Cassava:
Indigenous farming has preserved cassava’s genetic diversity and earned the title of the ‘bread of the tropics’ for feeding nearly a billion people.
- Cassava (Yuca or Manioc) is a starchy root vegetable and the source of tapioca (a starch used in bakery products, paper, and adhesive industries).
- It is native to South America and widely cultivated in tropical regions (Africa, Asia, and Latin America) for its resilience to drought and poor soils.
- Cassava cultivation in India is mostly confined to Kerala, Tamil Nadu, Andhra Pradesh and North-Eastern States.
- It is grown through stem cuttings, but Brazil’s Kukurro tradition promotes genetic diversity by encouraging seed-based reproduction.
- It supports gut health, regulates blood sugar, controls appetite, and lowers type 2 diabetes risk.
- It is used in the production of bioethanol and biodegradable plastics, while its peels and leaves serve as animal fodder.
