On the Processing and Utilization of Cassava Food in China

Qingqun Yao and Zhenwen Zhang

Asian Agricultural Research, 2017, vol. 09, issue 01

Abstract: Cassava is a vital food crop in the world, and its tuberous roots and leaves have abundant starch, proteins and flavonoids. We can develop multi-functional, multi-purpose cassava food. In China, the food-based processing and utilization of cassava roots and leaves started late in China, but the development is very promising, and the market has great potential. In this paper, we analyze the utilization of cassava roots and leaves in China, and point out the development direction of cassava food processing and utilization in the future, in order to provide a reference for the research and development of cassava processing and utilization technology.

Keywords: Agribusiness (search for similar items in EconPapers)
Date: 2017
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Persistent link: https://EconPapers.repec.org/RePEc:ags:asagre:257310

DOI: 10.22004/ag.econ.257310

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