CASSAVA

WHAT IS CASSAVA?
Cassava is a root vegetable. It is the underground part of the cassava shrub, which has the Latin name Manihot esculenta. Like potatoes and yams, it is a tuber crop. 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. It is a rich, affordable source of carbohydrates. It can provide more calories per acre of the crop than other cereals, which makes it a very useful crop in the developing world. Besides serving as the primary staple foods of millions of people in the tropics and subtropics, it can also used as a carbohydrate source in animal feed. Cassava is used as a raw material in the manufacture of processed food, animal feed and industrial products. Wider utilization of cassava products can be a catalyst for rural industrial development and raise the income for producers, processors and traders.

WHAT CASSAVA ARE USED FOR?

In Nigeria, cassava is regarded as an important crop, because so much can be gotten from cassava. Such as
1. Cassava Flakes (Garri), this is a popular meal in the sub Shara region.
2. Cassava flour used in making bread, cakes, doughnuts etc. It is medicinal and good for diabetics
3. Starch products, domestics and industrial use
4. Making of animal feeds
5. Paper
Just to mention few of what cassava does in our region.



HEALTH BENEFITS OF CASSAVA

Cassava is rich in calorie that contains plenty of carbohydrate and key vitamins and minerals. It is a good source of vitamin C, thiamine, riboflavin, and niacin. Statics shows that 30% protein can be also gotten from cassava, this time it is from the leaves, which are also edible if cooked or dried in the sun.

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