Development  of  harmonized  standards  for  cassava,  sweet  potato  and  potato  products  was  carried  out with  the  National  Bureaus  of  Standards  of  the  five  East  African  Community  member  states.  The  25 standards have a direct bearing on cassava, sweet potato and potato value chain products such as fresh roots,  chips,  crisps,  animal  feed  and  food-grade  starch.  The  standards  were  adopted  by  the  EAC Ministers and were published in the EAC gazette between 2010 and 2013. Adoption of these standards is  expected  to  allow  the  inclusion  of  cassava  and  potato  products  in  the  production  of  high  value industrial products such as starch, confectionery and animal feeds and further promotes trade in cassava, sweet potato and potato products between countries that subscribe to the harmonized standards. These quality standards have  been proposed to be applied  in  farm  level production, primary processing,  and factory level processing.

ASARECA launched an 8-month campaign starting April 2013 to raise awareness of the EAC standards and  build  capacities  for  EA  standards  utilization  among  value  chain  actors.  At  least  15  value  chain champions were identified in each country mainly drawn from large farmer organizations or traders and processors’ associations to spearhead the campaign and generate value for their other members. Training manuals and awareness materials including flyers, brochures, posters, and press releases were developed in collaboration with the International Institute of  Tropical Agriculture (IITA-Tanzania) and distributed to  over  6,000  actors  by  the  respective  national  standards  bureaus  through  training  events, demonstrations,  agricultural  shows  or  workshops,  radio  and  TV  talk  shows  and  newspapers.  These materials are downloadable at www.asareca.org.

For instance the standards for dried cassava chips and for  high quality cassava flour were published as easy to use manuals and have been the subject of several newspaper articles and radio talk shows. The standards were directly disseminated through awareness creation events to over 2000 value chain actors. Use of the standards was piloted in Biharamulo, Kibondo and Kakonko districts in Tanzania and; Soroti and Bukedea districts in Uganda.  Several farmer groups and  select champions along the value chain in
these districts were trained on its application. These include the Popular Knowledge Women Initiative (P’KWI) Cooperative of Bukedea with a membership of 2,800, the Farmers Multi Purpose Cooperative Ltd  (FARMCo)  of  Soroti  which  has  400  members  and  the  newly  established  “Tanzania  Cassava Processors  and  Traders  Association”  with  about  60  members.  Baseline  tests  to  help  assess  product compliance  to  this  standard  for  a  range  of  quality  parameters  were  also  conducted  by  the  respective
Bureaus of Standards.

The  Potato  crisps  standard  was  also  published  as  an  easy  to  use  manual  and  has  been  the  subject  of several  newspaper  articles  and  radio  talk  shows.  The  standard  was  directly  disseminated  through awareness  creation  events  to  over  2500  value  chain  actors.  Use  of  the  standard  was  piloted  by ASARECA in Nyandarua County and Nairobi in Kenya and in Musanze, Nyabihu, Rubavu, and Kigali in Rwanda.  Several  farmer groups and select champions  along the  value chain  in these regions  were trained  and  are  currently  using  the  standard.  These  include  the  KIWAFA  and  UwezoMashambani- farmer groups, several value chain actors in Nyandarua North Sub County (Ndaragwa) and about three pilot potato crisps processors in Rwanda.

A  baseline  assessment  conducted  prior  to  ASARECA’s  intervention  indicated  that  actors  along  the cassava, potato and sweet potato value chains in the EAC region were not aware of the declaration of the standards  and  were  consequently  not  using  them.  However,  actors  in  Kenya  and  Uganda  were  more likely to be aware than those in Tanzania or Rwanda and in all comparison to other actors the processors were more aware than other actors although their scores were also low. In Tanzania for instance, only one farmer out of the 69 sampled and only one processor out of 16 had heard about the standards and none of these had started applying them. Similarly only one potato chips processor out of 13 and only 1 farmer of the 35 sampled in Rwanda was aware of the standards. 

Cassava flour processors in Uganda were also moderately aware of the EA Standards at a rate of 27 for every  100  processors.  The  information  was  mainly  sourced  from  the  National  Bureau  of  Standards (UNBS), radio and own research. Farmers on the other hand knew little about the standards, with only 12 of the 75 sampled having heard about the standards. 

At least 3 of the six large-scale potato crisps processors in Kenya had already obtained information on the standard for potato crisps from the Kenya Bureau of Standards (KEBS). In addition, at least 21 out of  the  118  producers  of  ware  potato  in  Kenya  new  about  the  standards  through  the  Ministry  of Agriculture and print media. However, of all the Assemblers/Transporters interviewed, only 3 out of 28 sampled in Kenya were aware of the existence of the standards and only 5 out of 29 retailers had any
information on the same. Of all the consumers interviewed across the four EAC countries, only Ugandan consumers - 11 out of the 49 sampled had heard about the East African Standard for cassava, cassava flour and dried cassava chips. Main  sources of  information  for the consumers were radio, processors, internet and workshops.

Hence apart from the  few processors and  farmers, there was almost no awareness of the East African Standards  among  other  actors  including  input  suppliers  transporters/  assemblers,  retailers,  consumers and business development service providers.

Laboratory  analysis  of  sample  products  to  assess  compliance  indicates  a  need  to  continue  raising awareness  and  building  capacities  along  the  value  chain  through  the  Bureaus  of  Standards  and  the Ministries of agriculture in order to realize the full benefits of the standards to actors in the region.

Introduction  of  these  quality  standards  at  farm  level  the  standard  on  for  instance  sweet  cassava  root specification  (EAS  738:  2010)  is  expected  to  further  rise  the  cost  of  producing  cassava  roots  after farmers  adopt  a  high  input  cassava  production  system.  However,  the  rise  in  cost  is  expected  to  be countered by an increase in yields from current 6-7MT per Ha to 11.5MT per ha. Adoption of quality standard on cassava flour specification (EAS 740: 2010) at the processing level would increase the cost of processing  but this will  be countered by  an  increase  in price of output (and hence revenue) due to improved  quality.  Value  chain  analysis  method  shows  that  net  benefits  along  the  chain  will  increase from $769.9 million to $1.2 billion. The spatial equilibrium analysis shows that the gain in the whole region—due to trade— would be $ 2.47 billion up from 385.4 million. These are cumulative gains over the period of time when all chain agents fully adopt the standards.
Adoption  of  quality  standard  on  cassava  flour  specification  (EAS  740:  2010)  at  the  processing  level would increase the cost of processing but this will be countered by an increase in price of output (and hence revenue) due to improved quality. 

Value chain analysis method shows that net benefits along the chain will increase from $769.9 million to $1.2 billion. The spatial equilibrium analysis shows that the gain in the whole region—due to trade— would be $ 2.47 billion up from 385.4 million. These are cumulative gains over the period of time when all chain agents fully adopt the standards. 

Results from the value chain analysis show that the net benefit of cassava roots produced in the three countries before introducing the quality standard (EAS 738: 2010) is $ 647.14 million with the demand for cassava flour demand in the countries being estimated at about 418,000MT (about 1.57 Million MT of fresh cassava). Introduction of cassava quality standards at farm level (EAS 738: 2010) is expected to further  rise  the  cost  of  producing  cassava  roots  after  farmers  adopt  a  high  input  cassava  production
system.  From  the  analysis,  the  increase  in  cost  is  between  84%  in  Kenya  and  Uganda,  to  100%  in Tanzania. The rise in cost is expected to be countered by increase in yields from current 5-7MT per ha to 11.5MT per ha. The  net benefits also  increase  by between 64.3%  in Uganda  and Tanzania to 91%  in Kenya.  The  adoption  of  quality  standard  (EAS  740:  2010)  at the  processing  level  would  increase  the cost of processing but this will be countered by an increase in price of output due to improved quality. Overall, the net benefit to the cassava value chain  with standards will be $1.2 billion, up from $769.9 million.

All  gender  categories  were  considered  in  the  development  of  the  standards  and  policies  listed.  The products considered are consumed and acceptable to all gender categories.

In Uganda, two farmer cooperatives, the Popular Knowledge Women Initiative (P’KWI) with over 2,800 members and the Farmers Multi Purpose Cooperative Ltd (FARMCo.) which has about 400 members are  in  the  process  of  obtaining  the  Standards  Mark  (S-Mark)  for  quality  from  the  Uganda  National Bureau of Standards (UNBS) for their high quality cassava  flour. For the first time, quantities of high quality cassava flour produced by FARMCo reached 15MT and it had  entered negotiations with Riham Industries and Brittania Allied (U) Industries to sell to them HQCF for use in Biscuit manufacture. In Kenya,  KIWAFA  and  UwezoMashambani  farmer  groups  are  working  with  the  Nakuru  and  Nyeri County  governments  and  Kenya  Bureau  of  Standards  to  obtain  the  quality  mark  for  potato  crisps including bar codes to access the supermarkets chains. As a result of the partnership between the project and the county government, the farmer groups also received  a government grant to purchase processing equipment.

The market for potato crisps in Kigali was initially dominated by imported potato crisps with only one domestic supplier – IMBARAGA. As a result of the ASARECA training and awareness initiative, three other  processors  joined  the  market.  UwisunzemariyaPatricie,  Nyirarwimo  Cecile  and  Batunga  Marie Josee are now supplying high end Supermarkets in Kigali with potato crisps.  

The initiative also enhanced knowledge and skills in standards use. Farmers Multi Purpose Cooperative Ltd (FARMCo.) in Soroti – Uganda delivered training on standards utilization to other local farmers on behalf of the National Agricultural Advisory Services (NAADS) - a government programme.

In Tanzania, a new Association was formed - “Tanzania Cassava Processors and Traders Association” to facilitate exchange information on markets, technology  acquisition and prices of cassava flour.

It is clear that these standards were long overdue. Makerere University’s Department of Food Science and Technology is making cassava chips based on these standards, and the products are already on the market  in  Uganda  with  plans  in  high  gear  to  export  to  neighboring  countries.  Tom  Cris  Enterprises Limited,  one  of  the  pioneer  and  largest  processors  of  potato  crisps  in  Kampala,  is  improving  the packaging of their products as required in the standards and is already selling within the East African
Community.

Specifications for East African Standards

a)  Bread specifications
An  efficient  and  well  functioning  marketing  system  of  any  commodity  requires  compliance  of  the commodity value chain actors with certain quality specifications. These are clearly outlined by the set commodity quality and safety standards. The East African Bread Standards specifies the requirements, methods  of  sampling  and  tests  for  bread  intended  for  human  consumption.  Development  of  the  East African Standards has been necessitated by the need to harmonize requirements governing the quality of
products and services  in East Africa. It is envisaged that through harmonized standards, trade barriers encountered when goods and services are exchanged within the EAC will be removed.

Bibliography
East  African  Community  (2012):  East  African  Standard:  Bread  specification.  Second  Edition,  2012, EAS, 43:2012 ICS 67.060.

b)  Fresh sweet cassava specification
Development  of  the  East  African  Standards  has  been  necessitated  by  the  need  to  harmonize requirements governing the quality of products and services in East Africa. This East African Standard specifies  requirements,  methods  of  sampling  and  tests  for  varieties  of  fresh  sweet  cassava  roots  of ManihotesculentaCrantz,  of  the  Euphorbiaceaefamily,  to  be  supplied  to  the  consumer,  intended  for direct human consumption. Cassava roots intended for industrial processing are excluded.

Bibliography
East  African  Community  (2010):  East  African  Standard:  Fresh  sweet  cassava-  Specification.  First Edition, 2010, EAS 738:20109.

c)  Dried cassava chips and cassava specifications
Dried  cassava  chips  are  pieces  of  fresh  cassava  storage  roots  obtained  by  slicing  or  chipping  peeled cassava  storage  root  and  drying  them  with  or  without  additional  processing.  The  draft  East  African Standard specifies the requirements, methods of sampling and tests for dried cassava chips; and cassava floor intended for human consumption. The product takes care of the different gender categories since women, men and youth are involved in the process of drying cassava chips

Bibliography
East  African  Community  (2010):  East  African  Standard:  Dried  cassava  chips  —  Specification.  First Edition, 2010, EAS 739:2010 ICS 67.080.20.

d)  Cassava wheat composite flour specification
Cassava flour is mainly used to make flour and local gin (waragi). However, it has many other potential applications.  For  example,  the  use  of  cassava  flour  for  baking  bread  or  biscuits  is  limited,  but  the potential  for  cassava  flour  to  be  used  in  the  baking  industry  exists.  Use  of  cassava  in  baking  as composite  cassava-wheat  flour  will  save  partner  states  a  lot  of  foreign  earnings  that  are  used  in  the importation of wheat. Development of this standard should encourage the processing and use of cassava flour in baking products such as bread, biscuits, buns, doughnuts and pancakes. This standard therefore aims to provide guidance for the production of high quality grade composite cassava flour for baking. The East African Standard specifies the requirements, methods of sampling and tests for cassava-wheat composite. This standard does not apply to other composite flours from non wheat sources which may be used in different products.

Bibliography
East African Community (2010): East African Standard: Cassava wheat composite flour - Specification. First Edition, 2010, EAS, 741:2010 ICS 67.080.20.

e)  Food grade cassava starch specifications
Cassava  starch  has  many  remarkable  characteristics,  including  high  paste  viscosity,  high  paste  clarity and high freeze-thaw stability, which are advantageous to many industries. Cassava starch is produced primarily by wet milling of fresh cassava roots but it can also be produced from dry cassava chips. The process of starch extraction from cassava is relatively simple because there are only small amounts of secondary  substances,  such  as  protein,  in  the  roots.  When  cassava  roots  are  harvested  or  selected  for starch  extraction,  age  and  root quality  are  critical  factors.  Cassava  roots  need  to  be  processed  almost immediately  after  harvest,  as  the  roots  are  highly  perishable  and  enzymatic  processes  accelerate deterioration  within  one  to  two  days.  The  food  industry  constitutes  one  of  the  largest  consumers  of
starch and starch products. In addition, large quantities o f starch are sold in the form of products sold in small packages for household use. The production of cassava starch has increased considerably in recent years.  The  East  African  Standard  specifies  the  requirements,  methods  of  sampling  and  tests  for  food grade cassava starch. Both women and youths are involved in the process of starch extraction and thus stand to benefit.

Bibliography
East  African  Community  (2010):  East  African  Standard:  Food  grade  cassava  starch  —  Specification. First Edition, 2010, EAS, 742:2010 ICS 67.080.20.

a.  Cassava crisps specification
Crisps are thin slices of fruit or vegetable (usually cassava), deep-fried or baked until brittle and served as an appetizer, side dish or snack. The crisps are usually cooked and salted, but manufacturers can add a wide variety of seasonings using herbs, spices, cheese or artificial additives. Crisps are an important part of snack food in the market. Crisps can be packaged in a variety of ways, including in tins, to keep them fresh until opened. The standard is intended to provide guidance on the essential characteristics of
crisps in order to promote the use of cassava in the processing of crisps and ensure that products are of high quality and safety.

Bibliography
East African Community (2010): East African Standard: Cassava crisps — Specification. First Edition, 2010, EAS, 743:2010 ICS 67.080.20.

b.  Cassava and  cassava products- Determination oftotal  cyanogens  for  cassava and cassava products using enzymaticassay method
Cassava  (ManihotesculentaCrantz)  is one of the  major  staple  food crops  in the ECA region.  A  major drawback  of  cassava  utilization  is  its  potential  toxicity  due  to  the  presence  of  endogenous cyanogenicglucosides. Processing of cassava should reduce  the cyanogenicglucosides to an acceptable level. This test method, therefore, is intended to be  used for determination of the cyanogen content in cassava  and  its  different  products  as  a  measure  to  safeguard  the  health  of  the  consumers.  The  East
African Standard therefore specifies a method for the determination of total cyanogens in cassava and cassava products.

Bibliography
East  African  Community  (2010):  East  African  Standard:  Cassava  and  cassava  products  — Determination of total cyanogens — Enzymatic assay method. First Edition, 2010,  EAS,  744:2010 ICS 67.080.01.

c.  Potato crisps specifications
Potato crisps are thin slices obtained by slicing peeled and washed potato tubers, and then deep-frying until they are crunchy. They are common on the East African  market but their  marketing needs to be guided  by  clear  processing  standards  and  marketing  policy.  The  East  African  Standard  therefore specifies  requirements,  methods  of  sampling  and  tests  for  crisps  made  from  potato  tubers (SolanumtuberosumL.).

Bibliography
East  African  Community  (2010):  East  African  Standard:  Potato  crisps  —  Specification.  First  Edition, 2010, EAS, 745:2010 ICS 67.080.20

d.  Frozen potato chips specification
Frozen potato chips are a product prepared from washed, mature, sound tubers of the potato plant of the species and subjected to a freezing process in the appropriate equipment. To achieve efficiency in their processing  and  marketing,  it  is  imperative  that  value  chain  actors  are  guided  by  sound  standards regarding product quality and safety. This East African Standard specifies the requirements and methods of  sampling  and  tests  for  frozen  potato  (SolanumtuberosumL.)  chips  to  be  supplied  as  a  packaged product either in retail or in bulk packs for human consumption.

Bibliography
East  African  Community  (2010):  East  African  Standard:  Frozen  potato  chips  —  Specification.  First Edition, 2010, EAS 746:2010 ICS 67.080.20.

e.  Fried potato chips specifications
Potato chips are among the most popular deep-fried snack foods  available on the market. Fried potato chips, also known as potato French  fries, are usually prepared by peeling and slicing potato and deep frying the slices in suitable edible oil or fat, or combinations thereof. In the case of sliced potato, these are  sliced  breadth-wise  to  give  thin  slices.  The  slices/shreds  are  washed  and  fried  in  fat/oil,  or combinations  thereof,  and  held  at  right  temperature  and  time  to  render  them  ready.  Salt  and  other seasonings  are  added  after  frying.  When  groundnut  or  other  unsaturated  oils  are  used,  permitted antioxidants in the frying medium are sufficient to give protection to the potato chips.

Bibliography 

East  African  Community  (2010):  East  African  Standard:  Fried  potato  chips  — Specification. First Edition, 2010, EAS 747:2010 ICS 67.080.20.

f.  Fresh potato tuber /ware potato tuber specifications
The East African Standard specifies the requirements for ware potato tuber of varieties (cultivars) grown from  SolanumtuberosumL.  and  its  hybrids  to  be  supplied  fresh  and  either  packaged  or  sold  loose  for human  consumption.  It  does  not  cover  the  requirements  for  potato  tubers  intended  for  industrial processing or seed potato tuber.

Bibliography
East  African  Community  (2010):  East  African  Standard:  Fresh  potato  tuber  (ware  potato  tuber)  — Specification. First Edition, 2010, EAS 748:2010 ICS 67.080.20.

g.  Fresh sweet potato specifications
An  efficient  and  well  functioning  marketing  system  of  any  commodity  requires  compliance  of  the commodity value chain actors with certain quality specifications. These are clearly outlined by the set commodity  quality  and  safety  standards.  Sweet  potato  storage  roots  obtained  from  a  plant  species Ipomoea  batatas(L.)  Lam.  are  primarily  used  for  human  consumption.  The  East  African  Standard specifies the requirements, methods of sampling and tests for fresh sweet potatoes [Ipomoea batatas(L.)
Lam.] to be supplied fresh and either packaged or sold loose for human consumption.

Bibliography
East  African  Community  (2012):  East  African  Standard:  Fresh  sweetpotatoes  —  Specification.  First Edition, 2012, EAS 771:2012 ICS 67.080.20.

h.  Dried sweet potato chips specifications
An  efficient  and  well  functioning  marketing  system  of  any  commodity  requires  compliance  of  the commodity value chain actors with certain quality specifications. These are clearly outlined by the set commodity quality and safety standards. Dried sweet potato chips are pieces of sweet potato obtained by slicing or chipping  followed  by drying them with or without additi onal processing. This East African Standard specifies the requirements, methods of sampling and tests for dried sweet potato chips intended
for human consumption.

Bibliography
East African Community (2012): East African Standard: Dried sweet potato chips. First Edition, 2012, EAS 772:2012 ICS 67.080.20.

i.  Sweet potato flour specifications
For  any  marketing  system  to  function  efficiently,  commodity  value  chain  actors  should  be  guided  by certain  quality  specifications.  These  are  clearly  outlined  by  the  set  commodity  quality  and  safety standards. Sweet potato flour is the product prepared from dried sweet potato chips or paste through a process of pounding, grinding or milling, followed by sifting to  separate the fibre from the flour. The East  African  Standard  specifies  the  requirements,  methods  of  sampling  and  tests  for  flour  which  is
obtained from processing of sweet potato [Ipomoea batatas(L.) Lam.] intended for human consumption.

Bibliography
East  African  Community  (2012):  East  African  Standard:  Sweet  potato  flour  —  Specification.  First Edition, 2012, EAS 773:2012 ICS 67.080.20.

j.  Production and handling fresh ware potatoes code ofpractice
To ensure compliance with set commodity quality standards, there is a need for a means of punishing the offenders as well giving incentives to the loyalists. These are stipulated in the code of practice. The code focuses on issues that are specific to the primary production and packaging of fresh ware potato in order to produce a safe and wholesome product. The code addresses Good Agricultural Practices (GAPs) and Good Manufacturing Practices (GMPs) that will help control microbial, chemical and physical hazards
associated with all stages of the production of fresh ware potato, from primary production to packaging. Particular attention is given to minimizing damage and deterioration of fresh potato before marketing. The  code  does  not  provide  detailed  information  which  is  considered  to  be  generally  applicable  to  all fruits and vegetables or food products in general. Such provisions are available in other codes. As such this code should be used in conjunction with EAS 39 and CAC/RCP 53, the code of hygienic practice
for  fresh  fruits  and  vegetables.  This  East  African  Code  provides  recommended  practices  for  the production,  storage,  packaging  and  transportation  of  fresh  ware  potato  (SolanumtuberosumL.)  tubers intended for human consumption.

Bibliography
East African Community (2012): East African Standard: Production and handling fresh ware potatoes – Code of practice. First Edition, 2012, EAS 775:2012.

k.  Production and handling of fresh cassava code ofpractice
Compliance with  set commodity quality standard requires  a  means of punishing the offenders as  well giving incentives to the loyalists. These are stipulated in the code of practice. The code focuses on issues that are specific to the primary production and packaging of fresh cassava in order to produce a safe and wholesome product. The code addresses Good Agricultural Practices (GAPs) and Good Manufacturing Practices  (GMPs)  that  will  help  control  microbial,  chemical  and  physical  hazards  associated  with  all stages of the production of fresh cassava, from primary  production to packaging. Particular attention is given  to  minimizing  damage  and  deterioration  of  fresh  cassava  before  marketing.  The  code  does  not provide detailed information which is considered to be generally applicable to all fruits and vegetables or food products in general. Such provisions are available  in other codes. As such this code should be used in conjunction with EAS 39 and CAC/RCP 53, the code of hygienic practice for fresh fruits and vegetables.  The  East  African  code  therefore  provides  recommended  practices  for  the  production, storage, packaging and transportation of fresh cassava intended for human consumption.

Bibliography
East  African  Community  (2012):  East  African  Standard:  Production  and  handling  of  fresh  cassava  – Code of practice. First Edition, 2012, EAS 776:2012.

l.  Reduction ofacrylamide in potato products code of practice
Acrylamide  (also  called  acrylic  amide,  derived  from  acrylic  acid)  is  a  chemical  compound  mainly formed  in  food through  the  reaction  of  asparagine  (an  amino  acid)  with  reducing  sugars  (particularly glucose and fructose) as part of the Maillard reaction. Acrylamide formation primarily takes place under conditions of high temperature (usually in excess of 120°C) and low moisture. It is a suspected human carcinogen and a neuro-toxicant. This code addresses issues that are specific to acrylamide presence and control  in  order  to  guarantee  production  of  safe  and  wholesome  potato  products.  It  focuses  on  Good Agricultural  Practices  (GAPs)  and  Good  Manufacturing  Practices  (GMPs)  that  will  help  control acrylamide levels associated with all stages of production, handling and processing of potato products. The objective of this code is to provide consumers and processors with the recommended practices that can be undertaken to reduce the level of acrylamide formation in potato products. Specific emphasis is
placed on the quality of raw material and processing conditions, control of other ingredients and food processing.

Bibliography
East African Community (2012): East African Standard: Reduction of acrylamide in potato products – Code of practice. First Edition, 2012, EAS 777:2012.

m.  Fresh bitter cassava specifications
Fresh  cassava  roots  are  those  grown  from  a  plant  of  the  species  ManihotesculentaCrantz  having desirable characteristics of colour, texture and firmness typical of just harvested cassava at the time of sale. The East African Standard specifies the requirements, methods of sampling and tests for fresh roots of varieties of bitter cassava, ManihotesculentaCrantz, for preparation before human consumption.

Bibliography

East  African  Community  (2012):  East  African  Standard:  Fresh  bitter  cassava  —  Specification.  First Edition, 2012, EAS 778:2012 ICS 67.080.20.

n.  High quality cassava flour specifications
High Quality Cassava Flour (HQCF) is unfermented cassava flour prepared from fresh roots through a process of peeling, chipping or grating, followed by dewatering, drying and milling. HQCF may also be made  from  any  of  the  intermediate  products  such  as  chips  and/or  grits.  In  the  case  of  cassava  flour prepared from bitter cassava, detoxification is first carried out before it undergoes drying in the form of wet cake or dried grits. The East African Standard specifies requirements, methods of sampling and tests for  high  quality  cassava  flour,  which  is  obtained  from  the  processing  of  cassava (ManihotesculentaCrantz), intended for human consumption, industrial use and other applications.

Bibliography
East  African  Community  (2012):  East  African  Standard:  High  quality  cassava  flour  —  Specification. First Edition, 2012, EAS 779:2012 ICS 67.080.20.

o.  Fresh cassava leaves specifications
Fresh  cassava  leaves  are  those  obtained  from  a  plant  of  the  species  ManihotesculentaCrantz  having visual characterstics of colour, texture and firmness typical of just harvested cassava leaves at the time of sale. The East Africa Standard  specifies the requirements,  methods of sampling  and tests  for  fresh cassava leaves of ManihotesculentaCrantz, for preparation before human consumption.

Bibliography
East  African  Community  (2012):  East  African  Standard:  Fresh  cassava  leaves  —  Specification.  First Edition, 2012, EAS 780:2012 ICS 67.080.20

p.  Biscuit specifications
A biscuit is defined as a flat baked product characterized by a crispy texture. The East African Standard specifies the requirements, methods of sampling and tests for biscuits intended for human consumption.

Bibliography
East  African  Community  (2012):  East  African  Standard:  Fresh  cassava  leaves  —  Specification.  First Edition, 2012, EAS 781:2012 ICS 67.060.

q.  Composite flour specifications
Composite  flour  is  a  product  obtained  by  blending  flour  prepared  from  food  plants  and/  or  their products. It may also be obtained by blending grains before milling. The East African Standard specifies requirements, methods of sampling and tests for composite flour intended for human consumption.

Bibliography
East African Community (2012): East African Standard: Composite flour — Specification. First Edition, 2012, EAS 782:2012 ICS 67.060

East African Community (EAC) Secretariat  
P.O Box 1096; Arusha-Tanzania;  
Tel: 255 27 2504253/8 Fax: 255-27-2504481/2504255  
E-mail: eac@eachq.org; Web: www.each.int

Dr. Michael Waithaka, Programme Manager-PAAP,  
ASARECA P O Box 765Entebbe, Uganda
Tel: +256-414-321885; Mob: +256-782654088
Email: m.waithaka@asareca.org

The  standards  were  developed  with  support  from  the  Policy  Analysis  and  Advocacy  Programme (PAAP)  of  ASARECA.  This  was  made  possible  by  a  grant  from  the  United  States  Agency  for International  Development  (USAID).  The  support  was  used  in  the  process  of  formulation  and mobilization of stakeholders to review the standards in national and regional fora.

Cassava is a starchy root crop that develops underground. The edible, tuberous root grows between 15 to 100 cm and ranges in mass between 0.5 and 2.0kg. It is a primary food security crop in Africa due to: a) its resistance to drought and disease; b) flexible planting and harvest cycle; and c) tolerance of low- quality soils. It also provides a reliable and inexpensive source of carbohydrates for people in sub- Saharan Africa, where consumption is the highest per capita in the world. Fresh cassava has a very low value/bulk ratio and is perishable, so marketing is strictly local. However, after being dried, chipped, or converted to gari (toasted cassava flour) it has a longer shelf life, allowing longer-distance marketing.

In Kenya cassava is grown on over 90,000 ha with an annual production of about 540,000 MT. Uganda, Africa’s sixth largest producer has an estimated production of 5.5 million MT, while Tanzania produces almost 6 million MT from 837,750 hectares. Cassava enterprise in the region is largely subsistence with 80% of the produce going to direct-consumption and 20% to markets. Farmers are mainly smallholder and  yields  in  the  region  range  between  5-7  tons  per  ha.  There  is  a  total  of  7  East  African  quality
standards  which  have  a  direct  bearing  on  cassava  value  chain  products  such  as  cassava  fresh  roots, cassava  chips,  cassava  crisps,  animal  feed  and  food-grade  starch.  Cassava  chips  have  the  potential  to partially  replace  (10%)  maize/maize  bran  in  animal  feed  rations,  while  high-quality  cassava  flour (HQCF)  has  potential  to  partially  replace  (10%) wheat  fl our  in  bread  and  biscuits,  and  to  completely replace imported starches and flours in plywood, paperboard and textile manufacture. The total potential demand for cassava as an industrial commodity in Uganda is approximately 46,744 MT of fresh cassava roots per annum. Industries in Tanzania can consume up to 47,000MT of cassava roots per annum. In Kenya the estimates have not been done but they are substantially higher due to the developed animal feed industry.