Cassava (Manihot esculenta), also called manioc or yuca, is a woody shrub native to South America. This root vegetable has significant influence on world agriculture, health and economy.
Cassava is a perennial plant of tropical and subtropical regions. It's an essential food crop for millions of people. Cassava originates in the Amazon basin.
It's first domesticated by pre-Columbian societies in South America. They use the edible starchy root various purposes, including food, medicine, and animal feed. The trick is in removing the powerful toxin found in cassava.
Expansion of cassava beyond South America begins in the 16th century when Spanish and Portuguese explorers introduce the crop to Africa and Asia. This begins the early cassava trade.
While initial cultivation mainly serves local communities for subsistence, cassava begins to enter broader markets in the 19th century. Early trade tends to be localized, with small farmers exchanging excess produce.
With the rise of the transatlantic slave trade, cassava also becomes a vital crop in slave colonies. Drought-tolerant and resilient, the plant grows in many difficult environments.
Raw cassava is toxic. It contains cyanogenic glycosides linamarin, linamarase and lotaustralin, which release cyanide. It's a major factor limiting use as food or feed.
Conventional processing methods decrease cyanide levels in tubers and leaves. Drying is the most common processing practice in numerous tropical nations.
Sun drying removes more cyanide than oven drying due to a longer interaction between linamarase and glucosides. Also, soaking for 24-36 hours and then boiling is effective in removing cyanide.
African foods like gari and fufu are produced through processes of grating, dewatering, fermenting, and roasting. This reduces 80 to 95% of cyanide content.
The most effective way to prepare cassava leaves for human consumption is by pounding them and cooking the mash in water. Fermentation can also eliminate cyanide from cassava.
Cassava root has two primary types of starch, amylose and amylopectin. The ratio of these two starches in cassava root determines its texture and taste.
Amylose: Amylose is a linear chain of glucose molecules. This starch type contributes to a firmer texture in foods like bread and pasta.
Amylopectin: Amylopectin is a branched chain of glucose molecules. It contributes to a creamy consistency in popular dishes such as tapioca pudding and many processed snacks.
Cassava root can be processed into various forms, such as flour, starch, and tapioca. The root is typically harvested by hand, using simple tools to dig up tubers from the soil.
Cassava root is mostly carbohydrates, with starch forming 20-30% of its composition and water 60-70%. It's low in protein and some essential vitamins, often consumed with protein-rich foods like beans or fish.
The high starch content makes cassava a valuable resource for food manufacturers looking for gluten-free products. The gluten-free flour market continues to rise.
Compared to other food crops, cassava has several advantages. A hardy crop, it can withstand drought, pests, and diseases. Processing cassava into products such as flour, chips, and biofuels improves local economies.
Harvesting cassava is labor-intensive. The roots take 6 to 24 months to mature, depending on factors like specific variety and environmental conditions. Farmers uproot the plants using hand tools.
Economically, cassava is a vital crop for many developing countries. It provides a source of income for millions of smallholder farmers.
Black tapioca pearls, as in popular boba tea, are a major economic trend. Boba or bubble tea originates in Taiwan. Cassava starch is made into dough, rolled and cut, then boiled with sugars to add sweetness and color.
Top exporters of cassava starch
Thailand - 87% of the world exports ($1.48 billion)
Indonesia - 4.99% ($84 million)
Netherlands - 1.6% ($27 million)
Brazil - 1.41% ($23 million)
Paraguay - 1.18% ($20 million)
Germany - 0.967% ($16.3 million)
Thailand exports almost $1.5B in cassava, making it the largest exporter of cassava in the world. At the same time, cassava is the 45th most exported product in Thailand.
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