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Cassava, Yuca Seeds (Manihot esculenta)
€7.00
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🌿 Cassava Seeds – staple tropical root crop, drought-tolerant, high in carbohydrates. Perfect for cultivation in tropical/subtropical climates. Package of 3 seeds.
Seeds in pack:
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🌱 Cassava, Yuca, Macaxeira, Mandioca, Aipim Seeds (Manihot esculenta)
💰 Price: Package of 3 seeds
✨ Cassava (Manihot esculenta), also called yuca, manioc, macaxeira, mandioca, or aipim, is a woody shrub native to South America in the spurge family (Euphorbiaceae). Although perennial, it is commonly cultivated as an annual crop for its starchy tuberous roots, which are a major carbohydrate source. Cassava is widely consumed boiled, or processed into starch (tapioca), flours like Brazilian farinha or West African garri, and used in animal feed and industrial products.
Roots: Long, tapered, firm, with a thin (≈1 mm) brown rind. Flesh can be chalk-white or yellowish. Rich in starch, low in protein.
Leaves: Good protein source (rich in lysine) but deficient in methionine and possibly tryptophan.
Varieties: Cassava is classified as sweet or bitter. Bitter varieties contain more cyanogenic compounds and require proper preparation to avoid toxicity. Sweet cassava can be boiled safely. Bitter cassava often serves as a “food security crop” in times of famine.
History & Cultivation:
Domesticated in west-central Brazil ~10,000 years ago. Archaeological evidence shows cultivation in Mexico and El Salvador by 4,600 BC.
Introduced to Africa (16th century) and Asia through the Columbian Exchange. Now widely grown in Indonesia, Thailand, Vietnam, China, and parts of Africa.
Production: Major producers – Nigeria (largest), Thailand, Brazil, Indonesia.
Climate: Thrives in tropical/subtropical regions, latitudes ±30°, elevations 0–2,000 m, tolerates poor soils and drought.
Uses:
Food: Boiled, baked, fried, flour, cakes, breads, farofa, garri
Starch: Tapioca, noodles, industrial use
Alcoholic beverages: Cauim, tiquira, kasiri, masato, etc.
Nutritional Profile (per 100 g raw):
Energy: 160 kcal
Carbohydrates: 38.1 g
Protein: 1.4 g
Fat: 0.3 g
Dietary fiber: 1.8 g
Vitamin C: 25% DV
Calcium: 2% DV, Iron: 2% DV, Magnesium: 6% DV, Phosphorus: 4% DV, Potassium: 6% DV
Important Notes:
Cassava contains cyanogenic glycosides, especially in bitter varieties. Proper processing is required to remove toxins. Sweet varieties are safe after boiling.
🌏 Global Impact:
Cassava is a staple for ~800 million people worldwide, especially in sub-Saharan Africa, South America, and parts of Asia. Highly productive per hectare, drought-tolerant, and suitable for marginal soils.
🔗 More info:
📘 Wikipedia: Cassava
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