Cassava is predominantly consumed in boiled form, but substantial quantities are used to extract cassava starch, called tapioca, which is used for food, animal feed, and industrial purposes.
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Cassava is predominantly consumed in boiled form, but substantial quantities are used to extract cassava starch, called tapioca, which is used for food, animal feed, and industrial purposes.
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Cassava is the third-largest source of food carbohydrates in the tropics, after rice and maize.
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Cassava is a major staple food in the developing world, providing a basic diet for over half a billion people.
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Cassava root is long and tapered, with a firm, homogeneous flesh encased in a detachable rind, about.
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Cassava was a staple food of pre-Columbian peoples in the Americas and is often portrayed in indigenous art.
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Cassava is sometimes described as the "bread of the tropics" but should not be confused with the tropical and equatorial bread tree, the breadfruit or the African breadfruit .
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Cassava roots become tough with age and restrict the movement of the juveniles and the egg release.
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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.
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Cassava undergoes post-harvest physiological deterioration once the tubers are separated from the main plant.
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Cassava is one of the most drought-tolerant crops, can be successfully grown on marginal soils, and gives reasonable yields where many other crops do not grow well.
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Cassava varieties are often categorized as either bitter or sweet, signifying the presence or absence of toxic levels of cyanogenic glucosides, respectively.
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Cassava-based dishes are widely consumed wherever the plant is cultivated; some have regional, national, or ethnic importance.
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Cassava must be cooked properly to detoxify it before it is eaten.
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Project called "BioCassava Plus" uses bioengineering to grow cassava with lower cyanogenic glycosides combined with fortification of vitamin A, iron and protein to improve the nutrition of people in sub-Saharan Africa.
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Cassava plays a particularly important role in agriculture in developing countries, especially in sub-Saharan Africa, because it does well on poor soils and with low rainfall, and because it is a perennial that can be harvested as required.
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Cassava is widely cultivated and eaten as a staple food in Andhra Pradesh and in Kerala.
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