What is cassava?

Cassava, scientifically called Manihot esculenta, is a plant native from tropical America that belongs to the Euphorbiaceae family. This family is made up of about 7,200 species that are characterized by the development of lactiferous vessels that produce a milky secretion. Archaeological sources affirm that this food was produced more than 4,000 years ago in Peru.

There are about 98 species of the Manihot genus, of which only cassava is economically relevant and it is cultivated. Cassava is known under different names: yucca in northern South America, Central America, and the West Indies; mandioca in Argentina, Brazil and Paraguay; in Madagascar and French-speaking regions it is known as manioc; in Indonesia kaspe; in English-speaking areas under the name of cassava; uacamote in Mexico; aipi and macacheira in Brazil and mhogo in Oriental African countries.

Cassava does well in poor, acidic soils and is drought tolerant. It thrives in climates with an average annual temperature of 20 to 27 ÂşC. It adapts to different rainfall regimes, from 600 to 2,000 mm per year, with the optimal 1,300 mm per year.

Properties and use of cassava

Cassava is rich in carbohydrates (approximately 38% starch) and has good percentages of protein, fiber, potassium, calcium, magnesium, phosphorus, as well as other trace elements (such as zinc, selenium or copper) and vitamins A. and C.

Two types of cassava are known: the bitter one, which is used for starch extraction, and the sweet one, which is used for consumption or food after being boiled and, also, for industry. The presence of cyanogenic glycosides (toxins), both in roots and leaves, is a determining factor in the final use of cassava. Many of the so-called sweet varieties have low levels of these glycosides and can be safely consumed after cooking. Other varieties, the bitter ones, have such high levels of glycosides that they need an adequate process so that they can be suitable for human consumption; therefore, these varieties are generally used for industrial processes. Contrary to what may be assumed, there is no defined relationship between the bitter or sweet taste and the content of cyanogenic glycosides.

The root is the most important part of the cassava and has an elongated cylindrical shape and about 10 centimeters in diameter. Two types of products are obtained from the roots of the cassava, which are cassava for flour and “pellets”, intended especially for animal feed, and cassava starch, which is used in food industries (bread, pastries, jams, etc. ) and non-food (plastics, leather, etc.).

For human consumption it is necessary to cook it, since the tuber and its leaves release hydrocyanic acid and other harmful compounds that must be neutralized by the action of heat (either by cooking, roasting or stewing).

It is grown in different regions of America, Asia and Africa and is the main food for some 500 million people in the world, being consumed in general by the lower income sectors. Its roots contain a large amount of carbohydrates in the form of starch, but in some parts of the world, such as Africa and Brazil, the leaves are also used for human consumption, as a fresh or dehydrated vegetable, as well as being an important resource in the feeding of domestic livestock.

World production of cassava

Cassava is one of the fundamental foods, especially in less developed areas, thanks to its high protein and energy content and its low cost.

The countries with the largest volumes of cassava consumption in 2019 were Nigeria (61 million tonnes), the Democratic Republic of Congo (32 million tonnes) and Thailand (32 million tonnes), with a combined share of 42% of consumption world.

Regarding the highest levels of consumption per capita in 2019 were Ghana (646 kg per person), Cambodia (572 kg per person) and Angola (494 kg per person).

In terms of production, in 2020 Nigeria was the main producer of cassava in the world with 60,001,531 tons (19.8%), followed by the Democratic Republic of Congo with 41,014,256 tons (13.6%) and Thailand with 28,999,122 tons (9.6%), these 3 countries accounting a total of 43.0% of world production.

In addition, Nigeria (7,737,846 hectares), Democratic Republic of the Congo (5,036,492 hectares) and Thailand (1,426,920 hectares) were the countries with the largest harvested area, with 27.4%, 17.8% and 5.1% of the world total, respectively, having together the 50.3% of the world surface of this crop.

Growth Market Perspectives

The size of the cassava market was valued at USD 45,784 million in 2020 and is projected to reach USD 75,958 million by 2028.

The global cassava market is expected to grow at a very fast rate during the projection period. The general trend of consumers to lead a healthy lifestyle has recently increased the consumption of healthy food products and food ingredients, which may lead to increased consumption for cassava-derived products.

The price range for cassava in the United States, in 2022, is between US$1.19 and US$1.03 per kilogram. The price in euros is EUR 1.19 per kg. The average price per ton is US$1,193.53 in New York and Washington.

Cassava is also used for animal feed, especially in tropical regions, having a high nutritional value and a relatively low cost. Cassava tubers can be converted into a nutritious feed that can partially replace corn in animal feed.

For this reason, the current increase in cereal prices is encouraging nutritionists to incorporate cassava in a significant way in feed formulation.