The development of two simple techniques, box storage and field clamps, which allow curing and storage of fresh cassava roots for 1 and 2 month periods, is described. Consistent and acceptable results have been obtained following storage of roots in boxes packed in moist but not wet sawdust and kept at ambient temperatures. The design of field clamps that maintain internal temperature below 40°C, to allow successful curing and storage, varies in different seasons. Storage life of roots is enhanced by the selection of roots in good condition, and any delay in placing the roots in storage results in poorer out-turns.
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