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2.2 Botany and Classification of Cassava
The origins of cassava (Manihot esculenta) have long been obscure but it is believed to have
originated to Brazil and Paraguay. It is grown in the tropical and subtropical area of the world
and the most important staple food which has the ability to grow on marginal lands where
cereals and other crops do not grow well. It is a perennial structure with edible root; it
belongs to the family Euphorbracea (Onwueme, 1978). The edible parts are the tuberous root
and leaves. The tuber (root) is somewhat dark brown in colour and grows up to 2 feet long.
Cassava is ranked the sixth most important source of calories in human diet and can tolerate
drought and grow well in low nutrient soils. The world output of cassava in 1998 was 162
million tones, out of which Africa produce 88 million tones making her the world leader in
cassava. The other 4 major cassava production countries are Brazil, Thailand, Zaire and
Indonesia (FAO, 1999).
Cassava thrives better in poor soils than any other major food plant. As a result, fertilization
is rarely necessary. However, planting cuttings on well drained solid with adequate organic
matter can increase yields. Cassava is a heat loving plant that requires a minimum temperate
of 80 o 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.
2.2.1 Processing of cassava
The shelf life of cassava is for some few days. Removing the leaves two weeks before harvest
lengthens the shelf life to two weeks. Dipping the roots in paraffin or wax or storing them in
plastic bags reduces the incidence of vascular streaking and extends the shelf life to three or
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