Cassava

Overview

Production

Cultivation

Health Benefits

What is Cassava?

Cassava, also known as manioc or yuca, is a starchy root vegetable that is a staple food in many parts of the world. It is native to South America but is now widely cultivated in tropical regions across Africa, Asia, and the Americas. Cassava plants are typically small, with thick stems and large leaves, and can grow up to several meters in height. The cassava root, which is the part of the plant that is consumed, is cylindrical and has a tough, brown outer skin.

Cassava is an important source of carbohydrates and dietary fiber for millions of people worldwide. In many developing countries, it is a crucial crop for food security and is often used as a substitute for wheat, rice, and other grains. Cassava is also a key ingredient in many traditional dishes, such as cassava bread, cakes, and dumplings.

Cassava is a hardy crop that can grow in poor soils and tolerate drought and other harsh conditions. It is relatively easy to cultivate and requires little maintenance once established. However, cassava is susceptible to several pests and diseases, which can significantly reduce yields if left untreated. As such, many farmers and researchers are working to develop more resistant varieties of cassava that can better withstand these challenges.

Overall, cassava is an essential crop for many communities around the world, providing a vital source of sustenance and income for millions of people. While it may not be as well-known as other root vegetables, its unique qualities make it an important food source and a valuable resource for sustainable agriculture.

Cassava Production in the World

Nigeria is the top country producing cassava in the world. As of 2022, Nigeria produced 60,835,540 tonnes of cassava, accounting for 18.41% of the total production. The Democratic Republic of the Congo is the world's second-largest cassava producer, with 48,774,623 tonnes, which represents 14.76% of the total production. In terms of cassava yield, Guyana is the most productive country on the planet with 414,543. Thailand, Ghana, and Cambodia are the top three leading countries with '34,068,005', '25,592,014', '17,698,784', and '17,648,564' tonnes respectively. Maldives has the lowest production of cassava in the world with only 6 tonnes in 2022. The world's total production of cassava was estimated at 330,408,752 tonnes in 2022.

Source: FAOSTAT

Top 10 Countries by Cassava Production in 2022

Top Countries by Production of Cassava in 2022

Rank	Country	Production(Tonnes)	Acreage(Hectare)	Yield
1	Nigeria	60,835,540	10,029,844	60,655
2	Democratic Republic of the Congo	48,774,623	5,983,908	81,510
3	Thailand	34,068,005	1,587,369	214,619
4	Ghana	25,592,014	1,048,061	244,184
5	Cambodia	17,698,784	758,607	233,306
6	Brazil	17,648,564	1,181,482	149,376
7	Indonesia	13,574,000	499,104	271,967
8	Vietnam	10,626,862	528,891	200,927
9	Angola	10,547,506	1,038,833	101,532
10	Mozambique	6,466,857	910,826	71,000
11	Tanzania	6,354,439	993,500	63,960
12	Cote d'Ivoire	6,300,000	1,130,612	55,722
13	Cameroon	6,267,574	465,097	134,758
14	Malawi	6,239,912	245,498	254,174
15	India	6,213,000	172,000	361,221
16	Lao PDR	5,286,000	194,900	271,216
17	China	5,040,474	304,172	165,711
18	Benin	4,350,054	388,908	111,853
19	Zambia	3,497,601	298,940	117,000
20	Guinea	2,978,621	325,532	91,500
21	Paraguay	2,617,980	184,000	142,282
22	Philippines	2,560,043	216,289	118,362
23	Burundi	2,555,954	303,979	84,083
24	Madagascar	2,407,263	308,751	77,968
25	Uganda	2,184,706	810,084	26,969
26	Sierra Leone	1,941,190	129,346	150,078
27	South Sudan	1,599,611	99,347	161,013
28	Republic of the Congo	1,551,074	157,934	98,210
29	Peru	1,389,831	111,503	124,645
30	Rwanda	1,375,140	93,913	146,428
31	Senegal	1,322,803	96,746	136,729
32	Togo	1,224,641	305,160	40,131
33	Central African Republic	1,094,000	157,166	69,608
34	Colombia	1,019,021	96,206	105,921
35	Kenya	775,000	65,769	117,837
36	Cuba	717,810	116,757	61,479
37	Haiti	647,317	144,187	44,894
38	Liberia	637,819	77,013	82,819
39	Niger	434,797	16,114	269,820
40	Venezuela	378,873	30,696	123,428
41	Gabon	314,580	59,734	52,664
42	Sri Lanka	307,996	21,091	146,032
43	Chad	290,316	34,781	83,470
44	Nicaragua	275,310	18,896	145,694
45	Myanmar	275,150	22,850	120,414
46	Zimbabwe	271,727	55,604	48,868
47	Bolivia	216,590	29,428	73,599
48	Argentina	201,002	20,057	100,216
49	Dominican Republic	176,406	36,357	48,520
50	Papua New Guinea	158,632	16,250	97,622
51	Ecuador	146,300	17,697	82,670
52	Mali	123,001	7,845	156,789
53	Costa Rica	108,339	9,230	117,372
54	Somalia	97,913	10,266	95,377
55	Fiji	93,837	5,690	164,916
56	Guyana	87,214	2,104	414,543
57	Equatorial Guinea	74,410	24,654	30,182
58	Comoros	58,047	9,764	59,449
59	Guinea-Bissau	53,962	4,940	109,233
60	Malaysia	42,528	2,381	178,633
61	El Salvador	38,607	2,313	166,879
62	Panama	27,585	1,656	166,533
63	Mexico	26,892	2,074	129,677
64	Honduras	26,268	3,004	87,453
65	Jamaica	21,607	1,037	208,361
66	Timor-Leste	17,107	4,880	35,053
67	Burkina Faso	17,081	1,091	156,604
68	The Gambia	12,009	2,843	42,247
69	Micronesia	9,037	846	106,839
70	Taiwan	8,558	397	215,510
71	Tonga	7,148	467	153,102
72	Suriname	5,241	189	277,249
73	French Polynesia	3,740	203	184,035
74	Solomon Islands	3,223	197	163,896
75	Guatemala	3,158	3,175	9,947
76	Cabo Verde	2,444	268	91,194
77	St. Lucia	1,308	604	21,642
78	Mauritius	1,276	88	145,000
79	Sao Tome and Principe	1,270	225	56,500
80	Belize	903	65	138,923
81	Trinidad and Tobago	855	144	59,441
82	The Bahamas	820	32	253,759
83	New Caledonia	795	238	33,357
84	St. Vincent and the Grenadines	604	17	350,284
85	Barbados	560	28	198,122
86	Bhutan	491	112	43,681
87	Samoa	466	38	124,022
88	Brunei Darussalam	374	21	177,270
89	Puerto Rico	251	72	34,704
90	Seychelles	238	19	122,758
91	Antigua and Barbuda	144	27	52,939
92	Dominica	79	8	98,886
93	Niue	44	7	66,783
94	Maldives	6	4	15,000

cultivation of Cassava

Cassava is a hardy crop that is relatively easy to cultivate, making it an important source of food and income for many farmers worldwide.

Here are some key points to consider when cultivating cassava:

Site selection: Cassava grows best in tropical or subtropical regions with a long growing season and temperatures between 25°C and 30°C. It requires well-drained soil with a pH range of 5.5 to 6.5 and adequate moisture throughout the growing season.
Planting: Cassava is usually propagated using stem cuttings, which are taken from mature plants and planted directly in the field. Cuttings should be about 20 to 30 cm long and planted at a depth of 10 to 15 cm, with a spacing of 1 to 1.5 m between rows and 0.5 to 0.8 m between plants.
Fertilization: Cassava is a heavy feeder and requires regular applications of organic or inorganic fertilizers to maintain good yields. The recommended fertilizer rates vary depending on soil fertility, but a general guideline is to apply 60 to 120 kg/ha of nitrogen, 30 to 60 kg/ha of phosphorus, and 30 to 60 kg/ha of potassium.
Weed control: During its initial growth stages, cassava is particularly vulnerable to weed competition. To prevent weeds from impeding its growth, it is crucial to keep the field weed-free through means such as manual or mechanical weeding methods or the use of herbicides.
Pest and disease management: Cassava is vulnerable to several pests and diseases, including mealybugs, cassava green mites, and cassava mosaic disease. To minimize the impact of these pests and diseases, it is essential to use disease-resistant varieties and adopt appropriate cultural practices such as crop rotation, sanitation, and proper plant spacing.
Harvesting: Cassava is usually harvested between 8 to 18 months after planting, depending on the variety and growing conditions. The crop is ready for harvest when the leaves turn yellow and begin to dry out. The roots can be lifted from the soil manually or using mechanical equipment and stored for several months before consumption or processing.

In summary, cassava cultivation requires careful attention to site selection, planting, fertilization, weed control, pest and disease management, and harvesting. By following these best practices, farmers can achieve good yields and ensure the success of this important crop.

Health Benefits of Cassava

Cassava is a starchy root vegetable that is a dietary staple in many parts of the world, particularly in Africa, South America, and Asia. It is rich in nutrients and has several health benefits.

Here are some of the health benefits of cassava:

Good Source of Carbohydrates: Cassava is an excellent source of carbohydrates, providing sustained energy to the body. It is also a low glycemic index food, meaning that it doesn't cause a rapid spike in blood sugar levels.
High in Fiber: Cassava is high in fiber, which helps to promote digestive health by preventing constipation, reducing the risk of colon cancer, and improving overall gut health.
Rich in Vitamins and Minerals: Cassava is a good source of vitamin C, thiamin, riboflavin, and niacin, all of which are essential for maintaining good health. It is also a good source of minerals such as potassium, magnesium, and calcium.
Anti-inflammatory Properties: Cassava contains flavonoids, which have anti-inflammatory properties that help to reduce inflammation in the body, thereby reducing the risk of chronic diseases such as arthritis and heart disease.
Boosts Immunity: Cassava is rich in antioxidants such as beta-carotene, which helps to boost the immune system and prevent diseases.
Gluten-free: Cassava is a gluten-free food, making it an excellent choice for people with celiac disease or gluten sensitivity.
Supports Weight Loss: Cassava is a low-calorie food, making it an excellent choice for people who want to lose weight. It is also high in fiber, which helps to promote feelings of fullness and reduce appetite.
May Help Manage Diabetes: Cassava has a low glycemic index and is rich in fiber, making it a good choice for people with diabetes. It helps to regulate blood sugar levels and improve insulin sensitivity.

Overall, cassava is a nutritious and healthy food that can provide many health benefits when consumed as part of a balanced diet. However, it should be noted that cassava contains naturally occurring cyanide compounds, which can be toxic in large quantities. Therefore, it is essential to process cassava properly before consuming it to remove these compounds.

Nutritional Information of Cassava.

Cassava is a starchy root vegetable that is a good source of carbohydrates, dietary fiber, and some vitamins and minerals.

Here are some of the key nutrients found in cassava per 100 grams:

Calories: 160
Carbohydrates: 38 grams
Dietary fiber: 1.8 grams
Protein: 1.4 grams
Fat: 0.3 grams
Vitamin C: 27 mg (30% of the daily value)
Thiamine (Vitamin B1): 0.087 mg (7% of the daily value)
Riboflavin (Vitamin B2): 0.048 mg (4% of the daily value)
Niacin (Vitamin B3): 0.854 mg (5% of the daily value)
Folate (Vitamin B9): 27 μg (7% of the daily value)
Calcium: 16 mg (2% of the daily value)
Iron: 0.27 mg (3% of the daily value)
Magnesium: 21 mg (5% of the daily value)
Potassium: 271 mg (6% of the daily value)

It is important to note that cassava is low in protein, fat, and several other essential vitamins and minerals, so it should not be relied on as the sole source of nutrition. However, it can be a healthy addition to a well-balanced diet, especially for those who need to consume more carbohydrates and dietary fiber. Additionally, cassava is often processed into flour, starch, or other products that may have different nutritional profiles.

Structure of Cassava

Cassava is a root vegetable that has a unique structure with several distinct parts. Here are some of the key points about the structure of cassava:

Roots: The roots are the main edible part of the cassava plant and are typically long and cylindrical. They have a brown or dark brown outer skin that is tough and fibrous and white or yellowish flesh that is starchy and slightly sweet. Cassava roots can range in size from a few centimeters to over a meter in length and can weigh several kilograms.
Stem: The stem of the cassava plant is typically short and thick and has a woody texture. It is used to anchor the plant in the ground and transport nutrients and water from the roots to the leaves.
Leaves: Cassava plant leaves are typically large and palmate, with multiple lobes radiating from a central point. They can grow to several meters in length and are generally green in color. These leaves serve as a vital source of food for livestock and can also be consumed by humans, although they tend to be bitter and require cooking to eliminate toxins.
Buds: Small buds that are commonly located at the stem's base are present in the cassava plant. These buds can be utilized to propagate new plants by cutting them from the stem and planting them in the soil.
Flowers: Cassava plants can produce small, white, or yellowish flowers, but these are relatively rare and usually do not develop in cultivated varieties.

In general, cassava possesses a unique structure with multiple distinct components that play a vital role in the plant's growth and productivity. While the roots are primarily consumed by humans and are the most significant part, other portions of the plant, such as the leaves, can also serve various purposes.

Types of Cassava

There are several types of cassava, each with its unique characteristics, flavor, and uses. Here are some of the common types of cassava:

Sweet Cassava: Sweet cassava is a type of cassava that is sweeter than other varieties. It is commonly used to make desserts, such as cassava cake and pudding.
Bitter Cassava: Bitter cassava is a type of cassava that has a high level of cyanogenic compounds, which can be toxic if not processed correctly. It is commonly used to make traditional dishes in Africa, such as fufu and eba.
White Cassava: White cassava is a type of cassava that has white flesh and is rich in nutrients such as vitamin C and potassium. It is commonly used to make cassava flour, which is used in many recipes as a gluten-free alternative to wheat flour.
Yellow Cassava: Yellow cassava is a type of cassava that has yellow flesh and is rich in beta-carotene, a nutrient that is converted to vitamin A in the body. It is commonly used in Africa to make cassava fufu and other traditional dishes.
Red Cassava: Red cassava is a type of cassava that has red or purple flesh and is rich in antioxidants. It is commonly used in South America to make bread and other baked goods.
Wild Cassava: Wild cassava is a type of cassava that grows wild in the Amazon rainforest. It is smaller than other varieties and has a higher level of cyanogenic compounds. It is commonly used by indigenous communities in the Amazon to make traditional dishes.

These are just a few of the many types of cassava that exist. Each type has its unique flavor, nutritional profile, and culinary uses, making cassava a versatile and essential food in many parts of the world.

Uses of Cassava

Cassava is a versatile root vegetable that is used in a variety of ways around the world. Here are some of the most common uses of cassava:

Food: Cassava is a staple food in many parts of Africa, Asia, and South America. It can be boiled, baked, fried, or mashed and used in a variety of dishes, including stews, soups, and porridges. Cassava is also processed into flour, which is used to make bread, pancakes, and other baked goods.
Animal feed: Cassava leaves and stems are a good source of nutrition for livestock, particularly pigs and poultry. They are often used as a feed supplement or as a substitute for other types of feed.
Industrial uses: Cassava starch and flour are used in a variety of industrial applications, including paper and textile production, as well as the manufacturing of adhesives, coatings, and other products.
Fuel: Cassava can be used as a biofuel to produce ethanol, which is a renewable source of energy.
Medicine: Cassava has been used in traditional medicine to treat a variety of ailments, including fever, diarrhea, and skin disorders. It contains compounds that have been shown to have anti-inflammatory and anti-cancer properties.
Household products: Cassava starch is often used to make biodegradable bags, plates, and other environmentally friendly household products.

Overall, cassava is a versatile crop that has a wide range of uses. Its importance as a food source, particularly in areas where other crops are difficult to grow, cannot be overstated. Additionally, its industrial, medicinal, and other uses make it a valuable commodity in many parts of the world.