World Sustainability Forum 2014 – Conference Proceedings Paper Cassava Processing and the Environmental Effect

Cassava (Manihot esculenta Crantz) is a very important food crop that is capable of providing food security. Cassava roots can be converted through processing into enough food. Machine application for cassava roots processing has helped greatly to add value, leading to profit making and provision of food. The farmer at the village level depends on the sun for drying of cassava products. They obtain firewood from forests and use fossil fuel from petroleum to power the tractor and small internal combustion engine (ICE). In traditional operations, fermentation and pressing (de-watering) are done in one operation. Gari frying and flour drying are complex procedures, which depends on the skill of the operator. This paper is concerned about the effect of these activities on the environment. Waste water from cassava processing, if released directly into the environment before proper treatment, could be a source of pollution. Can this type of environmental pollution be controlled? Can the foul odour lead to contamination of surface and underground water? From the investigation, fossil fuels were found to have the biggest historical and present share of polluting emissions. This contributes directly to global warming. Firewood consumption has led to severe deforestation and desertification. Cassava processing activities like any other industry have its own share in emitting greenhouse gases that can be responsible for global warming. The level of atmospheric carbon dioxide (CO2) affect both water availability and demand, through its influence on vegetation. It is widely accepted that the increasing concentration of greenhouse gase