Cassava

Cassava is a plant with roots.

These roots grow in warm lands. They can grow even when there is very little rain. This helps people when food is hard to find.

People eat the roots in many ways. They can boil them. They can also turn them into a white powder.

Some roots have things in them that can make you sick. People must prepare them very carefully to be safe. This makes them a special food to grow.

Many people around the world depend on this plant. It is a very important food.

Cassava is a woody plant from South America. People grow it in warm, tropical places. It is a very important food. More than 500 million people depend on it. It is the third largest source of carbohydrates in the tropics. Carbohydrates are parts of food that give us power.

Farmers harvest the long, tapered roots. These roots have a rough brown skin. The inside is firm and white or yellow. Most people boil the roots to eat them. Some people make a starch called tapioca. They use this starch for food and animal feed.

Cassava is a tough plant. It can grow in poor soil. It can also grow even when there is a drought. A drought is a long time without rain.

Some cassava plants are bitter. These bitter types have toxins in them. Toxins are things that can make you sick. You must prepare bitter cassava very carefully. If you do not, it can cause poisoning.

Plants can also get sick from viruses. One virus makes leaves wither. This can make it hard for the roots to grow.

Cassava is a woody shrub that helps feed much of the world. It is native to South America, including Brazil and Paraguay. Many people call it manioc or yuca. This plant is a vital staple for more than 500 million people. It is the third-largest source of carbohydrates in the tropics. Carbohydrates are the parts of food that provide energy.

Cassava is very tough and can grow in poor soil. It can also survive a drought when there is little rain.

Farmers grow cassava for its starchy roots, which are called tubers. These roots are long and tapered with a rough brown skin. The inside flesh is firm and can be white or yellow. People usually eat the roots by boiling them. Some people process the roots to make a starch called tapioca. This starch is used for food, animal feed, and industry. In West Africa, people make a coarse flour called garri. To do this, they grate the roots and press out the moisture. Then, they dry and roast the pulp to finish it.

People have used cassava for a very long time. Wild plants that look like cassava grew in west-central Brazil. It was likely first farmed there no more than 10,000 years ago. By 4600 BC, cassava pollen was found in the Gulf of Mexico. The oldest direct evidence of farming comes from a Maya site in El Salvador. It was a main food for the Taino people in the Caribbean. Portuguese traders brought cassava from Brazil to Africa in the 1500s. Later, it was introduced to Asia through trade as well.

There are many important facts about how cassava grows and works. Nigeria is the largest producer of this plant in the world. Thailand is the largest exporter of cassava starch. The roots contain 16 milligrams of calcium and 20.6 milligrams of vitamin C per 100 grams. Some varieties are sweet, but others are bitter. Bitter varieties have much higher amounts of toxins. These toxins include cyanide, which can cause poisoning if not prepared carefully.

Farmers must prepare these plants very carefully so they are safe to eat.

Cassava is a lot like the potatoes you might find in your kitchen. Both have roots that grow underground to store energy. However, cassava is much better at handling heat and dry weather. It can also face hard jobs like pests and diseases. For example, the African cassava mosaic virus makes leaves wither. This makes it very hard for the roots to grow.

Farmers in Nigeria also have to watch for grasshoppers.

These challenges make growing cassava a very important science.

Cassava, scientifically known as *Manihot esculenta*, is a woody shrub from the spurge family, Euphorbiaceae.

It is a vital staple crop for more than 500 million people worldwide. This plant provides the third-largest source of carbohydrates in the tropics, following rice and maize. Because it is exceptionally drought-tolerant, it can grow productively even in poor soil. This makes it a reliable food source in challenging environments. People often call it manioc or yuca depending on their region.

Farmers primarily grow cassava for its edible, starchy, tuberous roots. These roots are long and tapered with a rough brown rind. The internal flesh is firm and ranges from white to yellowish in color. These tubers serve as energy storage for the plant. When harvested, the roots can be boiled or processed into starch. This starch is known as tapioca and is used for food, animal feed, and industrial purposes.

In West Africa, a coarse flour called garri is made by grating the roots, pressing out the moisture, and then drying and roasting the pulp.

Cassava is a monoecious plant, meaning it has separate male and female flowers on the same plant. These flowers are arranged in inflorescences at the top of the growing stem. While buds can sprout to form new branches, many farmers prefer erect, non-branching plants. These are easier to collect, transport, and store. However, the erect form makes plant breeding difficult because flowers are often scarce. To help, breeders use tools like plant growth regulators or photoperiod extension to encourage flowering.

There are two main types of cassava: sweet and bitter. Both varieties contain toxins, but bitter varieties contain much larger amounts. These toxins include cyanide, which can cause poisoning if the plant is not prepared carefully. Because of this risk, improper preparation is dangerous. However, some regions use the more toxic bitter varieties as famine food during times of food insecurity. Farmers may also choose bitter cultivars specifically to minimize crop losses from certain threats.

The history of cassava stretches back thousands of years. Wild ancestors of the plant are found in west-central Brazil. It was likely first domesticated there no more than 10,000 years ago. Evidence of cassava pollen appeared in the Gulf of Mexico by 4600 BC. The oldest direct evidence of cultivation comes from a 1,400-year-old Maya site in El Salvador. Portuguese traders introduced the plant to Africa in the 16th century. They also brought it to Asia through the Columbian Exchange.

Today, Nigeria is the world's largest producer of cassava. Meanwhile, Thailand is the largest exporter of cassava starch. The nutritional content of the roots includes 16 milligrams of calcium and 20.6 milligrams of vitamin C per 100 grams. They also contain 27 milligrams of phosphorus per 100 grams. Through conventional breeding, the levels of pro-vitamin A carotenoids have been increased. This raised the amount from a maximum of 10.3 to 24.3 micrograms per gram. While the roots are starchy, the leaves are actually rich in protein.

Growing cassava is difficult due to many pests and diseases. Viruses are a major threat to production in the tropics. The African cassava mosaic virus causes leaves to wither, which limits root growth. An outbreak in Africa during the 1920s led to a major famine.

Other pests, such as grasshoppers in Nigeria, also cause crop losses. Additionally, cassava faces challenges with post-harvest deterioration. When roots are cut, they produce coumaric acid which causes them to blacken and become inedible within a few days. Scientists are working to breed more durable varieties to solve this problem.