Cassava

Manihot esculenta, commonly called cassava, manioc, or yuca, is a woody shrub from the spurge family, Euphorbiaceae. It is native to South America, especially in Brazil, Paraguay, and parts of the Andes. Though it is a perennial plant, people often grow it like an annual crop in tropical and subtropical areas because of its edible, starchy tuberous root.

Cassava is very important in many parts of the world. It is the third-largest source of carbohydrates in tropical foods, after rice and maize. Over 500 million people depend on cassava as a main part of their diet. One reason it is so useful is that it can grow well even when there is very little water or when the soil isn’t very rich. Nigeria produces the most cassava, and Thailand exports the most cassava starch.

There are two main types of cassava: sweet and bitter. Both types have natural toxins, but the bitter ones have a lot more. Because of this, cassava must be prepared carefully before eating to make sure it is safe. If it is not prepared properly, it can make people very sick.

Etymology

The name "manioc" comes from the Guarani language, where it is called mandioca or manioca. The word "cassava" began in the 16th century from French or Portuguese, from the Taíno word caçabi. Another name, "yuca," also comes from the Taíno language through Spanish. The scientific name esculenta means "edible" in Latin.

Description

Cassava is a plant that people grow for its roots. Farmers usually pick the roots about a year after planting. The part we eat is a long root with brown skin and white or yellow inside. It is mostly starch but also has small amounts of calcium, phosphorus, and vitamin C. The leaves are rich in protein but have less of an important amino acid.

Cassava plants have leaves with three to seven parts and make both male and female flowers on the same plant. The sap can be milky. Some farmers like plants that don’t branch because they are easier to handle.

Cassava can face pests and diseases, which can reduce how much food we get from it.

Production

See also: Tapioca § Production

In 2022, people around the world grew lots of cassava roots. Nigeria grew the most, followed by the Democratic Republic of the Congo and Thailand.

Cassava is an important food in warm places. It is the third most important source of carbohydrates in tropical areas, after rice and maize. Over 500 million people rely on cassava for food. It can grow in dry places and on soil that isn’t very rich, which makes it very useful. Cassava grows best near the equator, up to 2,000 metres above sea level, with between 50 to 5,000 millimetres of rain each year.

Cassava can give a lot of energy for the space it needs. It gives more energy than rice and wheat, and almost as much as maize. Together with yams (Dioscorea) and sweet potatoes (Ipomoea batatas), cassava is a key food in warm regions. It is especially important in developing countries in sub-Saharan Africa because it can grow well even when there isn’t much rain or rich soil. Cassava can be harvested when needed, helping farmers plan their work and providing food during tough times. About 800 million people depend on cassava as a main part of their diet.

Toxicity

Cassava roots, peels, and leaves can be dangerous if eaten raw because they contain special compounds that can turn into a poisonous gas. Most people know that cassava needs to be prepared properly before eating to stay safe. There are two types of cassava: one with more of these compounds and one with less. When cassava is prepared correctly, such as by soaking, cooking, or fermenting, the dangerous compounds are removed, making it safe to eat.

Different ways of preparing cassava, like soaking it for a long time or cooking it, help get rid of the harmful parts. In some places, people have special methods to prepare cassava safely, which helps keep everyone healthy.

Uses

See also: Tapioca § Uses

Food and drink

Cassava can be cooked in many ways. It needs special preparation to make it safe to eat. The sweet type tastes a bit like potatoes. In Brazil, people make a dry meal called farofa from cooked cassava powder, which they roast in butter and use as a side dish or topping. Some Jewish families use cassava in a special meal called cholent. Cassava can also be turned into flour for breads, cakes, and cookies. In Taiwan and later in the United States, cassava juice is dried into a fine powder to make tapioca, which is used to create chewy bubbles called tapioca pearl for bubble tea.

People also make alcoholic drinks from cassava, such as cauim in Brazil and kasiri in Venezuela, Guyana, and Suriname.

Preparation of bitter cassava

Ancient methods used by indigenous people of the Caribbean to make cassava safe include peeling, grinding, and mashing it. The mash is then filtered to remove harmful substances and dried to make flour. Another safe way is to mix cassava flour with water, spread it out, and let it sit for five hours, which breaks down the harmful parts.

In West Africa, people often peel cassava roots and soak them in water for three days. After that, they dry or cook the roots. In many West African countries, the roots are grated and lightly fried to make a food called garri. Fermentation, used in places like Indonesia to make Tapai, also helps make cassava more nutritious.

Nutrition

Raw cassava is mostly water and carbohydrates, with a little protein and almost no fat. It gives energy but does not have many vitamins or minerals.

Biofuel

Cassava has been studied to make ethanol, a type of fuel. China has built facilities to produce ethanol from cassava roots.

Animal feed

Cassava roots and leaves are used as feed for animals. The young leaves are cut, dried, and used as roughage for cattle.

Laundry starch

Further information: Laundry starch

Cassava is also used to make starch for stiffening clothes.

Folklore

Maní, a Tupí myth of origins, tells a story about an indigenous girl with very fair skin. The Amazonian legend says the plant Manioc grew from her grave. The people found a fruit that looked like her skin. When they cooked it, it tasted wonderful and gave them strength. They made a special drink from it that helped them sleep. It became their main food, called "mandioca" in the Tupy language.

In Java, there is a story about Dewi Teknowati. She was buried after her death. From her lower leg grew a cassava plant. In Trinidad, there are tales of a snake-woman called saapina, related to the work of pounding cassava. For the Macushi people of Guyana, cassava is very important in their lives. A story says that a great spirit named Makunaima created animals from pieces of a tree. The people learned from a bird how to prepare cassava safely.