Traditional Starch Food Products

Marney Pascoli Cereda, Ph.D. has graduated in Agronomic Engineering at University of São Paulo, Brazil. She idealized and was the first Director of a Research Centre specialized in tropical starches. For her activities in research, she received in 2000 the Medal of Merit from the São Paulo Government. She also realized post-doctoral internships in Spain, France and England and technical visits in China, Thailand, Japan, India and in most Central and South American countries. Her researches focus mainly in food technology and development. In food technology she works mainly with food security, food safety and the use of agroindustry’s wastes. In rural agroindustry’s, she works in the development of processes in social technology and valorization of family farming products production by innovative technologies. She developed 3 patents and other 6 are in analysis process. From 2018 she remains an independent researcher and coordinates the Agro: Research, Processes and Products Laboratories. Olivier François Vilpoux, Ph.D. has graduated in Agronomic Engineering at “Institut Supérieur D'agriculture” (1991), in France, with a Master’s in Business from the Institut de “Gestion Internationale en Agro Alimentaire” (1992) and a PhD in Business from the “Institut National Polythecnique de Lorraine” (1997), France. From 2004 to 2019 he was a professor at the Catholic University of Campo Grande (UCDB) and Professor of the Master and Doctorate Program in Local Development (UCDB), Brazil. From 2014 to 2019 he has been professor of the Doctorate in business at the Federal University of Mato Grosso do Sul. Currently he is professor of the Master of Management and Environmental Technology at the Federal University of Mato Grosso (UFMT). He works mainly on the following themes: collective action, cooperatives and family farming.

• 1. Introduction—underground starchy crops in food usePart 1: General Themes2. Cooking of cassava roots: problems and solutions3. Food application of starch in complex media4. Roots and tubers processing for cooking purposes: ready-to-eat, vacuum and frozen products, French fries, and chipsPart 2: Traditional foods in lowland regions5. Roots and tubers in Colombia’s culinary and food traditions6. Traditional Amerindian cassava-based foods and drinks in the Amazon region7. Traditional cassava foods in the Brazilian state of Para´: tucupi, tacaca´, manic¸oba, and others8. Brazilians’ cassava flours and derivates9. Etanol, spirits and beer produced from underground starchy raw materials10. Use of arrowroot (Maranta arundinacea L.) and canna (Canna edulis Ker) for the formulation of products, including baked and confectionery staple goods11. Traditional uses, processing, and markets: the case of sweetpotato (Ipomoea batatas (L.) Lam.)Part 3: Traditional foods in andean region12. Traditional uses, processes, and markets: the case of Mashua (Tropaeolum tuberosum Ruı´z & Pav.)13. Traditional uses, processes, and markets: the case of mauka (Mirabilis expansa [Ruı´z & Pav.] Standl.)14. Traditional uses, processes, and markets: the case of maca (Lepidium meyenii Walp.)15. Traditional uses, processes, and markets: the case of Yacon (Smallanthus sonchifolius [Poepp.] H.Rob.)16. Traditional uses, processes, and markets: the case of arracacha (Arracacia xanthorrhiza Bancroft)17. Traditional uses, processes, and markets of native potatoes (Solanum spp.)18. Ajipa (Pachyrhizus ahipa [Wedd.] Parodi): traditional use, process, marketplace, issues, and outlook19. Traditional uses, processes, and markets: the case of oca (Oxalis tuberosa Molina)20. Traditional uses, processes, and markets of ulluco (Ullucus tuberosus Caldas)21. Traditional uses, processes, and markets: the case of achira (Canna indica L.)22. Traditional uses, processes, and markets: the case of cassava (Manihot esculenta Crantz)