Traditional Storage of Yams and Cassave and its Improvement (GTZ): 5 Cassava: 5.5 Ways of and limits to. storing fresh cassava roots: 5.5.5 Storing fresh cassava roots in a dip

Traditional Storage of Yams and Cassave and its Improvement (GTZ)

5 Cassava

5.5 Ways of and limits to. storing fresh cassava roots

		(introduction...)
		5.5.1 Storing cassava roots in the soil after maturity
		5.5.2 Traditional methods of storing fresh cassava roots
		5.5.3 Storage of fresh cassava roots in clamp silos
		5.5.4 Storing fresh cassava roots in crates
		5.5.5 Storing fresh cassava roots in a dip
		5.5.6 Storing fresh cassava roots in plastic bags
		5.5.7 Use of modern methods to store fresh cassava roots
		5.5.8 Measures to prepare fresh cassava roots for storage
		5.5.9 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).