Rapid post harvest physiological deterioration (PPD) is a
challenge mostly facing cassava
roots lose market value within 24 hours and spoil after 72 hours. Post-harvest loss is estimated at up to 30 percent largely from rotting, particularly when there is insufficient labor for timely processing. Simple coating of fresh roots with food grade melted paraffin wax (140-12.5 kg wax/t or 0.016/root) is commercially viable. The technology keeps the cassava root in its fresh form and quality for at least 14 days making it possible to market it over longer distances and minimize post-harvest losses therefore contributing to higher prices and incomes of growers and traders and increasing utilization and food security. Technology will help farmers and traders relieve marketing pressure and target emerging market opportunity in the major cities with a potential to expand into regional and international markets. Scalabilityapproaches will involves engagement with local and small entrepreneurs to make more investments in waxing technology and with traders, restaurants, min supermarkets and supermarkets to market waxed roots. The local entrepreneurs, together with primary cassava producers will be trained in Good agricultural practices(GAP) agronomic methods that support the effectiveness of the technology(best variety selection, stem cutting, land preparation, ridging, planting, weeding, pest and disease control, pruning and others and appropriate marketing model due to geographical variation and consumer segment model to be developed. Partnership will be established with dynamic youth in the cities who can use Information Communication Technology (ICT) to engage in marketing and distribution
In Africa Tanzania is among the best top ten cassava producers country. Cassava is the third most important food crop after maize and rice in Tanzania. It is mainly produced for both home consumption with surplus traded in either domestic or regional markets. It is multiuse as a staple food, cash crop, famine reserve crop, livestock feed, industrial raw material (mainly flour) and firewood from its dried stems.
Market entry is limited mainly by capital and the high perishability of cassava post-harvest. Transaction costs along the cassava marketing chain are mainly due to high transportation costs. There is limited variability in cassava prices throughout the year. Farm gate prices are typically low from the combination of limited farmer knowledge of local markets and challenges involved with storing or transporting the bulky cassava crop to more distant markets
Cassava fresh roots waxing technology is the solution to for sustainable and healthy food for all. Population increase demand for food is keep increasing. Thus extending shelf life of cassava fresh roots through waxing is the best solution.