Cassave

Cassave, also known as cassava (Manihot esculenta), is a woody shrub native to South America that is widely cultivated for its edible tuberous roots. The plant tolerates poor soils and drought, and yields typically 10–30 tonnes per hectare in smallholder farming. The root stores starch and is a major source of calories for hundreds of millions of people in Africa, Asia, and Latin America. The roots are starchy, fibrous, and have low protein content; leaves also eaten in some cultures after cooking.

Two main varietal groups: sweet (low cyanogenic glycoside content) and bitter (higher). The cyanogenic compounds linamarin and lotaustralin can release hydrogen cyanide when plant tissues are damaged. Thus processing is essential. Safe preparation involves peeling, soaking, fermenting, drying, and cooking; bitter varieties require longer processing.

Uses: The processed starch is used to produce tapioca; cassava flour can replace wheat flour in many products; in Africa, gari and fufu are common fermented root products; casabe is a traditional flatbread in the Caribbean and parts of South America; fresh roots are boiled or fried.

Culinary and economic context: A staple for many rural communities; root pests and diseases such as cassava mosaic disease, cassava brown streak disease, and the cassava mealybug threaten yields; breeding programs aim to improve yield, disease resistance, and toxin reduction. Environmental and safety concerns emphasize the need for proper processing to avoid cyanide poisoning.