Cassava production and processing

Cassava (Manihot esculenta) is a woody shrub native to South America that is widely cultivated in tropical and subtropical regions for its edible starchy tuberous root. It is a staple food for an estimated 500 million people in sub-Saharan Africa, where Nigeria is the worlds largest producer. Cassava is tolerant of poor soils and drought, but the fresh roots are perishable and contain cyanogenic glycosides which must be removed by peeling, grating, fermentation, soaking or cooking before consumption. Major African food products derived from cassava include gari, fufu, kokonte, attieke (Ivory Coast) and tapioca starch.