Traditional Products and Their Process

Table of Contents

1. Introduction. Traditional post-harvest and innovation in conservation of fresh roots and tubers 2. Nutrients and antinutrients in starchy roots, tubers and rhizomes 3. Tradition and innovation in food processing by cooking, freezing and ready-to-eat fries. ready-to-eat fries 4. Starchy products for healthy foods 5. Processing of cassava as a detoxification mechanism for linamarin 6. South America Ready to use chips and snacks from starchy R&T 7. Guyana Valorisation of by-products. The case of the cassareep and casaba (cassava bread) 8. Andean Highlands / Bolivia / Peru Traditional foods from potato 9. Colombia/Venezuela Traditional products from R&T 10. Amazon region Mani�oba: use of cassava leaves in human food 11. Industrial flour manufacturing processes for human consumption and its Legislation. 12. Brazilians cassava flours as a low humidity food for long storage. Innovative products as "farofa and food in bars 13. A special cassava flour. The case of farinha d ' �gua in the Amazonian region of Brazil and Guiana. 14. Inovation in traditional products. The case of food in bar based on flours to mimic cereal bars 15. Fermentation for softening the cassava roots: the case of carim� flour. 16. Alcoholic fermentation for beverage and energy 17. "Tiqura� liquor. A case study of scale up in industrial .fermentation. 18. Tucupi. A study case of valorisation of wastewater from cassava flour in Para, Brazil

Authors

Marney Pascoli Cereda Researcher, Agro: Research, Processes and Products Laboratories, Campo Grande, Brazil. Marney Pascoli Cereda, Ph.D. has graduated in Agronomic Engineering at University of S�o Paulo, Brazil. She idealized and was the first Director of a Research Centre specialized in tropical starches. For her activities in research, she received in 2000 the Medal of Merit from the S�o Paulo Government. She also realized post-doctoral internships in Spain, France and England and technical visits in China, Thailand, Japan, India and in most Central and South American countries. Her researches focus mainly in food technology and development. In food technology she works mainly with food security, food safety and the use of agroindustry's wastes. In rural agroindustry's, she works in the development of processes in social technology and valorization of family farming products production by innovative technologies. She developed 3 patents and other 6 are in analysis process. From 2018 she remains an independent researcher and coordinates the Agro: Research, Processes and Products Laboratories. Olivier Francois Vilpoux Professor, Federal University of Campo Grande, Mato Grosso do Sul, Brazil. Olivier Fran�ois Vilpoux, Ph.D. has graduated in Agronomic Engineering at "Institut Sup�rieur D'agriculture� (1991), in France, with a Master's in Business from the Institut de "Gestion Internationale en Agro Alimentaire� (1992) and a PhD in Business from the "Institut National Polythecnique de Lorraine� (1997), France. From 2004 to 2019 he was a professor at the Catholic University of Campo Grande (UCDB) and Professor of the Master and Doctorate Program in Local Development (UCDB), Brazil. From 2014 to 2019 he has been professor of the Doctorate in business at the Federal University of Mato Grosso do Sul. Currently he is professor of the Master of Management and Environmental Technology at the Federal University of Mato Grosso (UFMT). He works mainly on the following themes: collective action, cooperatives and family farming.