Cassava cultivation; current and potential use of agroindustrial co–products

Abstract

Cassava (Manihot esculenta Crantz) has garnered global attention due to its importance as a crucial raw material for ethanol and other derivative production. Nonetheless, its agroindustry generates a substantial amount of residues. We examined the potential utilization of co–products from both agricultural and industrial sectors concerning starch extraction processes. A total of 319 million tons of fresh cassava roots are globally produced, yielding up to 55% of agricultural co–products during harvesting. For every ton of starch extracted, 2.5 tons of bagasse, along with 100 to 300 kg of peel per ton of fresh processed cassava, and 17.4 m3 of residual liquid tributaries are generated. Consequently, both solid agricultural biomass and solid/liquid residues could be directed towards cogenerating bioenergy such as bioethanol, biobutanol, biodiesel, bio–oil, charcoal, and other bioproducts. In conclusion, the conversion of cassava agroindustrial co–products into food and non–food products with high added value could be promoted, thus fostering a circular economy to enhance profitability, sustainability, and crop promotion.

Keywords

• tuberous root
• starch
• value–added products
• bioenergy
• green technology