Cassava – manihot esculenta and its value chain
This Cassava Root Tuber category brings together all blog posts focused on the growing, handling, transformation, and practical uses of cassava roots across food, farming, and industry.
Unlike the standalone blog post titled Cassava Root Tuber, this section is designed as a content hub, organizing related insights, techniques, and innovations for easy access and deeper learning.
Whether you’re a smallholder farmer, agro-processor, food entrepreneur, or simply interested in cassava-based solutions, this category helps you explore cassava root from multiple angles without backtracking or searching post by post.
The blog posts within this section examine cassava root tuber through the lens of real-world application. You’ll find:
Field practices for harvesting, handling, and post-harvest management
Step-by-step guides on how cassava roots are turned into flour, chips, starch, and other value-added products
Tutorials for home cooks and processors working with cassava in traditional and modern settings
Tips on safe processing techniques and toxin removal methods
Storage, drying, and packaging techniques for different cassava root products
Use of cassava root in the production of animal feed, adhesives, and biofuels
This category serves both practical and technical purposes—bridging the knowledge gap between raw root and finished product.
Readers exploring this category will come across highly practical content.
Whether you’re interested in starting small-scale cassava flour production or want to understand how cassava roots can be processed for local markets, the posts here provide the needed context.
Expect how-to articles, checklists, comparisons of processing equipment, and breakdowns of production costs. We also publish posts with troubleshooting advice for common cassava root processing challenges, such as spoilage, drying issues, or poor product texture.
This content supports both new learners and experienced processors who want to improve output or reduce waste.
This category includes posts that explore how cassava root is used in cooking across various cultures. From quick side dishes to fermented staples and baked treats, readers will find recipe ideas that reflect cassava’s culinary diversity.
Some articles offer region-specific cooking methods, while others focus on gluten-free, paleo-friendly, or high-fiber cassava dishes. We cover both home-cooking tips and insights relevant to commercial food production.
You’ll also find cassava flour and starch recipes featured here, especially when they rely directly on root processing techniques shared in other posts.
Cassava root plays a central role in food systems, small enterprise, and emerging industries. Posts under this category touch on how processed cassava roots are being adopted in:
Circular farming systems
Animal nutrition
Waste-to-product innovations
Green product development
We highlight examples, trends, and case studies to help readers understand where cassava root is headed—beyond the plate.
The Cassava Root Tuber category is continuously updated with new posts that reflect current practices, innovations, and market developments.
If you’re researching cassava processing, scaling up a food business, or simply curious about different ways to use cassava root, this section serves as a focused starting point.
Explore the posts below to unlock insights that support better farming, smarter processing, and more creative use of cassava root across industries.
Cassava root in Southeast Asian cooking is indispensable. Praised for its availability, it is used in savory dishes, desserts, and snacks and plays a role in regional cuisines and cultural traditions.
Cassava root in Caribbean cuisine is an interesting one. Cassava known locally as yucca or manioc, is an important part of the Caribbean culinary culture that blends with its history, and identity.
Cassava naturally contains cyanide compounds that can be toxic if not properly removed. Here is how to remove cyanide from cassava root to avoid poisoning and side effects.
Cassava tuber is a staple in many diets worldwide, but its safety when consumed raw raises obvious concerns. Is cassava root safe to eat raw? Let’s find out.
Cassava root vs yuca vs yucca, are they the same or completely different? Uncover the key distinctions between these commonly confused plants and learn how each one is used in cooking and beyond!
The cassava root, or yuca root, is a cassava plant tuber native to South America prepared by cooking, frying, or roasting and is a poison when eaten unprocessed.