Cassava (yuca) is a
starchy tuberous root of tropical perennial trees and used as food in tropical
countries. The cassava plant is native to South America. The cassava crop was
grown as alternative to rice, potato or corn (maize) in olden days. Nigeria in
Africa is top production country of cassava in the world and Thailand is top
producer of cassava in Asia. Cassava is an excellent commercial crop from which,
food items, glucose, solvents, alcohol, animal feed, fertilizers, energy and
others are produced.
The cassava tubers and leaves are the
essential parts of cassava being used. Usually, cassava root is about one mm
thick and brown colour on the outside. Generally, commercial cultivars are
large in diameter and length. Cassava root flesh can be in yellow or white.
Cassava is good source of starch and calcium, phosphorus, vitamin 'C'. One can
achieve desired profits in commercial farming of cassava with good cultivar and
proper farm management practices.
Generally, cassava
crop is long term crop which may take 6 months to more than 2 years depending
requirement stage. As cassava has lots of commercial uses, one can zero on the
commercial farming of cassava. Let us discuss more in next paragraphs about
cassava farming from planting to harvesting including health benefits of
cassava. Read more about cassava cultivation here.
