The Cassava Value Chain in Mozambique / Carlos Costa.

Format:

Book

Government document

Author/Creator:

Costa, Carlos.

Contributor:

Costa, Carlos.

Delgado, Christopher.

Series:

Other papers.

World Bank e-Library.

Other papers

Language:

English

Subjects (All):

Cassava.

Cassava industry.

Physical Description:

1 online resource.

Place of Publication:

Washington, D.C. : The World Bank, 2019.

System Details:

data file

Summary:

Cassava is the principal starch in Mozambique, at 30 percent of calories. It can be stored unharvested up to 30 months, but fresh cassava lasts only 3 days once harvested. Most processing in Mozambique is artisanal, to eliminate cyanogenic glycosides in the 90 percent of production from pest resistant bitter varieties. Only 6 percent of production in 2011 was used commercially for non-food, two-thirds for feed and one-third for starch. Low levels of productivity for cassava compared to elsewhere and poor transportation are the main barriers to the development of a processing industry. Unit costs of production range from USD 0.09 to USD 0.30 U.S. cents per kg. Producers would need to achieve 15 tons/hectare to be commercially viable, compared to average yields between 5 and 9 tons/hectare in Mozambique. Actions recommended include: adoption of a "Master Plan "; time-limited subsidies for industrial High Quality Cassava Flour, ethanol, and starch; a network of service providers to operate in smallholder areas to deliver improved inputs and extension; promotion of farmers' associations for better access to service providers; research on pest control in sweet varieties; greater availability of global market intelligence; capacity-building for processing; and introduction of legal norms to prevent processors from polluting.