Agriculture for Standard Six-Unit 18 - Processing and Storage of Groundnuts and Cassava

Jul 19, 2026

This document, Agriculture for Standard Six-Unit 18, focuses on the essential processes of handling and storing groundnuts and cassava. It emphasizes that proper processing of cassava extends its shelf life and enhances its market value, while groundnuts require a drying period of 3 to 6 weeks, sometimes expedited using 'instooks.' The text advises against drying groundnuts on iron sheet roofs. It details the removal of pods from plants when they rattle, followed by winnowing to eliminate soil and debris. Shelling, conducted manually or mechanically, precedes grading to separate damaged or moldy nuts from good ones. It's noted that oil nuts like 'mawanga' and 'manipintar' are typically sold in pods. Shelled nuts can be roasted, pounded into flour for sauces, or roasted, salted, and packaged for sale as an income-generating activity. Cassava, prone to rotting post-harvest, is best stored in processed forms, with heap fermentation and soaking fermentation identified as the two primary processing methods. Heap fermentation involves peeling, slicing, heaping for fermentation, and drying. The document is copyrighted by Knowledge & Information for Successful Society in 2025 and licensed under Creative Commons BY 4.0, allowing free non-commercial adaptation and reuse with proper attribution.

LanguageEnglish

CategoryGeneral

FormatPDF

Pages16

Reading Time25 min

AccessFree to download

PROCESSING AND STORAGE OF GROUNDNUTS AND CASSAVA

Groundnuts

CASSAVA

HEAP FERMENTATION

FAQs

What is the recommended drying time for groundnuts?

Groundnuts inside shells typically take 3 to 6 weeks to dry. Sometimes, they are dried in 'instooks' for faster drying.

What are the recommended methods for processing cassava?

Cassava is best stored in processed form. The two main methods of processing cassava are heap fermentation and soaking fermentation.

What steps are involved in heap fermentation of cassava?

Heap fermentation involves peeling the outer covers, slicing the cassava, heaping it to ferment, and then drying it.

Jul 19, 2026

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