EXPLORING INNOVATIVE TECHNIQUES TO MINIMISE FOOD LOSSES AND WASTE FOR A SUSTAINABLE FOOD SUPPLY CHAIN: A CASE STUDY OF CASSAVA
Abstract
Cassava has been recognised as a food security crop which could play a major role to alleviate hunger in Africa. Cassava contains good amount of carbohydrate (20-31 %) and serves as a cheap alternative to provide energy (calories) to millions of people. Cassava can be planted any time of the year and produce good yield even on poor soil with minimal preparation and treatment. These positive attributes encourage high production of Cassava to meet its current high demand and the growing population.
However, cassava production is increasing at an exponential rate which is almost three times the rate of population growth. The recent growing interest in cassava, is attributed to its diverse economic utilisation. Subsequently, this increase in cassava production has led to an increase in the waste generated both in the farm, through processing until it gets to the final consumer. Hence, urgent attention is needed towards reduction and management of these wastes considering the amount of GHG that could be produced and the effect on the environment.
Fresh cassava deteriorates very fast because of its high moisture content (over 60 %) and this has led to it being processed within 2 – 3 days of harvest and lots are thrown away due to damage and spoilage during and after harvest. Cassava is processed into several products and the major ones include high quality cassava flour (HQCF), gari, starch, fufu, chips. Large amount of cassava roots produced is lost or wasted before it gets to the final consumption stage. However, most of the materials that end up as waste during cassava production and processing could be used as industrial feedstock for production of value-added food products. Some measures and technologies could be applied to reduce losses during production, harvest, and post-harvest stages especially in developing countries where losses occur mostly at production through processing stages. These losses and wastes have been grouped based on the four main segments of the food supply chain to allow holistic application of systematic approach to minimise their occurrence to ensure that sustainable food supply chain, food security, food sustainability and low GHG are achieved. IntelliDigest is taking the lead to provide these measures.
