Quality management of cassava processing: the CAVA Ghana experience

Abstract

Food processors rely on modern quality management systems to ensure the quality and safety of the food products they produce. The three key quality management systems in use are: (a) Good Manufacturing Practices (GMP), (b) Hazard Analysis Critical Control Points (HACCP); and (c) Quality Assurance Standards. Delivery of cassava products to end markets (industry) in Ghana in the recent past had some challenges in terms of meeting quality standards. Most processors had their cassava products rejected by end users when they were offered for sale because the products did not meet the quality specifications of the end market. To address the quality issues that confronted cassava processors in Ghana, the C:AVA Ghana Project, sponsored by Bill and Melinda Gates foundation, identified and trained cassava processors on quality management systems to enable their products to meet set standards of processed cassava products. Few cassava processors were also assisted technically by the C:AVA Ghana team to acquire certification of their products and facilities by Food and Drugs Authority (FDA) of Ghana. The quality management interventions demonstrated empowered cassava processors to supply more cassava products to end markets with little or no quality concerns. Out of over 300 cassava products analysed after the introduction of the quality management interventions to cassava processors, 95% of the samples analysed were within the standards set by FDA for cassava products. This led to increased supply of cassava products to the end markets and subsequently earned more incomes for cassava processors. This report on quality management during cassava processing in Ghana is the documentation of interventions made by the C:AVA Ghana Project team in addressing the quality concerns faced by cassava processors. The objective of this work was to; demonstrate that quality interventions promoted by the C:AVA Ghana Project team contributed to increased performance of processors, sensitize processors of quality implications of cassava products and provide quality management information to guide potential cassava processors