By Monika Singh
In a groundbreaking leap for sustainable science, researchers at the University of the South Pacific (USP) have unveiled an edible and biodegradable food coating made from cassava starch — a Pacific innovation that could transform global food packaging and preservation.
Led by Assoc. Prof. David Rohindra from USP’s Discipline of Chemistry, the research team has developed a cassava-based coating infused with agar, glycerol, and clove essential oil. The natural blend extends the shelf life of tropical fruits like mangoes by accelerating dehydration and deterring fruit flies from laying eggs.
“Cassava is abundant across the Pacific, and its starch has excellent film-forming properties,” said Dr Rohindra.
“By enhancing it with natural ingredients, we’ve created a safe, edible, and environmentally friendly alternative to plastic.”
The new coating builds on earlier research by Dr Rohindra’s team, which demonstrated cassava’s potential in preserving eggs by reducing microbial growth. Their latest study, published in Sustainable Food Technology (2025), confirms the coating’s effectiveness in protecting perishable produce while reducing waste.
With the global demand for sustainable packaging rising, this cassava-based innovation could open major economic opportunities for Fiji. Dr Rohindra believes the technology could make Fiji a key exporter of biodegradable food wraps, driving green industry growth across the region.
“This is more than a scientific milestone — it’s a catalyst for jobs, exports, and environmental leadership,” he said.
“Fiji’s cassava solution shows that small island nations can lead big changes in the global sustainability movement.”
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