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On the Processing and Utilization of Cassava Food in China

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  • YAO Qingqun
  • ZHANG Zhenwen

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.

Suggested Citation

  • YAO Qingqun & ZHANG Zhenwen, 2017. "On the Processing and Utilization of Cassava Food in China," Asian Agricultural Research, USA-China Science and Culture Media Corporation, vol. 9(01), January.
    • Handle: RePEc:ags:asagre:257310
    DOI: 10.22004/ag.econ.257310
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    Keywords

    Agribusiness;

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