Cassava

Cassava cultivation in Kerala

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

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

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

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 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.

Taíno women preparing cassava bread

Economic Importance

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

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 pages

• Tapioca
• Fufu
• Gari
• Yam (vegetable)