Cassava was probably first cultivated by the Maya from which its use as food was introduced to many parts of the tropical world. The starchy root was considered of low food value hence its use as slave food. This was prejudicial to the emergence of cassava as an essential food crop with commercial potential. The food from cassava (Manihot esculenta) which is also referred to as Manioc, Yucca or Mandioc) is obtained from tuberous bulky storage roots, rich in carbohydrates, (over 80%) and with the leaves that constitute rich source of proteins (1) (essential amino acids), vitamins (A & C) and minerals (Calcium). (2)
Factors that influence cassava possible commercial success
Impediments:
The branding of cassava as a poor man’s food, the almost complete lack of study of this crop, contributed to the lack of realizing its potential. The content of the toxic cyanogenic glycosides in cassava is one serious disadvantage that has slowed the universal acceptance of this food product. The current popularity in the consumption of cassava in Africa, Asia, Latin America and the Caribbean regions has been due to the success in perfecting the techniques for removing the toxic glycosides. The rapid deterioration after harvest poses as an obstacle to export or for effective local distribution, hence the need to preserve or process this product almost immediately after harvest. The incidents of goiter (3) and the possibility of ‘konzo’ a motor-neuron disease,(4) being associated with cassava consumption may have played a role in the popularity of this food crop. Cassava as a causative agent of diabetes was proved to be not true. (5)
Impelling factors:
Cassava belongs to a group with 160 species that has demonstrated many beneficial qualities such as dormancy, drought resistant and good crop yield. It is a source of carbohydrates for food, starch for use in pharmaceutical. The starch has found use in food as additive, in textiles, explosives and in sizing in paper industries. The production of ethyl alcohol, butanol, cosmetics, glue, paper and bakery products, are some of the recently developed uses products that originates from cassava. The conversion of starch to tapioca has found some applications as baby food. The conversion of starch into dextrin and glucose syrups has made it possible for cassava products to be included in the overall food processing industry. Apart from planting and harvesting, the cultivation of cassava needs little labour input so it is cheap to produce and hence affordable to all. This product can be harvested six months from planting if needed but the harvesting can be delayed for up to 3 years a unique but effective means of food preservation and possibly be of benefit to industrial processes. There is scope for improving yield per hector from the low 1.8 tones to the average 10.2 tones and even to 27.3 tones per hector. (6) Many institutions to name a few, International Center for Tropical Agriculture (CIAT), the International Institute for Tropical Agriculture (IITA) and the Brazilian Agricultural Research Network (EMBRAPA) are active in research into the development of improved cassava varieties with qualities like low cyanide, higher resistance to pests, diseases and drought, early maturity and high yield. Over 500 million people in the tropical world stretching from Latin America, Caribbean, Africa and Asia consume cassava. (7) The low cost of production, the wide distribution in cultivation and the high level of product derivatives for food and industry, signals the emergence of cassava as a product of importance for food and in commerce. Despite being a large producer of cassava, Africa has not taken effective steps to realize the benefits of this emerging food product.
