USP Researchers Lead Cassava Innovation for Sustainable Food Packaging in Fiji

In a pioneering advance for sustainable science and Pacific-led innovation, researchers at the University of the South Pacific (USP) have developed an edible, biodegradable food coating derived from cassava starch. Led by Associate Professor David Rohindra and his team from USP’s Discipline of Chemistry, this breakthrough has the potential to reshape global food packaging and preservation.

The newly developed cassava-based coating is engineered to prolong the shelf life of tropical fruits such as mangoes by promoting faster drying and deterring fruit fly infestations. The coating, which contains agar, glycerol, and clove essential oil, accelerates the drying process using osmosis and stops fruit flies from laying eggs, tackling a major problem in tropical farming.

“Cassava is a readily available resource in the Pacific, and its starch has excellent film-forming properties,” said Associate Professor Rohindra. “By modifying it with natural additives, we’ve created a safe, edible, and environmentally friendly alternative to plastic packaging.”

This innovation builds on Rohindra's previous research, which showed that cassava starch coatings could preserve eggs by limiting microbial growth and moisture loss. The success of that work paved the way for the latest breakthrough, now published in Sustainable Food Technology (2025) under the title "Development of Edible Food Coating Using Cassava Starch/Agar Blends Infused with Clove Oil for the Preservation of Mangoes".

As global demand for sustainable packaging grows, this cassava-based technology offers a major economic opportunity for Fiji. Scaled for commercial production, the country could emerge as a key exporter of biodegradable food wraps to eco-conscious markets in Asia, Europe, and the Americas.

“This is more than a scientific achievement; it’s a catalyst for economic growth and environmental stewardship,” Rohindra emphasised. “We’re looking at new jobs, increased exports, and a chance for Fiji to lead the world in green innovation.”

Amid the twin challenges of plastic pollution and food waste, Fiji’s cassava-based solution presents a powerful model for sustainable development. By leveraging local resources and scientific expertise, this innovation demonstrates that small island nations can lead global change. With adequate investment and policy backing, this edible wrapper could soon help protect both produce and the planet.

Source: The University of the South Pacific