(introduction...)

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 below.