Cassava
Cassava, scientifically known as Manihot esculenta, is a bushy perennial plant that serves as a crucial source of starch for many populations, particularly in Africa, Asia, and Latin America. Commonly referred to as yuca or tapioca, cassava roots are a staple carbohydrate and an essential food source for many communities, especially among impoverished farmers, including women who cultivate it both for sustenance and income. Originally from Brazil and Paraguay, cassava was introduced to Africa in the 17th century and has since adapted to various climates, thriving in tropical regions with at least eight months of warm weather.
While cassava is a versatile and affordable food, it must be prepared correctly to avoid toxic effects, as improper preparation can lead to cyanide poisoning. The roots can be harvested by hand and can last a few days post-harvest, with methods available to extend their shelf life. Beyond direct consumption, cassava roots are processed into flour and starch, which are gluten-free and utilized in various food products, including breads and puddings. Additionally, cassava leaves can be cooked, although they also contain toxic compounds when raw. The plant plays a vital role in the diets and economies of many communities, highlighting its significance in global food systems.
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Cassava
Cassava is a bushy plant, the roots of which are the source of cassava flour. In the United States, cassava flour is known as tapioca. It is the second-most important carbohydrate on the African continent. Cassava is chiefly grown in Africa, Asia, and Latin America. Many poor farmers, in particular women, grow cassava both as a staple crop and a means of earning income.
To be edible, cassava must be prepared correctly. Improper preparation can result in death due to cyanide poisoning. Some people, in particular those with latex sensitivity, are allergic to cassava and should avoid it.
Overview
Cassava (Manihot esculenta Crantz) is a member of the Euphorbiaceae family. Its common names include yucca, tapioca, and manioc. It originated in the wild in Brazil and Paraguay, though it is now a cultivated crop. During the seventeenth century, Portuguese traders took cassava to Africa, where it soon became a staple food. Early reports indicated two varieties were grown, but regionally a number of varieties have been developed. Many farmers grow several varieties in their fields. New plants are cloned, and grow from stem cuttings.
In order for a cassava crop to reach maturity, it needs at least eight months of warm weather, which is why cassava grows only in the tropics. Although a tropical savanna climate is best for crops, the plant can tolerate a wetter and drier climate, but it will take at least eighteen months to mature. Cassava prefers full sun and can grow well in poor soil.
The woody shrub is a perennial plant that is grown as an annual to harvest the fleshy roots. It is a low-cost carbohydrate for many populations. The roots are usually harvested by hand by grasping the stem below the leaves and pulling the roots out of the ground. Some farmers in Brazil have developed mechanical harvesters, but they are not completely successful because the roots decay quickly after harvesting.
The shelf life for cassava is just a few days, but removing the leaves from a plant two weeks before harvest increases the shelf life of the roots to two weeks. The roots will last up to four weeks if they are coated in paraffin or wax or stored in plastic bags. The roots may also be peeled and frozen.
The fresh root contains about 30 percent starch and may be prepared much like potatoes. It must not be eaten uncooked because of cyanide poisoning, which can be fatal. The root may be peeled and boiled, baked, or fried. Raw cassava may be grated and squeezed or pressed to remove the potentially toxic sap. The cassava then may be dried or cooked. In Africa, cassava roots are often fermented in water and then dried in the sun for storage. The roots may also be grated and used to make dough. Cassava can also be used to make alcoholic beverages. The leaves of the cassava may be cooked, much like spinach, but also cannot be eaten raw due to toxic compounds. Dried roots can also be used as animal feed.
Cassava starch can be used to make pearls of tapioca, which are often used in puddings and bubble teas. Cassava starch, which is gluten-free, is also used to make bread, crackers, and pasta. The starch is used in making adhesives, alcohol, high fructose syrup, paper, and textiles.
Bibliography
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