Edible cassava

Other names: Manihot esculenta, cassava, tapioca, yuca

Cassava, also known as Manihot esculenta, cassava, tapioca or yuca, is an important agricultural crop that is mainly grown in tropical and subtropical regions of the world, such as South America, Asia and Africa. This plant adapts to different environmental conditions, from arid areas to poor soils, making it particularly important for agricultural production in some of the poorest parts of the world. The edible cassava enters the food chain in two ways: through the leaves, which are rich in protein and vitamins, and through the tubers, which are the main source of starch.

The cassava tubers are used to produce various food products such as flour, which is used to make tortilla dough, bread, dumplings and pasta. Cassava also produces tapioca, a type of starch that is mainly used to make pudding-like dishes or as a thickening agent in soups and sauces. Tapioca is also a popular ingredient in certain types of desserts, such as puddings. Another important product is sago, a type of pasta used in Southeast Asia. In Latin America, cassava is used to make traditional alcoholic drinks such as chicha. Due to its high starch content, cassava is also used in industry, for example in the production of glues, paper and textiles.