📚 Learning Objectives
- Master cassava harvesting and selection
- Learn multiple processing techniques
- Produce cassava flour, chips, and fufu
- Implement food safety standards
- Create value-added products
- Build cassava processing business
📹 Educational Videos
Cassava Basics
Peeling & Preparation
Flour Production
Gari & Cassava Products
Business Setup
📊 Cassava Products & Yields
| Product | Processing Time | Shelf Life | Profit Margin |
|---|---|---|---|
| Cassava Flour | 3 days | 6 months | 50% |
| Cassava Chips | 2 days | 3 months | 40% |
| Gari (coarse) | 2 days | 4 months | 45% |
| Cassava Fufu | 1 day | 1 month | 35% |
| Cassava Starch | 4 days | 12 months | 60% |
🛠️ Implementation Steps
- Source Cassava: Obtain 100kg from farmers or harvest
- Peel & Wash: Remove skin and rinse thoroughly
- Grate/Process: Use grater or processor to shred
- Ferment: Allow 3-7 days fermentation as needed
- Dry: Sun-dry for 2-3 days or use mechanical dryer
- Package: Store in sealed containers with labels
🎓 Knowledge Check - Module 6
Q1: How long does cassava flour shelf life?
Q2: Typical profit margin for cassava flour?
Q3: Which product has longest shelf life?
🏆 Capstone Project: Launch Cassava Processing
Phase 1: Visit 2 cassava processors
Phase 2: Set up processing space
Phase 3: Obtain 100kg cassava
Phase 4: Process into flour and chips
Phase 5: Package and label products
Phase 6: Test market with 20kg batch
Phase 7: Gather customer feedback
Phase 8: Scale to 500kg monthly production