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PHILIPPINE NATIONAL STANDARD  PNS/BAFPS xx: 2014  
Code of Good Agricultural Practices (GAP) for Cassava   
 
 1 FOREWORD  
 
Given the food safety issues surrounding cassava, its trade and their impact to the small 
and micro -producers, this standard is therefore developed to ensure that cassava produced 
in the Philippines are microbiologically and chemically safe and compliant w ith regulatory 
requirements.  The Bureau, in collaboration with the experts of the Technical Working 
Group (TWG), developed a Code of Good Agricultural Practices (GAP) for Cassava.  
 
Special Order No.188 series 2014 established the TWG tasked to conduct field validation 
studies; sample products for the purposes of various analyses; and draft and finalize the 
GAP.  The members of the TWG include identified experts from the various government 
agencies such as Bureau of Plant Industry (BPI), Philippi ne Center for Postharvest 
Development and Mechanization (PhilMech); and academic institutions particularly the 
University of the Philippines Los Banos (UPLB) and Visayas State University (VSU).  
 
This Code provides general recommendations to allow flexible and uniform adoption even 
when production practices and environmental conditions are diverse. Therefore, this Code 
is also applicable to micro and small -scale cassava producers.  
 
INTRODUCTION  
 
Cassava, popularly known as ‘balinghoy ’, ‘balanghoy ’ or ‘kamote ng kahoy ’ is mainly used as 
food  and/ or as feed ingredient . The Philippine Statistics Authority (PSA) – Bureau of 
Agricultural Statistics (BAS) reported that c assava production grew by 3.8 percent from 
688.80 thousand metric tons ( mt) level in 2013 to 714.99 thousand mt in 2014. . According 
to the Food and Agriculture Organization (FAO), more or less a billion people depend on 
cassava as food staple in 105 countries and it is considered as the fourth most important 
crop in developing countrie s.  
 
Although consumed in different forms, cassava  is also  a substitute for rice among marginal 
farmers in the uplands. Studies have shown that cassava roots once harvested deteriorate 
rapidly within 40 -48 hrs and this is mainly caused by physiological and  mechanical damage 
during harvesting, transportation and handling (Ashaye, et. al., 2005) .    
 
One of the food safety concerns in the consumption of cassava is the cyanide content found 
in the roots and leaves. According to FAO, the roots and leaves contai n varying amounts of 
cyanide, which  is toxic to humans and animals .  Processing (e.g. fermentation, drying) , 
however, can significantly reduce  the cyanide content.  DRAFT FOR PUBLIC CONSULTATION  
 
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS xx: 2014  
Code of Good Agricultural Practices (GAP) for Cassava   
 
 2  
This GAP addresses the essential principles of food safety applicable to primary production 
through postharvest processing of cassava.  It encompasses Good Hygienic Practices (GHP) 
and Good Manufacturing Practices (GMP) that will help minimize microbiologi cal, chemical 
and physical  hazards associated with all stages of production to postharvest processing.  
 
SECTION 1 - OBJECTIVE  
 
This Code addresses Good Agricultural Practices (GAPs) that will assist in the  control of 
microbial, chemical and physical hazards associated with all stages of the primary 
production  and postharvest processing of cassava meant for human consumption and  for 
the production of feed ingredients.  
  
SECTION 2 - SCOPE, USE AND DEFINITIONS  
 
2.1 Scope  
 
This standard covers the general hygienic practices for the primary production and 
postharvest processing of cassava  meant for human consumption and for the production of 
feed ingredients. This Code does not provide recommendations for handling practices to 
maintain the safety of cassava  at wholesale, retail, and food  services or in the home . 
 
2.2 Use  
 
This Code follows the format of the Codex Code of Hygienic Practice for Fresh Fruits and 
Vegetables (CAC/RCP 53 -2003)  and takes into consideration the relevant practices in the 
Philippine National Standard (PNS) Code of Good Agricultural Practices for Fresh Fruits and 
Vegetables (PNS/BAFS 49:2011) .  As such, it should be read in conjunction  with these 
standards and the  Codex Recommended International Code of Practice -General Principles of 
Food Hygiene (CAC/RCP 1 -1969, Rev 4:2003) and other applicable codes.  
 
It covers general hygienic practices that are spe cific to the primary production; in cluding 
specific guidance on how to min imize microbiological , chemical and physical  hazards 
during primary  processing of cassava  meant for human consumption and for the 
production of feed ingredients  
This Code supplements the Philippine Code of Good Agricultural Practices for Fruits and 
Vegetables (GAP -FV) Farming (PNS/BAFPS 49:2011) . 
  DRAFT FOR PUBLIC CONSULTATION  
 
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS xx: 2014  
Code of Good Agricultural Practices (GAP) for Cassava   
 
 3 2.3 Definitions  
 
Agricultural inputs  
Any incoming material such as seed pieces, organic and inorganic fertilizers, water, and 
agricultural chemicals used for the prima ry production of cassava  
 
Agricultural worker  
Any person that undertak es one or more of the following activity such as cultivation , 
harvesting and postharvest practices  
 
Biological control  
The use of competing biologicals such as insects, microorganisms and/or microbial 
metabolites for the control of mites, pests, plant pathogens and spoilage organisms  
 
Cleaning  
The removal of soil, dirt, grease or other foreign matter from the harvest  
 
Composting  
A managed process where organic materials are subjected to  moisture, heat and 
microorganisms for a specified period of time to produce a product known as compost  
 
Contamination  
Food safety context:  
The introduction or transfer of a food safety hazard to produce or to the inputs that contact 
produce, such as soil,  water, chemicals, equipment and people  
 
Environmental context:  
The introduction or occurrence of a hazard into the environment  
 
Cropping pattern  
The proportion of area under various crops at any given point of time in a unit area  
 
Domestic animals  
Animal s that are raised as family pets or as a source of food for the family  
 
Farm  
Any premise or establishment in which cassava is grown and harvested and the 
surroundings under the control of the same management  DRAFT FOR PUBLIC CONSULTATION  
 
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS xx: 2014  
Code of Good Agricultural Practices (GAP) for Cassava   
 
 4  
Fertilizer  
Includes any solid or liquid substa nce either organic or inorganic nutrient elements – singly 
or in combination with other materials, applied directly to the soil, foliage or plant for the 
purpose of promoting plant growth, increasing crop yield or improving  product quality  
 
Field packing  
Produce is placed inside woven sacks, jute sacks or any appropriate container during 
harvesting   
 
Food safety hazard  
Any chemical, biological or physical substance or property that can cause cassava to 
become an unacceptable health risk to consumers  
 
Grower  
The person responsible for the management of the primary production of cassava  
 
Hazard  
A biological, chemical or physical agent in, or condition of, food with the potential to cause 
an adverse health and environmental effect/s  
 
Manure  
Animal excrement which may be mixed with litter or other material, and which may be 
fermented or otherwise treated  
 
Packing  
The action of putting fresh cassava tubers, chips and granules in a package  which  may take 
place in a field or in the establishment  
 
Pest  
An unwanted animal or plant that affects the production, quality and safety of fruit and 
vegetables – for example, insects, diseases, weeds, rodents and birds  
 
Pesticide  
Any substance or product, or mixture thereof, including active ingredients, adjuvants a nd 
pesticide formulations, intended to control, prevent, destroy, repel or mitigate directly or 
indirectly , any pest.  The term shall be understood to include insecticide, fungicide, DRAFT FOR PUBLIC CONSULTATION  
 
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS xx: 2014  
Code of Good Agricultural Practices (GAP) for Cassava   
 
 5 bactericide, nematocide, herbicide, molluscicide, avicide, rodenticide, p lant regulator, 
defoliant, desiccant and the like.  
 
Primary production  
Refers to the growing and harvesting of cassava including land preparation, planting, 
weeding, irrigation, application of fertilizers and agricultural chemicals , and harvesting  
 
Primary  processing  
Those steps involved in the processing of cassava granules, cassava starch and cassava 
grates such as washing, peeling, chipping, granulating, grating, drying, milling / pulverizing, 
packing and storing  
 
Risk  
Refers to the likelihood of an adve rse health effect and the severity of this effect following 
exposure to a hazard  
 
Site  
A defined area on the property – for example, a production site  
 
SECTION 3 - PRIMARY PRODUCTION  
 
In each primary production area, it is necessary to consider particular agricultural 
practices that ensure  the safe production of cassava meant to be used as food, raw material 
for starch production and dried granulated cassava .  Various conditions are taken into 
consideration like those  that are specific to the production area and various method s of 
production.  Procedures associated with primary production should be conducted under 
good hygienic conditions and should minimize potential hazards to health due to the 
contamination of cassa va. 
 
3.1 Environmental Hygiene  
 
One of the key features of sustainable farming is the continuous integration of site -specific 
knowledge and practical experiences into future management planning and practices.  This 
section is intended to ensure that the la nd, buildings and other facilities, which constitute 
the lay-out of the farm, are properly managed to ensure the safe production and protection 
of the environment.  
 
3.1.1  Location of Production Site  DRAFT FOR PUBLIC CONSULTATION  
 
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS xx: 2014  
Code of Good Agricultural Practices (GAP) for Cassava   
 
 6  
Where possible, potential sources of contamination from the environment should be 
identified. In particular, primary production should not be carried out in areas where the 
presence of potentially harmful substances would lead to an unacceptable level of such 
substances in or on cassava  after harvest.  
 
In evalu ating the location of production site  for potential sources of contamination , the 
following are to be considered:  
 Previous land use  and cropping pattern ; 
 Slope and potential for run -off from nearby fields;  
 Proximity to high risk production sites ; potential microbial hazards including fecal  
contamination and contamination by organic waste and potential environmental 
hazards that could be carried to the growing site;  the access of domestic  and wild 
animals to the site and to water sources used in pr imary production . Considering 
this potential source of contamination, efforts should be made to protect cassava -
growing  areas from animals  
 
If previous uses cannot be identified, or the examination of the growing or adjoining sites 
leads to the conclusion that potential hazards exist, the sites should be analyzed  for 
contaminants of concern. If the contaminants are at excessive levels and corr ective or 
preventive actions have not been taken to minimize potential hazards, the sites should not 
be used until correction/control measures are applied .  
 
Other considerations are on site selection, which may affect the cultural management later.  
 Topogr aphy – flat or undulating (not more than 15%) .  If the slope area is very 
steep, water and soil conservation techniques are recommended ( example : Sloping 
Agricultural Land Technology or SALT specifically the establishment of cont our 
hedgerows);  
 Soil – all type s of soil but ideally sandy loam to clay loam ; 
 Soil pH – optimum pH is at 5.5 - 6.5;  
 Rainfall – enough rainfall or water sources  that can support the growth of cas sava 
plan ts; 
 Soil drainage – well -drained area is recommended to avoid waterlogging  
 
3.1.2 Production Site Preparation  
 
During land preparation , potential s ources of microbiological and chemical contaminations 
from conduct of various operation s should be identified and avoided. .  In particular, farm DRAFT FOR PUBLIC CONSULTATION  
 
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS xx: 2014  
Code of Good Agricultural Practices (GAP) for Cassava   
 
 7 machineries should be checked for possible leakage  of oil and fuel . Organic fertilizers , when 
applied, should be fully decomposed.  
 
The land is thoroughly plowed and harrowed using a tractor or animal. These operations 
are usually done when there is enough soil moisture. The field should b e plowed at least 
15-25 cm (6 -10 inches ) deep . If planting in ridges, a  height of 15 -20 cm and  planting 
distance of 75 to 100 cm between ridges  is recommended.  
 
Appropriate cultural practices such as proper land preparation, proper use of chemical 
inputs, off-barring and hilling -up should be practiced to control the weeds.  
 
3.1.3  Field Sanitation  
 
Growers or agricultural workers should regularly conduct field sanitation in  the produ ction 
area.  Clean field generally minimize the spread of pests and diseases.  Diseased plants 
should  be regularly removed, buried or burned as these may harbor pests and diseases. 
However, growers  or agricultural workers  should preserve naturally occurring beneficial 
organisms whenever possible.  
 
3.2 Hygienic Production of Cassava  
 
3.2.1 Variety selection    
 
All varieties may be used for feed while only those varieties with low HCN are 
recommended for food  and certified b y the National Seed Industry Council . Refer to Annex 
A Table 1 . 
 
3.2.2  Planting material requirements  
 
Stem, as the planting material, should be physiologically mature, fresh and healthy. To 
ensure maximum yield and quality,  it is recommended that  seed piece s be used a maximum 
of six (6) times as planting material. A stem is mature if the diameter of the pith or cork is 
not more than half the diameter of the cortex. A stem is healthy if it is free from insects, 
pests and diseases and its diameter i s not less than 1.5 cm. A stem is fresh if the latex or sap 
comes out within 3 seconds after cutting. If the planting material(s) are sourced from 
outside the farm, a record of purchase should be kept.  
 
3.2.3  Agricultural input requirements  DRAFT FOR PUBLIC CONSULTATION  
 
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS xx: 2014  
Code of Good Agricultural Practices (GAP) for Cassava   
 
 8  
Agricultural inputs ( seed piece s, water, fertilizer s, agricultural chemicals  and the like ) 
should not contain microbial or chemical contaminants as defined under the General 
Principles of Food Hygiene (CAC/RCP 1 -1969) and at levels that may adversely affect the 
safety of cassava . All agricultural chemicals should be duly approved by the Fertilizer and 
Pesticide Authority (FPA).  
 
3.2.3 .1 Water for primary production  
 
Usually, cassava is not irrigated. To support the growth of cassava plants throughout the 
year, there should be enough rainfall or water source. Cassava plants produce low yield and 
deformed roots when subjected to drought stress especially during the first three (3) 
months after planting. However, there should be no waterlogging since young cassava 
plants  (1-3 months old) will have stunted growth while mature cassava plants will have 
rotten roots .  
 
3.2.1.1.1 Water for fertilizers, pest control and other agricultural chemicals  
 
Water used for the application of water -soluble fertilizers and agricultural chemicals in the 
field and during post -harvest handling should not contain microbial contaminants at levels 
that may adversely affect the safety of cassava .  
 
3.2.3.2  Fertilizer application  
 
The use of  organic  and inorganic fertilizers in  cassava  production should be managed to 
limit the potential for microbial and chemical contamination.  If found to be contaminated 
with heavy metals or other chemicals at levels that may affect safety, these inputs should 
not be used.   
 
Growers or agricultural workers should not use untreated solid nor liquid manure because 
foodborne pathogens can persist in soils for long periods of time.  In cases when the farm 
produces its own organic inputs,  proper treatment procedures should be adopted to reduce 
or eliminate the pathogens present in the raw material and to minimize the probability of 
contaminating the produce.  The composting site should also consider the slope and 
proximity to production ar eas in order to prevent cross contamination from runoff or 
leaching.  
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PHILIPPINE NATIONAL STANDARD  PNS/BAFPS xx: 2014  
Code of Good Agricultural Practices (GAP) for Cassava   
 
 9 Organic fertilizer should be broadcast or applied on or before the final harrowing of the 
field.  
 
The following factors may be useful in deciding the appropriate kind of fertilizer or th e 
needed amount to be applied:  crop demand and available nutrients from the soil, farm 
manure and other crop residues.  .  
 
The rate of application of inorganic fertilizer should be based on soil analysis. In the 
absence of soil analysis, the general recom mendation is eight (8) bags complete  fertilizer : 
four ( 4) bags  are applied  as basal at planting and another four ( 4) bags are applied as side  
dress two (2) months after.  In order to minimize loss and contamination of the produce, 
correct application and pr oper storage procedures should be followed. If organic inputs are 
procured from outside sou rces, documents should be kept.  
 
3.2.3 .3 Agricultural chemicals  
 
Growers should use only agricultural chemicals, which are authorized  by FPA  for the 
cultivation of cassava  and should use them according to the manufacturer’s instructions for 
the intended purpose. Residues should not exceed levels as established by the Codex 
Alimentarius Commission  or the ASEAN or by the Philippine National Standard (PNS) .  
 
Growers sh ould refer to the Section s 7.2 -7.5 of the PNS Code of Good Agricultural Practices 
for Fresh Fruits and Vegetables (PNS/BAFPS 49:2011) regarding practices pertaining to 
pesticide management.  
 
3.2.3.4 Biological control  
 
In order to control biological organisms and/or their metabolites applied for the control of 
pests , growers should use only biological controls, which are authorized for the cultivation 
of cassava and should use them according to the manufacturer’s instructions / crop 
protection special ist for the intended purpose.  
 
Registration of biological control agents is based on existing regional and national 
standards on the Regulation, Use and Trade of Biological Control Agents (BCA).  
 
3.2.4 Personnel Health, Hygiene and Sanitary Facilities  
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PHILIPPINE NATIONAL STANDARD  PNS/BAFPS xx: 2014  
Code of Good Agricultural Practices (GAP) for Cassava   
 
 10 All agricultural workers including contractors or visitors should act in accordance with the 
appropriate sections of the Recommended International Code of Practice – General Principles 
of Food Hygiene (CAC/RCP 1 – 1969)  to maintain an appropriate degree of personal 
cleanliness; operate in an appropriate manner  and to ensure that those who come directly 
in contact with cassava  during processing  are not likely to contamin ate them.  
 
In particular, attention should be given to availability of hand -wash ing facilities equipped 
with soap and clean water during  processing of food products . 
 
Workers  involved in postharvest processing  should undergo training  on hygiene 
instructions. Evidence on the conduct of training should be kept.  Moreover, the farm 
should keep track of evidence that hygiene instructions are followed.  
 
For cassava food products, r egular environmental and personnel hygiene assessment as 
well as sanitary inspection of facilities should be conducted to serve as basis for corrective 
and p reventive actions.  
 
3.2.5 Harvesting  
 
Harvesting operations and methods should be conducted with consideration on the 
possible sources of contamination.   Cassava is ready for harvest eight (8) to 12 months after 
planting. Harvesting cassava  roots is usually done manually . However, mechanical 
digger/har vester can be used to ease and facilitate  harvesting operations. Care should be 
taken so as not to break the roots as this will lead to losses from the soil and to 
contamination that may evolve  into spoilage. Harvested cassava roots /tubers  should be 
placed in appropriate and sanitary harvesting container.  
 
During harvesting, a responsible person should be present to supervise the activity at all 
times and to assure that harvesters  observe hygien ic practices  
 
3.2.5 .1 Equipment Associated with Growing and Harvesting  
 
Harvesting tools, implements and equipment that have direct contact with the produce 
should be  cleaned, disinfected and maintained in good order regularly.  
 
Equipment and containers used for harvesting should be made from non -toxic materials.  
They should be designed and constructed to ensure that, when necessary, they can be 
cleaned, disinfected and maintained to avoid the contamination.  When using reusable DRAFT FOR PUBLIC CONSULTATION  
 
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS xx: 2014  
Code of Good Agricultural Practices (GAP) for Cassava   
 
 11 harvesting containers and  tools a cleaning and disinfection schedule is in place to prevent 
contamination.  A record of cleaning should be available.   Containers that are damaged and 
can no longer be kept in a hygienic condition should be discarded.  
 
As far as practicable, produce  containers should only be used to contain harvested produce.  
If these are used for other purposes  – except as container of agricultural chemicals,  these 
must be cleaned and disinfected as necessary prior to use.  
 
SECTION 4  - HANDLING, STORAGE AND TRANSPORT  
 
4.1 Preventing Cross Contamination  
 
Harvested cassava is susceptible to damage, wounds and cuts during harvesting and post -
harvest handling due to the nature of the operations.  Mechanical damage is unavoidable; 
cutting the root off the plant cr eates a wound; and digging utensils may scrap e the roots. 
Wounds and bruises are point s of entry for microorganisms leading to cassava root / tuber 
spoilage.  
 
During packing of produce, care must be taken in the field to avoid contaminating 
containers or bi ns by exposure to manure or animal feces  and other contaminants . 
 
Growers/agricultural workers should continually reinforce the importance of good 
hygienic practices since poor hygienic practices can significantly increase the risk of 
contaminating harvested cassava . 
 
4.2  Field packing, s torage and transport  
 
Cassava  that will be sold as whole / fresh or for further processing (i.e. food or feed) should 
ensure that field packing operations are conducted with consideration in removal of dirt 
from harvested tubers.  
 
Growers/ agricultural workers during this operation should ensure that clean pallets and 
containers are used and efforts towards ensuring that these containers do not come in 
contact with other sources of contaminants are done.  
 
With sui table handling and storage, freshly harvested cassava should be sorted and 
damaged roots should be segregated. It  should be stored and contained under  conditions 
that will minimize the potential for microbial, chemical or physical contamination.   DRAFT FOR PUBLIC CONSULTATION  
 
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS xx: 2014  
Code of Good Agricultural Practices (GAP) for Cassava   
 
 12  
Prior to transportation, produce are packed in the field in such a way that it can withstand 
rough handli ng during loading and unloading, compression from the weight of other 
containers, impact and vibration during transport and high humidity during transi t. When 
not in use, cleaned harvest containers and transport trailers should be covered and kept in 
a protected location. Damaged containers or transport trailers are replaced as necessary.  
 
Freshly harvested cassava should be transported using clean and d isinfected vehicles or 
other appropriate mode of transportation . 
 
Transport vehicles should not be used for the transport of hazardous substances unless 
they are adequately cleaned, and where necessary disinfected,  to avoid cross -
contamination.  
 
Cold stor ages are used for fresh tubers and cassava grates. While, well -ventilated storages 
can be used for starch. Ordinary sheds can be used to store dried granulated cassava.  
 
Storage facilities and vehicles for transporting the harvested crops should be built in a 
mann er to minimize damage to cassava  and to avoid access by pests.  They should be made 
of non -toxic materials that permit easy and thorough cleaning. They should be constructed 
in a manner to reduce the opportunity for potential contamination from physical objects 
such as  glass, wood, plastic, etc.  
 
SECTION 5 – ESTABLISHMENT: DESIGN AND FACILITIES  
 
Refer to the General Principles of Food Hygiene (CAC/RCP 1 -1969, Rev 4 2003) . 
 
This section applies  hygienic recommendations for the primary  processing of cassava 
intended as feed ingredient . It provides recommendations on the application of relevant 
Good Manufacturing Practices (GMP) principles for all stages of production of cassava for 
food and for feed, which  involves pre -drying, chipping and drying.  
 
5.1 Premises and Lay out  
 
5.1.1 For cassava food products  
 
Packing and minimal processing of cassava is a year -round operation. The design of the 
processing and packing areas should allow thorough cleaning and disinfection of food DRAFT FOR PUBLIC CONSULTATION  
 
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Code of Good Agricultural Practices (GAP) for Cassava   
 
 13 contact surfaces, including drying pavements, to ensure that foodborne pathogens do not 
grow in the facility or on the equipment.  
 
Where feasible, raw material handling areas should be separated from processing/packing 
areas.  
 
Within each of these areas, cleaning operations should be conducted separately to avoid 
cross -contamination between tools and utensils in each operation.  
 
Water drums being used to preserve the tuber should be made of a material that will not 
contribute a hazard to health and that will allow thorough cleaning.  
 
5.1.2 For animal feeds and industrial uses  
 
The design of the processing and packing areas should allow thorough cleaning and 
disinfection to ensure that pathogens do not grow in the facility or on the equipment.  
 
5.2 Drainage and waste  disposal  
 
In the preparation of fresh cassava tubers, the processing  of products covered  by this 
standard generates large quantity of waste that can serve as food and shelter for pests. 
Therefore, it is important for the processor to have an effective wa ste disposal system.  
This should always be maintained  in good condition so it does not become a source of 
product contamination  
 
SECTION 6 -  POSTHARVEST OPERATIONS  
 
6.1 Control of Food Hazards  
 
It should be recognized that while processing may reduce the  level of contamination 
initially present on the raw materials, it will not be able to guarantee elimination of such 
contamination.  
 
Consequently, the processor should ensure that steps are taken by their suppliers 
(growers, harvesters, packers and distrib utors) to minimize contamination of the raw 
materials during primary production. Processors should ensure that their suppliers adopt 
principles outlines in the main text of the standard.  
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Code of Good Agricultural Practices (GAP) for Cassava   
 
 14 6.2. Key Aspects of Control Systems  
 
6.2.1 Specific Process Steps  
 
6.2.1.1 Receipt and inspection of raw materials  
 
During unloading of raw material, the transportation vehicle should be verified for 
cleanliness and the raw materials for any evidence of contamination and deterioration.  
 
6.2.1 .2 Preparation of raw material  before processing  
 
Physical hazards (such as presence of animal and plant debris, metal and other foreign 
material) should be removed through manual sorting.  Raw materials showing signs of 
damage or rot should be removed from the lot.  
 
6.2.1.3 Washing an d microbiological decontamination  
 
Refer to section 5.2.2.1 of the Code of Hygienic Practice for Fresh Fruits and Vegetables.   In 
addition:  
 Water used for final rinses should be of potable quality . 
 
6.2.1.4 Chipping  
 
Chipping can be done through manual or mechanical chopping of fresh roots before drying 
where the ideal thickness of chips is ½ inch.. All materials or equipment coming in direct 
contact with the fresh roots should be maintained clean before and after use.  
 
6.2.1.5 Granulation  
 
Fresh roots can also be chopped into smaller size of about 8 -10 mm using a cassava 
granulator. Materials or equipment coming into direct contact wi th the fresh roots should 
be maintained clean before and after use.  
 
6.2.1.6 Drying  
 
Cassava can be dried either through sun drying or mechanical dryer. The common method 
of drying cassava is sun drying wherein chips or granules  can be dried  by spreading evenly 
not more than 3 inches thick in a clean dry pavement or tarpaulin/plastic net for 2 -4 days DRAFT FOR PUBLIC CONSULTATION  
 
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS xx: 2014  
Code of Good Agricultural Practices (GAP) for Cassava   
 
 15 for sun drying. For longer storage, the chips/granules should be dried to 14% moisture 
content.  
 
The quality of chips or granules is highly depe ndent on moisture content at harvest. The 
lower the moisture content, the shorter is the drying time. A short drying time will give a  
higher starch content and white color  cassava chips or granulated cassava However, it 
should be noted that cyanogenic pote ntial of cassava decreases with longer drying time.  
 
Entry of stray  animals should be avoided as they can be source of harmful pathogens. 
Regular monitoring of drying areas for presence of wild and domestic animals should be  
conducted .  
 
When gloves are used in the operation, there should be a proper and documented 
procedure especially on regular cleaning and sanitation.  If gloves are used, these should  be 
discarded when these become  torn, soiled, or otherwise contaminated.  DRAFT FOR PUBLIC CONSULTATION  
 
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS xx: 2014  
Code of Good Agricultural Practices (GAP) for Cassava   
 
 16  References:  
 
Codex Alimentarius Commission.  2003.  Code of Hygienic Practice for Fresh Fruits and 
Vegetables (CAC/RCP 53 -2003)  
 
Codex Alimentarius Commission.  2001.  Code of Hygienic Practice for the Transport of 
Food in Bulk and Semi -Packed Food (CAC/RCP 47 -2001).  
 
Codex Alimentarius Commission.  1995.  Code of Practice for Packaging and Transport of 
Fresh Fruit and Vegetables (CAC/RCP 44 -1995)  
 
Codex Alimentarius Commission.  2013. Code of Practice for the Reduction of Hydrocyanic 
Acid (HCN) in Cassava and Cassava Product s (CAC/RCP 3 -2013)  
 
Food and Agriculture Organization (FAO). 1999. Cassava: Post -harvest Operations.  
 
Department of Agriculture. 2012. Technoguide on Cassava Production.  
 
 
 
 
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PHILIPPINE NATIONAL STANDARD  PNS/BAFPS xx: 2014  
Code of Good Agricultural Practices (GAP) for Cassava   
 
 17 ANNEX A  
 
CASSAVA VARIETIES  
 
Table 1. Recommended cassava varieties  for food and feed  
Variety  Potential 
Yield  
(MT/ha)  Starch 
Content 
(%)  Dry Matter 
Content (%)  HCN Content  
UPL -Ca1 (Datu 1)  30-40 21.4  33.8  Moderate  
UPL -Ca2 (Lakan 1)  35-45 25.0  36.4  Low  
UPL -Ca3 (Sultan 1)  40-50 20.9  33.5  Moderate  
UPL -Ca4 (Vassorinha)  25-35 21.4  33.8  Moderate  
UPL -Ca5 (Sultan 2)  25-35 21.1  33.6  High  
VC-1 (CMC -323 -52) 40.8  21.4  33.8  Moderate  
VC-2 (CMC -40) 40.2  20.3  33.0  Low  
VC-3 (CM -3590 -1) 30.0  20.9  33.5  Moderate  
PSB Cv -9 (CM -4014)  32.9  21.4  33.8  Moderate  
PSB Cv -10 (Mcol 1684)  41.5  21.1  33.5  High  
PSB Cv -11 (Lakan 2)  25.0  21.8  34.1  Low  
PSB Cv -12 (Lakan 3)  24.1  21.5  33.9  Low  
PSB Cv -13 (CMP 62 -15) 26.4  22.8  34.8  Low  
PSB Cv -14 (CMP 21 -15) 29.4  20.3  33.4  Moderate  
PSB Cv -15 (Lakan 4)  24.0  21.9  34.2  Low  
PSB Cv -16 (CMP 32 -10) 33.6  20.8  33.4  Low  
PSB Cv -17 (Sultan 3)  39.3  18.9  32.0  Moderate  
PSB Cv -18 (Sultan 4)  39.0  19.6  32.5  Moderate  
PSB Cv -19 (SM 803 -1) 32.3  22.9  34.9  Moderate  
PSB Cv -20 (Sultan 5)  35.3  23.4  35.3  Moderate  
NSIC Cv -21 (SM 818 -1) 28.2  27.6  38.4  Moderate  
NSIC Cv -22 (KU 50)  31.3  27.0  38.0  Moderate  
NSIC Cv -23 (QMR 33 -12-3) 26.1  28.5  38.9  Moderate  
NSIC Cv -24 (QMR 33 -12-7) 24.1  27.2  38.0  Moderate  
NSIC Cv -25 (Sultan 6)  40.7  26.8  37.6  Moderate  
NSIC Cv -26 (Sultan 7)  30.5  23.0  35.0  Moderate  
NSIC Cv -27 (Datu 2)  30.7  22.8  34.8  Moderate  
NSIC Cv -28 (QMR 36 -05-59) 36.9  27.6  38.3  Low  
NSIC Cv -29 ( Rajah 1 ) 29.1  30.1  40.1  Low  DRAFT FOR PUBLIC CONSULTATION  
 
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS xx: 2014  
Code of Good Agricultural Practices (GAP) for Cassava   
 
 18 NSIC Cv -30 (Rayong 5)  32.4  29.4  40.1  Low  
NSIC Cv -31 ( Rajah 2 ) 32.4  29.4  40.1  Low  
NSIC Cv -32 (CM 9165 -17) 30.9  29.6  39.3  Low  
NSIC Cv -33 ( Sultan 8 ) 31.4  39.1  38.0  Moderate  
NSIC Cv -34 (CM 9175 -25) 37.2  30.6  40.4  Moderate  
NSIC Cv -35 (CMR 37 -24-1) 31.5  32.8  42.9  Moderate  
NSIC Cv -36 (CMR 36 -62-03) 42.3  29.1  39.0  Moderate  
NSIC Cv -37 ( Sultan 9 ) 31.5  27.5  41.2  Moderate  
NSIC Cv -38 (SM 2065 -2) 34.0  28.2  38.5  Moderate  
NSIC Cv -39 ( Rajah 3 ) 32.3  27.8  39.2  Low  
NSIC Cv -40 ( Sultan 10 ) 37.0  27.1  37.9  Moderate  
NSIC Cv -41 ( Sultan 11 ) 35.4  29.2  39.2  Moderate  
NSIC Cv -42 (Rajah 4)  33.4  28.1  38.5  Low  
NSIC Cv -43 (LSU -Cv21)  38.2  26.9  39.8  Moderate  
NSIC Cv -44 (LSU -Cv22)  29.7  28.6  41.4  Moderate  
NSIC Cv -45 (LSU -Cv23)  29.5  30.1  43.6  Moderate  
NSIC Cv -46 (VSU Cv -24) 42.8  26.4  39.5  Moderate  
NSIC Cv -47 (Sultan 12)  40.0  25.5  39.6  Moderate  
NSIC Cv -48 (Rayong 72)  31.5  30.2  39.6  Moderate  
Source: Bureau of Plant Industr y – National Seed Industry Council  DRAFT FOR PUBLIC CONSULTATION  
 
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS xx: 2014  
Code of Good Agricultural Practices (GAP) for Cassava   
 
 19 TECHNICAL WORKING GROUP (TWG) FOR THE DEVELOPMENT OF PHILIPPINE 
NATIONAL STANDARD (PNS) CODE OF GOOD  
AGRICULTURAL PRACTICES (GAP) FOR CASSAVA  
 
Chairperson:   
Ms. Karen Kristine A. Roscom  
OIC Executive Director  
Bureau of  Agriculture and Fisheries Standards (BAFS)  
  
Members:   
Mr. Manuel D. Ching  Senior Agriculturist  
Bureau of Plant Industry (BPI)  
Mr. Oscar G. Aala  Senior Agriculturist  
Bureau of Plant Industry (BPI)  
Dr. Antonio G. Gerundio  National Coordinator  
Corn and  Cassava Program  
Department of Agriculture  
Ms. Heycel R.  
Reyes  Technical Staff  
Cassava Program  
Department of Agriculture  
Dr. Michael A. Gragasin  Supervising Science Research Specialist  
Philippine Center for  Postharvest 
Development and Mechanization  
(PhilMech)  
Mr. Proceso H. Manguiat  University Researcher II  
University of the Philippine Los Baños 
(UPLB)  
Mr. Edwin E. del Rosario  University Researcher III  
University of the Philippine Los Baños 
(UPLB)  
  
BAFS Secretariat:   
Ms. Mary Grace R. Mandigma  / Ms. Lara V. Navarro  
Ms. Katrina L. Maminta / Ms. Farlash D. Pancho