Cassava’s global rise: From South America to Africa’s staple food
Cassava, also known as yuca, manioc, or Brazilian arrowroot, is a versatile tuber cultivated across tropical regions. Known for its hardiness, it thrives even in drought conditions and serves as a staple food in many parts of the world. Beyond its resilience, cassava offers a range of nutritional benefits and culinary uses.
Cassava originates from South America but now grows widely in tropical Africa and Southeast Asia. It adapts well to dry climates, making it a reliable crop where other plants struggle. The root is processed into various products, including garri—a common West African flour—and tapioca, the starch used in boba tea.
One cooked serving (around 100 grams) provides 191 calories, 1.5 grams of protein, and 3 grams of fat. It also contains 40 grams of carbohydrates, with 2 grams of fibre supporting digestion and preventing constipation. The root is rich in vitamin C, offering 20% of the daily value, which helps maintain a strong immune system and fights oxidative stress. Cassava’s nutritional profile extends further, with 12% of the daily copper requirement, 7% of thiamine, and smaller amounts of folate, vitamin B6, potassium, magnesium, and niacin. Its resistant starch feeds beneficial gut bacteria, promoting a healthy microbiome. Additionally, cassava can be ground into gluten-free flour, making it a useful substitute for wheat in baking and cooking. The largest producers and processors of cassava flour are in West and Central Africa, particularly Nigeria, Ghana, and Côte d’Ivoire. Southeast Asia, including Thailand, Indonesia, and Vietnam, also plays a major role, alongside parts of Latin America like Brazil and Colombia. Nigeria remains the world’s top producer of this adaptable crop.
Cassava’s drought resistance and nutritional value make it a key food source in many regions. Its versatility in cooking—from flour to tapioca—adds to its global importance. With a mix of vitamins, minerals, and digestive benefits, it continues to support diets and economies worldwide.
