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CIGR Handbook of Agricultural Engineering, Volume IV Agro Processing Engineering, Chapter 2 Root Crops, Part 2.4 Cassava Storage

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  CIGR Handbook of Agricultural Engineering, Volume IV Agro-Processing Engineering, Chapter 2 Root Crops, Part 2.4 Cassava Storage, pp. 157-182  .(doi:10.13031/2013.36393)
Authors:   L. U. Opara
Keywords:   Section Headings: 2.4.1 General, 2.4.2 Maturity, Harvesting, and Yield, 2.4.3 Handling, Curing, and Packaging, 2.4.4 Storage Environment Requirements, 2.4.5 Postharvest Treatments, 2.4.6 Storage Disorders and Diseases, 2.4.7 Types of Storage Structures, 2.4.8 Agroprocessing of Cassava Roots, 2.4.9 Nutritional and Engineering Properties,

First paragraph: Cassava (Manihot esculenta Crantz) also is called yuc(c)a (Spanish), mandioca (Portuguese), tapioca, manioc (French), and ketella, ubi kayu, or kaspe in Indonesia. Cassava belongs to the family Euphorbiaceae.Many varieties are cultivated in the tropics, including improved high-yield cultivars developed at the International Institute for Tropical Agriculture in Nigeria, Centro International de Agricultura Tropical in Colombia, and other research centers. Several varieties of cassava are cultivated in many parts of the world, and these can be classified into two groups (sweet and bitter) based on the linamarin content of the roots [1]. In practice, the difference between the two groups is often obscure. Each cassava stem usually bears multiple tubers (Fig. 2.42).

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