Cassava
Cassava | |
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Tuber (waxed) | |
Scientific classification | |
Kingdom: | Plantae |
Clade: | Tracheophytes |
Clade: | Angiosperms |
Clade: | Eudicots |
Clade: | Rosids |
Order: | Malpighiales |
Family: | Euphorbiaceae |
Genus: | Manihot |
Species: | M. esculenta
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Binomial name | |
Manihot esculenta | |
Synonyms[1] | |
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Manihot esculenta,
Cassava is the third-largest source of food carbohydrates in the tropics, after
Cassava is classified as either sweet or bitter. Like many other roots and tubers, both bitter and sweet varieties of cassava contain
Description
The cassava root is long and tapered, with a firm, homogeneous flesh encased in a detachable rind, about 1 millimetre (1⁄16 inch) thick, rough and brown on the outside. Commercial
Genome
The complete and haplotype-resolved African cassava (TME204) genome was reconstructed and made available using the Hi-C technology.[16] The genome shows abundant novel gene loci with enriched functionality related to chromatin organization, meristem development, and cell responses.[16] Differentially expressed transcripts of different haplotype origins were enriched for different functionality during tissue development. In each tissue, 20–30% of transcripts showed allele-specific expression differences with <2% of direction-shifting. Despite high gene synteny, the HiFi genome assembly revealed extensive chromosome rearrangements and abundant intra-genomic and inter-genomic divergent sequences, with significant structural variations mostly related to long terminal repeat retrotransposons.[16]
Although
Storage tuber
MeFT1 (FT) is a gene producing FT proteins which affect the formation of storage roots in many plants, including this one.
Taxonomy
History
Wild populations of M. esculenta subspecies flabellifolia, shown to be the progenitor of domesticated cassava, are centered in west-central Brazil, where it was likely first domesticated no more than 10,000 years ago.
Spaniards in their early occupation of Caribbean islands did not want to eat cassava or maize, which they considered insubstantial, dangerous, and not nutritious. They much preferred foods from Spain, specifically wheat bread, olive oil, red wine, and meat, and considered maize and cassava damaging to Europeans.[24] The cultivation and consumption of cassava were nonetheless continued in both Portuguese and Spanish America. Mass production of cassava bread became the first Cuban industry established by the Spanish.[25] Ships departing to Europe from Cuban ports such as Havana, Santiago, Bayamo, and Baracoa carried goods to Spain, but sailors needed to be provisioned for the voyage. The Spanish also needed to replenish their boats with dried meat, water, fruit, and large amounts of cassava bread.[26] Sailors complained that it caused them digestive problems.[27] Tropical Cuban weather was not suitable for wheat planting and cassava would not go stale as quickly as regular bread.
Cassava was introduced to Africa by Portuguese traders from Brazil in the 16th century. Around the same period, it was also introduced to Asia through
There is a legend that cassava was introduced in 1880–1885 CE to the South Indian state of Kerala by the King of Travancore, Vishakham Thirunal Maharaja, after a great famine hit the kingdom, as a substitute for rice.[32] However, there are documented cases of cassava cultivation in parts of the state before the time of Vishakham Thirunal Maharaja.[33] Cassava is called kappa or maricheeni in Malayalam. It is also referred to as tapioca in Indian English usage.
Cultivation
Optimal conditions for cassava cultivation are: mean annual temperatures between 20 and 29 °C (68 and 84 °F), annual precipitation between 1,000 and 2,500 mm (39 and 98 in), and an annual growth period of no less than 240 days.
Pests
A major cause of losses during cassava storage is infestation by insects.
Several viruses are of economic importance. The African cassava mosaic virus causes the leaves of the cassava plant to wither, limiting the growth of the root.[38] An outbreak of the virus in Africa in the 1920s led to a major famine.[39] The virus is spread by the whitefly and by the transplanting of diseased plants into new fields. Sometime in the late-1980s, a mutation occurred in Uganda that made the virus even more harmful, causing the complete loss of leaves. This mutated virus spread at a rate of 80 kilometres (50 miles) per year, and as of 2005 was found throughout Uganda, Rwanda, Burundi, the Democratic Republic of the Congo and the Republic of the Congo.[40] Viruses are a severe production limitation in the tropics. They are the primary reason for the complete lack of yield increases in the 25 years up to 2021[update].[5]
A wide range of plant parasitic nematodes have been reported associated with cassava worldwide. These include Pratylenchus brachyurus, Rotylenchulus reniformis, Helicotylenchus spp., Scutellonema spp. and Meloidogyne spp., of which Meloidogyne incognita and Meloidogyne javanica are the most widely reported and economically important.[43] Meloidogyne spp. feeding produces physically damaging galls with eggs inside them. Galls later merge as the females grow and enlarge, and they interfere with water and nutrient supply.[44] Cassava roots become tough with age and restrict the movement of the juveniles and the egg release. It is therefore possible that extensive galling can be observed even at low densities following infection.[45] Other pests and diseases can gain entry through the physical damage caused by gall formation, leading to rots. They have not been shown to cause direct damage to the enlarged storage roots, but plants can have reduced height if there was loss of enlarged root weight.[46]
Research on nematode pests of cassava is still in the early stages; results on the response of cassava is, therefore, not consistent, ranging from negligible to seriously damaging.[47][48][44][49] Since nematodes have such a seemingly erratic distribution in cassava agricultural fields, it is not easy to clearly define the level of direct damage attributed to nematodes and thereafter quantify the success of a chosen management method.[45]
The use of nematicides has been found to result in lower numbers of galls per feeder root compared to a control, coupled with a lower number of rots in the storage roots.[50] The organophosphorus nematicide femaniphos, when used, did not affect crop growth and yield parameter variables measured at harvest. Nematicide use in cassava is not terribly effective at increasing harvested yield, but lower infestation at harvest and lower subsequent storage loss provide a higher effective yield. The use of tolerant and resistant cultivars is the most practical management method in most locales.[51][45][52]
This crop suffers from a rust, rust of cassava, caused by Uromyces manihotis.[53]
Genetically engineered cassava offers opportunities for the improvement of virus resistance, including CMV and CBSD resistance.[54]
Harvesting
Cassava is harvested by hand by raising the lower part of the stem, pulling the roots out of the ground, and removing them from the base of the plant. The upper parts of the stems with the leaves are plucked off before harvest. Cassava is propagated by cutting the stem into sections of approximately 15 cm, these being planted prior to the wet season.[55] Cassava growth is favorable under temperatures ranging from 25 to 29 °C (77 to 84 °F), but it can tolerate temperatures as low as 12 °C (54 °F) and as high as 40 °C (104 °F).[56]
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Cassava stakes
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Cassava grafting
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Flower buds of cassava
Postharvest handling and storage
Cassava undergoes post-harvest physiological deterioration (PPD) once the tubers are separated from the main plant. The tubers, when damaged, normally respond with a healing mechanism. However, the same mechanism, which involves
While alternative methods for PPD control have been proposed, such as preventing ROS effects by use of plastic bags during storage and transport, coating the roots with wax, or freezing roots, such strategies have proved to be economically or technically impractical, leading to breeding of cassava varieties more tolerant to PPD and with improved durability after harvest.[59] Plant breeding has resulted in different strategies for cassava tolerance to PPD.[59][60] One was induced by mutagenic levels of gamma rays, which putatively silenced one of the genes involved in PPD genesis, while another was a group of high-carotene clones in which the antioxidant properties of carotenoids are postulated to protect the roots from PPD.[60]
Production
Cassava production – 2020 | |
---|---|
Country | Production (millions of tonnes) |
Nigeria | 60.0 |
Democratic Republic of the Congo | 41.0 |
Thailand | 29.0 |
Ghana | 21.8 |
Indonesia | 18.3 |
World | 303 |
Source: FAOSTAT of the United Nations[61]
|
In 2020, global production of cassava root was 303 million tonnes, with Nigeria as the world's largest producer, producing 20% of the world total (table). Other major growers were Democratic Republic of the Congo and Thailand.[61]
Cassava is one of the most
Cassava is a highly productive crop when considering food energy produced per unit land area per day – 1,000,000 kJ/ha (250,000 kcal/ha), as compared with 650,000 kJ/ha (156,000 kcal/ha) for rice, 460,000 kJ/ha (110,000 kcal/ha) for wheat and 840,000 kJ/ha (200,000 kcal/ha) for maize.[62]
Toxicity
Cassava roots, peels and leaves should not be consumed raw because they contain two
Symptoms of acute cyanide intoxication appear four or more hours after ingesting raw or poorly processed cassava: vertigo, vomiting, and collapse. In some cases, death may result within one or two hours. It can be treated easily with an injection of thiosulfate (which makes sulfur available for the patient's body to detoxify by converting the poisonous cyanide into thiocyanate).[7]
"Chronic, low-level cyanide exposure is associated with the development of
During the shortages in Venezuela in the late 2010s, dozens of deaths were reported due to Venezuelans resorting to eating bitter cassava in order to curb starvation.[71][72] Cases of cassava poisoning were also documented during the famine accompanying the Great Leap Forward (1958–1962) in China.[73]
Societies that traditionally eat cassava generally understand that some processing (soaking, cooking, fermentation, etc.) is necessary to avoid getting sick. Brief soaking (four hours) of cassava is not sufficient, but soaking for 18–24 hours can remove up to half the level of cyanide. Drying may not be sufficient, either.[7]
For some smaller-rooted, sweet varieties, cooking is sufficient to eliminate all toxicity. The cyanide is carried away in the processing water and the amounts produced in domestic consumption are too small to have environmental impact.[63] The larger-rooted, bitter varieties used for production of flour or starch must be processed to remove the cyanogenic glucosides. The large roots are peeled and then ground into flour, which is then soaked in water, squeezed dry several times, and toasted. The starch grains that flow with the water during the soaking process are also used in cooking.[74] The flour is used throughout South America and the Caribbean. Industrial production of cassava flour, even at the cottage level, may generate enough cyanide and cyanogenic glycosides in the effluents to have a severe environmental impact.[63]
Uses
This section needs additional citations for verification. (August 2017) |
Alcoholic beverages
Culinary
Cassava-based dishes are widely consumed wherever the plant is cultivated; some have regional, national, or ethnic importance.[75] Cassava must be cooked properly to detoxify it before it is eaten.[76]
Cassava can be cooked in many ways. The root of the sweet variety has a delicate flavor and can replace potatoes. It is used in cholent in some Jewish households.[77] It can be made into a flour that is used in breads, cakes and cookies. In Brazil, detoxified cassava is ground and cooked to a dry, often hard or crunchy meal known as farofa used as a condiment, toasted in butter, or eaten alone as a side dish.
Preparation of bitter cassava
A safe processing method known as the "wetting method" is to mix the cassava flour with water into a thick paste, spread it in a thin layer over a basket and then let it stand for five hours at 30 °C in the shade.[78] In that time, about 83% of the cyanogenic glycosides are broken down by the linamarase; the resulting hydrogen cyanide escapes to the atmosphere, making the flour safe for consumption the same evening.[78]
The traditional method used in West Africa is to peel the roots and put them into water for three days to ferment. The roots are then dried or cooked. In Nigeria and several other west African countries, including Ghana, Cameroon, Benin, Togo, Ivory Coast, and Burkina Faso, they are usually grated and lightly fried in palm oil to preserve them. The result is a foodstuff called
A traditional method used by the Lucayans to detoxify manioc is by peeling, grinding, and mashing; filtering the mash through a basket tube to remove the hydrogen cyanide; and drying and sieving the mash for flour. The poisonous filtrate water was boiled to release the hydrogen cyanide, and used as a base for stews.[82]
A project called "BioCassava Plus" uses
In Guyana the traditional cassareep is made from the juice of the bitter cassava root, which is poisonous (it contains acetone cyanohydrin, a compound which decomposes to the highly toxic hydrogen cyanide on contact with water).[85] Hydrogen cyanide, traditionally called "prussic acid", is volatile and quickly dissipates when heated.[86] Nevertheless, improperly cooked cassava has been blamed for a number of deaths.[87] Amerindians from Guyana reportedly made an antidote by steeping chili peppers in rum.[88]
To make cassareep, the juice is boiled until it is reduced by half in volume,[89] to the consistency of molasses[88] and flavored with spices—including cloves, cinnamon, salt, sugar, and cayenne pepper.[90] Traditionally, cassareep was boiled in a soft pot, the actual "pepper pot", which would absorb the flavors and also impart them (even if dry) to foods such as rice and chicken cooked in it.[91]
Most cassareep is exported from Guyana.[92] The natives of Guyana traditionally brought the product to town in bottles,[93] and it is available on the US market in bottled form.[94] Though the cassava root traveled from Brazil to Africa, where the majority of cassava is grown, there is no production of cassareep in Africa.[95]
Nutrition
Nutritional value per 100 g (3.5 oz) | |
---|---|
Energy | 670 kJ (160 kcal) |
38.1 g | |
Sugars | 1.7 g |
Dietary fiber | 1.8 g |
0.3 g | |
1.4 g | |
Niacin (B3) | 5% 0.854 mg |
Vitamin B6 | 5% 0.088 mg |
Folate (B9) | 7% 27 μg |
Vitamin C | 23% 20.6 mg |
Minerals | Quantity %DV† |
Calcium | 1% 16 mg |
Iron | 2% 0.27 mg |
Magnesium | 5% 21 mg |
Phosphorus | 2% 27 mg |
Potassium | 9% 271 mg |
Sodium | 1% 14 mg |
Zinc | 3% 0.34 mg |
Other constituents | Quantity |
Water | 60 g |
†Percentages estimated using US recommendations for adults,[96] except for potassium, which is estimated based on expert recommendation from the National Academies.[97] |
Raw cassava is 60% water, 38%
Cassava, like other foods, also has antinutritional and toxic factors. Of particular concern are the cyanogenic glucosides of cassava (linamarin and lotaustralin). On hydrolysis, these release hydrogen cyanide (HCN). The presence of cyanide in cassava is of concern for human and for animal consumption. The concentration of these antinutritional and unsafe glycosides varies considerably between varieties and also with climatic and cultural conditions. Selection of cassava species to be grown, therefore, is quite important. Once harvested, bitter cassava must be treated and prepared properly prior to human or animal consumption, while sweet cassava can be used after boiling.
Comparison with other major staple foods
A comparative table shows that cassava is a good energy source. In its prepared forms, in which its toxic or unpleasant components have been reduced to acceptable levels, it contains an extremely high proportion of starch compared to most staples. However, cassava is a poorer dietary source of protein and most other essential nutrients. Though an important staple, its main value is as a component of a balanced diet.
Comparisons between the nutrient content of cassava and other major staple foods when raw must be interpreted with caution because most staples are not edible in such forms and many are indigestible, even dangerously poisonous or otherwise harmful.[99] For consumption, each must be prepared and cooked as appropriate.
Biofuel
In many countries, significant research has begun to evaluate the use of cassava as an
Animal feed
Cassava tubers and hay are used worldwide as animal feed. Cassava hay is harvested at a young growth stage (three to four months) when it reaches about 30 to 45 cm (12 to 18 in) above ground; it is then sun-dried for one to two days until its final dry matter content approaches 85 percent. Cassava hay contains high protein (20–27 percent crude protein) and condensed tannins (1.5–4 percent CP). It is valued as a good roughage source for ruminants such as cattle.[103]
Laundry starch
Cassava is also used in a number of commercially available laundry products, especially as starch for shirts and other garments.[104] Using cassava starch diluted in water and spraying it over fabrics before ironing helps stiffen collars.
Economic importance
Cassava,
Worldwide, 800 million people depend on cassava as their primary food staple.[107] No continent depends as much on root and tuber crops in feeding its population as does Africa. In the humid and sub-humid areas of tropical Africa, it is either a primary staple food or a secondary costaple. In Ghana, for example, cassava and yams occupy an important position in the agricultural economy and contribute about 46 percent of the agricultural gross domestic product. Cassava accounts for a daily caloric intake of 30 percent in Ghana and is grown by nearly every farming family. The importance of cassava to many Africans is epitomised in the Ewe (a language spoken in Ghana, Togo and Benin) name for the plant, agbeli, meaning "there is life".
In
In the subtropical region of southern China, cassava is the fifth-largest crop in terms of production, after
See also
- Abacha
- Côte d'Ivoirein Africa
- Columbian Exchange
- Couac
- Fufu
- Kwanga
- Kasiri
- Maní (Amazonian legend)
- Nihamanchi
- Tapioca industry of Thailand
- Yellow cassava
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