What Is Cassava ?
Cassava is a shrub of the Euphorbiaceae, the Spurge family, which is native to South America. However, it is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. The flour made out of the roots is called tapioca. |
The plant grows tall, sometimes reaching 14 to 15 feet, with leaves varying in shape and size. The edible parts mainly are the tuberous root and leaves. The root is somewhat dark brown in color and grows to a length of 2 feet. Cassava has very high yield potential, making it a viable alternative over grain crops in countries and regions where the population pressure has led to the agriculture industry concentrating more on quantity than quality.
Cassava is well known for its ability to grow and produce food even in very poor soils. For this reason, it is often grown along the margins of farms where the better land is used for growing grains, and the poorer land is used for cassava cultivation. Cassava is also consumed as a snack in various parts across the world. Varieties used as snack food are the so-called sweet types, which are low in cyanic acid, and can be boiled and eaten or even consumed raw.
Though it generally falls under either 'bitter' or 'sweet' category, scientific classification of cassava is over 40. The high level of cyanide content in the bitter ones ensures that this class of cassava can only be used after it is grated and soaked, or left out in the sun to get rid of the cyanide content.
In Indonesia as well as in India, cassava is used in a variety of food products, the same way potatoes are used in the U.S. These could be used as vegetables in dishes, grated to make pancakes, dried and ground into tapioca flour, or sliced and made into snack chips.
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