{\rtf1\ansi\ansicpg1252\uc1 \deff0\deflang1036\deflangfe1036{\fonttbl{\f1\fswiss\fcharset0\fprq2{\*\panose 020b0604020202020204}Arial;} {\f2\fmodern\fcharset0\fprq1{\*\panose 02070309020205020404}Courier New;}}{\colortbl;\red0\green0\blue0;\red255\green255\blue255;\red128\green128\blue128}{\stylesheet{ \ql \li0\ri0\widctlpar\aspalpha\aspnum\faauto\adjustright\rin0\lin0\itap0 \fs24\lang1036\langfe1036\cgrid\langnp1036\langfenp1036 \snext0 Normal;}{\*\cs10 \additive Default Paragraph Font;}{ \s15\ql \li0\ri0\widctlpar\aspalpha\aspnum\faauto\adjustright\rin0\lin0\itap0 \f2\fs20\lang1036\langfe1036\cgrid\langnp1036\langfenp1036 \sbasedon0 \snext15 Plain Text;}{\s16\ql \li0\ri0\nowidctlpar\aspalpha\aspnum\faauto\adjustright\rin0\lin0\itap0 \f1\fs24\cf1\lang1036\langfe1036\langnp1036\langfenp1036 \snext16 Normal(e);}}\paperw11906\paperh16838\margl1152\margr1152\margt1417\margb1417 {\footer \pard\plain \qr \li0\ri0\widctlpar\aspalpha\aspnum\faauto\adjustright\rin0\lin0\itap0 \fs24\lang1036\langfe1036\cgrid\langnp1036\langfenp1036 {\f1\fs16 Page }{\field{\*\fldinst {\f1\fs16 PAGE }}}{ \par }} \pard\plain \qr \li0\ri0\widctlpar\brdrb\brdrs\brdrw5\brsp60 \brdrr\brdrs\brdrw5\brsp60 \aspalpha\aspnum\faauto\adjustright\rin0\lin0\itap0 \fs24\lang1036\langfe1036\cgrid\langnp1036\langfenp1036 {\b\f1\fs22Gate/GTZ \par }\pard\plain \ql \li0\ri0\widctlpar\aspalpha\aspnum\faauto\adjustright\rin0\lin0\itap0 \fs24 {\b\f1\cf2\highlight1 Interdev Agroalimentaire}{\b\f1\cf8 \par }{\f1 \par \par \par \par \par }\pard \ql \li0\ri0\widctlpar\brdrt\brdrs\brdrw45\brsp20 \aspalpha\aspnum\faauto\adjustright\rin0\lin0\itap0 {\f1 \par }\pard\plain \s15\ql \li0\ri0\sl-520\slmult0\nowidctlpar\aspalpha\aspnum\faauto\adjustright\rin0\lin0\itap0 \f2\fs20\lang1036\langfe1036\cgrid\langnp1036\langfenp1036 {\b\f1\fs48\cf1Preparation of cassava flour (recommended only for cassava varieties with a low cyanide content) \par }{\f1\fs22 \par \par }\pard\plain \s16\ql \li0\ri0\sl-160\slmult0\nowidctlpar\tqr\tx2551\tx2891\aspalpha\aspnum\faauto\adjustright\rin0\lin0\itap0 \shading1250\cbpat8 \f1\fs24\cf1\lang1036\langfe1036\langnp1036\langfenp1036 {\fs16 \par }\pard \s16\ql \fi-2835\li2835\ri0\sl-240\slmult0\nowidctlpar\tqr\tx2551\tx2891\aspalpha\aspnum\faauto\adjustright\rin0\lin2835\itap0 \shading1250\cbpat8 {\caps\fs18 \tab }{\b\fs20 Type de fiche}{\fs20 \tab Techniques/Technologies \par \tab }{\b\fs20 Mise en \'9cuvre}{\fs20 \tab GATE / GTZ(Allemagne) \par \tab }{\b\fs20 \par }\pard \s16\ql \fi-2835\li2835\ri0\sl-240\slmult0\nowidctlpar\tqr\tx2551\tx2891\aspalpha\aspnum\faauto\adjustright\rin0\lin2835\itap0 \shading1250\cbpat8 {\caps\fs20 \tab }{\b\fs20 Zone g\'e9ographique}{\fs20 \tab Afrique - Afrique de l'Ouest; Bénin; Ghana; Togo; \par \tab }{\b\fs20 Mots cl\'e9s}{\fs20 \tab PRODUIT; FARINE; MANIOC\par }\pard \s16\ql \fi-2835\li2835\ri0\sl-160\slmult0\nowidctlpar\tqr\tx2551\tx2891\aspalpha\aspnum\faauto\adjustright\rin0\lin2835\itap0 \shading1250\cbpat8 {\fs16 \par }\pard \s16\ql \fi-2835\li2835\ri0\sl-240\slmult0\nowidctlpar\tqr\tx2551\tx2891\aspalpha\aspnum\faauto\adjustright\rin0\lin2835\itap0 \shading1250\cbpat8 {\caps\fs20 \tab }{\b\fs20 Public(s) cible(s)}{\fs20 \tab Food processing supplier \par }\pard \s16\ql \li0\ri0\sl-160\slmult0\nowidctlpar\tqr\tx2551\tx2891\aspalpha\aspnum\faauto\adjustright\rin0\lin0\itap0 \shading1250\cbpat8 {\fs16 \par }\pard \s16\ql \li0\ri0\nowidctlpar\aspalpha\aspnum\faauto\adjustright\rin0\lin0\itap0 {\fs22 \par }\pard \s16\ql \li0\ri0\sb595\sa298\nowidctlpar\brdrb\brdrs\brdrw5\brsp80 \aspalpha\aspnum\faauto\adjustright\rin0\lin0\itap0 {\b Contexte}{ \par }\pard \s16\qj \li0\ri0\sl-260\slmult0\nowidctlpar\aspalpha\aspnum\faauto\adjustright\rin0\lin0\itap0 {\fs20 Cassava is an important staple food in tropical Africa. More than half of the world's production by land area is located in sub-Sahara Africa, which accounts for over 40% of global production by volume. This quantity feeds nearly 200 million people. \par
\par Apart from traditional dishes, cassava flour also possesses a considerable and so far underexploited potential as an additive or even as a substitute to wheat, maize and other flours that are often imported. This experience describes how the production of cassava flour. \par \par } \pard \s16\ql \li0\ri0\sb595\sa298\nowidctlpar\brdrb\brdrs\brdrw5\brsp80 \aspalpha\aspnum\faauto\adjustright\rin0\lin0\itap0 {\b Problématique / Objectifs}{ \par }\pard \s16\qj \li0\ri0\sl-260\slmult0\nowidctlpar\aspalpha\aspnum\faauto\adjustright\rin0\lin0\itap0 {\fs20 \par Constraints of Traditional Cassava Flour}\par \par Cassava flour has for a long time played a major role in food\par preparation in the tropics. Frequently, however, traditional processing methods are not very efficient and flour quality is rather poor.\par \par } \pard \s16\ql \li0\ri0\sb595\sa298\nowidctlpar\brdrb\brdrs\brdrw5\brsp80 \aspalpha\aspnum\faauto\adjustright\rin0\lin0\itap0 {\b Description/Mise en oeuvre}{ \par }\pard \s16\qj \li0\ri0\sl-260\slmult0\nowidctlpar\aspalpha\aspnum\faauto\adjustright\rin0\lin0\itap0 {\fs20 \par - Peel freshly harvested cassava. \par - Wash the roots thoroughly\par - Cut into thin chips (about 5 mm thick), or use a chipping machine \par - Spread thinly on a clean surface and allow to dry. A raised platform avoids contamination\par - Mill finely \par - Sift the flour if it is lumpy\par \par } \pard \s16\ql \li0\ri0\sb595\sa298\nowidctlpar\brdrb\brdrs\brdrw5\brsp80 \aspalpha\aspnum\faauto\adjustright\rin0\lin0\itap0 {\b Enseignements}{ \par }\pard \s16\qj \li0\ri0\sl-260\slmult0\nowidctlpar\aspalpha\aspnum\faauto\adjustright\rin0\lin0\itap0 {\fs20 \par - Time traditional methods of flour production are rather tedious and time consuming. For example, peeling, soaking, cutting and pounding are performed manually using knives, cutlasses, mortars and other tools. The drying process is a long one, because chips are rather large and irregular in shape. Depending on the weather conditions, and especially during the raining season, drying may take up to three weeks as chips are simply left to dry on the ground. During rainfall the chips must be covered with a plastic sheet or collected and stored in a safe place. If the measure is neglected, chips may already deteriorate during the drying process. Furthermore, all this work is performed by women and is not very profitable.\par - Quality\par The traditional method of preparing cassava flour often results in poor quality. The most significant problem is the high moisture content that may persist inside the chips after drying. This may reduce the storability of the flour and even encourage mould development.\par \par Drying on the ground also contaminates the product with soil and dirt and makes it prone to insect attack, in addition to the health hazards posed by bacteria and mycotoxins from mould. On the other hand, proper drying is important in order to maintain good quality, which influences the marketability and price of the product. The objectives of producing cassava flour using improved technologies are to reduce the workload of the women involved in the process.\par }\pard \s16\ql \li0\ri0\sa57\sl-260\slmult0\nowidctlpar\aspalpha\aspnum\faauto\adjustright\rin0\lin0\itap0 {\fs20\par }\pard \s16\ql \li0\ri0\sl-260\slmult0\nowidctlpar\aspalpha\aspnum\faauto\adjustright\rin0\lin0\itap0 {\fs20 \par }\pard \s16\qr \li0\ri0\sl-260\slmult0\nowidctlpar\aspalpha\aspnum\faauto\adjustright\rin0\lin0\itap0 {\i\fs20 Auteur\~:}{\fs20 }{\b\fs20 Carolin Bothe \par }{\i\fs20 Saisie le\~:}{\fs20 }{\b\fs20 28/11/2000\par }{\fs20 Fiche validée \par }\par \par \pard \s16\ql \li0\ri0\sl-260\slmult0\nowidctlpar\aspalpha\aspnum\faauto\adjustright\rin0\lin0\itap0 \shading1500\cbpat8 {\b\fs20 \par }\pard \s16\ql \li0\ri0\sl-260\slmult0\nowidctlpar\tx2410\tqr\tx2948\tx3345\aspalpha\aspnum\faauto\adjustright\rin0\lin0\itap0 \shading1500\cbpat8 {\b\caps\fs20 \tab \tab Pour aller plus loin}{\caps\fs18 \par }\pard \s16\ql \li0\ri0\sl-260\slmult0\nowidctlpar\tqr\tx2948\tx3345\aspalpha\aspnum\faauto\adjustright\rin0\lin0\itap0 \shading1500\cbpat8 {\caps\fs18\par }\pard \s16\ql \fi-2835\li2835\ri0\sl-260\slmult0\nowidctlpar\tqr\tx2551\tx2891\aspalpha\aspnum\faauto\adjustright\rin0\lin2835\itap0 \shading1500\cbpat8 {\b\fs22 \tab }{\b\fs20 Contact}{\fs20 \tab GATE / GTZ, Geman Appropriate Technology Exchange \line Po B. 5180, 65726 , Eschborn\line Tel.:++49 (0)6196 793093, Fax: ++49 (0)6196 797352, E-mail: gate-id@gtz.de\line Site web: http://www.gtz.de/gate\line \par\par }{\caps\fs20 \tab }{\b\fs20 Références Bibliographiques\tab}{\fs20Bell, Henckes, Mueck .- La Préparation adéquate de la farine du manioc - Guides pour le Développement des Racines et Tubercules (3), 1999 .- 10\line \line \line Bell, Henckes, Mueck .- Proper Preparation of Cassava Flour - Roots and Tubers Guides (3), Gate / GTZ, 1999 .- 10\line \par }{\fs22 \par }\pard \s16\ql \fi-2835\li2835\ri0\sl-260\slmult0\nowidctlpar\tqr\tx2551\tx2891\aspalpha\aspnum\faauto\adjustright\rin0\lin2835\itap0 {\lang2057\langfe1036\langnp2057 \par }}