Cassava, which is cultivated on about 147,320 hectares roughly 5.6 percent of Rwanda’s territory is the country’s second most-produced crop after bananas and a vital source of food security. More than 700,000 households, mainly in the southern and eastern regions, rely on it for their livelihood. Yet the crop faces persistent challenges, especially post-harvest losses and waste, which, if not properly managed, contribute to environmental pollution. To address this, innovators and researchers are turning cassava waste into useful products and finding new ways to preserve the crop. The New Times looks at five notable innovations: 1. Soap from cassava peels In Mukingo Sector, Nyanza District, entrepreneur Evariste Sibobugingo has found a way to transform cassava peels into oil for soap production. Though not edible, the oil is rich in fatty acids and suitable for saponification, producing natural, biodegradable soap. Through his company, Igisubizo Ltd, Sibobugingo has invested in machinery and quality control tools to ensure consistent production. “We saw cassava peels being thrown away and realised they were an untapped opportunity,” he said. 2. Organic manure The same company also turns cassava waste into organic fertiliser, helping farmers cut input costs while promoting soil health. The initiative has created permanent jobs for eight young people and women, as well as temporary work for 12 others. Over 200 farmers now benefit from affordable fertiliser and training on sustainable waste management. 3. Animal feed from cassava peels Processing cassava peels into animal feed is emerging as an alternative to expensive imported cereals. The Rwanda Agriculture and Animal Resources Development Board (RAB) has trained at least 35 entrepreneurs in the practice. Among them is Alice Nyirasagamba, who runs a cassava processing plant in Kamonyi District. She buys peels at Rwf10 per kilogram and, using drying machines, turns 100 kilograms of peels into 28–30 kilograms of animal feed, sold at Rwf150–200 per kilogram. Her initiative has also created jobs for 56 women. 4. IoT and AI in cassava value chain monitoring Researchers at the University of Rwanda have developed Internet of Things (IoT) and Artificial Intelligence (AI) devices to track cassava production and handling. The technology, led by Omar Gatera of UR’s College of Science and Technology, includes one device with nine sensors for on-farm monitoring and another for use in transportation, storage, and processing. These tools aim to reduce waste, ensure quality, and improve cassava’s export potential. 5. Cassava leaf powder Cassava leaves, traditionally eaten fresh in dishes like isombe, are now also processed into powder to extend their shelf life and preserve nutrients. The powder is rich in protein, iron, calcium, vitamin A, and antioxidants—making it a valuable dietary supplement in areas affected by malnutrition. The processing involves washing, drying, and grinding leaves into a fine green powder, which can be used in soups, sauces, porridges, or as a natural food additive. Small-scale farmers and agro-processors, particularly women, are increasingly adopting this method to cut post-harvest losses and create income opportunities.
