Tropical root crops—basic staples for millions of people—are highly perishable, and tremendous losses occur after harvest because of the lack of storage and processing technology. This book is the first to fully describe small-scale processing and storage methods for these root crops, particularly taro, sweet potato, and yams. The authors emphasize methods of handling and preserving the crops that require little in the way of energy or technology, and they discuss traditional methods of storage and processing in Africa, Asia, and the Pacific. They also describe small machines suitable for processing and highlight examples of higher-level technology. The book is a milestone in the search for ways to appropriately modernize traditional agriculture and food systems.

It has been the goal in this volume to summarize the current level of understanding in a number of areas relating to sweet potato production and utilization. To accomplish this, a group of authors, each with broad experience in the selected areas, was assembled. It is hoped that this volume will be useful as a beginning point- a foundation for further research efforts.

The variety, distribution range and quality of processed vegetables have grown rapidly in recent years, due in large part to advances in vegetable processing technology. This 448-page book provides a detailed, expert guide to current methods of vegetable processing. The authoritative presentations were prepared by a team of leading international food specialists. The text is organized for easy reference and supplemented with hundreds of photographs and diagrams illustrating procedures and equipment. Hundreds of tables provide useful reference data in convenient form. Each chapter includes a section of extensive references for additional research on each subject.

Root and tuber crops are important to agriculture, food security and income for 2.2 billion people in developing countries. These species produce large quantities of dietary energy and have stable yields under difficult environmental conditions. This second edition of Tropical Root and Tuber Crops is an authoritative treatment of four important root and tuber crops: cassava. sweet potato, yams, and aroids.

Roots and tubers are considered as the most important food crops after cereals and contribute significantly to sustainable development, income generation and food security especially in the tropical regions. The perishable nature of roots and tubers demands appropriate storage conditions at different stages starting from farmers to its final consumers. Because of their highly perishable nature, search for efficient and better methods of preservation/processing have been continuing alongside the developments in different arena. This book covers the processing and technological aspects of root and tuber foods, detailing the production and processing of roots and tubers such as taro, cassava, sweet potato, yam and elephant foot yam. Featuring chapters on anatomy, taxonomy and physiology, molecular and biochemical characterization, GAP, GMP, HACCP, Storage techniques, as well as the latest technological interventions in Taro, Cassava, Sweet potato, yam and Elephant foot Yam.