What Is Cassava?

Cassava with a scientific name "manihot esculenta" is a perennial tropical plant which can grow up to three meters.  Although cassava leaves are edible, cassava is more famous for its roots, they form large edible tubers which white fleash and brown fibrous skin.

Cassava originated in the lowlands of South America and today the crop has spread all over the tropical and subtropical world.  Cassava is very important in sub-saharan Africa as it is crucial for the food security of millions of people.  Cassava is currently the sixty most produced crop in terms of global production and it is the staple food for millions of people in the poorest and most marginal regions of the world.  It is the "perfect" tropical plant that thrives in humid conditions but it is also able to tolerate extreme heat and draught.  Cassava does well in nutrient poor soil and needs minimal agricultural inputs.

Cassava tubers are very rich in starch.  They can provide 30% of their dry weight as starch.  Cassava has many calories and is high in Vitamins and minerals but completely devoid in protein.  Cassava tuber is toxic if eaten raw due to its cyanide content and needs to be rendered edible through cooking.  There are species and varieties which can be differentiated as sweet and bitter.  The sweet varieties can be used for cooking or for industrial applications.