Training Course on Cassava Food Processing Technology for Developing Countries
CATAS offers a series of cassava training courses aimed at providing participants with a deep understanding of cassava processing technology and its value chain. The comprehensive program covers cultivation techniques, food processing, alcohol, and starch production. It begins with an introduction to cassava varieties and cultivation methods, progressing to baking and cooking of cassava dishes, with case studies on alcohol and starch processing enterprises. Additionally, it addresses post-harvest preservation and waste utilization techniques. The course is particularly beneficial for individuals and businesses in developing countries involved in cassava production and processing. By enhancing their knowledge and skills, participants are better positioned to produce high-quality cassava products and tap into new market opportunities.
Chapter Content include:
1. Cassava Value Chain
2. Introduction of Edible Cassava Varieties
3. Cultivation Techniques of Edible Cassava Varieties-2
4. Baking and Cooking of Cassava Food-1
5. A Case Staudy of Cassava Alcohol Processing Interprise
6. A Case Staudy of Cassava Starch Processing Interprise
7. Cassava Post-harvest Preservation Technology and Utilization-1
8. Cultivation Techniques of Edible Cassava Varieties-1
9. Baking and Cooking of Cassava Food-2
10. Baking and Cooking of Cassava Food-3
11. Cassava Post-harvest Preservation Technology and Utilization-2
Source: https://cloudschool.wfpchinacoe.net/course.html?id=88