The cassava roots deteriorate within 2 - 3 days of harvesting.
This means a high selling risk for the seller as the produce becomes unsaleable
after a short time. The seller tries to compensate for his sales risk by asking
the appropriate prices. This means mat urban consumers have to pay relatively
high prices for fresh cassava roots (FAO, 1988).
The problem of the storage ability of fresh cassava roots is
also known to the traditional producers in tropical America. These societies
already developed processes during historical times to allow extension of
storage (RICKARD and COURSEY, 1981).
Also various research establishments have concerned themselves
with the specific problems around cassava and have searched for a solution on
how to lengthen storage of fresh cassava roots. The most significant results of
these efforts and traditional methods are described