Cassava

Cassava is a root vegetable. It is the underground part of the cassava shrub, which has the Latin name Manihot esculenta.

People can also eat the leaves of the cassava plant.

Today, more than 80 countries throughout the tropics grow cassava, and it is a primary component of the diet of more than 800 million people around the world.

It is popular because it is a hardy crop that is resistant to drought and does not require much fertilizer, although it is vulnerable to bacterial and viral diseases.

Cassava is a rich, affordable source of carbohydrates. It can provide more caloriesper acre of the crop than other cereals, which makes it a very useful crop in the developing world.

People prepare and eat cassava in various ways in different parts of the world, with baking and boiling being the most common methods. In some places, people ferment cassava before using it.

It is essential to peel cassava and never eat it raw. It contains dangerous levels of cyanide unless a person cooks it thoroughly before eating it.

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