The transformation of cassava into various products such as pastry, bread, and tapioca in Cameroon is facing significant challenges. Despite the abundance of cassava, a versatile and valuable root, the process of converting it into consumable products is fraught with difficulties. These challenges are multifaceted, affecting the technical, organizational, and commercial aspects of cassava transformation.
According to Marie Joseph Medzeme Engama, director of programs at the Association for the Promotion of Solutions for Sustainable Development of the Fisheries, Agriculture, Livestock, and Blue Economy Sectors in Central Africa, there are five main difficulties hindering the transformation process. These include irregular supply of raw materials, weak structuring of actors, high technology costs, and lack of competencies in quality management, hygiene, and accounting.
One of the primary challenges is the irregular supply of raw materials. Cassava is a highly perishable root that begins to spoil just 48 hours after harvest. This poses a significant challenge to industrial units that require a consistent and large supply of cassava to operate efficiently. For instance, an industrial unit needing five tons of cassava per day cannot function effectively if it has to collect from 100 different small-scale producers.
Another significant challenge is the weak structuring of actors in the cassava transformation sector. Many actors work in isolation, and few are organized into functional cooperatives, agricultural SMEs, or networks that can negotiate contracts with industrial bakeries or sub-regional buyers. This lack of structuring denies them the power to negotiate better terms for their products.
The cost and access to technology are also major hurdles. To produce high-quality cassava flour suitable for industrial bakeries, specific and expensive equipment is required. These equipment not only need to be purchased but also require stable electricity and regular maintenance, adding to the overall cost of production.
Furthermore, the competencies required to manage quality, hygiene, and accounting in the transformation process are often lacking. This makes it difficult for producers to maintain high standards of product quality and to comply with regulatory requirements. As a result, many producers struggle to access larger markets and to compete with imported products.
Addressing these challenges will require a concerted effort from both the public and private sectors. Improving the organization of producers, providing access to affordable technology, and building the capacities of actors in the sector are critical steps towards enhancing the cassava transformation industry in Cameroon. This will not only help in reducing post-harvest losses but also in increasing the income of cassava producers and contributing to the country's economic development.
Key points
- The main challenges facing cassava transformation in Cameroon include irregular raw material supply, weak actor structuring, and high technology costs.
