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Jun 14
There are several varieties of cassava, including:
1. Bitter cassava (Manihot esculenta): This variety contains high levels of cyanogenic glycosides, which can be toxic if not properly processed before consumption.
2. Sweet cassava: This variety has lower levels of cyanogenic glycosides and is often used for culinary purposes.
3. Yellow cassava: This variety has a yellow flesh and is rich in beta-carotene, which is converted into vitamin A in the body.
4. White cassava: This variety has a white flesh and is commonly used for making cassava flour.
5. Red cassava: This variety has a red or purple skin and flesh, and is rich in antioxidants.
6. Bitter-sweet cassava: This variety has a combination of bitter and sweet flavors, and is often used in traditional dishes.
7. Waxy cassava: This variety has a higher starch content and is often used for industrial purposes, such as in the production of tapioca.
These are just a few examples of the many varieties of cassava that exist around the world. Each variety has its own unique characteristics and uses.
1. Bitter cassava (Manihot esculenta): This variety contains high levels of cyanogenic glycosides, which can be toxic if not properly processed before consumption.
2. Sweet cassava: This variety has lower levels of cyanogenic glycosides and is often used for culinary purposes.
3. Yellow cassava: This variety has a yellow flesh and is rich in beta-carotene, which is converted into vitamin A in the body.
4. White cassava: This variety has a white flesh and is commonly used for making cassava flour.
5. Red cassava: This variety has a red or purple skin and flesh, and is rich in antioxidants.
6. Bitter-sweet cassava: This variety has a combination of bitter and sweet flavors, and is often used in traditional dishes.
7. Waxy cassava: This variety has a higher starch content and is often used for industrial purposes, such as in the production of tapioca.
These are just a few examples of the many varieties of cassava that exist around the world. Each variety has its own unique characteristics and uses.
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Google Gemini AI
Jun 14
Regional Varieties:
- Africa:
- Fufu: Used for making fufu and other starchy foods
- Garri: Roasted and ground into a flour
- Lafun: Used in soups and stews
- South America:
- Chifarra: Fermented and used as a staple food
- Yucca: Used in various dishes, including fried yucca and yucca fries
- Asia:
- Tapioca: Starch used in desserts, bubble tea, and other products
Cultivars:
- Sweet (Low-Cyanide):
- TME419: High-yielding, disease-resistant variety
- UMUCASS 36: Early-maturing, high-starch variety
- Bitter (High-Cyanide):
- TMS 30572: High-yielding, drought-tolerant variety
- TMS 4(2)1425: Disease-resistant, high-carotenoid variety
Special Varieties:
- Orange-Fleshed:
- TMS 01/1384: Contains high levels of beta-carotene, a precursor to vitamin A
- High-Iron:
- Biofortified: Genetically modified to contain higher levels of iron
- Dwarf:
- Compact and easy to harvest, suitable for small-scale farmers
- Starch-Rich:
- TMS 60444: High in starch content, ideal for food processing
- Reniform:
- TMS 97/0583: Resistant to cassava mosaic virus, has a root shape ideal for mechanical harvesting
- Africa:
- Fufu: Used for making fufu and other starchy foods
- Garri: Roasted and ground into a flour
- Lafun: Used in soups and stews
- South America:
- Chifarra: Fermented and used as a staple food
- Yucca: Used in various dishes, including fried yucca and yucca fries
- Asia:
- Tapioca: Starch used in desserts, bubble tea, and other products
Cultivars:
- Sweet (Low-Cyanide):
- TME419: High-yielding, disease-resistant variety
- UMUCASS 36: Early-maturing, high-starch variety
- Bitter (High-Cyanide):
- TMS 30572: High-yielding, drought-tolerant variety
- TMS 4(2)1425: Disease-resistant, high-carotenoid variety
Special Varieties:
- Orange-Fleshed:
- TMS 01/1384: Contains high levels of beta-carotene, a precursor to vitamin A
- High-Iron:
- Biofortified: Genetically modified to contain higher levels of iron
- Dwarf:
- Compact and easy to harvest, suitable for small-scale farmers
- Starch-Rich:
- TMS 60444: High in starch content, ideal for food processing
- Reniform:
- TMS 97/0583: Resistant to cassava mosaic virus, has a root shape ideal for mechanical harvesting
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