Fresh Cassava

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Cassava, an important food crop in many countries, is produced in the highest quantities in Nigeria, followed by Thailand and Indonesia. The flesh of the cassava is chalk-white to yellowish in colour. Roots of the plant are starch-rich with small amounts of vitamin C, phosphorus, and calcium. Proteins and other nutrients are present in negligible amounts. However, leaves of cassava are a rich protein source but deficient in certain amino acids. Cassava is an important food source in the tropics and provides the third-highest carbohydrate yield among the crop plants. Cassava is also an important part of many cuisines worldwide. Significant research is being done to evaluate the use of cassava as a source of biofuel. Cassava tubers are also used as an important animal feed. A number of laundry products use utilize cassava derivatives as laundry starch.