Melted wax extends the postharvest life of cassava roots

Rapid postharvest physiological deterioration (PPD) is a challenge facing cassava; the roots lose market value within 24 hours and spoil after 72 hours.Simple coating of fresh root with melted wax (140-12.5 kg wax/t or $0.016/root) is commercially used in Latin America to extend the life of fresh roots for export. It has been tested sucessfully in Uganda.The technology keeps the cassava root in its fresh form and quality for at leaste 14 days, making it possible to market it over longer distances and minimize postharvest losses, therefore contributing to higher incomes of growers and traders, and increasing utilization and food security.Two enterprises for cassava root waxing exist in Uganda. At least 144 Ugandan farmers, traders, researchers, and students have benefited from the establishment of the two waxing packhouses.?More than 30 restaurants, food vendors, hotels, and other marketers were engaged in 2016.?Nearly 400 consumers are estimated to have consumed or purchased waxed cassava roots in 4 months only.The urban consumers were willing to pay US~0.71/kg for the waxed roots against US$ 0.31 - 0.42 for non-waxed roots.See the complete article below.SourceAbass, A., CGIAR,?Extending the shelf life of cassava through waxing?(link)The second picture shows a commercial waxing operation at a packinghouse in Uganda