Develop MOCAF Industry is a Reliable Strategy in Improving Competitiveness of Cassava Products and Ensuring Availability of Global Food
What is MOCAF? MOCAF stands for Modified Cassava Flour, a form of food grade cassava flour, resulting from the modification of cell tissue through a process of fermentation of cassava starch. MOCAF has a different character with ordinary cassava flour, which is mostly used in non-food industry, especially in terms of degrees of viscosity, gelation ability, power rehydration, and the ease dissolves better.
However, with the discovery of biotechnological processes that modify the cellular tissue of cassava starch to produce cassava flour that has a character similar to wheat flour, then it is possible to test the use of MOCAF as the substitution of wheat flour in a variety of uses, both on the various types of food the community and in various food industries, such as bread, pastries and noodles industries.
Results from various trials that have been held in Indonesia on various types of bakery products showed very encouraging results, namely in sweet bakery products and bread, pastries (such as cookies, Nastar, etc.), and the wet cake (such as cake, layer cake, brownies, spongy, etc.). MOCAF can be used as a substitute in part or whole wheat flour on the use of such bakery products, without lowering the quality of the products.
On the other hand, tests performed on the instant noodles industry showed that the substitution is the use of wheat flour to 15% result in instant noodle products with high quality, and the substitution of 25% slightly reduces the quality of the taste of instant noodles, but still good for consumption.
Furthermore, the basic principle in the production process of MOCAF is by modifying the cassava cells through a process of fermentation. Microbes that grow will produce pectinolytic enzymes and cellulolytic enzymes, which can destroy the cell walls of cassava in such a way, resulting in the liberation of starch granules. This liberation process will lead to changes in the characteristics of the flour produced in the form of increased viscosity, gelation ability, power rehydration, and the ease dissolves better.
Cassava starch granules underwent hydrolysis process that produces monosaccharides, as raw material to produce compounds of organic acids, found in cassava, and when the cassava is processed, will be able to produce a distinctive aroma and flavor, which can cover up the scent and flavor of the original cassava, which are usually not liked by consumers.
During the fermentation process, there is also the removal of the color carrier components, such as pigments (especially the yellow cassava), and proteins that can cause a brown color when heated, so that the resulting color of MOCAF be whiter than the color of usual cassava flour.
Until recently, MOCAF yield between 30% to 35% of the net weight of cassava meat (meat moist) with a long fermentation process is 8 hours.
However, there is recent research results that can improve the yield to 40% and shorten the time of the fermentation process, so that production costs will be reduced, but only in a laboratory scale. With a yield of 30% to 35% only, have been very competitive to produce MOCAF compared with wheat flour, so the selling price of MOCAF lower by about 30% compared with wheat flour. The production process of MOCAF also be done with a variety of industrial scales, from household to large industrial scale.
Another phenomenon that supports MOCAF industrial development prospects, particularly in Indonesia and countries in other tropical and sub-tropics are as follows.
1. In Indonesia has found two local cassava varieties which have a productivity of 3 to 5 times compared with cassava varieties are commonly cultivated by farmers, with the potential production of 100 tons per hectare or more, while cassava varieties usually have only the productivity of between 20 tons to 30 tons per acres. Both varieties of cassava are cassava Nurul Hidayah, which is found in the District of Central Lampung, Lampung Province, and cassava Gajah (Elephant), which was found in the province of East Kalimantan (East Borneo). On the other hand, many countries in Africa, Southeast Asia, and South Asia, and Latin America is the producer of cassava, but the added value generated is still very low, and the use as raw material for the food industry is still very limited. Thus, the development of MOCAF industry is a strategic choice to increase the added value of cassava, improving food availability, opening up new business opportunities, non-skilled employment, reduce poverty, improve income distribution, and accelerate socio-economic development based on agriculture and rural areas.
2. Amid the threat of global food insecurity, develop cassava agribusiness, combined with developing MOCAF industry is a very strategic choice, because it can substitute the use of wheat flour with estimates of up to 15%, and with a comprehensive effort with the support of all stakeholders, can be increased even higher , so the threat of food insecurity can be overcome, especially in developing countries and poor in Asia, Africa and Latin America. In addition, the development of MOCAF Industry also intended to improve the quality of food communities, especially in Africa where many make cassava as main staple food, and in the countries of South Asia and Southeast Asia, and Latin America, where the region's population consume too much cassava. On the basis of data on food supply per capita per year, sourced from the FAO, in 2007, is that roughly half of African countries in making cassava as a staple food, and in general are large populous countries and low income. In South Asia and Southeast Asia, almost all states provide cassava as a staple food of the second, after rice, and the portions are quite large in Indonesia, Cambodia, East Timor and the Philippines. So also in Central America and South America, Paraguy make cassava as food supplies most of all, while one-third of the number of countries in the region to make cassava as a food source with a sizable portion.
3. Very much idle land are scattered in various developing countries and poor countries, the potential for planting cassava. Even the cultivation of cassava can be mixed with reforestation programs as crop sidelines, for some times of the cycle of planting, until it becomes a big tree. In Indonesia for example, it is estimated there are more than 70 million hectares of idle land which has not been used for productive activities, and deforested land is also very broad in need of reforestation programs. If a small fraction, about 1%, is used for the cultivation of cassava, it can increase the global availability of food is very high.
4. In the midst of efforts to develop alternative fuels derived from plant materials, the cultivation of cassava can be mixed with sorghum as raw material for bioethanol. For the cassava is not recommended to be used as raw material of bioethanol in developing countries, like Indonesia, because it has a low yield, only about 15%, so it is still difficult to compete with fossil fuels, and far more profitable to serve as raw materials to manufacture MOCAF.
However, in the development of cassava agribusiness must still consider the rules of sustainable agricultural development, nature conservation, and agriculture towards organic cassava.
If cassava agribusiness development, combined with MOCAF industrial development can be planned and implemented in a comprehensive, especially for countries in Africa, Southeast Asia and South Asia, and Latin America, then it certainly will be very powerful with a double impact for economic development is very large for the countries. Real results can be obtained for these countries is especially in terms of address food insecurity, creating agricultural employment, non-skilled employment, reduce poverty, increase income of cassava farmers, increase the added value of cassava, accelerate socio-economic development of rural , reducing the flow of urbanization, improving security as a result of an increase in the intensity-based socio-economic development, and various other positive impacts, either directly or indirectly for the improvement of public welfare.
As an illustration, to build an enterprise, which integrates between agribusiness cassava and cassava processing plant to produce MOCAF, the production capacity of 60 tons per day, it takes an initial capital of U.S. $ 9 million, which amounted to U.S. $ 6.5 million to build a plant and working capital for MOCAF manufactures, and amounted to U.S. $ 2.5 million for the cultivation of cassava, using cassava variatas Nurul Hidayah and or cassava varieties Gajah (Elephant), it only takes land cultivation with area 600 hectares. To substitute about 15% of wheat flour needs as many as 6 million tons per year (900,000 tons) is required as many as 50 factories with a capacity of 60 tons per day, and requires an investment of U.S. $ 450 million.
However, with the discovery of biotechnological processes that modify the cellular tissue of cassava starch to produce cassava flour that has a character similar to wheat flour, then it is possible to test the use of MOCAF as the substitution of wheat flour in a variety of uses, both on the various types of food the community and in various food industries, such as bread, pastries and noodles industries.
Results from various trials that have been held in Indonesia on various types of bakery products showed very encouraging results, namely in sweet bakery products and bread, pastries (such as cookies, Nastar, etc.), and the wet cake (such as cake, layer cake, brownies, spongy, etc.). MOCAF can be used as a substitute in part or whole wheat flour on the use of such bakery products, without lowering the quality of the products.
On the other hand, tests performed on the instant noodles industry showed that the substitution is the use of wheat flour to 15% result in instant noodle products with high quality, and the substitution of 25% slightly reduces the quality of the taste of instant noodles, but still good for consumption.
Furthermore, the basic principle in the production process of MOCAF is by modifying the cassava cells through a process of fermentation. Microbes that grow will produce pectinolytic enzymes and cellulolytic enzymes, which can destroy the cell walls of cassava in such a way, resulting in the liberation of starch granules. This liberation process will lead to changes in the characteristics of the flour produced in the form of increased viscosity, gelation ability, power rehydration, and the ease dissolves better.
Cassava starch granules underwent hydrolysis process that produces monosaccharides, as raw material to produce compounds of organic acids, found in cassava, and when the cassava is processed, will be able to produce a distinctive aroma and flavor, which can cover up the scent and flavor of the original cassava, which are usually not liked by consumers.
During the fermentation process, there is also the removal of the color carrier components, such as pigments (especially the yellow cassava), and proteins that can cause a brown color when heated, so that the resulting color of MOCAF be whiter than the color of usual cassava flour.
Until recently, MOCAF yield between 30% to 35% of the net weight of cassava meat (meat moist) with a long fermentation process is 8 hours.
However, there is recent research results that can improve the yield to 40% and shorten the time of the fermentation process, so that production costs will be reduced, but only in a laboratory scale. With a yield of 30% to 35% only, have been very competitive to produce MOCAF compared with wheat flour, so the selling price of MOCAF lower by about 30% compared with wheat flour. The production process of MOCAF also be done with a variety of industrial scales, from household to large industrial scale.
Another phenomenon that supports MOCAF industrial development prospects, particularly in Indonesia and countries in other tropical and sub-tropics are as follows.
1. In Indonesia has found two local cassava varieties which have a productivity of 3 to 5 times compared with cassava varieties are commonly cultivated by farmers, with the potential production of 100 tons per hectare or more, while cassava varieties usually have only the productivity of between 20 tons to 30 tons per acres. Both varieties of cassava are cassava Nurul Hidayah, which is found in the District of Central Lampung, Lampung Province, and cassava Gajah (Elephant), which was found in the province of East Kalimantan (East Borneo). On the other hand, many countries in Africa, Southeast Asia, and South Asia, and Latin America is the producer of cassava, but the added value generated is still very low, and the use as raw material for the food industry is still very limited. Thus, the development of MOCAF industry is a strategic choice to increase the added value of cassava, improving food availability, opening up new business opportunities, non-skilled employment, reduce poverty, improve income distribution, and accelerate socio-economic development based on agriculture and rural areas.
2. Amid the threat of global food insecurity, develop cassava agribusiness, combined with developing MOCAF industry is a very strategic choice, because it can substitute the use of wheat flour with estimates of up to 15%, and with a comprehensive effort with the support of all stakeholders, can be increased even higher , so the threat of food insecurity can be overcome, especially in developing countries and poor in Asia, Africa and Latin America. In addition, the development of MOCAF Industry also intended to improve the quality of food communities, especially in Africa where many make cassava as main staple food, and in the countries of South Asia and Southeast Asia, and Latin America, where the region's population consume too much cassava. On the basis of data on food supply per capita per year, sourced from the FAO, in 2007, is that roughly half of African countries in making cassava as a staple food, and in general are large populous countries and low income. In South Asia and Southeast Asia, almost all states provide cassava as a staple food of the second, after rice, and the portions are quite large in Indonesia, Cambodia, East Timor and the Philippines. So also in Central America and South America, Paraguy make cassava as food supplies most of all, while one-third of the number of countries in the region to make cassava as a food source with a sizable portion.
3. Very much idle land are scattered in various developing countries and poor countries, the potential for planting cassava. Even the cultivation of cassava can be mixed with reforestation programs as crop sidelines, for some times of the cycle of planting, until it becomes a big tree. In Indonesia for example, it is estimated there are more than 70 million hectares of idle land which has not been used for productive activities, and deforested land is also very broad in need of reforestation programs. If a small fraction, about 1%, is used for the cultivation of cassava, it can increase the global availability of food is very high.
4. In the midst of efforts to develop alternative fuels derived from plant materials, the cultivation of cassava can be mixed with sorghum as raw material for bioethanol. For the cassava is not recommended to be used as raw material of bioethanol in developing countries, like Indonesia, because it has a low yield, only about 15%, so it is still difficult to compete with fossil fuels, and far more profitable to serve as raw materials to manufacture MOCAF.
However, in the development of cassava agribusiness must still consider the rules of sustainable agricultural development, nature conservation, and agriculture towards organic cassava.
If cassava agribusiness development, combined with MOCAF industrial development can be planned and implemented in a comprehensive, especially for countries in Africa, Southeast Asia and South Asia, and Latin America, then it certainly will be very powerful with a double impact for economic development is very large for the countries. Real results can be obtained for these countries is especially in terms of address food insecurity, creating agricultural employment, non-skilled employment, reduce poverty, increase income of cassava farmers, increase the added value of cassava, accelerate socio-economic development of rural , reducing the flow of urbanization, improving security as a result of an increase in the intensity-based socio-economic development, and various other positive impacts, either directly or indirectly for the improvement of public welfare.
As an illustration, to build an enterprise, which integrates between agribusiness cassava and cassava processing plant to produce MOCAF, the production capacity of 60 tons per day, it takes an initial capital of U.S. $ 9 million, which amounted to U.S. $ 6.5 million to build a plant and working capital for MOCAF manufactures, and amounted to U.S. $ 2.5 million for the cultivation of cassava, using cassava variatas Nurul Hidayah and or cassava varieties Gajah (Elephant), it only takes land cultivation with area 600 hectares. To substitute about 15% of wheat flour needs as many as 6 million tons per year (900,000 tons) is required as many as 50 factories with a capacity of 60 tons per day, and requires an investment of U.S. $ 450 million.
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