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Indonesian governments needed to import tapioca because Indonesia's tapioca production was unable to meet the high domestic demand. The presence of imported tapioca made it hard for the local tapioca industry to compete. In the development of the tapioca industry, cassava price holds an important role as it is the main component in tapioca production. It is also an important element in determining cassava farmers' income. This study aimed to analyze the impact of tapioca import policy on Indonesia's cassava price determination and to formulate a proposal of tapioca industry development involving cassava prices. The Error Correction Model was used in this study with monthly time series data collected from January 2011 until December 2016. Results showed that the import of tapioca does not affect Indonesia's cassava price either in the short-term or long-term. However, the price and value of imported tapioca affected Indonesia's cassava prices. The government has to keep cassava prices low to boost tapioca industry growth. In order to keep getting a high income when the prices are low, cassava farmers need to increase their cassava production and productivity, which can be achieved through extensification and intensification programs. Keywords: tapioca industry, tapioca import, price determination, cassava, ECM

Published online: 13 May 2010 ; This study investigated the functional properties of tapioca grits produced from wet starches from 39 different cassava varieties (36 cassava mosaic disease resistant varieties CMD clones and 3 checks TMS 30572, 4(2) 1425 and 82/00058). There were significant differences (p < 0.05) for functional properties of tapioca grits from different cassava varieties. Dispersibility of tapioca ranged from 6–29%, water absorption capacity (WAC) ranged from 415.13–595.26%, swelling power ranged from 20.76–26.92%, solubility index ranged from 4.04–20.42%, color intensity ranged from 87.79–92.09%. Granule size of pre-gelatinized tapioca ranged from 12.50–22.50 mm. Significant differences (p < 0.05) were obtained on the effect of cassava varieties, viscometer speeds and temperature of tapioca meal. The viscosity of the tapioca meal decreased (37.90–0.72 Pa.s) with increasing shear rates at both 30 and 40o C, but higher for lower temperature respectively. Tapioca meal produced from cassava variety M98/0028 had the highest viscosity 37.90 Pa.s at 13.66 (s-1). ; Government of Nigeria ; United States Agency for International Development ; Shell Petroleum Development Company ; Peer Review

This research presents aspects regarding the introduction on the Romanian market of tapioca yoghurt. This product has a better texture than classic yoghurt or than yoghurt with added milk powder (the main additive used to improve the texture of the yoghurt in Romania). Tapioca is a neutral-tasting vegetable powder and it is used in many sectors of the food industry, especially as a substitute for various gelling agents, but also due to the fact that it does not contain gluten and any other known allergen. We have identified the main competitors on the yogurt market but also the potential customers. To understand the trends on the Romanian yoghurt market and consumers interest in trying the product; consumers attitude towards a new product, we used a survey. The data provided by the survey were processed to establish the SWOT Analysis of the product which is used to determine the strategic position of the product and The Elements of the Marketing Mix that are important for market growth.

The study investigated the chemical, pasting and sensory properties of tapioca grits produced from wet starches from 39 different cassava varieties (36 varieties resistant to cassava mosaic disease [CMD] and three checks TMS 30572, 4(2) 1425 and 82/00058) planted in June 2004/2005 at the experimental farm of the International Institute of Tropical Agriculture, highrainfall Onne (Lat 4.4°N, Long 7.1°E, mean annual rainfall of 2,600 mm.), Rivers State, Nigeria. There were significant differences (P < 0.05) for chemical and functional properties of tapioca grits from different cassava varieties. Amylose content ranged from 18.30 to 22.95%, amylopectin content ranged from 77.05 to 81.70%, protein content ranged from 0.16 to 0.42%, sugar content ranged from 0.10 to 1.20%, starch damage ranged from 1.22 to 1.49%, pH values ranged from 4.25 to 6.15, moisture content ranged from 5.75% to 10.12%, ash content ranged from 0.19 to 0.67%, starch content ranged from 67.34 to 81.86%. There were significant differences (P < 0.05) in all the pasting properties of the tapioca grits from different CMD starches. The peak viscosity of pregelatinized tapioca ranged from 110.79 to 545.17 RVU, final viscosities for tapioca ranged from 87.00 to 281.38 RVU. Setback values and ; Government of Nigeria ; United States Agency for International Development ; Shell Petroleum Development Company ; Peer Review

High noodle consumption is associated with an increased risk of generative diseases due to noodles' relatively high glycaemic response. Plants containing high phenolic compounds can reduce the glycaemic response of carbohydrate-rich foods. The present work thus aimed to evaluate the physical properties and glycaemic response of tapioca noodles fortified with a mixture of turmeric (T), cinnamon (C), and guava leaves (G) powder. The proportions of herbs (T: C: G) were 0.00: 0.00: 0.00 g (C1); 1.00: 0.50: 1.50 g (C2); 1.33: 0.67: 1.00 g (C3); 1.67: 0.83: 0.50 g (C4); and 2.00: 1.00: 0.00 g (C5). Herb mixtures increased the total phenolic and flavonoid contents of the noodles. Noodles with higher tensile strength (TS) were harder and less swollen because the water absorption capacity (WAC) was lower, but effect of the formulas on the oil absorption capacity (OAC) varied. Area under the curve (AUC) of blood sugar levels showed that C2 noodles had the smallest area (2,321 units) as compared to C1 (3,066 units) and C5 (3,241 units) noodles, but the difference was not statistically significant, thus indicating that the glycaemic responses of these noodles were similar to that of the original noodles when consumed by healthy volunteers.

Open Access Journal ; This study investigated the chemical composition and pasting properties of tapioca grits from different cassava varieties and roasting methods. Tapioca grits (partially gelatinized irregular flakes from roasted cassava starch), were produced from three different cassava varieties (Odongbo, TMS 30572 and Oko-iyawo) and two roasting methods (traditional and rotary dryer). The chemical composition and pasting properties of the tapioca grits were evaluated. The results showed that the effect of cassava variety and roasting methods on chemical composition of tapioca grits was significantly different (P<0.05). The principal component analysis (PCA) of variation in the chemical properties of the tapioca grits indicated that moisture, sugar and starch accounted for 83% of the variation in the chemical properties of tapioca grits. This study showed that peak and hot paste viscosities are the key pasting parameters in characterizing tapioca grits from the cassava varieties and roasting methods studied and that variation in peak viscosity of the tapioca grits might be due more too varietal influence than the roasting method. ; European Union ; Peer Review

La recherche sur laquelle repose cet article avait pour but de comprendre, à partir d'entretiens et d'observations directes, les dynamiques d'incorporation de la tradition et de l'innovation dans la culture alimentaire au Ceará. Le cas de la préparation et de la commercialisation de la tapioca au Centro das Tapioqueiras e Artesanato de Messejana (CETARME) a été privilégié ici. Il manifeste des tensions entre global et local dans la cuisine régionale brésilienne.

Frequently, empowering models for cassava farmers is programmed by government, but unsuitable to socio-geographic conditions, such as in Pati District. This study was aimed to depict social knowledge and lesson learn of cassava-tapioca agroindustry actors, and to understand the farmers' acceptance, before and after the empowering program. The cassava farmer's and tapioca producer's knowledge and lesson learn were collected from 35 farmers and 19 tapioca producers. After empowering program, farmers asked to cultivate Cassesart cassava variety (UJ-5). However, the UJ-5 productivity that was planted in 65.40 Ha were declined. While, tapioca industries were also not directly increased farmers' welfare. Farmers' perspective in farming process was not changed after empowerment programs. Thirty-four farmers were not ready to build up new information. While, 16 from 19 tapioca producers (84.21%) object to improve labor quality and welfare. The founded result was associated with conventional farming practices, low price product and education background in Pati District, and was increasingly weakened by limited knowledge transfer of modern farming.

The majority style of people in transportation is 24% contribute to increasing premium demand as energy. Unfortunately, fossil fuel is not renewable and limited quantity. Its means, potential biomass of tapioca waste should be an alternative energy source to solve that problem. Today, the biosystem of bioethanol production needs to be optimized to maximize filtration and minimize the production cost. First, composition and time incubation needs to be optimized. The research found that to fermented 50 g waste on 200 mL water, we need 2 g of yeast, and the time of harvesting optimum is fourth days with 17% ethanol. Without acid hydrolyze, tapioca waste in yeast fermentation serves 2600 ppm glucose on the first day and increases significantly on the second day with 2964.77 ppm glucose. This concentration found by DNS (Dinitrosalicylic acid) method. Yeast is the subject that converts glucose on medium to be ethanol. Secondly, that medium distillate gets pure ethanol. Thirdly, this ethanol mix with premium in some concentration, include 0%, 10%, 20%, 30%, 40%, 50%. This variant would do test emission to understand the advantages of tapioca bioethanol compare to fossil fuel. The result of this research should be support government to enhance LCGC (Low-cost green car) program to achieve lower air pollutants, green energy resolution, and cleaner production in tapioca industry. Key Word: bioethanol, emission, formulation, LCGC, tapioca

This is the first study on electrolytic oxidation of tapioca starch in the gelatinised state. Tapioca starch was first gelatinised and then oxidised in an electrolytic tank with NaCl as the electrolyte. The structural and physicochemical properties of the native and the oxidised starches were characterised by FTIR, XRD, molecular mass distribution, degree of oxidation, and thermal gravimetry. FTIR spectra and degree of oxidation analyses showed that 2 - 3% NaCl concentration in the electrolytic tank resulted in the highest content of carbonyl and carboxyl groups in the oxidised starch. The depolymerisation of starch increased with the concentration of NaCl. As a result of these structural changes, the thermal stability of starch samples decreased with the increase of NaCl concentration. The present work demonstrated a fast, simple, and benign process of oxidising starch that can be used in industrial production.