mandioca

Mandioca, also known as cassava, manioc or yuca, is the storage root of Manihot esculenta, a perennial shrub in the Euphorbiaceae family. Native to the tropical Americas, it is now grown in many warm regions of Africa, Asia, and Latin America as a staple food. The term mandioca is widely used in Portuguese-speaking countries and several Caribbean and South American communities.

The plant produces long, tuberous roots that are high in starch. It is drought-tolerant and can thrive on relatively poor soils, making it an important crop in marginal farmland. Cultivation is typically by stem cuttings, and harvest usually occurs between 8 months and 3 years after planting, depending on variety and climate. Varieties are broadly categorized as sweet or bitter, the latter containing higher cyanogenic compounds and requiring more extensive processing.

Raw mandioca contains cyanogenic glycosides that can release hydrogen cyanide when eaten untreated. Processing methods such as peeling, grating, soaking, fermenting, drying, and thorough cooking reduce toxin levels to safe ranges. Leaves also contain toxins and must be cooked before consumption. Improper processing has caused poisoning incidents in some regions.

Uses include cooking the fresh tubers in stews or as a staple boiled root, as well as traditional products such as gari and fufu in Africa. The extracted starch is used to produce tapioca and cassava flour, which are employed in a variety of foods and industrial applications. Nutritionally, cassava provides mainly carbohydrates and small amounts of minerals, but is low in protein and fat, requiring a balanced diet to prevent nutrient deficiencies.