Standards, Specifications and Quality Requirements for Processed Cassava Products
Standards, Specifications and Quality Requirements for Processed Cassava Products

Author: Jean S. Ingram

Publisher:

Published: 1975

Total Pages: 44

ISBN-13:

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On prend de plus en plus conscience de la necessite d'une normalisation sur le plan national et international des produits de transformation du manioc pour le commerce international. Ce rapport recapitule les informations dont on dispose actuellement sur les normes existantes, a la fois officielles et autres, concernant les produits du manioc et on y discute les parametres de qualite qui y sont lies.

Cassava
Cassava

Author: International Trade Centre UNCTAD/GATT.

Publisher:

Published: 1977

Total Pages: 84

ISBN-13:

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Cassava
Cassava

Author: International Trade Centre

Publisher:

Published: 1977

Total Pages: 65

ISBN-13:

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Cassava Processing
Cassava Processing

Author: M. R. Grace

Publisher:

Published: 1977

Total Pages: 188

ISBN-13:

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Cassava is second only to sweet potatoes as the most important starchy root crop of the tropics. Cassava refers to roots of the plant, whereas tapioca denotes baked products of cassava flour. The plant grows easily, has large yields, and is little affected by diseases and pests. The plant, grown for edible tubers, is a staple food in many tropical countries, an important source of starch, and valuable as a famine relief crop. Industrial use of the crop is expanding. Cassava products are used for bath human and animal consumption. Discussion includes cultivation practices, processing operations for flour and starch, baked tapioca products, starch factories, product utilization, quality control, world trade, and predictions of future industrial developments and uses.

Regulating Safety of Traditional and Ethnic Foods
Regulating Safety of Traditional and Ethnic Foods

Author: V. Prakash

Publisher: Academic Press

Published: 2015-11-25

Total Pages: 538

ISBN-13: 012800620X

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Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value. Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner. Addresses the need for balance in safety regulation and retaining traditional food options Includes case studies from around the world to provide practical insight and guidance Presents suggestions for developing appropriate global safety standards