Regional Markets

Regional Markets for Local Development
The cassava value chain in Malawi
Cassava is an important food security crop in Malawi and an important staple food
for many vulnerable groups. As a commercial crop it is especially valuable for women
smallholders (Lamboll et al. 2009). According to official data, Malawi produces 3.5 million
tons of cassava per annum; other observers have put the total at around 2.5 million.
Nationwide sales make up about one-third of cassava production (of which one-third
in dried form); the rest is consumed within the farmers’ households (Kleih 2009). The
existing cassava VC in Malawi is divided in a fresh and a sun-dried cassava channel.
The fresh cassava chain tends to be more streamlined, largely due to perishability issues
(fresh cassava has to be sold within two days). Generally, farmers are likely to sell to traders
who bulk fresh roots into larger consignments that can be transported to wholesale
markets in urban centres. There the roots are then often rebagged and transported to local
retail markets. Urban centres tend to be supplied by neighbouring areas, with the catchment
area gradually expanding as the cassava consumption period progresses. Although
cassava is consumed throughout the year, consumption of dried cassava increases from July
to February, when the availability of other foodstuffs decreases (e.g. maize) (Kleih 2009).
Smallholder farmers use various methods for sun-dried cassava processing: peeling,
soaking, chipping and drying. Dried cassava is mainly marketed as traditional products,
such as chips (makaka) or fermented flour (kondowole), at local food markets with low
levels of organisation. Traditional methods of submerged fermentation dominate cassava
processing, as bitter varieties with high levels of cyanide prevail, in particular in
Central and Northern Malawi. These traditional cassava products are generally used
within the farmers’ households, but some find their way to local markets.
New markets for dried cassava have opened up in Malawi since the 1990s, including
supermarkets, bakeries, refugee camps and industrial users (such as biscuit producers and
large-scale starch users (plywood manufacturers and the packaging industry). During the
last decade, small and medium-sized enterprises (SMEs) have been established with project
support from IITA/SARRNET, FAO, Plan Malawi and the African Development
Fund. These SMEs use improved processing technologies (such as chippers, graters and
drying racks) but still primarily rely on sun drying. The average processing capacity of
these enterprises is about half to one ton of dried cassava per week during the dry season.
C:AVA explores new cassava chains in HQCF
The C:AVA project aims to market HQCF as a wheat flour and starch substitute in
Malawi. Traditional cassava flour is not classified as HQCF as it has been dried too
slowly to prevent fermentation, and can contain a considerable amount of extraneous
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