cassava

Cassava, also known as manioc or yuca, is a woody shrub in the spurge family (Euphorbiaceae) grown for its starchy root. Its scientific name is Manihot esculenta. Originating in tropical South America, cassava has become a major staple in many tropical regions, especially Africa, South Asia, and parts of Latin America.

The plant is a perennial, often cultivated as an annual for its large, tuberous roots. It can tolerate poor soils and drought, and yields vary with variety and management. Roots are long, cylindrical, and may weigh from several hundred grams to several kilograms each.

Most of cassava's value comes from the root, which is processed into a wide range of food products. Fresh roots are rich in carbohydrates but low in protein. They can be grated, fermented, dried, and ground to produce products such as gari, fufu, and tapioca pearls, or milled into cassava flour.

Cassava contains cyanogenic glycosides, especially in the leaves and, to a lesser extent, in the roots. Processing steps such as peeling, soaking, fermenting, and thorough cooking reduce these toxins. Improper handling can lead to cyanide poisoning and rare but severe neurological disease called konzo.

Global cassava production is concentrated in tropical and subtropical regions. Major producers include Nigeria, Brazil, the Democratic Republic of the Congo, Ghana, and Indonesia. Beyond food, cassava is also used for animal feed and as a source of starch or bioethanol.