+ Why does cassava spoil so fast?
Fresh cassava undergoes Post-Harvest Physiological Deterioration (PPD) within 24–48 hours of harvest — the roots turn blue-black and become inedible. This is the #1 reason cassava must be processed quickly. Processing extends shelf life from 2 days to 6–12+ months.
+ What is the best pathway for small-scale farmers?
For low-capital entry, cassava chips and garri (in West Africa) have the lowest equipment requirements. A basic garri setup costs USD 100–200 and can pay back within weeks. Semi-mechanised garri or HQCF production is ideal for groups of 5–10 farmers pooling resources.
+ What is HQCF and who buys it?
High Quality Cassava Flour (HQCF) is unfermented, white, neutral-smelling flour that substitutes 10–40% of wheat flour in bread, biscuits and pasta. Industrial bakeries and food manufacturers are the buyers. Quality standards: moisture <12%, HCN <10 ppm, neutral odour. A flash dryer is required.
Price data for Madagascar: FAO, IITA cassava post-harvest reports, regional market surveys 2024–2025. For planning only — verify local prices before investing.