Effects of Postharvest Qualitative and Quantitative Losses and Improved Loss Reduction Technology (Waxing) on Commercial Cassava (Manihot esculenta Crantz) Processing

Cassava, a staple food in tropical and subtropical regions, faces significant postharvest losses during processing, which has detrimental effects on food security, economic sustainability, and agricultural productivity. This research was conducted in three commercial cassava processing facilities, utilizing three improved cassava varieties (TME-419, TMS-593 and TMEB-693), to assess qualitative and quantitative losses at different stages of the processing chain for gari, pupuru and fufu. Qualitative losses involved evaluating the deterioration of cassava quality attributes, while quantitative losses focused on measuring weight loss during processing. To address these losses, a novel loss reduction technology involving waxing, using food-grade paraffin wax produced from candlesticks, was implemented. Edible wax was applied to cassava roots to minimize moisture loss and prevent microbial spoilage. The effectiveness of the waxing treatment was evaluated by comparing quality attributes and weight loss between waxed and untreated cassava. The findings revealed significant qualitative and quantitative losses throughout commercial cassava processing, primarily due to moisture loss, enzymatic browning, and microbial spoilage. However, the application of waxing technology showed promising results in reducing these losses. After ten (10) days of storage, only the waxed TME-419, TMS-593 and TMEB-693 varieties had moisture left within them while the unwaxed cultivars had already decayed and deteriorated. Also, waxing led to decreased cyanide levels from 5.69, 4.57 and 2.52 mg/kg to 4.02, 4.08 and 1.11 mg/kg, respectively in the three varieties after ten days of storage.. Waxed cassava exhibited improved texture, color retention, and extended shelf life compared to untreated cassava. Additionally, the weight loss of waxed cassava was significantly lower (p<0.05), indicating reduced postharvest losses. This study sheds light on the significant postharvest losses encountered in commercial cassava processing, and it introduces waxing technology as an innovative and effective approach to reduce these losses. The findings underscore the significance of implementing enhanced loss reduction technologies to improve the efficiency and sustainability of cassava processing. This, in turn, leads to enhanced food security and improved economic outcomes for communities that rely on cassava.