The development of jarak towo cassava as a high economical raw material in sustainability-based food processing industry

Cassava was regarded as inferior food; however, with the advancement of processing technology, cassava products have a potential for higher economic value today. One type of cassava that is used as a raw material for food processing industries, restaurants, cafes, or hotels is jarak towo cassava. However, the supply of this agricultural product is insecure due to the long growing period before harvesting and limited land suitability for cultivating this plant. This article aims at investigating sustainability-based the development of jarak towo cassava as the raw material in food processing industry. A total of 60 farmers cultivating jarak towo cassava took part in this study as the respondents. Snowball sampling was applied to take samples from three sub-districts in Karanganyar Regency. In-depth information was also obtained from key informants, including policy-makers and experts in cassava development. The data were analyzed using the Multi-Dimensional Scaling (MDS) method. The results of the analysis show the less sustainable multidimensional status of jarak towo cassava development. The prioritized strategies for developing jarak towo cassava are determined based on the driving and leverage variables. Farmers' active participation in farmer groups and the roles of agricultural extension in jarak towo cassava farming become the driving variables stimulating the other nine key factors, which belong to leverage variables. Those leverage variables include land suitability, the use of pesticides, the setting of planting frequency, the use of seedlings, planting diversification, the use of fertilizers, the availability of water during the planting period, impacts on erosion, and cooperation.