Cassava

Cultivation and production - Exclusively tropical annual and perennial crops

Exclusively tropical annual and perennial crops

Production

Cassava, also known as tapioca, is a tropical food plant native to South America but now cultivated in tropical and subtropical regions worldwide. Cassava is valued for its starchy roots, which are a significant source of carbohydrates for many populations in tropical regions.

Description

The edible part of cassava is its root, a kind of sausage-shaped tuber. Cassava roots can come in different colors, including white, yellow, and purple. They can be consumed raw or cooked, but they are usually processed into various food products.

Uses

• Cassava flour: Cassava roots are often dried and ground to produce cassava flour, used in cooking to prepare dishes such as bread, cakes, and cookies.
• Tapioca: Cassava starch, known as tapioca, is extracted from the cassava root. It is used to prepare tapioca pearls, puddings, and various other desserts.
• Starch: Cassava starch is used as a thickening agent in many culinary preparations.
• Alcoholic beverages: In some regions, cassava is used to produce alcoholic beverages such as beer and arak.

Nutritional properties

Cassava is primarily composed of starch, making it an important source of carbohydrates in many tropical regions. It also contains B vitamins, iron, calcium, and dietary fiber. However, it is crucial to cook it properly because cassava contains cyanogenic compounds that can be toxic if not eliminated through cooking.

Warning

Due to the presence of cyanogenic compounds, it is crucial to prepare cassava correctly by boiling, steaming, or fermenting it to eliminate potential toxins. It is important to follow appropriate preparation methods to make cassava safe to consume.