Some crops have it easy. They’re planted, they grow, they’re harvested and, finally, they’re eaten. No such luck with cassava. Cassava, as food, at the very least must be cooked in order to remove certain toxins. More interesting, however, is that cassava serves as a basis for the manufacture of many by-products ranging from chips as feed to processed food, starch and alcohol.
When many people hear the word cassava, they immediately think of a subsistence crop. Is this really the case? It depends on who you ask.
Read more on CIAT's blog.