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close this bookBetter Farming Series 16 - Roots and Tubers (FAO - INADES, 1977, 58 p.)
close this folderCassava
close this folderThe use of cassava in food
View the document(introduction...)
View the documentFresh cassava and cassava paste
View the documentDried casava and cassava flour
View the documentCooked cassava flours
View the documentStarch and tapioca
View the documentCassava leaves


Many peoples of tropical Africa make cassava their staple food.

Cassava tubers can be eaten whole.

But as a rule they are turned into flour or paste.

The reasons for this are:

- to get rid of the poison;

- to keep the cassava for a long time;

- to get foods with a more pleasant taste.