ISC Indonesian Superb Cassava

ISC Indonesian Superb Cassava

Quoting from the linked website, my highlight added:

“Our R&D team rides technology’s edge, bringing innovation for high yield cassava harvesting. Established in 2007, PT Bioenergy Bumi Hidayah focused on modern technology cassava cultivation method. Indonesian Superb Cassava (I-Cassava) variety or locally named “Darul Hidayah” is aimed for massive feedstock production supply for Cassava chips, Tapioca starch, Modified Cassava Flour, Food products, Animal feed, Bio-ethanol, Chemical, Pharmaceutical and other industrial products in increasing extent. I-Cassava variety has achieved tremendous yield on an average of up to 80 ~100 tons of fresh cassava tubers with population density of 5.500 plants per hectare area.

Need to learn more about it, digestibility, composition, growth requirements, potential as biodigester feedstock. Other papers…

From: http://www.fao.org/docrep/007/j1255e/j1255e04.htm

“Cassava is one of the most drought tolerant crops and can be successfully grown on marginal soils, giving reasonable yields where many other crops do not grow well. Cassava is adapted to the zone within latitudes 30° north and south of the equator, at elevations of not more than two thousand meters above sea level, in temperatures ranging from 18-25°C to rainfall of fifty to five thousand millimetres annually and to poor soils with a pH from 4 to 9. It is a perennial plant growing to a height ranging from 1 to 5 m with three-core single or multitude branching stems. The leaves are deeply, palmately lobed and the roots are enlarged by deposition of starch cells which constitute the principal source of nutrients. Roots’ bulking occurs usually between the 45th and 60th day after planting and storage roots building is a continuous process. An average storage root yield of 5-12 tonnes/ha has been reported by traditional methods of cultivation; but by cultivating high yielding varieties and following better production practices, yield can increase to 40-60 tonnes/ha. Cassava’s productivity in terms of calories per unit land area per unit of time is significantly higher than other staple crops as cassava can produce 250 x 103 cal/ha/day compared with 176 x 103 for rice, 110 x 103 for wheat, 200 x 103 for maize and 114 x 103 for sorghum (Balagopalan et al., 1988).”

“The annual yield of cassava foliage has been reported to be as high as 90 tonnes fresh leaves/ha/per annum if harvested three times a year (Sicco, 2002 personal communication). This however, has a depressing effect on storage root yield. Lower values up to 12 tonnes/ha/annum have been obtained without reduction in root yield. Cassava foliage is therefore a highly nutritive and economically feasible high protein ingredient of animal feed rations. Dried cassava leaves have vast scope as a protein ingredient in compound feeds for livestock and poultry.”

2.2 Nutritional profile

The principal parts of the mature cassava plant expressed as a percentage of the whole plant are leaves 6 percent; stem 44 percent and storage roots 50 percent. The roots and leaves of the cassava plant are the two nutritionally valuable parts, which offer potential as a feed source. The cassava storage root is essentially a carbohydrate source. Its composition shows 60-65 percent moisture, 20-31 percent carbohydrate, 0.2-0.6 percent ether extracts, 1-2 percent crude protein and a comparatively low content of vitamins and minerals. However, the roots are rich in calcium and vitamin C and contain a nutritionally significant quantity of thiamine, riboflavin and nicotinic acid. Of its carbohydrate, 64-72 percent is made up of starch. The starch content increases with the growth of the storage roots and reaches a maximum between the 8th and 12th month after planting. Thereafter, the starch decreases and the fibre content increases. Cassava starch contains 20 percent amylose and 70 percent amylopectin. Cassava roots also contain sucrose, maltose, glucose and fructose in limited levels. The raw starch of the cassava root has a digestibility of 48.3 percent while cooked starch has a digestibility of 77.9 percent.”

 

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