Glossary and Abbreviations - Unido

Wet fermentation
The process uses a natural mixture of micro-organisms during soaking to soften the cassava
and assist in removing cyanide.
Table 4.5. Process chart for wet fermented cassava
Stage in
Process
Cassava
Inspect
Wash
Sort/
grade
Peel
Soak
Pound
Press
Dry
Pound/mill
Pack
Label
Notes
Harvest as carefully as possible to reduce cuts and other damage.
Select roots that are fresh without visible damage, rots or mould
growth. Remove any mouldy or rotting roots. Remove all
contaminants (leaves, stalks, stones, etc). Poor quality raw materials
produce poor quality, and perhaps unsafe, finished products.
Use wash tanks or special washers with potable water to remove
surface contaminants, (e.g., insects and dirt).
Remove any small areas of mouldy root.
Peel by hand using knives or peelers, or using small peeling
machines. Check that all traces of peel are removed.
In clean water for 3 days to allow fermentation to take place. This
removes toxic cyanide compounds.
To a pulp in a pestle and mortar
Place pulp into bags and press out excess water.
The time needed for drying depends on the temperature, humidity and
speed of the air and the type of dryer. Check for mould growth, insect
contamination and the temperature and time of drying.
To uniform particles, sieve flour.
For retail packs, use an electric heat sealer to produce moisture-proof,
airtight plastic bags. Check fill-weight and seal. For bulk/wholesale
sales use polypropylene, paper or hessian sacks, sealed with a sack
stitcher.
Check that label is correct for type of product and is properly aligned.
Store
Store in a cool dry place away from sunlight. Protect from crushing
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