International Studies & Programs

Market Access and Zero Waste through a Greener Cassava Processing System

This GCFSI-funded innovation grant combines two renewable energy sources—solar and biomass based-biogas and ethanol—to create a new cassava processing technology. 


Project Implementers: Anselm P. Moshi and Humphrey P. Ndossi, Tanzania Industrial Research and Development Organization

Cassava is an important food crop in many areas of Africa. However, the majority of small and medium sized cassava producers cannot access higher value markets. Its bulkiness and perishable nature make it difficult for these producers to sustainably process cassava into shelf stable product. This GCFSI-funded innovation grant combines two renewable energy sources—solar and biomass based biogas and ethanol—to create a new cassava processing technology. Converting raw cassava into cassava flour/starch produces an enormous amount of bio-waste (peels, fibers and starch rich liquid waste). This processing methodology will convert the bio-waste into ethanol and biogas and then use the ethanol to power the cassava grating machine and the biogas integrated with solar power for an efficient drying system. In addition, the fibrous component of the peels will be used to produce prebiotics to fortify cassava flour to produce a functional food product. Finally, the biogas manure will be evaluated and used as bio-fertilizer thus an absolute zero waste. Ultimately, by employing a mix of different sources of renewable energy, cassava flour with unique health benefits is sustainability produced.