[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-detail-105305-en":3,"doc-seo-105305-105":31,"detail-sidebar-cat-0-en-105":93},{"code":4,"msg":5,"data":6},0,"success",{"doc_id":7,"user_id":8,"nickname":9,"user_avatar":10,"doc_module":4,"category_id":11,"category_name":12,"doc_title":13,"doc_description":14,"doc_content":15,"file_id":16,"file_url":17,"file_type":18,"file_size":19,"view_count":20,"is_deleted":4,"is_public":21,"is_downloadable":21,"audit_status":21,"page_count":22,"language":23,"language_code":24,"site_id":25,"html_lang":24,"table_of_contents":26,"faqs":27,"seo_title":28,"seo_description":14,"update_tm":29,"read_time":30},105305,1649267921044,"Ava Thompson","https://us-avatar.wpscdn.com/avatar/1800007509477c92dfb?_k=1782875107921204101",19,"General","Agriculture for Standard Six-Unit 18 - Processing and Storage of Groundnuts and Cassava","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.","Agriculture for Standard Six-Unit 18  \nPROCESSING AND STORAGE OF GROUNDNUTS AND CASSAVA  \nEnglish Agriculture  \nAgriculture for Standard Six-Unit 18 PROCESSING AND STORAGE OF GROUNDNUTS AND CASSAVA  \nEnglish  \nZomba, Southern , Malawi  \nCopyright © 2025, Knowledge & Information for Successful Society  \n[http://creativecommons.org/licenses/by/4.0/](http://creativecommons.org/licenses/by/4.0/)  \nYou are free to make commercial use of this work. You may adapt and add to this work. You must keep the copyright and credits for authors , illustrators , etc.  \nPROCESSING AND STORAGE OF GROUNDNUTS AND CASSAVA  \nCassava and groundnuts need to be processed and stored properly.  \nProcessing of cassava helps it to stay for a longer period of time and attracts high prices on the market.  \nGroundnuts  \nGroundnuts’ inside shells take 3 to 6 weeks to dry. Sometimes groundnuts are dried instooks for quick drying.  \nIt is not recommended to dry groundnuts on iron sheet roofs.  \nGroundnuts (Contd)  \nPods are then removed by hand or machine from the plant when they start to rattle. Groundnuts are then winnowed to remove soil debris or trash.  \nAfter drying, shelling is done by hand or machine.  \nGroundnuts (Contd)  \nAfter shelling, groundnuts are graded to remove mouldy and broken nuts from good ones. Take note that oil nuts such asmawanga and manipintar are usually sold in pods.  \nShelled nuts may be roasted, pounded into flour and made into sauce. Sometimes farmers roast, salt groundnuts and put them in small plastic packets. These are sold as an income generating activity at local markets.  \nCASSAVA  \nCassava is best stored in processed form because it does not take long to rot after harvesting. There are two methods of processing cassava.  \nThese are:  \n-Heap fermentation  \n-Soaking fermentation  \nHEAP FERMENTATION  \nThis involves:  \n-Peeling the outer covers  \n-Slicing  \n-Heap to ferment  \n-Drying","cbCaimZdoeB1JY3E","https://ap.wps.com/l/cbCaimZdoeB1JY3E","pdf",64268,5,1,16,"English","en",105,"# PROCESSING AND STORAGE OF GROUNDNUTS AND CASSAVA\n# Groundnuts\n# CASSAVA\n## HEAP FERMENTATION","[{\"question\":\"What is the recommended drying time for groundnuts?\",\"answer\":\"Groundnuts inside shells typically take 3 to 6 weeks to dry. Sometimes, they are dried in 'instooks' for faster drying.\"},{\"question\":\"What are the recommended methods for processing cassava?\",\"answer\":\"Cassava is best stored in processed form. The two main methods of processing cassava are heap fermentation and soaking fermentation.\"},{\"question\":\"What steps are involved in heap fermentation of cassava?\",\"answer\":\"Heap fermentation involves peeling the outer covers, slicing the cassava, heaping it to ferment, and then drying it.\"}]","Agriculture for Standard Six-Unit 18 - Processing and Storage of Groundnuts and Cassava | PDF",1784421262,25,{"code":4,"msg":32,"data":33},"ok",{"site_id":25,"language":24,"slug":34,"title":13,"keywords":35,"description":14,"schema_data":36,"social_meta":88,"head_meta":90,"extra_data":92,"updated_unix":29},"agriculture-for-standard-six-unit-18-processing-and-storage-of-groundnuts-and-cassava","",{"@graph":37,"@context":87},[38,55,70],{"@type":39,"itemListElement":40},"BreadcrumbList",[41,45,49,52],{"item":42,"name":43,"@type":44,"position":21},"https://docshare.wps.com","Home","ListItem",{"item":46,"name":47,"@type":44,"position":48},"https://docshare.wps.com/document/","Document",2,{"item":50,"name":12,"@type":44,"position":51},"https://docshare.wps.com/document/general/",3,{"item":53,"name":13,"@type":44,"position":54},"https://docshare.wps.com/document/agriculture-for-standard-six-unit-18-processing-and-storage-of-groundnuts-and-cassava/105305/",4,{"url":53,"name":13,"@type":56,"author":57,"headline":13,"publisher":59,"fileFormat":62,"inLanguage":24,"description":14,"dateModified":63,"datePublished":64,"encodingFormat":62,"isAccessibleForFree":65,"interactionStatistic":66},"DigitalDocument",{"name":9,"@type":58},"Person",{"url":42,"name":60,"@type":61},"DocShare","Organization","application/pdf","2026-07-29","2026-07-19",true,{"@type":67,"interactionType":68,"userInteractionCount":20},"InteractionCounter",{"@type":69},"ViewAction",{"@type":71,"mainEntity":72},"FAQPage",[73,79,83],{"name":74,"@type":75,"acceptedAnswer":76},"What is the recommended drying time for groundnuts?","Question",{"text":77,"@type":78},"Groundnuts inside shells typically take 3 to 6 weeks to dry. Sometimes, they are dried in 'instooks' for faster drying.","Answer",{"name":80,"@type":75,"acceptedAnswer":81},"What are the recommended methods for processing cassava?",{"text":82,"@type":78},"Cassava is best stored in processed form. The two main methods of processing cassava are heap fermentation and soaking fermentation.",{"name":84,"@type":75,"acceptedAnswer":85},"What steps are involved in heap fermentation of cassava?",{"text":86,"@type":78},"Heap fermentation involves peeling the outer covers, slicing the cassava, heaping it to ferment, and then drying it.","https://schema.org",{"og:url":53,"og:type":89,"og:title":13,"og:site_name":60,"og:description":14},"article",{"robots":91,"canonical":53},"index,follow",{"doc_id":7,"site_id":25},{"code":4,"msg":5,"data":94},[95,99,103,107,111,116,121,126,131,134,138],{"id":21,"doc_module":4,"doc_module_name":47,"category_name":96,"show_sort_weight":97,"slug":98},"Story & Novel",90,"story-novel",{"id":48,"doc_module":4,"doc_module_name":47,"category_name":100,"show_sort_weight":101,"slug":102},"Literature",80,"literature",{"id":54,"doc_module":4,"doc_module_name":47,"category_name":104,"show_sort_weight":105,"slug":106},"Exam",70,"exam",{"id":20,"doc_module":4,"doc_module_name":47,"category_name":108,"show_sort_weight":109,"slug":110},"Comic",60,"comic",{"id":112,"doc_module":4,"doc_module_name":47,"category_name":113,"show_sort_weight":114,"slug":115},6,"Technology",50,"technology",{"id":117,"doc_module":4,"doc_module_name":47,"category_name":118,"show_sort_weight":119,"slug":120},7,"Healthcare",40,"healthcare",{"id":122,"doc_module":4,"doc_module_name":47,"category_name":123,"show_sort_weight":124,"slug":125},8,"Research & Report",30,"research-report",{"id":127,"doc_module":4,"doc_module_name":47,"category_name":128,"show_sort_weight":129,"slug":130},9,"Religion & Spirituality",20,"religion-spirituality",{"id":129,"doc_module":4,"doc_module_name":47,"category_name":132,"show_sort_weight":129,"slug":133},"World Cup","world-cup",{"id":135,"doc_module":4,"doc_module_name":47,"category_name":136,"show_sort_weight":135,"slug":137},10,"Lifestyle","lifestyle",{"id":11,"doc_module":4,"doc_module_name":47,"category_name":12,"show_sort_weight":20,"slug":139},"general"]