Introduction
Scientific names: Manihot esculenta, crantz
Common names: Cassava plant, tapioca, manioc
What is Cassava?
Cassava is a perennial woody shrub with an edible root, which
grows in tropical and subtropical areas of the world like Asia
and southern Africa. It grows to about 8 feet in height, has
broad, shiny leaves roughly the shape of a human hand and attractive
white and pink flowers. Many varieties of this species - divided
into two groups: sweet and bitter cassava - are cultivated in
the tropics for their starchy, tuberous roots. These can be
processed into tapioca, ground to produce manioc or cassava
meal (Brazilian arrowroot), used as animal fodder or cooked
and eaten as a vegetable.
Cassava is the most important tropical root crop. Its starchy
roots are a major source of dietary energy for more than 500
million people. It is known to be the highest producer of carbohydrates
among staple crops. According to United Nations Food and Agriculture
Organization (FAO), cassava ranks fourth of food crops in developing
countries after rice, maize and wheat. The edible leaves are
relatively rich in protein. Cassava can be stored in the ground
for several seasons, and thereby serve as a reserve food when
other crops fail. Cassava is also increasingly used for animal
feed and in different industrial processes and products. A problem
with cassava is the poisonous cyanides which have to be disarmed
before consumption.
Where is cassava grown?
Cassava is a truly ancient crop. It was cultivated in the tropical
Americas before being brought to Africa by Portuguese traders
around 1600. It tolerates drought and low soil fertility, and
is primarily grown and eaten by small-scale farmers in areas
with poor soil or unfavorable climates. It requires minimal
fertilizer, pesticides and water. Also, because cassava can
be harvested anytime between 8 to 24 months after planting,
it can be left in the ground as a safeguard against unexpected
food shortages.
What is Tapioca?
Tapioca is a starchy, granular foodstuff prepared from cassava
roots and used as a vegetable, in bread or as a thickening agent
in liquid foods, notably puddings. ‘Tapioca’ is a Brazilian
word, which translates as ‘juice of cassava’.
In processing, heat ruptures the starch grains, converting them
to small, irregular masses that are further baked into flake
tapioca.
A pellet form, known as pearl tapioca, is made by forcing the
moist starch through sieves.
Granulated tapioca, marketed in various-sized grains and sometimes
called ‘manioca,’ is produced by grinding flake tapioca. When
cooked, tapioca swells into a pale, translucent jelly.
|
