Cassava Value Chain

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Cassava Value Chain

The Planting Mode of Cassava-Chili Pepper Strip Intercropping August 24, 2026

The Planting Mode of Cassava-Chili Pepper Strip Intercropping

This article introduces a cassava–chili pepper strip intercropping model that uses cassava’s wide row spacing and early open canopy to integrate pepper cultivation, improving light use, land productivity and economic returns in dryland regions.
Technical Solution July 13, 2026

Processing Technology for Cassava Starch Vermicelli

Vermicelli is a typical starch-based food product produced from starch-rich crops. It is processed and formed into strips or flakes. Easy to cook and tasty, it is widely seen on dinner tables in many regions where this crop is widely consumed. Vermicelli is appreciated for its smooth, chewy texture, resistance to overcooking, high satiety and rich carbohydrate content. It is used in soups, stir-fries, hot pots, cold salads and many other dishes.
Technical Solution June 30, 2026

Techniques for Identification and Control of Major Weeds in Cassava

The development and implementation of precise weed-identification tools and integrated weed-management strategies are essential for safeguarding cassava production and strengthening the resilience of food systems in vulnerable regions.
Technical Solution June 29, 2026

High Yield Cassava Cultivation Techniques

Developed by the Chinese Academy of Tropical Agricultural Sciences, this article provides an integrated package of high‑yield cassava cultivation techniques, outlining standardized methods for site selection, planting, and field management to enhance productivity, reduce production costs, and support sustainable industry development.
Technical Solution April 10, 2026

Cassava and Watermelon Intercropping Technology

This method improves land-use efficiency, increases yield per unit area and farmers’ income, and enhances the ecological condition of farmland.
Technical Solution April 9, 2026

Cassava Peel Composting Technology for Fertilizer Use

By adopting standardized composting and fermentation processes, mixing cassava peels with livestock and poultry manure to convert them into organic fertilizer can enable the recycling of agricultural byproducts, reduce environmental pollution, and provide a source of organic nutrients for farmland.
Technical Solution March 26, 2026

Post-Harvest Loss Reduction Measures for Cassava Root

Post-harvest loss of cassava is a major challenge for cassava‑producing countries and regions. Taking systematic loss reduction measures is the most direct and important way to improve the efficiency of the cassava value chain, ensure food security and increase farmers' income.
Technical Solution March 26, 2026

Quick Estimation of Cassava Starch Content: The Air-Water Weight Method

This guide introduces a fast, low-cost technique for estimating cassava starch content using air-water weight differences. With over 80% accuracy, the method empowers farmers, processors, and buyers to make quick, informed decisions without lab equipment.
Technical Solution January 29, 2026

Growing oyster mushrooms by cassava stems

Cassava stems are a major by-product of the industry, but they are often just burned or thrown away, which pollutes the environment and wastes a valuable resource.
Technical Solution January 29, 2026

Black Fungus Cultivation Technology with Cassava stems as Material

For a long time, apart from being used for asexual reproduction, most cassava stems have either been burned or discarded at will. This not only causes serious environmental pollution butalso leads to the reckless waste of resources.
Technical Solution January 29, 2026

Cassava Flour: Dry Processing Techniques and Required Equipment

Dry processing provides a low‑investment method to convert cassava into safe, storable flour. This article highlights essential steps, techniques, and equipment that enhance efficiency, quality, and overall value in cassava flour production.
Technical Solution January 29, 2026

Cassava Flour: Basics of Wet Processing Techniques and Equipment

To keep up with growing and more diverse market needs, expanding cassava processing methods is becoming increasingly important for developing new products and improving food security.

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