About Cassava Root
When Europeans arrived in Brazil centuries ago, they were amazed by the abundance of cassava root products which was much more abundant and easier to obtain than wheat products. Throughout Brazilian history, Cassava root was one of the main foods used by the settlers. In the form of flour, it integrates famous Brazilian dishes, like, beiju, angu and Brazil’s famous FAROFA!
Cassava root or yucca (Euphorbiaceae) is a woody shrub of the spurge family native to South America. It is extensively cultivated as an annual crop in tropical and subtropical regions of the planet. Its edible starchy tuberous root is a major source of carbohydrates. Though it is often called yucca in Spanish and in the United States, it differs from yucca, an unrelated fruit-bearing shrub in the family Asparagaceae. Cassava, when dried to a powdery (or pearly) extract, is called tapioca. Cassava is the third-largest source of food carbohydrates in the tropics, after rice and maize. Cassava is a major staple food in the developing world, providing a basic diet for over half a billion people. It is one of the most drought-tolerant crops, capable of growing on marginal soils. Nigeria is the world's largest producer of cassava, while Thailand is the largest exporter of dried cassava.