Abstract:
Cassava is drought tolerant, easy to grow and simple to harvest. All parts of the cassava plant
are valuable. Cassava leaves can be used to make soup or as feed for livestock, the stems can
be used for planting more cassava, for mushroom production or as firewood, the root can be
cooked and eaten fresh or processed into flour. Cassava can also meet industrial needs such
as the production of bio-fuel and starch for use in paper- and drug-making industries.
High-quality cassava flour is made within a day of harvesting the root. It is very white, has
low fat content, is not sour like traditional, fermented cassava flour, does not give a bad smell
or taste to food products and can mix very well with wheat flour for use in bread or cakes.