"Towards Food Security: The Production of Cassava Flour [A Model System for Carbohydrate Rich Foods]"

Ian Thompson

Department of Chemistry 

This research project focuses on identifying opportunities for the utilisation of locally grown carbohydrate rich foods to partially replace imported sources of carbohydrates. The expected outcomes are a reduction of imports, the stimulation of local production by farmers, and an increase in the opportunities for the private sector and entrepreneurs to develop value added consumer products. In a standard diet, carbohydrates should account for between 45 65% of total calories consumed. Foods high in carbohydrates are grains (wheat, corn, rice), roots and tubers (yam, cassava, sweet potato, coco) and some fruits (banana, breadfruit). A significant proportion of the carbohydrates consumed in Jamaica is imported, in the form of wheat (flour), corn (meal) and rice. In an effort to reduce the food import bill, the Jamaican government embarked on an "Eat What You Grow Campaign" and the farming community was encouraged to increase production of their agricultural crops, especially cassava. However, the demand for cassava (mainly a function of the demand for bammy and cassava chips) was less than the supply that resulted from increased production of cassava. Consequently, several farmers discontinued production. In 2009, over 200,000 tonnes of wheat was imported to meet the demand for wheat flour. In the same year, the production of cassava root reported by the Rural Agricultural Development Authority (RADA) was only about 1 3, 000 tons. With the application of appropriate technology, cassava root can be efficiently processed into flour. The idea of using cassava flour as a substitute for wheat flour is not new. As 3.5 kg cassava root is required to produce 1 .0 kg cassava flour, promoting its use has the potential to significantly increase the demand for local cassava root.

Bread is a staple within the Jamaican diet. The market demand for bread is estimated at more than 700,000 loaves per week. This fact makes bread a commercially significant food product. Prior research on this project within the Department of Chemistry ("Towards Food Security: The Production of Cassava Flour" refers) had demonstrated, by sensory evaluation (taste test), the acceptability of cassava-wheat composite bread. At Denbigh 2013, a preliminary survey was undertaken to determine consumer acceptance of the cassava-wheat composite bread. Approximately 90% of respondents reported that they liked the product
and indicated positive purchase intent. Further, the respondents highlighted perceived health benefits as a significant factor influencing their purchasing intent.The objectives of the remaining phases of the project are consistent with UWI Mona 201 2-201 7 Strategic Plan, and UWFs involvement in Jamaica agricultural development through research, education, community development and sustainability. The three phases of the project are: 

Phase I: Cassava Flour Pilot Plant
i. To validate the processing technology for the conversion of local raw materials into flours. In addition to cassava, other tubers and carbohydrate rich foods may be processed. These may be used in a variety of new and varied consumer baked products and cereals.

ii. To develop technology for sale & transfer to commercial enterprise (within 3 - 5 years).

iii. To present a model for the adoption and transfer of technology, (for use as a training /research/extension station) in the area of food production and agro-processing technology. When   coupled   with  UWFs   2012-17   strategic   imperatives,   this   project is expected to provide a diverse range of research opportunities throughout the UWI community: from plant variety selection (based on desired attributes and end user
requirements); agronomic practices (to optimise yield and increase productivity); processing technology and product development (appropriate to the requirements of consumers and their specifications for desired products), and marketing and health (promoting health beneficial properties such as high fibre, low gluten foods, and investigating the glycemic index of thesefoods and their impact on diabetics). 

Phase II: Improved Field Operations and Agronomic Practices

In  addition  to  the  use  of  appropriate  and  efficient  processing  technologyto  convert cassava  root to  flour,  the  success  of  the  project is  dependent onproducing lower  cost raw material. As a result,  the project will undertake tocultivate  cassava  according  to  agronomic  best  practices  to include,  but notlimited to:
i. selection and adoption of high yielding varieties (in collaboration withCLAYUCA & MOA);

ii. system for the production of high quality planting material;

iii. adoption of optimum planting density (of 10,000 plants per hectare);

1.  appropriate land preparation, including fertiliser application and irrigation;
   and

v. mechanisation of planting and harvesting operations. 

Phase III: Integrated Model of Production.
The project intends to demonstrate the application of appropriate technologies, and to encourage the creation of an integrated agricultural-processing model that coordinates -
i. farming operations (variety selection, planting density, s, mechanisation,
etc.);

ii. processing technology ( to achieve the desired flour quality), and

iii. market demand and price (quantity demanded at specific price points) -
through the value chain (shown below). 

This integrated model will be available to commercial entities interested in manufacturing cassava flour (and its derivatives) as a turnkey business for financial return. The process starts with the demand of goods and services by consumers, which is communicated through the value chain by its stakeholders. This provides the stimulus for retailers and wholesalers to request supply from processors who, in turn, will place orders with (contract) farmers for supply of raw material.

In summary, there is an inherent capacity to produce cassava root in Jamaica. When the root is processed into cassava flour and nominally substituted in bread, the taste is generally accepted by consumers, and there are perceived health benefits associated with its consumption. Adoption of cassava flour in bread on a national
scale would require a multiple fold increase in the production of cassava root, and an efficient system for the production of cassava flour. By using cassava to develop a model system for producing flour from other carbohydrate-rich foods, this project is expected to positively impact food security in Jamaica and provide an
economic basis on which such flours may be used in a range of value-added consumer products. 

Dr Ian Thompson lectures on Food Chemistry and Food Processing in the Department of Chemistry and is the programme coordinator for the MSc programme in Food and Agro-Processing Technology.