 11. Environmental and human health effects of cassava processing and processing waste - p. 203 21. Chapter 12. Socio-economic impacts of cassava processing wastes - p. 221 22. Chapter 13. Valorization of cassava leaves - p. 239 23. Part III: Cassava processing wastes: Quality, toxicology, value addition, and environmental risk assessment - p. 253 24. Chapter 14. Sustainable cassava processing: processes, techniques, wastes, and waste streams - p. 257 25. Chapter 15. Energetic valorization of cassava starch wastewater: trends and potentials - p. 273 26. Chapter 16. Valorization of cassava processing by-products into biofuel for a sustainable environment - p. 291 27. Chapter 17. Biofuel production from cassava processing by-products and processing wastes - p. 311 28. Enzyme production from microorganisms isolated from cassava (Manihot esculenta (Crantz.)) processing wastes - p. 329 29. Chapter 19. Food and feed potentials of cassava peels using fermentation technologies - p. 345 30. Chapter 20. Biofuels: Bioethanol, biogas, and biohydrogen production from cassava peels - p. 361 31. Chapter 21. Sustainable cassava processing techniques to eliminate cyanogenic glycosides - p. 379 32. Chapter 22. Organic acid production from cassava - p. 395 33. Chapter 23. Biosurfactant production from cassava processing wastes - p. 419 34. Definition of important terms - p. 439 35. Index - p. 449
Sustainable Cassava: Production, Processing, Trade, Consumption and Waste Management Strategies presents viable approaches to promote sustainability in this globally important crop, enabling future generations to benefit. Providing key insights to enhance production while limiting environmental impact, this book provides readers with foundational understanding of growing and utilizing Cassava.
Cassava (Manihot Mill. species Euphorbiaceae) is a staple crop in tropical and subtropical regions of the world with diverse food and non-food value. It is a principal energy source but may be fortified to provide improved nutritional status for consumers as well as for the production of value-added products. With the growing human population, there is a need to increase global production and efficiency in trade, diversify and ensure safe consumption, maximize utilization of all cassava processing wastes, and add value to the cassava production chain through sustainable practices
Presented in three parts, the first addresses cassava diversity and distribution, sustainable production and cultivation practices, and root processing innovations of the crop. Cassava trade policies and economic value chains, food safety and use of cassava, and agro-industrial cassava products are addressed in the second part. The third part focuses on bioeconomy aspects, cassava waste quality assessment, toxicology, sanitary practices, environmental risk assessment as well as sustainable management strategies for cassava waste using biotechnological and industrial advances.
Addressing the need for a unified and standardized approach for the trade, management, and utilization of cassava genetic resources, finished products, and cassava processing wastes, the book also explores policy and governance structure for addressing environmental and economic issues emanating from their use.
In the lens of globalization, climate change adaptation and mitigation, and sustainable development, the contents of this book will promote the adoption of novel and advanced practices in cassava cultivation and production, harvest, use, and waste recovery or reduction and contribute to global cooling efforts.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Plant biology, sustainability, and climate change - p. iii 6. Copyright - p. iii 7. Contributors - p. xiii 8. Chapter 1. Sustainable cassava: An overview - p. 1 9. Part I: Cassava diversity, production, and processing - p. 15 10. Chapter 2. Morphological features, physicochemical and microbial characterization of cassava, and its products in the tropics - p. 19 11. Chapter 3. Cassava production and products: Potential sustainable utilization strategies for environmental security - p. 39 12. Chapter 4. Cassava as raw material for sustainable bioeconomy development - p. 57 13. Chapter 5. Threats to cassava cultivation, production, and processing: Global status and sustainable management strategies - p. 75 14. Chapter 6. Integrated weed management in cassava fields - p. 99 15. Chapter 7. The potential of organic waste in improving fire-free cassava cultivation systems in the Brazilian Amazon - p. 117 16. Part II: Sustainable trade, management, and utilization strategies for cassava and cassava processing by-products - p. 132 17. Chapter 8. Business models for the bottom of the pyramid: Frugal innovation applied to solutions for family farming in cassava production - p. 135 18. Chapter 9. Factors determining farmer's engagement with cassava value chains in Lao People's Democratic Republic - p. 153 19. Chapter 10. Thailand's cassava industry: Challenges toward sustainable development - p. 175 20. Chapter 11. Environmental and human health effects of cassava processing and processing waste - p. 203 21. Chapter 12. Socio-economic impacts of cassava processing wastes - p. 221 22. Chapter 13. Valorization of cassava leaves - p. 239 23. Part III: Cassava processing wastes: Quality, toxicology, value addition, and environmental risk assessment - p. 253 24. Chapter 14. Sustainable cassava processing: processes, techniques, wastes, and waste streams - p. 257 25. Chapter 15. Energetic valorization of cassava starch wastewater: trends and potentials - p. 273 26. Chapter 16. Valorization of cassava processing by-products into biofuel for a sustainable environment - p. 291 27. Chapter 17. Biofuel production from cassava processing by-products and processing wastes - p. 311 28. Enzyme production from microorganisms isolated from cassava (Manihot esculenta (Crantz.)) processing wastes - p. 329 29. Chapter 19. Food and feed potentials of cassava peels using fermentation technologies - p. 345 30. Chapter 20. Biofuels: Bioethanol, biogas, and biohydrogen production from cassava peels - p. 361 31. Chapter 21. Sustainable cassava processing techniques to eliminate cyanogenic glycosides - p. 379 32. Chapter 22. Organic acid production from cassava - p. 395 33. Chapter 23. Biosurfactant production from cassava processing wastes - p. 419 34. Definition of important terms - p. 439 35. Index - p. 449
