DEAS 776: 2022  
ICS 67.080.20  
 
© EAC 2022                                                                                                                               Second  Edition 
2022  
 DRAFT EAST AFRICAN STANDARD  
Production and handling of fresh cassava root  — Code of practice  
EAST AFRICAN COMMUNITY  
 
 
 
 
 
  
   
 DEAS 776: 2022 
ii © EAC  2022 – All rights reserved  
 Copyright notice  
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participants in the E AC standards development process is permitted without prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored or transmitted in any form for 
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© East African Community  2022  — All rights reserved  
East African Community   
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Reproduction for sales purposes may be subject to royalty payments or a licensing agreement.  
Violators may be prosecuted . DEAS 776: 2022  
© EAC 2022 – All rights re served  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normat ive references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  1 
4 Primary production and handling of fresh cassava root  ................................ ................................ .. 2 
4.1 General requirements  ................................ ................................ ................................ ...........................  2 
4.2 Agricultural input requirements  ................................ ................................ ................................ ...........  2 
4.3 Handling during produc tion ................................ ................................ ................................ .................  3 
4.4 Handling during harvesting  ................................ ................................ ................................ ..................  3 
5 Storage and preservation  ................................ ................................ ................................ .....................  3 
5.1 General  ................................ ................................ ................................ ................................ ...................  3 
5.2 Handling during storage  ................................ ................................ ................................ .......................  4 
5.3 Control of damage  ................................ ................................ ................................ ................................ . 4 
5.4 Temperature control  ................................ ................................ ................................ ..............................  4 
5.5 Curing of fresh cassava roots  ................................ ................................ ................................ ..............  4 
5.6 Storage methods  ................................ ................................ ................................ ................................ ... 5 
6 Sorting and packing for export  ................................ ................................ ................................ ............  6 
7 Packaging and labelling ................................ ................................ ................................ ........................  6 
Bibliography  ................................ ................................ ................................ ................................ ........................  8 
 DEAS 776: 2022 
iv © EAC  2022 – All rights reserved  
 Foreword  
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization,  trade barriers that are encountered when goods and services are exchanged 
within the Community will be removed.  
The Community has established an East African Standards Committee  (EASC)  mandated to develop and 
issue East African Standards  (EAS) . The Commi ttee is composed of representatives of the National 
Standards Bodies in Partner States, together with the representatives from the public and private sector 
organizations  in the community .  
East African Standards are developed through  Technical Committees that are representative of key 
stakeholders including government, academia, consumer groups, private sector and other interested parties. 
Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the 
Partner State s. The comments received are discussed and incorporated before finalization of standards, in 
accordance with the Principles and procedures for development of East African Standards. XXXXXX.  
East African Standards are subject to review, to keep pace with te chnological advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing .  
The committee responsible for this documen t is Technical Committee EASC/TC 016 , Fresh fruits, vegetables, 
tubers  and flowers . 
This second edition cancels and replaces the first edition (EAS  776:2012 ), which has been technically revised.  
Attention is drawn to the possibility that some of the elements of this document may be subject of pa tent 
rights. EAC shall not be held responsible for identifying any or all such patent rights.  DEAS 776: 2022  
© EAC 2022 – All rights re served  v 
 Introduction  
This code focuses upon issues that are specific to the primary production and packaging of fresh cassava root   
in order to produce a quality, safe a nd wholesome product.  
This code addresses Good Agricultural Practices (GAPs) , Good Hygiene Practices (GHPs)  and Good 
Manufacturing Practices (GMPs) that will help control microbial, chemical and physical hazards associated 
with all stages of the production  of fresh cassava root   from primary production to packaging. Particular 
attention is given to minimizing damage and deterioration of fresh cassava root   before marketing.  
This code does not provide detailed information, which  is considered to be generall y 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 EAS 39 and CAC/RCP 53,  Code of hygienic practice for fresh fruits and 
vegetables.  
 DRAFT EAST AFRICAN STANDARD  DEAS 776: 2022  
 
© EAC 2022  – All rights reserved  1 
 Produc tion and handling of fresh cassava root  — Code of practice  
1 Scope   
This Draft East African Code provides recommended practices for the production, storage, packaging and 
transportation of fresh cassava root  Manihot esculenta Crantz  intended for human cons umption.  
2 Normative references   
The following documents are referred to in the text in such a way that some or all of their content constitutes 
requirements of this document.  For dated references, only the edition cited applies. For undated references, 
the latest edition of the referenced document (including any amendments) applies.  
EAS 38 , General standard for labeling of prepackaged foods  
EAS 39 , Hygiene in the food and drink manufacturing industry – Code of practice   
CAC/RCP 53,  Code of hygienic practic e for fresh fruits and vegetables  
3 Terms and definitions   
For the purposes of this document, the following terms and definitions apply.  
ISO and IEC maintain terminological databases for use in standardization at the following addresses:  
— ISO Online brows ing platform: available at http://www.iso.org/obp  
3.1 
fresh cassava root  
unpeeled roots from varieties of cassava Manihot esculanta (Crantz ) 
3.2 
agricultural inputs  
any incoming material ( including  water, agricultural  chemicals and planting material) used for the primary 
production of fresh cassava roots  
3.3 
biological control  
use of competing biological  agents  (such as insects, micro -organisms and/or microbial metabolites) for the 
control of pests , plant pathogens and  spoilage organisms . 
3.4 
primary deterioration  
deterioration as a result of physiological changes characterised by  vascular streaking or vascular 
discoloration.   
2 © EAC  2022 – All rights reserved  
 3.5 
secondary deterioration  
deterioration induced by micro -organisms that cause rotting unde r aerobic and anaerobic conditions . 
3.5 
curing  
operation of self -healing of wounds, cuts and bruises  
4 Primary production  and handling of fresh cassava root  
4.1 General  requirements  
Fresh cassava root  is grown and harvested under a wide range of climatic a nd diverse geographical 
conditions, using various agricultural inputs and technologies. Biological, chemical and physical hazards may 
vary significantly from one type of production to another.   
In each primary production area, it is necessary to consider t he particular agricultural practices that promote 
the production of safe fresh cassava root , taking into account the conditions specific to the primary production 
area, varieties of fresh cassava root and methods used . 
During production, primary and second ary deterioration should be avoid ed so as to maintain the quality of 
fresh cassava root . Procedures associated with primary production should be conducted under good hygienic 
conditions  and should minimize potential hazards to health due to the contaminati on of fresh cassava root  in 
accordance with EAS 39 and CAC/RCP 53 . 
4.2 Agricultural input requirements  
4.2.1  Inputs used for the production of fresh cassava root  shall conform to the relevant East African 
Standards.  
4.2.2  Agricultural inputs shall not con tain microbial or chemical contaminants at levels that may adversely 
affect the s afety and quality of fresh cassava root .  
4.2.3  Growers sh all use only agricultural inputs which are approved by the Competent Authority for the 
cultivation of fresh cassava  roots and sh all use them according to the product label for the intended purpose.  
4.2.4  The disposal of surplus chemical and used containers shall be in accordance to the national 
environment regulatory agency guidelines.  
4.2.5  Residues sh all not exceed le vels as established by the Codex Alimentarius Commission.  
4.2.6  Agricultural workers who apply agricultural chemicals sh all be trained in proper application 
procedures.  
4.2.7  Growers sh all keep records of agricultural chemical applications. Records should include information 
on the date of application, the chemical used, the crop sprayed, the pest or disease against which it was used, 
the concentration, method and frequency of application, and records on harvesting to verify that the time 
between applicatio ns and harvesting is appropriate . 
4.2.8  Agricultural implements and equipment  shall be calibrated, as necessary, to control the accuracy of 
application . 
4.2.9  Agricultural chemicals should be kept in their original containers, labelled with the name of the  
chemical , storage conditions, expiry date  and the instructions for application and use   
© EAC 2022 – All rights re served  3 
 4.3 Handling during production  
During the primary production and post -harvest activities, effective measures shall be taken to prevent 
contamination of fresh cassava ro ot from agricultural inputs or personnel who come directly or indirectly into 
contact with fresh cassava root .  
To prevent contamination, fresh cassava root  growers, harvesters and handlers shall adhere to the following:  
a) Fresh cassava root  unfit for human consumption should be segregated during harvesting. That which 
cannot be made safe by further processing should be disposed of properly;  
b) Agricultural workers should not use harvesting containers for other purposes (e.g. lunches, tools, fuel, 
etc.). Where s uch containers have to be used for other purposes they shall be cleaned and sanitized; 
and 
c) Care shall be taken when packing fresh cassava root  in the field to  avoid exposure to contamination 
with animal/human filth.  
4.4 Handling during harvesting  
Fresh c assava roots can be harvested at any time of the year. The food quality of the roots, particularly the 
starch content, increases with time up to an optimal period after planting, after which there is a loss of quality, 
mainly due to increased lignification. However, excessive harvesting of the leaves can have a negative effect 
on the yield of roots.  
Careful harvesting and proper handling of roots is an important step towards successful storage.  
Harvesting fresh cassava roots may either be done by hand where the soils are soft or by digging or 
mechanical harvesting around the roots in hard soils so as to free the roots from the plant.  
The plant should be lifted using the lower part of stem and pulling the roots out of the ground, then removing 
them from the b ase of the plant by hand. Levers and ropes can be used to assist harvesting.  
To facilitate lifting, the plant should be cut down about 30 cm - 50 cm above the ground. The protruding stem 
shall be used to lift the roots out of the ground and care should be taken not to break the roots. This leads to 
losses if broken roots are not retrieved from the soil and to contamination that may evolve into root spoilage.  
Care should be taken during the harvesting process to minimize damage such as bruising, scrapping o r 
breaking of the roots, as this greatly reduces shelf life.  Roots should not be thrown or dropped down as this 
may accelerate deterioration.  
Avoid injuring the roots  at harvest by the digging tools, which may be wooden sticks, machetes, hoes or forks.  
5 Storage and preservation  
5.1 General  
Fresh c assava roots generally deteriorate very quickly soon after harvest and this is due  to the fact that the 
root of fresh cassava as a storage organ  has no dormancy , function in propagation and possesses no bud 
primo rdia from which re -growth can occur.  
Fresh c assava roots  are still living organ isms after they have been harvested and losses that occur during 
storage arise mainly from their physical and physiological condition.  
The main causes of loss are associated w ith mechanical damage, physiological condition (maturity, 
respiration, water loss), diseases and pests. To ensure effective storage of root and tuber crops, these major  
4 © EAC  2022 – All rights reserved  
 causative factors need to be properly understood and, where appropriate, be properly co ntrolled, taking into 
account the socio -economic factors which prevail in the areas of production and marketing.   
5.2 Handling during storage  
Fresh c assava roots shall be harvested and handled with extreme care if they are to be kept for more than a 
week. There are a number of different practices which, if used in combination, will assist in delaying 
deter ioration:  
a) Cutting off the leaves , leaving only a part of the stem above ground. This operation should be done 
about seven days  prior to harvesting;  
b) As fresh cassava roots usually start rotting from the neck, (i.e. the point of attachment of the root to 
the parent plant), harvesting the roots with part of the stem (2  cm - 5 cm) still attached may prevent a 
rapid spread of decay into the root;  
c) Minimize damage  at lifting by harvesting while the soil i s wet, for example after a rain;  
d) Retain only those roots that do not show signs of injury. Roots that are to be kept for more that one 
week or more should be carefully selected since curing will not be effective  on roots with extensive 
damage; and  
e) Establish curing of the roots after harvest as a routine operation with, as far as possible, the minimum 
of handling.  
Severely damaged roots  should not be stored because of the following reasons:  
a) lower quality ; 
b) increased r isk of subsequent pathogenic losses ; and  
c) risk of introducing disease organisms into sound produce.  
5.3 Control of damage  
Fresh c assav a roots should be handled so as  to minimize abrasion and breaking of the skin because of its 
relatively soft texture. Most  mechanical damage occurs as a result of careless handling at harvest and during 
transport to and within a store.  
5.4 Temperature control  
Temperature has a great influence on many factors  that cause loss during storage such as the development 
of rotting mi cro-organisms and insect  infestation. The appropriate st orage temp erature  should be between 4 
°C to 10 °C in order to reduce the rate of respiration and rotting of the fresh cassava roots .  
5.5 Curing of fresh cassava roots  
Fresh c assava roots have the abi lity to heal their skin wounds when held at relatively high temperatures and 
humidity for few days after harvest while at the same time there is a general strengthening of the skin. The 
crop may undergo the operation of curing immediately after harvest and  factors that may a ffect the healing of 
wounds are  
a) temperature of the produce ,  
b) oxygen and carbon dioxide concentration within the produce , and  
c) humidity within the produce .  
© EAC 2022 – All rights re served  5 
 5.6 Storage methods  
5.6.1  Storage in the soil before harvest  
a) Roots may be stored by  leaving them un -harvested after the optimum harvest stage depending on the 
variety and ecological conditions, however, fresh cassava roots will become fibrous and woody and 
their starch content a nd palatability decreases,  
b) be attacked  by pests and pathoge ns, and  
c) become more susceptible to deterioration  while still in the ground.  
5.6.2  Storage pits/heaps  
Roots may be kept in pits/heaps for a short period (2  days - 3 days) by:  
a) re-burying in trenches covered with plant material and soil;  
b) piling in heaps and  kept moist by watering them daily; and  
c) covering by applying a thick coating of soft clay or mud.  
5.6.3  Storing fresh cassava  roots in crates / baskets/boxes  
Freshly harvested cassava roots can be stored in wooden crates or baskets. The crates are lined wit h a layer 
of sawdust, wood shavings, peat or any other suitable adsorbent materials. The spaces between the roots are 
also filled with sawdust. Finally, the roots are then covered with sawdust.  
The sawdust should be damp but must not be wet. If the sawdust  is too dry the roots will deteriorate quickly. 
Sawdust which is too moist promotes the formation of mould and rot. To prevent the roots drying out too early, 
the crate should be lined with plastic foil.  
The crates or baskets can simultaneously be used as containers during transport (also several times) which 
saves on handling costs and also reduces injury to the roots during transport.  
5.6.4  Storing fresh cassava  roots in a dip  
Fresh cassava  roots may be stored in potable water in various sized containers.  The containers are filled with 
potable water and the roots are completely submerged. This process may also be used as for simultaneously 
detoxifying the roots which contain hydrogen cyanide.  
The effectiveness of this method depends greatly on the degree o f freshness of the roots when they are 
stored.  
5.6.5  Storage in plastic bags or plastic film wraps  
Plastic bags may be used to preserve fresh cassava roots by avoiding the loss of moisture and water stress.  
Fresh cassava roots treated with an appropriate f ungicide such as thiabendazole and kept in an airtight plastic 
bag or a plastic film wrap can be stored for two to three weeks.  
Fresh cassava roots should be dipped in a 0.4% w/w solution of thiabendazole for 10 seconds and storing in 
plastic bags.  
Fresh c assava roots may also be treated with household bleach (0.95% active chlorine). The use of 
household bleach is as effective as thiabendazole if sound fresh cassava roots are not stored for much longer 
than seven days.   
6 © EAC  2022 – All rights reserved  
 Freshly harvested roots are put into bags. Fungicides should be applied before the bags are closed to avoid 
the formation of mould and rot.  
High temperatures (above 40°C) as well as low temperatures (below 10°C) may be used to enhance the effect 
on the duration of storage.  
5.6.6  Other methods  
Other methods of storage and preservation include  refrigeration, w axing of the roots and chemical treatment . 
5.6.6.1  Refrigeration  
Reduced temperatures extend the storage ability of fresh cassava roots by delaying the deterioration  
processes which occur r apidly at normal storage temperatures. Experiments have shown that the most 
favourable temperature for the storage of fresh cassava  roots is 3°C.  
5.6.6.2  Waxing  
Fresh c assava roots may be stored preserved by coating them in food grade wax.  The wax may or  may not 
be supported with a fungicide . 
6 Sorting and packing for export   
With suita ble handling and storage, fresh cassava root  can be successfully transported for long distances 
including export by sea -shipment. Fresh cassava root  may be graded in terms of size and shape .   
The optimum handling system is as follows:  
a) fresh cassava root  shall be carefully cleaned and treated in accordance with 5.6.5;  
b) after washing and fungicide treatment, the fresh cassava root  should be left overnight in a well 
ventilated  area to dry  before packing for departure; and   
c) during shipment, the required storage temperature is 10°C - 15°C.  
7 Packaging and labelling  
7.1 Packaging materials shall be suitable for packing and transporting fresh cassava root .  
7.2 Packaging materials  shall protect the produce against mechanical damage, ease handling  and 
transportation  including accounting for quantity in the lot.  
7.3 The selection of suitable containers for commercial scale marketing requires very careful consideration. 
The following factors should be considered in choosing packaging materials:  
a) the level of losses occurring during marketing;  
b) the comparative cost of the present and improved packaging;  
c) the regularity of supply of the packaging material;  and 
d) the acceptance of the packagin g method to the market.  
7.4 Among the various types of packaging material that ar e available, the following are used:  
a) natural and synthetic fibre sacks ;   
© EAC 2022 – All rights re served  7 
 b) moulded plastic boxes ;  
c) sawn wooden boxes;  
d) cardboard boxes; and   
e) paper or plastic film sacks . 
7.5 The net weight shall be:  
a) in metric units; and 
b) not more than 50 kg in line with ILO guidelines.  
Note: For sea -shipment, an additional 5% packing weight may be required due to weight loss which will occur during 
storage and shipment.  
7.6 The labelling of package d fresh cassava root  shall be in accordance with EAS 38    
8 © EAC  2022 – All rights reserved  
 Bibliography  
 [1] EAS 776:2012 , Production and handling of fresh cassava — Code of practice  
 DEAS 776: 2022    
 
© EAC 2022  – All rights reserved