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close this bookTraditional Storage of Yams and Cassave and its Improvement (GTZ)
close this folder5 Cassava
close this folder5.5 Ways of and limits to. storing fresh cassava roots
View the document(introduction...)
View the document5.5.1 Storing cassava roots in the soil after maturity
View the document5.5.2 Traditional methods of storing fresh cassava roots
View the document5.5.3 Storage of fresh cassava roots in clamp silos
View the document5.5.4 Storing fresh cassava roots in crates
View the document5.5.5 Storing fresh cassava roots in a dip
View the document5.5.6 Storing fresh cassava roots in plastic bags
View the document5.5.7 Use of modern methods to store fresh cassava roots
View the document5.5.8 Measures to prepare fresh cassava roots for storage
View the document5.5.9 Suitability of storage systems for fresh cassava roots on a small farmholder level

5.5.5 Storing fresh cassava roots in a dip

Storing fresh cassava roots in water is a widespread method on a household level and with traders in Ghana. For this, various sized containers are filled with water and the roots are completely submerged (OSEI-OPARE, 1990).

Storage duration can only be extended minimally by this method The roots stored in this way normally begin to ferment or spoil after 3 days. The effectiveness of this method depends greatly on the degree of freshness of the roots when they are stored (OSEI-OPARE, 1990). As the roots passed on to the dealers are mostly already 1 - 2 days old, the storage ability of the roots is hardly improved by this method

The limited extension of storage is not the sole criterion for the selection of this method of storage. This process is far more a method of simultaneously detoxifying the roots which contain hydrogen cyanide (cf. Chapter 5.6.2).