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Uploaded on:
14/02/2020 16:38
File Size:
11.31 MB
5372 x 3581 pixels
22 views 0 downloads
ID: 68472
Country: Nigeria
Title: Nigeria, Value Chain Development Programme Phase II (VCDP II), November 2019
Description: After peeling and washing, the clean roots and grated into a uniformly smooth mash and bagged. The bags may be left to drain and ferment in a hygienic fermenting tray for one to four days. The fourth step in cassava processing is de-watering. This step completes the process of removing cyanide from the fermented cassava mash. This is done traditionally by using stones or logs or other types of weights to press as much excess water as possible out of the bags of cassava mash. The runoff water is collected and used to produce biogas that fuels the toasting furnaces.
Size: 11.31 MB; 5372 x 3581 pixels; 455 x 303 mm (print at 300 DPI); 1421 x 947 mm (screen at 96 DPI);
Photographer: Bernard Kalu
Copyright: ©IFAD/ Bernard Kalu
Categories: none