Remastering Cassava in Australia
Agsight Pty Ltd
Project code: PRJ-012563
Project stage: Closed
Project start date: Monday, September 7, 2020
Project completion date: Saturday, December 4, 2021
National Priority: NEI - New and Emerging Industries - SM1
The project aims to revive the cassava knowledge-base and bolster the expertise that has been developed in Australia since about 1970.
Much work was done. Early published studies focused on cassava’s agricultural systems initially for ethanol supply and later for animal feed. The current interest is in cassava as an ingredient in human foods with opportunities to supply vegetable protein and meat substitute products.
Cassava is already the fifth biggest food crop for humans. It traditionally is a crop for the poor as it grows sustainably in marginal environments. It carries great importance with respect to food security, equity, poverty alleviation and environmental protection.
Australia can play an economically productive role by developing cassava in its northern parts and producing products and knowledge in the supply of human foods. Research has demonstrated that cassava can be farmed viably in northern regions. To this end, the project aims to better understand the harvesting and post-harvest processing of leaf and tuber to provide useful ingredients in food manufacture. This component of work opens the door for cassava value-added products to be supplied in supermarkets world-wide.
The project endeavours to connect and encourage communication between people interested in cassava and introduce new people into the cassava story.
New and Emerging Industries
Agsight Pty Ltd
- To put together a means of identification and to begin the recollection of the University of
Queensland’s lost cassava germplasm and any newly introduced lines.
- Grow small commercial plots of cassava to multiply germplasm, develop farming and harvesting
systems, and generate familiarity among prospective farmers.
- Revisit the agricultural viability of cassava production in northern Australia.
- Develop post-harvest technologies for food ingredient preparation including protocols for the
removal of cyanogen and the retention of proteins and nutrients.
- Set up platforms for future research in the agriculture and food science arenas with emphasis on
post-graduate study for young scientists.