Like apples, tapioca can now be stored fresh for up to two months with wax coating

Tapioca. Photo: Shutterstock/Julio Ricco

In a bid to revolutionize tapioca preservation, the Indian Council of Agricultural Research (ICAR) has introduced a groundbreaking wax coating technology, extending the shelf life of tapioca to an impressive two months.

While Australian apples, harvested two months prior, maintain their freshness on the shelves of local fruit stalls, raw tapioca from India spoils within a mere week after exportation. The disparity in preservation methods prompted ICAR's Central Tuber Crops Research Institute, located in Thiruvananthapuram, to pioneer a solution.

The newly devised wax coating process involves a meticulous series of steps. First, peeled tapioca undergoes a thorough wash in chlorine water, ensuring cleanliness and sanitation. Subsequently, the tapioca is carefully dried before being immersed in melted paraffin wax or alternative coatings. The key to success lies in the uniform application of the wax coating, creating an impermeable barrier against oxygen, carbon dioxide, and water vapour.

Sliced raw tapioca on tapioca leaf. Photo: iStock/SUSANSAM

According to leading scientists involved in the project, this innovative wax coating technology effectively shields raw tapioca from environmental factors that accelerate decay. As a result, tapioca can now be preserved for up to two months.

For further information regarding this groundbreaking development, interested parties are encouraged to contact the Principal Scientist at ICAR - Central Tuber Crops Research Institute, located in Sreekariyam, Thiruvananthapuram. They can be reached via phone at 944158546.  

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