Cassava, also known as manioc or yuca, is a root vegetable native to tropical regions of South America. It is a starchy tuberous crop that belongs to the Euphorbiaceae family and is widely cultivated for its edible roots. The scientific name for cassava is Manihot esculenta.
The cassava plant typically grows to a height of about 2-4 meters and develops elongated, tuberous roots that can vary in size, ranging from 20 centimeters to 2 meters in length. These roots are the primary edible part of the plant and serve as a valuable source of carbohydrates in many cuisines worldwide.
Cassava is highly resilient and can thrive in poor soils and harsh climates, making it a crucial food security crop in many developing countries. Once harvested, the tuberous roots need to be processed to remove toxins, such as cyanide compounds, that are naturally present. This is predominantly done through peeling, cooking, and drying.
The processed cassava roots can be consumed in various forms, including boiled, steamed, or fried. They are often used to make flour, starch, and other derived products. Cassava is a versatile ingredient and is used in a wide array of dishes, both sweet and savory, such as bread, cakes, fries, puddings, and stews.
Due to its high starch content, cassava is also used in industrial applications, including the production of biofuels, animal feed, and as a raw material for manufacturing various products like paper, textiles, and adhesives.
Overall, cassava is an essential crop that provides sustenance, economic value, and versatility to millions of people worldwide.
