Description
Cassava (Manihot esculenta), also known as yuca, manioc, or tapioca plant, is a hardy, drought-tolerant shrub native to South America and now cultivated extensively across Africa, Asia, and Latin America. It is best known for its large, starchy tuberous roots, which are a vital source of carbohydrates for over half a billion people worldwide. Cassava thrives in tropical and subtropical regions, even in poor or degraded soils where many other crops struggle. It is typically harvested 8 to 24 months after planting, depending on the variety and climate. While incredibly versatile, cassava contains natural cyanogenic glycosides that can release cyanide if not properly processed—especially in “bitter” varieties—so thorough peeling, soaking, drying, and cooking are essential before consumption. The roots are used to make flour, chips, animal feed, and the popular tapioca pearls used in desserts and bubble tea. In addition to the roots, the young leaves can be eaten as a vegetable once cooked. Cassava plays a key role in food security, especially in regions with marginal agricultural conditions.
