By Andi Anderson
Cassava is a staple food crop that supports millions of people across the world, especially in tropical regions. Known by names such as manioc, yucca and tute, cassava is a woody shrub from the Euphorbiaceae family and is native to South America.
Its origins trace back to Brazil, Paraguay and the Andes. Today, cassava is grown in more than 80 countries and remains a major energy source for over 800 million people.
Although cassava is not common at many dinner tables in the United States, it plays an important role in diets across Africa. This became especially clear through a learning experience shared by a Michigan State University Extension educator and two visiting agribusiness fellows from Zambia and South Africa.
During their time exploring Michigan agriculture, the fellows shared stories about cassava’s importance in their home countries. In Zambia, cassava is often roasted and served with roasted ground nuts on rainy days, a combination known as “Tute ne’ mbalala.”
Cassava is a tuber crop that grows well in poor soils with little rainfall. This ability to thrive in difficult conditions is one reason it is a dietary staple in areas where water and fertile land are limited. In 2021, Africa produced nearly 204 million tons of cassava, making it the largest global producer.
However, cassava requires proper preparation before eating. The raw root contains cyanogenic glycosides, which can release cyanide. Bitter cassava varieties contain high levels and are unsafe to eat raw, while sweet cassava contains lower amounts but still must be peeled and cooked thoroughly.
Removing the peel, soaking, and cooking the root helps remove the toxins, and the cooking water must be discarded.
Researchers at Michigan State University study cassava because of its global importance and role in food security. Cassava roots and flour can be found in many specialty markets in the United States.
Tapioca, used in pudding and bubble tea, is made from cassava starch, meaning many people have eaten cassava without realizing it.
Cassava is versatile and can be baked, boiled, fried, grilled or mashed. It is also used to make breads, chips, cakes and traditional foods such as fufu. With its high starch content and valuable nutrients, cassava continues to be an essential crop for communities around the world.
Photo Credit: michigan-state-university-msu
Categories: Michigan, Crops, Education