Cassava is the third-largest source of food carbohydrates in the tropics, after rice and maize. Cassava is a major staple food in the developing world, providing a basic diet for over half a billion people. It is one of the most drought-tolerant crops, capable of growing on marginal soils. Nigeria is the world's largest producer of cassava, while Thailand is the largest exporter of cassava starch. The cassava root is long and tapered, with a firm, homogeneous flesh encased in a detachable rind, about 1 mm thick, rough, and brown on the outside. Cassava is a calorie-rich vegetable that contains plenty of carbohydrates and key vitamins and minerals. Cassava is a good source of vitamin C, thiamine, riboflavin, and niacin. The leaves, which are also edible if a person cooks them or dries them in the sun, can contain up to 25% protein. Cassava is a versatile, flavorful food and an important source of nutrients and energy, particularly in the tropics. Cassava is like yams and taro, and people can use it in similar ways to a potato. It is possible to use tapioca starch to make gluten-free baked goods. It can be a beneficial addition to the diet.
- Cassava is a source of resistant starch, which scientists suggest can boost a person’s gut health by helping nurture beneficial gut bacteria.
- Boosts energy and improves brain function, lowers blood pressure, makes you less prone to diseases, good for the Eyes, good for your digestive system.
- Maintains healthy muscles, beneficial for nerve health.
We have chosen an accessible well-drained fertile soil farm in Ibadan and Lusada in Nigeria, using the best good agronomic practices and management. There are several varieties of cassava stamps and we have chosen “TMS 30572, NR 8082, NR8083, TMS 4(2) 1425 “for their high yield and processing quality.