General Background on Food Standards

Food standards can be defined as documents or rules that concerns foods from raw
material to finished products or retail presentation.
Food standards seeks:
• to promote safety and protect consumer
• to limit the sale of unwholesome products
• to simplify the marketing of food products
What is a standard?
ISO/IEC Guide 2:1996 defines a standard as a document, established by consensus
and approved by a recognized body, that provides, for common and repeated use,
rules, guidelines or characteristics for activities or their results, aimed at the
achievement of the optimum degree of order in a given context. Standards are varied in
character, subject, and medium.

A. CASSAVA LOCAL STANDARDS

Reference: ASARECA-
Reference: Determinants of cassava processing and marketing by smallholder….. by
ruforum.
Reference: Helping farmers to process high quality cassava and potatoes (Daily
monitor) by Lominda Afedraru
- Farmers are expected to harvest mature cassava, sort out the big tubers from the
small ones and pack them separately without being injured
- To Obtain processing cassava chips, farmers are expected to observe hygiene,
conduct drying on plastic materials, keep animals away from the drying spot.
- To Obtain high quality cassava flour, which is commonly used in the baking
industries, it should be dried within one day to avoid fermentation.
-
B CASSAVA INTERNATIONAL STANDARDS
While Identifying the international standards, a case of Nigeria was purposively selected
based on its being the world’s largest producer with 47,406,770 tons 2014. While
Uganda is considered to be the 19th with production value of cassava; 2,979,000 tons.
Ref (https://www.worldatlas.com/articles/top-cassava-producing-countries-in-the-
world.html). Nigeria has developed and documented international standards which also
foster its enhanced cassava exports and local trade.
B.1.0 Nigeria standards
B.1.1 Cassava roots of varieties [Manihot esculenta (Crantz)] of the
Euphorbiacea family to be supplied in fresh form to the consumer, after cleaning
and packaging
Essential requirements
In all grades, subject to the special provisions for each grade and the tolerances allowed,
the cassava root shall be: About 300 g and above in weight and not less than 20 cm in
length, whole, not affected by rot, mold or deterioration, practically free of pests, free of
abnormal external moisture, free of any foreign smell and/or taste and graded into
superior quality, good quality and the low quality which is characterized by slight defects
in shape, bruising not exceeding 20% of the surface area of the cassava.
Cassava roots shall be well packed to protect them from mechanical, heat, and frost
damage., and in containers, which will safeguard the hygienic, and nutritional quality of
the product. These containers must be made from packaging material that will not impart
any toxic substance and smell to the product. In addition, container shall be marked/ well
labeled with the name “cassava root”, name and location address of the exporter and/or
packer, country of origin and name of town.
Cassava roots should comply with National Agency Food standards to trace and
eliminate pesticide residues., and follow the International Code of Hygienic Practice

Reference:
Report of the National Committee on Cassava, 2003
Raw Material Research and Development Council (Technical Information on
crop production in Nigeria 1994)
Codex Alimentarius Commission (CAC/RCP 1 – 1969, Rev/ 2 – 1985, Vol.
1B).
Codex Alimentarius Commission (CAC/RS/100-1978)

B.1.2 Standards for Cassava Chips

Cassava chips shall be prepared from clean, fresh cassava (Manihot esculenta Crantz)
by washing, peeling, chipping, and drying.

Essential requirements

The cassava root from which the cassava chips is prepared shall be peeled, washed,
cleaned, and in good physical condition. Organoleptic properties to cater for taste and
odor of cassava chips shall be characteristic of the variety. No food additives shall be
added to cassava chips. the product shall be free from objectionable matter. The
products shall not contain any substance originating from microorganisms in amounts,
which may present hazard to health. Metallic contaminants limits shall be in conformity
to maximum levels of (mg/kg): Arsenic 0.1, Copper 20.0. Lead 1.0, Mercury 0.1, Tin
15.0, Zinc 50.0 and Iron 22.0.
Cassava chips shall be well packed and packaged to avoid microorganisms and other
Contaminant (protect against infiltration of moisture, insect infestation and leakage),
then transported, and stored in containers, which will safeguard the hygienic and
organoleptic qualities of the products. The name of the product shall be clearly and
boldly written on the container with net weight declared in metric system and the name,
address of manufacturer and /or packer, date of manufacture , batch number and
country of origin declared. Cassava chips shall be stored in a dry cool place on pallets.

Reference
Normative reference
Report of the National Committee on Cassava, 2003
Raw Material Research and Development Council (technical Information on Crop
Production in Nigeria – 1994
Codex Alimentarius Commission (CAC/RCP 1 – 1969, Rev. 2 – 1985, Vol. 1B
Codex Alimentarius Commission (CAC/RS. /100 – 1978)
NIS 459: 2004-Standard for cassava root

CASSAVA LOCAL POLICIES

nil

CASSAVA INTERNATIONAL POLICIES

According to Food and Agricultural Organization (FAO), sustainable intensification of
cassava production calls for political commitment, investment, institutional support and a
demand-driven approach to technology development.
Cassava production being generally labor-intensive and subsistence-oriented, with low
levels of technology uptake, high production costs and post-harvest losses, and weak
linkages to markets., a need to transform the subsector will require the identification of
profitable areas along the cassava value chains and market preferences, as well as
strategies for reducing price variability and enhancing the quality, volume and reliability
of production. This would be done through enabling policies such as:
1. Promote “Save and Grow” farming approaches and practices such as reduced
tillage, the use of cover crops and mulches, and mixed cropping
2. Facilitate improvements in the input supply chain through Governments
encouraging private investment in the production of inputs, and establish credit lines
to enable private suppliers to organize bulk procurements that ensure their timely
availability
3. Control pest and disease threats. The need for Cassava intensification
programmes to promote integrated pest management, which draws on resistant
cultivars, biological control agents, bio-pesticides and habitat management to protect
crops.
4. Support cassava research and technology development through Applied
research which will facilitate the cassava transformation by helping to develop
varieties with disease- and pest-resistance, water-efficient irrigation technologies, and
appropriate farm machinery
5. Improve rural infrastructure such as Investment in roads, warehousing and
processing capacity in production zones will help to link cassava farmers and
processors to growing markets for intermediate products that have a longer shelf life,
contribute to price stabilization, reduce postharvest losses and lower transaction
 costs. With appropriate technology and equipment, community-level processing
plants could produce high quality cassava flour, grits and chips for rural and urban-
based industries, allowing growers to retain a bigger share of the value-addition.
6. Develop value chains and markets. Governments should promote private
investment in cassava processing, and foster associations that link growers and
processors.
7. Reduce farmers’ exposure to price volatility. Guaranteeing farmers a reasonable
price for their crops will encourage them to invest in intensive cassava production

Reference: Save and Grow: Cassava A guide to sustainable production intensification (FAO, 2013)
ISBN 978-92-5-107641-5

Reference: INTERNATIONAL TRADE IN CASSAVA PRODUCTS AN AFRICAN

PERSPECTIVE; Prepared by the Basic Foodstuffs Service (ESCB) of the FAO Commodities and
Trade Division September 2000