Cassava value chains workshop

Cassava value

chains wokshop

Palmira,

August 24-26,

2016

Linking cassava research and industry

Hernan Ceballos

Introduction: a remarkable crop

Starches and flour

Animal and human nutrition

Ethanol

Concluding remarks

The plant

Roots:

Unique starch properties

Low protein

Yellow roots: carotenes

Foliage:

“A tropical alfalfa”

100 US$/t in Vietnam

Stems:

Planting material

Harvesting the planting material

Storage of planting material

The effect of quality of planting material

Main uses of cassava

Industrial applications

Dried chips

Roots in a starch factory

Bio-ethanol

Boiled roots

Many ethnicuses:

AFRICA:Gari, Fufu

ASIA:Sago, Gathot Thiwul, Krupuk

LAC:FarinhaCassabe

Traditional cassavaWeeds

Degraded

soils

Associated crops

Low soil fertility

Orinoco delta - Venezuela

Slopped land in Vietnam

Commercial planting in

sub-humid environment

Commercial planting

in acid-soil environment

Commercial planting in

sandy low fertility soils

Commercial planting

near rice fields

This map could be used to indicate strength of markets for cassava

Strong markets lead to adoption of technologies which reduce yield

gap. “The best agronomist is a good price for cassava…” (J. Cock)

Impact, in other words, depend on the strength of markets.

All industrial uses of cassava require

High dry matter (starch) content

Continuous supply year round

Early bulking?

Evolution of dry matter content (≈ starch content) in Rayong 60

25

30

35

40

Dry

matt

er

cont

ent

(%)

10M

11A

12M

13J

14J

15A

16S

17O

18N

19D

MAP

Month

Return of rains in the

Caribbean coast of Colombia

Rayong 60 does not recoverDMC even 4 months after

arrival of rains

However, in Southern Brazil clones have been

developed to recover DMC

Dry matter content (%) in two dates of harvest (before /after rains)

10.00

15.00

20.00

25.00

30.00

35.00

40.00

45.00

10 15 20 25 30 35 40 45 50

Dry matter content (%) in March

Dry

matter

conte

nt

(%

) in

May

µ = 26.5%

µ = 31.5%

25

30

35

40

Dry

matt

er

(%)

10M

11A

12M

13J

14J

15A

16S

17O

18N

19D

MAP

Month

Mean

BestDMC

WorstDMC

R60

Results of breeding for better response in DMC for delayed harvests (beyond 12 months after planting)

Age

(months)

FRY

(t ha-1)

DMY

(t ha-1)

HI

(0-1)

DMC

(%)

Roting

(%)

8.5 19.7 7.0 0.62 35.6 1.13

9.5 20.1 6.8 0.60 33.9 1.15

11.0 25.0 8.9 0.55 35.6 0.75

12.5 28.5 10.7 0.58 37.8 0.78

14.0 32.8 12.1 0.54 36.9 1.31

16.5 38.7 14.5 0.55 37.4 1.07

Average 27.5 10.0 0.57 36.2 1.03

SE of Mean 0.84 0.31 0.00 0.19 0.52

Results of breeding for better response in DMC for delayed harvests (beyond 12 months after planting)

Ground penetrating radar

New technologies will allow non-destructive monitoring of root growth through the season


Hernan Ceballos


Starches and flour


Ethanol

Concluding remarks

Starch: cassava is the 2nd most important source of starch worldwide.

Starch: excellent quality and easy to extract even through simple technologies

The potential of HQCF in baking

Ethnic uses of cassava in Africa

Ethnic uses of cassava in Latin America

Casabe

Farinha

Needs of the starch industry



Variation in functional properties

Starch is typically made of two glucose polymers.

Their proportion & relativelength of their chains affect the functional properties of the starch:

alpha 1-4

Amylopectinalpha 1-4 and

alpha 1-6 glycosidicbonds

Only alpha 1-4 glycosidic

bonds

Amylose

alpha 1-6

INTRODUCTION: Starch

Until recently, we only worked with “generic”

cassava regarding functional properties

RetrogradationSyneresisGel clarity Thermal propertiesViscosity, etc.

Commercialapplications

March 2006: 1st

natural waxy cassava

detected (after self-

pollination)

Naturally occurring amylose-free (waxy)

Source: Sánchez et al., (2009) Starch/Stärke 61:12-19

Average 20.7 %

No amylose-freestarch found

Amylose content (%) in starches from more than 4000 accessions of the cassava germplasm collection at CIAT (iodine-colorimetric determination)

In search of novel cassava starch types

No high-amyloseStarch found either

Waxy starchproved to be very appealingto the starch

industry

0% amylose

ResistantStarches(diabeticPeople)

Eco-Tilling

≤60% amylose

Needs of the flour industry



Special peel characteristics

Functional properties ?

Peeling implies an important cost in flour

production

There is large variation in peel

thickness

Easier to peel

Do we need to peel?

More flourper kg root

Refining flour reduces fiber and improves texture


Hernan Ceballos


Starches and flour


Ethanol

Concluding remarks

Boiled roots

Animal feeding

2004 2007 2010 2013

4

8

12

16

20

24

28

32

Total carotenoids content (μg / g – FW basis)

Yellow maize

+ pigments

Yellow roots

+ white maize

(no pigments)Dry foliage

+ white maize

(no pigments)

Yellow roots

+ dry foliage

+ yellow maize

(no pigments)

Foliage in animal feeding

Leaf retention

Cassava foliage a “tropical alfalfa”. Excellent for animal feeding(100 US$/T in Vietnam)

Silage of cassava roots and foliage for swine feeding at a large scale

Some adaptive research to determine the right proportion of roots and foliage, as

well as in the preparation of the silage, is still needed


Hernan Ceballos


Starches and flour


Ethanol

Concluding remarks

Large (“carburant”) ethanol factories in Thailand and China

Deforestation, time spent looking for wood

Unaccounted social impact: time invested by women and

children to gather fuel wood or the need to go to the market to

purchase it (or charcoal). Cooking often accounts for 90% of

energy demand for millions of households in Africa

Smoke & indoor air pollutionlead to thousands of early deaths (particularly women and children)

Indoor air pollution (IAP) is responsible for > 1.6 million deaths

and 2.7% of the global burden of diseases (as DALY)

It has been estimated IAP is equivalent to smoking 2 packages

of cigarettes per day

Women and children are the most severely affected. Replacing

solid fuel can enhance welfare of 2.5 billion people.

Charcoal or wood burning also has negative environmental

effects related to 18% CO2 emissions and deforestation

Clean cooking fuel also implies less time cooking and better cooked food

Alcoholic beverages… why not?

Scanning electron microscope photographs

Normal

Small-granules

8.77 μm

5.73 μm

7.95 μm

9.69 μm

13.3 μm

10.9 μm

11.1 μm

Modification of starch properties through induced mutations

Simultaneous saccharification and fermentation (SSF) of very high gravity (VHG) cassava starch slurry

0

2

4

6

8

10

12

0 20 40 60 80 100 120 140

Glu

co

se (

g/1

00 m

L)

Highest rate of hydrolysis for Small Granule Cassava (5G160-13)

Lesser use of enzyme for same rate of hydrolysis.

Waxy cassava starch (AM206-5)

Normal cassava starch (MTAI-8)

Small granule: structural & physico-chemical characteristics

Time (hours)


Hernan Ceballos


Starches and flour


Ethanol

Concluding remarks

High fresh root productivity and high/stable DMC a common requirement for most value chains

“Asparagus” cassava:a way to increase yields?

A gradual change has taken place in the last decade at CIAT

We abandoned the idea of “generic”cassava varieties that were supposedto be good for all and every end-use

Research can (and must) meet the specific demands from different value chains specialized clones

new cultural practices

Clear understanding of the needs from the industry is fundamental

Collaboration between research and processing institutions feasible, easy and very productive

Cassava can respond to the needs from the industry. Breeding is the bridge. This presentation shows how efficient the process can be

Thanks! Gracias!

Science

Cassava value chains workshop