All About Cassava

Here are some key facts about cassava ( Manihot esculenta ):

• Ancient crop
  Domesticated in the Amazon basin over 10,000 years ago, cassava spread throughout the Americas long before being introduced to Africa and Asia by European explorers in the 16th century.

• Global staple
  Today, cassava feeds more than 800 million people worldwide, particularly in sub-Saharan Africa, Southeast Asia, and parts of Latin America.

• Impressive resilience
  It thrives on poor, acidic soils and withstands drought better than most other staple crops, making it crucial for food security on marginal lands.

• Flexible harvest window
  Depending on variety and climate, roots can be harvested anywhere from 8 to 24 months after planting—allowing farmers to stagger harvests for year-round food supply.

• Nutrient profile
  – Very high in carbohydrates (≈ 38–39 g per 100 g cooked root) and calories (≈ 190 kcal)
  – Low in protein (≈ 1–2 g) and fats (< 0.5 g)
  – Contains vitamin C, B-vitamins, and minerals like potassium

• Natural toxins
  Cassava roots contain linamarin, a cyanogenic glycoside that can release hydrogen cyanide if eaten raw. Proper processing—peeling, soaking, fermenting, and cooking—reduces toxicity to safe levels.

• Culinary versatility
  – Eaten boiled, baked, or fried (e.g., “cassava fries,” “ubi rebus”)
  – Dried and milled into cassava flour for gluten-free baking
  – Processed into tapioca pearls for puddings and bubble tea

• Industrial uses
  Its starch is used in adhesives, textiles, paper, biodegradable plastics, and even as a feedstock for bioethanol production.

• Economic lifeline
  In countries like Nigeria (the world’s largest producer at over 40 million t annually), cassava farming supports millions of smallholder households.

• Breeding innovations
  Researchers are developing disease-resistant and biofortified varieties (e.g., higher provitamin A and iron) to boost yields and tackle micronutrient deficiencies.

• Climate-smart potential
  Ongoing efforts focus on improving drought and heat tolerance, ensuring cassava remains productive under a changing climate.