Observation on the Effects of Different Methods of Processing Cassava Chips on Chips Damage Due to Insect Attacks during Storage. The influence of four traditionnal methods of processing cassava chips in the Republic Democratic of Congo has been evaluted regarding damages caused by insect attacks during storage. The methods tested were : chips from peeled, soaked and sun dried cassava, Bas-Congo type, chips from peeled and sun dried cassava, Kasai type, chips from peeled, soaked and smooked cassava, Haut-Congo/Ecuador type and chips from non-peeled, soaked and smooked cassava, Maindombe type. The more important pests are three coleopteras : Sitophilus sp., Tribolium sp. and Rhizoperta dominica. The chips of Kasai type were almost completely destroyed by insects within four months. Those of Bas-Congo type showed a weight loss of about 40 % after six months. Chips of Haut-Congo and Maindombe types are more suitable to storage, loss of 10 % but they have a dark aspect due to the smoke. They need a further effort to remove the dark colour before meal preparation. Chips of Bas-Congo type are preferred and would be suitable for storage if preventive measures are taken to prevent early infestations and if the duration of storage does not exceed three months.