Cassava, one of the main components of the diets of the populations of Central and West Africa, conveys an image of the culture of the poor, due to structural and technological constraints that inhibit its industrial and commercial expansion. Technological constraints are reviewed in the context of food uses of the tuber. They mainly focus on the diversity of processing practices, the low technological level of the processing tools and/or their inadequacy, the lack of standardization of processes, and the quality of the products. Removing these constraints calls for technological research for which research and innovation tracks are raised. These mainly concern the characterization and control of existing or potential markets and the optimization of processing processes, in relation with the quality requirements of the products. This optimization approach must take into account the cultural diversity of the actors of the systems, which could be essential, if not crucial, in defining the forms and modes of perception and definition of the quality of cassava products.
Part of the book: Cassava