Preface

Cassava (*Manihot esculanta* Crantz) is a life-sustaining source of carbohydrates for more than a billion people worldwide, primarily in the tropics. Human consumption accounts for more than two-thirds of this crop's total output, with the remainder going to animal feed and industrial use. When compared to other starchy staples, cassava yields more than rice and maize. Cassava is well known for being the most productive crop under marginal conditions, in addition to its enormous potential for agronomic and genetic development. It has spread extensively throughout Latin America, Asia's tropical regions, and Sub-Saharan Africa. Given these characteristics, it is an important crop for supplying energy and nutrition as well as ensuring food security in a number of countries where it is widely grown.

This book discusses four main topics: (1) cassava diversity and its microbiome; (2) cassava disease; (3) enhancement of cassava production; and (4) cassava post-harvest processing. These are critical factors in determining cassava production and agricultural value in the future. The biological and technological aspects of this endeavour have been the primary focus. This is because such actions are critical in ensuring sufficient cassava output to meet customer demand. Harvesting is a critical step in the cassava value chain as well. The development of labour-saving cassava harvesting technologies has emerged as the most pressing issue confronting cassava transformation globally.

I would like to express my heartfelt gratitude to the authors who generously contributed chapters to this book. This project would not have been a success without their contributions. Furthermore, I'd like to express my heartfelt appreciation to IntechOpen. I have gained valuable experience and I look forward to working on additional projects in the future. I'd also like to express my appreciation to Author Service Manager Ms. Maja Bozicevic for her unwavering assistance in compiling materials.

Finally, I hope that this book will assist both scientists and non-scientists in making informed decisions about cassava, including its diversity, biological characteristics, disease, production, and post-harvest processing.

**II**

**Section 4**

*and Maria Jose Sousa-Gallagher*

*by Shadrack Mubanga Chisenga*

Cassava Post-Harvest Processing **123**

**Chapter 7 125**

**Chapter 8 151**

Cassava Biomaterial Innovations for Industry Applications *by Kashub Steven Tumwesigye, Jorge C. Oliveira, Sheila Namuwaya* 

Primary Quality Control Parameters of Cassava Raw Materials

**Andri Frediansyah** Research Division for Natural Product Technology (BPTBA), Indonesian Institute of Sciences (LIPI), Yogyakarta, Indonesia

**1**

Section 1

Cassava Diversity

and Its Microbiome

Section 1
