Cassava: Difference between revisions

Revision as of 17:33, 18 February 2025

A comprehensive overview of cassava, its uses, and significance

Cassava

Cassava roots

Cassava, also known as manioc, yuca, or tapioca, 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.

Botanical Description

Cassava is a perennial plant that grows to a height of 1 to 3 meters. The plant has palmate leaves with 5 to 9 lobes, and 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.

Cultivation

Cassava is highly drought-tolerant, capable of growing on marginal soils. It is propagated by planting stem cuttings, which root and grow into new plants. The crop is typically harvested 8 to 24 months after planting, depending on the variety and growing conditions.

Nutritional Value

Cassava is a major source of carbohydrates and provides a significant portion of the daily caloric intake for many people in tropical regions. The root is rich in starch but low in protein and other nutrients. It is important to process cassava properly to remove cyanogenic glycosides, which can be toxic if consumed in large quantities.

Uses

Cassava is used in various forms:

Food: The roots are processed into flour, tapioca, and other food products. Cassava leaves are also consumed as a vegetable in some cultures.
Industrial: Cassava starch is used in the production of adhesives, textiles, and as a binding agent in pharmaceuticals.
Animal Feed: Cassava peels and leaves are used as feed for livestock.

Economic Importance

Cassava is a staple food for millions of people in Africa, Asia, and Latin America. It is a vital crop for food security and income generation in these regions. The crop's resilience to adverse conditions makes it a reliable food source in areas prone to drought and poor soil fertility.

Health Considerations

While cassava is a valuable food source, it contains naturally occurring cyanogenic glycosides, which can release cyanide when the plant is improperly processed. Proper preparation methods, such as soaking, drying, and cooking, are essential to reduce the risk of cyanide poisoning.

Related Pages

@@ Line 1: / Line 1: @@
-Cassava, also known as yuca or manioc, is a starchy root vegetable that is commonly grown and consumed in many parts of the world, particularly in Africa, Asia, and South America. It is a staple food for millions of people and is a valuable source of carbohydrates and other nutrients.
+{{Short description|A comprehensive overview of cassava, its uses, and significance}}
-=== Culinary Uses ===
-Cassava is a versatile vegetable that can be prepared and consumed in many different ways. It can be boiled, roasted, fried, or mashed, and is often used as a substitute for potatoes or rice in many dishes.
+==Cassava==
-In many parts of the world, cassava is also ground into a flour and used to make breads, cakes, and other baked goods. The flour can also be used as a thickening agent in soups and stews.
+[[File:Cassava root.jpg|thumb|right|Cassava roots]]
-=== Nutritional Value ===
+Cassava, also known as manioc, yuca, or tapioca, 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 rich source of carbohydrates, dietary fiber, and vitamins and minerals such as vitamin C, potassium, and magnesium. However, it is low in protein and does not contain all of the essential amino acids, so it is often consumed with other protein-rich foods to ensure a balanced diet.
-Cassava can also be toxic if not prepared properly, as it contains a compound called cyanide that can cause illness or even death. It is important to properly peel and cook cassava to remove any potential toxins before consuming it.
+==Botanical Description==
-=== History ===
+[[File:Cassava plant.jpg|thumb|left|Cassava plant]]
-Cassava is believed to have originated in South America, where it has been cultivated for thousands of years. It was brought to Africa and other parts of the world during the colonial era and quickly became a popular food crop.
+Cassava is a perennial plant that grows to a height of 1 to 3 meters. The plant has palmate leaves with 5 to 9 lobes, and 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.
-Today, cassava is grown in many parts of the world and is an important source of food and income for millions of people. It is also used for industrial purposes, such as making biofuels and starches.
-=== References ===
+==Cultivation==
-== See also ==
+Cassava is highly drought-tolerant, capable of growing on marginal soils. It is propagated by planting stem cuttings, which root and grow into new plants. The crop is typically harvested 8 to 24 months after planting, depending on the variety and growing conditions.
-*[[Root vegetable]]
-*[[Tapioca]]
+==Nutritional Value==
-*[[African cuisine]]
+Cassava is a major source of carbohydrates and provides a significant portion of the daily caloric intake for many people in tropical regions. The root is rich in starch but low in protein and other nutrients. It is important to process cassava properly to remove cyanogenic glycosides, which can be toxic if consumed in large quantities.
-*[[South American cuisine]]
-*[[Asian cuisine]]
+==Uses==
-[[Category:Root vegetables]] [[Category:Crops]] [[Category:Staple foods]] [[Category:Cuisine]]
+Cassava is used in various forms:
-<gallery>
+* '''Food''': The roots are processed into flour, tapioca, and other food products. Cassava leaves are also consumed as a vegetable in some cultures.
-File:Cassava_cultivation_in_Kerala_(cropped).jpg|Cassava
+* '''Industrial''': Cassava starch is used in the production of adhesives, textiles, and as a binding agent in pharmaceuticals.
-File:Manihot_esculenta_dsc07325.jpg|Cassava
+* '''Animal Feed''': Cassava peels and leaves are used as feed for livestock.
-File:Manihot_esculenta_-_cross_section_2.jpg|Cassava
-File:Cassava1_(3945716612).jpg|Cassava
+==Economic Importance==
-File:Cassava2_(3945624614).jpg|Cassava
+Cassava is a staple food for millions of people in Africa, Asia, and Latin America. It is a vital crop for food security and income generation in these regions. The crop's resilience to adverse conditions makes it a reliable food source in areas prone to drought and poor soil fertility.
-File:Manihot_esculenta_cassava_flower_vijayanrajapuram.jpg|Cassava
-File:Manihot_esculenta_MHNT.BOT.2004.0.508.jpg|Cassava
+==Health Considerations==
-File:Taíno_women_preparing_cassava_bread.png|Cassava
+While cassava is a valuable food source, it contains naturally occurring cyanogenic glycosides, which can release cyanide when the plant is improperly processed. Proper preparation methods, such as soaking, drying, and cooking, are essential to reduce the risk of cyanide poisoning.
-File:Albert_Eckhout_-_Mandioca.jpg|Cassava
-File:Ladang_Singkong_Putat_Nutug_Ciseeng-Bogor.jpg|Cassava
+==Related Pages==
-File:Cassava_stakes1_(4627297822).jpg|Cassava
+* [[Tapioca]]
-File:Cassava_grafting7_(4425027331).jpg|Cassava
+* [[Starch]]
-</gallery>
+* [[Root vegetables]]
+* [[Food security]]
+[[Category:Root vegetables]]
+[[Category:Tropical agriculture]]
+[[Category:Staple foods]]