Hello Walter greetings from Asifo

From an academic standpoint I find the concept of 'enhanced cassava' very
intriguing and require certain initial clarifications:

You said:
>After a 40-hour fermentation process at ambient temperature, the
>microfungi will have multiplied and will have transformed the
>carbohydrates in the cassava into protein (producing so-called
>Single Cell Proteins (SCP)). By a rather simple process, cassava
>meal with an average protein level of 1% can thus be transformed
>into "enhanced cassava" with a protein level of more than 20%.

Question: I presume the microflora or microfungi in your cocktail will
simply utilized the carbohydrate in cassava as an energy source for growth
and multiplication. If this is the case then it is 'microbial protein' not
'enhanced cassava' . Your statement implies that the carbon skeleton for
the synthesis of amino acids was provided by the cassava and other molec
ules like nitrogen and sulphur from your cocktail.

You Said :
>This enhanced cassava can then be used as a Feed supplement
>for pigs and poultry which are fed the normal locally available
>energy feeds, such as coconuts, bananas, breadfruit or cassava.

Question: What is the nutritional rational for enhancing cassava (1.5-4%
crude protein) instead of copra meal (18 - 24% crude protein) or brewers
grain (20 - 25% crude protein), both of which contain same amount of
protein as your enhanced cassava.?

You said:
>In this way a low-cost, balanced animal ration will become
>available to the local farmer, entirely made up of local resources.

Question: I presume for a balanced animal ration your 'enhanced cassava'
will supply all the nutritional needs of the animal in-particular
qualitative and quantitative requirement for amino acids, mineral and
vitamins.

You said:
>This could then well allow farmers to raise pigs and chickens
>at reduced costs and allow them to produce animal meat
>products that can compete with imported pork and poultry products.

Question: Are you sure?

(i)     What is the cost of enhancement of cassava compared to simply
growing a protein plant.

Other concerns include:
(i)     Fate of HCN and other anti-nutritional component of cassava.
(ii)    High water content (70%) of cassava.
(iii)   Target farmers.
(iv)    Control of microbes e.g. safety.
(v)     Effects of fermentation metabolites on young monogastrics.
(vi)    etc.

Thanks, Asifo.