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Cassava is a shrubby, tropical, perennial plant that is not well known in the temperate zone. For most people, cassava is most commonly associated with tapioca. The plant grows tall, sometimes reaching 15 feet, with leaves varying in shape and size. The edible parts are the tuberous root and leaves. The tuber (root) is somewhat dark brown in color and grows up to 2 feet long. Cassava thrives better in poor soils than any other major food plant. As a result, fertilization is rarely necessary. However, yields can be increased by planting cuttings on well drained soil with adequate organic matter. Cassava is a heat-loving plant that requires a minimum temperature of 80 degrees F to grow. Since many cultivars are drought resistant, cassava can survive even during the dry season when the soil moisture is low, but humidity is high. Around the world, cassava is a vital staple for about 500 million people. Cassava's starchy roots produce more food energy per unit of land than any other staple crop. Its leaves, commonly eaten as a vegetable in parts of Asia and Africa, provide vitamins and protein. Nutritionally, the cassava is comparable to potatoes, except that it has twice the fiber content and a higher level of potassium. The cassava used in Indies International Cassava Chips is known by the Latin name Manihot Utilisima. It is grown in the farm lands surrounding the town of Bogor in West Java, Indonesia, about 37 miles south of Jakarta, Indonesia's capital city. In Indonesia, cassava is used in a variety of food products, the same way potatoes are used in the U.S. They can be used as vegetables in dishes, grated to make pancakes, dried and ground into tapioca flour, or sliced and made into snack chips. |
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