Cassava

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"Yuca" redirects here. For the unrelated-New World plant, see Yucca.

Cassava

Leaves of the cassava plant

A cassava tuber (waxed)

Scientific classification

Kingdom: Plantae

Clade: Tracheophytes
Clade: Angiosperms

Clade: Eudicots

Clade: Rosids

Order: Malpighiales

Family: Euphorbiaceae

Genus: Manihot

Species: M. esculenta

Binomial name

Manihot esculenta

Crantz[1]

Synonyms[1]

 Janipha aipi (Pohl) J.Presl

 Janipha manihot (L.) Kunth
 Jatropha aipi (Pohl) Göpp.
 Jatropha diffusa (Pohl)
Steud.
 Jatropha digitiformis (Pohl)
Steud.
 Jatropha dulcis J.F.Gmel.
 Jatropha flabellifolia (Pohl)
Steud.
 Jatropha loureiroi (Pohl)
Steud.
 Jatropha manihot L.
 Jatropha mitis Rottb.
  Jatropha paniculata Ruiz &
Pav. ex Pax
 Jatropha silvestris Vell.
 Jatropha stipulata Vell.
 Mandioca aipi (Pohl) Link
 Mandioca dulcis (J.F.Gmel.)
D.Parodi
 Mandioca utilissima (Pohl)
Link
 Manihot aipi Pohl
 Manihot aypi Spruce
 Manihot cannabina Sweet
 Manihot diffusa Pohl
 Manihot digitiformis Pohl
 Manihot dulcis (J.F.Gmel.)
Baill.
 Manihot edule A.Rich.
 Manihot edulis A.Rich.
 Manihot flabellifolia Pohl
 Manihot flexuosa Pax &
K.Hoffm.
 Manihot loureiroi Pohl
 Manihot melanobasis Müll.
Arg.
 Manihot sprucei Pax
 Manihot utilissima Pohl

Manihot esculenta, commonly called cassava (/kəˈsɑːvə/), manioc,[2] yuca, macaxeira,

mandioca, kappa kizhangu[3] and aipim, is a woody shrub native to South America of the
spurge family, Euphorbiaceae. Although a perennial plant, cassava is extensively cultivated as an
annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source
of carbohydrates. Though it is often called yuca in Spanish America and in the United States, it
is not related to yucca, a shrub in the family Asparagaceae. 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. The Brazilian farinha, and the related garri
of West Africa, is an edible coarse flour obtained by grating cassava roots, pressing moisture off
the obtained grated pulp, and finally drying it (and roasting in the case of farinha).
Cassava is the third-largest source of food carbohydrates in the tropics, after rice and maize.[4][5]
Cassava is a major staple food in the developing world, providing a basic diet for over half a
billion people.[6] 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.

Cassava is classified as either sweet or bitter. Like other roots and tubers, both bitter and sweet
varieties of cassava contain antinutritional factors and toxins, with the bitter varieties containing
much larger amounts.[7] It must be properly prepared before consumption, as improper
preparation of cassava can leave enough residual cyanide to cause acute cyanide intoxication,[8][9]
goiters, and even ataxia, partial paralysis, or death. The more toxic varieties of cassava are a fall-
back resource (a "food security crop") in times of famine or food insecurity in some places.[8][7]
Farmers often prefer the bitter varieties because they deter pests, animals, and thieves.