agriculturecassava

Cassava, scientifically known as Manihot esculenta, is a starchy root vegetable native to South America. It is a staple food crop for millions of people worldwide, particularly in tropical and subtropical regions. Cassava thrives in diverse soil conditions and is relatively drought-tolerant, making it a valuable crop for subsistence farmers and commercial agriculture.

The plant produces elongated, tuberous roots that are rich in carbohydrates, primarily starch. These roots are the primary edible part of the plant, although the leaves are also consumed in some cultures. Cassava is a versatile crop, used for human food, animal feed, and industrial purposes. In its raw form, cassava contains cyanogenic glucosides, which are toxic and must be removed through proper processing methods such as boiling, fermenting, or drying before consumption.

Common preparations of cassava include cassava flour, tapioca (starch extracted from the root), and various boiled, fried, or mashed dishes. Globally, major cassava-producing countries are concentrated in Africa, Asia, and South America, with Nigeria, Thailand, and Brazil being prominent producers. The crop plays a significant role in food security and economic development in many of these regions. Its adaptability and high yield potential contribute to its widespread cultivation.