1. ''Sweetness from Starch'' describes methods adapted from those used in many cottage factories in Vietnam for making maltose syrup from cassava starch, using the enzymes in cereal seedlings. This technology produces a syrup containing about 60% maltose, 25% glucose and 15% of other sugars. Maltose...
  2. 2002-12-20 The feminisation of agriculture and the implications for maize development in China New tools for Romanian women farmers Indian women farmers Bitter cassava and women Women and livestock Gender mainstreaming Developing camel products Small change crops Economic change and gender role
  3. 1990-01-01 The product is clear, colorless, glucose syrup, extracted from dried cassava starch or cassava chips. It is sold in drums or tank wagons. Glucose, also called dextrose, was first manufactured in France early in the 19th century as a sweetener to replace sucrose (table sugar) which had become...
  4. 1988-03-19 Mountain agriculture Land degradation in Papua New Guinea Sloping agricultural land technology Land use systems in marginal highlands Community forestry Cassava planting Pest management
  5. 1988-12-19 Farming systems experiences Enhancing dryland agriculture Reduction of risk by diversity Bitter cassava as a drought resistant crop Composting Water harvesting for plant production Moisture conservation Tree planting for soil conservation Tuna plant
  6. 2004-09-20 Taking human beings into account Producing for the family Post-harvest fisheries Improving dairy products and market links Managing livestock by-products in Iran Improved matmuras: effective but underutilized Traditional storage structures still going strong Changing storage practices The...
  7. Access Agriculture Training Video Cassava should have a clean, fresh scent and a pure white center when cut open. Fresh roots also have a pleasant taste.When using bitter cassava, ferment the peeled roots for 3 days to leach out the poison cyanide, Then wash the roots. Available Langues: English,...
  8. 1987-01-01 The aim of this review is to summarize available knowledge of effects on humans of cyanide exposure from cassava and to recomment ways to prevent thses effects. It is primarily intended for staff involved in agricultural and health programmes with little previous knowledge of cassava toxicity.
  9. Covers the the most common processing techniques for the major root crops including potato, cassava, sweet potato, yam and other edible aroid crops. Includes sections on basic food science principles, small-scale processing methods and case studies.
  10. 1988-01-01 Includes 130 papers covering all cropping problems from agronomy to storage and utilization of products of cassava, sweet potato, potato, yam, aroids and minor tuberous crops. They will show the increasing importance of these crops for producers and consumers and the move from subsistence to cash...