2. Cassava breeding potential for bioethanol Becerra López-Lavalle, L.A. , Dufour, D., Sánchez, T. and H. Ceballos

4. High, stable and reliableproductivity

5. Noveltraits

6. Processingmethods X rootqualityinteractions

8. High, stable and reliableproductivity

9. Noveltraits

10. Processingmethods X rootqualityinteractions

12. Cassava modern production Sub-humid environment Acid –Soil environment 19’000,000 hectares Near Hanoi, Vietnam Guan-Xi Province, China

13. Cassava modern production Sub-humid environment Acid –Soil environment 19’000,000 hectares 233,000 Tonnes Near Hanoi, Vietnam Guan-Xi Province, China

14. Main uses of Cassava Fresh - boiled Farinha - Gari Human consumption Fufu Cassava leaves

15. Main uses of Cassava Dry chips for animal feed Chicken factory Animal feedstock Near Hanoi, Vietnam Pressed cake

16. Main uses of Cassava Bio-Ethanol Starch Industrial use of Cassava Goren-Krupuk Fried-Chips

17. Tropical/Sub-tropical crop Main cassava production regions in the world

19. High, stable and reliableproductivity

20. Noveltraits

21. Processingmethods X rootqualityinteractions

23. Crop Potential The case of “watery” roots for ethanol

24. Crop Potential The case of “watery” roots for ethanol High Dry Matter content does not seems critical to ethanol production

26. High, stable and reliableproductivity

27. Noveltraits

28. Processingmethods X rootqualityinteractions

31. Conventional processing GSHE processing Less amylose = more ethanol

32. Less amylose = more ethanol

33. Cassava “Novel” traits Fermentability: assess their potential in bio-ethanol, bio-plastics, sweeteners

34. Cassava starch fermentation: with and without starch Total ethanol (mL/Kg of starch) 4 1/3 days

35. Small granule/high amylose Normal Starch Small granule Starch

38. Starch-less mutation Source: L. Carvalho EMBRAPA Brazil

40. High, stable and reliableproductivity

41. Noveltraits

42. Processingmethods X rootqualityinteractions

44. Bio-ethanol production Ethanol factory in Thai Nguan near Khon Kaen (Thailand) 5.27 kg of fresh root produce one liter of ethanol 1.4 – 1.5 bath / kg fresh root 25 bath / lt of ethanol produced

45. Boiler Liquefaction & saccharification Ethanol Maize or Cassava Starch degradation Distillation & dehydration Sugarcane juices Sugarcane Fermentation Ethanol from corn or cassava is more expensive because starch need to be degraded to the equivalent of sugar cane juices

46. Sorce of satrch Thermo-stable Alpha-amylase (Liquefacction) Yeasts Grinding Jet cooker >100 °C (5-8’) Saccharification 60 °C (8-10 horas) Fermentation Storage tank Distillation & dehydration Slurry tank Secondary Liquefaction (95 °C – 90’) Solids Glucoamylase (Saccharification)

47. Sorce of satrch Thermo-stable Alpha-amylase (Liquefacction) Yeasts Grinding Jet cooker >100 °C (5-8’) Saccharification 60 °C (8-10 horas) Fermentation Storage tank Distillation & dehydration Slurry tank Secondary Liquefaction (95 °C – 90’) New enzymes Solids Liquefaction + saccharification Glucoamylase (Saccharification)

48. Sorce of satrch Yeasts Grinding Saccharification 60 °C (8-10 horas) Fermentation Storage tank Distillation & dehydration Slurry tank New enzymes + yeasts New enzymes Solids Liquefaction + saccharification Liquefaction + saccharification + fermentation

49. Storage tank Distillation & dehydration Solids

50. Medium throughput fermenters

51. Digestion rate of different cassava starches (1.0 ml of pacreatic α-amilase) pH 6.9 at 37°C ~80% ~30%

52. Digestion rate of different cassava starches (0.5 ml of StargenTM 2) pH 4.0 at 37°C ~60% ~30%

53. Root processing vs. quality Starch degrading enzymes and yeast are being improved. The process to convert starch into ethanol constantlychanges. As in maize, there are genetic differences in cassava for ethanol production (small starch granule). We are in a unique position to analyze the best germplasm – processing method to maximize economic benefit and reduce negative impact on the environment. What is the potential of “sugary” cassava?

55. High, stable and reliableproductivity

56. Noveltraits

57. Processingmethods X rootqualityinteractions

59. A large % of the ethanol production cost is constitute by the enzyme and yeast.