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Traditional post-harvest technology of perishable tropical staples

By: Contributor(s): Material type: Continuing resourceContinuing resourceLanguage: English Series: FAO agriculural services bulletin no. 59Publication details: Rome, IT Food and Agriculture Organization of the United Nations (FAO) 1984Description: 89 pSubject(s): LOC classification:
  • 26844
Online resources: Summary: Se revisa la literatura relativa a la tecnologia poscosecha tradicional de la yuca y de otros alimentos basicos distintos a cereales, los cuales predominan en los tropicos humedos de baja alt. Tradicionalmente, el problema de almacenamiento de la yuca se ha solucionado dejando las raices en la tierra hasta cuando se necesiten y, una vez cosechadas, procesandolas inmediatamente en una forma seca de mayor duracion de conservacion; el producto final es, por lo general, una harina, aunque las raices secas se almacenan frecuentemente en alguna otra forma. Entre los productos mas importantes elaborados con raices de yuca figuran las harinas integrales de granulos gruesos conocidas como gari en Africa Occidental y como farinha en Brasil. Por otra parte, la extraccion de almidon de yuca es una tecnica utilizada ampliamente en todas las regiones productoras de yuca del mundo. Tambien se trata el papel especifico que desempenan las mujeres en la tecnologia poscosecha. La preparacion diaria de alimentos como el pan de yuca, la cual implica labores extenuantes como el rallado manual de las raices, puede ocupar hasta un 75 por ciento del tiempo laboral de una mujer y durante los festivales, todo su tiempo puede estar dedicado a la preparacion de bebidas alcoholicas especiales hechas a partir de la yuca. (CIAT)Summary: The literature concerning the traditional postharvest technology of cassava and other noncereal staple foods, which predominate in the humid, low-alt. tropics, is reviewed. Traditionally, the problem of cassava storage has been overcome by leaving the roots in the ground until needed and, once harvested, processing them immediately into a dry form with a longer shelf life; the end product is generally a flour, although the dried roots are often stored in some other form. Among the most important products from cassava roots are the coarse meals known as gari in West Africa and farinha in Brazil. On the other hand, cassava starch extraction is a technique used widely throughout cassava producing regions worldwide. Attention is also given to the specific role of women in postharvest technology. The daily preparation of foods such as cassava bread, which involves arduous tasks such as grating the raw roots by hand, may take up to 75 percent of a woman's working time, and during festivals, her whole time may be devoted to the preparation of special alcoholic beverages from cassava. (CIAT)
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Item type Current library Collection Call number Copy number Status Date due Barcode Item holds
Books Books CIAT Library Document collection CINFOS Document Collection CINFOS 26844 (Browse shelf(Opens below)) c.1 Short Loan 100044288
Online Document Online Document CIAT Library Web Electronic Document 26844 (Browse shelf(Opens below)) Not For Loan (Restricted Access)
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Se revisa la literatura relativa a la tecnologia poscosecha tradicional de la yuca y de otros alimentos basicos distintos a cereales, los cuales predominan en los tropicos humedos de baja alt. Tradicionalmente, el problema de almacenamiento de la yuca se ha solucionado dejando las raices en la tierra hasta cuando se necesiten y, una vez cosechadas, procesandolas inmediatamente en una forma seca de mayor duracion de conservacion; el producto final es, por lo general, una harina, aunque las raices secas se almacenan frecuentemente en alguna otra forma. Entre los productos mas importantes elaborados con raices de yuca figuran las harinas integrales de granulos gruesos conocidas como gari en Africa Occidental y como farinha en Brasil. Por otra parte, la extraccion de almidon de yuca es una tecnica utilizada ampliamente en todas las regiones productoras de yuca del mundo. Tambien se trata el papel especifico que desempenan las mujeres en la tecnologia poscosecha. La preparacion diaria de alimentos como el pan de yuca, la cual implica labores extenuantes como el rallado manual de las raices, puede ocupar hasta un 75 por ciento del tiempo laboral de una mujer y durante los festivales, todo su tiempo puede estar dedicado a la preparacion de bebidas alcoholicas especiales hechas a partir de la yuca. (CIAT) spa

The literature concerning the traditional postharvest technology of cassava and other noncereal staple foods, which predominate in the humid, low-alt. tropics, is reviewed. Traditionally, the problem of cassava storage has been overcome by leaving the roots in the ground until needed and, once harvested, processing them immediately into a dry form with a longer shelf life; the end product is generally a flour, although the dried roots are often stored in some other form. Among the most important products from cassava roots are the coarse meals known as gari in West Africa and farinha in Brazil. On the other hand, cassava starch extraction is a technique used widely throughout cassava producing regions worldwide. Attention is also given to the specific role of women in postharvest technology. The daily preparation of foods such as cassava bread, which involves arduous tasks such as grating the raw roots by hand, may take up to 75 percent of a woman's working time, and during festivals, her whole time may be devoted to the preparation of special alcoholic beverages from cassava. (CIAT) eng

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