Sustainable Cassava

Strategies from Production through Waste Management

1st Edition - May 31, 2024
Authors: Matthew Chidozie Ogwu, Sylvester Chibueze Izah, Alfredo Augusto Cunha Alves, Suresh Babu
Language: English
Paperback ISBN:
9 7 8 - 0 - 4 4 3 - 2 1 7 4 7 - 0
eBook ISBN:
9 7 8 - 0 - 4 4 3 - 2 1 7 4 6 - 3

Sustainable Cassava: Strategies from Production through Waste Management presents viable approaches to promote sustainability in this globally important crop, enabling future ge… Read more

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Sustainable Cassava: Strategies from Production through Waste Management presents viable approaches to promote sustainability in this globally important crop, enabling future generations to benefit. Presented in three parts, the first addresses cassava diversity and distribution, sustainable production and cultivation practices, and root processing innovations of the crop. Cassava trade policies and economic value chains, food safety and use of cassava, and agro-industrial cassava products are addressed in the second part. The third part focuses on bioeconomy aspects, cassava waste quality assessment, toxicology, sanitary practices, environmental risk assessment as well as sustainable management strategies for cassava waste using biotechnological and industrial advances.

Addressing the need for a unified and standardized approach for the trade, management, and utilization of cassava genetic resources, finished products, and cassava processing wastes, the book also explores policy and governance structure for addressing environmental and economic issues emanating from their use.

Cover image
Title page
Table of Contents
Plant biology, sustainability, and climate change
Copyright
Contributors
Chapter 1. Sustainable cassava: An overview
1. Introduction
2. Cassava cultivation and adaptation practices against climate change and Anthropocene
3. Global production of cassava and trade practices
4. Impacts of cassava production on the environment and agriculture
5. Statistics on cassava recovery
6. Cassava processing and value addition processes
7. Cassava waste management and the environmental impacts of cassava
8. Cassava conservation practices
9. Conclusion
Part I. Cassava diversity, production, and processing
Chapter 2. Morphological features, physicochemical and microbial characterization of cassava, and its products in the tropics
1. Introduction
2. Morphology and distribution of cassava genetic resources
3. Physicochemical characterization of cassava and some of its products
4. Microbial characterization of cassava
5. Conclusion
Chapter 3. Cassava production and products: Potential sustainable utilization strategies for environmental security
1. Introduction
2. Importance, production, and uses of cassava
3. Production of cassava
4. Uses/consumption of cassava
5. Cassava and food security: Food and nutritional value
6. Pests and diseases of cassava
7. Conclusion
Chapter 4. Cassava as raw material for sustainable bioeconomy development
1. Introduction
2. Cassava: Distribution, varieties, and utilization patterns
3. Cassava cultivation and outputs
4. Cassava and economic growth: Case studies of selected countries in the Global South
5. Relevance of cassava to sustainable bioeconomy development
6. Emerging bioindustrial benefits of cassava
7. Factors militating against optimum cassava output production
8. Recommendations: Policies and interventions
9. Conclusion
Chapter 5. Threats to cassava cultivation, production, and processing: Global status and sustainable management strategies
1. Introduction
2. Cassava: Distribution and genetic variability
3. Status of cassava cultivation: Global perspectives
4. Some actual and emerging benefits of cassava
5. Factors militating against sustainable cassava cultivation, production, and processing
6. Sustainable strategies for cassava production
7. Conclusion
Chapter 6. Integrated weed management in cassava fields
1. Introduction
2. Weed competition in cassava crops
3. Main weed control methods in cassava crops
4. Remarks on integrated weed management
5. Conclusion
Chapter 7. The potential of organic waste in improving fire-free cassava cultivation systems in the Brazilian Amazon
1. Introduction
2. Fire-free systems for cassava cultivation in the Brazilian Amazon
3. Organic waste to improve the fire-free cassava cultivation systems
4. Research needs
5. Conclusions
Part II. Sustainable trade, management, and utilization strategies for cassava and cassava processing by-products
Chapter 8. Business models for the bottom of the pyramid: Frugal innovation applied to solutions for family farming in cassava production
1. Introduction
2. Importance of cassava for food security in Brazil and the world, from the perspective of sustainable development goals
3. Importance of business models for the bottom of the pyramid applied to family farming
4. Frugal innovation applied to solutions for family farming in cassava production
5. Case study and business models of construction of frugal equipment for cassava processing
6. Conclusions
Chapter 9. Factors determining farmer's engagement with cassava value chains in Lao People's Democratic Republic
1. Introduction
2. Cassava production value chain in Lao PDR: An overview
3. Factors driving farmer's engagement with cassava value chains: The case of Lao People Democratic Republic
4. Policy recommendations for improving farmer's engagement within cassava value chain
5. Conclusion
Chapter 10. Thailand's cassava industry: Challenges toward sustainable development
1. Introduction
2. Cassava value chain in Thailand
3. Cassava trade structure and competition
4. Thailand's cassava policies
5. Conclusion
Chapter 11. Environmental and human health effects of cassava processing and processing waste
1. Introduction
2. Local cassava processing in Southern Nigeria
3. Some environmental effects of cassava processing and cassava processing wastes
4. Some human health effects of cassava processing and cassava processing wastes
5. Environmental and human health effects of cassava processing and processing waste: Case study of Imo State, Southern Nigeria
6. Reducing the human health and environmental effects of processing cassava and cassava processing wastes
7. Conclusion
Chapter 12. Socio-economic impacts of cassava processing wastes
1. Introduction
2. Cassava processing processes and their end products
3. Generation, sorting, collection, and management of cassava processing waste
4. Socio-economic potentials of cassava processing waste
5. Cassava processing waste value chain assessment for sustainable utilization
6. Conclusion
Chapter 13. Valorization of cassava leaves
1. Introduction
2. Main chemical compounds of cassava leaves
3. Use of cassava leaves
4. Conclusion
Part III. Cassava processing wastes: Quality, toxicology, value addition, and environmental risk assessment
Chapter 14. Sustainable cassava processing: processes, techniques, wastes, and waste streams
1. Introduction
2. Cassava processing processes and techniques and end products
3. Cost–benefit and opportunity analysis of cassava processing processes and techniques
4. Cassava processing wastes and waste streams
5. Cost–benefit and opportunity analysis of cassava processing wastes and waste streams
6. Sustainable cassava processing
7. Conclusion
Chapter 15. Energetic valorization of cassava starch wastewater: trends and potentials
1. Introduction
2. Biogas
3. Biohydrogen
4. Two-stage operated systems
5. Codigestion
6. Possibilities of bioenergy production
7. Conclusion
Chapter 16. Valorization of cassava processing by-products into biofuel for a sustainable environment
1. Introduction
2. Cassava waste/by-products generation
3. Value-added products from cassava wastes
4. Bioconversion of cassava wastes/by-products into biofuel
5. Conclusion and future prospectus
Chapter 17. Biofuel production from cassava processing by-products and processing wastes
1. Introduction
2. Cassava product processing and their by-products
3. Economic importance of cassava by-product
4. Biofuel production from cassava processing by-product
5. Conclusion
Chapter 18. Enzyme production from microorganisms isolated from cassava (Manihot esculenta (Crantz.)) processing wastes
1. Introduction
2. Cassava processing
3. Cassava wastes and composition
4. Chemical composition of cassava and cassava processing wastes
5. Challenges associated with producing enzymes from cassava waste
6. Microorganisms in cassava wastes
7. Enzyme production by microorganisms found in cassava processing wastes
8. Cassava waste as carbon source for enzyme production
9. Some unique applications of enzymes produced from cassava wastes
10. Conclusion
Chapter 19. Food and feed potentials of cassava peels using fermentation technologies
1. Introduction
2. Cassava processing
3. Pretreatment of cassava peels
4. Chemical characterization of cassava peels
5. Simultaneous saccharification and fermentation
6. Solid-state fermentation for protein production
7. Conclusion
Chapter 20. Biofuels: Bioethanol, biogas, and biohydrogen production from cassava peels
1. Introduction
2. Biochemical composition of cassava peels
3. Sourcing, composition, and preparation of cassava peels for biofuels production
4. Cassava peels and potential for various biofuels production
5. Generating bioethanol from cassava peels
6. Conclusion
Chapter 21. Sustainable cassava processing techniques to eliminate cyanogenic glycosides
1. Introduction
2. Cassava composition and physiological ecology
3. Uses and applications of cassava
4. Cassava production and processing practices
5. Toxic compounds found in cassava
6. Some sustainable techniques for reducing toxicity in cassava
7. Conclusion
Chapter 22. Organic acid production from cassava
1. Introduction
2. Mechanisms of organic acid production from cassava
3. Some types of organic acids producible from cassava
4. Actual and potential applications of organic acids from cassava
5. Biological activities of organic acids from cassava: Microbial and biochemical perspectives
6. Enzymatic production of organic acids via microbial fermentative processes
7. Fermentation approaches and techniques for producing organic acids from cassava
8. Environmental impacts of organic acids production from cassava
9. Commercialization of organic acids and their economic impacts
10. Conclusion
Chapter 23. Biosurfactant production from cassava processing wastes
1. Introduction
2. Classification and types of biosurfactants
3. Cassava wastes and composition
4. Techniques in producing biosurfactant from cassava processing wastes
5. Cultural medium influence on biosurfactant production
6. Factors affecting biosurfactant production
7. Optimization of biosurfactant production
8. Biosurfactant coproduction for process economization
9. Global biosurfactant market
10. Sustainable production of biosurfactants
11. Challenges and opportunities
12. Future perspectives
13. Conclusion
Definition of important terms
Index

Matthew Chidozie Ogwu

Dr. Ogwu is an Assistant Professor of Sustainable Development and Integrated Ecology at Appalachian State University, United States of America. He obtained his Ph.D. in Biological Sciences from Seoul National University, M.Sc (Distinction) and B.Sc. (First Class) in Plant Diversity and Conservation and Plant Biology and Biotechnology respectively from the University of Benin, Nigeria. Dr. Ogwu is an interdisciplinary academic with numerous awards and scholarships to his name. His research focuses on the assessment of coupled human and natural systems and socio-ecological systems for sustainable environmental development and includes soil microbial and geographical ecology, economic plant characterization for breeding and conservation, ethnobotany, and biodiversity issues and policies. Dr. Ogwu has published over 100 peer-reviewed works and has presented his results at different international conferences. He leverages his education, skills, and experience to develop environmental management and sustainable food security policies.

Affiliations and expertise

Goodnight Family Department of Sustainable Development, Appalachian State University, Living Learning Center, Bodenheimer Drive, Boone, North Califonia, USA

Sylvester Chibueze Izah

Dr. Izah possesses a Ph.D. in Applied Microbiology and Environmental Health, M.Sc. in Applied Microbiology, and B.Sc. in Biological Sciences from Niger Delta University, Nigeria. Dr. Izah worked in an Environmental Consultancy firm for over six years focusing on soil, water, and atmospheric assessment. He has carried out studies on vegetation cover and biodiversity concerning species diversity and composition in the course of his early career. Dr. Sylvester Izah is presently a Lecturer at the Bayelsa Medical University, Yenagoa, Nigeria. Dr. Sylvester Izah has an impressive research and publication record in the field of Applied Biological Research including Applied Microbiology, Biotechnology, Public and Environmental Health, Risk Assessment, Bioenergy, Toxicology, and Biodiversity studies. Dr. Izah has over 220 peer-reviewed publications including edited books. Presently his research is focusing on Applied Microbiology, Environmental Health, Food Science and Hygiene.

Affiliations and expertise

Department of Microbiology, Bayelsa Medical University, Imgbi Road, Yenagoa, Bayelsa State, Nigeria

Alfredo Augusto Cunha Alves

Dr. Alves holds his degree in Agronomy from the College of Agricultural Sciences of Pará, Brasil; Master’s degree in plant physiology by Federal University of Viçosa Minas Gerais, Brasil; and Ph.D. in Plant Physiology from Cornell University, Ithaca-NY, USA. He has served as Visiting-Scientist in the International Center for Tropical Agriculture, Cali, Colombia, acting as Coordinator of the Cassava Biotechnology Network for Latin America and the Caribbean. As Senior Scientist at Embrapa-Labex-USA in Genetic Resources, he has also worked at the National Center for Genetic Resources Preservation, ARS / USDA, Fort Collins, Colorado, USA. Since 1987 he has been Scientist at Embrapa Cassava & Fruits, , where he is currently cassava team leader and international affairs supervisor. His agronomy experience emphasizes cassava physiology, working on abiotic stresses tolerance (particularly drought), biotechnology (molecular markers, tissue culture and cryopreservation), pre-breeding and cassava genetic resources preservation.

Affiliations and expertise

Embrapa Mandioca e Fruticultura, Rua Embrapa Caixa Postal, Cruz das Almas, Bahia, Brasil

Suresh Babu

Dr. Babu is Senior Research Fellow and Head of Capacity Strengthening at IFPRI (USAID FTF Innovation Lab for Food Security Policy) guiding IFPRI’s regional and country programs in their institutional and human capacity development activities. Before joining IFPRI, Dr. Babu was a research economist at Cornell University. He has published 20 books and monographs and more than 100 peer reviewed journal papers on food, agricultural, and climate change policies in developing countries. Dr. Babu has served or currently serves on the editorial boards of several leading academic Journals including, Food and Nutrition Bulletin; Food Security; Agricultural Economics Research Review; and African Journal of Agricultural and Resource Economics. Dr. Babu received his Ph.D. and M.S. both in Economics from Iowa State University, where he was awarded the Outstanding Young Alumnus Award for his services to global development

Affiliations and expertise

Head, Capacity Strengthening, Development Strategy and Governance Division, International Food Policy Research Institute (IFPRI) & Extraordinary Professor University of Pretoria, South Africa

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

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Sustainable Cassava

Strategies from Production through Waste Management

Purchase options

Innovate. Sustain. Transform.

Institutional subscription on ScienceDirect

Matthew Chidozie Ogwu

Sylvester Chibueze Izah

Alfredo Augusto Cunha Alves

Suresh Babu