Cassava: Difference between revisions
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{{ | {{short description|Tropical root crop}} | ||
{{Use dmy dates|date=October 2023}} | |||
[[File:Cassava_cultivation_in_Kerala_(cropped).jpg|thumb|right|Cassava cultivation in Kerala]] | |||
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== | '''Cassava''' (''Manihot esculenta''), also known as '''yuca''', '''manioc''', or '''mandioca''', is a woody shrub native to South America of the spurge family, [[Euphorbiaceae]]. It is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Cassava is a staple food in many developing countries, providing a basic diet for over half a billion people. | ||
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Cassava is a perennial plant that grows to a height of 1 to 3 meters. The plant has palmate leaves | ==Description== | ||
[[File:Manihot_esculenta_dsc07325.jpg|thumb|left|Manihot esculenta plant]] | |||
Cassava is a perennial plant that grows to a height of 1 to 3 meters. The plant has large, palmate leaves and a thick, woody stem. The roots are long and tapered, with a firm, homogeneous flesh encased in a detachable rind, about 1 mm thick, rough and brown on the outside. The flesh can be white or yellowish. | |||
==Cultivation== | ==Cultivation== | ||
Cassava is | Cassava is grown in tropical and subtropical regions, thriving in poor soils and withstanding drought conditions. It is propagated by planting stem cuttings, which root and grow into new plants. Cassava is typically harvested 8 to 24 months after planting, depending on the variety and growing conditions. | ||
== | ==Uses== | ||
Cassava | [[File:Manihot_esculenta_-_cross_section_2.jpg|thumb|right|Cross section of cassava root]] | ||
Cassava roots are rich in carbohydrates, primarily in the form of starch, and are a major source of energy. The roots can be processed into various forms, including flour, tapioca, and chips. Cassava leaves are also edible and provide protein, vitamins, and minerals. | |||
== | ===Food Preparation=== | ||
Cassava | Cassava must be properly prepared before consumption to remove naturally occurring cyanogenic glycosides, which can be toxic. Traditional methods of preparation include soaking, boiling, and fermenting the roots. Cassava is used to make a variety of dishes, such as [[fufu]], [[gari]], and [[cassava bread]]. | ||
[[File:Taíno_women_preparing_cassava_bread.png|thumb|left|Taíno women preparing cassava bread]] | |||
==Economic Importance== | ==Economic Importance== | ||
Cassava is a | Cassava is a vital crop for food security in many tropical countries. It is a major source of income for smallholder farmers and is used in various industries, including food, animal feed, and biofuel production. | ||
==Botanical Characteristics== | |||
[[File:Manihot_esculenta_cassava_flower_vijayanrajapuram.jpg|thumb|right|Cassava flower]] | |||
Cassava belongs to the genus ''[[Manihot]]'' and is part of the family [[Euphorbiaceae]]. The plant produces small, inconspicuous flowers and is typically propagated vegetatively. | |||
== | ==Varieties== | ||
There are numerous varieties of cassava, broadly categorized into sweet and bitter types, based on the level of cyanogenic glycosides present. Sweet varieties have lower levels and are safer to consume with minimal processing, while bitter varieties require more extensive processing to remove toxins. | |||
==Related | ==Related pages== | ||
* [[Tapioca]] | * [[Tapioca]] | ||
* [[ | * [[Fufu]] | ||
* [[ | * [[Gari]] | ||
* [[ | * [[Yam (vegetable)]] | ||
[[Category:Root vegetables]] | [[Category:Root vegetables]] | ||
[[Category:Tropical agriculture]] | [[Category:Tropical agriculture]] | ||
[[Category:Staple foods]] | [[Category:Staple foods]] | ||
Latest revision as of 14:18, 21 February 2025
Tropical root crop
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Cassava (Manihot esculenta), also known as yuca, manioc, or mandioca, is a woody shrub native to South America of the spurge family, Euphorbiaceae. It is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Cassava is a staple food in many developing countries, providing a basic diet for over half a billion people.
Description[edit]
Cassava is a perennial plant that grows to a height of 1 to 3 meters. The plant has large, palmate leaves and a thick, woody stem. The roots are long and tapered, with a firm, homogeneous flesh encased in a detachable rind, about 1 mm thick, rough and brown on the outside. The flesh can be white or yellowish.
Cultivation[edit]
Cassava is grown in tropical and subtropical regions, thriving in poor soils and withstanding drought conditions. It is propagated by planting stem cuttings, which root and grow into new plants. Cassava is typically harvested 8 to 24 months after planting, depending on the variety and growing conditions.
Uses[edit]
Cassava roots are rich in carbohydrates, primarily in the form of starch, and are a major source of energy. The roots can be processed into various forms, including flour, tapioca, and chips. Cassava leaves are also edible and provide protein, vitamins, and minerals.
Food Preparation[edit]
Cassava must be properly prepared before consumption to remove naturally occurring cyanogenic glycosides, which can be toxic. Traditional methods of preparation include soaking, boiling, and fermenting the roots. Cassava is used to make a variety of dishes, such as fufu, gari, and cassava bread.
Economic Importance[edit]
Cassava is a vital crop for food security in many tropical countries. It is a major source of income for smallholder farmers and is used in various industries, including food, animal feed, and biofuel production.
Botanical Characteristics[edit]
Cassava belongs to the genus Manihot and is part of the family Euphorbiaceae. The plant produces small, inconspicuous flowers and is typically propagated vegetatively.
Varieties[edit]
There are numerous varieties of cassava, broadly categorized into sweet and bitter types, based on the level of cyanogenic glycosides present. Sweet varieties have lower levels and are safer to consume with minimal processing, while bitter varieties require more extensive processing to remove toxins.
