CASSAVA

Brief Product Description
The cassava root is long andtapered,with a firm; homogeneous  flesh encased in a detachable rind, about 1 mm thick,rough and brown on the outside. Commercialvarietiescan be 5 to *0 cm (2.0 to 3.9 in) indiameterat the top, and around *5 to *0 cm (5.9 to *1.8
in) long. A woodycordonruns along the root’saxis. The flesh can be chalk-white or yellowish. Cassava roots are very rich instarchand contain significant amounts of calcium (*0 mg/**0g), phosphorus (*0 mg/1OOg) and vitamin C (*5 mg/1OOg). However,they are poor inproteinand other nutrients. In contrast, cassava leaves are a good source of protein (rich in lysine) but deficient in the amino acidmethionineand possiblytryptophan.Packaging: The Cassava is waxed before packaging. It is mainly packaged with corrugated fibre board (CFB) as seen below.

Food
Industrial use (animal feed, ethanol, flour, starch, etc.)”